{"id":342,"date":"2014-11-09T01:46:11","date_gmt":"2014-11-08T17:46:11","guid":{"rendered":"http:\/\/dal04.webhostcluster.com\/~bonita\/?p=342"},"modified":"2018-03-05T06:28:06","modified_gmt":"2018-03-04T22:28:06","slug":"moonstruck-bay-smoked-salmon","status":"publish","type":"post","link":"https:\/\/www.moonstruckbaydesigns.com\/?p=342","title":{"rendered":"Moonstruck Bay Smoked Salmon"},"content":{"rendered":"<p><strong><a href=\"https:\/\/i0.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-6.jpg\"><img data-attachment-id=\"338\" data-permalink=\"https:\/\/www.moonstruckbaydesigns.com\/?attachment_id=338\" data-orig-file=\"https:\/\/i2.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-6.jpg?fit=1000%2C667&amp;ssl=1\" data-orig-size=\"1000,667\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;14&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 30D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1409573136&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;35&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.002&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Moonstruck Bay Smoked Salmon\" data-image-description=\"\" data-medium-file=\"https:\/\/i2.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-6.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i2.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-6.jpg?fit=1000%2C667&amp;ssl=1\" loading=\"lazy\" class=\"wp-image-338 size-medium alignleft\" src=\"https:\/\/i0.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-6-300x200.jpg?resize=300%2C200\" alt=\"Moonstruck Bay Smoked Salmon\" width=\"300\" height=\"200\" srcset=\"https:\/\/i2.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-6.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i2.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-6.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Moonstruck\u00a0<\/strong><strong>Bay\u00a0<\/strong><strong>Smoked Salmon<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 large (2.75 to 3#) salmon filet (skin off), pin bones removed<\/li>\n<\/ul>\n<p><strong>Rub:<\/strong><\/p>\n<ul>\n<li>3\/4 cup kosher salt (I use Diamond Springs Brand ONLY\u2014different brands will produce different results or differing levels of saltiness)<\/li>\n<li>1\/2 cup natural turbinado cane or \u201craw\u201d sugar<\/li>\n<li>1 cup firmly packed dark brown sugar<\/li>\n<li>1 heaping tablespoon of multi-colored (m\u00e9lange) peppercorns, crushed (yields about 1 tablespoon + 1 teaspoon crushed pepper)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Flavor Haze Drip:<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<ul>\n<li>One 6-pack of flavorful beer (I typically use Negra Modelo or Dos Equus Amber&#8211;but I&#8217;ve also used Newcastle Brown Ale with great success)<\/li>\n<li>4 lemons\u2014quartered\n<p><div id=\"attachment_334\" style=\"width: 210px\" class=\"wp-caption alignright\"><a href=\"https:\/\/i1.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-2.jpg\"><img aria-describedby=\"caption-attachment-334\" data-attachment-id=\"334\" data-permalink=\"https:\/\/www.moonstruckbaydesigns.com\/?attachment_id=334\" data-orig-file=\"https:\/\/i0.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-2.jpg?fit=1000%2C1500&amp;ssl=1\" data-orig-size=\"1000,1500\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;9&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 30D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1409564550&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;28&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.005&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Smoked Salmon 2\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-2.jpg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-2.jpg?fit=682%2C1024&amp;ssl=1\" loading=\"lazy\" class=\"size-medium wp-image-334\" src=\"https:\/\/i1.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-2-200x300.jpg?resize=200%2C300\" alt=\"Flavor Haze Drip\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-2.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-2.jpg?resize=682%2C1024&amp;ssl=1 682w, https:\/\/i0.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-2.