Smokin!
I recently rediscovered smoked paprika, and it was like running into an old flame on New Year’s Eve: “Oh, right! You are the one.”
An older recipe of mine I was using not long ago called for it, and I was blown away by the robust, aromatic flavor. It gave instant depth and the old “je nais se quois” to my dish, and I have been sprinkling it often ever since. Jump to recipe
It’s sometimes called Spanish Paprika, or pimentón, and gives my grits a little extra character. A scant teaspoon renders my cornbread irresistible, and it would be welcome in any BBQ situation – it’s hard to go wrong, actually. On a recent visit to a friend’s he was using it in his macaroni salad, and while I have to admit I wouldn’t have thought to, it was right at home in there. Like everything, you can always add more, but once it’s in, it’s in, so don’t over-do when experimenting.
Like all my spices, I got it at the co-op from a “bulk” jar, where it cost pennies rather than dollars. When literally saving dollars, you can splurge on pricier items there. I refill my old spice jars with just enough for 6 months to a year, so that I know it’s fresh.
Start playing with this secret agent ingredient, if you haven’t already. Because of its depth of character, pimentón a great ally in translating dishes to plant based. Here’s a fun recipe to try it with:
You can make these with veggie broth for a extra goodness. Jazz them up with sautéed onion and garlic, roasted or grilled vegetables, or use as a simple bed for another dish. Cook time will depend on the kind of grits you are using
Ingredients
- 2 cups water
- 1 Tbsp butter (substitute)
- 1/2 cup grits
- 2 tablespoon nutritional yeast
- 1 tsp. smoked paprika
- 2 scallions, finely chopped
- Shredded cheeze, optional
Instructions
- Bring water to a boil, reduce heat, add a little salt and the butter. Whisk in the grits, stirring occasionally Let cook about 15 minutes, adding a little more water if needed. Stir in nutritional yeast and paprika.
- Finish with scallions and cheeze if using.
