Colgin, a Texas based family business, has been "bringing the flavor of the outdoors to your door since 1869." Colgin Liquid Smoke came to production after creator, S.E. Colgin, was granted a patent for Smoke Flavoring Condiments in 1938. Originally this product was used in home meat curing, but in the 1940s, this method declined due to the rising popularity of refrigerated warehouses. After S.E.'s death the patented product was passed on to his son Dick Colgin. Dick morphed this product into the liquid smoke formula that is used today, and started Richard E. Colgin Company, Inc. in 1945.
Colgin Liquid Smoke makes getting that delicious slow cooked smoked flavor in your food extremely easy! Colgin is the instant answer for adding smoke flavor to almost any food that would benefit from real smoke flavor and aroma. Create a gourmet flavored dish with just a few shakes!
Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheese, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and lapsang souchong tea are also smoked. http://en.wikipedia.org/wiki/Smoking_%28cooking%29
For the seasonings, spice blends, and sauces to make your Cajun cooking absolutely perfect, check out the online store of Totally Nawlins. We stock ingredients that you can only find in Louisiana stores and ship them across the nation so you can always bring the spirit of Cajun culture to your kitchen. Shop with us online or call us at (985) 377-9253.
Makes 6 Servings.
1 and ½ jar roasted red peppers, drained and rinsed
1 cup chopped onion
3 minced garlic clove
¾ cup whole wheat bread crumbs
1 teaspoon balsamic vinegar
¼ teaspoon salt (optional)
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/2 teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
5 cups sliced zucchini (1/2" slices)
6 med tomatos, sliced (1/4" slices)
9 cooked lasagna noodles
½ cup chopped fresh basil, divided
Saut onion and garlic in nonstick skillet in a teaspoon of water or broth 4 minutes or until browned. Place in food processor with red peppers, bread crumbs, vinegar, salt, red and black pepper, and liquid smoke. Process until smooth. Set aside. If you have time, broil the zucchini slices until blackened. If not, microwave a few minutes until crisp-tender and then pour onto paper towel to blot excess moisture. Broil the tomato slices until blackened (they taste better that way, and the process evaporates the excess juice). Arrange 3 noodles in the bottom of an 11′ x 7" baking dish coated with cooking spray. Top with ½ of the zucchini slices, ½ of the tomatos, ¼ cup of fresh basil, and about 1/3 of the sauce. Repeat layers. Finish with a layer of noodles, then top with rest of sauce. (You can make ahead to this point; cover and refrigerated until ready to bake.) 50 minutes before serving, cover with foil and bake at 350°F for 30 minutes. Uncover, bake 10 minutes more. Let stand 10 minutes before serving. Garnish with a couple of nice bail sprigs.