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Canapes help, with liquid smoke?

post #1 of 9
Thread Starter 

Well the gist of it is, I have a judged garde manger course coming up and I want to make a smoke flavored canape. But because of a time factor, smoked salmon is out of the question. I really want to utilize the extra ingredients I have left over from another item so I was thinking of maybe a whole-wheat cracker base with a blue cheese spread, small piece of chicken breast, and maybe a orange and pistachio garnish(?). However I was stumped on how to get the smoke flavor. I want to add like and incredibly small drop of liquid smoke onto chicken breast, however I'm not sure if that's looked down upon in a judged setting. It might provide the taste, but not the texture. I'm not sure they would like if I called it a smoked chicken breast, if I didn't use the technique.

Alternatively, I wondered if I could make small droplets of liquid smoke, froze them, and put one on top of each canape as part of the garnish? Any and all help would be appreciated.

post #2 of 9

I would incorporate some "elevated' technique and make rillettes with the chicken breast, if you must use liquid smoke incorporate it into the rillets. I don't see why smoking the breasts naturally would be an issue, 20 minutes in a hot smoker, then into a mixer with some pork or duck fat (as chicken is too lean to have a good mouthfeel) and salt and pepper and of course your secret ingredient if you have not time to smoke naturally, while you prep the rest of the components of the canapes. Some inspiration: This is some duck confit, peach compote with a creole mustard spread on a black pepper biscuit with a chive garnish. You could totally "cut and paste" the duck with smoke chicken rillettes.

 

 

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Edited by Dobzre - 5/6/11 at 3:18am
post #3 of 9

Be careful with liquid smoke it is strong and if not used correctly taste like medicine.As far as freezing a drop, forget it.  You are looking for trouble. I would marinate some breast useing sugar, salt and smoke then saute or roast it . Then grind it, season it up then put it thru a star tube on a Buttered cracker or toasted bread base. Then proceed to garnish with what you want, cranberry, apple, nuts, etc. I feel you can eliminate cheese on this one. Use cheese for another like a cornet.or something of that nature. Lightly butter  the bread or cracker base as it stops it from getting soggy

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 9

I don't understand. If you have time to cook the chicken at all, why don't you have time to smoke it?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 9
Thread Starter 

Thanks for the help so far. I won't have access to the smoker during this time. Because I have three other dishes I also didn't want to overwhelm myself with trying to work my way around everyone else that will be using it. As for the chicken, I figured I would have time to saute the two chicken breast I will have left over, brown them, finish in the oven and then make small stripes and place on top of the spread. I've never done a rillette before but looking at a quick Google search it seems  doable and I'll have to look into it more. Alternatively, looking at it now, grinding it seems obvious.

post #6 of 9

Will you have access to steam table pans? One solid and one perforated can be made into a stovetop smoker. You could use a bit of water and liquid smoke in the bottom pan to create a steam/smoke or use some wood chips.

post #7 of 9

Well the bite you described sounds pretty rich.  Something bitter would cut it a bit and improve it IMO.  Cranberry would really bring it all together IMO providing synergy with the cheese, chicken, orange and pistachio.

 

If you have access to a ISI whip, put the chicken in it with a marinade containing your liquid smoke.  Pressurize, maybe swish it around a bit, release the pressure and take out the chicken.  The pressure of the ISI will have coaxed a VERY quick and very through marinade.

post #8 of 9

Why does smoke have to be involved at all?  I would be afraid that the liquid smoke would be frowned upon and wouldn't risk it.  IMO it's time to change gears completely.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 9

If you are set on wanting to add smoked flavor to your dish what about making smoked salt to finish the chicken with?  It could be made ahead of time and brought with you.  There are two ways to go about smoking salt.  One is to actually smoke it and I've had some good experiences with doing that.  I've also "smoked" salt by adding liquid smoke to kosher salt.  I do this over a number of days.  I add a drop or two of liquid smoke to a pound of salt and mix up well.  I then spread it out, on a tray to dry over night.  I repeat the process until I have the level of smoke flavor I want.  The key is to not add too much liquid smoke at one time or you will melt your salt.

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