Rock, Roll, Twist and Smoke! Recipe

From Dorothy McNett's Recipe Book.

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Rock, Roll, Twist and Smoke!

From Dorothy McNett's recipes at www.dorothymcnett.com. A fun recipe for our Swinging Sixties Cooking Club session with Howard Burnham! So, get some rock cod, smoke it in the stovetop smoker, roll and twist it up with lots of greens so that it all rocks! Twist and Shout!

2 - 3 rock cod filets (red snapper, etc.)
pinches of dried herbs
sprinkles of sea salt and pepper
3 - 4 skinned and boned chicken breasts
1 - 2 tablespoons English prepared mustard
4 - 8 fresh spinach leaves
fresh chives, snipped
paprika (smoked paprika is good here)
sea salt and pepper as desired
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil

Sprinkle the fish with pinches of dried herbs, salt and pepper. Smoke the fish by using a Smoker Bag or a stove top smoker until nicely done, about 5 - 10 minutes or more, depending on the method of smoking being used. Set aside. In meantime, gently pound out the chicken breasts so that they are about 1/4 inch thick. Spread each with a little mustard and then place 1 - 2 spinach leaves over the mustard. Arrange some of the smoked cod over the spinach, flaking it a bit as you work so that it is flat and can be rolled up. Sprinkle with snipped chives. Now you rock and roll each up into a fairly neat bundle, tying it with cooking twine in several places. Sprinkle with paprika, salt and pepper. Heat a heavy botomed saute or fry pan on burner, adding the butter and oil. When nicely hot, place the rolls into hot pan and cook over medium high heat, reducing heat as necessary. Turn bundles several times and cook until chicken is done and outside is nicely browned. Snip off the strings and serve. Once again, rock, roll, twist and shout!

Recipe created 2018-04-03.

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