Tuesday, November 12, 2013

The Hawthorne Men Make Smoked Bluefish.

Middle Hawthorne is quite the fisherman.
He and a buddy went to Jeanette's Pier 
the other night and he came back with a bunch of bluefish.

Now the standard recipe on the Outer Banks for bluefish
is to get a pot of water, add onion, potatoes,
 carrots, celery, and bluefish,
bring it to a boil and simmer until potatoes are tender,
throw out the bluefish, and enjoy.

If you haven't figgered it out yet,
I am not a fan of the bluefish.
Too fishy.

There's only one way I'll eat it
and that's in a smoked bluefish dip.

Mr. Hawthorne smoked the filets in his stovetop smoker.
Thirty-forty minutes at 200°,
depending on the thickness of the filet.

Mr. Hawthorne is removing the skin
and any little bones in the fish and flaking the meat.

Smoked Bluefish Dip
1/2 pound smoked bluefish, skinless, boneless, and flaked
8 ounces cream cheese, softened
1 TB Worcestershire sauce
juice of 1/2 lemon
2 TB chopped parsley
1 small red onion, chopped
 6 dashes or more Texas Pete
handful of scallions, chopped

Mix everything except bluefish.
Fold the smoked bluefish in the cream cheese mixture.
Sprinkle extra scallions on top.
Serve with crackers.

Middle Hawthorne takes over.

On a triscuit.
With a slice of scallion.

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