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.
GRILLED POTATO WEDGES WITH SMOKED PAPRIKA MAYONNAISE DRESSING
Steps:
- Preheat a charcoal or gas grill to high heat.
- Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.
- While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.
- Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.;
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
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 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.
ROASTED CHICKEN WINGS WITH SMOKED PAPRIKA MAYONNAISE
This recipe is from the July 1999 issue of Gourmet Magazine. These wings with a Spanish influence need to marinate for at least 8 hours. Gourmet suggests putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day.
Provided by Chef Regina V. Smith
Categories Chicken
Time 10h
Yield 12-14 wings
Number Of Ingredients 11
Steps:
- Cut off wing tips, reserving for another use, and halve the wings at the joint.
- Put wings in a large sealable plastic bag.
- Finely shop the garlic and add to the bag with the red wine, water, 1 teaspoons paprika, vinegar, sugar and salt. Seal bag, pressing out excess air.
- Marinate wings in bag placed in a large bowl in the refrigerator, turning bag once, at least 8 hours and preferrably overnight.
- Preheat oven to 400°F.
- Arrange wings in a large shallow baking pan large enough to hold them in one layer. Pour marinade over them. Roast wings in the middle of the oven for 30 minutes. Turn wings over and continue to roast them until the marinade is reduced to a glaze and the wings are golden brown, about 25 to 30 minutes more.
- Make mayonnaise while wings are cooking:.
- In a bowl whisk togehther all mayonnaise ingredients.
- Serve wings with mayonnaise.
Nutrition Facts : Calories 295.1, Fat 20.3, SaturatedFat 5.4, Cholesterol 89.1, Sodium 517.7, Carbohydrate 3.1, Fiber 0.1, Sugar 1.3, Protein 21
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.
SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE
This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.
Provided by Ali Slagle
Categories dinner, lunch, snack, weekday, beans, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
- Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
- While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
- Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.
ROASTED CHICKEN WINGS WITH SMOKED-PAPRIKA MAYONNAISE
Categories Chicken Appetizer Marinate Roast Cocktail Party Super Bowl Kid-Friendly Mayonnaise Poker/Game Night Gourmet Small Plates
Yield Serves 6 as an hors d'oeuvre or 4 as a main course
Number Of Ingredients 13
Steps:
- Cut off wing tips, reserving for another use, and halve wings at joint. Put wings in a large sealable plastic bag. Finely chop garlic and add to bag with wine, water, paprika, vinegar, sugar, and salt. Seal bag, pressing out excess air. Marinate wings in bag in a large bowl, chilled, turning bag once, at least 8 hours and up to 24.
- Preheat oven to 400°F.
- Arrange wings in a roasting pan or large shallow baking pan large enough to hold them in one layer and pour marinade over them. Roast wings in middle of oven 30 minutes. Turn wings over and roast until marinade is reduced to a glaze and wings are golden brown, 25 to 30 minutes more.
- Make mayonnaise:
- In a bowl whisk together all mayonnaise ingredients. Serve wings with mayonnaise.
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- In a small bowl, stir mayonnaise, paprika, lemon juice, salt and pepper. Taste and adjust seasoning if needed.
- Preheat oven to 200 degrees. Line a baking sheet with several layers of paper towels. WHISK egg in a large bowl. Whisk in mayonnaise, green onions and lemon juice. Gently fold in crab with a spatula, along with breadcrumbs. Season to taste with salt and generous amounts of pepper. MIX lightly with your hands until mixture holds its shape when squeezed together. MAKE each crab cake using a ¼ cup measuring cup, pressing the crab tightly together and forming cakes with your hands. Make 12. PLACE additional panko on a plate and dredge cakes in them to coat completely. Refrigerate. HEAT about ½ inch oil over medium-high heat in a 12-inch skillet. Cook crab cakes in batches, turning once to cook 4 to 5 minutes per side, until lightly golden brown and crisp. REMOVE crab cakes to prepared baking sheet, and keep warm in oven while cooking remaining batches. SERVE hot with the Spicy Paprika Mayonnaise.
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