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/a><p id=\"caption-attachment-334\" class=\"wp-caption-text\">Flavor Haze Drip<\/p><\/div><\/li>\n<li>4 shallots\u2014halved lengthwise<\/li>\n<li>6 large sprigs of fresh thyme<\/li>\n<li>4\u201d sprig of fresh rosemary<\/li>\n<li>1 T. of whole mixed (m\u00e9lange) peppercorns<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Smoker:<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Cherry and Hickory Hardwood Smoking chips\u2014soaked in water<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Directions\u2014Preparation of Salmon<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>In a bowl, mix together kosher salt, turbinado sugar, dark brown sugar and crushed m\u00e9lange peppercorns.<\/p>\n<p>&nbsp;<\/p>\n<p>Cut salmon filet in half vertically\u2014forming two center cut halves of approximately the same length each. Spread a sheet of wide, heavy-duty aluminum foil long enough to wrap the fish entirely following application of the rub. Top the aluminum foil sheet with an equal length of plastic wrap.<\/p>\n<p>&nbsp;<\/p>\n<p>In the center of the prepared plastic\/foil sheet spread approximately 1\/3 of the rub into a square or rectangular \u201cbed\u201d sufficient in size to ensure the filet has rub seasoning all the way out to all edges. Orient the first half of the salmon filet so that the widest and thickest side is to your left and that there is sufficient rub between the filet and the plastic\/foil to cover it to all edges.<\/p>\n<p>&nbsp;<\/p>\n<p>Spread another 1\/3 of the rub on the top of the filet half\u2014again, ensuring the flesh is evenly covered all the way out to the edges. Take the second filet and place it with the thinnest\/narrow end of the filet to your left and the thicker\/wider end to your right \u2014effectively \u201csquaring up\u201d the two halves into a single bundle that is roughly the same thickness throughout once assembled.<\/p>\n<p>&nbsp;<\/p>\n<p>Spread the remaining 1\/3 of rub on the top of the final half and scoop any rub on the edges of the filets onto the sides so that all the flesh is well covered. Take both ends of plastic and fold over the filets until covered. Then bring both ends of the foil together over the top crimping edges together on top and then on each side\u2014forming and folding the foil against the fish until tightly crimped and covered.<\/p>\n<p>&nbsp;<\/p>\n<p>Place wrapped fish into a 9 X 12 glass baking dish (as the fish cures liquids will leak out and you will need the space\/sides to contain the resulting runoff) and weigh down with two foil wrapped bricks ( or cast iron skillet, etc.). Place in the refrigerator for a minimum of 12 hours. After 12 hours, flip the package of fish and refrigerate for another 12-hour minimum.<\/p>\n<p>&nbsp;<\/p>\n<p>After the 24 hours, unwrap the fish and rinse off the remaining rub\/cure with cold water. Pat both halves of the salmon with paper towels until dry. Place the two filet halves on a parchment paper lined baking tray in a cool, dry place\u2014but not in a refrigerator\u2014until \u00a0until the surface of the filets has a dry matte-like finish. Place filets in a cool, dry place (your refrigerator is <em>not<\/em> an option\u2014you will dehydrate the filets) until the surface of the fish has formed a pellicle (a dry, matte thin film surface) somewhere between 2 to 3 hours depending on your home\u2019s humidity.<\/p>\n<p>&nbsp;<\/p>\n<p>Time saving tip: I almost always speed up the process by using a fan on low for a total of 2 hours\u2014flipping the filets and changing the parchment paper out after the first hour to ensure both sides have dried sufficiently.<\/p>\n<p>&nbsp;<\/p>\n<p>While those filets are drying out\u2014it\u2019s time to get your smoker ready.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Directions\u2014Smoker Preparation<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>It\u2019s a good idea to begin the soaking of your cherry and hickory chips (two good size handfuls of each) in water before beginning preparation of the smoker and haze drip to ensure the chips are fully saturated with water (so they smoke and not burn) when you begin smoking your salmon.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-1.jpg\"><img data-attachment-id=\"333\" data-permalink=\"https:\/\/www.moonstruckbaydesigns.com\/?attachment_id=333\" data-orig-file=\"https:\/\/i2.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-1.jpg?fit=1000%2C1500&amp;ssl=1\" data-orig-size=\"1000,1500\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;10&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 30D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1409569623&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;28&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.004&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Old Reliable\" data-image-description=\"\" data-medium-file=\"https:\/\/i2.