(Hickory) Smoked Andouille Soy Curls. I submit this as PROOF that food can be damn good without being hyperpalatable.
These curls are for seasoning a jambalaya, which is of course one of the most fun food names in existence. So I just used half of one of my 4 ounce baggies of "small" dry soy curls.
📌 RECIPE:
10 ounces water
Bay leaf
1/4 tsp kosher salt + small add'l pinch
Pinch msg (optional)
3/4 tsp paprika
3/4 tsp black pepper
1 large garlic clove, pressed or mixed
1/2 tsp thyme
1/4 tsp cayenne pepper
2 ounces soy curls, dry
Add all ingredients except soy curls to a saucepan. Bring to a simmer, add soy curls and simmer uncovered, stirring occasionally until the broth has absorbed and evaporated.
Cook on a vented grill pan (or whatever works for you), over a burner off to one side turned to very low heat. Also, start with 10-15 mins of direct hickory wood/pellet smoke (curls right above smoke) followed by about 60-90 mins of indirect smoke (smoke off to the side, not over the low burner or the pellets might ignite). Alternatively smoke on a pellet grill around 175-200F for 60-90 mins.
NOTE: The initial direct hickory smoke adds a sharp smokiness that can't be achieved any other way. The longer indirect smoke adds the subtle smokiness to the rest. Too much direct hickory smoke turns bitter after about 15 mins!
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