Our free, and at times a little too easy, use of smoked spices has bestowed a treasure trove of recipes. The ideas on our Recipes Page are a way of starting the adventure of using smoked spices in your favorite foods.
Send us your favorite smoked recipes. They'll be a valued addition to smoke's contemporary tradition.
Recipes by Ingredient
- 2 to 3 ounces of goat cheese
- 2 Tbsp SMOKED PAPRIKA
Form goat cheese into a ball with hands and roll in smoked paprika. Chill before serving and garnish plate with fresh basil. Serve with warm bread or crispy crackers.
- ½ cup Reggiano Parmigiano Cheese
- 1 tsp (or to taste) SMOKED PAPRIKA
- 1/8 tsp SMOKED GARLIC
- 1/8 tsp SMOKED SEA SALT
Mix ingredients well. Sprinkle on popcorn. Enjoy!
- Sheet of parchment paper or Cooking Spray
- 3 tbsp honey or molasses
- 1 Tbsp natural sugar
- 3/4 tsp SMOKED SEA SALT
- 1/4 tsp SMOKED PEPPERCORNS
- 1/8 tsp cayenne pepper
- 1 1/2 cups pecan pieces
Preheat oven to 325°F and line a baking sheet with parchment paper or coat with non-stick spray. Combine honey/molasses, natural sugar, smoked sea salt, smoked peppercorns, and cayenne pepper in a large bowl. Stir to blend.
Add pecans and stir gently to coat. Transfer to baking sheet. Bake pecans 5 minutes.
Using fork, stir pecans to coat with melted spice mixture.
Continue baking until pecans are golden and coating bubbles, about 10 minutes. Place large piece of foil on work surface. Transfer pecans to foil.
Working quickly, separate nuts with fork. Cool.
Can be made 3 days in advance. Store in airtight container at room temperature. Make these part of a cheese tray or as a snack with cocktails.
What makes pastrami isn’t the beef brisket – it’s the spices. In this recipe, turkey is flavored with garlic, mustard, coriander, and other pastrami seasonings, then slow-roasted in the oven. This turkey is equally delectable hot and cold.
- 2 tablespoons coriander seeds
- 2 tablespoons SMOKED PEPPERCORNS
- 3 tablespoons SMOKED SEA SALT
- 3 tablespoons SMOKED PAPRIKA
- 2 tablespoons dark brown sugar
- 1 tablespoon mustard seeds
- 1 tablespoon ground ginger
- 3 tablespoons SMOKED GARLIC
- One 10- to 12-pound turkey; neck, heart and giblets removed
- 1 tablespoon vegetable oil
Coarsely crush coriander seeds and smoked pepperconrs in mortar and pestle or spice mill. Combine crushed spices in bowl. Whisk in smoked sea salt, smoked paprika, sugar, mustard, ginger and smoked garlic.
Rinse turkey inside and out. Pat dry with paper towels. Place turkey in large roasting pan.
Sprinkle neck and main cavities with 1/3 of spice mixture. Place some under neck.
Brush turkey with oil. Sprinkle with 3/4 of remaining spice mixture. Cover and refrigerate at least 6 hours, preferably overnight.
Preheat oven to 300. Roast turkey until instant-read meat thermometer registers 160 degrees F when inserted into thickest part of turkey thigh, about 6 hours.
- 2 tablespoons whole coriander seeds
- 1 tablespoon whole mustard seeds
- 1 teaspoon SMOKED PEPPERCORNS
- 1 teaspoon SMOKED GARLIC
- 4 teaspoons extra virgin olive oil
- 1 (2-pound) fillet farm-raised salmon, skinned
- 2 tablespoons apple or cherry wood smoking chips
- 1 large bunch arugula, rinsed and dried
- 1/4 cup simple lemon vinaigrette made of lemon juice,
olive oil, salt and pepper
In a small skillet over medium-high heat, toast the coriander seeds, mustard seeds and smoked peppercorns until fragrant and a few begin to pop, 1 to 2 minutes. Transfer spices to a small food processor or mortar.
Add the smoked garlic and olive oil and process or pound with a pestle to a grainy spice paste.
Rub the paste on both sides of the salmon fillet, and season the fillet with salt. If one side of the fillet is thinner than the other, tuck the thin side under the fillet to create one thickness for even cooking.
If desired, let salmon marinate with the rub for an hour or so before cooking for more intense flavor.
Cook over medium heat until salmon is just cooked through to the center.
Remove salmon from the heat and allow to rest 5 minutes. Meanwhile, toss arugula with lemon vinaigrette and arrange on a serving platter. Place salmon on bed of arugula and serve.