Easy, at home brining and smoking

Smoking your own fish can be easy

 Smoked salmon tends to be labor intensive and expensive; however, we've tweaked a few recipes and made our own cost-effective cold smoker that wont break the bank.

Pre-frozen fish is key! 

Start with good fish. Lets be realistic, not everyone has the time to go out and catch their own. If you haven't caught the fish, that's OK, when we're unsuccessful, we buy ours at Trader Joe's. We used frozen, wild caught Sockeye and experimented with Mahi Mahi, which was amazing! Pre-freezing the fish and then thawing allows for the the cells of the fillets to burst giving the final product a nice firm texture. Freezing also kill parasites. One week at minus ten degrees Fahrenheit kills parasites that would otherwise survive brining and cold smoking.

It's all about the brine! Cant stress that enough! After many recipes ending up too salty or lacking flavor we found the following and added our own "Rogue" twist. We've tried many recipes; however, Hank Shaw at Hunter Angler Gardener Cook is amazing and has the best in-depth process for smoking and Brining. His brine consists of the following:
   
     5 pounds salmon, trout or char
    1 quart cool water
    1/3 cup Diamond Crystal kosher salt (about 2 ounces of any kosher salt) DON'T USE IODIZED
    1 cup brown sugar
    1/2 cup birch syrup or maple syrup
    More birch or maple syrup for basting



We used our own maple syrup and added an extra 1/2 cup. In addition we added a 1/2 cup of Blanton's bourbon

Mix together all the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon. You will need to cure your salmon at least 8 hours, (We brined our fillets 8 hours) even for thin fillets from trout or pink salmon. In my experience, large trout or char, as well as pink, sockeye and silver salmon need 24-30 hours. A really thick piece of king salmon might need as much as 30-36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty.
Take your fish out of the brine and pat it dry. Sit the fillets on  your cooling rack, skin side down. Ideally you’d do this right under a ceiling fan set on high, or outside in a cool, breezy place. By “cool” I mean 60 degrees or cooler. Let the fish dry for 2-4 hours. You want the surface of the fish to develop a shiny skin called a pellicle. This is one step many beginning smokers fail to do, but drying your cured, brined fish in a cool, breezy place is vital to properly smoking it. (We put our fillets in front of an air conditioner. Good fish has no smell) The pellicle, which is a thin, lacquer-like layer on top of the fish, seals it and offers a sticky surface for the smoke to adhere to. Don’t worry, the salt in the brine will protect your fish from spoilage. Once you have your pellicle, you can refrigerate your fish for a few hours and smoke it later if you’d like.

Now your ready to smoke. If you don't have a smoker, you can make one. We made ours out of a tin can and an aquarium aerator. However, you can make one easily with a NEW soldering iron and a tin can. The trick is to keep the temp below 120 degrees. You must be careful about your heat. Other than failing to dry your salmon long enough, the single biggest problem in smoking salmon is too high heat. If you’ve ever seen salmon “bleed” a white, creamy substance, that’s a protein called albumin. If you see lots of it, you’ve screwed up; a little is normal. We placed ice at the bottom of the smoker which helped, even though heat rises. We had a little; however, it wasn't enough to dry out the fish.

After some initial experimentation, Cherry wood provided the best flavor; however, feel free to use what you like.

We used a NEW aluminum garbage can with a hole drilled in the bottom to fit our aquarium tubing. We smoked the fish for 4 hours and basted with maple syrup every hour. It was quick! The can provided for  fast and thorough smoking process. You can do this on your BBQ; however, the temp can increase quick and the smoke does not stayed contained.

Once your fish is smoked, let it rest on the cooling rack for an hour before you put it in the fridge.The fish will last in the fridge for 10 days and 6 months if you freeze and vacuum seal it.

Incredible, versitile rhubarb!

"Bubba" approved, Rhubarb

This time of year Rhubarb stalks are reaching in excess of 12 inches, signalling they're ready for harvest. Rhubarb can be harvested over and over through out the season, chopped and frozen to be used at a later time. Most commonly, the citrus overtones of rhubarb is mixed with sugar and used in pies and deserts. Rhubarb crumble is still one of our favorites!

 

In this iconic clip from Forrest Gump, try replacing the word shrimp with rhubarb. There's a lot more uses for rhubarb! 

