Wild-rice cornbread chicken Andouille sausage dressing
2 cups dried cornbread – baked, cooled, cut into cubes, dried in oven until brittle
2 cups cooked long grain dark wild rice
1 medium white onion chopped
4 stalks celery minced
2 clove of fresh garlic minced
One apple cored and chopped
1 cup chopped brown mushroom
½ cup dried cranberries
½ stick of butter
2 spicy Andouille Sausages – diced (I use chicken or turkey but the pork is fine)
2 tablespoons fresh sage, rubbed or minced
Chicken stock
Salt and pepper to taste
In large skillet brown the sausage
When brown, add onion, celery, garlic, mushrooms and cook until translucent
Place in large mixing bowel
Mix in the rice, apple, cranberry, sage
Mix in dried cornbread
Mix in the butter
Add chicken stock only to make sure the mix is all moist but not wet
Taste for salt and pepper
Bake at 400 in a greased shallow dish so the top and the bottom gets crisp
*** I like to add some hot red pepper flakes as well. BUT taste the mixture first because the sausage can be very spicy.
Aug 16, 2007
Arrosto di Maiale al Latte
This dish is largely documented as a Tuscan dish dating to the 1600’s that was served for special occasions by the Church. Now the dish is very popular for Sunday family dinners. My first experience with it was when I had dinner with my Italian friend Barbara and her family on Sundays when I was in Italy. Her great Aunt and Grandmother always did the cooking. I can recall my first taste and Barbara asking if everything was ok. I confessed it was one of the best things I had ever tasted. Needless to say the family was happy and I later was invited into the kitchen to learn how to make it. Considered peasant food, it rarely found in restaurants in Italy today. Its easy to make and I hope you enjoy it was much as I do.
Arrosto di Maiale al Latte
(Pork tenderloin simmered in milk)
Serves 4
1 tablespoon unsalted butter
2 tablespoons olive oil
1 1/2 pounds boneless pork loin
2 cups milk
1/2 cup half-and-half
1 large diced white onion
2 sprigs fresh rosemary
2 cloves of fresh garlic sliced very thin
Several thin strips of lemon zest
1 bay leaf
4 large potatoes cleaned and with skin left on
2 tablespoons minced parsley
Salt and freshly ground black pepper
1. In a pot with a tight lid just large enough to hold the pork, melt butter and oil over moderately high heat. Add meat, diced onion and garlic and brown well on all sides.
2. In a separate pot, scald milk and half-and-half. Add to the pot with browned meat along with salt and pepper to taste, rosemary, lemon zest and bay leaf. Bring to a simmer, cover, and reduce heat to maintain a steady simmer. Braise 1 1/2 hours, or until meat is tender when pierced with a knife. Turning it occasionally and scraping the bottom of the pot to keep the curds that form as a result of the interaction between lemon and milk from sticking down. By the time the pork is done almost all the liquid should have evaporated; at this point stir the curds about often or they will burn. If milk is still runny, remove meat and keep warm; put the pot over high heat and reduce milk till brown clumps form, whisking occasionally.
3. While the pork is cooking, cut the potatoes into wedges and toss with olive oil, fresh rosemary and course sea salt. Roast them skin side down until tender.
4. With the pork resting, take a hand blender (also known as an immersion blender) and puree the contents of the pot the pork was pulled from. Remove any unsightly remnants of the herbs and taste for salt and pepper.
5. After meat has rested 10 minutes, slice with a long, sharp knife. Arrange slices on a warmed serving platter surrounded by the cooked potatoes, spoon the sauce over the meat and garnish with minced parsley.
Arrosto di Maiale al Latte
(Pork tenderloin simmered in milk)
Serves 4
1 tablespoon unsalted butter
2 tablespoons olive oil
1 1/2 pounds boneless pork loin
2 cups milk
1/2 cup half-and-half
1 large diced white onion
2 sprigs fresh rosemary
2 cloves of fresh garlic sliced very thin
Several thin strips of lemon zest
1 bay leaf
4 large potatoes cleaned and with skin left on
2 tablespoons minced parsley
Salt and freshly ground black pepper
1. In a pot with a tight lid just large enough to hold the pork, melt butter and oil over moderately high heat. Add meat, diced onion and garlic and brown well on all sides.
