Tag: smoked paprika
Steak Tacos with Fresh Guacamole
- 1 to 1½ pounds tip steak, sliced thin diagonally
Spice Mix
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
Mix together and add the spice mix and steak pieces into a ziplock bag. Marinate in the refrigerator for 4 to 5 hours.
- 1 tablespoon olive oil
- 4 to 6 corn tortillas
Heat a cast iron or non-stick pan with the olive oil. Cook the steak pieces making sure they are not over done.
Heat the corn tortillas and serve with steak, guacamole and salsa.
Guacamole
- 2 ripe avocados cut into 1-inch pieces
- ¼ cup red onion, minced
- 2 garlic cloves, minced
- ½ cup cilantro, chopped
- 2 teaspoons salt
- Juice of 2 limes
Mix all the ingredients in a medium bowl. Cover with plastic wrap and refrigerate for an hour before serving.
Chipotle Sweet Potato Soup with a Smoked Paprika Cranberry Compote
This soup has yummy Latin flavors and it can be a great addition to a fabulous holiday menu…
- 4 to 5 medium sweet potatoes, skin pierce with a fork
Preheat oven to 400 degrees F.
Place the sweet potatoes on a cookie sheet and roast till cooked, about half an hour to forty minutes. Take out and let cool. Take the skin off and roughly chopped.
- 2 tablespoons extra virgin olive oil
- 1 teaspoon roasted cumin seeds, crushed in a mortar and pestle
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 chipotle pepper, chopped
- 2 tablespoons brown sugar
- 3 cups chicken broth
- Salt
- ¼ cup half and half
- ¼ cup milk
- Zest of a lime
- Juice of half a lime
Heat a heavy saucepan and add the olive oil. Add the roasted cumin seeds and sauté for 20 seconds on medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the sweet potatoes, chipotle pepper, brown sugar and chicken broth. Bring to a boil and simmer for 20 minutes. Blend the mixture in a blender until smooth. Transfer back to the saucepan and add the half and half and milk. Mix well and add salt. Cook for another 2 to 3 minutes and turn the heat off. Add the lime zest and juice. Mix well and check for seasonings.
Serve the soup with a dollop of compote.
Smoked Paprika and Cranberry Compote
- 1 cup fresh cranberries
- ¼ cup fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ cup brown sugar
- ½ cup cilantro, chopped
Bring the cranberries, orange juice, zest, smoked paprika, salt and brown sugar to a boil in a medium saucepan. Simmer, covered for about ten minutes or till the cranberries burst open. Check for seasonings and cook uncovered for another two to three minutes. Turn heat off and add the cilantro.
Tamarind Glazed Turkey
If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!
- 2 cups chicken broth
- 2 cups orange juice
- 1 tablespoon tamarind concentrate
- 2 tablespoons orange zest
- ½ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon smoked paprika
Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.
Compound Butter
- 1 stick unsalted butter, room temperature
- 2 teaspoons salt
- 5 garlic cloves, minced
- Zest of 2 navel oranges
- Pepper
Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.
- 2 to 3 cups chicken stock
- 2 5 to 6 pounds turkey breasts
- 12 carrots
- Salt
- Pepper
Preheat oven to 350 degrees F.
Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.
Make Ahead Gravy
- 4 cups homemade or store bought turkey stock
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Salt
- Pepper
In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.
Cranberry & Pineapple Salsa
Great take on cranberry sauce!
- 16 ounces fresh cranberries
- 1½ cups pineapple juice
- ¾ cups brown sugar
- 1½ cups fresh pineapple, cut into small chunks
- 2 teaspoons salt
- ¾ teaspoon smoked paprika
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
Add the cranberries, pineapple juice to a boil and let simmer for 5 minutes. Add the brown sugar, fresh pineapple, salt and paprika. Cook on low heat for ten minutes until the sauce is thick. Check for seasonings and let cool. Can be frozen at this point for up to a week. Add the cilantro and green onions right before serving.
