Chorizo and Rice...It's Very Nice!

I was looking for inspiration a few days ago. When I posted that on my facebook status and asked if anyone had seen it, someone jokingly suggested that, "It might be in the cupboard behind the rice". That was all I needed! Rice! Of course!

But what to do with rice? So, I kept that thought in the back of my brain. Then, I was at The Market at Washington and High and saw that the butcher had some wonderful looking Mexican chorizo. That settled it! Chorizo and Rice!

What follows is my own recipe...that I came up with "on the fly" after having searched for recipes I liked and found them all wanting.

Actually, you could leave out the meat altogether and this would be a nice spicy rice dish. It's a one dish wonder!

Chorizo and Rice:

Ingredients:
1 pound Mexican chorizo, remove casing, slice and brown
1 small onion, diced
3 cloves garlic, finely diced
1 jalapeno, seeded and finely diced
1 lime, juiced
2 large tomatoes, peeled and rough diced
1 15 ounce can black beans, drained and rinsed
1 box frozen corn, thawed
2 Tbs tomato paste
2 tsp cumin
salt and pepper
1 1/2 cups chicken stock
1 1/2 cups long grain rice


Garnish: Fresh cilantro


Preparation:

In a large pan that has a lid that fits tightly (I used my paella pan), brown the chorizo. I chose to have medallions of chorizo, rather than crumbled. Remove to a platter covered in paper towel and cover with foil.


While the chorizo browns, chop the onion, tomato, jalapeno and garlic. Juice the lime.


In the fat remaining in the pan, saute the onion, garlic and jalapeno for about 3 minutes. Add the lime juice and scrape up the bits. If you're making this a vegetarian dish, use about 1 tablespoons of olive oil to substitute for the pork fat.


Add the tomatoes and the beans and simmer for a few minutes.


Add the corn, tomato paste, cumin, salt and pepper (to taste) and chicken stock and stir until the tomato paste dissolves. Then, add the rice and cover tightly. Simmer for 20 minutes, or until moisture is absorbed.

Now, I cheated...and opened the lid for a picture. Don't do this. :)


Once the rice is tender and the moisture absorbed, toss the chorizo back in and stir. Serve with fresh cilantro.



We had this warmed up for lunch today and it was yummy.

Like my marbles, I've lost inspiration again. Perhaps it's hiding in my pantry. *goes off to search*

Paula

Read More...

There's hell and then there's....Salad?

Yeah, so...what a post title, no? There's hell and then there's salad?

Allow me to explain, because this lovely salad was far from hell. In fact, it was heavenly.

Somehow, whenever it's hotter than Hades outside...that saying (with a twist) comes to mind. I knew someone once whose great-grandfather was incarcerated in a southern state during prohibition for running booze. This southern state in which he served his time was, shall we say, less than pleasant during the summer months. Upon his release, his only comment to his family about that time was, "Well, there's hell....and then there's...."

And, I've been thinking about culinary hell lately too. Stay tuned...it's all ahead.

Bistro Salad...the perfect cure for hell on earth...or a hot day where you don't want to heat up your kitchen. This recipe is originally from Cooking Light and I found it here, where it is printable.

Bistro Dinner Salad:

Ingredients:

3 tablespoons finely chopped walnuts
4 large eggs
Cooking spray
2 bacon slices (uncooked)
8 cups gourmet salad greens
1/4 cup (1 ounce) crumbled blue cheese
1 Bartlett pear, cored and thinly sliced
1 tablespoon white wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon dried tarragon*****
1/2 teaspoon Dijon mustard


Preparation:

Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.

Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.

Cook bacon in a skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.


Combine 1 teaspoon reserved drippings, vinegar, oil, tarragon*****, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently. Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg.

My eggs turned out more done than I would have liked, but, it was hot and my microwave hates me...and I was out of more eggs...and I didn't want to go out and get more...so really, just imagine them a tad softer. How hard is that?


So, here's where my very own hell comes in to play. Because I am sure I'm going to culinary hell...I have a confession to make. And since this is the internets, it's out there... I suppose I'm goin' down as hard as my eggs. Someone, please read me my rights...you know that one? The right to remain silent?

*****I loathe tarragon. There, I said it. I DO! I loathe it! Lock me up! Send me to hell! It won't matter... that stuff tastes like perfume to me! So, I substituted thyme in the dressing...which is all perfect with eggs, and which I love. I love...love...LOVE thyme...

Since I'm goin' down over this confession...I'll gladly serve my thyme in hell, just give me a few minutes to pack some of this salad in my hand basket. ;)

Paula

Read More...

