Chorizo and Seafood Paella

Ingredients:

For the Chorizo and Seafood Paella:

• 1 cup bomba rice (or short-grain rice like Arborio)
• 2 cups chicken broth
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 Gamze Smokehouse chorizo sausage, sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional, for color and flavor)
• 1 cup cherry tomatoes, halved
• 1 cup frozen peas
• 1 pound assorted seafood (shrimp, mussels, clams)
• Salt and pepper to taste
• Lemon wedges and fresh parsley for garnish

Instructions:

1. Prepare Ingredients:
   • Heat the chicken broth and white wine in a saucepan and keep it warm.
   • Crush the saffron threads in a small bowl and steep them in a tablespoon of warm water to release their flavor.
   • Season the seafood with a pinch of salt and pepper.
   • Preheat your paella pan or a large, shallow skillet over medium heat.
2. Sauté Chorizo and Vegetables:
   • Add the olive oil to the paella pan and sauté the sliced chorizo until it starts to release its flavorful oils and becomes slightly crispy. Remove the chorizo and set it aside.
   • In the same pan, add the chopped onion, garlic, and diced bell peppers. Sauté until they become soft and fragrant.
3. Toast Rice and Add Spices:
   • Stir in the bomba rice and smoked paprika. Toast the rice for a minute or two until it’s well coated in the paprika and slightly translucent.
4. Add Liquid and Saffron:
   • Pour in the saffron-infused water, followed by the warm chicken broth and white wine. Stir gently to combine all the ingredients evenly. Season with salt and pepper to taste.
5. Simmer and Arrange Seafood:
   • Bring the mixture to a simmer and let it cook for about 15-20 minutes. Do not stir during this time; it should form a crust on the bottom.
   • After 15-20 minutes, arrange the cherry tomatoes, peas, and sautéed chorizo on top of the rice. Place the seafood on the surface, pressing it gently into the rice.
6. Continue Cooking:
   • Cover the paella pan with foil or a lid and let it simmer for an additional 10-15 minutes, or until the rice is tender, the seafood is cooked through, and the paella has a nice crust (socarrat) on the bottom.
7. Serve:
   • Remove the paella from the heat and let it rest for a few minutes, covered.
   • Garnish with lemon wedges and fresh parsley before serving.

Enjoy your Gamze Smokehouse chorizo and seafood paella! It’s a flavorful and satisfying dish that’s perfect for sharing with family and friends.

Certainly! Here’s a delicious recipe for Ham Hock Soup featuring Gamze Smokehouse ham hock:

Ingredients:

• 1 Gamze Smokehouse ham hock
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 8 cups water
• 2 cups dried split peas
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Prepare the Gamze Smokehouse Ham Hock:
   • Rinse the ham hock under cold water to remove any excess salt.
   • In a large stockpot, place the ham hock, chopped onion, carrots, celery, minced garlic, bay leaf, dried thyme, and dried parsley.
2. Add Water and Simmer:
   • Pour 8 cups of water into the pot, ensuring that the ham hock and vegetables are fully submerged.
   • Bring the mixture to a boil over high heat.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the ham hock meat is tender and easily falls off the bone.
3. Remove Ham Hock and Shred Meat:
   • Carefully remove the ham hock from the soup using tongs.
   • Allow the ham hock to cool slightly, then shred the meat from the bone. Discard the bone, skin, and any excess fat.
4. Add Split Peas:
   • Rinse the dried split peas under cold water and add them to the soup. Stir to combine.
5. Continue Simmering:
   • Cover the pot and continue to simmer the soup for an additional 30-40 minutes, or until the split peas are soft and the soup has thickened. Stir occasionally.
6. Return Shredded Ham Hock:
   • Once the split peas are tender, return the shredded ham hock meat to the soup. Stir well to incorporate the ham into the soup.
7. Season and Serve:
   • Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
   • Remove the bay leaf.
   • Serve the Gamze Smokehouse Ham Hock Soup hot, garnished with chopped fresh parsley if desired.

Enjoy your hearty and flavorful ham hock soup! It’s a comforting dish that’s perfect for cold weather or any time you’re craving a warm and satisfying meal.

Certainly! Here’s a recipe for a delicious Turkey Bacon BLT sandwich:

Ingredients:

For the Sandwich:

• 4 slices of turkey bacon
• 4 slices of your favorite bread (white, whole wheat, or any preferred type)
• 4-6 leaves of crisp lettuce (such as iceberg or romaine)
• 2 ripe tomatoes, sliced
• 4-6 slices of roasted turkey breast
• Mayonnaise (optional)
• Mustard (optional)
• Salt and black pepper to taste

Instructions:

1. Cook the Turkey Bacon:
   • In a skillet over medium heat, cook the turkey bacon slices until they are crispy and browned, turning them occasionally. This usually takes about 5-7 minutes. Place the cooked bacon on a paper towel-lined plate to drain any excess grease.
2. Prepare the Bread:
   • Toast the slices of bread to your desired level of crispiness. You can use a toaster, toaster oven, or even a hot skillet with a little butter for this step.
3. Assemble the BLT:
   • Lay out the toasted bread slices.
   • If desired, spread a thin layer of mayonnaise on one side of each bread slice. Mustard is also a great option if you like a little tangy kick.
   • Place the crispy lettuce leaves on two of the bread slices.
4. Add Turkey and Tomato:
   • Layer the slices of roasted turkey breast on top of the lettuce.
   • Add the sliced tomatoes on top of the turkey. Season the tomatoes with a pinch of salt and black pepper to enhance their flavor.
5. Top with Turkey Bacon:
   • Place the cooked turkey bacon on the tomatoes.
6. Complete the Sandwich:
   • Top the turkey bacon with the remaining slices of bread, mayonnaise or mustard side down.
7. Slice and Serve:
   • Use a sharp knife to cut each sandwich in half diagonally, creating two triangular halves.
   • Serve your Turkey Bacon BLT immediately while the bacon is still crispy and the ingredients are fresh.

Feel free to customize your Turkey Bacon BLT with additional toppings like avocado, onion, or cheese, based on your preferences. Enjoy this classic sandwich as a tasty lunch or dinner option!

Certainly! Here’s a delicious Turkey Bacon BLT recipe featuring Gamze Smokehouse Turkey Bacon:

Ingredients:

For the Sandwich:

• 4 slices of Gamze Smokehouse Turkey Bacon
• 4 slices of your favorite bread (white, whole wheat, or any preferred type)
• 4-6 leaves of crisp lettuce (such as iceberg or romaine)
• 2 ripe tomatoes, sliced
• 4-6 slices of roasted turkey breast
• Mayonnaise (optional)
• Mustard (optional)
• Salt and black pepper to taste

Instructions:

1. Cook the Gamze Smokehouse Turkey Bacon:
   • In a skillet over medium heat, cook the Gamze Smokehouse Turkey Bacon slices until they are crispy and browned, turning them occasionally. This usually takes about 4-5 minutes per side. Place the cooked bacon on a paper towel-lined plate to drain any excess grease.
2. Prepare the Bread:
   • Toast the slices of bread to your desired level of crispiness. You can use a toaster, toaster oven, or even a hot skillet with a little butter for this step.
3. Assemble the BLT:
   • Lay out the toasted bread slices.
   • If desired, spread a thin layer of mayonnaise on one side of each bread slice. Mustard is also a great option if you like a little tangy kick.
   • Place the crispy lettuce leaves on two of the bread slices.
4. Add Turkey and Tomato:
   • Layer the slices of roasted turkey breast on top of the lettuce.
   • Add the sliced tomatoes on top of the turkey. Season the tomatoes with a pinch of salt and black pepper to enhance their flavor.
5. Top with Gamze Smokehouse Turkey Bacon:
   • Place the cooked Gamze Smokehouse Turkey Bacon on the tomatoes.
6. Complete the Sandwich:
   • Top the Gamze Smokehouse Turkey Bacon with the remaining slices of bread, mayonnaise or mustard side down.
7. Slice and Serve:
   • Use a sharp knife to cut each sandwich in half diagonally, creating two triangular halves.
   • Serve your Turkey Bacon BLT immediately while the bacon is still crispy and the ingredients are fresh.

Enjoy your Turkey Bacon BLT featuring Gamze Smokehouse Turkey Bacon! This sandwich is a flavorful and satisfying option for lunch or dinner.

Certainly! Here’s a delicious recipe for Smoked Trout and Chili Pasta featuring Gamze Smokehouse hot smoked trout:

Ingredients:

• 8 ounces (about 225g) dried pasta (such as spaghetti, fettuccine, or linguine)
• 1 Gamze Smokehouse hot smoked trout fillet, skin removed and flaked
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red chili pepper, thinly sliced (adjust to your preferred spice level)
• 1/2 cup cherry tomatoes, halved
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the pasta.
2. Prepare the Gamze Smokehouse Hot Smoked Trout:
   • While the pasta is cooking, remove the skin from the Gamze Smokehouse hot smoked trout fillet and flake the trout into bite-sized pieces. Set aside.
3. Sauté the Onion, Garlic, and Chili:
   • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 2-3 minutes until it becomes translucent.
   • Stir in the minced garlic and sliced chili pepper. Sauté for another 1-2 minutes until fragrant.
4. Add Cherry Tomatoes:
   • Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and release their juices.
5. Combine with Trout and Pasta:
   • Add the flaked Gamze Smokehouse hot smoked trout to the skillet and gently stir to combine with the tomato mixture.
6. Toss with Pasta and Lemon:
   • Add the cooked and drained pasta to the skillet with the trout and tomato mixture.
   • Squeeze the juice of one lemon over the pasta and add the lemon zest.
   • Toss everything together until the pasta is well coated. If the mixture seems too dry, you can add a little reserved pasta cooking water to reach your desired consistency.
7. Season and Garnish:
   • Season the pasta with salt and black pepper to taste.
   • Stir in the chopped fresh parsley for a burst of color and freshness.
8. Serve:
   • Divide the Smoked Trout and Chili Pasta among plates.
   • If desired, sprinkle with grated Parmesan cheese.
   • Serve immediately, and enjoy your flavorful and spicy pasta dish!

This Smoked Trout and Chili Pasta is a delightful combination of smoky trout, spicy chili, and zesty lemon, making it a perfect meal for those who enjoy a little heat and lots of flavor.

Certainly! Here’s a delicious Eggs Benedict recipe featuring Gamze Smokehouse smoked pork scotch in place of ham:

Ingredients:

For the Eggs Benedict:

• 4 large eggs
• 2 English muffins, split and toasted
• 4 slices of Gamze Smokehouse smoked pork scotch
• 1 tablespoon white vinegar (for poaching eggs)
• Fresh chives or parsley, for garnish
• Salt and black pepper, to taste

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper
• Salt, to taste

Instructions:

1. Prepare the Hollandaise Sauce:

• In a blender, combine the egg yolks and fresh lemon juice. Blend for about 5 seconds until well mixed.
• While the blender is running, slowly drizzle in the melted butter in a steady stream until the sauce thickens and becomes creamy. This should take about 20-30 seconds.
• Add a pinch of cayenne pepper and salt to taste. Blend for a few more seconds to combine. Keep the Hollandaise sauce warm while you prepare the rest of the dish.

2. Poach the Eggs:

• Fill a large, shallow pan with about 2 inches of water. Add the white vinegar and bring the water to a gentle simmer over medium-low heat.
• Crack each egg into a separate small bowl or ramekin. This makes it easier to slide them into the simmering water.
• Create a gentle whirlpool in the simmering water by stirring it with a spoon. Carefully slide each egg into the center of the whirlpool. This helps the egg whites wrap around the yolks.
• Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer them more well-done. Use a slotted spoon to remove the poached eggs and place them on a plate lined with paper towels to drain excess water.

3. Assemble the Eggs Benedict:

• Place the toasted English muffin halves on serving plates.
• Lay a slice of Gamze Smokehouse smoked pork scotch on top of each muffin half.
• Carefully place a poached egg on top of the smoked pork scotch.
• Spoon a generous amount of the Hollandaise sauce over the poached eggs.

4. Garnish and Serve:

• Sprinkle fresh chives or parsley over the top of each Eggs Benedict for a pop of color and flavor.
• Season with salt and black pepper to taste.

Serve your Gamze Smokehouse Smoked Pork Scotch Eggs Benedict immediately while the eggs are warm and the Hollandaise sauce is rich and creamy. Enjoy your gourmet breakfast or brunch!