Cheesy Roasted Onions With Smoked Paprika Recipes

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ROASTED SWEET POTATOES WITH SMOKED PAPRIKA



Roasted Sweet Potatoes With Smoked Paprika image

This is a simple way to put an enormous amount of flavor on a plate, and it is particularly delicious with roast chicken - or as a side dish for slab-bacon tacos with burned scallion crema. (Drizzle a little of the crema onto the potatoes just before serving, as if to recall the aioli served with patatas bravas in Spain.) As always when using paprika, smoked or plain, if you can't recall the last time you did so, it is time for a new jar. All spices go stale. Paprika does so quickly.

Provided by Sam Sifton

Categories     vegetables, side dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

4 large sweet potatoes, peeled and cut into cubes
1 large Spanish onion, peeled and cut into cubes
2 cloves garlic, peeled and sliced
3 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon smoked paprika, or to taste

Steps:

  • Heat oven to 425 degrees. Combine the sweet potatoes, onion and garlic in a large bowl, and drizzle the olive oil over it, then toss to coat. Sprinkle the salt, pepper and smoked paprika over the potatoes, and toss again to coat. Tip the potatoes onto a sheet pan or into a shallow casserole, then cover it with foil.
  • Roast the potatoes in the oven, tossing occasionally, until they are soft at the center and beginning to crisp at the edges, approximately 30 to 40 minutes. Serve hot, drizzled with burned-scallion crema if you like.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 4 grams

CHEESY ROASTED ONIONS WITH SMOKED PAPRIKA



Cheesy Roasted Onions with Smoked Paprika image

Delicious and bit different way of cooking onions. The smoked paprika gives it a special pizzaz, but sub ordinary paprika if you don't have any.

Provided by Jangomango

Categories     Onions

Time 1h45m

Yield 4-8 serving(s)

Number Of Ingredients 8

8 medium onions, preferably white
2 tablespoons olive oil
4 tablespoons grated parmesan cheese
1 pinch of grated nutmeg
kosher salt or sea salt
fresh ground black pepper
250 ml real cream
1/2 teaspoon smoked paprika

Steps:

  • Heat the oven to 180 degrees C.
  • Peel the onions, keep a bit of the root attached so that they don't fall apart, and arrange in a lightly oiled baking tray so that they fit snugly side by side.
  • Drizzle with the olive oil and bake until soft, about an hour but it could be longer.
  • Remove from the oven, and turn the heat up to 220 degrees C.
  • Combine the cheese, nutmeg, salt, pepper and cream in a jug or bowl, stirring well.
  • Pour it over the onions, and sprinkle with paprika.
  • Return the dish to the oven for 15 minutes until the cheese sauce is golden brown and bubbling.

Nutrition Facts : Calories 360.7, Fat 28.1, SaturatedFat 14.2, Cholesterol 75.2, Sodium 105, Carbohydrate 24.5, Fiber 3.2, Sugar 9.6, Protein 5.4

SMOKED OXTAILS WITH FIRE-ROASTED GARLIC, PEPPERS AND ONIONS OVER SMOKED GOUDA GRITS



Smoked Oxtails with Fire-Roasted Garlic, Peppers and Onions Over Smoked Gouda Grits image

Oxtails are a staple of African American, Caribbean and Southern US culinary cultures. They used to be considered a cheap or throw away cut of meat. But now, this cut of beef blows the minds of those who try it for the first time. This dish incorporates two things that I love dearly: a reimagined dish from my childhood and barbecue and live fire cooking techniques. Remember, this is barbecue, and it takes time. The more you slow down, the better the food comes out.

Provided by Food Network

Categories     main-dish

Time 8h40m

Yield 2 servings

Number Of Ingredients 22

2 pounds USDA Choice Grade Black Angus beef oxtails, cut into 3- to 4-inch diameter pieces, excess fat trimmed
Extra-virgin olive oil
2 teaspoons coarse kosher salt
1 1/2 teaspoons coarsely ground black pepper
3/4 teaspoon granulated garlic
3/4 teaspoon granulated onion
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon Big Lee's Sweet Heat Dry Rub and All-Purpose Seasoning
1/4 teaspoon yellow curry powder
1/4 teaspoon paprika
2 Fresnos
2 jalapeños
1 bulb garlic, top removed
1 small yellow onion
1 1/2 cups water
1 cup whole milk
1/2 cup stone-ground yellow grits
2 tablespoons unsalted butter
1/2 teaspoon smoked sea salt
1 cup cubed smoked gouda
1/2 cup fresh green onions, sliced on the bias
1 lemon

Steps:

