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Sun Aug 17, 2014, 05:53 PM

Anyone here using smoked paprika? Yummmmm

I had not heard of it before, someone mentioned it, Mr. Dixie bought some.
and now we are cooking up a storm and finding all sorts of possibilities.

egg salad.......oh my
last night I sprinkled some on my baked potato.....mmmm

Putting salmon on the grocery list....I know it is going to be great with salmon.

It gives food a depth, with just a wee bit of tingle. It does not taste as smoky as it smells.
and requires a restrained hand, so it goes a long way.

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Arrow 13 replies Author Time Post
Reply Anyone here using smoked paprika? Yummmmm (Original post)
dixiegrrrrl Aug 2014 OP
intaglio Aug 2014 #1
Luminous Animal Aug 2014 #6
dixiegrrrrl Aug 2014 #8
Auggie Aug 2014 #2
Arkansas Granny Aug 2014 #3
elleng Aug 2014 #4
Luminous Animal Aug 2014 #5
dixiegrrrrl Aug 2014 #7
MrMickeysMom Aug 2014 #9
cbayer Aug 2014 #10
dixiegrrrrl Aug 2014 #11
cbayer Aug 2014 #13
NJCher Aug 2014 #12

Response to dixiegrrrrl (Original post)

Sun Aug 17, 2014, 06:47 PM

1. Shrimps with a dressing of

Mayo, garlic and smoked paprika

also canned tuna is elevated to gourmet status by the same mix.

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Response to intaglio (Reply #1)

Sun Aug 17, 2014, 09:17 PM

6. Add cilantro and the tuna is perfection!

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Response to intaglio (Reply #1)

Sun Aug 17, 2014, 10:49 PM

8. oh man....shrimp is a huge favorite in these parts

and folks do like HOT spices, which I think drowns out the delicate flavor.
but this paprika.....should be just right.
Drool.

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Response to dixiegrrrrl (Original post)

Sun Aug 17, 2014, 07:14 PM

2. Yes

Great as a rub on chicken, beef, pork and, as you mention, salmon.

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Response to dixiegrrrrl (Original post)

Sun Aug 17, 2014, 07:27 PM

3. It adds a wonderful flavor to roasted vegetables.

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Response to dixiegrrrrl (Original post)

Sun Aug 17, 2014, 07:48 PM

4. Thanks. Will try it.

I often use plain old paprika to help brown potatoes, but this sounds worthy of MORE!

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Response to dixiegrrrrl (Original post)

Sun Aug 17, 2014, 09:15 PM

5. Love smoked paprika and bittersweet and hot and sweet! The best smoked paprika is from Spain.

While it is good sprinkled, it is best warmed briefly in oil to release all the flavor. And salmon and paprika are wonderful together! I would probably make a rub with some salt, a brown little sugar, and an herb. I'd warm heat the oil, add the ingredients then cool it a bit... then rub it on the salmon before cooking. Some lemon zest on top after cooking adds a great high note to the deep smokiness.

When my daughter was little, she couldn't tolerate hot spices so when I prepared anything with "heat", I'd set aside a portion and use smoked paprika instead. She called it the kid's spice.

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Response to Luminous Animal (Reply #5)

Sun Aug 17, 2014, 10:47 PM

7. Drool.......

thanks for the tips.
Gonna put salmon on tomorrow's shopping list.


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Response to dixiegrrrrl (Original post)

Tue Aug 19, 2014, 05:00 PM

9. I think I'll try it now...

You make a good canary in the coal mine of cuisine..

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Response to dixiegrrrrl (Original post)

Tue Aug 19, 2014, 05:01 PM

10. I love it. There is nothing quite like it.

Forget liquid smoke, go with the smoked paprika.

Enjoy!

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Response to cbayer (Reply #10)

Tue Aug 19, 2014, 05:49 PM

11. Pork...whadda think about ...grilled pork 'n paprika?

(eying the briquet's as I type.....)

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Response to dixiegrrrrl (Reply #11)

Wed Aug 20, 2014, 02:34 AM

13. Absolutely!

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Response to dixiegrrrrl (Original post)

Tue Aug 19, 2014, 10:20 PM

12. thanks for the reminder

The RG brought home a big container of it. It was a gift from someone at the Fancy Food Show. I haven't made full use of it, so I am looking forward to trying some of these ideas!



Cher

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