Smoked Paprika O Rings Recipes

Steps:

• Add the potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
• Add the potatoes, celery and onions to a large bowl. Whisk together the mayonnaise, mustard, relish, sugar, smoked paprika and some salt and pepper in a separate bowl. Fold the dressing into the potatoes. Cover with plastic wrap and place in the fridge for at least 3 hours so the flavors can marry.

Steps:

• Preheat oven to 300 degrees F.
• Place chips on an oven tray and bake for about 5 minutes until they are hot and they begin to release their oil.
• While chips are in the oven mix together the paprika, garlic powder, sugar and salt.
• When the chips are hot, sprinkle the spice mixture over them and carefully toss to season all of the chips. (Be careful of the hot tray.)
• Serve warm or at room temperature.

Steps:

• Heat a couple of inches of oil in a deep pot over medium to medium-high heat. The oil, 6 cups or so, will take 10 minutes or so to heat evenly. To test, a piece of bread dropped into oil should brown in a count of 20 or bubbles should form on the handle of a wooden spoon inserted into oil.
• Separate and toss the rings in buttermilk. Cover a large, deep plate with plastic wrap for easy-clean up. Combine flour, cornmeal, spices, and salt on the plate. Toss 1/3 of the rings in the breading at a time and coat evenly. Fry 3 to 4 minutes until deep golden. Drain on a paper towel lined plate. Repeat.
• Combine the sour cream with peppers and dill in food processor and process until a smooth sauce forms. Transfer to a dish for dipping. Surround with O rings and serve.

Steps:

• Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
• Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
• Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
• Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
• While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
• When the grill is ready, lightly spray chops with avocado oil spray.
• Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

Steps:

• In a large bowl slowly whisk together the paprika and liquid smoke.
• When totaly incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
• Or.
• Line a deep sided metal pan with foil and when your done grilling place in grill on top grates for about 2 hours-this is what I did and wow-amazing smell! I used a whisk to stir every 30 minutes.
• When completly dry/cool place in food processor-small batches and pulse to remove any small clumps.
• Pour back into your Paprika bottle, use at will.
• 24 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.