Modified from - http://www.epicurious.com/recipes/food/views/Seafood-Paella-102991#ixzz1OXxO5E29
* 1 tablespoon olive oil
* 5 bacon slices, chopped
* 2 cups chopped onions (about 2 medium)
* 4 garlic cloves, minced
* 2 cups long-grain white rice
* 1 7-ounce jar roasted sliced pimientos with juice
* 1/2 teaspoon crushed saffron threads
* 2 cups bottled clam juice
* 1 1/2 cups chicken stock or canned low-salt chicken broth
* 1 pound large uncooked shrimp, peeled, deveined
* 2 cleaned squid, bodies cut into 1/2-inch rings
* 10 mussels, scrubbed, debearded
* 8 Large Scallops
* 1 cup frozen green peas, thawed
* Lemon wedges
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.
Add chopped onions and garlic to pot and saut
until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange squid, scallops and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.
During the last 10 mins of baking add Shrimp on top.
Bake paella until mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.
Showing posts with label Tapas Feb 11. Show all posts
Showing posts with label Tapas Feb 11. Show all posts
Monday, June 6, 2011
Shrimp and Saffron Rice
Ingredients:
• 2 1/2 cups water
• 1 teaspoon salt, divided
• 1/4-1 teaspoon saffron threads (see Ingredient Note)
• 1 cup long-grain brown rice
• 2 tablespoons extra-virgin olive oil
• 3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices
• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• 1/3 cup tightly packed fresh mint leaves, finely chopped
• 2 tablespoons lemon juice
• Freshly ground pepper to taste
Directions:
1. Bring water, 1/2 teaspoon salt and saffron to taste to a boil in a medium saucepan. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, 40 to 45 minutes. Fluff with a fork.
2. About 10 minutes before the rice is done, heat oil in a large skillet over medium heat. Add squash and cook, stirring occasionally, until just tender (do not brown), 5 to 7 minutes. Stir in shrimp and cook, stirring constantly, for 2 minutes. Stir in mint and cook for 30 seconds. Stir in lemon juice; remove from heat. Season with the remaining 1/2 teaspoon salt and pepper. Serve over the rice.
Ingredient Note: Saffron, the world's most expensive spice, is the dried stigma of a crocus and contributes a pungent flavor and intense yellow color to food. It is sold in threads and powdered form.
• 2 1/2 cups water
• 1 teaspoon salt, divided
• 1/4-1 teaspoon saffron threads (see Ingredient Note)
• 1 cup long-grain brown rice
• 2 tablespoons extra-virgin olive oil
• 3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices
• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• 1/3 cup tightly packed fresh mint leaves, finely chopped
• 2 tablespoons lemon juice
• Freshly ground pepper to taste
Directions:
1. Bring water, 1/2 teaspoon salt and saffron to taste to a boil in a medium saucepan. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, 40 to 45 minutes. Fluff with a fork.
2. About 10 minutes before the rice is done, heat oil in a large skillet over medium heat. Add squash and cook, stirring occasionally, until just tender (do not brown), 5 to 7 minutes. Stir in shrimp and cook, stirring constantly, for 2 minutes. Stir in mint and cook for 30 seconds. Stir in lemon juice; remove from heat. Season with the remaining 1/2 teaspoon salt and pepper. Serve over the rice.
Ingredient Note: Saffron, the world's most expensive spice, is the dried stigma of a crocus and contributes a pungent flavor and intense yellow color to food. It is sold in threads and powdered form.
Spanish Style Mac and Cheese -
Kitchen Daily
Ingredients:
• 5 cups whole milk
• 1 clove garlic, smashed
• 1/2 stick unsalted butter
• 1/4 cup all-purpose flour
• 7 ounces coarsely grated manchego cheese, about 2 cups, divided
• 1 12-ounce jar roasted red peppers, rinsed, dried and chopped
• 3 1/2 to 4 ounces sweet or hot Spanish dry chorizo, peeled and finely chopped
• 1 pound elbow macaroni
Directions:
Preheat oven to 400°F with rack in middle.
Butter a 13 x 9-inch baking or dish (3-quart capacity).
Heat milk with garlic in a 2-quart saucepan until simmering. Melt butter in a 4 to 5-quart heavy saucepan over medium heat and whisk in flour until smooth. Cook, whisking, 1 to 2 minutes, then gradually whisk in hot milk and garlic and bring to a boil, whisking occasionally. Reduce heat and simmer 10 minutes, then discard garlic. Remove from heat and stir in 1 1/4 cups cheese until smooth. Stir in red pepper and chorizo. Season to taste with 1 tsp salt and ½ tsp pepper.
Cook macaroni in a large pot of boiling salted water, 5 minutes, then drain in a colander. Stir into cheese sauce and spread in baking dish. Sprinkle remaining cheese on top and bake until bubbling and golden, about 25 minutes. Let stand 10 minutes before serving.
Ingredients:
• 5 cups whole milk
• 1 clove garlic, smashed
• 1/2 stick unsalted butter
• 1/4 cup all-purpose flour
• 7 ounces coarsely grated manchego cheese, about 2 cups, divided
• 1 12-ounce jar roasted red peppers, rinsed, dried and chopped
• 3 1/2 to 4 ounces sweet or hot Spanish dry chorizo, peeled and finely chopped
• 1 pound elbow macaroni
Directions:
Preheat oven to 400°F with rack in middle.
Butter a 13 x 9-inch baking or dish (3-quart capacity).