2. In a separate pot, scald milk and half-and-half. Add to the pot with browned meat along with salt and pepper to taste, rosemary, lemon zest and bay leaf. Bring to a simmer, cover, and reduce heat to maintain a steady simmer. Braise 1 1/2 hours, or until meat is tender when pierced with a knife. Turning it occasionally and scraping the bottom of the pot to keep the curds that form as a result of the interaction between lemon and milk from sticking down. By the time the pork is done almost all the liquid should have evaporated; at this point stir the curds about often or they will burn. If milk is still runny, remove meat and keep warm; put the pot over high heat and reduce milk till brown clumps form, whisking occasionally.
3. While the pork is cooking, cut the potatoes into wedges and toss with olive oil, fresh rosemary and course sea salt. Roast them skin side down until tender.
4. With the pork resting, take a hand blender (also known as an immersion blender) and puree the contents of the pot the pork was pulled from. Remove any unsightly remnants of the herbs and taste for salt and pepper.
5. After meat has rested 10 minutes, slice with a long, sharp knife. Arrange slices on a warmed serving platter surrounded by the cooked potatoes, spoon the sauce over the meat and garnish with minced parsley.
Aug 9, 2007
Chile Cheese Rice
Chile Cheese Rice: originally published in El Paso Texas JR. League Cookbook
Serves 10
Heat Oven 350 degrees
2 cups cooked rice
3 cups sour cream
1 pound little cubes Jack cheese
1 cup grated jack cheese
4-4 oz. Cans chopped green chile (If you have fresh you can use it)
Dash of salt
Cook rice. Combine with sour cream and season with salt. Mix with Jack cheese. Add the chopped chile and combine the entire mixture. Put the mixture in a buttered casserole. Top with more shredded Jack Cheese and sprinkle paprika on top for color. Bake for 30 minutes. This recipe can be prepared ahead and refrigerated or frozen, then thawed for 1 hour and baked. If you decide to freeze it, hold off on the 30 minutes of cooking until just before it is served.
***
Thanks Edi
Serves 10
Heat Oven 350 degrees
2 cups cooked rice
3 cups sour cream
1 pound little cubes Jack cheese
1 cup grated jack cheese
4-4 oz. Cans chopped green chile (If you have fresh you can use it)
Dash of salt
Cook rice. Combine with sour cream and season with salt. Mix with Jack cheese. Add the chopped chile and combine the entire mixture. Put the mixture in a buttered casserole. Top with more shredded Jack Cheese and sprinkle paprika on top for color. Bake for 30 minutes. This recipe can be prepared ahead and refrigerated or frozen, then thawed for 1 hour and baked. If you decide to freeze it, hold off on the 30 minutes of cooking until just before it is served.
***
Thanks Edi
CHEESE AND EGG STRADA
take a loaf of crusty bread and break into chunks. dry it out overnight or on low heat in the oven.
mix together 6 to 8 eggs, a cup and a half of cream or whole milk, a cup of cheese and whatever spices you want to add to it.
place bread in a buttered baking dish 9x13 and place whatever yummy things you want to have in the strada, (onions, sausage, peppers, artichokes, etc). have these things cooked before you put them in.
pour egg mixture over the whole thing and cover with plastic wrap. take something a bit heavy and flat and lay it on the plastic wrap to compress the strada.
Cover, put in fridge overnight.
bring to room temp and bake for a hour and a half at 300
**
Thanks Tommy
mix together 6 to 8 eggs, a cup and a half of cream or whole milk, a cup of cheese and whatever spices you want to add to it.
place bread in a buttered baking dish 9x13 and place whatever yummy things you want to have in the strada, (onions, sausage, peppers, artichokes, etc). have these things cooked before you put them in.
pour egg mixture over the whole thing and cover with plastic wrap. take something a bit heavy and flat and lay it on the plastic wrap to compress the strada.
Cover, put in fridge overnight.
bring to room temp and bake for a hour and a half at 300
**
Thanks Tommy
Aug 8, 2007
Aunt Retha's Carrot Cake
Preheat oven to 350 degrees
Aunt Retha’s Carrot Cake
2 cups sugar 2 cups flour sifted
4 eggs 2 tsp. Baking soda
1 ½ cup cooking oil 1 tsp salt
3 cups of grated carrots 2 tsp cinnamon
Cream sugar and eggs together. Gradually add other ingredients and mix well. Makes 4 layers. Grease and flour the cake pans. Cook at 350 degrees for 25 to 30 minutes until the toothpick comes out clean.
