Recipe for Hay-Smoked Mozzerella | Steven Raichlen's Project Smoke
Recipes in this Video
Hay-Smoked Mozzarella originates from Italy, where traditional cheese-making meets innovative smoking techniques. This dish highlights the rich, creamy texture of mozzarella, enhanced by the earthy, aromatic notes of hay. It's often served as an appetizer, showcasing the Italian love for simple yet flavorful ingredients. In modern cuisine, variations include different smoking woods and flavor infusions, appealing to gourmet palates worldwide.
Ingredients
- ●mozzarella cheese
- ●dried hay
- ●olive oil
- ●sea salt
- ●black pepper
- ●fresh herbs
- ●smoking chips
- ●lemon zest
Instructions
- 1Soak dried hay in water for 30 minutes.
- 2Drain the hay and place it in a smoker box or aluminum foil pouch.
- 3Prepare the smoker according to the manufacturer's instructions.
- 4Heat the smoker to a low temperature, around 200°F.
- 5Place the mozzarella cheese on a rack in the smoker.
- 6Add the hay pouch to the smoker and close the lid.
- 7Smoke the mozzarella for about 30-45 minutes, until it takes on a golden color and smoky aroma.
- 8Remove the mozzarella from the smoker and let it cool slightly.
- 9Drizzle the smoked mozzarella with olive oil.
- 10Sprinkle with sea salt and black pepper to taste.
- 11Garnish with fresh herbs and lemon zest before serving.
Ingredient Alternatives
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: ricotta
Part-skim mozzarella has less fat, while ricotta offers a different texture.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is more budget-friendly.
Techniques
Equipment
Also Known As
Roasted corn, a beloved snack in Malawi, is often enjoyed during social gatherings and festivals. The simple process of grilling corn enhances its natural sweetness, making it a popular street food. Today, variations exist globally, with many countries adopting their own spices and toppings to elevate this classic treat.
Ingredients
- ●fresh corn on the cob
- ●butter
- ●salt
- ●lime juice
- ●chili powder
- ●cilantro
- ●parmesan cheese
- ●garlic powder
Instructions
- 1Preheat the grill or oven to medium-high heat.
- 2Husk the corn and remove all silk strands.
- 3Brush the corn with melted butter.
- 4Sprinkle salt and chili powder evenly over the corn.
- 5Place the corn on the grill or in the oven.
- 6Cook for 10-15 minutes, turning occasionally, until charred and tender.
- 7Remove from heat and squeeze lime juice over the corn.
- 8Sprinkle chopped cilantro and parmesan cheese on top before serving.
Ingredient Alternatives
fresh corn on the cob
Healthier: zucchini
Cheaper: canned corn
Zucchini can be grilled similarly, while canned corn is more affordable.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is heart-healthy and margarine is often less expensive.
lime juice
Healthier: lemon juice
Cheaper: vinegar
Lemon juice offers a similar acidity, while vinegar is often cheaper.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated cheddar
Nutritional yeast is a lower-calorie option, while cheddar is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 oz vodka
- ●1 oz peach schnapps
- ●1 oz blue curaçao
- ●1 oz cranberry juice
- ●1 oz energy drink
- ●1/2 oz grenadine
- ●ice cubes
- ●sour candy (for garnish)
Instructions
- 1Fill a cocktail shaker with ice cubes.
- 2Pour in the vodka, peach schnapps, blue curaçao, cranberry juice, and energy drink.
- 3Shake well until the mixture is chilled.
- 4Strain the mixture into a tall glass filled with ice.
- 5Slowly pour the grenadine into the glass; it will sink to the bottom.
- 6Garnish with sour candy on the rim of the glass.
- 7Serve immediately and enjoy responsibly.
Equipment
Ingredients
- ●4 ribeye steaks (about 1 inch thick)
- ●2 cups spruce needles (fresh)
- ●1/4 cup olive oil
- ●2 tsp salt
- ●1 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp onion powder
Instructions
- 1Prepare the spruce needles by rinsing them under cold water and patting them dry.
- 2In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, and onion powder to create a marinade.
- 3Rub the marinade evenly over both sides of the steaks.
- 4Place the steaks in a shallow dish or a resealable plastic bag and add the spruce needles on top.
- 5Cover the dish or seal the bag and let the steaks marinate in the refrigerator for at least 1 hour, or up to 4 hours for more flavor.
- 6Preheat your smoker to 225°F (107°C).
- 7Remove the steaks from the marinade and let any excess marinade drip off.
- 8Place the steaks directly on the smoker rack and add the spruce needles to the smoker box or directly on the coals if using a charcoal smoker.
- 9Smoke the steaks for about 1 to 1.5 hours, or until they reach your desired level of doneness (medium-rare is about 135°F or 57°C).
- 10Remove the steaks from the smoker and let them rest for 5-10 minutes before slicing and serving.
Equipment
Ingredients
- ●4 ears of corn, husked
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp smoked paprika
- ●1/4 cup grated Parmesan cheese (optional)
- ●1 tbsp chopped fresh cilantro (for garnish)
Instructions
- 1Preheat your grill or prepare a fire pit with hot embers.
- 2Husk the corn and remove all silk strands.
- 3In a bowl, mix olive oil, salt, black pepper, and smoked paprika.
- 4Brush the corn with the olive oil mixture evenly on all sides.
- 5Place the corn directly onto the hot embers or on the grill grates.
- 6Roast the corn for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.
- 7If using, sprinkle grated Parmesan cheese over the corn during the last few minutes of cooking.
- 8Remove the corn from the embers and let it cool slightly.
- 9Garnish with chopped cilantro before serving.
- 10Serve warm as a side dish or snack.
Equipment
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