Board Meeting Food - Chicken Paprika with Olives and Potatoes / Warm Bean Spread

One of the fun things about being a board member is the monthly meeting that we have. It bounces around to different places, different houses, different taverns, etc. When at a board member's house, the club pays for the host to make dinner for the crew. As with all things, it's a chance to show what we like to do. (Board meetings at the Burgermeister's houses are always grand)

Last night, we plotted and planned over at my house, Casa Verde, so it was my turn to make some food and let the others worry about the beer! I made three things all centered around one spice - smoked paprika. It is one my favorite things.

Deviled Eggs

12 whole large eggs

1 tablespoon Dijon Mustard

4 tablespoons Mayonnaise

1 tablespoon capers, chopped

2 tablespoons flat leaf parsely, chopped

1/2 tsp smoked paprika

Salt and Pepper, to taste

1. Cover the eggs with about 1 inch of salty water in a pasta pot, bring the water to a boil, lid the pot and turn off the heat. Leave the eggs for 15 minutes before cooling and peeling.
2. Cut each egg in half, remove the yolks to a boil, place the whites on a paper towel lined plate
3. Mash the yolks with some salt until powdery, add the other ingredients and stir into a smoothish filling.
4. Scoop the yolk mixture into a ziploc bag, snip off a corner and pipe the filling into the whites.
5. Garnish with a sprinkling of smoked paprika and plate the eggs onto a clean plate, leaving behind the paprika sprinkled towel

Warm White Bean Dip

4 cloves Garlic, roughly sliced

1/2 cup Olive oil

2 cans Great Northern White Beans, drained (reserve the liquid from one)

1 cup water

1/4 cup dry Vermouth

2 teaspoons Fresh Oregano, chopped

2 tablespoons Flat Italian Parsley, chopped

Juice of a Half lemon

Salt, Pepper to taste

Olive oil, smoked paprika for garnish

Torn, warm flatbread for noming

1. Over low heat cook the garlic until soft. Added the beans, water, vermouth, reserved bean liquid and oregano. Cook for 30 minutes on medium low, smashing the bean as the soften until you're left with a thick dip.
2. Stir in the parsley and lemon juice, remove to a warm bowl. Drizzle with additional olive oil and garnish with paprika.

Olive Stuffed Paprika Chicken with Potatoes

16 Bone In Chicken Thighs (with Skin),

6 tablespoons Smoked Paprika

3 tablespoons vegetable oil

1 tsp Garlic Powder

2 tsp Kosher Salt

1 tsp Black Pepper

12 oz Green Olives, chopped roughly

4 cloves Garlic, grated

1 Lemon, zested

1/2 bunch Parsley, Chopped

1/4 cup Capers, chopped

3 lbs Yukon Gold Potatoes, cut 1/4" thick

2 large White Onions, frenched (cut pole to pole)

2 tsp Kosher Salt

1. Remove the bones from the chicken thighs, keep the skin intact!
2. Mix the paprika, garlic powder, salt and pepper with the oil to form a paste in a big bowl
3. Add the chicken thighs to the paste and toss them to throughly coat. Let sit for a few hours in the fridge
4. Mix the olives, garlic, lemon, parsley and caper together with some salt and pepper to taste.
5. After a few hours, preheat the oven to 375F 
6. Line two cookie sheets with foil and mix onions, potatoes and salt togehter. Layer the mix loosely in the pans. 
7. Remove the chicken thighs from the marinade and loosen a pocket under the skin. Stuff the pocket with a few tablespoons of olive mix and smooth out to cover the thigh. Place each thigh, skin side up, on a cooling rack. Lay the cooling rack over the potatoes.
8. Back for 60-70 minutes in the oven. The skin will be crispy and the potatoes will roast in the chicken fat. You can remove the chicken racks from the potato pans and roast the potatoes for 10-15 minutes longer.
9. Eat the hell out of this