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Smoke Signals
Tara Fitzpatrick
January 1, 2010
1 Min Read
Tara Fitzpatrick
Smoky seasoning can take the place of actual smoke to add flavor interest to a variety of menu items. Be sure to keep it subtle and you can add that great flavor to the menu even where there's no fire.
• Smoked Spanish paprika (pimenton de la vera) is showing up on menus far and wide. It has plenty of smoky notes from smoke drying over oak. Use it to season fried potatoes or grilled shrimp.
• Cold-smoked herbs like thyme, rosemary and oregano deliver a one-two punch: their own herbal character plus an intriguing smoky background.
• Smoked chiles and chocolate paired together can add delicious smoky BBQ mystique to desserts.
• Tea smoking means a base blend of tea leaves, dry rice and brown sugar that can be personalized with spices like star anise, cinnamon or chiles to fit applications like salmon, chicken or even vegetables. — From Food & Flavor Cast by Gilroy Foods & Flavors
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