Tag: smoked paprika
Grilled Skirt Steak
- 1 to 2 pound skirt steak
Marinade
- 4 garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- ½ cup cilantro, chopped
- Juice of one lime
- 1 tablespoon extra virgin olive oil
Add the garlic, cumin, salt and smoked paprika into a mortar and pestle. Pound and crush the garlic and spices. Add the cilantro and continue to pound smooth. Add the lime juice and olive oil. Mix well and marinate the steak in a zip lock bag for 2 to 3 hours.
Grill the steak to desired doneness. Let it rest for 15 minutes before slicing. Serve with jicama salsa and guacamole.
Fresh Peach Salsa
-
- 4 to 5 medium peaches, chopped into ¼ inch squares
- 4 green onions, chopped
- 2 garlic cloves, minced
- Juice of a large lime
- 1 to 2 teaspoons honey
- 1 teaspoon smoked paprika
- 1 to 2 teaspoons salt
- ½ cup cilantro, chopped
Add the peaches, onions and garlic in a small bowl. Add the lime juice, honey, paprika, salt and cilantro. Mix well and keep aside for at least an hour before serving.
Chilean Sea Bass with Smoked Paprika with Corn Risotto and Avocado Salad
- 1½ pound Chilean sea bass, cut into 3 to 4 filets
Spice Rub
- 1 teaspoon coriander powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
Mix the spices in a small bowl. Rub the fish filets all over with the spice rub. Marinate for 2 to 3 hours in the fridge.
- Olive oil
- Salt
Preheat oven to 400 degrees F.
Place the fish filets on a lined cookie sheet. Drizzle oil and sprinkle salt on each of the filets. Bake for 9 to 12 minutes, depending on the size of the filets.
Corn Risotto with Avocado Salad
- 2 tablespoons extra virgin olive oil
- 1 teaspoon roasted cumin, powdered
- 1 medium shallot, chopped
- 2 garlic cloves, minced
- 2 ears of corn, off the cob
- 1 cup Arborio rice
- 3 to 4 cups chicken broth, warmed
- Salt
- 1/3 half and half
- ½ cup queso fresco, grated
Heat a wide frying pan with the olive oil. Add the cumin and sauté for a minute on medium heat. Add the shallot and garlic. Saute for 2 to 3 minutes. Add the corn and the rice. Saute for 3 to 4 minutes on medium low heat. Gradually add the broth one ladle at a time, stirring the rice in between. Add the liquid as it cooks out. The risotto should take about 20 minutes to cook. Add the half and half and cheese. Mix well and check for seasonings. Add salt. Serve with avocado salad on top and fish on the side.
Avocado and Tomato Salad
- 1 large Hass avocado, cut into ½ inch pieces
- ½ cup cherry tomatoes, cut in half
- Juice of half a lime
- Salt
- ½ cup cilantro, chopped
Mix the avocado, tomatoes, lime juice, salt and cilantro in a medium bowl. Mix well and serve on top of the risotto with the fish on the side.
Grilled Shrimp with Cherry Salsa
I love this recipe- very simple and very much in season. Grab those cherries while they are still around and make a delicious salsa!!
- 1 pound medium shrimp, cleaned and deveined
- Salt
- 1 teaspoon smoked paprika
Place the shrimp in skewers and sprinkle with salt and smoked paprika. Marinate for two hours in the fridge.
Cherry Salsa
- 1 cup red or white cherries, pitted and chopped
- 1 medium shallot, chopped
- Juice of a medium lemon
- 1 serrano chili, chopped
- Salt
Transfer all the ingredients to a bowl. Mix well and let marinate for an hour or two.
Grill the shrimp till done and serve with salsa on top.
Shrimp Enchilada with Tomatillo Sauce
My husband’s favorite thing to order at a Mexican restaurant is shrimp enchiladas.. and typically it is served with some refried beans, etc. Well, I decided to recreate it at home as we all know, one can’t beat homemade food.. so here it is…. very yummy!
