64 roasted paste smoked Recipes

olive oil, chopped red onion, agave nectar (we used honey) or 3 tbsp honey (we used honey), red bell peppers , roasted (we prefer fresh-roasted) or 1 (12 -13 oz) jar roasted red peppers, drained (we prefer fresh-roasted), chicken stock, heavy cream, tomato paste, milk, mccormick gourmet collection sicilian sea salt, polenta, butter, shredded manchego cheese, fresh corn kernels or 1 cup thawed frozen corn kernels, chopped fresh-roasted poblano chiles or 1 tbsp chopped drained pickled jalapeno pepper, shrimp, peeled and deveined (21 to 25 count ), olive oil, divided, mccormick gourmet collection paprika, smoked, mccormick gourmet collection sicilian sea salt, mccormick gourmet collection black pepper , coarse grind, green onions, thinly sliced

olive oil, onion, diced, red pepper, diced, button mushrooms, sliced, tomato paste, dry sherry, salt, brown sugar, chili pepper flakes, garlic powder, smoked paprika, thyme, oregano, parsley, dried basil leaves, crushed tomatoes, heads roasted garlic , be sure white throughout with no green in center before roasting, cloves removed from skins, fresh basil leaves, chopped

red bell peppers, chicken stock, white onion, chopped, garlic cloves, chopped, heavy cream, tomato paste, cornstarch , diluted in a bit of wated to thinken the soup, corn, drained, smoked paprika, cilantro, chopped, salt and pepper

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

fresh corn (cut from 3 large corn cobs, or you can substitute with tinned sweet corn kernels), red onion, chopped, eggs, handful of chopped coriander leaves, plain flour, baking powder, sea salt, fresh ground black pepper, vegetable oil (for frying ), smoked back bacon, baby spinach leaves, roasted tomato (see below ), avocado salsa (see below ), tomatoes, halved (preferably roma ), generous drizzle extra-virgin olive oil, dried herbs (optional), sea salt, fresh ground black pepper, ripe avocados , stones removed and diced, handful of chopped coriander leaves, lemon juice or 2 tbsp lime juice, chopped spring onions, tomato, quartered seeded and finely sliced, chili paste (optional), sea salt

low-fat milk, water, chicken soup base (paste), smoked salt, grits, uncooked, andouille sausage , cut into 1/4-inch slices, vegetable oil, diced green bell pepper, diced yellow onion, diced celery, jalapeno pepper, seeded and minced, minced garlic, all-purpose flour, fire-roasted diced tomatoes , with juice, dry white wine, bay leaf, salt and ground black pepper to taste (optional), fresh large shrimp, shelled and deveined, shredded sharp cheddar cheese, grated parmesan cheese, chopped fresh chives (optional)

ciabatta , sliced in half lengthwise, pure 100% olive oil, mayonnaise, flame roasted red pepper tapenade, roasted garlic , seasoning paste, smoked paprika

ground beef, onions (thinly sliced ), garlic paste, ginger paste, meat tenderizer, salt, red chili powder, coriander powder (roasted), white poppy seeds (roasted and grounded), garam masala powder (mix spice powder), yogurt, oil

olive oil, boneless skinless chicken thighs, kosher salt and freshly ground black pepper, smoked sausage , sliced into circles, vidalia onion, chopped, green bell pepper, chopped, ribs celery, chopped, garlic, chopped, chopped thyme, grain white rice, tomato paste, fire-roasted diced tomatoes, chicken broth, dried bay leaf, sliced green onions, chopped fresh parsley

vegetable oil, divided, lean , boned chuck roast, cut into 1/2-inch pieces, chopped green bell pepper, chopped onion, crushed red pepper, garlic clove, minced, chili powder, ground cumin, brown sugar, dried oregano, salt, whole tomatoes, undrained and chopped, tomato paste, beer, kidney beans, drained, low-fat sour cream, shredded reduced-fat monterey jack cheese

