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Chorizo Paella

2/20/2021

8 oz chorizo
1 small onion, chopped
1 red bell pepper, chopped
4 garlic cloves, chopped
1/4 cup dry white wine
1 cup bomba or arborio rice
1 pinch saffron threads

1 tsp smoked paprika
1 tsp turmeric
1 bay leaf
1 can fire roasted tomatoes
2 cups chicken stock
fresh flat-leafed parsley, chopped

Brown chorizo
Cook onion, peppers, and garlic until tender
Deglaze pan with wine
Stir in rice, paprika, saffron, turmeric, and bay leaf
Add tomatoes and chicken stock and bring to a boil
Simmer for about 20 minutes, stirring occasionally until rice is tender and liquid is gone
Top with parsley and serve with lemon

Bathing Rama

2/19/2021

From Hot Thai Kitchen

Thai

chicken or pork, thinly sliced
1 tbs fish sauce
3 tbs water
2 tsp oil
2 tbs cornstarch
2 tbs red curry paste
1 1/2 cup coconut milk, separated

2 tbs palm sugar, chopped
1-2 tsp fish sauce
2-3 tbs tamarind juice
1/3 cup roasted peanuts
1 1/2 tbs toasted white sesame seeds
leafy green vegetables

Toss meat in fish sauce, water, oil, and cornstarch and marinade for at least 20 minutes
Roast peanuts at 350 for 13-18 minutes, removing once they begin to darken
Toast sesame seeds in dry pan over medium high heat until golden
Thicken 1/2 cup coconut milk over medium heat
Stir in curry paste until sizzling
Add 1 cup coconut milk, fish sauce, sugar, and tamarind
Bring to simmer
Blitz or crush peanuts and sesame seeds and stir into sauce
Blanch vegetables for 15-20 seconds in boiling water with oil
Blanch meat for 20-30 seconds, swirling to separate the pieces
Serve with rice, top vegetables with meat and then sauce
Garnish with sesame seeds and/or crushed peanuts

Bourguignon

2/16/2021

French

1 lb boneless beef chuck, 1-1/2-inch pieces
1 cup pancetta or bacon
1 medium yellow onions, chopped
3 cloves garlic, smashed
1 tbs balsamic vinegar
1 tbs tomato paste
1 tbs flour
2 cups dry red wine

1 cups beef broth
1 bay leaf
dash thyme
1/2 tsp sugar
2 carrots, sliced
1/2 lb potatoes, cut in half
2 tbs butter
mushrooms

Season and brown beef and bacon in batches; set aside
Saute onions and garlic in balsamic vinegar for 5 minutes
Cook in tomato paste and return beef to pan
Stir in flour until dissolved
Deglaze with liquids and add bay leaf, thyme, and sugar
Bring to a boil and add carrots and potatoes
Cover and braise for 2 hours at 325
Cook bacon in butter for 5-10 minutes and add to pot
Simmer 10 more minutes, adjust seasoning, and serve with parsley

Baked Goat Cheese

2/7/2021

Saute onion in hot oil 5 minutes or until tender
Stir in garlic, tomato paste, chili powder, and sugar, stirring constantly for 1 minute
Add tomatoes and reduce heat
Simmer, stirring occasionally, 10 minutes or until very thick
Remove from heat, and stir in basil and salt and pepper to taste.
Combine cheeses in a shallow baking dish and top with tomato mixture
Bake at 350 for 15 to 18 minutes
Serve with vegetables, bread cubes, etc

1 onion, diced
2 garlic cloves, minced
2 tbs tomato paste
1/4 tsp chili powder
Pinch of sugar

14.5 oz can petite-diced tomatoes
1/4 cup sun-dried tomatoes, chopped
1/4 cup basil leaves, torn
8 oz goat cheese logs, softened
8 oz package cream cheese, softened

