Pasta with a Smoked Scallop, Brown Oyster Mushroom, Butter, Garlic, White Wine, and Creme Fraiche Sauce.

Smoked Pork Shoulder 1, 2, 3

An approximately 16 1/2 pound pork butt hacked roughly in half by weight. It's rubbed with Goya Adobo, with pepper. Very fancy, I know. 5 hours in the fridge, then about 27 in the smoker with two chunks of hickory until it reached an internal temp just shy of 190.
No shortage bark. Next, it was time for a wrapping in foil and a good rest in a cooler. And here's the result. Luscious pulled pork ready to be sauced (or not) and consumed. Maybe in tacos, or on nachos as they've been known to do in these parts.

Pasta with Smoked Salmon Cream Sauce

Short post for a simple meal. More vegan Ohio City Pasta, this time in some slightly reduced heavy cream with some flaked hot smoked Sockeye salmon warmed in the cream while it was reducing (The salmon was only in the hot cream for a minute or two before serving.). Good payoff for not much effort.

L.E.O.

Lox, eggs, and onion . . . not quite, but close.

Ingredients:
- Eggs, well beaten (2 per person, I use a fork to mix them)
- Shallots, peeled then cut in half root to tip and sliced
- Smoked salmon, flaked (here, hot smoked sockeye salmon)
- Goat cheese, crumbled
- Butter
- Heavy cream (optional)
- Salt and pepper
- Lightly buttered toast
Method:
- Add butter to a heating nonstick pan
- Once butter is melted, add shallots and some salt and pepper
- When shallots are softened (but not browned) add flaked smoked salmon
- While salmon is heating through (it's already cooked) mix cream (if using) and eggs
- Pour eggs into salmon-shallot mixture, add a little salt (the salmon has plenty) and pepper, and stir continuously
- When it just about to your liking add and mix in goat cheese
- Remember that the eggs will continue to cook off the heat (both in the pan and on the plate)--I tend to turn off the heat once the eggs are just more than half cooked

Grab some coffee, turn on Meet the Press, and enjoy a leisurely Sunday.