  • Slather the oxtails in 1 tablespoon of the olive oil.
  • Mix the coarse kosher salt, coarsely ground black pepper, granulated garlic, granulated onion, five-spice, Big Lee's Sweet Heat, curry powder and paprika in a small bowl.
  • Generously apply the dry rub to all sides of the oxtails. Cover and allow to dry brine in the refrigerator for 1 hour.
  • Set up your smoker following the manufacturer's instructions and heat to 200 degrees F. Add applewood or hickory wood as specified by the manufacturer. Alternatively, set up a charcoal grill for smoking following the manufacturer's instructions and heat to 200 degrees F.
  • Place the oxtails in a large aluminum baking pan in the smoker on the indirect side (farthest from the fire box or heat source) and smoke for 2 hours.
  • Increase the smoker temperature to 300 degrees F and smoke until the oxtails are a beautiful, glistening, mahogany color and there is some rendered fat in the bottom of the pan, 2 hours more.
  • Now, it's time to break down the oxtails' muscle fibers, while still retaining high levels of moisture. Remove the pan from the smoker, cover with aluminum foil and tightly seal the edges. Smoke until the meat is tender and easily pulls away from the bone, 2 hours more. If the meat doesn't easily pull away from the bone, rewrap the pan and smoke for 1 hour more.
  • Remove the oxtails from the smoker and allow them to rest for 20 minutes.
  • Meanwhile, place the Fresnos on a sheet of heavy-duty aluminum foil, drizzle with olive oil to coat, sprinkle with salt and wrap in the foil. Repeat with the jalapeños, garlic and onion, using 3 separate sheets of foil. Place the wrapped Fresnos, jalapeños, garlic and onion in the smoker's firebox. If using a charcoal grill, remove the grill grate and place the wrapped vegetables in the coals. Cook until softened, 5 to 10 minutes. Check frequently, as they can burn quickly.
  • Transfer the vegetables to a work surface. Discard the foil. Pick up the garlic with long grilling tongs and hold over the smoker's fire or grill's coals until it develops a good char, 10 to 15 minutes. Transfer to a cutting board. Repeat with the Fresnos, jalapeños and onion, 7 to 10 minutes each. Let rest for 5 minutes.
  • Combine the milk, grits, butter, smoked sea salt and 1 1/2 cups water in medium saucepan. Place the saucepan on a burner over medium-low heat and bring to a very slow simmer, whisking occasionally. Cover and cook, whisking occasionally to prevent lumps and sticking to the bottom of the pot, until the grits thicken, 15 to 20 minutes. Remove the grits from the heat and gently fold in the gouda until softened and slightly melted.
  • Scoop the grits into 2 bowls. Pull the meat off of the oxtail bones with a fork and place on top of the grits.
  • To deseed the Fresnos and jalapeños, cut them in half lengthwise and scrape out the seeds with the back of a chef's knife. Thinly slice the peppers crosswise. Thinly slice the roasted garlic. Peel the onion, cut it in half, then thinly slice it.
  • Divide the Fresnos, jalapeños, Fresnos, garlic, onions and chives between the bowls. Top each dish with the zest of half of the lemon and a squirt of lemon juice.

ROASTED GARLIC AND SMOKED PAPRIKA POTATO SALAD



Roasted Garlic and Smoked Paprika Potato Salad image

This recipe was inspired by and created with the secret ingredients for the RSC #15 contest. Qualifying ingredients were roasted garlic, smoked paprika, spicy brown mustard, thyme and eggs. My family absolutely loved it and were actually horrified to find that I didn't submit this one. :) For roasting garlic please see my Recipe #412117. This is also great with some cooked and crumbled bacon added in.

Provided by Tinkerbell

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

3 1/2 cups russet potatoes
1/2 cup celery (2 stalks)
3 eggs, hard boiled
2 tablespoons onions, minced
2 roasted garlic cloves
1/2 teaspoon sugar
1 teaspoon thyme
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt (table salt can be substituted)
1 tablespoon spicy brown mustard (or to taste)
1 tablespoon apple cider vinegar
1 1/2 cups mayonnaise (or to taste)
1/2-1 lb bacon, cooked and crumbled (optional)

Steps:

  • Peel and dice potatoes into about 1-inch cubes. Put into large pot of cold water (enough to cover) and bring to a boil. Lower heat to a steady, slow boil and cook until potatoes are fork-tender. Drain.
  • Meanwhile, dice celery and hard boiled eggs into a small dice. Set aside.
  • Into a large bowl, stir together the minced onion, roasted garlic, sugar, thyme, smoked paprika, salt, spicy brown mustard, cider vinegar and mayo. Stir in reserved celery, eggs and bacon (if using).
  • Fold in cooked and drained potatoes.
  • Serve immediately or chill in refrigerator until serving time.

Nutrition Facts : Calories 340.6, Fat 22.2, SaturatedFat 3.7, Cholesterol 108.3, Sodium 591, Carbohydrate 31, Fiber 2.3, Sugar 5.2, Protein 5.7

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