Jambalaya

Begin by making a rue with equal parts butter and flour.  The longer you allow the rue to cook, the darker it will become, and the more flavor it will impart to your jambalaya.

In a large skillet over medium heat melt 2TB butter. 

Add and brown:

1 chicken (2 -2-1/2 lbs), cut into serving pieces.  Then, remove from pan and set aside.

Add to the drippings in the skillet:

3 TBS olive oil

1 cup chopped yellow onion

2 medium-large garlic cloves, minced

2 large bay leaves (or 1 tsp bay leaf power)

Sauté until onions are translucent and then stir in:

1 cup carrots, sliced diagonally, 1/8” thick

2 cups coarsely chopped red & green bell peppers (about 1 of each color)

1 cup chopped celery

2 tsp dried basil (2 TB fresh, julienne)

1/4 tsp dried thyme (1-1/2 TB fresh)

1/4 tsp dried marjoram (1-1/2 TB fresh)

Sauté, stirring occasionally, for five minutes.  Return the chicken to the pan and add:

1 lb dry-cured chorizo, thinly sliced

3 cups homemade vegetable stock

1 lb peeled & de-veined shrimp

1 cup basmati rice

2 cups coarsely chopped fresh tomatoes

2 cups fresh whole baby okra (approx. 15-20)

1/4 cup fresh parsley, chopped

1/8 tsp ground allspice

1/8 – 1/2 tsp cayenne (or to taste)

S & P to taste

Rue

Cook, covered, over medium-low heat until the stock is absorbed and the chicken is cooked through, about 20 minutes.  Then, cook uncovered until any excess moisture is evaporated, about 3 minutes.  Remove bay leaves before serving.

Top with chopped fresh parsley, scallions, and grated smoked Swiss cheese.  Serve with cornbread.

Paella Valenciana

Paella Valenciana 

(this recipe will create a 26” paella, enough for 12-14 people)

To a large stockpot add:

12-15 cups vegetable stock

4 cups chicken stock

2 tsp saffron, ground with a mortar and pestle

1 medium onion, peeled and cut in half*

2 TB smoked sweet paprika

5 bay leaves*

1TB kosher salt

4 TB finely chopped fresh parsley

2 TB finely chopped fresh thyme

1 TB finely chopped fresh rosemary

1/2 cup dry white wine

Simmer, covered, until onion is soft and translucent.  Keep the stock covered and at a low simmer until you begin to prepare the paella.  However, the stock should be boiling hot when you are ready to add it to the paella pan, so remember to adjust the heat accordingly before you are ready to add the stock.

Using seasoned wood or hardwood lump charcoal, build a fire hot enough to maintain a rapid simmer once the stock and rice is added to the pan, but not so hot that the stock evaporates faster than the rice can absorb it.  The latter will result in a burnt paella.  Achieving (and maintaining) the right temperature of the fire can be the trickiest part of the entire cooking process.  However, don’t let this deter you from attempting to make this fantastic dish over an open fire; the result is phenomenal. 

We lay lengths of rebar (three vertically, and two horizontally) across the opening of our fire pit, and then rest the paella pan on the top two lengths of rebar. 

To the paella pan add:

1/4 cup olive oil

1 large onion, finely chopped

Sauté for a minute and then add...

8 large cloves of garlic, minced

Sauté for a minute and then add...

15.8 ounces dry-cured chorizo, sliced rounds

6 chicken thighs, cut into bite-sized pieces

Sauté for 3-4 minutes and then add…

1 pound fresh green beans, halved

Sauté for 3-4 minutes and then add…

Stir contents together and then add to the paella pan…

12 cups of boiling hot stock (*minus the onion and bay leaves)

4 cups (equivalent to two pounds) of Calasparra rice.  Sprinkle the rice in the pan to help evenly distribute it.  Allow the mixture to simmer for 3-4 minutes, without stirring, before adding the remainder of the components.

Beyond this point, it is forbidden to stir the paella!  Stirring will prevent socarrat from forming on the bottom of the pan, which is key to adding a depth of flavor to your paella that cannot be obtained any other way.  Socarrat is a thin layer of rice on the bottom of the pan that becomes caramelized and crispy (not burnt), and is quite delicious.  Again, have a fire hot enough to maintain a rapid simmer but not so hot that the stock evaporates faster than the rice can absorb it. 

