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uses for nova lox
We've got a huge, Costco-size tub of Nova Lox bits in the fridge. I've
already made lox and cream cheese spread for bagels, eggs with lox and onions, and a lox, cream cheese and chive omelette. What else can I make with lox? I can't do salmon pinwheels, becasue it's the chopped bits, not the long slices. I was thinking about playing around with a recipe for a lox quiche. I've found in the past that lox is a little too moist and salty to use in a creamy smoked salmon pasta sauce. Ideas? Recipes? Thanks! |
Jude wrote: > We've got a huge, Costco-size tub of Nova Lox bits in the fridge. I've > already made lox and cream cheese spread for bagels, eggs with lox and > onions, and a lox, cream cheese and chive omelette. > > What else can I make with lox? I can't do salmon pinwheels, becasue > it's the chopped bits, not the long slices. I was thinking about > playing around with a recipe for a lox quiche. I've found in the past > that lox is a little too moist and salty to use in a creamy smoked > salmon pasta sauce. > > Ideas? Recipes? > > Thanks! Lox n' scrambled eggs. |
Jude wrote:
> What else can I make with lox? I can't do salmon pinwheels, becasue > it's the chopped bits, not the long slices. I was thinking about > playing around with a recipe for a lox quiche. I've found in the past > that lox is a little too moist and salty to use in a creamy smoked > salmon pasta sauce. > > Ideas? Recipes? Makes a nice soup. Make a court bouillon (very light on the salt) and poach the fish in it. Doesn't take much to get the flavor, like 1/2 cup of trimmings to a quart of liquid. Add some fresh green onions. Lovely. Pastorio |
"Jude" >, if that's their real name, wrote:
>What else can I make with lox? I can't do salmon pinwheels, becasue >it's the chopped bits, not the long slices. Why not mix the chopped lox with cream cheese? Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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Melba's Jammin' >, if that's their real name,
wrote: >In article >, wrote: > >> "Jude" >, if that's their real name, wrote: >> >> >What else can I make with lox? I can't do salmon pinwheels, becasue >> >it's the chopped bits, not the long slices. >> >> Why not mix the chopped lox with cream cheese? >> >> Carol > >Hey!! Pay attention!! Wake up!! <Damsel fixes the Evil Eye on Barb> >Opening paragraph: ". . . I've >already made lox and cream cheese spread for bagels, eggs with lox and >onions, and a lox, cream cheese and chive omelette." 8-0) BUT! They didn't say that they'd used cream cheese to bind the lox so that it could be spread on the tortillas for .... wait. I'll bet they were talking about pinwheels without a bread-like substance involved. Never mind, Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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I like the soup idea. Sounds very unusual; I'll give it a whirl.
The other iudeas sounds pretty redundant...I'm getting sick of the lox/eggs and the lox/.cream cheese combo. |
On 4 Mar 2005 15:05:42 -0800, "Jude" > wrote:
>We've got a huge, Costco-size tub of Nova Lox bits in the fridge. I've >already made lox and cream cheese spread for bagels, eggs with lox and >onions, and a lox, cream cheese and chive omelette. > >What else can I make with lox? I can't do salmon pinwheels, becasue >it's the chopped bits, not the long slices. I was thinking about >playing around with a recipe for a lox quiche. I've found in the past >that lox is a little too moist and salty to use in a creamy smoked >salmon pasta sauce. > You can toss it in freshly cooked pasta without making a sauce. If it is quite salty just use less of it. Rodney Myrvaagnes NYC J36 Gjo/a "Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia |
Jude wrote:
> I like the soup idea. Sounds very unusual; I'll give it a whirl. Baxters sells a canned Creamed Smoked Salmon soup and it's pretty good. I am sure that a home made version would be even better. |
lomi salmon (hawaii):
4 oz of lox 1 tomato 1/2 cucumber 1 bunch of green onions 2 tsp of sesame seed oil. chop lox finely, dice tomato and cucumber into small cubes, and snip green onions with kitchen scissors into small ringlets. toss well with sesame seed oil and chill in fridge. when ready to serve, you can also add a little crush ice. spoon a little for each person as a side. enjoy! dave ______ http://www.indiecookbooks.com nothing but reviews of independent cookbooks from churches, community groups, and self-published authors. |
On 4 Mar 2005 15:05:42 -0800, "Jude" > connected the
dots and wrote: ~We've got a huge, Costco-size tub of Nova Lox bits in the fridge. I've ~already made lox and cream cheese spread for bagels, eggs with lox and ~onions, and a lox, cream cheese and chive omelette. ~ ~What else can I make with lox? I can't do salmon pinwheels, becasue ~it's the chopped bits, not the long slices. OF course you can do pinwheels. Just spread the bits out on the base and roll. maxine in ri |
Used half the lox in today's brunch!
