GRILLED YUKON GOLD POTATO SALAD WITH RED PEPPER-SMOKED PAPRIKA MAYONNAISE
Steps:
- Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.
- While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.
- Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.
- Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.
CREAMY SMOKED PAPRIKA SAUCE
I made this sauce for tacos and my family went crazy over it! It brought our tacos to a whole new level! Store in a plastic squeeze bottle.
Provided by BigDaddyGrillMaster
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 9
Steps:
- Mix yogurt, mayonnaise, and lime juice in a bowl. Add paprika, capers, oregano, cumin, dill, and cayenne pepper; stir until evenly mixed.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 3.3 g, Cholesterol 4.9 mg, Fat 9.3 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 89.4 mg, Sugar 1.3 g
SMOKY MAYONNAISE
This makes quite a lot. I use it on roast beef sandwiches.
Provided by Andrew Grimes
Categories Sauces and Condiments
Time 5m
Yield 10
Number Of Ingredients 6
Steps:
- Mix sour cream, mayonnaise, paprika, sugar, cayenne, and salt together in a bowl until well blended. Store in the refrigerator.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 3.1 g, Cholesterol 12.2 mg, Fat 9.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 276.4 mg, Sugar 1.4 g
BEEF TENDERLOIN WITH SMOKED PAPRIKA MAYONNAISE
Provided by Shelley Wiseman
Categories Roast Dinner Buffet Mayonnaise Beef Tenderloin Spice Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 12 servings
Number Of Ingredients 11
Steps:
- Roast tenderloin:
- Preheat oven to 500°F with rack in middle.
- Mince and mash garlic to a paste with 1 1/4 teaspoon salt. Transfer to a small bowl and stir in paprika, cumin, oil, and 1 teaspoon pepper.
- Pat tenderloin dry, then rub garlic mixture all over it. Roast in a roasting pan until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare.
- Transfer to a platter along with any pan juices and cool, loosely covered with foil, 30 minutes to 1 hour. (Internal temperature will rise to about 130°F as it rests.)
- Make mayonnaise:
- Stir together mayonnaise, paprika, cumin, and 1/2 teaspoon pepper. Stir in meat juices and salt to taste
- To serve:
- Cut meat into thick slices. Serve warm or at room temperature, with smoked-paprika mayonnaise.
GRILLED POTATO WEDGES WITH SMOKED PAPRIKA MAYONNAISE DRESSING
Steps:
- Preheat a charcoal or gas grill to high heat.
- Brush the potato wedges with oil, sprinkle with salt and pepper and grill until nicely charred and cooked through, 2 to 3 minutes per side.
- While the potatoes are grilling, whisk together the mayonnaise, mustard, sherry vinegar and grilled lemon juice. Whisk in the olive oil. Season with salt and a generous amount of pepper.
- Pull the potatoes from the grill to a platter and dust with smoked paprika. Drizzle the sauce over the warm potatoes and scatter the parsley over the top.;
SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE
This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.
Provided by Ali Slagle
Categories dinner, lunch, snack, weekday, beans, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
- Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
- While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
- Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.
ROASTED CHICKEN WINGS WITH SMOKED-PAPRIKA MAYONNAISE
Categories Chicken Appetizer Marinate Roast Cocktail Party Super Bowl Kid-Friendly Mayonnaise Poker/Game Night Gourmet Small Plates
Yield Serves 6 as an hors d'oeuvre or 4 as a main course
Number Of Ingredients 13
Steps:
- Cut off wing tips, reserving for another use, and halve wings at joint. Put wings in a large sealable plastic bag. Finely chop garlic and add to bag with wine, water, paprika, vinegar, sugar, and salt. Seal bag, pressing out excess air. Marinate wings in bag in a large bowl, chilled, turning bag once, at least 8 hours and up to 24.
- Preheat oven to 400°F.
- Arrange wings in a roasting pan or large shallow baking pan large enough to hold them in one layer and pour marinade over them. Roast wings in middle of oven 30 minutes. Turn wings over and roast until marinade is reduced to a glaze and wings are golden brown, 25 to 30 minutes more.
- Make mayonnaise:
- In a bowl whisk together all mayonnaise ingredients. Serve wings with mayonnaise.
SMOKED PAPRIKA MAYONNAISE
This was in Gourmet to accompany beer-battered fish. It was yummy and gave the fish a Spanish (from the paprika) accent. The ingredients might not be what you have on hand, but for a special occasion or party it would be perfect.
Provided by SkinnyMinnie
Categories Low Protein
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Whisk everything together in a small bowl.
- Serve with fish and chips.
ROSEMARY-PAPRIKA CHICKEN AND FRIES
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
- Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
- Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
- Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.
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