Spiced Paprika Butter Recipes

PAPRIKA BUTTER

Steps:

• In a small bowl, stir together butter, paprika, salt, and pepper. Use immediately, or refrigerate, covered, up to 1 week.

SPICED PERSIMMON BUTTER

Steps:

• Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
• In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

BLACKENED SPICED BUTTER

Steps:

• Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.
• Mix paprika, onion powder, salt, thyme, oregano, garlic powder, cayenne and black pepper in a bowl. Store in an airtight container.

PAPRIKA-ROSEMARY SPICED NUTS

Steps:

• Whisk 1/4 cup brown sugar, 2 tablespoons each melted butter, water and chopped rosemary, and 2 teaspoons paprika in a large bowl. Add 1 cup each roasted salted peanuts, almonds and cashews; toss to coat. Spread on an oiled rimmed baking sheet and bake at 350 degrees F, stirring occasionally, until golden brown, 15 to 20 minutes; let cool completely.

SMOKED PAPRIKA AND ROASTED RED PEPPER BUTTER

Steps:

• Mix all ingredients in small bowl to blend. Place on sheet of plastic wrap. Using wrap as aid, form into 1 1/4- to 1 1/2-inch-diameter log. Wrap plastic tightly around log. Chill until firm, about 2 hours.
• *Smoked paprika from Spain is available at specialty foods stores.

SPICY HERB BUTTER

Steps:

• In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.

SPICED BUTTER-BASTED PORK CHOPS

Steps:

• Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
• Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
• Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.

PAPRIKA SPICED LAMB (NEW ZEALAND)

Steps:

• Potatoes - Par-boil, drain & set aside. Do not overcook.
• Paprika Sauce - Heat oil in a lrg saucepan over mod heat. Add bacon & onion & sauté till golden brown. Add tomato paste & cont to fry for 2 min, stirring well. Add garlic, thyme & paprika & combine well. Fry for 30 seconds, then add lemon juice & stock. Bring to a boil & reduce heat to a slow simmer for 15 min (don't simmer too hard or the sauce will reduce too much). Remove from heat & adjust seasoning to taste. The sauce should be a thick coating consistency. If too thick, add a little extra stock to dilute.
• Lamb - Season lamb & sear in hot oil till cooked to your liking. Set aside, covered & in a warm place to rest before carving.
• To Serve - Just before serving, add the cream & bring the sauce back to a simmer. Add the potatoes to complete their cooking (be careful not to overcook the potatoes or allow them to break up - they will heat through & finish cooking very quickly). Place 6 portions of sauce & potatoes on dinner plates & arrange sliced lamb over the top.
• Notes: Sautéed onion w/pitted chopped olives was suggested as an optional garnish, but the picture of sautéed fresh mushrooms on the side kept flashing before my eyes. :-).
• Recipe Tips: (found at the end of the recipe) 1) If using lamb loin or rump, sear the pieces whole & then slice to serve. For cutlets, sear & put aside till required. 2) Paprika varies widely in quality & freshness. Good paprika will thicken the sauce in a similar way to flour & will require time to cook out the raw, grainy texture.

SPICY PAPRIKA RUB

Steps:

• In a small bowl, mix all ingredients.