Thrice the Spice!, IsabellaCatalog.com

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Ingredients:
Bourbon Smoked Sea Salt: Domestic Pacific Ocean Salt, solar evaporated and unprocessed.

Bourbon Smoked Pepper: Malabar Peppercorn cracked.

Bourbon Smoked Paprika: Hungarian Sweet Paprika.

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Thrice the Spice!

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WATCH COOKING VIDEO FOR BARBECUE SHRIMP

After you taste anything made by ''the Bourbon Boys,'' as we affectionately call them, there's no going back. To us, they're the rock stars of specialty foods, and when you use their sauces and spices, you'll understand why. It's amazing what you can do with just a few of their products.

Along the lines of ''Clothes make the man,'' I think spices make the cook. And these spices are unbelievable. They make everything taste better. Once you've tried them, you will never want to go without them.

Charred barrel staves lend the subtle flavors that characterize the Bourbon Smoked Sea Salt, a natural salt domestically harvested from the Pacific. Woody flavors also define the Bourbon Smoked Paprika and the Bourbon Smoked Peppercorns. This trio makes a great gift for anyone on your list. The set of three tins includes 5.5 oz. Bourbon Smoked Sea Salt, 2 oz. Bourbon Smoked Pepper, and 2.5 oz. of the most amazing Bourbon Smoked Paprika you've ever tasted.

Click 'Read more' link for some great recipes.

Read more...
RECIPES:

Farmers’ Market Lettuce Wraps

Ingredients
Bourbon Barrel Foods Bourbon Smoked Paprika
Bourbon Smoked Sea Salt
Bourbon Smoked Pepper
2 chicken breasts
1 head crispy lettuce romaine, iceberg, red leaf or any locally grown lettuce
2 ear corn
1 bulb roasted garlic (optional: fresh garlic will work just fine)
½ sweet onion
2 tomatoes cored
1 zucchini
1 squash
Fresh basil and flat leaf parsley
Kenny’s Blue Gouda cheese—shredded or cubed
Olive oil

Directions
Wash vegetables and pat dry. Roast the garlic remove corn from the husk, dice onion, tomatoes, zucchini, and squash.

Generously coat chicken breasts with bourbon smoked paprika. Heat skillet and add olive oil and Sautee chicken until cooked thru and remove from pan. Using the same pan, add corn, roasted garlic and onions and cook until tender (approx 5 min depending on heat) then add zucchini and squash and tomatoes. (These are added last to prevent overcooking.) Cook vegetables an additional 2 to 3 minutes and remove from heat. Dice the chicken breast and return to pan and mix. Add fresh julienned basil and chopped parsley, salt and pepper to taste.

Serve lettuce leaves on plate with chicken and vegetable. Garnish with Kenny’s blue Gouda.

Smoky Red Pepper & Feta Dip

Ingredients
4 red bell peppers
¼ C extra virgin olive oil
2 garlic cloves peeled
1 Tbsp Bourbon Smoked Paprika
2 C crumbled Feta cheese

Directions
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag for 10 minutes. Peel, seed and quarter peppers. Puree peppers, oil, garlic and cheese in processor. Season with salt & pepper. Chill at least 3 hours or overnight.

Yields 3 1/2 cups.

Smoky Paprika Compound Butter

Ingredients
1 stick of softened unsalted butter
1 heaping Tbsp Bourbon Smoked Paprika
Pinch of Bourbon Smoked Sea Salt
1 clove garlic, minced

Preparation
Blend ingredients together in a food processor or mix together by hand with a spatula.

Transfer butter to a sheet of parchment paper and roll to form a log and refrigerate. Once the butter has hardened, slice into medalions to serve on top of grilled or roasted meats, corn on the cob and other grilled vegetables. Keep refrigerated.

[Video Below]

#15271
Our price $19.95

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As an affordable alternative, many of our international customers have their orders shipped to a friend or relative in the U.S who will forward the orders on to them.

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