Steak au Poivre - Burnin' Down the House

Did you ever have one of those nights where things just didn't go according to plan? Yes? Well, extend sympathies to me...because I just had one. Please don't call a waahmublance, though. I've already had to call off the fire department. It's a long story. Buckle up...this one's an E-ticket.

Ahead, Steak au Poivre as done by Julia Child and Jacques Pépin, sauteed baby bellas and potato swirls. Warning...there were casualties.

To think, it all began in such a peaceful manner. The ingredients were assembled on the counter with care, in hope that great things soon would prepare...Meh. Never mind, that's been done! :)


Steak au Poivre:

This classic dish, Steak au Poivre, is French for steak with peppercorns. It sounds fancy, but it's not hard to prepare. It is served with a flamed cognac pan sauce. Yes, I said, flamed. This is a hint. (Bourbon or red wine may be substituted for the cognac.)

Ingredients:

2 thick-cut well-marbled strip steaks, about 1-1/2 inches thick
2 tablespoons mixed whole peppercorns (black, white, green, Szechuan and Jamaican/whole allspice)
Salt
1 teaspoon vegetable oil
1 tablespoon butter

Pan sauce:

2 tablespoons minced shallots
2 tablespoons cognac (or bourbon or red wine)
1/2 cup flavorful dark stock
1 tablespoon unsalted butter, at room temperature

Preparation:

Trim the steak of all the surrounding fat and cartilage. Crush the peppercorns using the bottom of a heavy skillet (I smashed mine in my mortar and pestle).





Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.


Heat the oil and the butter in a heavy saute or frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1-1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired temperature and remove to a warm platter and cover with foil.


At the same time as the steaks are cooking, you need to also be starting the sauteed mushrooms.

Sauteed Baby Bellas:

8 ounces mushrooms, sliced
2 shallots, sliced
2 Tbs butter
1/2 cup dry white wine
1/2 tsp balsamic vinegar
salt and fresh ground pepper, to taste

Preparation:

In a skillet, melt butter. Add shallots and saute until slightly transluscent:


Add the mushrooms and continue to saute until they are glossy. Add the white wine and balsamic vinegar and reduce the sauce by about a third. Add salt and pepper:


Making the pan sauce:

Add the shallots to the steak pan and saute briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame (or use a long match if you have electric), to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off.

Cooks note:

This is where things got fun. Recently, we changed our telephones to VoIP. In doing this, we had to upgrade our home alarm system. As part of this upgrade, our smoke detectors were rewired. This might seem like a good thing. Alas. It seems not to be. They are ultra sensitive. What follows is pretty much how it happened.

• Me: *flaming cognac*
• ALARM GOES OFF!!!!!
• Me: *runs to turn off the alarm, flaming pan in hand*
• PHONE RINGS!!!!
• ADT Security: We are responding to a fire alarm at your residence.
• Me: Yes, ma'am. There isn't anything burning. I'm flaming cognac.
• ADT Security: So, there are flames at your residence?
• Me: Well, there were, but they are out now. I'm cooking. With cognac.
• ADT Security: Do you require the fire department at your residence?
• Me: Only if they want to eat some Steak au Poivre.
• ADT Security: *Crickets chirp* Is that a no? (No sense of humor here.)
  
• Me: Yes, ma'am. Sorry. I'm not burning down the house. Nor am I burning my food...Oh, before you hang up, can you tell me how to reset my alarm?
  

Oy. This is the second or third time I've set off the alarms. Sheesh.

So, anyway...the casualties you ask? I was also going to post about my lovely potato swirls...but in the mayhem that followed...and my food was ready...and I needed to take pictures...and Byron was really hungry...I didn't get photos of the potatoes! Next time, I promise!

Back to the pan sauce:

Cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices.



Then, by God. Eat it.


Eat it, and like it. Or else.

Paula

Read More...

Chicken w/ Garlic Thyme Butter & Roasted Green Beans

Looking for some comfort food? What's better comfort food than a simple roast chicken? Not much. And when it's accompanied by fresh, oven roasted green beans? It's a match made in heaven. Or your kitchen.

It is said that the perfect roast chicken is the ultimate goal of many a great cook. I've tried SO many different recipes for roast chicken and this one ranks right up there with some of the best.

This is the recipe as prepared by Grant Achatz. It is printable from that link.

Roasted Chicken with Garlic-Thyme Butter:

1 stick unsalted butter, softened
6 clove garlic, four crushed, 2 pressed or finely diced
1 1/2 tsp fresh thyme, plus two springs
salt and freshly ground pepper
One 4 1/2 pound chicken
One lemon, quartered
1/4 cup water

Directions:
Preheat the oven to 375°.

