Copyright 2011 Christine's Pantry. All rights reserved.
Paprika is a spice that is often overlooked by cooks. The only time we think of paprika is when we make potato salad or chicken, using the spice for color to make drab dishes look alive. But paprika is an interesting spice that can be used for much more than a coloring agent.
Paprika is a red powder that is made from grinding the dried pods of mild varieties of the pepper plant known as (Capsicum annuum L.) The pepper plants used to make this spice range from the sweet Bell pepper to the milder chili peppers. The Paprika peppers originally grown were hot. Over time, they have evolved to the milder varieties. In Hungary there are six classes or types of paprika ranging from delicate to hot. The peppers also range in size and shape depending on where they are grown . Some are grown in Spain, Hungary, California and other parts of the U.S. The most commonly produced paprika is made from the sweet red pepper also called the tomato pepper.
Paprika powder ranges from bright red to brown. Its flavor ranges from sweet and mild to more pungent and hot, depending on the type of pepper used in processing. Sweet paprika is the standard. It is mild in flavor. The hot paprika gives your taste buds a jolt. Both varieties are generally carried in most supermarkets. If you cannot find hot paprika in your local supermarket try gourmet stores.
Paprika has been traditionally associated with Hungary, where much of the best paprika is produced today. The first pepper plants arrived in Hungary in the 17th century. Some believe that ethnic groups who were fleeing north from the Turks introduced the peppers to the Balkans. Paprika became commonly used in Hungary by the end of the 18th century. Two towns in Hungary (Szeged and Kalosca) competed against each other for the title of Paprika capital of Hungary.
In the 19th century two Hungarian brothers received awards for the quality of their ground paprika. The Palfy brothers introduced semisweet paprika by removing the stalks and seeds from the pods. This removed the capsaicin which gives the spice its heat. The French chef Escoffier introduced the spice to western European cuisine. He brought the spice in 1879 from Szeged on the river to Monte Carlo. A Hungarian scientist Dr. Szent Gyorgyi won a Nobel Prize in 1937 concerning his work with paprika pepper pods and Vitamin C research. Paprika peppers have seven times as much Vitamin C as oranges.
By http://www.foodreference.com/html/artpaprika.html
Sausage Balls With Dip
Copyright 2011 Christine's Pantry. All rights reserved.
Ingredients:
3 cups all purpose baking mix
1 pound ground sausage
3 cups cheddar cheese, finely shredded
1 tablespoon paprika
1 tablespoon black pepper
Directions:
Preheat oven 425. Mix all ingredients well, it's best to use your clean hands. Form into 1 inch balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes, or until golden. Turn balls halfway through cooking. Serve with dip. Enjoy!
Dip:
3/4 cup mayo
1 tablespoon spicy mustard
2 tablespoons horseradish
1/2 teaspoon black pepper
juice from 1 small lime
Mix all ingredients together. Serve with sausage balls. Store leftovers in air tight container and chill. Enjoy!