You’re now ready to assemble a visual masterpiece!  Add to the paella pan, distributing evenly, one ingredient at a time:

14-ounce can of artichoke hearts, plus brine

Fresh-squeezed juice from one lemon

8-ounce jar of roasted piquillo pepper, cut into strips

14-ounce can of white beans

10-ounce jar of Manzanilla olives, stuffed with pimento

Thinly sliced lemon rings from one lemon

2 dozen large shrimp, peeled and deveined

Cover the paella pan with foil and allow paella to cook for 20-25 minutes.  Then, taste rice for doneness.  If the rice is nearly done but a fair amount of liquid remains in the pan, let the paella finish cooking uncovered for roughly another 10 minutes.  Conversely, if too little stock remains, add more hot stock (as much as you feel is necessary), re-cover, and cook until rice is done, checking frequently.

Serve with lemon wedges, a sliced, warm baguette, and Verdejo wine.  

Enjoy! 

Potato Salad

Potato salad is the ultimate picnic side dish.  It pairs well with so many things, and is hearty enough to stand alone.

Depending on my mood, sometimes I peel the golden potatoes and other times I do not.  This recipe will make enough salad to feed 10-12 people.


3-4 lbs of golden potatoes, sliced 1/4" thick
6 cold, hard boiled eggs, coarsely diced
1 medium onion, finely minced
1/2 cup finely diced celery
1/2 cup finely diced cucumber
1/4 cup diced pickle, plus 1 TB pickle brine
2 TB yellow mustard
2 TB vinegar
2 tsp yellow mustard powder
1/4 cup fresh dill, minced
1/4 cup fresh parsley, minced
1/8 cup fresh tarragon, minced
1 cup mayonnaise
1 cup milk
1 tsp each of S&P, plus more to taste

Prepare a large stock pot of salted water to boil your potatoes.  Once the water reaches a boil, add your potatoes and note the time.  Keep a close eye on the time, occasionally testing the doneness of the potatoes.  They should be cooked almost to al dente, which should take roughly 10-13 minutes.  Once they reach that point, drain as much boiling water from the pot as possible without losing potatoes, and then begin filling the pot with cold water to help the potatoes stop cooking.  Gently stir the water in the pot to help the cold and hot water mix, and keep the potatoes circulating in the cooler water.  Continue to do this until the water temperature remains cool enough that you can place your hands in the water to gently move the potatoes around.  Leave the potatoes in the cool water until ready to mix them with the remainder of the ingredients that make up the dressing.

Meanwhile, in a large glass or metal bowl, combine the dill, parsley, tarragon, celery, vinegar, and pickle brine and mix together well.  Next, add your hard boiled eggs to the bowl.  I find it easiest to hold an egg in the palm of my hand while using a butter knife to slice and dice it.  Your goal is not to have uniform cuts.  Toss the eggs with the herb blend.

To a 4-cup liquid mixing cup add the mayonnaise and milk together, and gently whisk to combine.  Add to the mixing cup: onion, cucumber, pickle, mustard, mustard powder, and S&P and whisk together.  Feel free to add more milk if you would like a thinner dressing.

It is now time to add the potatoes to the bowl with the herb mixture.  Add a layer of potatoes and then some dressing; add potatoes and then dressing.  Continue this method until everything is in the same bowl.  Using two large spoons, gently toss the mixture to combine everything together.  Allow all of the components in the salad to mingle and marry for at least 30-60 minutes before adjusting seasoning.  Continue to gently toss periodically until it is time to serve.

Chimichurri Sauce

This flavorful sauce requires a lot of chopping, but it is worth the effort.  Chimichurri is traditionally  used as a dipping sauce for beef, but tastes equally great on pork and chicken.  It can also be used as a marinade for the same proteins.  Heck, it would taste wonderful on potatoes, eggs, or mixed in rice, too.  Make some and you will see how delicious and versatile chimichurri sauce is.

Add to a large metal or glass bowl:

1/2 cup, plus 2 TB, red wine vinegar
2 tsp kosher salt
2 tsp freshly ground black pepper
4 large garlic cloves, finely chopped
1/4 cup red onion, finely diced  (1 shallot, finely diced is also an option)
1/2 tsp red pepper flakes
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh oregano
1TB fresh squeezed lime juice

Whisk ingredients together well.  Then, while rapidly whisking, slowly drizzle 3/4 cup extra virgin olive oil into the bowl.  Cover bowl or pour mixture into a glass jar (with lid) and allow to sit at room temperature for at least one hour to allow flavors to develop and marry.

This recipe makes about 2 cups of chimichurri sauce.