I love the smoky flavor of meats--however, I always disliked the process of using smoking chips and having to monitor the process. Yesterday, I went to William and Sonoma and picked up a Polyscience smoker. Afterward, I went to Wholepaycheck and picked up some halibut and New Zealand lamb.
I got home, and put the rack of lamb with herbs and garlic into the sous vide at 146 degrees for two hours. In the meantime, I prepped some vegetables for my quinoa and prepared the asparagus for roasting. Next, smoked the halibut. I prepped the halibut with salt and pepper and let me smoker do the work. I chose apple wood smoke, and put the smoke in a container with the halibut and covered it for 20 minutes.
Next, I put the halibut in the sous vide. Also, I got the quinoa going on the stovetop. In 30 minutes, I put the asparagus in the oven to roast. I also, made my version of salsa verde---fresh parsley, basil, capers, lemon juice, garlic, dijon mustard and salt and pepper.
The fish was oh so smoky--it had rich smoky flavor--unbelieveable and so easy. The salsa verde acidity cut through the tender halibut. The lamb was moist and flavorful and of course the quinoa was great as always. I matched this with a French Red Burgundy. A wonderful meal.
The fish was oh so smoky--it had rich smoky flavor--unbelieveable and so easy. The salsa verde acidity cut through the tender halibut. The lamb was moist and flavorful and of course the quinoa was great as always. I matched this with a French Red Burgundy. A wonderful meal.
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