In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast skin of the chicken. Spread the butter evenly over the breast meat then smooth out the skin. Rub any extra garlic-thyme butter all over the outside of the chicken.

Stuff the crushed garlic, thyme sprigs and lemon quarters into the cavity and tie the legs together with twine (yeah...I didn't do this step...whatever. I hate twining legs). Season the chicken with salt and pepper and set it in a small, flameproof roasting pan.

At this point, honestly? Who'd eat this mess?

Roast for about 1 1/2 hours, or until the juices run clear when an inner thigh is pierced. Transfer the chicken to a carving board and let rest for 10 minutes.

Now, is that not beautiful?


Pour the pan juices into a small saucepan. Add the water to the roasting pan and bring to a boil over moderately high heat; scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes, then pour the liquid into the saucepan. Season the jus with salt and pepper and keep hot. Carve the chicken and serve with the jus.

My sister came by on Sunday with some of the first bounty from her garden. Among the things she brought? Some beautiful young green beans. Instantly, I thought of this bean recipe. It's simple and delicious; it's simply delicious!

I prepared the beans on the baking sheet and put them in the oven when the chicken was resting.

Oven Roasted Green Beans with Garlic, Pine Nuts & Onions:

Green Beans
1 small onion, diced
2 Tbs toasted pine nuts
1 clove garlic, pressed or finely diced
Olive oil
Salt & Pepper

Directions:

Place green beans, onion, pine nuts and garlic on baking sheet. Drizzle with olive oil. Add salt and pepper. Toss.

In this recipe, I had some garlic thyme butter left over from the chicken, and I tossed it on there too. :


Roast in 375 degree oven for about 10 minutes. Tossing them once, half way through. This is what they look like when they are completed. The onions and the beans still have some crispness in them:


I plattered it for the beauty shot:


This is my plate. I love the white meat:


I feel comforted. You can too. And the best comfort food is easy to prepare. A win/win situation...

Paula

Read More...

Don't Super Size! Have Super Sides!

There are times when the star of the meal isn't the entrée. While my pork was lovely (note the perfect grill marks!), these sides should be Oscar winning supporting actors!

For this post, I'll just tell you about these simple, super sides! Crash Hot Potatoes from The Pioneer Woman (what food blogger hasn't done these beauties?) and Steamed Asparagus with Garlic, Lemon, Wine Butter.

There are not enough superlatives to describe these potatoes. Words fail me. And for those of you who know me, THAT is saying something!

Crash Hot Potatoes:

Here's a printable version

Several Smallish Potatoes, red or russet
Salt
Pepper
Olive Oil
2-3 Sprigs Rosemary

Preheat oven to 450º F

Bring a pot of salted water to a boil. Add as many potatoes as you wish to make and cook until fork tender.

Drizzle baking sheet with olive oil. Place tender potatoes on the baking sheet, leaving plenty of room in between. With a potato masher, gently press down on each potato until it smashes. Rotate the sheet 90 degrees and smash again. Brush the tops of each potato with olive oil, sprinkle with kosher salt, fresh cracked pepper and chopped fresh rosemary (or whatever herbs you desire). Bake in oven until golden brown.


Steamed Asparagus with Garlic, Lemon, Wine Butter:

Asparagus
3 Tbs butter
1 Clove Garlic, pressed or finely diced
Juice of 1/2 Lemon, and a titch of zest
2 Tbs Dry White Wine
Kosher Salt & Fresh Cracked Pepper

Arrange the asparagus in a microwaveable dish.

Melt the butter in a small sauce pan. Add the garlic and saute for about 2 minutes over medium/high heat. Add lemon juice, zest and wine.

Pour over the asparagus. Add salt and pepper. Microwave on medium high for about 2 minutes or until asparagus is steamed, but still crisp.



Plate and serve. Also, I normally serve the Crash Hot Potatoes with a little ramekin of sour cream. Nom!

Now, doesn't that beat a Hardee's biggie burger and fries? With a meat mallet!?

A side note about the Crash Hot Potatoes: Every single person I have pointed in the direction of this recipe has made them at least three times in a row! They are just that delicious! Try 'em! You'll like 'em!

Paula

Read More...

Piccata and Peas, If You Please

I've done a post about Piccata before. It's found here. But, there can never be enough Piccata love in the world. Seriously. And this time, I did a different recipe (my own) and I've paired it with...Sherried Peas with Mushrooms! An absolute favorite of mine!

First the Peas. Can I tell you enough how much I love peas? Well, probably not. So you'll just have to take my word for it. Can I tell you how wonderful and easy these peas are? Well, I could. Should just try them for yourself? Yes. Now? Right now! Or soon.

