Smoulder on fresh tomatoes with a drizzle of olive oil
On uncooked salmon – so you can see how much I put on.
Smoulder seasoning.
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.
The finished roasted salmon – use the cooking method in this link.
So let me go through all the things I’ve been putting it on lately:
Tomatoes
Any vegetable – grilled eggplant, roasted okra, roasted zucchini, cauliflower, green beans, yellow flat beans, bok choy and Brussels sprouts
Tilapia
Fillet of Sole
Salmon
Turkey Burgers
Pork chops
Chicken
Even eggs
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.
Smoulder on shrimp and tomatoes topped with sorrel sauce
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.
Chelsea Market Baskets Oatie Bites Fruit Crisp
Gran Luchito & Buttermilk Marinated Roast Chicken
MARY’s secret ingredients winter box
Veal Milanese – or Pork
Quick & Easy Asparagus Risotto with Delta Blues Rice Grits
This seasoning sounds amazing and it’s great it’s versatile and can be suited to a number of dishes. I love the look of your yellow tomatoes – gorgeous. I wonder if we can buy Smoulder in Oz – I’ll look it up xx
Hotly Spiced recently posted…Asparagus and Potato Tart
Hi Charlie Louie! I hope you could find Smoulder in Oz!
Every time I come here I learn a new trick or learn about a new product. Definitely LOVE 🙂
Maureen | Orgasmic Chef recently posted…In My Kitchen, October 2014
Thanks Maureen!!
Those heirloom tomatoes are so lovely. And both salmon steak and shrimp are so tender and succulent!
Angie@Angie’s Recipes recently posted…Vegan Freekeh Peanut Butter Banana Bread
Thanks Angie!!
I tend to be like your husband, but if he endorses it, I bet I’d love it, too! Boy do all your dishes look terrific!
Liz recently posted…Scallops and Double Carrots #FrenchFridayswithDorie #SkinnyTip
Yes Liz – Steve loved all of these dishes, so I’m sure you would too!
Your heirloom tomatoes look fantastic! An appetiser that would leave people wanting more for sure 😀
Cheers
Choc Chip Uru
Choc Chip Uru recently posted…Sake Restaurant & Bar, Brisbane
Thank you!!
Oh loving the sound of this spice and the appetizer looks delicious, adore shrimp.
Evelyne@cheapethniceatz recently posted…Egyptian Lentil Soup
Thanks Evelyne!! It was so good!!!
Very interesting! Love your shrimp and tomato idea – it would make a fabulous first course!
mimi recently posted…Pumpkin Polenta
Yes Mimi – it was great!!
Mary what a lovely recipe, I would love it over rice or with some pasta as a meal. I want to thank you for your email, it was so sweet and for the link to the Lamb stew. I tried to reply and the email was returned as undeliverable. Thank you so much.
Hmmmm – I don’t know why that happened with my email! I will look into it. Yes – this over rice as a meal would be great – or even with a great baguette to sop up the wonderful sauce. I hope you’re feeling better. Time will ultimately heal.
I like the combination of the shrimp and tomatoes. Looks like a delicious meal.
Jovina Coughlin recently posted…Make A Fall Milanese Inspired Dinner
Thanks Jovina!!
A seasoning that can be used so widely is a great thing to have in the cupboard. Thanks for the heads-up, Mary, on both the seasoning and Chelsea Market Baskets.
ChgoJohn recently posted…It’s Columbus Day!
Great John – hope you can get your hands on some. I know you would really like it!!
I am just loving this smokey paprika, Mary Frances! I’m putting it on everything! It adds a wonderful flavor! 🙂
So happy to hear, Chris!! Yes you can put it on everything!!