The Element of Smoke

Baked jalapenos just went in the oven.  These are charred jalapenos which are then seeded, stuffed with cream cheese and wrapped in bacon.  I am a lucky man, for all I must do is eat these decadent bites.  In fact, they inspired a dish we did a few months ago with warmed oysters.  The waft of sizzling baking bacon and roasting jalapenos triggered something in my mind, something close to smoking.  As the food world knows, Wylie at wd-50 has rightfully autographed smoked mashed potatoes.  We plan to smoke, the sky is falling staple, potato flakes and use them in a varriety of manners as crusts.   Smoked rice and grits work well, though the rough uniformity of potato flakes is something special.  Similarly, I plan to smoke chicken, duck and pork skins for crisps, chips, and just good flavored additions to dishes.  I am looking forward to seared scallop with smoked potato flake, mozzarella gnocchi and celery leaves.