The Literate Chef

Posts Tagged ‘Hot Hungarian Paprika’

Pan-Seared Halibut Elisabetta, En Papillote

In Fish, Recipes on July 5, 2014 at 9:51 AM

 

Pan-Seared Halibut Elisabetta

Pan-Seared Halibut Elisabetta

(Preparation time 20 minutes, serves 2)

Ingredients:

1 lb. Halibut, skin removed
Hot Hungarian Paprika
6 Campari Tomatoes, quartered
12 pimento-stuffed green olives, halved
4 tbsp. Capers, drained
1 tbsp. Olive oil
2 squares of Parchment Paper for serving en papillote

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Procedure:

1. Pre-heat oven to 450 degrees.
2. Thoroughly pat-dry the fish with paper toweling and divide in half.
3. Sprinkle each side with paprika.
4. Pre-heat cast iron skillet on high for 4 to 5 minutes.
5. Add olive oil to the pan and when shimmering, carefully place each piece of fish in the pan.

Pan-searing the Halibut

Pan-searing the Halibut

6. Pan-sear for 1 minute, turn and repeat. Remove seared fish pieces to the middle of each square of parchment paper.

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7. Arrange tomatoes, olives and capers on each piece and wrap into packages.

 

Halibut en Papillote

Halibut en Papillote



8. Place packages on a cookie sheet and roast in the oven for 10 to 11 minutes.
9. Carefully remove the packages from the oven, place each on a plate and gently open and transfer the contents to the plates.
10. Serve immediately.

Please see: She proposed and I disposed

Pan-Seared Scallops with Spinach, Corn & Chorizo

In Pork, Recipes, Seafood, Vegetables on June 15, 2014 at 10:17 AM

Seafood and pork seem to have a natural affinity, see Shrimp & Grits, Spaghetti con Vongole & Chorizo, Roasted Halibut with Chouriço & Mushrooms and of course, Paella. This recipe, is for a perfect one-dish meal that serves 2 and can be prepared in about 45 minutes. You’ll need a large non-stick skillet, about 12 inches to give the scallops enough room to properly sear, a large deep pot for the spinach, a strainer and tongs.

scallops r

Ingredients:

3/4 lb. Sea Scallops
2 Ears of corn
1 lb. Baby spinach
1/4 lb. Chorizo or Andouille Sausage
2 tbsps. Unsalted butter
2 tbsps. Light cream
1/2 cup dry white wine
Hot Hungarian Paprika, to taste

Procedure:

1. Rinse the scallops and thoroughly dry them with paper toweling. Sprinkle one side of each scallop with paprika and let sit for 30 minutes.
2. Heat oven to 175 for warming.
3. Remove kernels from the ears of corn.
4. Slice and dice the chorizos.
5. Pre-heat skillet on high, add and melt 1 tbsp. of the butter, add the corn and sauté 4 to 5 minutes, until lightly caramelized.
6. In the meantime, bring 1 cup of water to a boil in a large pot, add the spinach. When spinach is done, drain well and transfer to oven to keep warm.
7. When the corn is done remove to a blender and process, add the cream and process again until fairly smooth. Transfer corn to a small bowl and keep warm in the oven.
8. Add the chorizo to the skillet and lightly brown. Place in oven to keep warm.
9. Get the skillet very hot and melt the remaining tbsp. of butter. When smoking add the scallops, coated side down, and sprinkle top side with paprika. Pan-sear them for 2 minutes, turn and repeat.
10. In the meantime remove the spinach, corn and chorizo from the oven and begin to assemble each serving: divide the spinach between the two bowls; top with the corn. When the scallops are done divide them between the two bowls and arrange them atop the corn. Sprinkle each bowl with the chorizos.
11. After the scallops are removed from the pan, pour in the wine, bring to a boil and deglaze the pan. Cook the wine down by about half and divide the sauce among the two bowls. Serve at once.

Tuscan Ceci Bean Soup

In Recipes, Soups, Vegetarian Meals on December 5, 2013 at 6:20 PM

Tuscan Ceci Bean Soup

Tuscan Ceci Bean Soup

Preparation Time 40 Minutes, Serve 4

A few weeks ago, while taking stock of the items in our larder, I discovered, hidden away on a back shelf, 3 cans of Goya Garbanzos, which were due to reach their expiration date in a few months. Whether or not an expiration date imprinted on a can should be believed is irrelevant; as in this case, the serendipitous discovery of this legume pretty much determined that they would be consumed long before then.

As I wrote several years ago, Grandma Loved Ceci Beans, or Chick Peas, or Garbanzos, as they are also known, depending upon your ethnicity. I never appreciated them until on a visit to Tuscany some years back I devoured a sublime Ceci Bean Soup in a little restaurant in the hill town of Vagliagli, where we had rented a villa with two other couples. This soup has been on my mind ever since. Now was the time to act.

Ingredients:

1/2 cup of Extra Virgin Olive Oil
1 medium onion, finely minced
6 cloves garlic, finely minced
3 cans Garbanzos, rinsed and drained
1/2 tbsp. Kosher Salt
1 quart of low-sodium chicken broth
1 tbsp. Hot Hungarian Paprika (note)
2 cups of chopped Kale (add 4 cups of Kale, leaves only, to food processor in batches and chop)
1 small can tomato paste (6 oz.)

