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Ideas for Paprika condiment?

c
chowaholic2011 Sep 9, 2012 01:46 PM

Hi,

I have this container-ful of the mostb divine parika paste that I bought at a butchery-restaurant in Budapest.
Of course, I couldn't resist cracking it open for a taste. And two. So now I have an open container that I must use quite quickly. I have eaten it with marinated and grilled beef, can do a few more meats.

It's a very thick, very flavourful condiment of great Hungarian paprika and I would liek to make the best possible use of it. (Cooking WITH it would be a sinful waste)
Any suggestions how I could best use it?

Thanks! ;)

  1. c
    chowaholic2011 Sep 15, 2012 12:20 PM

    So i tried my divine condiment over ostrich fillet with chickpeas in EVOO, rosemary and garlic. Scrumptious!
    Baked potato with gorgonzola - yummy!
    but the best was probably with garlic, chopped parsley and a 'spreadable' Italian sausage, quickly tossed over the fire, and stirred in with cooked spaghetti (al dente, of course). I'm doing seconds tomorrow!

     
    3 Replies
    1. re: chowaholic2011
      HillJ Sep 15, 2012 12:39 PM

      Wow, that looks delicious!

      1. re: HillJ
        c
        chowaholic2011 Sep 15, 2012 01:14 PM

        Tastes even better. Thanks :)

      2. re: chowaholic2011
        iL Divo Sep 15, 2012 06:39 PM

        chow>that looks like my kind of meal.

      3. k
        katecm Sep 13, 2012 05:03 PM

        The awesome Czech restaurant by me serves potato pancakes topped with shredded chicken and peppers and onions in a paprika cream sauce. Sounds like yours is perfect!

        1 Reply
        1. re: katecm
          c
          chowaholic2011 Sep 15, 2012 11:35 AM

          Kate, i actually tried it like you said, sort of. I used pulled pork instead of chicken. And no cream. Just diluted with a little Sicilian EVOO. Was yummy!!! :)

        2. Paprikaboy Sep 13, 2012 11:44 AM

          I'd make one of my very favourite dishes pulpo a la gallega.
          Instead of using paprika and olive oil I'd let the paste down with olive oil and drizzle over the pulpo and potatoes.

          Had to weigh in with a comment given my username!

          1 Reply
          1. re: Paprikaboy
            c
            chowaholic2011 Sep 15, 2012 11:39 AM

            Haha, got me laughing when I saw your username. I tell you, after this jar's over, I could be ell become paprikagal :)
            Your suggestion sounds interesting - although I'm wondering if a paste as zesty as this wouldn't overpower the delicate octopus...?

          2. Musie Sep 13, 2012 05:23 AM

            Roasted pepper pesto. The paprika will just take it to another oh so delicious level.

            1. HillJ Sep 12, 2012 12:12 PM

              Take a nice roll of goat cheese and cover the cheese with the paprika paste, then roll it in fresh finely chopped herbs (I usually use thyme) and lemon zest grated as finely as possible. Serve with crackers and cut vegetables.

              6 Replies
              1. re: HillJ
                c
                chowaholic2011 Sep 15, 2012 11:39 AM

                Hill, that sounds like a bomb! I have to try it! It actually sounds like something I could get addicted to :) Goat cheese is on my favourites list already.

                1. re: chowaholic2011
                  HillJ Sep 15, 2012 11:41 AM

                  It is, chow! I've made it with paprika paste, smoked paprika powder and a combo of half paprika half dried parsley rolled into the surface of a goat cheese log. Looks nice too.

                  1. re: HillJ
                    c
                    chowaholic2011 Sep 15, 2012 12:29 PM

                    I'm thinking of using za'atar(sp?) - a combination of sesame, thyme and sumac that a friend got me from Lebanon. I think the smoky earthy taste will work great as balance.

                    1. re: chowaholic2011
                      HillJ Sep 15, 2012 12:41 PM

                      Awesome choice, love za'atar! Served with grilled lamb & pita points even better!

                      1. re: HillJ
                        c
                        chowaholic2011 Sep 15, 2012 01:15 PM

                        Yes, great with meat. But I want to try your goat cheese log suggestion with za'atar and the paprika this time. Have a feeling it'll work :)

                        1. re: chowaholic2011
                          HillJ Sep 15, 2012 02:01 PM

                          Sounds delicious.