This pea recipe is one that I discovered in the Junior League of Nashville cookbook, Encore! It has become a favorite. A serious favorite. I'm giving you the recipe as it appears in the book. For the purposes of tonight and just two of us, I cut it down.

Sherried Peas with Mushrooms:

1/2 pound fresh mushrooms, sliced
3 Tbs butter
2 10 ounce packages frozen baby peas
1/2 tsp marjoram
1/8 tsp nutmeg
3 Tbs dry sherry

In a large skillet, saute the mushrooms in the butter until tender, add marjoram, nutmeg and sherry.


Saute 2 minutes. Add the peas. Heat through. Done.

Chicken Piccata:

4 skinless and boneless chicken breasts, butterflied and then cut in half
Kosher salt and fresh ground black pepper
All-purpose flour, for dredging
6 Tbs butter
2 Tbs olive oil
Juice of one lemon & a titch of zest
1/3 cup chicken stock
2 Tbs capers, rinsed
4 Tbs dry white wine

Dump some flour in a zip-lock bag. Add the salt and pepper. Shake. Toss in the chicken, seal the bag and shake again until the chicken is well coated with flour.

In a large skillet over medium/high heat, melt 4 tablespoons of butter in the olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

De-glaze the pan by adding the lemon juice/zest, stock, capers and wine to the skillet, bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk.


Pour sauce over chicken and serve.


Piccata? Peas? Yes, please!

Paula

Read More...

Play With Ur Food, It's Pizza Night!

Okay, so I've been away from blogging for a while. And honestly, last night I was tired. I just wanted something easy and frivolous.

This, of course, made me think of my mother, 'cause you know, she was neither of those things. =D Like, I'm sure your Mom always told you to not play with your food. Meh. FORGET ALL THAT, I say! It's nonsense!

Do it! Throw caution to the wind! Unwind! Pour a glass of wine and PLAY WITH UR FOOD!

So, here's how I played with mine!

My pizza was: Tomato, Basil, Red Onion, Oregano, Pepperoncini, Goat Cheese, fresh cracked pepper and just a titch of Mozzarella. The steps:

From an artistic point of play, one must prepare one's canvas, the playground, if you will:

Then, flourishes...flourishes are a very important part of playing with ur food. It's a hard and fast rule of the game. One must always flourish:

At this point, stand back. Pause. Reflect a bit. Sip some wine. Reflect a bit more. Then, with gusto... slop some more on there!

Bake and then!

EAT IT!

Now, wasn't that fun? =D

Happy playing with ur food,

Paula

Oh! I almost forgot. Byron likes a lot of junk on his pizza. A LOT of junk. So, he gets his very OWN pizza to play with!

Life is Good!

Read More...

Lobster Crab Artichoke Pasta

Oh. My. God. This recipe, which is a collaboration between me and my friend Sarah (conducted over IM), has got to be the best pasta dish I have ever eaten. What a way to come back to blogging!

Lobster Crab Artichoke Pasta! Behold!

The recipe:

Lobster Crab Artichoke Pasta:

8 Tbs butter
1 Shallot, finely diced
1 Garlic Clove, finely diced
1 Cup Roma tomatoes, peeled, seeded, diced
1 Cup Artichoke Hearts, quartered (or 1/8th if large)
2 Tbs Dry Sherry
2 Pinch salt
1 Pinch white pepper

1 1/2 cups Lobster meat, cubed
1 1/2 cups Crab meat, cubed (I used stone crab, any will do)

2 Tbs Scallions, finely chopped
1/3 Cup Heavy Cream

Remove lobster shells:


I totally had to include this shot...lack of flash made for arty farty photo:

Remove Crab shells:


Yummy meat:


Another foodie shot of ingredients:


In a skillet, melt butter. Add shallot and garlic, saute for 2 minutes. Add tomatoes and artichokes, salt and pepper:


While this is cooking, start your pasta water (whatever pasta you want...I used bow tie, 'cause it's pretty.) Add sherry to skillet.

When your pasta is about done, add the lobster, crab and scallions to the skillet. Remove from heat after about 3 or 4 minutes and add heated cream:


Pour over pasta. Serve immediately.


This is so darned good! If I changed anything, it would be to add more tomatoes. I'll probably double them next time.

Please, please try it!

Also, dudes, I totally forgot my lame tomato rose I carved for the garnish. So, here's the little beauty on the left overs. You will notice the distinct lack of lobster and crab on this plate! :)


Haha! Yay! Food blogging! I'm baaaaack!

Paula

I also posted this original recipe here. And it is printable from this link:

Read More...