Icing/ filling
1-8 oz. Pkg. of cream cheese
1 stick of butter
1 box of powdered sugar
1 tsp vanilla
Toasted chopped pecans (optional)
Let the cream cheese and butter soften to room temperature. Add sugar and vanilla. Beat until smooth and blended. Ice layers and top with toasted pecans.
***
I could live off this cake. It reminds me of big family dinners at Edi+Bobby's
Yummers
Aunt Retha’s Carrot Cake
2 cups sugar 2 cups flour sifted
4 eggs 2 tsp. Baking soda
1 ½ cup cooking oil 1 tsp salt
3 cups of grated carrots 2 tsp cinnamon
Cream sugar and eggs together. Gradually add other ingredients and mix well. Makes 4 layers. Grease and flour the cake pans. Cook at 350 degrees for 25 to 30 minutes until the toothpick comes out clean.
Icing/ filling
1-8 oz. Pkg. of cream cheese
1 stick of butter
1 box of powdered sugar
1 tsp vanilla
Toasted chopped pecans (optional)
Let the cream cheese and butter soften to room temperature. Add sugar and vanilla. Beat until smooth and blended. Ice layers and top with toasted pecans.
***
I could live off this cake. It reminds me of big family dinners at Edi+Bobby's
Yummers
Bobby's Sweet Potato Casserole
Sweet Potato Casserole
3 cups mashed sweet potato’s
1 cup brown sugar
2 eggs
1 tsp vanilla
1/3 cup milk
½ cup butter
Combine all ingredients in medium mixing bowl and beat until fluffy. Pour into greased Pyrex deep baking dish and sprinkle with topping. Bake at 350 degrees for 30-35 minutes.
Topping
1 cup brown sugar
1/3 cup flour
1/3 cup butter
1cup chopped pecans
For best results:Bake fresh sweet potato’s in foil, in oven, until soft. This can be done ahead of time and then refrigerated until ready to assemble. Use real butter instead of margarine. Cut into small pieces while still cold. This also works for the topping
***
YUMMY - Thanks Bobby
3 cups mashed sweet potato’s
1 cup brown sugar
2 eggs
1 tsp vanilla
1/3 cup milk
½ cup butter
Combine all ingredients in medium mixing bowl and beat until fluffy. Pour into greased Pyrex deep baking dish and sprinkle with topping. Bake at 350 degrees for 30-35 minutes.
Topping
1 cup brown sugar
1/3 cup flour
1/3 cup butter
1cup chopped pecans
For best results:Bake fresh sweet potato’s in foil, in oven, until soft. This can be done ahead of time and then refrigerated until ready to assemble. Use real butter instead of margarine. Cut into small pieces while still cold. This also works for the topping
***
YUMMY - Thanks Bobby
Aug 7, 2007
Butternut Squash, Spinach, Rosemary, and Blue Cheese Risotto
Butternut Squash, Rosemary, and Blue Cheese Risotto
7 C (or more) low-salt chicken broth
2 C Arborio rice (~ 13½ oz)
3 Tbsp butter
½ C dry white wine
1¼ C finely chopped onion
4 C (packed) baby spinach leaves
1 2-lb butternut squash, peeled, halved, seeded, cut into ½- to ¾-inch dice
½ C whipping cream
½ C freshly grated Parmesan cheese
2 tsp chopped fresh rosemary, divided
⅓ C crumbled blue cheese (~ 1½ oz)
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by ¼ cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.
****
This one comes from Brenda+Jordan
Hello - D-LISH
Thanks
7 C (or more) low-salt chicken broth
2 C Arborio rice (~ 13½ oz)
3 Tbsp butter
½ C dry white wine
1¼ C finely chopped onion
4 C (packed) baby spinach leaves
1 2-lb butternut squash, peeled, halved, seeded, cut into ½- to ¾-inch dice
½ C whipping cream
½ C freshly grated Parmesan cheese
2 tsp chopped fresh rosemary, divided
⅓ C crumbled blue cheese (~ 1½ oz)
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by ¼ cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.
