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| Copyright didi davis food, llc. 2007 |
| Smoked Paprika Salt Suggested Uses and Recipes |
Smoked Paprika Salt Rub
Makes a scant ½ cup
Use spicy or sweet smoked paprika salt for this rub. Great on beef, pork (especially spare ribs or pulled
pork), poultry, fish. Store in a covered container and keep in a cool, dark, dry spot to preserve the
freshness and strength of the rub. It will keep for about 2 months.
¼ cup Smoked Sweet or Spicy Paprika Salt
2 TB. Light brown sugar, preferably Maui Gold*
1 tsp. freshly ground black pepper
¾ tsp. ground cumin
½ tsp. ground ancho chile powder, optional
¼ tsp. freshly ground nutmeg
¼ tsp. ground clove
¼ tsp. ground cinnamon
¼ tsp. ground red pepper (cayenne), or to taste
Place all ingredients in a small bowl and mix well with a fork and rubber spatula. Transfer to an airtight
container. When ready to use, rub meat, poultry or fish all over and let marinate, refrigerated, for:
Fish: 1-2 hours.
Poultry: 2-12 hours.
Meats: 2-24 hours.
Roasted Potatoes with Smoked Paprika Salt
Serves 4-6
2 lbs. small red potatoes
About 2 TB olive oil
Smoked Sweet or Spicy Paprika Salt
Freshly ground black pepper
Preheat oven to 400º F. Cut potatoes into 4 wedges each, or cut in half if very small. Place potatoes in a
large bowl and drizzle with oil. Sprinkle generously with Smoked Paprika Salt, pepper, and toss until
potatoes are completely coated with oil and the salt and the pepper is evenly mixed in. If you need more
oil to coat potatoes, add some and toss again. Transfer potatoes to a shallow baking sheet or dish and
spread evenly into one layer. You do not want the pan too crowded or potatoes will steam. Roast for 20
minutes. Toss with a metal spatula, and roast for another 20 minutes. Toss again and continue roasting
another 20 minutes. Toss again and continue roasting another 20 minutes, or until potatoes are tender
when pierced with the top of a knife; total cooking time is usually about 1 hour. Transfer to a bowl and
serve with a small bowl of Smoked Sweet or Spicy Paprika Salt.
Smoked Paprika Salt Serving Suggestions
Sprinkle on or mix with:
• Egg dishes. Especially devilled, omelets with cheese, breakfast sandwiches, huevos rancheros,
Spanish tortilla.
• All types of chowder. Corn, fish, lobster, clam.
• Beef, veal, lamb, pork. Off the grill, out of the skillet or oven, or finish a stew or braised dish.
• All poultry dishes.
• All seafood.
• All potato dishes, especially home fries, roasted, potato salad, and baked.
• In rice pilaf, risotto, other hot or cold rice dishes.
• Salads and vegetables. Our favorites are sliced cherry or regular tomatoes, guacamole, cooked
onions (roasted, grilled or sautéed), roasted sweet peppers.
• All Spanish dishes.
• Sprinkle in, or rim glass of, a Bloody Mary.
• Add herbs and spices of choice and use as a dry rub.
Makes a scant ½ cup
Use spicy or sweet smoked paprika salt for this rub. Great on beef, pork (especially spare ribs or pulled
pork), poultry, fish. Store in a covered container and keep in a cool, dark, dry spot to preserve the
freshness and strength of the rub. It will keep for about 2 months.
¼ cup Smoked Sweet or Spicy Paprika Salt
2 TB. Light brown sugar, preferably Maui Gold*
1 tsp. freshly ground black pepper
¾ tsp. ground cumin
½ tsp. ground ancho chile powder, optional
¼ tsp. freshly ground nutmeg
¼ tsp. ground clove
¼ tsp. ground cinnamon
¼ tsp. ground red pepper (cayenne), or to taste
Place all ingredients in a small bowl and mix well with a fork and rubber spatula. Transfer to an airtight
container. When ready to use, rub meat, poultry or fish all over and let marinate, refrigerated, for:
Fish: 1-2 hours.
Poultry: 2-12 hours.
Meats: 2-24 hours.
Roasted Potatoes with Smoked Paprika Salt
Serves 4-6
2 lbs. small red potatoes
About 2 TB olive oil
Smoked Sweet or Spicy Paprika Salt
Freshly ground black pepper
Preheat oven to 400º F. Cut potatoes into 4 wedges each, or cut in half if very small. Place potatoes in a
large bowl and drizzle with oil. Sprinkle generously with Smoked Paprika Salt, pepper, and toss until
potatoes are completely coated with oil and the salt and the pepper is evenly mixed in. If you need more
oil to coat potatoes, add some and toss again. Transfer potatoes to a shallow baking sheet or dish and
spread evenly into one layer. You do not want the pan too crowded or potatoes will steam. Roast for 20
minutes. Toss with a metal spatula, and roast for another 20 minutes. Toss again and continue roasting
another 20 minutes. Toss again and continue roasting another 20 minutes, or until potatoes are tender
when pierced with the top of a knife; total cooking time is usually about 1 hour. Transfer to a bowl and
serve with a small bowl of Smoked Sweet or Spicy Paprika Salt.
Smoked Paprika Salt Serving Suggestions
Sprinkle on or mix with:
• Egg dishes. Especially devilled, omelets with cheese, breakfast sandwiches, huevos rancheros,
Spanish tortilla.
• All types of chowder. Corn, fish, lobster, clam.
• Beef, veal, lamb, pork. Off the grill, out of the skillet or oven, or finish a stew or braised dish.
• All poultry dishes.
• All seafood.
• All potato dishes, especially home fries, roasted, potato salad, and baked.
• In rice pilaf, risotto, other hot or cold rice dishes.
• Salads and vegetables. Our favorites are sliced cherry or regular tomatoes, guacamole, cooked
onions (roasted, grilled or sautéed), roasted sweet peppers.
• All Spanish dishes.
• Sprinkle in, or rim glass of, a Bloody Mary.
• Add herbs and spices of choice and use as a dry rub.
