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Video: Cook up these smokin’ hot recipes

updated 8/6/2007 10:43:08 AM ET 2007-08-06T14:43:08

Discover some mouth-watering recipes, including Bone-in Rib Eye Steak with Barbecue Onion Rings and Smoked Trout with Roasted Beet Salad. Chef Marlon Manty, Executive Chef of New York’s Johnny Utah's, shares his delicious recipes for cooking with a smoker:

Recipe: Bone-in Rib Eye Steak with Barbecue Onion Rings (on this page) Recipe: Cole Slaw (on this page) Recipe: Dry Rub for Ribs (on this page) Recipe: Smoked Trout and Roasted Beet Salad (on this page)

About Chef Marlon Manty
Marlon Manty helped launch Blue Smoke and during his three-year tenure, Manty had the opportunity to master the art of pit barbecue, learning from renowned pit-masters from barbeque capitals across the country. Later, Manty joined the popular Italian eatery 'Inoteca. Currently, Manty has been named executive chef at Johnny Utah's, offering classic American barbecue using rustic methods and classic ingredients — a practice that Marlon continues to embrace as he returns to his roots in classic American cooking.

Recipe: Bone-in Rib Eye Steak with Barbecue Onion Rings

  • 1 20 oz. Rib eye Steak with the bone
  • 1 Tablespoon Cumin
  • 1 Tablespoon Paprika
  • 1 Tablespoon Cayenne pepper
  • 1 Tablespoon Kosher Salt
  • 2 Tablespoon Light Brown Sugar
  • 1 Tablespoon course ground black pepper
  • 1 Red Onion
  • 1 Cup of Sauce
  • 2 Eggs
  • 1 Cup white flour
  • 1 Cup Panko bread crumbs

Cut the onion into 1 inch rings and smoke for 10 minutes with Hickory wood. After smoking, immerse in barbecue sauce and let simmer for 10 minutes.

In a small bowl, mix the cumin, paprika, cayenne pepper, salt, black pepper, and sugar. Set aside 2 tablespoons of spice mix to blend with the bread crumbs. Then, liberally season the steak and let set at room temperature. Take 3 mixing bowls and fill them with the flour, eggs, and seasoned bread crumbs.

When cool, remove the onion rings and coat with flour, dip in the egg, and bread with the seasoned bread crumbs. Fry at 375 degrees. As the onion rings are frying, grill the steak to your liking. Then, serve steak and onion rings together.

Recipe: Cole Slaw

  • 1 Head of Cabbage
  • 2 Red Peppers (Julienne)
  • 4 Carrots (Shredded)
  • 2 Cups of White Vinegar
  • 1 Cup of Sugar
  • 1 Cup of Crème Fraiche
  • 2 Tablespoons of Dry Mustard
  • 2 Tablespoons of Celery Seeds

Chop the head of cabbage. Then julienne the red peppers and mix with cabbage. Reduce the white vinegar with the sugar and chill. When cold, mix in the crème fraiche, dry mustard, and celery seeds. Season with salt and pepper.

Mix with the vegetables and serve.

Recipe: Dry Rub for Ribs

  • 2 Tablespoons Light Brown Sugar
  • 2 Tablespoons Chili Powder (ancho)
  • 2 Tablespoons of Paprika
  • 2 Tablespoons of Garlic Powder
  • 2 Tablespoons of Cumin
  • 1 Tablespoon of Dry Mustard
  • 1 Tablespoon Black Pepper
  • 2 Racks of ribs

In a mixing bowl, combine the sugar, chili powder, paprika, garlic powder, cumin, dry mustard, and black pepper. Then rub the ribs with the seasoned mixture.

Let sit for 12 hours.

Recipe: Smoked Trout and Roasted Beet Salad

  • 1 12 oz. Trout
  • 1/2 Cup of Salt
  • 1/4 Cup of light brown sugar
  • 2 Tablespoons of crushed red pepper
  • 2 Large red beets
  • 1/4 Cup of fresh squeezed orange juice
  • 20 Mint leaves
  • 1/4 Crème Fraiche
  • 1/4 Fresh Horseradish Root

Rub the trout with the salt, sugar, and pepper. Let sit for 1 hour. Wash the trout thoroughly and smoke for 10 minutes with Hickory wood. Let trout sit until room temperature.

Remove the tops of the beets and place on a bed of salt. Roast at 350 degrees until tender. Once cool, chop the beets. Mix beets with orange juice and chopped mint. In a small bowl, whip the crème fraiche with the horseradish. Season with salt and pepper.

Serve the trout on a bed of beets. Garnish with the mix of whipped crème fresh and horseradish.


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