Receta Lightly Smoked Cod; Bunnie report
A few weeks ago our neighbor tried to talk the farmer into doing something about the rabbits.
We were hoping, lily-livered crew that we are, that the farmer would just make them disappear.
They were eating his wheat, after all.
But, I guess they didn't eat much.
Last week our neighbor pointed out an empty field that I could just glimpse through the trees.
A few days earlier it had been a cornfield, filled with new growth.
I guess bunnies like corn better than they do wheat.
Now, I don't want to imply that they ate his entire cornfield..... but they did eat rather a lot of it.
So much, in fact, that the next day the farmer and the farmer's many friends we're all over the area armed with guns and shovels.
I guess enough is enough.
We told him....
If he would have listened he wouldn't have been spending today replanting his cornfield, now would he?
Harrumph!
Lest you think that solved the bunnie problem, it didn't. But when we take our evening walk we now see 3 or 4 rabbits in the field. Two weeks ago we saw 20 or 25.
Not perfect, but definitely an improvement.
Now that you know all about smoking - how about some lovely smoked cod?
In case you don't know all about smoking - instructions repeated.
- Lightly Smoked Cod
- 1 - 2 filets of cod, or other thick, firm white fish, 12oz (350gr) total weight
- 2 tsp dill weed
- 1 tbs olive oil
- 1 tsp soy sauce
- wood chips for smoking - apple is nice
Weber-type kettle barbecue with charcoal or Gas Grill
If you are using small, commercial wood chips, put them in water to soak.
Charcoal grill: Put some charcoal in the barbecue, off to one side and light it.
Mix the soy sauce and the olive oil. Brush on the fish. Sprinkle the dill weed on top.
When the coals are glowing, add the fish - either in a basket or on a grill mat of some sort, to the other side - in other words, not over the coals. Throw some wood chips on the coals and cover. Check it halfway through and add more wood chips if it has stopped smoking. It's done when if flakes easily with a fork. We left ours on for about 30 minutes.
To use a gas grill: Only light one side of the grill. Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill. Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so.
To use oven: The fish could also be baked, 400F (200C) for 15 to 20 minutes. It won't have the smoke flavor, of course, but the dill and soy sauce add a lovely flavor on their own.
In
addition
to
this,
for
the
week of June 4 we have Grilled Cornish Hens with a Spicy Rub, Couscous, Tomato and Mozzarella Salad, Grilled Potato Onion Salad, Pasta with Chicken, Avocado and Peanut Sauce, Stir-Fried Asparagus....
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