Smoked Paprika
I am not a stickler for following recipes to a T- funny since I run a recipe site… Seriously though, I love subbing things out, testing and trying new flavors or combination’s because I really believe that food and cooking should be fun. There are a few ingredients though that should never be messed with as doing so will mean that your recipe is missing that certain “yum-ness.” (Yes, that’s a word!)
Smoked Paprika is one of those ingredients. If a recipe calls for it don’t sub in regular paprika- do yourself a favor and go out and get a little tin of the smoked kind. It has a really deep…. well… smokey flavor. It gives a depth that you simply cannot get with regular paprika. I’m partial to the La Chinata brand, but there are many good ones out there.
So that’s my little tip for today- go out and get yourself some smoked paprika, crack open the tin and take a big whiff. You will immediately begin imagining all of the fantastic things you can put it in!
Here are Some Recipes that use Smoked Paprika;
- Easy Oven Pulled Pork
- Moroccan Beef Kebabs with Fruit & Nut Cous Cous
- Roasted Corn, Jalapeno, and Bacon Chowder
- Cornish Game Hens (or Chicken) With Bacon, Apple, & Rosemary Stuffing
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