Garlic Asiago Dip

2/6/2021

1 head garlic
16 oz cream cheese
2 cups shredded asiago cheese

1⁄3 cup heavy cream
1⁄4 cup parsley, chopped
1⁄2 cup mozzarella, shredded

Cut garlic head in half and roast cut side down 40-45 minutes at 400
Squeeze garlic out of skins
Blend or whisk together cheeses, heavy cream, parsley, and garlic
Place in baking dish and top with mozzarella
Bake 20 minutes at 350, until bubbly and golden
Serve with bread, crackers, etc

Red Curry Noodles

2/3/2021

Thai

3 garlic cloves, minced
1 onion, diced
1 red bell pepper, diced
1 lb chicken, cut into cubes
3 tbs red curry paste
1 tbs freshly grated ginger
2 cups chicken broth
2-3 cups coconut milk

8 oz rice noodles
1 tbs fish sauce
2 tsp brown sugar
3 green onions, thinly sliced
fresh cilantro leaves
fresh basil leaves
2 tbs lime juice

Stir fry garlic, onion, and pepper, and season
Brown chicken
Stir in red curry paste and ginger until fragrant
Stir in broth and coconut milk, scraping any browned bits from the bottom of the pot
Bring to a boil and stir in noodles, fish sauce and sugar
Cook about 5 minutes, until noodles are tender
Stir in green onions, cilantro, basil, and lime juice

Feijoada

2/1/2021

Brazilian

1 pound dry black beans
1 pound short ribs
8 oz hard sausage, sliced
1/2 pound smoked chorizo
3 slices bacon

1 onion, chopped
1 head garlic, chopped
3 tomatoes, diced
3 bay leaves
1/2 orange

Brown meats in batches
Saute onions and garlic until fragrant and season
Add all ingredients (drain beans) and enough water to cover
Simmer 2 to 2.5 hours
Serve with farofa and orange slice

Farofa

1/31/2021

2 strips bacon, diced
2 tbs butter, cold
1/2 onion, diced

2 cloves garlic, minced
1 cup cassava flour
salt & pepper

Brazilian

Add bacon to cold skillet and turn to medium heat
When bacon fat begins to melt, add 1 tbs of butter
When bacon begins to fry, add second tbs of butter
Saute onions until transparent
Fry garlic until golden
Add flour and season
Let toast, while stirring gently to avoid burning

Jasmine Caramels

1/28/2021

1 cup half & half
2 tbs Jasmine tea
1/2 stick butter, cut into cubes
1 cup brown sugar

1/2 cup light corn syrup
1 tsp vanilla extract
dash of salt

Heat the half & half until near boiling, then steep tea 2-3 minutes
Combine the butter and brown sugar on stove and melt while whisking
Once melted, add the corn syrup, salt, and jasmine-infused half & half
Whisk to combine, then bring to a simmer (and stop whisking) and cook until 244
Remove from heat, stir in the vanilla, and pour into buttered parchment paper on buttered pan
Once cooled, cut into small squares and wrap in wax paper.

Pomegranate Roast Chicken

1/19/2021

1 tbs salt
1 tsp ground cloves
1 tsp black pepper
1 tsp ground nutmeg
1-2 tsp smoked paprika
6 large garlic cloves, chopped
1 tbs pomegranate molasses
1 tbs white vinegar

6 chicken thighs
1 large onion, sliced, divided
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tbsp pomegranate molasses
1 bay leaf
2 tbs dried mint leaves, crushed
1 large pomegranate, seeded

Combine ingredients through chicken and rub onto chicken thighs, on and under the skin
Set on top of half the onions and refrigerate for at least 2 hours
Brown chicken in hot oil and place in roasting dish
Saute onions in hot oil and simmer in wine until reduced
Simmer with pomegranate molasses, bay leaf, seasoned salt, and chicken broth 5 minutes
Pour over chicken and cook at 450 for 20 minutes covered and 30 minutes uncovered
Garnish with mint and pomegranate

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