GRILLED YUKON GOLD POTATO SALAD WITH RED PEPPER-SMOKED PAPRIKA MAYONNAISE
Steps:
- Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.
- While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.
- Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.
- Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.
SMOKED PAPRIKA POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
- Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.
BEER-BATTERED FISH WITH SMOKED-PAPRIKA MAYONNAISE
Categories Beer Fish Fry Quick & Easy Lunch Mayonnaise Lemon Fall Spring Capers Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 inches oil in a wide 5- to 6-quart heavy pot over high heat until it registers 380°F on thermometer.
- While oil is heating, whisk together flour and salt in a shallow bowl, then whisk in beer (batter will be thick). Coat each piece of fish with batter and transfer to hot oil with tongs (remove thermometer). Cook over high heat, turning over once, until golden and just cooked through, 5 to 6 minutes total, then transfer fish to paper towels to drain.
- While fish fries, whisk capers and paprika into mayonnaise in a bowl. Serve with fish.
CREAMY SMOKED PAPRIKA SAUCE
I made this sauce for tacos and my family went crazy over it! It brought our tacos to a whole new level! Store in a plastic squeeze bottle.
Provided by BigDaddyGrillMaster
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Mix yogurt, mayonnaise, and lime juice in a bowl. Add paprika, capers, oregano, cumin, dill, and cayenne pepper; stir until evenly mixed.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 3.3 g, Cholesterol 4.9 mg, Fat 9.3 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 89.4 mg, Sugar 1.3 g
SMOKED PAPRIKA VINAIGRETTE
This tasty salad dressing also makes a great marinade. It's so easy to throw together with your food processor. Add a pinch of sugar if too tart.
Provided by DC Girly Girl
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.
Nutrition Facts : Calories 116 calories, Carbohydrate 9.4 g, Fat 9.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 166 mg, Sugar 8 g
BEEF TENDERLOIN WITH SMOKED PAPRIKA MAYONNAISE
Provided by Shelley Wiseman
Categories Roast Dinner Buffet Mayonnaise Beef Tenderloin Spice Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 12 servings
Number Of Ingredients 11
Steps:
- Roast tenderloin:
- Preheat oven to 500°F with rack in middle.
- Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.
- Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare.
- Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130°F as it rests.)
- Make mayonnaise:
- Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
- To serve:
- Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.
SMOKED PAPRIKA MAYONNAISE
This was in Gourmet to accompany beer-battered fish. It was yummy and gave the fish a Spanish (from the paprika) accent. The ingredients might not be what you have on hand, but for a special occasion or party it would be perfect.
Provided by SkinnyMinnie
Categories Low Protein
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Whisk everything together in a small bowl.
- Serve with fish and chips.
SMOKED PAPRIKA-HOMEMADE
After extreme frustration at the lack of stock and high prices of smoked paprika I took matters into my own hands. This works like a charm, and you end up with 18 oz, or 1.22 pounds of the stuff. I used 3.5 oz of Wright's Hickory Liquid Smoke at a $1.29 a bottle, and Spanish Style Paprika, $4.29 for 18 oz.
Provided by Diana Adcock
Categories Easy
Time P1DT5m
Yield 1 1/8 Pounds
Number Of Ingredients 2
Steps:
- In a large bowl slowly whisk together the paprika and liquid smoke.
- When totaly incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
- Or.
- Line a deep sided metal pan with foil and when your done grilling place in grill on top grates for about 2 hours-this is what I did and wow-amazing smell! I used a whisk to stir every 30 minutes.
- When completly dry/cool place in food processor-small batches and pulse to remove any small clumps.
- Pour back into your Paprika bottle, use at will.
- 24 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.
Nutrition Facts : Calories 1327, Fat 59.5, SaturatedFat 9.6, Sodium 156.1, Carbohydrate 255.9, Fiber 171.7, Sugar 47.5, Protein 67.8
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