Smoky Paprika Cheese Skewers Recipes

PORK, POTATO AND GOAT CHEESE SKEWERS WITH SMOKED PAPRIKA

Steps:

• Place the orange juice in a small saucepan and cook over high heat until thickened and reduced to 3 tablespoons. Transfer the reduced juice to a blender, add the honey, vinegar, mustard, zest, paprika, salt and pepper and blend until combined. With the motor running, slowly add the oil and blend until emulsified.
• Cover potatoes with cold water in a medium saucepan and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a small knife inserted into the potato comes out without any resistance. Drain and let cool slightly. When cool enough to handle, slice each potato in half lengthwise then slice each half into 1/4-inch thick slices
• Preheat oven to 400 degrees F.
• Heat the oil in a large saute pan over high heat until it begins to shimmer. Season pork on both sides with salt and pepper, place into the pan and cook until golden brown and a crust has formed, 4 to 5 minutes. Turn the tenderloin over and transfer the pan to the oven and continue cooking until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F. Remove from the oven and let rest 5 minutes before slicing. Slice the tenderloin half lengthwise then slice each half crosswise into 1/4-inch thick slices.
• Place 1 slice of pork onto a large platter, top with a potato, then a piece of the goat cheese then another slice of pork, then stick a skewer through. Drizzle with some of the Smoked Paprika vinaigrette. Sprinkle each with a little more of the smoked paprika and some of the chopped parsley.

SMOKY PAPRIKA CHEESE SKEWERS

Steps:

• In a mixing bowl, combine shallot, oil, spices and a small pinch of salt, if you like. (Most grilling cheese is already pretty salty; taste it first.) Add cheese and gently toss to evenly coat.
• Heat the grill to high. While the grill is heating, pierce marinated cheese onto metal skewers or pre-soaked wooden skewers (see Tip), about 3 to 4 per skewer. Reserve any leftover marinade at the bottom of bowl.
• When the grill is hot, brush the grates lightly with oil and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 3 to 8 minutes. Transfer to a serving platter and brush with remaining marinade. Serve immediately.