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Food and trinkets from the Perrin House

Tag: liquid smoke

Ivy’s Deviled Eggs

December 3, 2015 /
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Ivy’s Deviled Eggs

  • Author: Ivy Perrin
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Description

A spicy deviled egg mixture that is fun to make for Halloween and potluck parties.

Scale

Ingredients

  • 1 Dozen Eggs, hard boiled and peeled.
  • 1/2 C Just Mayo
  • 1/2 C Miracle Whip
  • 2 Tbsp Sugar
  • 2 Tbsp Beaver Sweet Hot Mustard
  • 2 Tbsp Coleman’s Dry Mustard
  • 2 Tbsp Louisiana Hot Sauce
  • 2 Tbsp Liquid smoke
  • 1 tsp Season Salt
  • 1 tsp Horseradish (ours is homemade)
  • 1 tsp Anchovy paste (required secret ingredient)

For Serving

  • Hungarian Paprika
  • Bacon crumbles

Instructions

  1. Slice eggs and set whites aside. Place yolks in a large bowl.
  2. Mix in all other ingredients.
  3. Use a hand blender to mix well.
  4. Spoon into the egg whites and top with bacon crumbles and paprika.

Notes

  • We use the ice and water in a glass method to make peeling easier!
 

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Appetizers, Holidays (Christmas), This stuff takes work but its worth it!

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Smoked Salmon

November 18, 2015 /

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Smoked Salmon

  • Author: Meara Perrin
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60
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Description

A staple of the smoker party! Best served with original Pringles and French Onion Dip.

Ingredients

  • Salmon (thawed). Skin on preferred.
  • Meara Spice
  • Liquid Smoke
  • Kosher Salt

Instructions

  1. In a bowl large enough for the salmon you purchase, mix all ingredients and top off with warm water. Let sit for 15 minutes. Remove salmon and sit on rack open to air. Pat with paper towel and let stand for 15 minutes, or until you see a fine clear glaze over it. Smoke for 30 minutes.

Notes

  • The reason for the liquid smoke in addition to smoking is due to it cooking too quickly to absorb enough smoke. I like to add more spices as it smokes. Again, this goes wonderfully with french onion dip and Pringles as an appetizer.

Appetizers, Recipes from the Perrin Kitchen, The Smoker Party

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