****
This one comes from Brenda+Jordan
Hello - D-LISH
Thanks
Jul 3, 2007
Shoe Makers (Scarpariello) Chicken
Shoe Makers (Scarpariello) Chicken - Spicy Italian-Style Chicken with Sausage, Peppers, and Onions—
Serves 4 to 6
This dish is fairly spicy. To manage the heat, adjust the amount of cherry peppers as desired. If you cannot find hot cherry peppers, pickled banana pepper rings can be substituted. If your skillet is not oven safe, add the cornstarch mixture to the skillet in step 3 (instead of step 5) along with the vinegar and simmer until slightly thickened, 3 to 4 minutes. Stir in the sausage and transfer mixture to 13 by 9-inch baking dish. Arrange the chicken over the mixture and bake as directed. To make this dish with chicken thighs, increase the cooking time in the oven to about 25 minutes, or until an instant-read thermometer inserted into the thickest part of chicken registers 175 degrees. Serve with a green salad and mashed potatoes, orzo, or soft polenta.
INGREDIENTS
1 tablespoon vegetable oil
8 ounces sweet Italian sausage, casings removed
2 pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin and cut crosswise into 2 or 3 pieces
Table salt and ground black pepper
1 medium onion, halved and sliced 1/4 inch thick (about 1 1/4 cups)
1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch strips (about 1 1/2 cups)
3-5 pickled hot cherry peppers, stemmed, seeded, and cut into 1/4-inch strips (about 1/4 cup)
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
2 teaspoons granulated sugar
1/3 cup white wine vinegar plus 2 additional tablespoons
3/4 cup low-sodium chicken broth plus 1 tablespoon
1 teaspoon cornstarch
1 teaspoon minced fresh thyme leaves
1 tablespoon minced fresh parsley leaves
1. Adjust oven rack to middle position and heat oven to 350 degrees. Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until shimmering. Add sausage and cook, stirring to break sausage into 1/2-inch pieces, until browned, about 3 minutes. Transfer sausage to plate lined with paper towels. Remove skillet from heat; pour off fat into small bowl and reserve; wipe out skillet with paper towels.
2. Return skillet to medium-high heat and heat remaining 2 teaspoons oil until smoking. Pat chicken dry and liberally season with salt and pepper. Add chicken, skin side down, and cook without moving until well browned, 3 to 5 minutes. Using tongs, turn chicken and brown on other side, about 3 minutes. Transfer chicken to large plate. Remove skillet from heat and pour off fat into bowl with sausage fat; wipe out skillet with paper towels.
3. Return skillet to medium-high heat and heat 1 tablespoon reserved fat until shimmering. Add onion and cook until beginning to soften, about 2 minutes. Add bell pepper and cherry peppers and cook, stirring occasionally, until bell pepper begins to soften, about 4 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add sugar, 1/3 cup vinegar, and 3/4 cup broth; bring mixture to boil, scraping up browned bits from pan bottom.
4. Add sausage and chicken (with any accumulated juices) to skillet, arranging chicken pieces in single layer, skin side up, on top of peppers and onion. Transfer skillet to oven and cook until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 18 to 22 minutes, removing smaller pieces sooner if necessary. Meanwhile, combine cornstarch, thyme, and remaining tablespoon broth in small bowl.
5. Carefully remove skillet from oven (handle will be very hot) and transfer chicken, skin side up, to platter or individual serving plates. Place skillet over medium-high heat and stir in cornstarch mixture. Simmer sauce mixture until slightly thickened, 2 to 3 minutes. Off heat, taste sauce and add up to 2 tablespoons vinegar. Adjust seasonings with salt and pepper. Spoon sauce around chicken, being careful not to pour it directly over chicken. Sprinkle with parsley and serve immediately.
A big thanks to Tommy!
