Sunday, September 18, 2011
Paprika
You know paprika. I had one container of it, literally, for years. Sprinkled a bit on deviled eggs. Then along came Richard who makes chicken paprikash. A new use for paprika: color the sour cream in paprikash. Then I discovered Hungarian paprika at some store--maybe WalMart. Paprika has flavor. Not much. But flavor. Moving back to Portugal has opened a whole world of paprikas. Sorin brought us two types from his trip home to Romania: one is pungent and hearty, the other is hot. We found the smokey paprika from Spain. Absolutely lovely for seasoning chicken wings and pork chops. The Portuguese version translates "sweet pepper" and it is. Now, we discuss which paprika to use or which to blend to get just the right subtle flavors. Paprika is interesting to me. Who'd have thought?
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I know exactly what you mean about the one little bottle in the cabinet for years, lol. Not a spice that gets a lot of play in Southern food. However, my family is open to trying new things - I'd like to hear more about Richard's chicken paprikesh (sorry if I spelled that wrong).
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