The Colgin Companies

- Need a comforting but quick and easy soup recipe for your Mardi Gras plans? Try our sausage & corn soup recipe! You can find the full written recipe on our website @ www.buyliquidsmoke.com under our ‘Recipes’ tab

HIGH PROTEIN PANCAKES

INGREDIENTS

1 cup + 1 tbsp rolled oats
2 + ¼ tsp baking powder
¼ cup protein powder
3 small eggs
1/3 cup Greek yogurt
1 tsp vanilla extract
1 tbsp maple syrup
1 tbsp coconut oil
1.5 tsp Colgin Hickory Liquid Smoke
1/4th cup milk
½ ripe banana

DIRECTIONS

1. Blend the oats in the blender or food processor until it reaches a flour texture
2. Add in the rest of the ingredients and blend until smooth
3. Add some oil to a non-stick skillet or griddle and place it over medium-high heat
4. Drop ¼ cup portions of batter onto the skillet. Cook the pancakes until the bubbles appear on the surface. Flip, cook for another minute or so

Where there’s smoke… there’s a good cocktail.

SMOKED PALOMA

INGREDIENTS

2 oz tequila
3 oz grapefruit juice
½ oz fresh lime juice + wedge for ri***ng
2-4 drops Colgin Mesquite Liquid Smoke
1 oz sparkling soda
½ oz agave nectar
Salt for ri***ng


DIRECTIONS

1. Rub a lime wedge around rim of glass and dip in salt. Fill glass with ice and grapefruit slice for garnish
2. Fill cocktail shaker with ice and combine tequila, grapefruit juice, lime juice, liquid smoke and shake until chilled, about 30-40 seconds.
3. Pour into prepared glass with rimmed salt and ice.
4. Top with sparkling soda

MUSHROOM RISOTTO (yields 6 servings)

INGREDIENTS:

7 cups chicken broth, or as needed
3 tbsp olive oil, divided
1 lb portobello mushrooms, thinly sliced
8 oz white mushrooms, thinly sliced
5 oz sh*take mushrooms, thinly sliced
2 Tbsp Colgin Hickory Liquid Smoke
2 medium shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
4 tbsp butter
3 tbsp finely chopped chives
1/3 cup freshly grated parmesan cheese
Sea salt and freshly ground black pepper to taste


DIRECTIONS

1. Warm broth to boil in a big pot and then turn it down to low-medium to a soft simmer
2. Warm 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add sliced mushrooms & 2 tbsp liquid smoke; cook and stir until soft, about 3-5 minutes. Remove mushrooms and their liquid to a bowl and set aside
3. Add remaining 1 tbsp olive oil to the Dutch oven. Stir in shallots and cook for 1 minute. Add rice; cook and stir until the rice is coated with oil and pale, golden in color, about 2 minutes
4. Pour in wine, stirring constantly until wine is fully absorbed. Add ½ cup warm broth to the rice, and stir until the broth is absorbed
5. Continue adding broth, ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender yet firm to the bite, about 20 minutes
6. Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives and parmesan cheese
7. Season with salt and pepper and serve immediately