Procedure:

1. In a three-quart pot, heat olive oil, add garlic and onion and lightly sauté until translucent.
2. Add Garbanzos and mix well.
3. Add salt.
4. Add chicken broth and bring to boil.
5. Boil on medium high for 15 minutes.
6. Remove 3 cups of the beans, purée in food processor and add back to pot.
7. Add paprika and tomato paste
8. Add Kale and cook on med-low for 15 minutes

Note: If you are unable to locate Hot Hungarian Paprika, you can get close to it by using Regular Paprika and Cayenne Pepper in a 3:1 ratio.

Serve with grated Parmigiano – Reggiano and Extra Virgin Olive Oil.

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Crab Cakes Creole with Sauce Rémoulade

In Recipes, Seafood on July 23, 2012 at 2:02 PM

Crab Cakes with Sauce Remoulade

Crab Cakes Creole

 

(active preparation & cooking time about 1 hour – makes 6 to 8 crab cakes as a meal or 22 to 25 as hors d’oeuvres)

Ingredients:

For The Crab Cakes

1 lb. lump crab meat
1 cup thinly sliced scallions, about 7 scallions, both green and white parts
1 cup of chopped, roasted, red peppers, about one 12 oz. jar, drained
1 and ½ cups plain breadcrumbs
2 tbsp. Dijon mustard
2 tbsp. Lemon Juice
3 tsp. of Hot Hungarian Paprika
2 eggs
Freshly ground black pepper to taste
2 tbsp. extra virgin olive oil

For The Sauce Rémoulade

2/3 cup mayonnaise
3 tbsp. capers, drained
1 tsp. granulated garlic, or ½ tsp. minced fresh garlic
4 tsp. whole milk
1/2 tsp. Cayenne Pepper
1/2 tsp. Hot Hungarian Paprika

Preparation:

1.    Prepare the Sauce Rémoulade by combining the 6 ingredients in a small mixing bowl and whisking together briskly. Chill for 30 minutes.
2.    In the meantime, to a 4 qt. or larger mixing bowl, add the crab meat, scallions, peppers and breadcrumbs, mix well with a small rubber spatula.
3.    To a small mixing bowl, add the mustard, lemon juice, paprika and eggs, whisk together briskly.
4.    Pour the wet ingredients into the dry, add black pepper and mix well again.
5.    Form the mixture into 6 or 8 cakes, each about the size of a good-sized hamburger.
6.    Add the olive oil to 12 inch non-stick frying pan and heat on medium high.
7.    When the oil is shimmering, add the cakes and cook for 3 to 4 minutes.

Crab Cakes with Sauce Remoulade
8.    Lower the heat to medium, turn the cakes and cook an additional 3 minutes until nicely browned.

Serve the crab cakes over a bed of mixed greens tossed with 4 tbsp. of extra virgin olive oil and 4 tbsp. of champagne vinegar.

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Top each crab cake with several spoonful’s of the Sauce Rémoulade.

Note: These crab cakes can be served as hors d’oeuvre as well. Merely form the cakes in smaller pieces, yield 22 to 25.

Please see Memories of NOLA

Seafood Risotto

In Recipes, Rice, Seafood on January 12, 2012 at 6:00 PM

Seafood Risotto

(Serves four. Active Preparation time 50 to 60 minutes)

Ingredients:

8 cups of  Unsalted Chicken Stock
1 pinch of Saffron threads, about 1/8 tsp.
3 tbsps. Extra Virgin Olive Oil
3 tbsps. plus 2 tbsps. Unsalted Butter
1/3 cup Scallions, sliced; about 4 Scallions both green and white parts
2 cups of Arborio Rice
1 cup plus ½ cup of dry white wine
¼ lb. of Arugula
½ cup grated Parmigiano-Reggiano
½ lb. bay scallops
½ lb. large shrimp (8 or 9), shelled, deveined and cut in half
½ tsp. Hot Hungarian Paprika

Preparation:

1.    Heat the chicken stock in a small pot.
2.    Remove one cup of stock and add the saffron and set aside.
3.    In a separate, 3 qt. pot, heat the olive oil on medium, add 3 tbsps. butter to melt, stir well.
4.    Lower the heat; add the scallions and sauté for 2 minutes.
5.    Add the rice, raise heat to medium, and stir well for about 4 minutes to coat each grain of rice.
6.    Add the white wine, continuing to stir until the wine is absorbed.
7.    Add the set-aside cup of stock with saffron and keep stirring until all of the liquid is absorbed.
8.    Add a second cup of stock from the heated pot and add a handful of arugula, stirring well until the arugula becomes limp and the stock is all absorbed, about 3-5 minutes.
9.    Continue this process until all of the arugula and 7 cups of stock are used, leaving one cup still heated in the small pot, which will be added at the end.
10.    In the meantime, heat the remaining 2 tbsps. of butter in a sauté pan, add the scallops and shrimps and sauté on high heat for three minutes.
11.    Pour the remaining ½ cup of white wine over the shrimp and scallops and continue to sauté until most of the wine is absorbed. Sprinkle with the paprika and add to the rice after step 9.
12.    Add the Parmigiano-Reggiano, as well as the one remaining cup of stock, mix well and serve immediately.