              2. DuchessNukem Sep 11, 2012 06:14 PM

                Instant chicken-paprikash-style sandwich: leftover chicken, onions (softened or not), coarse bread w/sour cream or cream cheese on bottom half, condiment on top half.

                Also, you could very likely repackage and freeze the paste, to avoid burnout. :)

                1 Reply
                1. re: DuchessNukem
                  c
                  chowaholic2011 Sep 15, 2012 11:41 AM

                  Thanks, i was also wondering about freezing, but I'm just not sure, considering it's a 'homemade' one. Packed into and sold in a simple plastic tub with an expiry date :) I really don't know if it would stand repackaging/freezing and I'm not keen on wasting it :(
                  I already made a sandwich, something like you suggested. But I used tofu, as I had some lying around that anyway didn't taste like much on its own. I grilled it first and then made the sanwich - my condiment sure gave the tofu a whole new lease of life ;)

                2. c
                  cheesecake17 Sep 11, 2012 05:41 PM

                  Grilled cheese on multigrain bread with arugula and some of that interesting spread

                  1 Reply
                  1. re: cheesecake17
                    c
                    chowaholic2011 Sep 15, 2012 11:43 AM

                    It works on only a very few cheeses, i saw. Strangely, it was good with gorgonzola.

                  2. Scoutmaster Sep 11, 2012 05:05 PM

                    Cut 1 inch pieces of broccoli and cauliflower, line a baking sheet with them, drizzle with olive oil, sprinkle with a little Kosher salt and pepper and the paprika. Roast at 425 for about 20 minutes. Meanwhile, caramelize some onion. Put in a pot and add homemade chicken stock. Use an immersion blender to soup consistency (I like to leave a few chunks). Makes a wonderful, low calorie, creamy soup. You won't even miss the cream or cheese.

                    Actually, the roasted veggies are good on their own.

                    1 Reply
                    1. re: Scoutmaster
                      c
                      chowaholic2011 Sep 15, 2012 11:46 AM

                      In fact, those roasted veggies are REALLY good on their own! :) Thanks!

                    2. d
                      Dirtywextraolives Sep 9, 2012 05:46 PM

                      Mix it with some mayonnaise for a sandwich spread. I also would use it in potato salad. Or baked stuffed potatoes.

                      Add it to melted butter to baste chicken or turkey with.

                      Add it to softened butter to melt over steaks, and grilled fish or seafood.

                      Mix it with softened cream cheese to spread on bagels, sandwiches, or mix with scrambled eggs.

                      Add to oil and drizzle over steamed potatoes or veggies.

                      Hope that helps!

                      2 Replies
                      1. re: Dirtywextraolives
                        c
                        chowaholic2011 Sep 15, 2012 11:47 AM

                        I've seen that it works with stronger-tasting meats, rather than chicken or fish. However, it works well with jacket potato with gorgonzola :)
                        Mixing with oil is also a good idea!
                        Thanks!

                        1. re: Dirtywextraolives
                          steinpilz Sep 15, 2012 02:16 PM

                          Mix it with mayo and crushed garlic, put it on everything - sandwiches, fish, veggies....!

                          There's also green onion festival in Spain that uses a paprika based Romanesco sauce:

                          http://www.catalannewsagency.com/news...

                          @castorpman

                        2. v
                          venushakti Sep 9, 2012 05:45 PM

                          My Chilean grandmother always serves her beans and lentils with a swirl of some paprika warmed in olive oil. Maybe a riff on that?

                          1 Reply
                          1. re: venushakti
                            c
                            chowaholic2011 Sep 15, 2012 11:44 AM

                            Hmm, I love beans and lentils. Will try this in some way. Sure to be good, if not great.
                            But if you would like to send some beans recipes from your grandmother my way, they would be much appreciated ;)
                            Thanks!

                          2. todao Sep 9, 2012 02:05 PM

                            I'm thinking a hoagie roll spread with that wonderful paste you have, filled with some grilled skirt steak and fried onions.

                            1 Reply
                            1. re: todao
                              c
                              chowaholic2011 Sep 9, 2012 03:23 PM

                              Sounds good :) Meat, fried onions, paprika = always a sure winner in my book. Thanks!

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