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Paprika-Parmesan Butter

Paprika-Parmesan Butter

Makes about 1/4 cup Servings

Ingredients

  • 3 tablespoons butter, room temperature

  • 2 teaspoons grated Parmesan cheese

  • 1 drained anchovy fillet, minced

  • 1 teaspoon paprika

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon Worcestershire sauce

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon hot pepper sauce

Recipe Preparation

  • Mix all ingredients in small bowl until blended. DO AHEAD Can be made 2 days ahead. Chill. Use at room temperature.

Recipe by Bruce Aidells

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Grilled Porterhouse Steak With Paprika-Parmesan Butter

I love a good Grilled Porterhouse Steak but it’s the Paprika-Parmesan butter that puts this one over the top. Easy to make and delicious!

I jumped with joy when I found this Porterhouse Steak recipe. In my younger days, I worked at a restaurant that served delicious Parmesan butter with all of its steaks.

This is so close to that very recipe.

This works with any steak and is probably the best steak I’ve ever grilled myself!

Give the recipe a try and I think you’ll agree.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

I love a good Grilled Porterhouse Steak but it's the Paprika-Parmesan Butter that makes this recipe!

  • 1 2 3/4 lb porterhouse steaks 2-3/4 to 3 inch thick
  • 1/4 cup olive oil
  • 7 large garlic cloves minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon fresh rosemary chopped
  • 3 tablespoons butter room temperature
  • 2 teaspoons grated parmesan cheese
  • 1 anchovy fillet drained, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon hot pepper sauce

Mix all Paprika-Parmesan Butter ingredients in a small bowl until blended.(Can be made 2 days ahead.)

Place steak in a glass baking dish.

Whisk oil and next 5 ingredients in a small bowl to blend. Pour half of the marinade over steak. Turn steak over pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.

Remove steak from marinade shake off excess.

Place steak on grill cover grill.

Grill steak to desired doneness, (until an instant-read thermometer inserted into the center of steak registers 115 F to 120 F for rare, about 15 minutes per side, or 125 F to 130 F for medium-rare, about 18 minutes per side), occasionally moving steak to a cooler part of the rack if cooking too quickly.

Transfer steak to platter cover to keep warm. Let stand for 5 minutes.

Using a sharp knife, cut meat away from the bone. Cut each meat section into 1/3-inch-thick slices.


Baked Paprika-Parmesan Chicken

Lynn demonstrates how to make a super easy and quick chicken recipe perfect for dinner.

Ingredients:

  • ½ cup grated Parmesan Cheese
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons paprika
  • ¼ cup all purpose flour
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 Tablespoons milk
  • 1 egg, beaten
  • ¼ cup butter, melted

Preheat oven to 350°. Coat a shallow baking dish with nonstick cooking spray.
Combine flour, Parmesan cheese, paprika, salt and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg mixture, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.

Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned and the chicken has cooked.


Cod en Papillote with Paprika-Parmesan Butter *

Cooking fish en papillote sounds elegant and looks elegant, but it is quite easy to prepare. En Papillote really means ‘in parchment’, in French. This is a very healthy way of preparing fish. You can use other vegetables if you wish, just make sure they are sliced or diced very small so they will cook through by the time the fish is done.

  • 4 sheets (12″ x 15″ each) parchment paper
  • 1 medium, or 2 small zucchini, sliced into 1/8-inch rounds
  • 1 red or yellow bell pepper, finely chopped
  • 4 (4 to 6 ounces each) Alaska cod fillets, thawed if from frozen
  • salt and pepper, to taste
  • 1 lemon, cut into thick slices (slightly more than 1/4-inch)
  • 1 recipe, already prepared, Paprika-Parmesan Butter (cold), see recipe below

Take a sheet of parchment (12″ x 15″) and fold it in half. Unfold it (open it up) and place several slices of zucchini on one side of the fold, in a single layer. Top the zucchini slices with some of the chopped bell pepper and season with salt and pepper. Place one fish fillet on top of the vegetables and season with salt and pepper also. Place one or two pats of the Paprika-Parmesan Butter (depending on the size of the fillet) on top of the fish, then top with a thick slice of lemon. Drizzle fish and vegetables lightly with olive oil. Fold over the parchment to cover the fish and fold and crimp the edges to seal. (Follow this link, to see an example of how to fold the packets up.)

Carefully place the packets on a baking sheet, you may have to divide them between two baking sheets. Bake for 15 to 20 minutes. To serve simply place the packets onto individual plates carefully cut open the parchment with kitchen sears in an X-pattern (watch out for steam, to avoid getting burned).


NOTES

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 996

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Barbecued oysters with garlic, paprika & Parmesan butter

In a small bowl, beat the butter until it&rsquos completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.

Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.

Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.


Baked Paprika-Parmesan Chicken

  • Skill Level: Easy
  • Add to favorites

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 1:15 h
  • Ready In : 1:30 h

Baked Paprika-Parmesan Chicken

Baked Paprika-Parmesan Chicken – ingredients and method

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg, beaten
  • 2 tablespoons milk
  • 4 skinless, boneless chicken breast halves
  • 1/4 cup butter, melted

Method

Step 1

Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.

Step 2

Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.

Step 3

Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.


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Baked Paprika-Parmesan Chicken

Lynn demonstrates how to make a super easy and quick chicken recipe perfect for dinner.

Ingredients:

  • ½ cup grated Parmesan Cheese
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons paprika
  • ¼ cup all purpose flour
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 Tablespoons milk
  • 1 egg, beaten
  • ¼ cup butter, melted

Preheat oven to 350°. Coat a shallow baking dish with nonstick cooking spray.
Combine flour, Parmesan cheese, paprika, salt and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg mixture, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.

Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned and the chicken has cooked.


Paprika Parmesan Chicken

1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
1/4 cup butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C).

Coat a shallow baking dish with nonstick cooking spray.

Combine flour, parmesan, paprika, salt, and pepper in a bowl.

In a separate bowl, whisk together the egg and milk.

Dip the chicken in the egg, then dredge in the flour mixture.

Place in the baking dish, and pour the melted butter evenly over the chicken.

Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

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