INGREDIENTS

INSTRUCTIONS

I am very suspicious of every new gadget that comes along for the
"gourmet kitchen." So much junk is sold with the name "gourmet" on it that
I am often frustrated over our willingness to buy one thousand gadgets
rather than a few that will be truly functional. However, when I saw a
stove-top smoker I left my suspicious nature behind and tried it. This is a
jewel!
The smoker is called a Camerons Smoker, and since it is made of stainless
steel, it is not cheap. The unit will run around $50, but consider the fact
that you can smoke on top of your stove and thus give flavor to foods
without adding a great deal of salt and fat. I think it is well worth the
investment. It also goes into the dishwasher, a bit of frugality that the
aluminum version cannot offer.
The principle is simple. Sawdust is placed in the bottom of the pan. A
drip pan is then placed over the sawdust and a rack on top of that. Food is
placed on the top rack and a tight-fitting lid over the whole. The unit is
then placed on the stove top and the smoking sawdust flavors the food while
it cooks. It is great! However, please remember that this must be done in a
well-ventilated kitchen. One of these kitchen fans that simply recirculates
the air will not do.
I put 3 fresh trout in my Camerons and cooked it for about 15 to 20
minutes over medium heat. The result is a very moist and flavorful dish.
Nothing else need be added except your own seasoning. I served the trout
cold with mayonnaise and capers. Try smoking your own pork chops and then
pan-frying them, or smoking salmon steaks, or halibut, or . . . well, you
get the idea.
A light dry white wine and a very fresh green salad are all that are
needed for this fine fish.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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