Serves 4 to 6
This dish is fairly spicy. To manage the heat, adjust the amount of cherry peppers as desired. If you cannot find hot cherry peppers, pickled banana pepper rings can be substituted. If your skillet is not oven safe, add the cornstarch mixture to the skillet in step 3 (instead of step 5) along with the vinegar and simmer until slightly thickened, 3 to 4 minutes. Stir in the sausage and transfer mixture to 13 by 9-inch baking dish. Arrange the chicken over the mixture and bake as directed. To make this dish with chicken thighs, increase the cooking time in the oven to about 25 minutes, or until an instant-read thermometer inserted into the thickest part of chicken registers 175 degrees. Serve with a green salad and mashed potatoes, orzo, or soft polenta.
INGREDIENTS
1 tablespoon vegetable oil
8 ounces sweet Italian sausage, casings removed
2 pounds bone-in, skin-on chicken breast halves, trimmed of excess fat and skin and cut crosswise into 2 or 3 pieces
Table salt and ground black pepper
1 medium onion, halved and sliced 1/4 inch thick (about 1 1/4 cups)
1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch strips (about 1 1/2 cups)
3-5 pickled hot cherry peppers, stemmed, seeded, and cut into 1/4-inch strips (about 1/4 cup)
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
2 teaspoons granulated sugar
1/3 cup white wine vinegar plus 2 additional tablespoons
3/4 cup low-sodium chicken broth plus 1 tablespoon
1 teaspoon cornstarch
1 teaspoon minced fresh thyme leaves
1 tablespoon minced fresh parsley leaves
1. Adjust oven rack to middle position and heat oven to 350 degrees. Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until shimmering. Add sausage and cook, stirring to break sausage into 1/2-inch pieces, until browned, about 3 minutes. Transfer sausage to plate lined with paper towels. Remove skillet from heat; pour off fat into small bowl and reserve; wipe out skillet with paper towels.
2. Return skillet to medium-high heat and heat remaining 2 teaspoons oil until smoking. Pat chicken dry and liberally season with salt and pepper. Add chicken, skin side down, and cook without moving until well browned, 3 to 5 minutes. Using tongs, turn chicken and brown on other side, about 3 minutes. Transfer chicken to large plate. Remove skillet from heat and pour off fat into bowl with sausage fat; wipe out skillet with paper towels.
3. Return skillet to medium-high heat and heat 1 tablespoon reserved fat until shimmering. Add onion and cook until beginning to soften, about 2 minutes. Add bell pepper and cherry peppers and cook, stirring occasionally, until bell pepper begins to soften, about 4 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add sugar, 1/3 cup vinegar, and 3/4 cup broth; bring mixture to boil, scraping up browned bits from pan bottom.
4. Add sausage and chicken (with any accumulated juices) to skillet, arranging chicken pieces in single layer, skin side up, on top of peppers and onion. Transfer skillet to oven and cook until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 18 to 22 minutes, removing smaller pieces sooner if necessary. Meanwhile, combine cornstarch, thyme, and remaining tablespoon broth in small bowl.
5. Carefully remove skillet from oven (handle will be very hot) and transfer chicken, skin side up, to platter or individual serving plates. Place skillet over medium-high heat and stir in cornstarch mixture. Simmer sauce mixture until slightly thickened, 2 to 3 minutes. Off heat, taste sauce and add up to 2 tablespoons vinegar. Adjust seasonings with salt and pepper. Spoon sauce around chicken, being careful not to pour it directly over chicken. Sprinkle with parsley and serve immediately.
A big thanks to Tommy!
Jun 1, 2007
From June 07 - Grilled Polo Asado
Summer Greetings Foodies, or better said, Hola Foodies.
One of my favorite gems is The Country Meat Store, in Holtville, CA – near the Mexican border between San Diego and Arizona and I am in love with this recipe so I had to share it with you all. It’s perfect for a summer BBQ!
Cheers
Aaron
**
Grilled Pollo Asado
Needs 24 hours to marinade before being grilled
3 pounds boneless skinless chicken thighs and or breasts – rinse and pat dry
Place chicken in a large glass (not metal) bowl and coat/mix the chicken with the Adobo seasoning below:
Makes ½ cup of Adobo seasoning mix:
Place all of the below in a jar and shake well to combine. Lasts up to 2 months if kept cool and dry.
