Welcome to the world of paprika butter, a culinary delight that tantalizes taste buds and adds vibrant color to your dishes. Paprika butter is a versatile condiment, marinade, and cooking ingredient crafted from a harmonious blend of sweet or smoked paprika, creamy butter, and a hint of garlic and lemon.
This flavorful butter brings a smoky, earthy, and slightly spicy kick to elevate any meal. In this article, we present a collection of paprika butter recipes that cater to various tastes and preferences. Dive into the goodness of classic paprika butter, venture into the bold flavors of smoked paprika butter, and explore delightful variations infused with herbs, spices, and citrus. Let paprika butter ignite your culinary creativity and transform your dishes into extraordinary culinary experiences.
GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER
**Needs to Marinate** I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks.
Provided by Brenda.
Categories Steak
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all Paprika-Parmesan Butter ingredients in small bowl until blended.(Can be made 2 days ahead.) Use at room temperature.
- Place steak in glass baking dish.
- Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
- Prepare grill, (medium heat).
- Remove steak from marinade; shake off excess.
- Place steak on grill; cover grill.
- Grill steak to desired doneness,(until instant-read thermometer inserted into center of steak registers 115 F to 120 F for rare,about 15 minutes per side,or 125 F to 130 F for medium-rare, about 18 minutes per side),occasionally moving steak to cooler part of rack if cooking too quickly.
- Transfer steak to platter; cover to keep warm. Let stand 5 minutes.
- Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices.
- Spread Paprika-Parmesan Butter over top of slices and serve.
BROILED SNAPPER WITH PAPRIKA BUTTER
Snapper gets a bit of spice and lots of flavor with this paprika butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 3
Steps:
- Heat broiler; set rack 4 inches from heat. Lightly oil a broiler-proof baking sheet; arrange 4 snapper fillets (8 ounces each), skin side down, on top.
- Dividing evenly, spread fillets with a total of 3 tablespoons softened Paprika Butter; season with coarse salt and ground pepper. Broil until fish is opaque throughout, 8 to 10 minutes.
Nutrition Facts : Calories 308 g, Fat 12 g, Protein 47 g
ORANGE, TEA, BOURBON-BRINED PAPRIKA BUTTER TURKEY
Great-tasting roast turkey flavor. Cook an 8-pound turkey breast on the weekend and enjoy flavorful turkey sandwiches all week. Can also be used on a full-size turkey. Cooking time is about 15 minutes per pound. If desired, make 1 cup seasoned butter and add 2 tablespoons to your turkey gravy.
Provided by Andy Bryan
Categories Meat and Poultry Recipes Turkey Brine
Time 10h45m
Yield 12
Number Of Ingredients 18
Steps:
- Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
- Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
- Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
- Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.
Nutrition Facts : Calories 508.1 calories, Carbohydrate 19.1 g, Cholesterol 125.9 mg, Fat 15.2 g, Fiber 1.1 g, Protein 58.9 g, SaturatedFat 6.3 g, Sodium 16285.5 mg, Sugar 16.7 g
GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER
Categories Fourth of July Low Carb Parmesan Steak Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.
- Prepare barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare, about 15 minutes per side, or 125°F to 130°F for medium-rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices. Spread Paprika-Parmesan Butter over top of slices and serve.
CORN WITH PAPRIKA BUTTER
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Mix 1/2 stick softened butter, 1 small clove grated garlic, 1/2 teaspoon smoked paprika and 1/4 teaspoon finely chopped rosemary. Season with salt and pepper. Boil 4 ears corn in salted water until crisp-tender, about 5 minutes. Drain the corn and dot with the spiced butter.
PAPRIKA-PARMESAN BUTTER
Categories Condiment/Spread Dairy No-Cook Low Carb Summer Bon Appétit
Yield Makes about 1/4 cup
Number Of Ingredients 8
Steps:
- Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature.)
PAPRIKA BUTTER
Spread it on meat or chicken before grilling, or serve it with corn on the cob.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- In a small bowl, stir together butter, paprika, salt, and pepper. Use immediately, or refrigerate, covered, up to 1 week.
