Food 2: Paprika

Showing posts with label Paprika. Show all posts

Monday, December 9, 2013

Green Beans with Smoked Paprika and Almonds

If you don’t like spicy heat, use sweet pimentón instead.

Kosher salt

3/4 lb. green beans, preferably Spanish Musica, trimmed and cut on the diagonal into 2-inch lengths (3 cups)

1/2 cup thinly sliced shallots (about 2 medium)

1 Tbs. extra-virgin olive oil

1-1/2 tsp. granulated sugar

1/3 cup coarsely chopped Marcona almonds

1/4 tsp. hot Spanish smoked paprika (pimentón de la Vera)

Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

Put the shallots and olive oil in a cold 12-inch skillet and set the pan over medium-high heat. Cook until the shallots begin to turn golden, stirring to break them into rings, about 2 minutes. Sprinkle the sugar over the shallots and stir constantly until they are golden all over, about 45 seconds. Add the almonds, stir well, and immediately add the beans and smoked paprika. Cook, stirring, until heated through, 2 to 3 minutes. Season to taste with salt and serve.

Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd.

4 large eggs

3 Tbs. mayonnaise

1 Tbs. finely chopped flat-leaf parsley

Hot pepper sauce, to taste

2 slices cooked bacon, finely chopped

Kosher salt and freshly ground black pepper

Smoked paprika, for garnish

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Green Beans with Smoked Paprika and Almonds

If you don’t like spicy heat, use sweet pimentón instead.

Kosher salt

3/4 lb. green beans, preferably Spanish Musica, trimmed and cut on the diagonal into 2-inch lengths (3 cups)

1/2 cup thinly sliced shallots (about 2 medium)

1 Tbs. extra-virgin olive oil

1-1/2 tsp. granulated sugar

1/3 cup coarsely chopped Marcona almonds

1/4 tsp. hot Spanish smoked paprika (pimentón de la Vera)

Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

Grilled Okra with Smoked Paprika-Shallot Dip

Grilled okra is great finger food: Just dip and eat. Let the grill heat for 15 to 20 minutes to make sure it’s nice and hot before cooking the okra. High heat ensures that okra cooks quickly and maintains its crunch.

1 lb. small okra pods (no longer than 2 inches)

1-1/2 Tbs. canola oil

Kosher salt and freshly ground black pepper

1/2 cup sour cream

1/4 cup mayonnaise

1 medium shallot, grated on the large holes of a box grater (about 2 Tbs.)

1 Tbs. fresh lemon juice

1 Tbs. finely chopped fresh cilantro (optional)

1 tsp. smoked paprika

1/4 to 1/2 tsp. crushed red pepper flakes

Prepare a high gas or charcoal grill fire. Partially split each okra pod lengthwise, leaving about 1/2 inch uncut at the stem end. In a large bowl, toss the okra with the oil, 1 tsp. salt, and 1/4 tsp. pepper.

In a small bowl, combine the sour cream, mayonnaise, shallot, lemon juice, cilantro (if using), smoked paprika, red pepper flakes, and 1/2 tsp. salt; set aside.

Grill the okra, flipping once, until the pods are slightly charred and have just split open, about 5 minutes. Transfer to a large platter (don’t overcrowd the platter as residual heat and steam can soften the pods). Serve the okra hot with the dip on the side.

Honey-Crisp Oven-Fried Chicken

Glazed with honey, coated in crushed cornflakes, then baked to crisp golden perfection—this is your fried chicken craving satisfied.

4 skinless bone-in chicken thighs (about 1-1/2 lb.)

2/3 cup low-fat buttermilk

4 cups cornflakes cereal

1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

Olive oil cooking spray

2 Tbs. honey

Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.

Place the cornflakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.

Heat the oven to 350°F. Spray a baking sheet with cooking spray.

Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

Smoked Paprika Potato Chips

If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can feel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted.