rib ) pork rack, frenched, pomegranate marinade , recipe follows, salt and freshly ground black pepper, olive oil, unsalted butter, thick sliced smoked bacon, cut into big cubes, whole, unpeeled heads garlic , split in half horizontally, mustard greens, washed, trimmed, cut into 3-inch squares, chicken stock, baby turnips, trimmed, peeled, cut into quarters, sugar, peanut oil, dried red chiles, garlic, chopped, ginger, sliced, green onions, chopped, pomegranate juice, rice wine vinegar, fresh ground black pepper, tamarind paste, brown sugar, coriander, toasted, crushed, mushroom soy sauce

olive oil, balsamic vinegar, fresh rosemary, lemon, juiced, portabella mushroom caps, mccormick grill seasoning, smoked mozzarella cheese, sliced, roasted peppers, drained, drizzle extra-virgin olive oil, handful flat leaf parsley, garlic clove, cracked away from skin, salt and pepper, whole grain buns

extra-virgin olive oil, onions, minced, garlic cloves, minced, tomato paste, minced fresh oregano (or 2 tsp. dried ), red pepper flakes , a pinch, fire-roasted diced tomatoes, drained, dry red wine, fire-roasted crushed tomatoes, tomato sauce, liquid smoke, minced fresh parsley, salt, pepper

whole chicken (3 to 4 lb), cut into 10 pieces, kosher salt and freshly cracked black pepper, plain yogurt, smoked paprika, ground coriander, ground cumin, cayenne pepper, lemon zest, ground cinnamon, garlic, minced, ginger, peeled and grated, vegetable oil, unsalted butter, garlic, minced, onion, sliced, tomato paste, smoked paprika, garam masala, fire-roasted diced tomatoes , such as muir glen, red wine vinegar, heavy cream, chopped fresh cilantro

vegetable oil, yellow onions, finely chopped, tomato paste, harissa paste or 1 tbsp smoked paprika, garlic cloves, minced, jarred roasted bell peppers, small dice (about 1 cup), crushed tomatoes with juices, kosher salt, chopped fresh parsley leaves, eggs, pita bread or baguette, for serving

ground cumin, smoked paprika, plus extra to serve, extra virgin olive oil, walnut halves, roasted red peppers , from a jar, drained, tomato paste, garlic clove, crushed, red wine vinegar, fresh ground black pepper

beef chuck roast, salt and pepper, olive oil, roughly cut spanish onion, roughly cut carrot, roughly cut celery, tomato paste, red wine , plus, red wine (any kind can be used), chicken stock, fresh rosemary, fresh sage, fresh thyme, smoked bacon, veal stock, cooked great northern bean (to garnish ) (optional), olive oil, chopped fresh rosemary leaf, chopped fresh thyme leave, chopped fresh sage leaf, chopped garlic, whole black peppercorn, freshly ground, olive oil, russet burbank potatoes, skins on, quartered, carrots , split lengthwise, cut into 2-inch pieces, spanish onions, quartered with root intact, celery ribs, cut in 21/2-inch pieces, mushrooms, left whole, fennel bulb, cut into about 8 lengthwise slices, salt and pepper

maple syrup, sorghum molasses (recommended : kentucky), bourbon, sweet chili sauce (such as heinz), asian garlic chili paste, bone) crown roast of pork, 5 to 7 lb, with 1/4 inch fat and bones frenched, ham jus , recipe follows, pawpaw relish , recipe follows, country ham bones or smoked pork bones (recommended: kentucky brand), water, onion, chopped, rib celery, chopped, carrot, chopped, dried thyme, bay leaf, whole peppercorns, demi-glace or very rich veal stock, green tomato, diced, mango, diced, red bell pepper, diced, red onion, diced, lime, juiced, honey, cilantro leaves, chopped, ground cumin, salt and pepper, pawpaw puree (*find pawpaw puree at www.integrationacres.com , or substitute pureed papaya).