Spanish Chorizo & Shrimp Paella

Weekend trips home always mean one thing: cooking! Not just throwing together a quick supper, cooking. My dad in particular is quite fond of making a big production of it. We can easily turn a dinner into an all afternoon affair. Not really because it's necessary, it's really just an excuse to catch up & spend time together.

In anticipation of their upcoming trip to Spain he decided paella would fit the bill. Paella can be a simple dish, but if you're in the mood for a challenge you can easily make an afternoon of it & that's just what we did. Simmering home-made shrimp stock, warming coals for the grill, dicing veggies.  

Chorizo & Shrimp Paella, serves 6

2 spanish chorizo sausages, sliced thickly

1 lb. shrimp, peeled & deveined, peels reserved for stock, optional

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow onion, diced

2 c. cherry tomatoes, halved

3 cloves garlic, minced

1/2 c. frozen sweet peas

2 stalks fresh thyme

a generous pinch of saffron threads

1 tsp. Old Bay seasoning

1/2 tsp. smoked paprika (pimenton)

1 bay leaf

1 c. clam juice

2 c. water

3 c. chicken stock

4 c. short grain Spanish rice or arborio rice

1 bunch flat leaf parsley, chopped

up to 1/4 c. olive oil

salt & pepper to taste

Begin by peeling & deveining the shrimp. Set the shrimp aside & reserve the shells. Over medium-low heart combine the chicken stock, water & clam juice in a sauce pan. Add the shrimp shells, saffron, Old Bay, the bay leaf & a pinch of salt & pepper. Simmer on low heat for at least 15 minutes & up to an hour. Once warmed through & fragrant, strain, discard shells etc. & keep warm over low heat.

Meanwhile, if using  grill, which I highly recommend (it adds a really fantastic smokey flavor), heat the coals. If not, heat your stove to high heat. Once the grill or stove is hot throw the chorizo a cast iron skillet (this is important, it really adds a nice flavor & can take really high heat) & sauté for a minute or two until they have slightly browned. Remove them from the pan & set aside. 

Toss in a big drizzle of olive oil & scrape up any browned bits that have stuck to the pan. Add the onion & sauté until translucent (about 2 minutes). Add the peppers & tomatoes & cook another 3 minutes until they've softened. Add the garlic, thyme & half of the parsley & sauté until fragrant (about 45 seconds to a minute). 

While the veggies cook scoot the pan over to one side of the grill & grill the shrimp on the other side (about 1 1/2 minutes per side). If cooking stove top, sauté the shrimp in another pan for a few minutes until cooked through with a bit of salt & pepper. Set aside & reserve.

Throw the rice in & cook until it becomes opaque (the rice has a tiny bit of translucency to it & cooking it for a few minutes should make it appear opaque) & is coated with oil. Once your rice is ready add a bit of the warm shrimp stock & stir to loosen any bits that have stuck to the pan. Tuck the chorizo & shrimp into the rice/veggie mixture. At this point, stirring is no longer necessary & is traditionally avoided. Now, add the broth one 1/2 c. at a time letting each bit absorb before adding more. Continue this process until the stock is all absorbed.In the last few minutes, sprinkle the top with peas.

Serve up immediately & garnish with remaining parsley.

Verde Poblano Enchiladas with Zucchini Rice

When people think of comfort food usually things like chicken soup, meatloaf & mashed potatoes come to mind. Call me strange, by enchiladas are most often the first thing I think of. I blame it on growing up in Texas. Every occasion, special or otherwise, called for a trip to the nearest Tex-Mex spot. Okay, I'll admit, chicken soup pops up too, but something about cheesy enchiladas just hits the spot when I need a pick-me-up.

Verde Poblano Enchiladas, for 410 corn tortillas

2 large poblano peppers

1 jalapeño pepper, sliced into rings

1/2 c. tomatillo salsa

1/4 c. sour cream

1/4 c. asadero cheese, grated

1/4 c. montere jack cheese, grated

1 tbsp. olive oil

Heat the broiler & char the poblanos until the skin blackens, turning occasionally, about 10 minutes. Place the peppers in a bowl covered with a dish towel & let cool. Turn the heat on the oven down to 400F.

Meanwhile, stack the tortillas on a plate & drizzle each with a bit of olive oil. Place a damp paper towel on top of the stack & cover with another place. Microwave the tortillas for 30 seconds, this will make them much easier to work with & keep the tortillas from cracking when you roll them.

Once the poblanos are cool remove the charred skin. It should be loose & come over relatively easily simply by peeling it. Slice the skinned peppers into strips about 1" long. Drizzle the remaining olive oil & a bit of tomatillo salsa in the bottom of a rectangular baking dish. Grab a warm tortilla & fill with a few strips of poblano, a sprinkle of asadero cheese, a sprinkle of monterey jack cheese & a small spoonful of salsa. Roll the tortilla tightly around the filling & place it seam side down in the baking dish. Repeat this process until all ingredients are gone.

When all of your enchiladas are rolled top with the remaining salsa, cheeses, sour cream, jalapeño rings. Bake until golden, about 10 minutes. Serve immediately.

Zucchini Rice, for 4

1 c. white rice

2 c. chicken stock

1 yellow onion diced

1 zucchini, grated

1 tbsp. olive oil

Over medium heat, drizzle a sauce pan with the olive oil & saute the onion until translucent, about 2 minutes. Add the rice & cook until it turns opaque, another minute or so. You may need to drizzle a bit more oil in to keep the rice from sticking.

