280167 Sat Oct 08 08:51:19 -0700 2005 18 31 Home Cooking 0 1487646 Hi all, We recently hosted a paella dinner party. Everything went great.... except the flan, but that is for another thread! I bought a new container of a lovely smoked paprika of which I used only a teaspoon. Any (fun, creative) ideas for using this? Thanks! Pam Sat Oct 08 08:51:19 -0700 2005 0 PamelaD 1 1487649 It is lovely stuff.Just sprinl;e anywhere you might some smoke flavor,ribs etc. Sat Oct 08 09:47:46 -0700 2005 1487646 0 Candy 1 1487651 Toasted walnuts with smoked paprika. In a nonstick frying pan, over low heat , stirring constantly, toast in 2-3 tablespoons of butter, 2-3 cups walnuts seasoned with kosher or coarse sea salt, freshly ground pepper and smoked paprika to taste. Takes about 10 minutes until the nuts are slightly crispy, lightly toasted and fragrant. Be careful not to burn them. These are great when warm. Leftovers, if any, will keep in the refrigerator. Sat Oct 08 10:04:23 -0700 2005 1487646 0 Ms. Plaza Street 1 1487654 This classic tapa is really delicious. I've paraphrased a recipe from Bobino Cafe and Wine Bar in Minneapolis. Patatas Bravas 4 peeled Yukon gold potatoes (to 5)cut into 1-inch dice 1/3 cup good quality tomato paste (preferably the kind sold in squeeze tubes) 2 tablespoons sugar 2 tablespoons sherry vinegar 1 tablespoon smoked paprika 1 tablespoon minced garlic 1 teaspoon minced fresh rosemary, plus more for garnish 1 small onion, small dice 1 tablespoon diced or julienned Spanish serrano ham or prosciutto olive oil, for garnish Boil potato chunks in water to cover for 15 minutes, or until soft. Reserve about 1/2 cup cooking water. Drain potatoes. Cool. In a heavy saucepan, mix reserved potato water, tomato paste, sugar, vinegar, paprika, garlic, rosemary, onion and ham. Cook over medium heat, stirring so that the mixture doesn't stick, for about 10 minutes, or until thick. Be careful -- the tomato paste and sugar will cause this to burn if your heat is too high or if you don't stir or if you use a cheap, thin metal saucepan. Add potatoes. Toss just to coat. Taste and adjust seasoning. Remove from heat and allow to cool at room temperature. Serve at room temperature, drizzled with olive oil and topped with fresh rosemary. Makes 4 to 6 tapas servings. Sat Oct 08 11:22:47 -0700 2005 1487646 0 Nancy Berry 1 1487658 Try it with roasted sweet potatoes. A little salt and pepper some lime juice and you've got a great side dish. Sat Oct 08 11:52:18 -0700 2005 1487646 0 Morgan 1 1487659 A favorite recipe I make often: Dufner Family Chicken in Susan Herrmann Loomis' 'Farmhouse Cookbook'. It uses sauteed chicken parts layered in a deep covered casserole with fresh herbs and topped with sliced onions and 3-4 Tbl. paprika. Since I discovered the smoked paprika, the dish has gotten even better! and so simple--slow cooked at 300 degrees it can bake 2 to 4 hours. The chicken is tender and moist and the juices and onions make a delicious caramelized 'sauce' without adding any liquid at all. My family adores this dish any time of year. Sat Oct 08 11:56:20 -0700 2005 1487646 0 toodie jane 2 1487690 Wow Toodie Jane, Does that chicken recipe ever sound wonderful. Should you ever feel inspired to post the full recipe, this Sherman Oaks California home cook would be MOST appreciative. Have a great weekend, Jeff Sat Oct 08 21:35:15 -0700 2005 1487659 0 JeffW 3 1487710 I'm not Jane, but was also intrigued by the sound of the recipe.... so I googled and here it is... linked below. Scroll down for the recipe. Link: http://www.gilroydispatch.com/lifestyles/contentview.asp?c=136422 Sun Oct 09 08:50:04 -0700 2005 1487690 0 Moyn 4 1487726 Hi Moyn, It was thoughtful and appreciated that you took the time to "google" the recipe for this unusual chicken dish. Thanks to you, Jeff Sun Oct 09 15:08:05 -0700 2005 1487710 0 JeffW 3 1487720 Re: Dufners' Favorite Meal from Susan Herrmann Loomis' 'Farmhouse Cookbook'. She's also written the 'French Farmhouse Cookbook' which is terrific also. Her MO is to go to working farms and collect owners recipes' using the product of said farm. Nice angle and it personalizes the recipes; it's like inheriting a relative's recipe collection. I'd love to post the recipe, but don't know the protocall on posting copyrighted recipes verabtim. The previously linked recipe is close, and paraphrased, as was my original post. I believe the use of fresh herbs instead of dried layered between the chicken pieces does make a difference. I remove the herb stems before serving. My favorite herb combo's are fresh lemon thyme and tarragon from my garden, but I use whatever is growing at the time. In winter it may be thyme and parsley. Farmer's mkts and grocery produce departments have small pkgs of fresh herbs you could experiment with, and even though they're 'pricey', chicken is so reasonable, it's worth the extra cost IMO. I use about 2-3 T of smoked paprika over the onion layer instead of just 1 T. Other than that, the linked recipe will get you there. The onion slices are almost melted in texture, and the sugars of the onions and chicken caramelize into a delicious sauce. No need to add any addtional liquid,as you might for chicken fricasee(sp?).I skin my chicken pieces as I like to keep fat out of the sauce. (All you