Pollo Paella

Photo: Tracy Mausser

1/2 lb                     Shrimp
3                            Whole chicken breasts
3                            Turkey sausage links sliced
1                            Sliced onion
1                            Minced garlic clove
4 TBS                    Olive Oil
1 TBS                    Lemon Juice
1 Jar                      Fire Roasted Peppers 
2                            Large tomatoes diced 
2 cups                   Arborio Rice 
4 cups                   Chicken stock
2 TBS                    Chopped Chives
1 cup                     Frozen Peas
Pinch                     Saffron
1/2 Tsp                  Pepper
1/2 Tsp                  Herbs de Provence         
                              Sea Salt to taste
                              Chopped Cinlantro to garnish

  1. Preheat oven to 350 degrees.
  2. Peel shrimp and sprinkle with lemon juice; Set aside
  3. Open and drain jar of fire roasted peppers; slice if necessary
  4. Chop 2 large tomatoes
  5. Cut chicken breasts and sprinkle with sea salt and pepper
  6. Saute garlic in 1/3 of the olive oil in paella pan or large oven proof skillet; Add chicken and cook until opaque and tender, about 7-8 minutes. Remove with slotted spoon and put to the side.
  7.  Add 1 more TBS olive oil and onions and cook for 3 minutes until transparent; add turkey sausage slices, the tomatoes and fire roasted peppers and sautee for 2 minutes.
  8. Add 2 cups of rice slowly and toss until all grains are opaque and coated with oil.
  9. Add 4 cups of chicken broth slowly once cup at a time until rice has absorbed.
  10. Add chopped chives and spices.
  11. Add 1 cup of peas and cook uncovered just until  color changes to bright green.  Most of the liquid should be absorbed.  Reseason if necessary.
  12. Bury the chicken and shrimp in the rice.
  13. Place the pan in the oven and bake for 15 minutes.  Remove from oven and cover with foil and let stand for 5 minutes.  Sprinkle with chopped cilantro.     

    Coq au Vin

Photo: Tracy Mausser

1/2 lb                     Bacon slices or Pancetta
1                            Small onion finely chopped
3 lbs                      Chicken Thighs and legs, excess fat trimmed, skin ON
6                            Minced garlic clove

2 cups                   Chicken stock
2 cups                   Red Wine
2                            Bay Leaves
1/2 lb                     Mushrooms
2 Tbsp                  Butter
                              Several fresh thyme sprigs
                              Several fresh parsley springs
                              Sea salt and pepper to taste 
                              Chopped Parsley to garnish

 1. In a dutch oven, saute the bacon or pancetta over medium heat until its brown.  Remove the bacon/pancetta and set aside.  Add the onion and saute until translucent.

2. Add the chicken skin side down to the dutch oven and brown on all sides.  This should take about 10 minutes.  Add the garlic and salt about half way through the browning process.

3. Add chicken stock, wine and herbs.  Replace the bacon/pancetta removed earlier.  Lower the heat and simmer and cook covered for 20 minutes until the chicken is tasty and tender.  Remove the chicken and onions and place them aside.  Remove the herbs and garlic and discard.

4. Add mushrooms to the remaining liquid and return to a boil.  make a reduction sauce by continuing to boil until about 1/4 of the liquid remains.  Lower to a simmer and stir in the butter.  Replace chicken and onions and mix well, thoroughly coating with the sauce.  Garnish with parsley and serve over egg noodles.

Thank you Leslie and Julie!


Going Green

Photo: Tracy Mausser

1                       Cucumber
1/4 cup             Spinach
2                       Kiwis
2.5 cm              Fresh ginger
5 stems            Fresh mint
3 stems            Fresh parsley
3 stems            Fresh basil
1                      Avocado
1 cup                Coconut Water 
                        Juice of 1 lime

 1. Place all ingredients in a high-speed blender and mix until smooth, adding a little filtered water if needed for consistency.


Zucchini Soup

2   Tbsp extra virgin olive oil
1    small onion finely chopped
1    minced garlic clove
1 1/2 lbs. of zucchini halved, lengthwise and sliced 1/4 inch
2 cups vegetable or chicken broth
Sea salt and pepper to taste

 1. In a large saucepan, saute the onion and garlic in the olive oil.  Season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, about 7-8 minutes.  Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the broth and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.

2. Use a hand held mixer to puree or, working in 2 batches, use a blender. Caution: Make sure hot soup doesn't splatter when you puree. Ouch!

3. Garnish with shredded carrots or zucchini and it is ready to serve.

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