Paprika sweet, Hungarian, Smoked

paprika

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Paprika peppers are closer to bell pepper than hot chili peppers. It adds color to many dishes. The subtle, mulled red is great for cooking or garnish.
The 2 main types of paprika are Hungarian (hot) and Spanish (mild).
Paprika is originally from South America but is now grown throughout Europe and the US. You can find both kinds smoked too.
Paprika will darken if left on the heat too long.
Paprika is mild enough for everyday cooking and decorating. It goes well in omelets on poultry, salads and of course deviled eggs.

This spice works well with warm spices like allspice, cardamom, ginger and turmeric. Paprika is a pepper so it also works with garlic, oregano, parsley, and rosemary.
Here is a chowder using smoked paprika-
Smoky Salmon Chowder

Here is a delicious way to use paprika.
Crab Meat and Smoked Gouda Stuffed Chicken Breasts with
Country Milk Gravy Serves 4

  • 16 ounces (2 8-ounce cans) Phillips Claw Crab Meat
  • 4 4-ounce boneless skinless chicken breasts
  • 4 ounces Smoked Gouda cheese, diced
  • 2 teaspoons Phillips Seafood Seasoning
  • 2 teaspoons whole grain mustard
  • 2 teaspoons dried parsley, plus 1 teaspoon
  • 2 Tablespoons olive oil
  • 1 teaspoon paprika, optional

1. Preheat oven to 350 degrees. Pound individual chicken breast with a mallet into 1/8-inch thickness. Set aside.
2. In a large bowl, combine crab meat, cheese, seasoning, mustard, 2 teaspoons parsley.
3. Drizzle a 9×13-inch baking dish with olive oil. Place chicken breasts in a single layer.
4. Divide crab meat mixture evenly between the four breasts. Fold chicken over to cover filling.
5. Cover with foil and bake for 40 minutes or until internal temperature reaches 165 degrees.
6. While chicken is baking, prepare gravy.
7. Place cooked chicken on a plate. Cover with gravy and sprinkle with paprika and reserved parsley if desired.

Gravy

  • 3/4 cup chicken stock
  • 1 cup 2 percent milk
  • 2 Tablespoon cornstarch
  • 1 Tablespoon butter or margarine
  • salt & pepper to taste

In a small saucepan, dissolve cornstarch in chicken stock. Add milk and butter. Salt and pepper to taste. Bring to a boil over low heat, stirring constantly. Boil approximately 1 minute or until thickened. Spoon over chicken. Serve.

Whole grain mustard balances out the smokiness of the Gouda and natural sweetness of the crab meat. The subtle chicken flavored milk gravy brings it all together.

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