Add the stock & cook over low heat, covered until the liquid has absorbed, about 10 - 15 minutes. Once cooked, fold the zucchini in & let sit covered for about 5 more minutes.

Asparagus Cashew Stir-Fry

There are lots of things I love about a trip home to East Texas. Pretty rolling hills, big pine trees, family dinners, untapped thrift stores, swimming, but it's hard to beat the haul of home-grown produce my folks send me home with: bright bundles of asparagus & greens in the spring, blueberries, squash & ears of corn is the summer. Sadly their green thumbs weren't inherited. Right now I'm doing well to keep my little cherry tomato plant & a few herbs alive. In the mean time, I'm more than happy with their garden goodies.

Asparagus Cashew Stir-Fry, for 2-3

1 bundle asparagus, cut in 1" pieces

1 small nub of fresh ginger, minced

1 16 oz. carton of tofu, sliced in 1" strips

3 cloves garlic, minced

1 bunch green onions, sliced thinly

1 small bunch of fresh mint, julienned

1 small bunch of fresh basil, julienned

1 c. fresh spinach

2-3 tbsp. sesame oil

1 tsp. red pepper flakes

4 tbsp. hoisin sauce

1 lime, zested & juiced

Prepare white rice (I like Jasmine) according to package directions. Meanwhile, if your tofu comes packed in water (most does) drain it on a few paper towels or a dish towel. While the tofu drains, heat some sesame oil over medium heat in a pan or wok. Throw in the tofu & cook until golden tossing occasionally, about 4 minutes. You may need to do this in batches. Once cooked, set the tofu aside.

If needed, drizzle in a bit more sesame oil then add your asparagus, green onions, red pepper flakes & ginger. Once cooked through, about 2 - 3 minutes, add the garlic & cook 1 minute more. Add the spinach & cashews & cook until spinach wilts, about 1 minute. Throw the tofu back in then add hoisin sauce, lime juice & lime zest. Toss to combine. Top with fresh basil & mint & serve with rice.

The Recoil

A few months ago we took a quick trip to San Francisco. I love that city. The crisp weather, the bright houses, the ocean air, the green parks, it's just perfect. On our long weekend we stumbled across a bar called The Bloodhound. It had a kind of rustic west meets a moody speakeasy vibe & we fell in love. Namely because of The Recoil. Silly name, yes, but the drink is perfect! So perfect that we stopped back in three times that weekend. Ever since our return home its been haunting me.

The Recoil

adapted from The Bloodhound
1.5 oz. bourbon (I prefer Bulleit.)
.5 oz. St. Germain elderflour liquer
.5 oz. freshly squeezed lime juice
a splash of ginger beer (Not ginger ale, please! Ginger beer has a spicy kick & it really makes the cocktail.)

2 springs fresh mint

Fill a cocktail shaker with ice & shake the first 3 ingredients 20 times. Strain into a pint glass filled with ice - the Bloodhound uses pint Mason jars, which is a very cute touch - top with ginger beer. Garnish with a lime & mint.

Simple Supper: Black Bean Tostadas with Radishes & Cilantro Onion Relish

We used to eat a simple version of these guys all the time when I was a kiddo. A crunchy tostada with refried beans & cheese never failed to please me. I guess I haven't changed too much because I am still endlessly happy with this modest meal. The building blocks are the same: tostada, beans, cheese but you can add anything you like from that point. Spicy radishes & loads of cilantro-onion relish are my favorite things to pile on. Throw a cold beer in the mix & you're got a perfect simple supper.

Black Bean Tostadas with Radishes & Cilantro-Onion Relish, for 2

4 fresh corn tortillas

1/4 c. vegetable oil

salt to taste

1 can refried black beans*

4 tbsp. queso fresco (can be found in most Mexican grocery stores), crumbled

1 c. romain or ice-burg lettuce, julienned (sliced thinly)

1 - 2 radishes, sliced thinly

1 ripe avocado, sliced thinly

1 - 2 tbsp. scallions, chopped

1 - 2 tbsp. pickled jalapeños

salt to taste

Heat the beans up over medium heat. *If you want to give them an extra oomph throw in a tbsp of bacon fat. Decadent? A bit, but it makes a huge difference. While the beans are heating, heat the vegetable oil over medium-high/high heat until it begins to look glossy & water sizzles when it hits the surface (you can test this by simply flicking a drop off of your finger - careful to keep those digits away from the hot oil!). This should take about 2 minutes. Once the oil is hot add the tortillas, one at a time, & cook until golden & crisp, about 30-45 seconds per side. Set the tortillas aside to drain on a paper towel or bag & salt them while they're still warm.

Once your beans are warm & your tortillas crisped up you're ready to assemble. Layer as you like, but I prefer a scoop of beans topped with queso fresco, avocados, lettuce, radish slices, pickled jalapeños & a bit of cilantro-onion relish (recipe below).

Cilantro-Onion Relish, yields approximately 1 1/2c.

1 yellow onion, minced

1/2 c. fresh cilantro, minced

1 lime, juiced

Chop the onion & cilantro as finely as you can. Mix together on the cutting board & give them one more quick chop. Toss in a bowl with lime juice. This will keep in the fridge for up to a week & is great on beans, tamales, eggs & tacos.

Kitchen to table time: 15 - 20 minutes