 

The Rhubarb Compendium

The Rhubarb Compendium is an effort to collect all of that information in one place. Please feel free to email in contributions of your own knowing that your efforts will be shared with and enjoyed by many others.dan@rhubarbinfo.com
Try it in cakes and desserts, pastries, jams, pickles, conserves, sauces and, of course, wine. There may be several recipes by the same name but they are different (although sometimes only slightly, I have tried to remove the duplicates). There are now over 300 recipes in this collection. Remember, only the stalks are edible, don't eat the leaves or roots.

 

 

 

Rogue classic crumble

• 3/4 cup all purpose flour
• 2/3 cup plus 1/2 cup sugar
• Large pinch of salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/2 cup old-fashioned oats
• 1/2 tsp vanilla extract
• 1 container strawberries, sliced
• 1 container blueberries
• 12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
• Vanilla ice cream

preparation:

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.

Rhubarb crumble with homemade Rogue wine

 Rhubarb BBQ sauce

• 1 cup chopped fresh or frozen rhubarb
  
• 2/3 cup water
• 1 medium onion, finely chopped
• 1 teaspoon canola oil
• 1 garlic clove, minced
• 1 cup ketchup
• 2/3 cup packed brown sugar
• 1/2 cup maple syrup
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1-1/2 teaspoons Chipotle sauce
• 1/4 teaspoon salt

Preperation:

• In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
• Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
• In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.
• Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Growing Rhubarb

Not all stalks are red

• Before planting, eliminate all perennial weeds.
• Choose a site that is well-drained, fertile, and preferably in full sunlight. It does best where the average temperature falls below 40ºF in the winter and below 75ºF in the summer.
• Plant rhubarb roots (not seeds) in early spring well before the first light frost so that root development may take place.
• Dig large bushel basket-size holes. Space rhubarb plants about 4 feet apart and plant the roots 1 to 2 inches below the surface of the soil.
• Be sure to mix compost, rotted manure, or anything high in organic matter in the soil. Rhubarb plants are heavy feeders and need this organic matter. Don't add a chemical fertilizer when planting rhubarb or during the first year of growth. Direct contact with nitrates can kill your rhubarb plants.

 Care

• Mulch generously with a heavy layer of straw and cow manure to provide nutrients for the plant, retain moisture, and discourage weeds.
• Water your plant well. It needs sufficient moisture during the summer.
• Remove seed stalks as soon as they appear.
• After the first spring, apply a light sprinkling of a high-nitrogen fertilizer (We use horse manure or compost tea left over from winter) when the ground is thawing or has just thawed, so that the fertilizer will go into the ground and not harm the roots.
• Insects and diseases won't bother rhubarb plants as long as you keep the plants weed-free.
• Dig and split rhubarb roots every 3 to 4 years. Divide when plants are dormant in early spring (or fall).

 

Oysters can go "shuck" themselves!

A "well-cupped" oyster

Oysters on the grill!

This weekend tell oysters to go "shuck" themselves! This post is dedicated to those who have been at some point, intimidated by shucking oysters. Oysters are incredibly diverse, taste great, sustainable, and can be prepared in a multitude of ways. Each variety distinctly expresses the area from which it is harvested. It's almost like you're taking a mini vacation to that area. Oyster's are a multi-sensory experience.  They're are so many ways to prepare oysters; however, for this post we'll concentrate on basic raw prep and #grilling.

Some helpful hints when purchasing:

#KnowYourFood! Purchase your oysters from a reputable market or fish monger. A good fish monger will know his/her stuff! Ask questions about where they're from and they're flavor profiles. In the States, all oysters come with harvest tags and as a consumer you have the right to view it, just ask. "Well Cupped" oysters means the farmer has taken the time to rotate them through out their growth cycle, resulting in oysters that are "cupped", preventing the precious brine from spilling over into the ice. Use your NOSE! Oysters when opened should NOT smell fishy! They should have a sweet smell of the ocean from which they were harvested. Occasionally a parasitic small crab may be living inside your oyster, don't panic. If the oyster is still plump, discard the crab, use your nose and continue with the preparation.

The Knife

Keep the ones to the left, throw away the knife on the right!

Here's the secret to opening oysters quick! The oyster knife is key! People give up because they simply dont have the right tool! Many recommend a dull round-ended knife and which is whats typically sold in retailers. Don't bother, throw it away! We recommend a high-carbon-steel blade and a polypropylene handle for a slip-resistant grip. Dexter Russell knives are the best. Some shuckers have gone so far as to sharpen them further, exaggerating the tip while reducing the width of the the blade. A professional will have a set of these, each one set up for the variety of oysters he/she may encounter.