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-1.jpg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i2.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-1.jpg?fit=682%2C1024&amp;ssl=1\" loading=\"lazy\" class=\"alignright size-medium wp-image-333\" src=\"https:\/\/i2.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-1-200x300.jpg?resize=200%2C300\" alt=\"Old Reliable\" width=\"200\" height=\"300\" srcset=\"https:\/\/i2.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-1.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i2.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-1.jpg?resize=682%2C1024&amp;ssl=1 682w, https:\/\/i2.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-1.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/a>I use a truly ancient electric smoker that I have had at least 20 years that I just can\u2019t bring myself to replace\u2014too many great meals and too many awesome memories of times spent with friends and family to let it go. The smoker type is, of course, up to you. Whatever type you use, wrap one of the racks inside with aluminum foil\u2014poking small holes throughout and then liberally spray with non-stick cooking spray.<\/p>\n<p>&nbsp;<\/p>\n<p>Pour the beer into a large metal mixing bowl and add the remaining ingredients for the flavor haze drip. Place the bowl on the shelf just below the aluminum foil covered shelf. The haze ingredients add tremendous flavor to the finished product and catch any oily drips that might cause flare-ups as well.<\/p>\n<p>&nbsp;<\/p>\n<p>Plug it in; fire it up\u2014whatever your manufacturer tells you to do to maintain a constant internal temperature\u2014150 to 160 degrees\u2014throughout the process. I have a small door that I can open to add more wood chips or reduce smoke intensity or temperature\u2014again follow manufacturer\u2019s directions for your type of smoker to control temperature and smoke until the thickest part of the filet registers 150 degrees. It\u2019s important to note that one of the filets is always thinner than the other and, consequently, will reach 150 degrees earlier. (1 hour to 1 hour 20 minutes).<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/i1.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-5.jpg\"><img data-attachment-id=\"337\" data-permalink=\"https:\/\/www.moonstruckbaydesigns.com\/?attachment_id=337\" data-orig-file=\"https:\/\/i1.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-5.jpg?fit=1000%2C667&amp;ssl=1\" data-orig-size=\"1000,667\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;14&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 30D&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1409572438&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;28&quot;,&quot;iso&quot;:&quot;400&quot;,&quot;shutter_speed&quot;:&quot;0.002&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"Done and Yum!\" data-image-description=\"\" data-medium-file=\"https:\/\/i1.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-5.jpg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i1.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-5.jpg?fit=1000%2C667&amp;ssl=1\" loading=\"lazy\" class=\"size-medium wp-image-337 alignleft\" src=\"https:\/\/i0.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-5-300x200.jpg?resize=300%2C200\" alt=\"Done and Yum!\" width=\"300\" height=\"200\" srcset=\"https:\/\/i1.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-5.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i1.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/10\/Smoked-Salmon-5.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/a>Serve hot immediately, cool to room temperature, or wrap tightly and refrigerate for up to 3 days or freeze for up to 3 weeks.<\/p>\n<p>&nbsp;<\/p>\n<p>\u201cMoonstruck Bay Smoked Salmon\u201d is the basis for two of my favorite entertaining starters&#8211;&#8220;Seaside Smoked Salmon Cheese Ball\u201d and for my savory \u201cMoonstruck on the Bay Smoked Salmon Cheesecake.