1 ½ tablespoons sea salt
1 ½ tablespoons onion powder
2 tablespoons garlic powder
1 ½ tablespoons ground black pepper
¾ teaspoon ground Mexican oregano
½ teaspoon ground cumin
½ teaspoon ground clove
½ teaspoon dried orange zest
½ teaspoon saffron – crumpled with your fingers
½ teaspoon achiote powder (find in Mexican market or use two teaspoons ground chipotle chili)
Once mixed, add the juice of two lemons and ½ cup orange juice. Mix in one tablespoon raw cane sugar. Mix well and store in refrigerator for 24 hours in large zip lock bags. Another option at this point is to freeze some and use some fresh. I always freeze a batch for later.
Bring the chicken to room temp and heat grill
Grill chicken until well browned, discard the extra marinade, and remove from heat to let rest for the same amount of time it took to cook.
Slice the meat and cover with the juice of a fresh lime and serve hot
Best when served with warm whole beans, warm rice, warm tortillas, fresh salsa, sliced avocados, and some ice cold beer.
Enjoy
One of my favorite gems is The Country Meat Store, in Holtville, CA – near the Mexican border between San Diego and Arizona and I am in love with this recipe so I had to share it with you all. It’s perfect for a summer BBQ!
Cheers
Aaron
**
Grilled Pollo Asado
Needs 24 hours to marinade before being grilled
3 pounds boneless skinless chicken thighs and or breasts – rinse and pat dry
Place chicken in a large glass (not metal) bowl and coat/mix the chicken with the Adobo seasoning below:
Makes ½ cup of Adobo seasoning mix:
Place all of the below in a jar and shake well to combine. Lasts up to 2 months if kept cool and dry.
1 ½ tablespoons sea salt
1 ½ tablespoons onion powder
2 tablespoons garlic powder
1 ½ tablespoons ground black pepper
¾ teaspoon ground Mexican oregano
½ teaspoon ground cumin
½ teaspoon ground clove
½ teaspoon dried orange zest
½ teaspoon saffron – crumpled with your fingers
½ teaspoon achiote powder (find in Mexican market or use two teaspoons ground chipotle chili)
Once mixed, add the juice of two lemons and ½ cup orange juice. Mix in one tablespoon raw cane sugar. Mix well and store in refrigerator for 24 hours in large zip lock bags. Another option at this point is to freeze some and use some fresh. I always freeze a batch for later.
Bring the chicken to room temp and heat grill
Grill chicken until well browned, discard the extra marinade, and remove from heat to let rest for the same amount of time it took to cook.
Slice the meat and cover with the juice of a fresh lime and serve hot
Best when served with warm whole beans, warm rice, warm tortillas, fresh salsa, sliced avocados, and some ice cold beer.
Enjoy
May 6, 2007
From May 07 Paella of Catalunya
Greetings foodies – fresh from a trip to Spain, it feels appropriate to share some yummy Spanish foods….. First, Paella, next, Tapas…..
Cheers,
Aaron
**
Paella for 6 to 8 persons
3 ltr of strong fish- or chicken stock
2 white onions, chopped roughly
1 bay leaf
1 sprig of fresh thyme
LOTS of chopped parsley
A little saffron
Olive oil
(Sea) salt and freshly ground black pepper
1 chicken
12 giant shrimps or king prawns
1 green pepper, seeded and cut into strips
2 large tomato, peeled and chopped
At least 4 cloves of garlic
1 pound long grained rice
2 teaspoons of paprika
2 pounds fresh (closed) mussels, cleaned and debearded (cook in aforementioned broth)
1 pound fresh (closed) clams, cleaned and debearded (cook in aforementioned broth)
1 small white fish
1 pound squid, cleaned
Lemon wedges for decoration
Cut the chicken in cubes. It's not necessary to remove the bones.
Shave the clams and clean them. Clean the squid and be sure to remove their insides unless you bought them already cleaned. Wash the shrimps and the white fish. Remove head, tail and insides. Cut it in pieces.
Put all seafood, except clams, in a bowl. Make your own fish broth using head and tail of the fish and shrimp, onions, garlic, clean water, peppers. Cook the clams and mussels in the broth until they open and keep them apart for later.
Cut the onions and peppers; don't care about their size. Put all the vegetables, except the onions in a bowl.
Heat your pan with plenty of olive oil and get it steaming hot.
Throw in the chicken, season it with salt, black pepper and garlic. Fry until golden brown. Remove chicken from the paella and repeat the procedure with the seafood. Wait until the squid is done before adding the salt.
