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How To make Mesquite Smoked Salmon Fajitas
1 ts Coarse (kosher) salt
1/2 ts Coarse pepper
1/2 ts Sugar
1/4 ts Ground cumin
4 Salmon fillets; skinned
-4 to 5 ounces each
SALSA:
1 Lime
1 Mango
1 c Diced cantaloupe
2 Scallions; finely chopped
1 tb Chopped cilantro
1/8 ts Pepper
pn Salt 1 ts Rice-wine vinegar
OTHER INGREDIENTS:
2 tb Vegetable oil
1 Spanish onion; halved
-sliced (about 3 cups) 1 lg Poblano chile; seeded,
-julienned 8 Flour tortillas; warmed
NUtrITIONAL INFORMATION/SERV:
555 x Calories
30 x G protein
70 x G carbohydrate
20 x G fat
62 x Mg cholesterol
917 x Mg sodium
1. In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate
one to three hours. 2. Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white
pith; over bowl, section lime. Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss. Cover. 3. In skillet, heat oil over medium-high heat. Add onion and chile; over
medium heat, suate' 20 minutes, until soft. 3. Grease wire cake rack. Turn on stove vent. Line both bottom and domed
lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs. Cut 3 inch hole in center of foil in skillet bottom. Heat skillet, covered, 5
minutes over high heat. Place mesquite chunks on bare spot in skillet. Place rack on skillet. Heat 3 minutes, covered, until skillet fills with smoke. 5. Place salmon or rack; cover with lid. With pot holders, crimp
overhanging foil to form a tight seal. Over medium-high heat, smoke salmon 12 minutes or just until cooked. Carefully unswrp. Place on platter;
break into chunks. Serve in tortillas with onion mixture and salsa. From: McCall's July 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: Computer Specialties BBS Date: 07-27-93 (09:50) Number: 58535 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING
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Recipe:
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Wrap up succulent, smoky taste, once and for all! Our generously sized grilling wraps have mesquite flavor smoked right in, so they expertly infuse fish, seafood, chicken and even veggies with subtle flavor while your food steams inside. Simply wrap one around your food, tie it all up with the included twine, place on the grill and cook over indirect heat. Your meal will emerge moist, delicious and infused with smoky flavor! Can also be used in the oven.
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Grab our tasty Green Chile Chipotle Relish here:
Recipe below
Used in this video: Cowboy Hash Knife:
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Grilled Steak Fajitas
2 - 3 skirt steaks
Lime juice
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
2 jalapenos
I large onion
1/4 cup water
Seasoning mix
¼ cup of chili powder
2 tablespoons cumin
1 ½ tablespoons coarse sea salt
1 ½ tablespoons coarse ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon red pepper flakes
2 teaspoons oregano
3 teaspoons Ancho Chili powder
-Rub both sides of steak with lime juice and then sprinkle with the seasoning mix over the meat generously on both sides and rub in well. Be sure to reserve about 1 tablespoon of the seasoning to sue later.
-Place in a plastic sack and refrigerate for at least 6 hours or overnight. Remove from the refrigerator 40 minutes before grilling.
-Cut peppers, jalapenos and onion in half. Place on a clean and oiled grill and cook until charred and tender, flipping and rotating as needed. Close the lid while grilling. Set aside in a warm place.
-Place steak on an oiled grill over medium-high heat and close the lid and cook about 2 to 3 minutes per side. Remove from grill and let rest a few minutes before slicing. Slice thinly at an angle against the grain.
-Slice the veggies and place in large cast iron skillet. Stir in the sliced meat. Add the water. Season with the remaining seasoning mix, to taste. Simmer for about 45 minutes, stirring occasionally.
-If using a crockpot, add about 1/2 cup of water and cook on low for about 45 minutes to 1 hour.
Serve with tortillas, cheese, sour cream, etc.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking