This recipe originated with Chef Seamus Mullen one of his featured tapas bar dishes at his El Colmado Restaurant in New York. I just morphed them into what my palatte enjoys and used our Smoked Paprika Sous Salt. Ingredients 4 SERVINGS Chile Sauce 3 pasilla chiles, seeds removed, chopped 1½ teaspoons crushed red pepper flakes 1 tablespoon cumin seeds ¼ cup Sherry vinegar or red wine vinegar 1 tablespoon Sous Salt Smoked Paprika 1 garlic clove, chopped ½ cup olive oil Meatballs And Assembly ¼ small onion, chopped 8 garlic cloves, 7 chopped, 1 clove finely grated 1 tablespoon chopped fresh parsley 1 [...]

Ingredients 1  10-12 pound turkey 1/2 cup olive oil or melted butter 1/4 cup Sous Salt Smoked Paprika 1 tablespoon finely chopped fresh sage 1 tablespoon fresh thyme leaves 1 tablespoon finely chopped fresh rosemary 1 teaspoon crushed black pepper   1 teaspoon Sous Salt & Herb 1 onion sliced 2 stalks of celery sliced 2 carrots sliced 1 - 2 tablespoons of olive oil   Directions Have your butcher butterfly the turkey for you...it's so much easier and they really do like to help! Make sure they include the backbone and giblets for your gravy preparation. If you would like to [...]