Remove the seafood and repeat the same action with the veggies; frying the onions until caramelized first.
Put all the ingredients, except the shrimps and clams + mussels into the paella and add one cup of rice per person. Add saffron (don’t try and fake this part) Fry for about one minute and pour the sieved fish broth onto the rest of the ingredients. Use roughly two cups of broth for one cup of rice.
Taste the broth. Good paella needs to be well salted. You may want to add salt and pepper. Put the parsley in and stir the ingredients. This should be the last time that you stir the paella.
Let the paella cook and slowly lower the fire during the cooking process. It should take about twenty minutes to cook the rice. Just add some broth when your paella starts to look dry.
Garnish the paella with the mussels, clams and shrimps or just throw them on top of it all. When the rice is cooked and almost dry, your Real Spanish Paella is ready to be served.
¡Salut
*** Variants – all vegetable, just pick your favorite seasonal veggies and add once the rice is cooked; use vegetable stock
Cheers,
Aaron
**
Paella for 6 to 8 persons
3 ltr of strong fish- or chicken stock
2 white onions, chopped roughly
1 bay leaf
1 sprig of fresh thyme
LOTS of chopped parsley
A little saffron
Olive oil
(Sea) salt and freshly ground black pepper
1 chicken
12 giant shrimps or king prawns
1 green pepper, seeded and cut into strips
2 large tomato, peeled and chopped
At least 4 cloves of garlic
1 pound long grained rice
2 teaspoons of paprika
2 pounds fresh (closed) mussels, cleaned and debearded (cook in aforementioned broth)
1 pound fresh (closed) clams, cleaned and debearded (cook in aforementioned broth)
1 small white fish
1 pound squid, cleaned
Lemon wedges for decoration
Cut the chicken in cubes. It's not necessary to remove the bones.
Shave the clams and clean them. Clean the squid and be sure to remove their insides unless you bought them already cleaned. Wash the shrimps and the white fish. Remove head, tail and insides. Cut it in pieces.
Put all seafood, except clams, in a bowl. Make your own fish broth using head and tail of the fish and shrimp, onions, garlic, clean water, peppers. Cook the clams and mussels in the broth until they open and keep them apart for later.
Cut the onions and peppers; don't care about their size. Put all the vegetables, except the onions in a bowl.
Heat your pan with plenty of olive oil and get it steaming hot.
Throw in the chicken, season it with salt, black pepper and garlic. Fry until golden brown. Remove chicken from the paella and repeat the procedure with the seafood. Wait until the squid is done before adding the salt.
Remove the seafood and repeat the same action with the veggies; frying the onions until caramelized first.
Put all the ingredients, except the shrimps and clams + mussels into the paella and add one cup of rice per person. Add saffron (don’t try and fake this part) Fry for about one minute and pour the sieved fish broth onto the rest of the ingredients. Use roughly two cups of broth for one cup of rice.
Taste the broth. Good paella needs to be well salted. You may want to add salt and pepper. Put the parsley in and stir the ingredients. This should be the last time that you stir the paella.
Let the paella cook and slowly lower the fire during the cooking process. It should take about twenty minutes to cook the rice. Just add some broth when your paella starts to look dry.
Garnish the paella with the mussels, clams and shrimps or just throw them on top of it all. When the rice is cooked and almost dry, your Real Spanish Paella is ready to be served.
¡Salut
*** Variants – all vegetable, just pick your favorite seasonal veggies and add once the rice is cooked; use vegetable stock
Mar 16, 2007
From March 07 - The Cave Creek Coffee Company Cranberry Scone
The Cave Creek Coffee Company is a local institution run by two New York expatriates. They are the premier coffee roaster of the southwest and have won many awards. All their beans are roasted on site in Cave Creek. The CCCC has a double life as a wine bar and live music venue after the coffee is been served. It’s a local community gathering place with a great front porch to watch the world go by – you will find me on the porch swing. Dogs get their own play area; Hogs (motorcycles) gather here on the weekends, there is free WIFI etc….. They have a sign by the counter where you order that has a Starbucks cup on it that says "Friends don’t let friends drink (insert starbucks cup)…….
This is my favorite scone….
