Smoked Paprika Syrup Recipes

SMOKED PAPRIKA SYRUP

Steps:

• Combine all ingredients in a non-aluminum saucepan.
• Slowly bring the mixture to the boil.
• Remove from heat.
• Pour into a non-aluminum container and bring to room temperature.
• Strain the syrup through a mesh strainer and refrigerate.

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
• Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

CREAMY SMOKED PAPRIKA SAUCE

Steps:

• Mix yogurt, mayonnaise, and lime juice in a bowl. Add paprika, capers, oregano, cumin, dill, and cayenne pepper; stir until evenly mixed.

A LITTLE SMOKE

Steps:

• For the Smoky Cinnamon Syrup, add broken cinnamon sticks, sugar, smoked paprika, and ½ cup water to a small saucepan. Bring to a simmer over high heat, then reduce to low and simmer 3 minutes, stirring to disperse the paprika. Remove from heat, cover, and let stand 4 hours. Strain out solids and store in a clean, tightly sealed container in the refrigerator up to 2 weeks.
• To make the cocktail, add bourbon, Smoky Cinnamon syrup, and bitters to a mixing glass, and fill glass ¾ full with ice. Stir for 30 seconds, then strain over ice (one big cube preferred) into a double old fashioned glass. Express orange peel over cocktail and rub on the rim of the glass, then discard peel. Garnish with smoking cinnamon stick.

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Steps:

• Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
• Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
• Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
• Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
• While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
• When the grill is ready, lightly spray chops with avocado oil spray.
• Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

SMOKED PAPRIKA-HOMEMADE

Steps:

• In a large bowl slowly whisk together the paprika and liquid smoke.
• When totaly incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
• Or.
• Line a deep sided metal pan with foil and when your done grilling place in grill on top grates for about 2 hours-this is what I did and wow-amazing smell! I used a whisk to stir every 30 minutes.
• When completly dry/cool place in food processor-small batches and pulse to remove any small clumps.
• Pour back into your Paprika bottle, use at will.
• 24 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.