  

http://www.coastalknives.com/

Step One

Under cold running water, scrub any mud or dirt from the shell (it should be tightly closed and feel heavy) with a stiff wire brush. Keep the oysters refrigerated (cup side down to help retain their nectar) and covered with a damp, clean kitchen towel until ready to serve.

Step Two

Using a folded towel or glove, securely hold the oyster cup side down with the point (or hinge side) toward you. Keep your hand across the oyster, perpendicular to the knife. Insert the oyster knife through the hinge, angling the blade down into the cup of the oyster. When you feel the knife sink in, twist it as if you were turning an ignition key   until you hear the hinge pop.

Step Three

Starting at the adductor muscle — the tough little band that clamps the two sides of the shell together — scrape the blade across the top of the shell (similar to keeping the knife near the bone when filleting fish) by rotating the oyster until the adductor muscle is on the far side of the shell, away from you. (When you open the oyster, there shouldn't be any meat attached to the top shell.)

Step Four

Rotate the oyster so the adductor muscle is now directly in front of you again, sliding the knife under the muscle to loosen the meat. Check for any shell or grit. Settle the bottom of each shell into a bed of crushed ice and serve immediately. 

Raw

Good oysters don't need much! If they're fresh, the ocean is the only seasoning you need. A quick squeeze of lemon and a little dollop of cocktail sauce. With that said, there are no rules, put what ever you like on them, they're your oysters!

Cocktail sauce:

• 2 cups ketchup
• 2 teaspoons Worcestershire sauce
• Dash of Tabasco (optional)
• 1 tablespoon lemon juice
• 2 teaspoons horseradish (adjust to taste)

Let it sit overnight to develop flavor. 



Asian Mignonette
1 teaspoon water
2 tablespoons sweetened (seasoned) rice vinegar
1/4 teaspoon Sake
1/8 teaspoon sesame seed oil
1/4 teaspoon red peppercorns
1 teaspoon finely minced ginger
1 teaspoon finely minced shallots
1/4 teaspoon sesame seeds(optional)

 

Grilling! 

We were inspired by Mine Oyster, located in the the town of Boothbay Harbor, Maine. They're are so many ways to grill your oysters! 

Rogue Grilled Oysters

Rogue Oysters

Dozen well cupped oysters
1/2 cup crispy bacon bits (we used duck bacon)
1/4 cup goat cheese
1/4 cup roasted red pepper
Fresh spinich
Sprinkle oysters with bacon bits. Layer on peppers and spinach followed by a dollop of goat cheese and grill for 5-8 minutes on med high heat 350 degrees. enjoy

Oyster Rockefeller (Recipe makes enough for 2 dozen oysters)

• 1/2 pound butter
• 1/2 celery rib, finely chopped
• 1 bunches scallions, finely chopped
• 1/2 bunch parsley, finely chopped
• 1.5 tablespoons Worcestershire sauce
• 1/2 teaspoon Tabasco
• ½  cup Pernod
• 1/2 cup seasoned bread crumbs
• 24 oysters, in their shells
• 1/2 cup Asiago cheese
• Rock salt

Melt the butter in a large skillet and add the celery, scallions and parsley. Sauté for 5 minutes, then add the Worcestershire and Tabasco. Reduce heat to medium and cook for 10 minutes. Add thePernod and bread crumbs and cook for another 5 minutes. Remove the pan from the heat and transfer the mixture to a bowl. Chill in the refrigerator for I hour, until cold but not firmly set.

Using an oyster knife, pry open the oyster shells, then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters. Arrange 6 oyster shells on an ovenproof pan or tray lined with a layer of rock salt about an inch deep. Make 8 trays in all. Place 1 oyster in each shell.

Preheat the oven to 375 degrees F.

Remove the chilled Rockefeller topping from the refrigerator and beat it with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip. Pipe a tablespoon of the mixture onto each oyster top with cheese; then bake in the hot oven for 5 to 8 minutes. Serve each person a tray of piping hot oysters.

Care for a dip in Nitrogen gas?

 KryoLife Therapy

As Rogues, we're always on the hunt for something new and exciting. We were recently invited to KryoLife located on the the upper west side of Manhattan, where one such opportunity presented it self. Its a new therapy called KryoLife. Recently, there has been an influx of alternative medicine therapies which can be bit overwhelming; however, The Dr Oz show endorses this treatment and we can vouch to its benefits as well. Clients step into a top-of-the-line, open-topped cryosauna, where they’re briefly enveloped by frosty air. KryoLife's best-in-class technology lowers the temperatures inside the cryosauna to between -184˚F and -292˚F! Cold yet? The treatment is painless, refreshing and it activates a response in which the body:

• Reduces inflammation
  
• Increases energy
  
• Lessens muscle soreness and tension
  
• Relieves pain from injuries or joint disorders
  
• Boosts metabolism and contributes to weight loss
  
• Increases collagen production, reducing cellulite and signs of aging
  

• Improves mood via a rise in endorphins
  
• Has an anti-oxide effect, which can slow aging and help prevent osteoporosis
  
• Has also been used to help elevate testosterone levels in men (not applicable to the Rogues)
  
• Supports the treatment of multiple sclerosis
  
• Helps solve insomnia, migraines, gout and asthma
  
  

  So how does it work?  

