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with Wayne Harley Brachman & Michael Symon on Appetizers
Busy Busy: I am looking for some fast appetizer ideas for a group of over 50 - some things I won't have to spend hours piping and filling.
Wayne: Try those Reuben quesadillas. Griddle corned beef, sauerkraut, and Swiss cheese between tortillas, and then cut them into wedges.
Michael: I have a great one - these are my wife's favorites. Take fresh dates and stuff the inside of them with almond slivers. Then you wrap them in a lightly pre-cooked bacon, skewer them, and then bake them at 375 until the bacon is crisp. They are always a big hit. That's super simple! We have them at every holiday.
Wayne: Sounds like halushka latkes!
Michael: (laughing)
Sigma: How can I make lox at home? What are the best ways to cure and smoke salmon for appetizers or dinner?
Wayne: There's a big difference between smoked salmon and lox. Lox must be pickled in brine for six months. Smoked salmon, on the other hand, is a smoked fish and is a whole other process. You need a smoker.
Michael: You could also do a form of lox at home. You just cure it in equal parts of brown sugar and kosher salt and rub the whole fish down with it, and then wrap that in Saran Wrap and lightly weight it down for three days in your fridge. And then, when that's done, unwrap it, rinse it, and that's more of a plain cured salmon. You can add any spices, fresh dill, coriander. I have done it with lemon zest or orange zest or tequila - that will put a nice light cure on the salmon. You just slice it and it is ready to serve.
Wayne: Plus, if you put this away for six months, how could you ever find it? I can never find my keys!
Wayne Harley Brachman & Michael Symon Chat Transcript
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