|Source: Lebin Yuriy, http://bit.ly/MiKg7d|
...or rather it doesn't, but you still want it in your food.
Here's my dilemma: I love smoky flavors, and there is no comparison to the depth of smoky flavor achieved from a long, slow roast on a barbecue grill. It does wonders for meat, fish and vegetables.
But living in a city apartment means I don't own a grill (not counting the one at my mother's beach house, but that's 3,000 miles away) and, lacking sophisticated kitchen venting, options for smoking food in my kitchen are also beyond my reach.
That said, there are other ways of getting the smoke into your food without the actual smoke filling the room. This week's food and cocktail recipes will all feature smoke in some form, delivered via various means, including smoked ingredients, smoke flavor and a Mexican spirit that has gained popularity recently for its intense smoke flavor. All are provided without the sting of smoke in your eyes or your lungs. It's not a barbecue, but it's not bad.