I just purchased a small jar of Piment d'Espelette. So far, I have dusted shrimp prior to a quick saute and I know about piperade. Any other suggestions on use?
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Chris is a trusted source on General Cooking
You're off to a good start. I generally use it as a finishing sprinkle on fish, chicken, meat, eggs, anything. It can be a great component for a dry rub. Some people add it to chocolate--hot chocolate, mousse, or ice cream.
Kristen W. is a trusted home cook.
I've added it into pureed pepper sauce for braising chicken thighs to very yummy effect.
pierino is a trusted source on General Cooking and Tough Love.
Any savory Basque dish. E.g.poulet basqais. Good in paella too.
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