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Old 12-13-2010, 04:01 PM   #1
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Smoked paprika

I bought some smoked Spanish paprika. What would you recommend using it with?

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Old 12-13-2010, 04:09 PM   #2
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Do not put it on ice cream, donuts or any other sweet. Not sure it would be good in tuna sald, but I could be wrong.
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Old 12-13-2010, 04:10 PM   #3
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Whatever dish to which you'd like to impart a smoky flavor; E.G., certain fish dishes. I use a little in shrimp ajillo.
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Old 12-13-2010, 04:14 PM   #4
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Quote:
Originally Posted by PrincessFiona60 View Post
Do not put it on ice cream, donuts or any other sweet. Not sure it would be good in tuna sald, but I could be wrong.

What she said,

...put it on anything else.

Seriously, it adds a nice hint of smokiness to many dishes. I sprinkle it on when I'm making home fries, roasted potatoes. Add it to meats, sautés, stir fries, anywhere you want a little smoke. Use it in a dry rub in place of regular paprika or in more traditional dishes like Hungarian goulash.
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Old 12-13-2010, 04:23 PM   #5
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Might be usable in a marinade to make ersatz finnan haddie.
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Old 12-13-2010, 04:39 PM   #6
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It is one of my favorite spices. You can use it most places that you would want a hit of smoke. It is my (not so) secret ingredient in my hamburgers. It works well with heavy beef flavors like beef stew and pot roast and things like that.
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Old 12-13-2010, 04:41 PM   #7
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It is one of my favorite spices. You can use it most places that you would want a hit of smoke. It is my (not so) secret ingredient in my hamburgers. It works well with heavy beef flavors like beef stew and pot roast and things like that.
I guess tonight's hamburger steak will have a smoky taste
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Old 12-13-2010, 04:42 PM   #8
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Old 12-13-2010, 04:45 PM   #9
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I put a dash of it in my stuffed cabbage rolls and goulash. Any tomato based soup can be improved by a little of it. There are so many people of my parents' generation who think paprika is only a decoration. It's great in some Portuguese bean soup.

Good in meatballs and meatloaves. A bit on top of devilled eggs would be good.

This is a great thing to use rather than liquid smoke.
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Old 12-13-2010, 04:49 PM   #10
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I use it in meat rubs for bbq, or roasting also.
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Old 12-13-2010, 05:09 PM   #11
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Thanks for all the great ideas guys.

I was in a specialty store at Atwater Market (sort of farmer's market in Montreal). I got some liquid smoke too. I've been looking for it ever since I found out it wasn't made synthecally of nasty chemicals
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Old 12-13-2010, 08:13 PM   #12
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i use regular or smoky paprika really ofter. it replaces salt in my diet. eggs, meat, chicken, fish. sometimes i use the regular if i don't want to overwhelm the dish. i put in stews, beans and soup. i discovered the many uses when salt became a problem for me.
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Old 12-13-2010, 09:07 PM   #13
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I tried it in my hamburger steak. It was interesting. I think it will grow on me.
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Old 12-13-2010, 09:47 PM   #14
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I don't think I've ever seen smoked paprika, just the regular stuff. Is it someplace other than spices?
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Old 12-13-2010, 09:52 PM   #15
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Quote:
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I don't think I've ever seen smoked paprika, just the regular stuff. Is it someplace other than spices?
i found it with the spices. if not you can order on line.
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Old 12-13-2010, 10:56 PM   #16
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Quote:
Originally Posted by Zhizara View Post
I don't think I've ever seen smoked paprika, just the regular stuff. Is it someplace other than spices?
I got it in a store that specializes in spices and sauces. I'm particularly fond of hot paprika, which I can get in some stores near me. The smoked paprika came in hot and sweet (regular, it isn't actually sweet). I bought the smoked sweet.
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Old 12-13-2010, 11:30 PM   #17
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i like to rub a whole chicken or turkey with a little butter, then sprinkle it inside and out with s&p, onion powder, garlic powder, and paprika. it adds nice colour and flavour to the otherwise boring bird.
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Old 12-14-2010, 01:21 AM   #18
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I use it most like tom suggests, I use the hot smoked P in the sauce for Patatas Bravas.
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Old 12-31-2010, 04:11 PM   #19
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- make smoked paprika butter for several uses such as rubbed under the skin of poultry before roasting or on grilled corn on the cob
- as already mentioned in a rub or marinade
- yummy in homemade roasted tomato soup
- sprinkled on hummus to replace sumac
- smoked paprika goulash
- add to polenta for a hint of a kick
- infuse it in oil to drizzle on all sorts of things!
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Old 01-02-2011, 03:11 PM   #20
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LCBO's Food & Drink Magazine has a great recipe for Portuguese Kale Soup that uses smoked paprika. I use Kielbasa or Chirozo for the sausage and a vegetable stock instead of chicken stock.

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BTW, this magazine has some great recipes--you can search by ingredient or by recipe type (soup, salad, main dish, etc.). If the link doesn't work, search on Kale as the main ingredient. In 10+ years, I've yet to be unhappy with how one of these recipes turns out.
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