Nonstick cooking spray

2 large russet potatoes (about 1-1/4 lb. total), unpeeled

1 Tbs. olive oil

2 tsp. sweet Spanish smoked paprika

1/2 tsp. salt

Heat the oven to 400°F. Spray two baking sheets with cooking spray.

Slice the potatoes using a mandoline into very thin (1/16-inch) rounds. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.

In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.

Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.

Spanish Spareribs with Herb-Garlic Dipping Sauce

This popular Spanish dish is simple but wonderful. Serve the ribs as a hearty appetizer with plenty of napkins or as a main course with sautéed greens and chickpeas. Use good-quality dried oregano in the sauce and add some diced roasted red pepper (especially Spanish piquillos) if you have them on hand.

For the ribs

Kosher salt and freshly ground black pepper

2 tsp. hot pimentón (smoked paprika) or 1/2 tsp. cayenne

2 tsp. dried oregano

2 tsp. granulated sugar

2 racks pork spareribs (about 9 lbs.)

For the sauce

6 Tbs. sherry vinegar or white-wine vinegar

4 large cloves garlic, minced (about 1 Tbs.)

1 Tbs. dried oregano

1/4 cup extra-virgin olive oil

Kosher salt

Grill the ribs

Clean and oil the grill grates. For a gas grill, light the front burner to medium low and leave the back burner(s) off. For a charcoal grill, light a medium fire (300°F to 350°F) with all the coals banked to one side and the other side empty.

In a small bowl, mix 2 Tbs. salt with 2 tsp. pepper with the pimentón or cayenne, oregano, and sugar. Pat the mixture all over both sides of the ribs. Let sit at room temperature while the grill heats.

Set the ribs, meaty side up, over the cool zone of the fire and cook covered (with the vents open on a charcoal grill) until the ribs brown and become tender (a paring knife should easily slice into the meat and the ribs should sag if you hold the center up with a pair of tongs), about 1-1/2 hours.

Make the sauce

While the ribs cook, combine 2 Tbs. vinegar with the garlic and oregano in a medium bowl. Using the bottom of a small spoon, smash the garlic and oregano against the bottom and sides of the bowl until it turns into a paste with the vinegar. Whisk in the remaining vinegar, 1/3 cup water, the oil, and 2 tsp. salt.

Transfer the ribs to a carving board to rest for 5 minutes. Cut the racks (meaty side down so they’re easier to slice) into individual ribs and transfer to a plate. Whisk the sauce well, drizzle on top of the ribs, and serve.

Roasted Red Pepper and White Bean Dip with Toasted Pitas

Smoky-sweet roasted red peppers star in this creamy party-worthy dip.

2 Tbs. extra-virgin olive oil

1 clove garlic, thinly sliced

6 small sage leaves

3/4 cup chopped roasted red pepper

Kosher salt

1 15.5-oz. can cannellini beans, drained and rinsed

2 tsp. fresh lemon juice

Pinch of cayenne, more to taste

Freshly ground black pepper

4 6-inch pitas

2 Tbs. unsalted butter, melted

1/4 tsp. smoked paprika

In a 10-inch skillet over medium heat, cook oil and garlic until the garlic is lightly golden brown, 1 to 2 minutes. Add the sage leaves and cook until fragrant, about 30 seconds. Add the roasted red peppers and 1/4 tsp. salt, and cook, stirring often, about 2 minutes. Remove from the heat and let cool slightly.

In a food processor, combine the red pepper mixture, the beans, lemon juice, and cayenne, and pulse until smooth. Season to taste with salt, pepper, and more cayenne, if you like. Transfer to a bowl and refrigerate until chilled, at least 1 hour and up to 24 hours.

Position a rack in the center of the oven and heat the oven to 375⁰F.

Slice each pita into eight wedges and transfer to a large bowl. Toss the wedges with the melted butter, paprika, 1/4 tsp. salt, and a few grinds of pepper. Spread the pita wedges in a single layer on a rimmed baking sheet, and bake, rotating the pan halfway through, until the wedges are crispy and golden brown, 9 to 11 minutes. Let cool on a wire rack.

