Smoked Paprika Dutch Baby With Serrano Ham And Fried Eggs Recipes

SMOKED PAPRIKA DUTCH BABY WITH SERRANO HAM AND FRIED EGGS

Steps:

• Make the Dutch baby: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet or other large oven-safe skillet over medium heat.
• In a large bowl, whisk the eggs and milk together until well combined. Add the flour, paprika, and salt and whisk until smooth. Pour the batter into the hot skillet and bake until the pancake puffs up around the edge and turns very golden brown, 20 to 25 minutes.
• While the Dutch baby is baking, prepare the toppings: Melt the butter in a medium skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are just set, 5 to 7 minutes. Season with salt and pepper.
• When the Dutch baby has finished baking, remove it from the oven--it will begin to deflate shortly after it comes out. Garnish immediately, arranging the fried eggs and ham on top, then sprinkling with chives and a few pinches of smoked paprika.

SMOKED EGGS

Steps:

• Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
• Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
• Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

HAM AND MANCHEGO CROQUETAS WITH SMOKED PAPRIKA AIOLI

Steps:

• Heat the oil and butter in a medium saucepan over medium heat until butter is melted. Add the flour and cook 1-2 minutes while whisking frequently. Gradually add the milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth. Switch to a wooden spoon and stir in the ham, cheese and nutmeg. Cook another 1-2 minutes while stirring. The mixture will pull away from the sides of the pan. Taste the mixture and add Kosher salt if desired. If the ham and cheese are salty so you probably won't need to add any additional salt.
• Transfer the mixture to an 8x8-inch baking tray and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 2 hours or overnight.
• When ready to cook the croquettes, lightly beat the eggs in a shallow dish. Mix the panko and 1/2 teaspoon Kosher salt in another dish. Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the panko. Place the completed croquettes on a wire rack or baking sheet and refrigerate for 20 minutes. The croquettes must be chilled before frying otherwise they may fall apart in the oil.
• Meanwhile, make the aioli by pureeing the mayonnaise, garlic, lemon juice and smoked paprika in a blender or mini food processor. Transfer to a small bowl and refrigerate until ready to serve.
• Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium high heat. Working in batches, fry the croquettes in the oil, turning them on all sides, until golden brown and crispy, about 2 minutes. Drain on paper towels. Serve immediately with the smoked paprika aioli.

MELON, ARUGULA, AND SERRANO HAM WITH SMOKED PAPRIKA DRESSING

Steps:

• Make Dressing:.
• Whisk together lime juice, smoked paprika, salt and pepper in a small bowl and add oil in a slow stream, whisking until blended.
• Make Salad:.
• Toss cantaloupe and honeydew melon with 1/2 of the dressing in a bowl.
• Toss arugula and ham with the remaining dressing in a large bowl, then add the melon and salt and pepper to taste. Toss gently.
• Serve immediately.