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Christopher Styler is the author of Primi Piatti, and his articles have appeared in Family Circle, Redbook, Woman's Day, and New York magazine.

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Get that great taste of wood-smoked food using the top of your kitchen stove.

Contains everything you need to know about smoking foods at home, using a stovetop smoker.

Chris serves up 36 master recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There's Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler's tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself. Smokin' -- it's well, smokin'.

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Smokin'

Morrow Cookbooks

Baked Macaroni and Cheese with Smoked Chicken

Makes 4 Servings

I chose the cheeses listed here to give the casserolea mild, mellow flavor that won't overpower thesmoked chicken. If youlike, switch to a sharperCheddar or replace theJarlsberg altogether withCheddar.

3 cups elbow pasta

FOR THE BREADCRUMB TOPPING (or use plain breadcrumbs)

¼ cup breadcrumbs
¼ cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups milk, at room temperature
Large pinch grated nutmeg
Kosher salt
Freshly ground black pepper
1 ½ cups coarsely shredded Jarlsberg cheese
1 ½ cups coarsely shredded mild to medium Cheddar
1 ½ cups shredded smoked chicken
1 cup frozen peas, defrosted
3 tablespoons chopped fresh flat-leaf parsley, optional

1. Bring a large saucepan of salted water to a boil. Stir inthe pasta and cook, stirring often until the pasta is al dente,about 8 minutes. (It should be very firm to the bite; it willcook more in the oven.)


2. While the pasta is cooking, preheat the oven to 375°F.Stir the breadcrumbs, grated Parmesan, and 2 tablespoonsmelted butter together in a small bowl. Set the topping aside.


3. Drain the pasta in a colander and run it under coldwater, bouncing it around gently, until it is cool to the touch.Let it drain in the sink while you put the rest of the recipetogether.


4. Dry out the pasta cooking pot, set it over mediumheat, and add 4 tablespoons butter. When it is bubbling,whisk in the flour. Continue cooking, whisking constantly, 3 minutes. Pour in the milk slowly, whisking constantly. Bringto a boil, then adjust the heat so the sauce is simmering. Addthe nutmeg and salt and pepper to taste. Cook 5 minutes,whisking often. Pay close attention to the sides and bottom ofthe pot, where the sauce will stick and burn if you let it.


5. Remove the sauce from the heat and stir in the shreddedcheese until it is melted into the sauce. Fold in thechicken, peas, and parsley, if using. Stir in the pasta untilcompletely coated with sauce and the chicken and peas areevenly distributed throughout. Pour or ladle the pasta into an11-inch oval baking dish, or any other 6-cup baking dish thatis about 1 ½ inches deep. (You can prepare the macaroni andcheese to this point up to one day in advance and store it coveredwith plastic wrap in the refrigerator. Let stand at roomtemperature one hour before baking.) Cover the top of themacaroni and cheese with an even layer of the breadcrumbtopping. Bake until the sauce is bubbling and the top is goldenbrown, 45 to 50 minutes. Let stand 5 minutes before serving.

Tea-Smoked Shrimp and Asparagus Stir-Fry

Makes 4 Servings

1 pound medium (about 25 to the pound) smoked shrimp
3 tablespoons loose green tea
1 pound asparagus with stalksslightly thicker than apencil (about 20 stalks)
One 8-ounce stalk broccoli
¼ cup homemade or cannedreduced-sodium chickenbroth, or water
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons peanut orvegetable oil
2 scallions, trimmed andminced
3 quarter size slices peeledfresh ginger, minced
3 garlic cloves, minced
8 medium (about 3-inch)shiitake mushroom caps,sliced ¼ inch

1. Smoke the shrimp according to the directions on page140, using the green tea in place of the wood chips. Coolthem to room temperature. This may be done up to 1 hour inadvance.


2. Prepare the remaining stir-fry ingredients: hold eachstalk of asparagus with one hand about halfway down the stalkfrom the tip and the other by the stalk end. Bend the stalk awayfrom you till it snaps. This is the easiest way to remove thetougher part of the stalk. Discard the tough ends and peel thestalks with a vegetable peeler up to about an inch below the tip.Cut off the tips then cut the stalks into 1-inch lengths on thediagonal. Cut the florets from the broccoli and chop themcoarsely. Peel the stems and cut into ¼-inch dice. Stir thebroth, soy sauce, and oyster sauce together in a small bowl.


3. Heat the oil in a seasoned wok or large, heavy nonstickskillet over medium-high heat until the oil is shimmering.Add the scallions, ginger, and garlic and stir until you can smell the garlic, about 30 seconds. Scatter the asparagus andbroccoli into the wok and immediately start tossing to distributethe seasonings and cook the asparagus evenly. Cook untilthe vegetables turn bright green, about 1 minute. Add the shiitakesand cook, stirring constantly, until the mushrooms arewilted and the vegetables are crisp-tender, about 4 minutes.


4. When the vegetables are crisp-tender, add the shrimpand pour in the broth mixture. Continue stirring until thesauce is thickened enough to lightly coat the vegetables andthe shrimp are heated through. Scoop the contents of the wokonto a platter and serve immediately.

Excerpted from Smokin'by Styler, Christopher Excerpted by permission.
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