YumSugar

Know Your Ingredients: Spanish Paprika

Katie Sweeney — Tue, 02 Aug 2011 14:30:51 PDT

With Spanish cuisine being a huge trend these days, you may have come across Spanish paprika on a recipe's ingredient list. Also known as pimentón, this spice is becoming very popular in the United States. But what exactly is Spanish paprika and what makes it so special?

Well, there are two kinds of Spanish paprika: smoked and nonsmoked. Smoked paprika is known as Pimentón de la Vera; it's named after the region where the peppers (that are used to make the paprika) are grown. Before the peppers are ground, they are smoke-dried with oakwood for two weeks. Pimentón de la Vera is essential to giving Spanish chorizo its characteristic smokiness.

Under each kind, there are three flavor varieties: sweet (dulce), semi-sweet (agridulce), and spicy (picante). The paprika's heat level depends on the original pepper's heat. Spanish paprika can be found in some grocery stores, and McCormick makes a smoked version that is similar to Pimentón de la Vera. Have you cooked with Spanish paprika?

Source: Flickr User wlayton

How to Turn On iPhone Movie Subtitles

GeekSugar — Thu, 26 Aug 2010 12:15:52 PDT

This week, acclaimed Japanese director Satoshi Kon passed away. In his honor, I decided to watch one of my favorite Kon movies of all time, Paprika ($10), while commuting to and from work on my iPhone. It's pretty common that Japanese films get revamped with English voices when they hit the States, but I prefer watching foreign movies in their native languages and switching on any available subtitles. If you feel the same, there's an easy way to turn the subtitles on during your next foreign iPhone film fest.

First and foremost, launch your movie from your iPhone's iPod app. Get the rest of the steps after the break.

Yummy Links: From Medium Raw to Blue Curaçao

partysugar — Fri, 21 May 2010 06:50:13 PDT

A first look at Anthony Bourdain's soon-to-be-released book, Medium Raw. - Grub Street NY
Announcing the winner of the Food52 and Cook's Illustrated recipe-off. - Slate
How to date a chef without getting fat. - iVillage
An all-encompassing guide to paprika. - Serious Eats
Iron Chef Masaharu Morimoto is launching a Summer booze cruise in New York City. - Eater NY
Rick Bayless's menu for the recent state dinner at the White House sounds amazing. - Huffington Post Food
Learn how to make pad Thai at home. - Chow
Entertaining pros provide their advice for the perfect party invitations. - The Epi-Log
Find out why the liqueur Curaçao tastes like oranges, but is blue in color.- The Atlantic

Yummy Links: From Cranberry Bars to Drink Sticks

partysugar — Tue, 10 Nov 2009 06:50:34 PST

Make your own Starbucks-style cranberry bliss bars. - Serious Eats
An inside look at New York's Top Chef season seven casting call. - Eater NY
Speaking of Top Chef casting calls, here's what the head of casting has to say. - Andrew Zimmern
Why you should give Spanish paprika a try. - The Atlantic
Jay Leno does his best impression of Gordon Ramsay. - Eat Me Daily
Feeling adventurous this Thanksgiving? Then learn how to deep-fry a turkey. - Chow
Catch up with Top Chef season three alum Chris CJ Jacobson. - Grub Street LA
At your next party, serve cocktails with homemade swizzle sticks. - Hostess With the Mostess

Sunday BBQ: Grilled Gruyere & Zucchini Pesto Sandwiches

YumSugar — Sun, 23 Aug 2009 06:00:48 PDT

Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.

Everything's coming together this weekend, when I light the coals to make these basic - but far from blasé - zucchini grilled cheeses. They're a snap to put together, and perfect for my vegetarian friends. See the recipe.

