Posts Tagged 'paprika'

BBQ Chicken

You don’t have to be a pitmaster to make finger-lickin’ good barbecue chicken. These tips and tricks will have you mastering the grill like a pro.

First, start with the sauce.  Whereas bottled sauces are a tasty convenience, homemade sauces can be much tastier. Surprisingly easy to whip up using pantry staples, homemade sauces have a fresher and brighter flavor than their packaged counterparts. The recipe below is a basic barbecue sauce. But you can doctor it up by adding ingredients like honey, hot sauce and even bourbon to make your own signature sauce.

When preparing your chicken for the grill, be sure to let the meat stand at room temperature for about 30 minutes before putting it on the grates.  Taking away the chill will help your chicken cook more evenly and quickly.

For a boost of flavor, an easy trick is to season the chicken with a spicy dry rub instead of just salt and pepper. Brushing the chicken with a little oil before adding the rub will not only help the rub better adhere to the meat but will also help prevent sticking on the grill.

Two-zone grilling is especially helpful for cooking foods like bone-in chicken. Sear the chicken first over direct heat and then move it to an area with no heat to finish cooking by indirect heat. To create an indirect heating zone on your gas grill, simply turn off the burners on one side.  For a charcoal grill, place the hot coals only on one side of the grill. Also, closing the lid is essential when using indirect grilling. A closed lid helps the grill mimic an oven and evenly cook the chicken.

Finally, the key to perfect barbecue chicken is to apply the sauce when the chicken is almost done. This prevents the sauce from burning.

Enjoy!

BBQ Chicken

From Simply Grilling by Jennifer Chandler

For the Homemade Barbecue Sauce:

2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
2 tablespoons light brown sugar
2 tablespoons molasses
1 teaspoon crushed red pepper flakes
1 teaspoon onion powder
1 teaspoon ground dry mustard
1 tablespoon Worcestershire sauce

For the Barbecue Chicken:

Vegetable oil, for grates
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 1/2 pounds mixed chicken parts, such as breasts, thighs, drumsticks, and wings
1 cup barbecue sauce

To make the barbecue sauce:

In a large saucepan combine the ketchup, water, vinegar, brown sugar, molasses, red pepper flakes, onion powder, dry mustard, and Worcestershire sauce. Over high heat, bring the sauce to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 20 to 25 minutes. Measure out 1 cup of sauce. Refrigerate the remaining sauce for another time.

To make the chicken:

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

In a small bowl combine the paprika, chili powder, garlic powder, 2 teaspoons salt, and 1/2  teaspoon pepper. Brush the chicken with the olive oil. Generously season the chicken with the dry rub.

Place the chicken on the grill. Close the lid and cook, turning once or twice, until no longer pink in the middle, about 12 to 15 minutes per side. During the final 5 minutes of cooking, baste the chicken with the barbecue sauce. Remove the chicken from grill.

Serves 4.

The Photo was taken by the talented Justin Fox Burks.

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Stuffed Bell Peppers

These stuffed bell peppers are a cinch to make … and are a super tasty supper!

Stuffed Bell Peppers

6 large red, yellow, or green peppers, rinsed
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup long-grain white rice, cooked as per package directions
3/4 cup diced tomato (fresh or canned)
1 cup of your favorite tomato sauce
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon French’s® Yellow Mustard
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 1/4  cups (about 5 ounces) shredded Monterey Jack cheese, divided
2 cups crushed French’s® French Fried Onions

Preheat the oven to 375 degrees and lightly oil the bottom of a casserole dish.

Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won’t stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the meat, onion, reserved chopped peppers, and garlic and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained meat to a large bowl and stir in the diced tomatoes, tomato sauce, paprika, Worcestershire sauce, mustard and dried basil. Season to taste with salt and pepper. Fold in 1 cup of the cheese. Spoon the mixture into the prepared bell peppers and place in the prepared casserole dish cut-side up.

Evenly top each pepper with crushed French fried onions and the remaining cheese.

Bake the peppers until they are heated through, about 35 to 40 minutes. Serve immediately.

Serves 6.

Blackened Catfish

If you like a little kick in your food, blackening should be in your cooking repertoire.

It is so easy. It really isn’t a cooking technique at all … but instead is the use of a spicy seasoning.

Blackened seasoning is a fiery mixture of herbs and spices.  You can always pick up a pre-made blend at your local market. But if you would like to make your own blackened seasoning, it’s really not hard to do.  Just whisk together 2 teaspoons paprika and 1/2 teaspoon each of dried thyme, cayenne pepper, granulated sugar, salt, and black pepper. For a little less heat, reduce the amount of cayenne and black pepper. (This mixture will store for several weeks, tightly sealed, in your spice cabinet.)

Delicious on fish or chicken, I like to generously season the meat with the blackened seasoning and then either sear it in a skillet over the stove-top or grill it.

This recipe is the basic technique for blackening fish. Feel free to substitute chicken or your favorite fish for the catfish. Tilapia, salmon, and swordfish all taste delicious blackened.

Enjoy!

Blackened Catfish

In Memphis (my hometown), Soul Fish Café may be known for its fried catfish, but my favorite item on their menu is the blackened catfish.  This is my homemade version along with the not-so-traditional remoulade they serve on the side to cut the heat.

For the Remoulade Dipping Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Blackened Catfish:
4 catfish fillets (6 ounces each)
4 tablespoons blackened seasoning
2 tablespoons olive oil

To make the Remoulade Dipping Sauce:

In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the Blackened Catfish:

Season both sides of the fish with the blackened seasoning. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn over the fillets and cook until desired doneness, about 5 more minutes. Serve warm with a spoonful of the remoulade dipping sauce.

Serves 4.

Do-Ahead: The remoulade dipping sauce can be made up to 3 days in advance. Cover and refrigerate until just before serving.

Chili Con Carne

The cowboys of the Old West knew just what they were doing when they concocted chili. Nothing satisfies on a chilly winter night like this spicy one-dish meal.

I am what you may consider a chili “purist”… a simple yet spicy Chili Con Carne being my favorite.  The heat in my recipe comes from chili powder.  But I also add cumin and oregano to give the flavor more depth. 

I don’t normally add beans to mine, but if you like beans in your chili, no problem. Just add a drained can (15-ounce) of red kidney beans. 

This simple, old West dish is also an ideal dinner party option.  Chili is easy to make (the cowboys did it over a simple campfire), can be made ahead of time, and even freezes well.

Set out colorful bowls, encourage guests to serve themselves straight from the pot and then garnish their chili with their favorite toppings from your “chili bar.”  Sour cream, fresh cilantro, jalapenos, minced onion, shredded cheese, diced mild green chilies, and hot sauce all make great garnishes to any bowl of chili.  Plus your guests will have a ball concocting their own signature dish.

Enjoy!

Chili Con Carne

1 tablespoon vegetable oil
1 1/2 pounds ground beef
1/2 cup small-diced yellow onion (1 small onion)
1/2 cup seeded and small-diced green bell pepper (1 pepper)
4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 dash paprika
1 bay leaf
1 can (15-ounce) whole tomatoes
3 tablespoons tomato paste
1 teaspoon sugar
2 cups water

In a large stockpot over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Add the meat and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Add the onion, green bell pepper, garlic, chili powder, salt, cumin, oregano, cayenne, paprika, and bay leaf and cook, stirring, until vegetables are softened, about 4 minutes.

Add the whole tomatoes to the pot, breaking them up with a spoon or fork. Add the tomato paste, sugar, and water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Adjust seasonings as necessary. Serve hot.

Serves 6.


Jennifer Chandler

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