chicken-skin lovin gaspers out there: I'll take my animal fats in ice cream, please) I just made this dish the other day and we finished it off for lunch the following day. When I take leftovers to work, (a rest-hotel) all the young servers go crazy ("WHAT did you bring today?!")it smells so good reheated. I often make a triple recipe in my big dutch oven and freeze it for last minute meals. Our family's favorite cool season comfort food. Sun Oct 09 12:01:55 -0700 2005 1487690 0 toodie jane 4 1487725 Hi again Toodie Jane, Thank you for responding. I've noticed that another Chowhounder posted the link to the Dufner recipe, so it is now officially able to be viewed. Now that it is public domain, I'm wondering if you might consider posting your exact version, because I have a feeling that it comes out delicious, when baked for so long at 300 degrees! In your general description, there are some other changes also, and only if you have the time to post it, I would really enjoy making your interpretation of this dish. Hope you are having a nice weekend. Jeff Sun Oct 09 15:06:52 -0700 2005 1487720 0 JeffW 5 1487804 my method: Buy one whole chicken and cut it up, remove skin and fat pockets. Lightly salt chicken parts. (Save skin and innards for later use in stock pot. I freeze mine till I have about a quart, then make stock.) Peel and slice two large brown onions into 1/4 inch slices. Gather about 10 herb sprigs: thyme, parsley, tarragon, or oregano, preferrably at least two types. Wash and pat them dry. Heat two large cast iron frying pans over medium gas flame. Add to each pan: 1 T olive oil and 1 T unsalted butter, when shimmering, add salted chicken parts. Cook for two to three minutes at med flame, then manage your flame to produce light browning, but not DARK browning on your chicken (that's the sugars burning--not a good flavor!) Don't turn pieces till they have started to caramelize. You want to get a nice golden brown color, since this adds much flavor to the finished dish. Using two pans allows space between pieces, and the chicken browns more quickly than when crowded. After pieces brown on both sides, remove them to a side plate. In a large (4 qt)oven-proof lidded casserole, (I use porcelain-over-castiron or stoneware) place one layer of chicken parts, season them with freshly ground pepper, top with several herb sprigs, the two bay leaves, then continue layering chicken and herbs. Add the onion rings as the final layer, and sprinkle this with 2 to 3 T. Spanish smoked sweet paprika.(this comes also in "hot" but I haven't tried it. Might be very good!)You can use less paprika if you like; the original recipe calls for 1 T. I skim off ALL fat from the juices left in the frying pans, then use a 1/4 cup of water (or any stock I have handy) per pan to deglaze the pans by stirring and dissolving any crusty bits into the liquid. Pour this over the chicken--no more than 1/2 c liquid. Cover the casserole dish and place in the middle of a 300 degree oven, and cook for up to 3-4 hours. I usually let it go at least 3 hours. Remove any twiggy bits of herb stems and the bay leaves before you serve. Be sure each helping gets a generous amount of the meltingly delicious onion rings. The herb leaves just dissolve into the thick sauce that is in the bottom of the casserole. Spoon this over the top. This is nice served with fresh green beans and steamed tiny red potatoes. Very hearty food and so satisfiying! Hope you enjoy it. Mon Oct 10 12:51:24 -0700 2005 1487725 0 toodie Jane 6 1487875 Wow Toodie Jane, was that ever a nice post for me to have just read. Your details are especially appreciated. I actually ordered my first "smoked" paprika from Penzey's spices, and I anticipate that I will be making this dish next week. Thank you SO SO much, Jeff Mon Oct 10 17:18:51 -0700 2005 1487804 0 JeffW 2 1487799 Made the "Dufner's favorite dinner" last night and we all thanked you! Used Herbes de Provence from Penzey's as well as their smoked paprika. Easy and delicious with the added bonus of a house that smells like someone is cooking for the Gods. This is a definite "DO AGAIN". Thank you. Mon Oct 10 12:46:57 -0700 2005 1487659 0 Sherri 1 1487679 Black bean soup! I second any application where potatoes or sweet potatoes are involved. This is indeed lovely stuff - gives the smokey flavor where a chile-type heat is not desired. Sat Oct 08 17:18:05 -0700 2005 1487646 0 Sherri 2 1487898 do you add it to the soup as a garnish, or in the beginning when you are frying onions/garlic? Thanks. Mon Oct 10 21:44:48 -0700 2005 1487679 0 Kate 3 1488092 Both times, Kate. After the onions, etc have softened, add a TBLS and cook it in. When the soup is finished, I serve it with a splash of Sherry, dollop of sour cream and healthy sprinkle of smoked paprika. Sorry for the delay in answering -- I've been OOT. Tue Oct 11 16:15:26 -0700 2005 1487898 0 Sherri 1 1487689 The Spanish stuff? Hot, sweet, or bittersweet? I have found it works wonders when you get a batch of chili to that stage of wondering what it's missing. Sat Oct 08 21:33:31 -0700 2005 1487646 0 rexmo 1 1487763 Don't know how much fun this is but I use it in Chili sometimes, in scrambled eggs and as a dry rub for Tuna steaks and Porkchops. Mon Oct 10 08:32:09 -0700 2005 1487646 0 FatBob