Heat milk with garlic in a 2-quart saucepan until simmering. Melt butter in a 4 to 5-quart heavy saucepan over medium heat and whisk in flour until smooth. Cook, whisking, 1 to 2 minutes, then gradually whisk in hot milk and garlic and bring to a boil, whisking occasionally. Reduce heat and simmer 10 minutes, then discard garlic. Remove from heat and stir in 1 1/4 cups cheese until smooth. Stir in red pepper and chorizo. Season to taste with 1 tsp salt and ½ tsp pepper.
Cook macaroni in a large pot of boiling salted water, 5 minutes, then drain in a colander. Stir into cheese sauce and spread in baking dish. Sprinkle remaining cheese on top and bake until bubbling and golden, about 25 minutes. Let stand 10 minutes before serving.
Chicken Empanadas
Paula Deen Foodtv.com
Total Time: 55 min
Prep 40 min
Cook 15 min
Yield:
12 to 15 empanadas
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
©Television Food Network G.P.
All Rights Reserved.
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Total Time: 55 min
Prep 40 min
Cook 15 min
Yield:
12 to 15 empanadas
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
©Television Food Network G.P.
All Rights Reserved.
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Churros
Allrecipes.com
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"Pastry strips are deep fried and rolled in sugar and cinnamon in these simple Mexican snacks."
Ingredients:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions:
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"Pastry strips are deep fried and rolled in sugar and cinnamon in these simple Mexican snacks."
Ingredients:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions:
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Gazpacho ShotsGazpacho shots
Gazpacho Shots
From http://www.orceserranohams.com/recipes05/recipe225.htm
these are one of the easiest ways to add some real Mediterranean flavour and colour to the Spanish table. The gazpacho can be home made using the traditional recipe or you can use green gazpacho too. The gazpacho is served inside peeled cucumber "shot glasses" which can be prepared in advance and chilled before serving. Eating the glass the gazpacho comes in makes for an interesting Spanish "shot"! Great for the summer.
You will need:
4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water
Method
To make the gazpacho:
* Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.
* In a blender or food processor, blend the ingredients together to form a thick paste.
* Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.
* Blend for a second time, adding water little by little until you achieve the desired consistency.
* Reserve in a glass pitcher or pourer.
To make the shots:
* Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.
* Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.
* Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.
* Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.
Garnishing:
Gazpacho shots can be garnished with some real Spanish flavours to make them look and taste great. Try a simple mint leaf on top or rolled slices of Serrano ham.
From http://www.orceserranohams.com/recipes05/recipe225.htm
these are one of the easiest ways to add some real Mediterranean flavour and colour to the Spanish table. The gazpacho can be home made using the traditional recipe or you can use green gazpacho too. The gazpacho is served inside peeled cucumber "shot glasses" which can be prepared in advance and chilled before serving. Eating the glass the gazpacho comes in makes for an interesting Spanish "shot"! Great for the summer.
You will need:
4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water
Method
To make the gazpacho:
* Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.
* In a blender or food processor, blend the ingredients together to form a thick paste.
* Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.
* Blend for a second time, adding water little by little until you achieve the desired consistency.
* Reserve in a glass pitcher or pourer.
To make the shots:
* Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.
* Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.
* Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.
* Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.
Garnishing:
Gazpacho shots can be garnished with some real Spanish flavours to make them look and taste great. Try a simple mint leaf on top or rolled slices of Serrano ham.
Ghirardelli® Triple Chocolate Truffle Cake
From All recipes.com
Submitted By: Ghirardelli®
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 9 Hours 30 Minutes
Servings: 8
"Created by Gigi Burton, of Plainsboro, New Jersey, this cake won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest."
Ingredients:
3 cups Ghirardelli Semi-Sweet Chocolate
Chips
1 cup unsalted butter at room
temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate
baking bar, chilled
Directions:
1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
4. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
5. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
6. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
7. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
Submitted By: Ghirardelli®
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 9 Hours 30 Minutes
Servings: 8
"Created by Gigi Burton, of Plainsboro, New Jersey, this cake won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest."
Ingredients:
3 cups Ghirardelli Semi-Sweet Chocolate
Chips
1 cup unsalted butter at room
temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate
baking bar, chilled
Directions:
1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
4. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
5. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
6. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
7. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
Herb Goat Cheese Spread with Mint
Read More http://www.epicurious.com/recipes/food/views/Herbed-Goat-Cheese-Spread-with-Mint-350819#ixzz1OXqzxR8E
* 12 ounces soft fresh goat cheese, crumbled (about 21/2 cups), room temperature
* 2 tablespoons whole milk
* 2 teaspoons whole cumin seeds
* 1 teaspoon dried dill weed
* 1/2 teaspoon freshly ground black pepper
* 2 garlic cloves, pressed
* 1/4 cup extra-virgin olive oil
* 20 mint leaves, thinly sliced
* 32 (or more) seeded crackers
print a shopping list for this recipe
Preparation
Mix first 6 ingredients in small bowl until almost smooth. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Transfer goat cheese spread to shallow bowl. Drizzle oil over. Sprinkle mint leaves over and serve with crackers.
* 12 ounces soft fresh goat cheese, crumbled (about 21/2 cups), room temperature
* 2 tablespoons whole milk
* 2 teaspoons whole cumin seeds
* 1 teaspoon dried dill weed
* 1/2 teaspoon freshly ground black pepper
* 2 garlic cloves, pressed
* 1/4 cup extra-virgin olive oil
* 20 mint leaves, thinly sliced
* 32 (or more) seeded crackers
print a shopping list for this recipe
Preparation
Mix first 6 ingredients in small bowl until almost smooth. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Transfer goat cheese spread to shallow bowl. Drizzle oil over. Sprinkle mint leaves over and serve with crackers.
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