Fast & Easy Dinner: Mussels With Sherry, Saffron, and Paprika

partysugar — Fri, 03 Apr 2009 06:50:50 PDT

When you need a meal in a hurry, turn to shellfish: most kinds (mussels, clams, scallops, shrimp) only need 10 minutes to cook. In this recipe, mussels are steamed in a fragrant sauce seasoned with shallots, tomatoes, saffron, and paprika. Serve with crusty bread for mopping the broth, a crisp green salad, and a glass of chilled white wine. It's a luxurious meal that won't break the bank - perfect for ringing in the weekend!

Get the recipe when you

Yummy Links: From Ghoul-Aid to Alton Brown

partysugar — Fri, 31 Oct 2008 06:45:03 PDT

Celebrate Halloween by making ghoul-aid. - Hostess With the Mostess
If you are staying in on election night, cook a red- or blue-themed dinner. - GlamDish
European wines may contain high amounts of metal. - Vinography
Looking for a candy that's good for you? Try kiwiberries! - The Epi-Log
Everything you need to know about cheese. - Chow
Learn the difference between regular, smoky, Spanish, and Hungarian paprikas. - The Kitchn
Alton Brown on donuts. - Serious Eats

Source

Fast & Easy Dinner: Arroz con Pollo with Apples

partysugar — Wed, 27 Feb 2008 05:28:11 PST

Arroz con Pollo - chicken with rice - is a pretty basic meal that is made all over the world. Ingredients differ from culture to culture, but the staples - rice and chicken - remain constant. Tonight make a tasty variation with a hint of sweet tartness. The secret ingredient? Crisp apples. The apples will have your family wondering, hmmm what is that? To keep them guessing with this fragrant one pot meal, get the recipe, just

Get Hot: Spicy Salmon Rub

FitSugar — Wed, 12 Sep 2007 03:30:00 PDT

I am all about multi-tasking these days. So why should I expect less from my food? Here's a spicy rub to use on salmon steaks to reap the benefits from both the hot spices and the omega-3 fatty acids found in salmon. Now that is multi-tasking food! Plus, this makes a tasty main dish and is a nice break from the standard lemon dill routine most often used for salmon.

To see the recipe, just

Spicy Paprika Rub
from Everyday Food by Martha Stewart

What you need:
4 teaspoons paprika
2 teaspoons coarse salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice

What you do:

Mix all ingredients together in a small bowl.
Rub the rub on both sides of salmon steak.
Lightly oil grill or grill pan, and cook until salmon flakes with a form. About 4 minutes per side.

This rub works well with other meats, but use fattier cuts since paprika has a strong taste. Try it on skirt steak, pork loin, salmon fillets, or whole chickens for roasting.

Print recipe with images | without images

Tomato Paprika Salad Dressing

FitSugar — Mon, 13 Aug 2007 03:30:00 PDT

Occasionally, I am prone to salad dressing ennui. I just can't take another balsamic vinaigrette. However, I recently found this antioxidant rich, tasty new tomato dressing that certainly cures my boredom.

It reminds me a bit of gazpacho, one of my favorite summer treats. I would use the dressing with a mild green, like butter lettuce, and it works well with avocado and goat cheese too. You can also use this dressing for dipping bread, but it is too thin for veggies.

So don't succumb to the salad dressing doldrums! To see the recipe, just

Tomato Paprika Salad Dressing
adapted from Body + Soul

Tomato-Paprika Salad Dressing

What You Need

¾ pound plum or heirloom tomatoes
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon light brown sugar
1 small garlic clove – pressed
½ teaspoon mild or smoked paprika
¼ cup extra-virgin olive oil
Coarse salt and freshly ground pepper

What You Do

Press garlic and set it aside to allow the healthy enzymes release.
Peel, core and seed tomatoes. If peeling tomatoes are new to you read Yum’s helpful tips on this culinary task.
Place tomatoes in blender along with vinegars, sugar, garlic and paprika. Puree until smooth.
Remove center cap of the blender lid and add oil in a steady stream, blending thoroughly.
Salt and pepper to taste.

Print recipe with images | without images Source