Well this stuff is so good, I don’t know what you can’t put it on! You WILL want to put it on everything. In fact, the only thing that has stopped me from putting it on everything is that I didn’t want all the things in my meal to taste the same! Everything really can get bolder with Smoulder! It is a wonderful spice blend from South Africa that has smoked peppers, garlic, some salt and pepper. It comes in it’s own grinder so everything comes out fresher.
And here’s the thing, my husband hates smoked things, so at first I was sneaking this stuff on. I mean after all, it’s my duty to be able to tell you the best way to use it, so I had to use it. But he’s loved everything with this! The smokiness is real flavor – real flavor of the peppers, not just smokiness for smokiness sake. And the salt content is light so you can grind away to get more pepper flavor and not worry. You can put it on before you cook or use it as a finishing flavor for more intensity, right before serving, as I did here with the tomatoes.
So let me go through all the things I’ve been putting it on lately:
Any vegetable – grilled eggplant, roasted okra, roasted zucchini, cauliflower, green beans, yellow flat beans, bok choy and Brussels sprouts
Fillet of Sole
And you can go on. Probably even popcorn!
Just go ahead and grind and smile like you’ve worked hard in the kitchen! Enjoy!!
Chelsea Market Baskets, where you can buy Smoulder, has so many interesting products, just like this one. Check out their site and order away!! Remember the holidays are coming and they make the best gift baskets.
Here is a super easy, terrific recipe:
SMOULDERED SHRIMP AND TOMATOES APPETIZER – serves 2
6 – 7 large shrimp
Several grindings of Smoulder
1 plum tomato, sliced into 6 or 7 slices
2 tsp. olive oil
2 tsp. unsalted butter
3 Tbs. dry vermouth
Sea salt – optional
Sorrel sauce – optional
Wash and dry shrimp and season liberally with grindings of Smoulder on one side. Season the sliced tomatoes with grindings of Smoulder as well.
Warm the olive oil in a small skillet. Turn heat to medium high and add the unsalted butter. When the sizzling ceases, add the shrimp and tomatoes, seasoned side down. Cook for 2 minutes. Lightly salt the top side, while the seasoned side is cooking. Turn the shrimp and tomatoes over and add the vermouth. Cook for another 2 minutes. Remove the shrimp, when just no longer pink and divide on two plates. Remove the tomatoes and add to your shrimp. Let the sauce simmer a minutes longer, then pour over the shrimp and tomatoes.
Optional: Top with a little sorrel sauce and serve or garnish with fresh chopped Italian parsley.
We hope you enjoy this amazing product that was in our fall MARY’s secret ingredients box.
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