I made a quiche. Recipe something like this: 1 pie crust (i use frozen) 1 small log goat cheese rolled in herbs 1/2 onion, sauteed 4 oz lox bits, minced 2 sandwich-slices (probably 1 1/2 oz total) swiss cheese, shredded 1/2 t salt, 1/2 t pepper 1 t tarragon 3 eggs 1/2 c half and half 1/2 c milk 1. In pie crust, place: sauteed onions, 3/4 of the log of goat cheese, shredded swiss, and lox bits. 2. In a bowl, whisk together eggs, half and half, milk, and seasonings. 3. Pour egg mixture into pie crust. 4. Top with remaining goat cheese. 5. Bake for 45 minutes at 375 degrees in preheated oven. 6. Let stand 5 minutes to set before serving. Served with Cinnamon Nut Rolls: 1. Unroll a package of crescent roll dough. 2. Spread each triangle of dough with butter. Sprinkle with cinnamon-sugar. Cover with finely minced pecans or walnuts. 3. bake according to package directions. And seved with fresh Florida grapefruit halves. Delicios! I'm definitely looking forward to trying that Hawaiian salad recuipe too. that sounds great! =)jude |
maxine in ri wrote:
> On 4 Mar 2005 15:05:42 -0800, "Jude" > connected the > dots and wrote: > > ~We've got a huge, Costco-size tub of Nova Lox bits in the fridge. > I've > ~already made lox and cream cheese spread for bagels, eggs with lox > and > ~onions, and a lox, cream cheese and chive omelette. > ~ > ~What else can I make with lox? I can't do salmon pinwheels, becasue > ~it's the chopped bits, not the long slices. > > OF course you can do pinwheels. Just spread the bits out on the base > and roll. > > maxine in ri Right. I meant the pinwheels wherethe cream cheese is spread directly on slices of smoked salmon, no bread or tortilla. We love those! |
Rodney
Lox and eggs is a great breakfast. Sauté a chopped onion until it is translucent, chop the salmon into small pieces (don't know what sized your Costco sells), add it to the eggs, and put the entire thing into a hot fry pan lubricated with a little butter or olive oil. You can make a frittata (unturned Italian omelet, or an American style omelet ,or you can scramble the entire thing. This very good with a toasted onion bagel - a real one, not Wonder bread with a hole in it. Another use is a salmon and vodka pasta. Make a cream sauce using vodka and cream, or use a non fat version of béchamel if you are fat conscious (see the recipe on The Artisan). Flavor with tarragon - fresh if you have it - and a single minced garlic clove. Set aside. Cook the pasta al dente, add the cream sauce and the salmon, stir vigorously over medium heat, and eat immediately. If you like this and need more details, send ma a note and I will provide a specific recipe. ). this can be made in a number of variations. We first had it near Macerata, Italy at a restaurant in the Villa Quiete. Regards Jerry @ The artisan http://www.theartisan.net |
On Wed, 09 Mar 2005 02:46:50 GMT, "Jerry DeAngelis"
> wrote: >Rodney > >Lox and eggs is a great breakfast. Sauté a chopped onion until it is >translucent, chop the salmon into small pieces (don't know what sized >your Costco sells), add it to the eggs, and put the entire thing into a >hot fry pan lubricated with a little butter or olive oil. You can make >a frittata (unturned Italian omelet, or an American style omelet ,or you >can scramble the entire thing. This very good with a toasted onion >bagel - a real one, not Wonder bread with a hole in it. > >Another use is a salmon and vodka pasta. Make a cream sauce using vodka >and cream, or use a non fat version of béchamel if you are fat conscious >(see the recipe on The Artisan). Flavor with tarragon - fresh if you >have it - and a single minced garlic clove. Set aside. Cook the pasta >al dente, add the cream sauce and the salmon, stir vigorously over >medium heat, and eat immediately. If you like this and need more >details, send ma a note and I will provide a specific recipe. ). this can be made in a number of >variations. We first had it near Macerata, Italy at a restaurant in the >Villa Quiete. > I don't know why this appears to be addressed to me. I was one of many who gave answers. BTW, I don't have a Costco. I make my own lox (gravlax) from wild King Salmon. Rodney Myrvaagnes Opinionated old geezer Brutal dictators are routinely reelected by 90+% margins. Only in a truly advanced democracy can one win an election by a negative 600,000 votes. |
In article om>,
"Jude" > wrote: > We've got a huge, Costco-size tub of Nova Lox bits in the fridge. I've > already made lox and cream cheese spread for bagels, eggs with lox and > onions, and a lox, cream cheese and chive omelette. > > What else can I make with lox? I can't do salmon pinwheels, becasue > it's the chopped bits, not the long slices. I was thinking about > playing around with a recipe for a lox quiche. I've found in the past > that lox is a little too moist and salty to use in a creamy smoked > salmon pasta sauce. > > Ideas? Recipes? Why do you insist on looking for something after you've found it? There is no better way to eat lox than on a bagel with cream cheese or with dark bread in place of the bagel. |
On Fri, 15 Apr 2005 21:32:09 -0400, Stan Horwitz wrote:
> In article om>, > "Jude" > wrote: > > > We've got a huge, Costco-size tub of Nova Lox bits in the fridge. I've > > already made lox and cream cheese spread for bagels, eggs with lox and > > onions, and a lox, cream cheese and chive omelette. > > > > What else can I make with lox? I can't do salmon pinwheels, becasue > > it's the chopped bits, not the long slices. I was thinking about > > playing around with a recipe for a lox quiche. I've found in the past > > that lox is a little too moist and salty to use in a creamy smoked > > salmon pasta sauce. > > > > Ideas? Recipes? > > Why do you insist on looking for something after you've found it? There > is no better way to eat lox than on a bagel with cream cheese or with > dark bread in place of the bagel. Oooh, I will look for that tub! I used to buy the ends & pieces (inexpensive & delicious) when we had a decent deli counter close by. Practice safe eating. Always use condiments. |
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