  

  Stepping in to the chamber is very cozy and you can open the door at any time

  The office is new and has an inviting feng shui appeal to it, with a splash of Swedish pinewood. We were a bit apprehensive but excited to feel the effects of this innovative therapy. There's a changing room with comfortable robes, Under Armour socks and clean white towel. The towel is important. We were instructed to remove all clothing (except undergarments) and all jewelery. We then used the white towel to dry any damp areas, especially armpits and, well, lets face it, the "undercarriage". In final prep, we stepped into comfortable Swedish-style clogs and we were ready to go!
  

  

  approaching 150 degrees below zero

  A trained KryoLife cryosauna operator assisted us into the cryosauna chamber. During the treatment we wore comfy wool mittens, foot protection and our undergarments. Air cooled by liquid nitrogen the temprature of the chamber is dramatically reduced. We stayed in for three minutes. Many compare the sensation to standing in front of an open freezer on a hot day – chilly but tolerable.
  

  How was it?

  It felt great! We exited the chamber after the full three minutes, its cold but absolutely invigorating! The only thing we could compare it to, is a "runners high". We had a great sense of well-being and focus that continued through out the day. We were exhausted by early evening and both of us proceeded to have an incredible night sleep.
  

  How does the cryotherapy work?

  

  Look, its Walt Disney!

  As you enter the cryosauna/cryochamber, the sudden drop in heat stimulates the temperature receptors, prompting the brain to transmit messages throughout the body. When you exit the chamber blood is pumped vigorously around the body, which in turn enhances the oxygen supply and removal of toxins. The cold also triggers the nervous system to release feel- good endorphins plus the body natural anti-inflammatory reaction to extreme cold results in a pain reduction.
  
  
  
  
  
  

  Is one treatment enough?

  While every KryoLife session is beneficial and you’ll feel immediate results, research has shown that you will experience improved and cumulative benefits with a minimum of 10 sessions, within a two or three week period. (Professional athletes will often have up to two sessions a day to help achieve peak performance). After that you can take fewer treatments spaced further apart to maintain and improve on your results (e.g. once or twice a week)
  
  
  
  

  History and well known whole body cryotherapy users

  Whole body cryotherapy was invented in Japan in the 1970s, and leading European physicians and medical professionals in a range of specialties advanced the therapy and its approach. Well-known celebrities and athletes, including NFL and NBA players, use whole body cryotherapy to enhance their careers.
  

  • The world’s fastest man, Usain Bolt, used a mobile cryosauna at the 2012 London Olympics for relief from a back injury.
    
  • “Dancing with the Stars” contestants Maria Menounos and Katherine Jenkins used whole body cryotherapy during their stint on the popular TV show to speed up the recovery time from dancing-related injuries.
    
  • According to reports, actor Daniel Craig used whole body cryotherapy to prepare for and maintain his physique for his role in the latest James Bond film, Skyfall.
    

  • Demi Moore reportedly uses whole body cryotherapy for its anti-aging effects.
    
  • Olympic coach and marathon champion Alberto Salazar employed whole body cryotherapy when coaching Olympic medalists Galen Rupp and Mo Farah at Nike’s Oregon training facility.
    
  • Respected cardiologist Dr. Mehmet Oz has endorsed whole body cryotherapy.
    

    Great Experience 

    
    We thoroughly enjoyed our experience and look forward to future sessions. The benefits of this therapy appear to be great and numerous. As the the therapy becomes more mainstreamed were excited to see the unknown benefits, perhaps in the realm of autism and autism spectrum disorders? We thank KryoLife for the wonderful afternoon and we very much look forward to seeing them grow.

 

Location

 57 W 57th Street, Suite 712, New York, NY 10019, between 5th and 6th Ave

KryoLife will be opening additional sites in the New York area, as well as 12 other states and in Latin America.

To schedule an appointment, please call (212) 551-3333 or email us at kryolife@kryoventures.com