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.
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.
SWEETCORN WITH SMOKED PAPRIKA & LIME BUTTER
Enjoy corn on the cob with a smoked paprika and lime butter for a simple yet delicious summer side. You can make them on the barbecue or hob
Provided by Milli Taylor
Categories Side dish
Time 30m
Yield Serves 4 as a side dish
Number Of Ingredients 7
Steps:
- Peel back the corn husks, then trim away using a sharp knife and discard. Bring a large pan of salted water to the boil, lower the heat to medium and cook the corn cobs for 10 mins. If you'll be cooking the corn in a frying pan instead of the barbecue, cook for 13 mins.
- Meanwhile, make the paprika & lime butter. Mix the softened butter with the paprika until fully combined. Stir in half the lime zest and half the parmesan.
- Light the barbecue, if using, and wait until the coals are ashen. Alternatively, heat a dry frying pan over a medium heat until hot. Drain the corn, pat dry with kitchen paper and brush lightly with the oil. Cook for 7-10 mins in the hot pan or on the barbecue, turning every couple of minutes until golden and slightly charred in spots.
- Remove the corn to a plate using tongs and spread the paprika butter all over it. Sprinkle with the rest of the parmesan, the coriander and the remaining lime zest. Serve with the lime halves for squeezing over.
Nutrition Facts : Calories 312 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
ROASTED SALT & PAPRIKA ALMONDS
These nuts have a great kick of spice and can be whipped up quickly ahead of entertaining
Provided by Good Food team
Categories Buffet, Side dish
Time 22m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 mins. Tip the hot nuts into a bowl and toss with the butter, salt and paprika to taste, until coated. Tip the nuts back onto the tray and roast for 2 mins more to dry the coating onto them. Cool and store in an airtight container. The nuts will keep for 3 days.
Nutrition Facts : Calories 240 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.7 milligram of sodium
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.
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GRILLED LOBSTER TAILS WITH SMOKED PAPRIKA BUTTER
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4.6/5 (14)Category Main CourseCuisine AmericanEstimated Reading Time 6 mins
- Oil the grill grates of your grill with paper towels lightly coated with grapeseed or canola oil. Preheat one side of the grill on high and one side on low for 10-15 minutes.
- Rinse the lobster tails and pat dry. Starting at the fleshy end, cut the top of the shell down the middle, stopping at the tail. Use a sharp knife to score a line down the center of the lobster meat, about 1/4 inch deep. Gently pull the lobster meat out of the shell but leave the part that connects with the tail intact and tuck the shell under the meat, so it rests on top of the shell.
- In a small bowl, mix the butter, garlic, lemon juice, parsley, smoked paprika and kosher salt together until smooth.
- Spread some of the butter on each of the tops of the lobster tails. Place on the hot grill, cover and cook for 10 minutes then baste with a little more butter. Cook for another 5 minutes or until the lobster tails are opaque and slightly firm to the touch. If the tails look milky rather than fully opaque or white, cook another few minutes, checking frequently.
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