STEAMED WHOLE CAULIFLOWER WITH PAPRIKA BROWN BUTTER
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Toast panko in a large skillet over medium-high heat until golden, tossing occasionally, about 3 minutes. Transfer to a bowl; let cool, then stir in salt and cheese.
- Place a steamer basket in a pot filled with water to just below basket. Bring to a boil, then place cauliflower in basket; cover and steam 10 minutes. Reduce heat to low; steam until cauliflower is fork-tender, 8 to 10 minutes. Transfer to a serving bowl.
- Meanwhile, melt butter in a saucepan over medium heat until browned, about 9 minutes. Remove from heat; swirl in paprika. Pour half of brown butter over cauliflower; sprinkle with half of panko mixture. Cut cauliflower into chunks with a paring knife. Pour remaining brown butter over top; sprinkle with remaining panko mixture. Serve.
GRILLED CORN WITH SMOKED PAPRIKA BUTTER
Categories Side Kid-Friendly Corn Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Blend butter, paprika, garlic, sugar, and salt in processor until smooth. Wrap paprika butter in plastic, forming 1 1/2-inch-diameter log. Refrigerate butter until very cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Prepare barbecue (medium-high heat). Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain well. Grill corn until lightly browned in spots, turning occasionally, about 5 minutes. Serve corn hot with thick slices of paprika butter.
WIENER SCHNITZEL WITH LEMON-LIME BROWN BUTTER, PAPRIKA AND FRIED EGGS
Steps:
- Add the pretzels, challah and brioche to a food processor and pulse until very fine breadcrumbs form. Season the veal with salt and pepper. Put the flour and breadcrumbs in separate shallow bowls. Whisk together 2 of the eggs in a third bowl. Dip each cutlet in the flour, then the eggs and finally the breadcrumbs, making sure both sides are completely coated.
- Heat the oil in a large cast-iron pan and sear the veal, one or two at a time, until they begin to brown around the edges, around 2 minutes. Flip and add a generous tablespoon of butter per veal cutlet. When the butter begins to brown, add some of the caper berries, anchovies and parsley. Cook the meat until it's almost completely done and crispy on the outside. Remove the pan from the flame and sprinkle with the lime and lemon juice. This will stop the cooking of the meat.
- In a nonstick pan, fry the eggs sunny-side up and place one on top of each schnitzel. Sprinkle the paprika through a sieve on each before serving.
PEANUT BUTTER-PAPRIKA COOKIES
This recipe comes from Sister Pie, a Detroit bakery specializing in pies and baked goods, like blueberry plum balsamic pie, buttered corn scones and rhubarb blondies, that are "comforting with a side of adventure." These oversize cookies embody that ethos. They're tender, sweet and peanut buttery, but gussied up with a sprinkle of flaky sea salt and a hint of smoked paprika.
Provided by Margaux Laskey
Categories cookies and bars, dessert
Time 1h
Yield 20 cookies
Number Of Ingredients 14
Steps:
- Mix the dough: In a medium bowl, gently whisk together the all-purpose and whole wheat flours, baking powder, baking soda, kosher salt and 1/2 teaspoon of the smoked paprika. Set aside.
- Place the butter, peanut butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until homogeneous and paste-like, about 4 minutes. You will see the mixture change from grainy and wet to fluffy and voluminous.
- Add the eggs and vanilla and mix until fully combined, about 2 minutes. Scrape the bowl and paddle thoroughly using a silicone spatula, to fully incorporate all ingredients.
- Add the flour mixture slowly and mix on low speed until the flour is completely incorporated. If you notice any flour at the bottom of the bowl, use your spatula to finish the mixing process.
- Scrape the cookie dough from the bowl onto a big sheet of plastic wrap. Wrap the dough tightly and transfer to your refrigerator, where it should rest for at least 24 hours and up to 3 days. (Alternatively, you may freeze the dough for up to 3 months, then let it thaw on the kitchen counter overnight before proceeding with the recipe.)
