CORN WITH PAPRIKA BUTTER
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Mix 1/2 stick softened butter, 1 small clove grated garlic, 1/2 teaspoon smoked paprika and 1/4 teaspoon finely chopped rosemary. Season with salt and pepper. Boil 4 ears corn in salted water until crisp-tender, about 5 minutes. Drain the corn and dot with the spiced butter.
JUNIPER BRINED TURKEY WITH PAPRIKA BUTTER
Provided by Food Network Kitchen
Time 8h
Number Of Ingredients 12
Steps:
- Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest. Bring to a boil, then simmer 10 minutes. Add 6 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
- Remove the turkey from the brine; rinse and pat dry. Crush and chop the coriander seeds, cumin seeds and garlic. Mix with the paprika and butter until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
- Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
EASY BUTTER BEANS, PAPRIKA, AND PIQUILLO PEPPERS
This pantry-based canned bean recipe is packed full of flavor. Simply cook onions, garlic and spices, add butter beans, sherry vinegar, and piquillo peppers.
Provided by Selin Kiazim
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a wide-based pan over a medium heat, caramelize the red onions in 5 Tbsp. of the olive oil for 15 minutes or until they turn golden and soft. Add a little fine salt, the garlic and spices and continue to cook for 2-3 minutes. Add the tomato purée and cook for another minute.
- Add the beans and sherry vinegar and reduce the liquid by half over a medium heat. Turn the heat off. Add the piquillo peppers and the remaining olive oil and season with salt to serve.
SAUTEED CORN WITH PAPRIKA BUTTER
Paprika is often sprinkled over deviled eggs, but in this recipe, this peppery spice adds kick to butter that's mixed with sauteed corn and scallions.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat Paprika Butter (above) in a large skillet over medium-high heat. Add 2 packages thawed frozen corn kernels. Cook, tossing occasionally, until tender, 3 to 5 minutes.
- Add sliced scallions; season with coarse salt and ground pepper. Toss to combine.
Nutrition Facts : Calories 178 g, Fat 7 g, Fiber 4 g, Protein 5 g
SPICED PAPRIKA BUTTER
Provided by Alison Roman
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Mix 1/2 cup (1 stick) room-temperature unsalted butter, 1 1/4 teaspoons hot smoked paprika, 1 teaspoon celery seeds, and 1/4 teaspoon cayenne pepper in a small bowl until well combined; season with salt and pepper.
BROILED SNAPPER WITH PAPRIKA BUTTER
Snapper gets a bit of spice and lots of flavor with this paprika butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Heat broiler; set rack 4 inches from heat. Lightly oil a broiler-proof baking sheet; arrange 4 snapper fillets (8 ounces each), skin side down, on top.
- Dividing evenly, spread fillets with a total of 3 tablespoons softened Paprika Butter; season with coarse salt and ground pepper. Broil until fish is opaque throughout, 8 to 10 minutes.
Nutrition Facts : Calories 308 g, Fat 12 g, Protein 47 g
GRILLED CORN WITH SMOKED PAPRIKA BUTTER
Categories Side Kid-Friendly Corn Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Blend butter, paprika, garlic, sugar, and salt in processor until smooth. Wrap paprika butter in plastic, forming 1 1/2-inch-diameter log. Refrigerate butter until very cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Prepare barbecue (medium-high heat). Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain well. Grill corn until lightly browned in spots, turning occasionally, about 5 minutes. Serve corn hot with thick slices of paprika butter.
PAPRIKA BUTTER
Spread it on meat or chicken before grilling, or serve it with corn on the cob.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- In a small bowl, stir together butter, paprika, salt, and pepper. Use immediately, or refrigerate, covered, up to 1 week.
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