Baked Flounder Stuffed with Crabmeat

In Fish, Recipes, Seafood on January 12, 2012 at 5:51 PM

Baked Flounder Stuffed with Crabmeat

(Active preparation time 30 minutes; cooking time 20 minutes: Serves 2)

Ingredients for Crabmeat Stuffing (makes about 8 tablespoons of stuffing):

2 tbsps. unsalted butter
1 shallot, finely chopped
4 oz. crabmeat
1 tsp. Powdered Mustard
1 heaping tsp. Hot Hungarian Paprika
¼ cup dry white wine
1 tablespoon Italian Flavored Breadcrumbs
4 sage leaves, chopped

Other Ingredients:

4 Flounder fillets about 14 oz. in total
4 small pats of butter
Hot Hungarian paprika, for sprinkling
½ cup dry white wine
½ teaspoon or more of Wondra Flour
Lemon wedges

Preparation: Pre-Heat Oven to 375 degrees

For the Stuffing:
1.    Melt the butter in a medium sauté pan over medium-low flame.
2.    Add shallots and sauté until translucent.
3.    Add crabmeat and breakup large pieces with a fork, add spices.
4.    Add wine and cook down a few minutes, stirring mixture continuously.
5.    Add breadcrumbs until liquid is all absorbed, stirring mixture continuously.
6.    Add chopped sage, and stir into mixture.
7.    Remove stuffing from pan, place in a small bowl and allow to cool, prior to stuffing the fish.

Crabmeat Stuffing

For the Flounder:
1.    Spread fillets out on a carving board, with the narrower, pointed end of the fillets facing the away from you and the fillets tuned so that the inside is face up.
2.    Take about 2 tablespoon of crabmeat stuffing and beginning at the end of the fillet closest to you, lay the stuffing on the sole spreading it out as you move upward, but stopping about 1.5 inches from the narrow end.

Preparing the Flounder

3.    Roll-up the fillets starting with the end nearest you and secure each with a toothpick.
4.    Place the rolled-up fillets in a non-reactive baking dish, with toothpick sides facing down and top each with a pat of butter, and sprinkle with paprika.


5.    Bake in a pre-heated 375 degree oven on the top shelf for 18 minutes.
6.    After 9 minutes into the baking, add  ½ cup of dry white wine.
7.    When fish is cooked, remove from pan and set aside and keep warm.
8.    Pour off the liquid into a small pot and boil on high for 2 to 3 minutes, while whisking in a ½ teaspoon or more of Wondra flour to thicken.
9.    Pour sauce over fillets and serve immediately, with lemon wedges.

Fillet of Sole Stuffed with Crabmeat and Shrimp

In Fish, Recipes, Seafood on October 2, 2011 at 4:21 PM

(Preparation time about 15 minutes, cooking time 8 minutes)

Ingredients:

6 tbsps. unsalted butter
1 tbsp. crushed garlic
2 tbsps. chopped fresh oregano
1 cup of shredded crabmeat, about 8 oz.
1 cup chopped cooked shrimp, about 7 or 8 (1/4 lb.)
¼ cup Italian –flavored breadcrumbs
½ tsp. celery seed
½ tsp. hot Hungarian paprika plus extra
4 fillets Grey Sole or any other firm, thin white fish such as Flounder, about ¼ lb each
¾ cup dry white wine
Toothpicks

Preparation:

For the Crabmeat/Shrimp Stuffing:

1.    Melt 3 tbsps. of the butter in a small sauce pan on medium heat.
2.    Add the garlic and sauté lightly, do not let brown.
3.    Stir in the oregano.
4.    Add the shrimp & crabmeat.
5.    Stir in the breadcrumbs, celery seed and ½ teaspoon of paprika.
6.    Cook the mixture on medium for about 3 to 4 minutes to blend the flavors.

For the Stuffed Fillets:

Adding the stuffing

1.    Lay the fillets out on a cutting board, with the narrow end toward you.

2.    Spoon the stuffing onto the fillets, leaving about ¾ inch clear from either end.
3.    Gently roll up each fillet starting from the narrow end. Secure each roll with 2 toothpicks.

Rolled Fillets

4.    Sprinkle each roll with the additional paprika.
5.    Melt the remaining 3 tablespoons of butter on high heat in a non-stick sauté pan with a cover.
6.    When the butter is bubbling, gently add the rolled fillets and reduce heat to medium.
7.    Saute the fillets on three sides, turning each fillet 1/3 of a turn after 1 minute, for a total of 3 minutes.
8.    Return heat to high, add the wine, bring to a boil, cover and cook for 5 minutes more.

9.     Carefully transfer the fish to individual plates and spoon the remaining gravy and loose stuffing over each fillet.

Fillet of Sole Stuffed with Crabmeat & Shrimp

Serve with steamed asparagus, dressed with butter and lemon, and a dry white wine such as Sancerre or Sauvignon Blanc.

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