\u201d<\/p>\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-print\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-print sd-button share-icon\" href=\"https:\/\/www.moonstruckbaydesigns.com\/?p=342\" target=\"_blank\" title=\"Click to print\"><span>Print<\/span><\/a><\/li><li><a href=\"#\" class=\"sharing-anchor sd-button share-more\"><span>More<\/span><\/a><\/li><li class=\"share-end\"><\/li><\/ul><div class=\"sharing-hidden\"><div class=\"inner\" style=\"display: none;\"><ul><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-342\" class=\"share-facebook sd-button share-icon\" href=\"https:\/\/www.moonstruckbaydesigns.com\/?p=342&amp;share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\"><span>Facebook<\/span><\/a><\/li><li class=\"share-pinterest\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-pinterest-342\" class=\"share-pinterest sd-button share-icon\" href=\"https:\/\/www.moonstruckbaydesigns.com\/?p=342&amp;share=pinterest\" target=\"_blank\" title=\"Click to share on Pinterest\"><span>Pinterest<\/span><\/a><\/li><li class=\"share-end\"><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"https:\/\/www.moonstruckbaydesigns.com\/?p=342&amp;share=email\" target=\"_blank\" title=\"Click to email this to a friend\"><span>Email<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-342\" class=\"share-twitter sd-button share-icon\" href=\"https:\/\/www.moonstruckbaydesigns.com\/?p=342&amp;share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\"><span>Twitter<\/span><\/a><\/li><li class=\"share-end\"><\/li><li class=\"share-end\"><\/li><\/ul><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Moonstruck\u00a0Bay\u00a0Smoked Salmon &nbsp; Ingredients 1 large (2.75 to 3#) salmon filet (skin off), pin bones removed Rub: 3\/4 cup kosher salt (I use Diamond Springs Brand ONLY\u2014different brands will produce different results or differing levels of saltiness) 1\/2 cup natural turbinado cane or \u201craw\u201d sugar 1 cup [&hellip;]<\/p>\n<div class=\"sharedaddy sd-sharing-enabled\"><div class=\"robots-nocontent sd-block sd-social sd-social-icon-text sd-sharing\"><h3 class=\"sd-title\">Share this:<\/h3><div class=\"sd-content\"><ul><li class=\"share-print\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-print sd-button share-icon\" href=\"https:\/\/www.moonstruckbaydesigns.com\/?p=342\" target=\"_blank\" title=\"Click to print\"><span>Print<\/span><\/a><\/li><li><a href=\"#\" class=\"sharing-anchor sd-button share-more\"><span>More<\/span><\/a><\/li><li class=\"share-end\"><\/li><\/ul><div class=\"sharing-hidden\"><div class=\"inner\" style=\"display: none;\"><ul><li class=\"share-facebook\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-facebook-342\" class=\"share-facebook sd-button share-icon\" href=\"https:\/\/www.moonstruckbaydesigns.com\/?p=342&amp;share=facebook\" target=\"_blank\" title=\"Click to share on Facebook\"><span>Facebook<\/span><\/a><\/li><li class=\"share-pinterest\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-pinterest-342\" class=\"share-pinterest sd-button share-icon\" href=\"https:\/\/www.moonstruckbaydesigns.com\/?p=342&amp;share=pinterest\" target=\"_blank\" title=\"Click to share on Pinterest\"><span>Pinterest<\/span><\/a><\/li><li class=\"share-end\"><\/li><li class=\"share-email\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"\" class=\"share-email sd-button share-icon\" href=\"https:\/\/www.moonstruckbaydesigns.com\/?p=342&amp;share=email\" target=\"_blank\" title=\"Click to email this to a friend\"><span>Email<\/span><\/a><\/li><li class=\"share-twitter\"><a rel=\"nofollow noopener noreferrer\" data-shared=\"sharing-twitter-342\" class=\"share-twitter sd-button share-icon\" href=\"https:\/\/www.moonstruckbaydesigns.com\/?p=342&amp;share=twitter\" target=\"_blank\" title=\"Click to share on Twitter\"><span>Twitter<\/span><\/a><\/li><li class=\"share-end\"><\/li><li class=\"share-end\"><\/li><\/ul><\/div><\/div><\/div><\/div><\/div>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[22],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5jTD7-5w","jetpack-related-posts":[{"id":361,"url":"https:\/\/www.moonstruckbaydesigns.com\/?p=361","url_meta":{"origin":342,"position":0},"title":"Moonstruck on the Bay Smoked Salmon Cheesecake","date":"November 17, 2014","format":false,"excerpt":"Moonstruck on the Bay Smoked Salmon Cheesecake \u00a0 Russ and I have travelled extensively professionally and often for extended periods (making us less inclined to travel for pleasure these days) and while I almost never want to eat at the hotel for dinner (too many great restaurants out there)\u2014I\u2019m a\u2026","rel":"","context":"In &quot;Seafood&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2014\/11\/Moonstruck-on-the-Bay-Smoked-Salmon-Cheesecake.jpg?fit=1000%2C667&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":637,"url":"https:\/\/www.moonstruckbaydesigns.com\/?p=637","url_meta":{"origin":342,"position":1},"title":"Moonstruck's Mignonette","date":"April 