“Smoked Shad roe is the #bacon of the sea.”
-Chef Daniel Mowles
Shad Roe
Salt
Butter
Extra virgin olive oil
A few cups of ice
Hickory or Mesquite wood chips
2 full size hotel pans
1 full size slotted hotel pan
1 half size hotel pan
2 iron skillets
CAUTION: ONLY ATTEMPT THIS COOKING METHOD OUTDOORS WITH CAREFUL SUPERVISION AND A FIRE EXTINGUISHER
» Hotel, Lily's Bar » “Smoked Shad Roe is the #bacon of...
advanced, biology, brooklyn, caviar, cooking, danger, dangerous, daniel mowles, delicacy, egg, eggs, feature, fire, fish, fois gras, food, fuego, how to, insurance nightmare, lily's restaurant, migration, New York, New York City, NYC, recipe, Roger Smith Hotel, shad. shad roe, smoked fish, smoked shad roe, smoking, spawn, spawning, technique
About the Author: Birdsong
« Go Shorty! It’s My Birthday! #Whiskey. What It Is and How It Came to Be (Video Archive 3/5/11) »
