Let's Talk BBQ
Recipes => Recipes => Appetizers => Topic started by: Smokin Don on January 20, 2013, 05:06:01 PM
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I don't usually like to push any of my recipes; I just put them out there to share. But these Smoked Cajun crackers I urge you to try. Everyone who has ate them or made them love them, even my 91 year old Mother. I got the recipe from my Texan sister and they were not smoked. One day I thought I wonder how they would taste smoked and they are habitual.
A batch doesn't last long around here.
Cajun and Korean Crackers on the smoker.
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%20Photos%202012/_B217694.jpg)
Korean on the top and Cajun on the bottom
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%20Photos%202012/_B217695.jpg)
Recipe:
Smoked Cajun crackers Oct 2012
2 sleeves saltine crackers
1 cup olive oil, EV or light
1 pkg. Hidden Valley Ranch dressing mix
2 TBS crushed red pepper
Above is the recipe from my Texan sister. I use ¾ cup light olive oil, ½ pkg. dressing mix, and 1 heaping TBS red pepper. This suites my taste buds. Stir olive oil, dressing mix, & red pepper well. Empty crackers into a sealable container, like tupper ware. I try to pour them out standing up. Drizzle the olive oil mix over crackers. Put lid on & gently shake & rotate to get crackers coated. Do this several times and let set over night for crackers to soak up all the olive oil, rotate before going to bed and when you get up. Surprisingly after soaking up the olive oil they are still crispy.
Serve as a snack or with your favorite appetizer, like jalapeño poppers, ABT’s, or smoked meats also great with or in soups.
Note: don't use fat free crackers, they don't soak up the olive oil like they should
Take these one step further & smoke. Simply delicious & the crackers take on a good smoke flavor. I did mine at 170 to 180 for 1 1/2 hours.
It's best if you can stack them standing up in a wire basket. And I drizzle a little more olive oil over top.
My latest recipe is
3 sleeves of saltine crackers
1 cup of ELOO extra light olive oil
1/2 package Hidden Valley ranch dressing mix
1 heaping tsp. crushed red pepper
1 tsp. garlic powder (optional)
1 tsp. Cajun seasoning (optional)
I have made these both ways with or without the optional ingredients.
You could experiment with different seasonings but for heat the crushed red peppers seem to stick better and more even than ground seasonings. I think you always need the ranch dressing mix.
My latest is Smoked Korean crackers
Smoked Cajun crackers have been a favorite snack food of our family and a lot of friends. The latest seasoning I have played with is using Korean chili flakes or Korean red pepper flakes. I call these Smoked Korean crackers.
3 sleeves saltine crackers, I prefer Nabisco original
1 cup of ELOO or EVOO, I prefer the extra light olive oil
½ package Hidden Valley ranch dressing mix
A heaping Tbs. Korean chili flakes
The Korean chili flakes give the crackers a more complex flavor than the crushed red pepper flakes. The first bite comes across as very mild but then you get a pleasant heat in your mouth after. You have to use authentic Korean chili flakes, used for making Kimchee. You should be able to find these in an Asian market, but are hard to find on the internet. I got mine from Amazon
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HOT DARN
I gotta try these.
TY for posting.
(http://i868.photobucket.com/albums/ab242/nepas1/icons/drool.gif)
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Sounds really good.
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HOT DAMN
I gotta try these.
TY for posting.
(http://i868.photobucket.com/albums/ab242/nepas1/icons/drool.gif)
You really know how to make a guy feel bad 63 there in GA! Just 26 here in Ohio 4 deg. tomorrow night!! Don
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Those really look good. SD is on a roll!
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My mother in law makes crackers with the same ingredients. She uses Pompeian olive oil. They are delicious.
I like the smoke twist you did.
Edit: just asked the wife. She also uses a bit of finely chipped dill weed.
Sent from my iPhone 5 using Tapatalk
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WOOT!!! I am so doing this!
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Those look excellent, Thanks for sharing the recipe!!!
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everytime i see these i swear i am going to make them. this weekend I will.
they look teriffic.
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Mar 10 2013
My wife said she was hungry for some more of my smoked crackers. I did these just now and used some different seasoning. 1 cup of ELOO, 2 TBS of ranch dressing mix, 1 teaspoon of red pepper flakes, 1 teaspoon on Korean red pepper flakes and a teaspoon of Penzey's sandwich seasoning. Below is one of my favorite ways to eat them topped with some cheese and nuked 15 to 20 seconds, just enough to melt the cheese. I used some of my smoked Gouda. These don't keep well if left set the crackers will get soggy from the oil in the cheese, best served right out of the microwave. This was a light lunch snack for me and now I have to get busy doing some painting, I would rather be outside, a nice 60 deg today! Smokin Don
On the smoker
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3108438_zpsa81837c3.jpg)
Crackers
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3108439_zpsddf8cd9b.jpg)
My snack
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_3108440_zpsd1e81aa6.jpg)
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Don glad you posted on this. I just bookmarked it ;)
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Don glad you posted on this. I just bookmarked it ;)
Me too! TY!
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Yummmm!
Sent from my iPhone 5 using Tapatalk
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What flavor wood do you find best? Dee
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What flavor wood do you find best? Dee
Dee all I have used is oak, I am kinda locked in to buying Traeger oak, about all that's available in this area. Don
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Those are some great looking crackers, especially the Cajun ones. ;)
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WOOT!!! I am so doing this!
Me too,with cold weather coming on its smoker season.
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Me too !