Great Recipe for the 4th of July: Rib Eye Steaks with Roasted Tomatillo and Mango Sauce
- 4 boneless rib eye steaks- about a pound and a half to two
Marinade
-
- 2 teaspoons parsley, chopped
- 1 teaspoon oregano, chopped
- 3 cloves garlic, chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
Pound all the ingredients in a mortar and pestle till it forms a smooth thick sauce (The mixture can be processed as well). Marinate the steaks with the mixture and place them in a zip lock bag. Refrigerate for 5-6 hours.
Take the steaks out of the fridge an hour before grilling.
Preheat the grill.
Sprinkle the steaks with salt and pepper and place them on the grill. Cook on each side for 7-9 minutes or till desired. Cover with aluminum foil and rest for 10 minutes.
Roasted Tomatillo and Mango Sauce
- 4-5 medium tomatillos, husks removed and coarsely chopped
- 2 medium mangoes, peeled and coarsely chopped
- 2-3 medium spring onions, coarsely chopped
- 1 tablespoon olive oil
- Salt
- Pepper
Place the tomatillos, mangoes and spring onions on a grill pan. Mix the olive oil, salt and pepper. Grill till the vegetables are golden brown. Keep aside.
- Juice of one lime
- 1 teaspoon honey
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/3 cup cilantro, chopped
Process the grilled vegetables till smooth. Take the sauce out in a medium bowl and add the lime juice, honey, salt, smoked paprika and cilantro. Mix well and keep aside.
Memorial Day Recipes: Spicy Grilled Potatoes
- 5 to 6 medium red skinned potatoes, peeled and sliced thin
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Place the potatoes on a grill pan and drizzle the olive oil and sprinkle salt and pepper. Mix well and grill on medium till the potatoes are golden brown and tender- about half an hour. In case the potatoes are brown but not cooked, place them in an aluminum foil pouch and grill till soft.
Take off the grill and keep aside.
Dressing
- 1 cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- Salt
- 2 tablespoons extra virgin olive oil
- Juice of half a lemon
Mix the cilantro, parsley, cumin, paprika, salt, oil and lemon juice in a small bowl. Add to the cooked potatoes. Mix well and check for seasonings. Keep for at least 30 minutes before serving.
Mushroom and Scallion Enchiladas
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 4 cups Cremini mushrooms, sliced
- 2 garlic cloves, chopped
- 1 bunch scallions, cut into 1 inch diagonal pieces
- Salt
Heat a large skillet with the oil and the butter. Add the cumin and sauté on medium heat for 15 seconds. Add the mushrooms and sauté on high heat for 3 to 5 minutes. Add the garlic, scallions and salt. Continue to sauté for another 2 to 3 minutes. Add salt, check for seasonings, turn off the heat and set aside.
Sauce
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 medium onion, chopped fine
- 3 garlic cloves, chopped
- 3 cups tomato sauce/passata, homemade or store bought
- 1 cup water
- Salt
- Sugar
- ½ cup cilantro, chopped
Heat a saucepan with the olive oil. Add the ground cumin and paprika. Saute on medium heat for 30 seconds. Add the onion and garlic and sauté for 4 to 5 minutes on medium heat till the veggies are soft and translucent. Add the tomato sauce/passata and water and bring to a boil. Add some salt and sugar to taste in case the tomatoes are too tart. Lower the heat to a simmer and cook for 30 minutes with lid on. Take the lid off and check for seasonings. Add cilantro and turn the heat off and let the sauce cool.
- 6 to 8 small corn tortillas
- Grated cheese, Monterey Jack, cheddar or a mixture, about 2 cups
1 8X8 oven ready pan
Preheat oven to 350 degrees F.
Divide the mushroom mixture into 6 to 8 parts (depending on how many tortillas you are using)
Put a dollop of tomato sauce in the bottom of the pan and spread it around evenly.
Dip each tortilla in the tomato sauce, place the mushroom filling in the middle and top with a tablespoon of grated cheese. Roll the tortilla and place it seam side down. Repeat with the rest and top the dish with the rest of the grated cheese. Cover with foil and bake for 45 minutes. Take the foil off and broil for a few minutes to brown the top. Let cool for 5 minutes before serving.