17, 2016","format":false,"excerpt":"Moonstruck's Mignonette My recipe for mignonette (a classic French condiment consisting of a combination of vinegar, shallots and black pepper) is based on one that I found as a subscriber to the now defunct \"Gourmet\" magazine in 2005 and then fine tuned to reflect our tastes and it's interaction with\u2026","rel":"","context":"In &quot;Blog&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2016\/04\/1934746_1204887652854588_2111486220241300373_n-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":413,"url":"https:\/\/www.moonstruckbaydesigns.com\/?p=413","url_meta":{"origin":342,"position":2},"title":"#4 of 10 Ways to Rock Store Bought Rotisserie Chicken; Poolside Pulled Chicken Sliders","date":"January 13, 2015","format":false,"excerpt":"This sandwich hooks up three of my very own and very \"secret\" recipe favorites--\"Poolside Pulled Chicken,\" \"Moonstruck's Coleslaw 'Remix'\" and the stove top version of my \"Bayside Bayou Onion Jam!\" Using a store bought rotisserie chicken for the pulled chicken requires less than 30 minutes top-to-bottom--(including pickin'), the coleslaw \"remix\"\u2026","rel":"","context":"In &quot;100 Ways to Rock a Rotisserie Chicken&quot;","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/www.moonstruckbaydesigns.com\/wp-content\/uploads\/2015\/01\/Pulled-Chicken-Sliders.jpg?fit=800%2C533&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":594,"url":"https:\/\/www.moonstruckbaydesigns.com\/?p=594","url_meta":{"origin":342,"position":3},"title":"Sultry Sausage and Spicy Tomato Cheesecake","date":"April 3, 2016","format":false,"excerpt":"If you own a home near the water--and that includes a pool!--you undoubtedly have a steady stream of visitors that drop by (often) to share that lifestyle with you! What starts as morning coffee on the deck very frequently ends up with an all day or all weekend get-together of\u2026","rel":"","context":"In &quot;Savory Cheesecakes&quot;","img":{"alt_text":"","src":"https:\/\/i2.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2016\/03\/IMG_6751-300x210.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":728,"url":"https:\/\/www.moonstruckbaydesigns.com\/?p=728","url_meta":{"origin":342,"position":4},"title":"Eastern Shore Savory Seafood Cheesecake","date":"February 5, 2017","format":false,"excerpt":"Eastern Shore Seafood Cheesecake Waterside living\u2014be it poolside, bayside, lakeside or a picnic at the river or on the bank of a stream\u2014is best when shared with friends and family. As we all know, food plays a key role in any waterside gathering and the simpler the better to ensure\u2026","rel":"","context":"Similar post","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2014\/11\/Moonstruck-on-the-Bay-Smoked-Salmon-Cheesecake-300x200.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":873,"url":"https:\/\/www.moonstruckbaydesigns.com\/?p=873","url_meta":{"origin":342,"position":5},"title":"Moonstruck Bay's Rustic Country Quiche with a Hash Brown Crust","date":"January 22, 2019","format":false,"excerpt":"Hello loves! It's been awhile I know...but I've had so many inquiries on the recipe for this quiche after I posted a picture on my Facebook page, Moonstruck Bay; Instagram--moonstruckbuni and Twitter--@MoonstruckBuni that I just had to take the time to sit down and get it to all of you!\u2026","rel":"","context":"In &quot;Blog&quot;","img":{"alt_text":"","src":"https:\/\/i1.wp.com\/dal04.webhostcluster.com\/~bonita\/wp-content\/uploads\/2019\/01\/IMG_8965-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/www.moonstruckbaydesigns.com\/index.php?rest_route=\/wp\/v2\/posts\/342"}],"collection":[{"href":"https:\/\/www.moonstruckbaydesigns.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moonstruckbaydesigns.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moonstruckbaydesigns.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moonstruckbaydesigns.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=342"}],"version-history":[{"count":8,"href":"https:\/\/www.moonstruckbaydesigns.com\/index.php?rest_route=\/wp\/v2\/posts\/342\/revisions"}],"predecessor-version":[{"id":813,"href":"https:\/\/www.moonstruckbaydesigns.com\/index.php?rest_route=\/wp\/v2\/posts\/342\/revisions\/813"}],"wp:attachment":[{"href":"https:\/\/www.moonstruckbaydesigns.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moonstruckbaydesigns.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moonstruckbaydesigns.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}