- 1 tablespoon extra virgin olive oil
- 1 pound medium shrimp, cleaned
- 1 medium onion, sliced
- 2 garlic cloves, grated
- Juice of half a lemon
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ cup cilantro, chopped
Heat a medium frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the shrimp, salt and smoke paprika. Cook for 3 to 4 minutes till the shrimp are almost done. Turn heat off and drizzle with lemon juice.
Tomatillo Sauce
- 4 to 5 tomatillos, cut in half
- 1 medium onion, cut in half with skin on
- 4 to 5 garlic cloves, with skin on
- 1 poblano pepper, cut in half
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 cup water
- 1 cup cilantro
- 2 teaspoon salt
Preheat oven to 400 degrees F.
Line a cookie sheet with aluminum foil. Place the tomatillos, onion, garlic and poblano pepper on the sheet and drizzle with olive oil and sprinkle with salt. Roast in oven for 45 minutes till the vegetables are soft. Place into a blender with the water, cilantro and salt. Blend till smooth, taste for seasonings and keep aside.
- 6 to 8 flour tortillas
- 1 to 1½ cups shredded mozzarella
- ½ cup cilantro, chopped
Preheat oven to 350 degrees F.
Transfer the tomatillo sauce in a flat platter. Dip each tortilla in the sauce. Place the tortilla on a cutting board, add 3 to 4 shrimp with the onions, top with a tablespoon of shredded cheese. Roll the tortilla and add to an oven-proof platter seam side down. Repeat the process with all the tortillas. Top with the remaining shredded cheese and cover with aluminum foil, bake for 40 minutes. Take out and serve with refried beans and guacamole.
Paella with Chorizo and Chicken
This was a great hit at a get together I had recently at our home. I love making paellas, especially because they fit the ‘one pot meal’ category really well. This particular one is very flavorful with lots of chorizo and smoked paprika. The great thing is I was able to make it in advance and it actually tastes better as it sits.
- 4 to 5 chicken thighs, with bone, skinless
- 2 teaspoons salt
- 2 teaspoons smoked paprika
Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.
- 2 to 3 tablespoons extra virgin olive oil
- ½ cup dried chorizo, chopped
- 1 medium yellow onion, chopped
- 1 medium red pepper, chopped
- 4 garlic cloves, chopped
- 1 bay leaf
- ½ teaspoon Spanish saffron
- ½ cup tomato puree
- 2 cups short grain rice
- 4 cups chicken broth
- Salt
- 1 cup frozen peas
- ½ cup cilantro, chopped
- ½ cup parsley, chopped
- 1 small tomato, chopped
Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.
Chicken and Cauliflower Stew
Great winter stew with yummy cauliflower… delicious weeknight meal…
- 1 pound chicken thighs, cleaned and cut into bite sized pieces
- Juice of one lemon
- 2 teaspoons smoked paprika
- 4 garlic cloves, peeled
- 1 cup cilantro, chopped
- 2 teaspoons salt
Add lemon juice, paprika, garlic, cilantro and salt in a blender. Blend till smooth. Take out and transfer to a medium bowl. Add the chicken pieces and mix well. Marinate for at least 2 to 3 hours.
- 1 cauliflower head, cut into florets
- Drizzle of olive oil
- Salt
Preheat oven to 400 degrees F.
Place the cauliflower onto a lined cookie sheet. Drizzle with olive oil and sprinkle salt. Mix well and roast for 30 to 40 minutes till the florets are golden brown but not over done. Keep aside.
- 2 tablespoons extra light olive oil
- 1 medium yellow onion, chopped
- 1 cup tomato sauce
- Salt
- ½ cup cilantro, chopped
Heat a medium saucepan and add the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the tomato sauce and sauté for another 2 to 3 minutes. Add the chicken and the marinade. Bring to a boil and simmer for 10 minutes. Add the cauliflower, bring to a boil and lower the heat and place the lid. Cook for another 10 to 15 minutes, till the chicken is cooked. Mix well and check for seasonings. Add salt and cilantro for garnish. Serve with a green salad.