- Take the dough out of the refrigerator 2 to 3 hours before you plan to bake the cookies. Once it's quite soft, heat your oven to 350 degrees. Line two baking sheets with parchment paper. Use a 1/4 cup measure to portion the dough into 2-inch balls. Place on the baking sheets. Slightly flatten each cookie to a 1/2-inch thickness with your palm, then use a fork to do that classic hashtag design on top.
- In a small bowl, combine the remaining 2 1/2 teaspoons paprika, sea salt, 1 tablespoon granulated sugar and 1 tablespoon turbinado sugar. Top each cookie with about 1/2 teaspoon of the paprika mixture.
- Transfer the baking sheets to the oven and bake for 16 to 18 minutes, rotating halfway through until the edges are beginning to turn golden brown and the tops don't look wet at all.
- Remove the baking sheets from the oven and allow to cool slightly, about 10 minutes, before transferring the cookies to wire racks to cool. Store in an airtight container for up to 5 days.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 156 milligrams, Sugar 18 grams, TransFat 0 grams
PAPRIKA BUTTER CHICKEN WITH COUSCOUS
This butter chicken recipe is a family favourite, and it is very simple to make, yet so much depth of flavour to the chicken. The chillies are a must, it completes the dish!
Provided by NoOnionNoGarlic
Categories Chicken Thigh & Leg
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/fan180°C/gas 6. Sit the chicken in an ovenproof dish. Season the chicken with salt and ground pepper generously.
- Melt the butter in a small saucepan, remove from the heat and stir in the honey, paprika and half the lime juice. Season. Pour all over the chicken.
- Bake each side for 15 minutes, basting with the sauce halfway through cooking, until the chicken is cooked through, golden and sticky.
- Meanwhile, make the couscous. Put the couscous into a large bowl and pour over the boiling stock. Cover the bowl with a plate and set aside for 5 minutes. Fluff up the couscous with a fork, then stir in the remaining lime juice, almond flakes and coriander. Season to taste.
- Divide the couscous between 2 warm plates, then put the chicken on top and pour over the sauce. Garnish with a sprig of coriander and some chilli. Serve with a lime wedge.
Nutrition Facts : Calories 647.8, Fat 19.8, SaturatedFat 8.4, Cholesterol 169.9, Sodium 228.9, Carbohydrate 72, Fiber 5.7, Sugar 9.6, Protein 45
GARLIC MASHED POTATOES WITH CHILE-PAPRIKA BUTTER
Categories Potato Casserole/Gratin Thanksgiving Sauté Vegetarian
Number Of Ingredients 10
Steps:
- 1. Place potatoes, garlic, and bay leaves in a large saucepan.; add cold water to cover by 2 inches. Bring to a boil over high; reduce heat to medium-low, and simmer until potatoes are very tender, about 15 mins. Drain; discard bay leaves. Return potatoes to pan; mash to desired consistency. Stir in 2 tbsps butter, milk, and sale; transfer to a serving bowl.
- 2. Heat remaining 3 tbsps butter, paprika, and crushed red pepper in a small skillet over medium until butter is melted and sizzling, about 2 minutes. Drizzle over potatoes; sprinkle with Sleppo pepper, if desired.
Tips:
- Choose the right paprika: Use a good quality paprika with a deep red color and a smoky flavor. Hungarian paprika is a good choice.
- Clarify the butter: Clarifying the butter removes the milk solids, which helps the butter brown evenly and gives it a richer flavor.
- Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to distribute the heat evenly and prevent the butter from burning.
- Cook the butter over medium heat: Cooking the butter over medium heat will help to prevent it from burning and allow it to develop a rich, nutty flavor.
- Swirl the butter regularly: Swirling the butter regularly will help to prevent it from burning and will also help to incorporate the paprika evenly.
- Add the paprika gradually: Adding the paprika gradually will help to prevent the butter from becoming too spicy.
- Taste the butter as you go: Taste the butter as you go to make sure that it is not too spicy or too bland.
- Store the butter in an airtight container in the refrigerator: Paprika butter can be stored in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Paprika butter is a versatile condiment that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are using it as a spread for bread, a topping for grilled meats, or a sauce for pasta, paprika butter is sure to add a delicious smoky flavor to your meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love