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Full Course Challenge – Salmon, Crab, and Tuna.


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Hello Kamado Gurus

Here’s my Full Couse Meal Challenge entry.   I ended up with a seafood themed menu this month.  For the kamado cooked portion of the challenge, the hors d’oeuvre and main course were both cooked on the kamado.   It was slow going working through the courses with the prepping, cooking, photographing, and well eating…  In the end, well worth it, it was a fun challenge.

the menu...

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Curing the salmon, cured 4 days.

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Cold Smoking, 1 hour using apple wood.

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Homemade Balsamic pearls

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Hors d’oeuvre - Smoked Salmon Cucumber Cups w/ Homemade Balsamic pearls

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Crab cake ingredients. (sorry to pic of the cook on the stove.)

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Appetizer - Crab Cake

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Sorbet prep

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Lime Sorbet with a small sprig of mint.

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Cooking the salmon, it was marinaded is a simple mix of soy, ponzu, garlic and ginger

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Main course – Rare Tuna Steaks with Asian Style Green Beans

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Clarified Milk Punch Prep - followed Alton Brown's recipe, made homemade Allspice Dram using Sous vide

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Watching the clarification process over the course of an hour.

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Digestif – Clarified Milk Punch, the taste - wonderful and simple, taste like Christmas in a glass.

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On 11/29/2020 at 2:39 PM, adm said:

Great looking meal! That tuna in particular looks lovely.

 

I am very interested in the home made balsamic pearls. I am going to have to go and google those now....

Very easy to make.   Two ingredients agar-agar and balsamic and a very cold tall jar of oil

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