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Smoked salmon ravioli with crawfish cream sauce
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Hoser View Drop Down
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Joined: 06 February 2010
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    Posted: 15 May 2014 at 02:23
Well, at last I am able to post this because the voting is over.
This recipe was entered in a contest at another site....it didn't win. but it didn't finish last either...so here we go.

The challenge was quite a simple one...incorporate smoke into a pasta dish...this is the way I chose to handle that.

First, brined up a nice piece of salmon and gave it a couple of hours of smoke.


Then I pulled the salmon into shreds and mixed it with a bit of ricotta and some chives, and stuffed my ravioli.


after that, it was just a matter of steaming up some lovely big crawdads....using most of the tail meat for the cognac sauce while reserving a couple nice ones for garnish.


boiled the ravioli until they floated, placed them aside and started the cognac sauce, which consisted of butter, sauteed shallots, 1/2 cup of cognac (flambe') then some heavy cream, a bit of tomato sauce and season to taste.
Reheat the ravioli in the reduced sauce, serve and garnish.
Go ahead...play with your food!
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 15 May 2014 at 07:57
...and you didn't invite me?  That looks and sounds awesome, Hoser!

  I'm not sure how to convey how good this recipe sounds...but you can imagine...this is right up my alley!

   Fine job...and thanks for sharing!
Enjoy The Food!
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Joined: 21 February 2012
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 May 2014 at 08:31
And this didn't score near the top? I wonder what the judges were thinking.

Definitely on my to-try list, Dave.
But we hae meat and we can eat
And sae the Lord be thanket
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Points: 1087 		Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 15 May 2014 at 11:53
Looks great Dave. I was going to do something similar for the contest, but ran out of time (as usual). Glad I didn't, yours looks way better than mine would have :) 
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Dave - from concept to execution to plating, that is a beautiful job! Outstanding work, my friend!

I would love to sit across from you over a couple of plates of that, and dicuss strategies for the next contest over there - you get a trophy from me!
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 16 May 2014 at 06:10
Uhhhhh? Does everybody know about this other site except me? Seems like everyone knows about the contest(s) over there. Me, I don't know where over there is.
But we hae meat and we can eat
And sae the Lord be thanket
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 16 May 2014 at 06:17
Originally posted by HistoricFoodie HistoricFoodie wrote:

Uhhhhh? Does everybody know about this other site except me? Seems like everyone knows about the contest(s) over there. Me, I don't know where over there is.


   No idea Brook, but it's not uncommon for me to be out of the loop...so to speak
Enjoy The Food!
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Joined: 06 February 2010
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 16 May 2014 at 11:09
Dudes!.....  smoked-meat.com

The island of the misfits....or maybe doctor Moreau?

come on over.....we'd love to have you! Wink
Go ahead...play with your food!
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Joined: 22 November 2010
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Points: 1087 		Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 16 May 2014 at 14:18
Originally posted by AK1 AK1 wrote:

That's what I was thinking.

It's here. http://www.smokingmeatforums.com/



AHHH!!!! no!!! not that one!!! SMF (aka Smurf) is bad! Well kinda. Lot of history there I guess, but quite a few people were burned by the owner of that site and switched over to http://www.smoked-meat.com/ after things went down. Hence smoked-meat being called the island of misfits, since all the people who were banned at SMF joined up at smoked-meat and have been having a grand old time.
Mike
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What Dave and Mike said, x2! 
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Dave,

This is gorgeous !  Thank you for posting.

Have great weekend.
Margaux. 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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in my eyes you are a winner .
great dish .i will try and copy it .
Ahron
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Points: 449 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 28 October 2014 at 17:04
Home made Ravioli with Sweet Potato/ Cream Cheese filling- Shrimp & Chipotle Cream sauce
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 29 October 2014 at 01:39
Nice job on the ravioli Murray....isn't there something very satisfying about making your own pasta?

I don't do it all that often, but it sure makes me feel good when I do.
Go ahead...play with your food!
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Points: 449 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 29 October 2014 at 08:31
Thank you.
Yours looked and sounded so delicious it made me immediately crave some.

Then it reminded me of that batch that I made for my son's birthday last year.
I always get myself in trouble by having a family tradition of making absolutely anything that a family member can think of for their birthday.

That son is 22 now but over the years he has challenged me with his requests.
When he was 7 he wanted a saddle of venison- because he thought you could ride it:)
When he was 10 he wanted bacon- nothing else was allowed- no bread- garnish-nothing but plate after plate of fried bacon.
I hope he takes it easy on me this year
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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