email this pageRoasted Potatoes
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Smoked Sweet or Spicy Paprika Salt is available from Didi Davis Food, LLC, www.dididavisfood.com
Ingredients
Ingredients
2 pounds small red potatoes, scrubbed, trimmed and dried
2 tablespoons olive oil
Smoked Sweet or Spicy Paprika Salt
Freshly ground black pepper
Instructions
2 tablespoons olive oil
Smoked Sweet or Spicy Paprika Salt
Freshly ground black pepper
1. Preheat oven to 400F. Cut potatoes into 4 wedges each, cut in half if very small. Place in a large bowl and drizzle with oil. Sprinkle generously with Smoked Paprika Salt and pepper, and toss until potatoes are completely coated with oil and the salt and pepper is evenly mixed in.
2. Transfer potatoes to a shallow baking dish and spread evenly into one layer. You do not want the pan too crowded or potatoes will steam. Roast for 20 minutes. Toss with a metal spatula and roast for another 20 minutes. Toss again and continue roasting about 20 minutes, until potatoes are tender when pierced with the tip of a knife; total cooking time is usually about 1 hour. Transfer to a bowl and serve with a small bowl of Smoked Sweet or Spicy Paprika Salt. Serves 4 to 6.
Recipe courtesy of Didi Davis Food, LLC, www.dididavisfood.com
2. Transfer potatoes to a shallow baking dish and spread evenly into one layer. You do not want the pan too crowded or potatoes will steam. Roast for 20 minutes. Toss with a metal spatula and roast for another 20 minutes. Toss again and continue roasting about 20 minutes, until potatoes are tender when pierced with the tip of a knife; total cooking time is usually about 1 hour. Transfer to a bowl and serve with a small bowl of Smoked Sweet or Spicy Paprika Salt. Serves 4 to 6.
Recipe courtesy of Didi Davis Food, LLC, www.dididavisfood.com
Smoked Fish Chowder
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Smoked Sweet or Spicy Paprika Salt is available from Didi Davis Food, LLC, www.dididavisfood.com
Ingredients
Ingredients
1/2 pound slab bacon or salt pork, diced
3 tablespoons unsalted butter
2 onions, sliced or diced
1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
1 large or 2 smaller bay leaves
2 cups red or Yukon Gold potatoes, peeled and cut into ˝-inch dice
2 1/2 cups fish or chicken stock, clam juice, or water
2 1/2 cups heavy cream (or 1 1/4 cup milk and 1 1/4 cup cream)
1 pound whole white fish fillets, such as haddock, cod, or ocean perch
1 pound smoked fish fillets, such as trout, mackerel, salmon (thick roasted and smoked type), or bluefish, flaked or cut into irregular pieces
2 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh thyme, savory or marjoram leaves, optional
Smoked Paprika Salt, Sweet or Spicy
Freshly ground black pepper
Instructions
3 tablespoons unsalted butter
2 onions, sliced or diced
1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
1 large or 2 smaller bay leaves
2 cups red or Yukon Gold potatoes, peeled and cut into ˝-inch dice
2 1/2 cups fish or chicken stock, clam juice, or water
2 1/2 cups heavy cream (or 1 1/4 cup milk and 1 1/4 cup cream)
1 pound whole white fish fillets, such as haddock, cod, or ocean perch
1 pound smoked fish fillets, such as trout, mackerel, salmon (thick roasted and smoked type), or bluefish, flaked or cut into irregular pieces
2 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh thyme, savory or marjoram leaves, optional
Smoked Paprika Salt, Sweet or Spicy
Freshly ground black pepper
1. Cook bacon or salt pork in a 3- or 4-quart heavy-bottomed sauté pan or Dutch oven over medium-low heat until crisp. Remove to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from pan, add butter, and raise heat to medium. Add onions, thyme and bay leaf. Sauté until onions are soft, but not browned, about 10 minutes. Add potatoes, stock and cream. Increase heat to high and bring to a boil. Lower heat and simmer until potatoes are tender, about 10 minutes. Remove and discard bay leaf.
2. Add fresh fish fillets, keeping them whole, and smoked fish pieces. Add reserved bacon and bring to a simmer. Stir to cook and break up fish fillets. Stir in herbs, sprinkle with Smoked Paprika Salt and pepper. Serves 6 to 8.
Recipe courtesy of Didi Davis Food, LLC, www.dididavisfood.com
2. Add fresh fish fillets, keeping them whole, and smoked fish pieces. Add reserved bacon and bring to a simmer. Stir to cook and break up fish fillets. Stir in herbs, sprinkle with Smoked Paprika Salt and pepper. Serves 6 to 8.
Recipe courtesy of Didi Davis Food, LLC, www.dididavisfood.com
Pan-Fried Pork Tenderloin with Vanilla Salt
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Vanilla’s floral and fruity qualities make it a perfect condiment for pork. Use the cream when you are in a festive mood. It adds another dimension of taste and texture and, of course, blends perfectly with vanilla. Vanilla Salt is available from Didi Davis Food, LLC, www.dididavisfood.com
Ingredients
Ingredients
2 cups chicken stock, preferably homemade
1/2 cup heavy cream, optional
1 tablespoon vegetable oil
2 pound pork tenderloin, cut into 1/2-inch slices
1 teaspoon Vanilla Salt
Freshly ground black pepper, optional
Instructions
1/2 cup heavy cream, optional
1 tablespoon vegetable oil
2 pound pork tenderloin, cut into 1/2-inch slices
1 teaspoon Vanilla Salt
Freshly ground black pepper, optional
1. Pour stock in a small saucepan and bring to a boil. Lower heat to a brisk simmer and reduce to 1 cup. Add ˝ cup cream, if using, and cook until mixture is reduced to 1 cup.
2. Heat 1 tablespoon of oil over high heat in a skillet large enough to hold pork medallions in one layer without overcrowding. You do not want to crowd the pan or the pork will steam and not brown. Cook pork in batches, if necessary. Pan-fry medallions 1 to 2 minutes on each side. They will be pink inside. Remove the medallions to a platter, sprinkle well with Vanilla Salt and pepper, if using, and cover loosely with foil.
3. Pour the stock-cream mixture into the pan and deglaze the pan by scraping up brown bits. Spoon sauce over the medallions and serve.
Recipe courtesy of Didi Davis Food, LLC, www.dididavisfood.com
2. Heat 1 tablespoon of oil over high heat in a skillet large enough to hold pork medallions in one layer without overcrowding. You do not want to crowd the pan or the pork will steam and not brown. Cook pork in batches, if necessary. Pan-fry medallions 1 to 2 minutes on each side. They will be pink inside. Remove the medallions to a platter, sprinkle well with Vanilla Salt and pepper, if using, and cover loosely with foil.
3. Pour the stock-cream mixture into the pan and deglaze the pan by scraping up brown bits. Spoon sauce over the medallions and serve.
Recipe courtesy of Didi Davis Food, LLC, www.dididavisfood.com
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