Serve the pita chips with the dip.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

2 Tbs. dark brown sugar

1 Tbs. sweet Hungarian paprika

1 Tbs. minced fresh garlic (about 3 large cloves)

2-1/2 tsp. Chinese five-spice powder

1 tsp. ground fennel seed

1 tsp. dry mustard

Kosher salt and freshly ground black pepper

3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)

1/4 cup hoisin sauce

2 Tbs. pure maple syrup

1 Tbs. soy sauce

1 Tbs. honey

2 tsp. Asian sesame oil

2 tsp. minced fresh ginger

1/4 cup peanut or canola oil

Tip:

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.

Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.

Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.

Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Green Beans with Smoked Paprika and Almonds

If you don’t like spicy heat, use sweet pimentón instead.

Kosher salt

3/4 lb. green beans, preferably Spanish Musica, trimmed and cut on the diagonal into 2-inch lengths (3 cups)

1/2 cup thinly sliced shallots (about 2 medium)

1 Tbs. extra-virgin olive oil

1-1/2 tsp. granulated sugar

1/3 cup coarsely chopped Marcona almonds

1/4 tsp. hot Spanish smoked paprika (pimentón de la Vera)

Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

2 Tbs. dark brown sugar

1 Tbs. sweet Hungarian paprika

1 Tbs. minced fresh garlic (about 3 large cloves)

2-1/2 tsp. Chinese five-spice powder

1 tsp. ground fennel seed

1 tsp. dry mustard

Kosher salt and freshly ground black pepper

3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)

1/4 cup hoisin sauce

2 Tbs. pure maple syrup

1 Tbs. soy sauce

1 Tbs. honey

2 tsp. Asian sesame oil

2 tsp. minced fresh ginger

1/4 cup peanut or canola oil

Tip:

Roasted Red Pepper and Paprika Sauce

Inspired by the flavors of Spain, this rosy sauce has a sweet-smoky flavor that’s perfect with beef.

2 Tbs. olive oil

3 large cloves garlic, finely chopped

Kosher salt

3/4 cup (5 oz.) coarsely chopped jarred piquillo or roasted red peppers

1 tsp. sweet smoked paprika

2/3 cup sour cream or crème fraîche

1 tsp. sherry vinegar; more as needed

Heat the oil in an 8-inch skillet over medium-low heat. Add the garlic and 1/2 tsp. salt, turn the heat down to low, and cook, stirring occasionally, until soft, about 3 minutes. Add the peppers and cook, stirring occasionally, for another 1 minute. Add the paprika, transfer the mixture to a food processor, and let cool for a few minutes. Pulse just until blended.

Transfer the mixture to a medium bowl and stir in the sour cream and vinegar. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt or vinegar.

Green Beans with Smoked Paprika and Almonds

If you don’t like spicy heat, use sweet pimentón instead.

Kosher salt

3/4 lb. green beans, preferably Spanish Musica, trimmed and cut on the diagonal into 2-inch lengths (3 cups)

1/2 cup thinly sliced shallots (about 2 medium)

1 Tbs. extra-virgin olive oil

1-1/2 tsp. granulated sugar

1/3 cup coarsely chopped Marcona almonds

1/4 tsp. hot Spanish smoked paprika (pimentón de la Vera)

Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

Moroccan-Style Spice Rub

Give your vegetables a Moroccan kick by tossing them with this warm spice mix before roasting. It pairs especially well with sweeter or starchy vegetables such as butternut squash, carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.

2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. chili powder

1/2 tsp. sweet paprika, preferably Hungarian

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. ground ginger

1/8 tsp. cayenne

Pinch ground cloves

In a small bowl, mix all of the spices. In addition to the oil, salt, and pepper in the master recipe, toss 1 tsp. of the spice blend with a batch of vegetables before roasting.