3 pounds pork, cut into 1-inch cubes
1 cup paprika
1 cup chili powder
1 cup dry white wine
3 tablespoons salt
3 tablespoons ground black pepper
4 green onions, sliced
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon hot pepper sauce
1 teaspoon lemon juice
1 tablespoon red wine vinegar
1 tablespoon water
1 teaspoon paprika
1 cup dry white wine
1/4 cup white sugar
3 cloves garlic, peeled and crushed
1/2 cup reduced-fat cream cheese
2 tablespoons butter
1 teaspoon paprika
3 tablespoons hot pepper sauce
salt and pepper to taste
1/2 teaspoon Worcestershire sauce
1 tablespoon water
1 teaspoon paprika
3 tablespoons hot sauce
1/2 onion, chopped
1 cup red wine vinegar
1/4 cup water
1 cup dry white wine
2 teaspoons salt
1/2 teaspoon chopped fresh parsley
salt and black pepper to taste
3/4 cup kalamata olives, drained and chopped
3/4 cup chopped celery
4 tablespoons fresh lemon juice
Melt butter in a large skillet over medium heat. Saute stock and paprika until tender; set aside.
Whisk egg, vinegar, water, cream cheese, and paprika. Stir in onion, celery, lemon juice, and red wine vinegar. Bring to a boil. Reduce heat to low and simmer, covered, for 1 hour.
Serve over pasta as a sandwich or over pasta as an appetizer, or garnish with cooked pork.