SMOKE

Classic Spanish Basque-style blend celebrates the smoked paprika of the region and complements seafood and vegetables as well as meats. Blended from Spanish smoked paprika, sun-dried tomato, smoked sea salt, onion, smoked hot paprika, coriander, oregano, fennel, and celery seed. Bold and smoky, a highly flavorful choice for seafood, grains and pasta, roasted potatoes, even grilled meats.

Rub on meats before grilling or roasting.

Toss potato cubes with olive oil, a pinch of salt, and SMOKE. Arrange on a baking sheet or cast iron skillet and bake at 400 degrees F for 35-45 minutes, flipping at least once. Sprinkle with lemon juice and parsley as soon as they come out of the oven. You may never bake potatoes any other way again. Dip into a mayonnaise-garlic-SMOKE sauce (aioli) and take it to the next level.

Season sautéed vegetables, mirapoix, and sofritoes for soups and stews.

Sauté with rice, pasta, or other grains for paella, risotto, and fideua.

Toast or roast nuts with a little butter and a generous sprinkle of SMOKE®; makes a fast, easy, and delicious appetizer or salad topper. Add other crunchy items like cereal, crackers, and pretzels for a smoky take on the famous snack mix.

Delicious on popcorn.
 

Seafood Fideua
~Serves 4~

2 Tbsp olive oil
1/2 lb angel hair pasta, broken into short pieces
3-4 shallots, sliced thinly
8 oz mushrooms, sliced
1 large tomato, diced
1 Tbsp SMOKE ®
2 cups seafood or chicken stock
8-12 oz firm white fish, like cod, cut in large chunks
8-12 oz mussels, optional
1 cup fresh or frozen peas
To serve:
1/2 lemon
1 cup mayonnaise
2 cloves garlic, smashed and finely minced
1 Tbsp extra virgin olive oil
½ tsp SMOKE ®
Fresh cilantro or parsley, roughly chopped

1. Heat olive oil in a large flat-bottomed pan, stir in pasta & shallots, cooking until toasted. Add SMOKE, tomatoes & mushrooms, and cook 2-3 minutes.
2. Add stock and bring to boil. Lower heat and nestle in fish pieces. Cook until liquid is mostly reduced, then arrange mussels around pan, lightly pressing into liquid, and sprinkle with peas. Cover & steam until mussels have opened.
3. Make allioli by stirring together mayo, olive oil, garlic, and SMOKE. Serve with squeezed lemon, dollops of allioli and sprinkled fresh herbs.

CHICKEN BASQUAISE
~serves 4-6, generously~

INGREDIENTS:
1 Tbsp olive oil
1 whole chicken, cut into 8-10 pieces (about 3 1/2 - 4 lbs)
Salt & pepper, to taste
Pipérade (make ahead)
Heat oil in a large skillet and season chicken generously with salt and pepper. Brown well on both sides (may need to do in batches.) Remove to a plate and set aside. Spoon out all but a couple tablespoons of fat.
Spoon pipérade in the bottom of the pot, top with chicken, cover and simmer over low heat, stirring occasionally, 45 minutes to an hour, until chicken is done.

PIPÉRADE
6 medium roma tomatoes, peeled, seeded, chopped
1 Tbsp plus 2 tsp olive oil
4 oz prosciutto, chopped
2 medium onions, sliced thin
2 medium garlic cloves, minced
2 tsp JARDIN
2 medium red and 2 medium green bell peppers, sliced into 1/4-inch strips
2 tsp SMOKE

Heat 1 Tbsp oil in large pan over medium heat and cook prosciutto until crispy. Remove and set aside.
Add 2 tsp oil, and cook onion until soft but not brown. Add garlic, peppers, and JARDIN® and cook until peppers are soft, about 10 minutes. Stir in tomatoes, SMOKE® and prosciutto and cook until tomatoes are soft and juices have thickened, another 10 minutes.
Use piperade for Chicken Basquaise or save and use as a condiment on everything from grilled meats to eggs to cheese toast.