Paella

This picture was taken at the last leg of the cooking stage, just before it went into the oven until the clams and mussels opened up. If you don't own a paella pan, could I recommend that you invest in one--you won't be disappointed. I've made paella in a stock pot and it is not the same outcome.  

1 cup diced onion

1 cup diced green pepper

1 cup diced yellow pepper

2 tablespoons minced garlic

2 teaspoons paprika

1/2 teaspoon of sea salt

4 ounces chorizo

1/2 cup green peas

2 cups short grain rice

4 chicken thighs

1 pound shrimp

1 pound mussels

1 pound clams

5 cups clam juice

Happy Cooking!  

White Bean Chicken Chilli

Peel and wash tomatillos, roast in 350 degree F oven for about 20 minutes. Remove from heat and let cool. Meanwhile... 

saute 2 large onions and 6 cloves of garlic in 1 tablespoon of olive oil until soft. Add 2 peppers (green and red). Add 2 tbsp cumin and oregano.

Using a potato masher, mash the tomatillos. Add to the stock pot with the onions and garlic.

Add white beans.

with 3 cups of chicken stock, 3 chopped tomatoes, 1 cup of corn, green chillies, and 1 lb. chicken thighs, cut into bite-sized pieces.

Added bonus, this freezes well!

Ham & Sausage Jambalaya

In a large pot cook 3 celery stalks, 6 cloves of garlic, 1 large green pepper, 2 white onions along with 2/3 cup of bacon fat until vegetables are soft.

Add 1 lb. ham and chorizo, cook for about 8 minutes.

Add 2 cups of rice, stir well and brown for about 5 minutes.

Add 28 oz can of diced tomatoes.

Add 3 cups of stock (I like to use homemade veal stock) and season with freshly ground black pepper, salt, and cayenne pepper. Reduce to a simmer, cover and let cook for 45-55 minutes or until liquid is absorbed and rice is cooked.  

At the final stage of cooking add shrimp and green onions.

And there is dinner.