Cave Creek Coffee Company Cranberry Scones
3C Flour
1Tbs Baking powder
1C (2sticks) Unsalted butter @ room temp
1/4C Sugar
3Lg Eggs
1/3C Buttermilk
1C Dried cranberries
Zest from 1 orange
Sift together flour and baking powder.
In a separate bowl, cream butter, add the sugar, beat until fluffy.
Add eggs 1 at a time, and then add the flour mixture and the buttermilk.
Sprinkle the cranberries and zest from orange over the dough and gently fold them in.
Place mounds of dough onto a cookie sheet or roll out into circles and cut into wedges after baked.
Bake for 20 min.
This batter will be sticky.
Do not use much flour if you roll them out
Glaze (optional)
½ Stick butter room temp
Juice from 1 orange
1C powdered sugar
Pinch of salt
Glaze will be slightly runny.
Pour over cooled to the touch scones.
Here are a few tidbits about coffee that you may or may not be aware of....
Coffee is the 2nd largest commodity traded world wide. (oil is #1)
All coffee grows between the tropics of Cancer & Capricorn near the equator
Coffee plants produce cherries....each cherry contains 2 coffee beans
Coffee beans are green before the roasting process
Roasted coffee will lose 50% of it's flavor in 7 days after roasting
A light roast coffee contains MORE caffeine than a dark roasted coffee
97% of the coffee sold in the United States is stale BEFORE the consumer purchases it
This is my favorite scone….
Cave Creek Coffee Company Cranberry Scones
3C Flour
1Tbs Baking powder
1C (2sticks) Unsalted butter @ room temp
1/4C Sugar
3Lg Eggs
1/3C Buttermilk
1C Dried cranberries
Zest from 1 orange
Sift together flour and baking powder.
In a separate bowl, cream butter, add the sugar, beat until fluffy.
Add eggs 1 at a time, and then add the flour mixture and the buttermilk.
Sprinkle the cranberries and zest from orange over the dough and gently fold them in.
Place mounds of dough onto a cookie sheet or roll out into circles and cut into wedges after baked.
Bake for 20 min.
This batter will be sticky.
Do not use much flour if you roll them out
Glaze (optional)
½ Stick butter room temp
Juice from 1 orange
1C powdered sugar
Pinch of salt
Glaze will be slightly runny.
Pour over cooled to the touch scones.
Here are a few tidbits about coffee that you may or may not be aware of....
Coffee is the 2nd largest commodity traded world wide. (oil is #1)
All coffee grows between the tropics of Cancer & Capricorn near the equator
Coffee plants produce cherries....each cherry contains 2 coffee beans
Coffee beans are green before the roasting process
Roasted coffee will lose 50% of it's flavor in 7 days after roasting
A light roast coffee contains MORE caffeine than a dark roasted coffee
97% of the coffee sold in the United States is stale BEFORE the consumer purchases it
Mar 15, 2007
BG Mango Curry Chicken Salad
Mango Curry Chicken Salad
A dish I have been eating at Bergdorf Goodman Café 745 for years……
2C Chicken breast (cooked and chopped)
¼ C Mayo
¼ C Red onion minced
½ cup fresh grapes
1 Fresh Mango pealed and diced
1 apple pealed and diced
2 stalks celery diced)
TT(to taste) sea salt & fresh cracked pepper
TT Cayenne pepper – just a dab
1Tbs Dry mustard
2Tbs spicy curry powder
Pay attention to the size of your dice for the chicken and mango – they should be about the size of the grapes and diced apples.
Combine all ingredients together and left rest in fridge for one hour before serving.
A dish I have been eating at Bergdorf Goodman Café 745 for years……
2C Chicken breast (cooked and chopped)
¼ C Mayo
¼ C Red onion minced
½ cup fresh grapes
1 Fresh Mango pealed and diced
1 apple pealed and diced
2 stalks celery diced)
TT(to taste) sea salt & fresh cracked pepper
TT Cayenne pepper – just a dab
1Tbs Dry mustard
2Tbs spicy curry powder
Pay attention to the size of your dice for the chicken and mango – they should be about the size of the grapes and diced apples.
Combine all ingredients together and left rest in fridge for one hour before serving.
Subscribe to:
Posts (Atom)
Posts
