Author Archive

Spanish Paella, Made Easy!

Monday, June 23rd, 2014 No comments

Paella, a dish traditionally loaded with clams, mussels, shrimp, chicken, lobster, and sausage, is an absolutely delicious meal, meant to share with a big, hungry group. To make it easier to prepare, I’ve decided to used chicken, sausage and shrimp for a pared down version of this spanish meal. Don’t skimp on the peppers though–this simplified Paella recipe is packed with flavor!

Paella2 e1346631349893 Spanish Paella, Made Easy!

Spanish Paella

SIMPLIFIED PAELLA

6 slices thick bacon, crumbled into ½” pieces
8 tablespoons Spanish olive oil, divided
2 large onions, chopped
1 Anaheim pepper, seeded and chopped
1 jalapeño pepper, seeded and very finely chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
8 garlic cloves, crushed
4 cups medium grain rice
3 teaspoons kosher salt
2 32-ounce boxes organic chicken broth
1 teaspoon saffron threads
1 12-ounce bottle clam juice
1 tablespoon coarsely ground black pepper
3 ripe tomatoes, finely chopped
¼ cup fresh thyme, chopped
½ cup red wine

24 large shrimp (U-12)
1 10-ounce package frozen peas
2 tablespoons Gary’s Rub*
2 pounds boneless, skinless chicken breasts, rinsed and dried
1 pound smoked sausage
½ cup Italian parsley, chopped
1 4-ounce jar pimientos, drained
2 lemons, quartered

*Recipe in Cook the Part book, or use your favorite dry rub.

 

Prepare paella on the stove top.

Sauté the bacon until brown in large paella pan.
Remove from pan, crumble and reserve. Add a few tablespoons of 0live oil to the pan. Add onions and sauté until sweated.Add all the chopped peppers and garlic. Sauté a few minutes more until soft.

Add a bit more olive oil and then add the rice and salt. Stir until rice is nicely coated with the oil.

Heat the broth in a saucepan and slowly add to coated rice.

Moisten the saffron threads in some of the broth in a small cup for a few minutes before adding all to the paella pan.

Add the clam juice. Cover and cook rice for 10 minutes.

Add the ground pepper, chopped tomatoes, thyme, ground black pepper and wine and allow to cook until the rice is al dente, about 25 minutes, simmering on low. Avoid over-browning the rice on the bottom of the pan. (You may have to loosen it once or twice during cooking. “Soccarat,”a crust, will form on the pan bottom. This is a normal, natural part of your paella.)

Add the shrimp, peas and crumbled bacon. Cover completely with aluminum foil. Continue cooking until shrimp are completely cooked.

Grill chicken and sausage for paella.

Heat grill to medium. Sprinkle the chicken with Gary’s Rub. Grill chicken and smoked sausage until done and nicely browned. Cut sausage and chicken into bite-sized pieces. Remove meat to a platter, tent with foil and put into a warming drawer or oven until ready to add to the paella.

Finish paella.

Add chicken and sausage to paella pan. Cover and let stand 15 to 20 minutes. Top with the parsley and pimientos and garnish with the lemon wedges.

Share
Categories: Recipes, Team Cooking
Tags:

Father’s Day Brunch Recipe: Tortilla Española

Friday, June 13th, 2014 No comments

Father’s day is almost here! One of my all-time favorite dishes to cook up for a Father’s Day is Tortilla Española, also offered as an appetizer in the Spanish Wine Dinner chapter of Cook the Part. This delicious dish is a staple of Spanish cuisine, consisting of egg omelette made with potatoes cooked in olive oil. I hope you enjoy this dish as much as I do.

Tortilla Espanola 1024x682 Fathers Day Brunch Recipe: Tortilla Española

TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

Ingredients:

  • 4 tablespoons Spanish olive oil, divided
  • ?4 Yukon Gold potatoes, sliced very thin (Note: Use a mandolin (if available) set at 1/8”)
  • 2 teaspoon kosher salt?1 onion, cut in half and sliced very thin?2 garlic cloves, crushed
  • 6 large eggs
  • 2 teaspoons dry grill rub or seasoning
  • Freshly ground pepper to taste
  • Roasted red pepper strips, purchased or homemade

1) Prepare potatoes for Tortilla Española, sliced about 1/8″ inch thin

2) Heat 2 tablespoons oil in large nonstick skillet on medium-high flame.

3) Add potato slices and sauté for 12 minutes, turning to ensure even cooking.

4) Add another tablespoon oil and 1 teaspoon salt. Reduce flame to medium.

5) Add onions and continue cooking until onions are soft and potatoes are tender, about 5 minutes.

6) ?Add crushed garlic and sauté for 2 minutes.

Turn off flame and set aside.

7) ?Beat eggs with 1 teaspoon salt, rub and pepper in a large bowl.

8) Remove potatoes from skillet, add to egg mixture and let stand for 10 minutes.?Add 1 tablespoon of oil to skillet.

9) Pour egg and potato mixture into heated skillet. ?Allow eggs to set, lifting the sides of the omelet to let more egg mixture run underneath.

10) When the omelet can be lifted from the side of the pan, invert the omelet onto a plate and slide it back into the pan to cook the other side.

11) Add ground pepper to taste.?Slide the cooked omelet onto a cutting board or serving plate and cut into cubes or wedges. This can be served at room temperature. Serve with roasted red peppers strips.

Happy Father’s Day to all the dads out there! Enjoy!

Share

Cafe Terra: Cookbook Review

Tuesday, June 3rd, 2014 No comments

Excerpt from “Cafe Terra” Cookbook Review:

As a food blogger it is normal to see stacks of cookbooks in every corner of your home.  With technology today, many cookbooks are enjoyed virtually.  So with your e-reader happy,  time to fill those empty spaces in your home with a new tchotchke.  So of course adding to my collection is totally normal, right?

cookt the part 1a 300x200 Cafe Terra: Cookbook Review

My hubby and I love cooking together, and we love cooking with friends.  When we are cooking with a group, we each will take on a cooking task.  It is more fun cooking with a group of friends, you can make more food, and still eat at a normal time…..

See the full story here: http://www.cafeterrablog.com/2014/06/03/cook-the-part-cookbook-review/

Get your own copy of Cook the Part here!

Share
Categories: News
Tags:

The Perfect Summer Side: Recipe for Honey Cornbread

Wednesday, May 28th, 2014 No comments

There’s something about cornbread that always tastes of Summer. Perhaps it’s the honey? In any case, this recipe for Honey Cornbread Mini Muffins is the perfect side dish to any BBQ this summer. Serve these with Paper Wrapped Salmon or even with some delicious bbq Baby Back Ribs.

Honey Cornbread Mini Muffins Web The Perfect Summer Side: Recipe for Honey Cornbread

Honey Cornbread Mini Muffins

HONEY CORNBREAD MINI MUFFINS

Makes 24 mini muffins

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
¼ cup butter, melted
¾ cup plain yogurt
¾  cup milk
¼  cup honey
1 jalapeño, finely chopped
1 cup cooked corn
Butter for mini-muffin pans

Step 1: Mix together corn meal, flour, baking powder, baking soda and salt in a large bowl.

Step 2: Combine eggs, melted butter, yogurt, milk, honey, jalapeño and corn in another bowl.

Step 3: Add the wet mixture to the dry mixture. Refrigerate mixture until 30 to 45 minutes before baking (up to 6 hours).

Step4: Bake muffins!

Preheat oven to 400.  Butter mini-muffin pans. Bake muffins for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.

 

Let me know what you think! 

 

 

CTPTabletop 5773 300x200 The Perfect Summer Side: Recipe for Honey Cornbread

 

Share