Recipe Finds : Paellas is an awesome (rice ) dish no matter how you make it

For me one of the reasons to make Paellas is to make an awesome rice dish that includes other tasty items. I usually make Chicken Paella (see my recipe below) but there are quite a few variations and different ways to make it and items to include or discard. I wanted to pickl up “some new tricks to make mine” and I got that wish when I saw Bobby Flay on TV had a Paella throwdown (6/3/2009) against Girard, the Paella man .

I’ve made my versions before . Since I have beef and parts of chicken and the “seed” has already been planted in my head, it is time to make paella. This one will not have mussels, squid or other ingredients so can it be any good. The classic ones include it mos of the time. .

I have eaten Paella in a Kansas City restaurant that is no longer around. It was very good and had that great crunchy tomato rice with saffron. Watching Bobby’s recipe, I thought I would combine his and several others I found. I need to make one with a little crunch great rice. I wanted mine to have more flavor, more crunch and be more “like the big boys”.

I consulted the the recipes below as well as some in my cookbook collection. These were Spanish (by Pepita Aris), The New World Spanish Table ( by Anya con Bremzen) and Spanish (Hilaire Walden).

It came out well. A little crunch, hint of saffron, good flavors with the olives giving it a little extra salty flavor. The rice imparted an extra flavor to the chicken.


Eric’s Paella
by Eric Flescher

4 pcs. Chicken Breast, thighs or legs, grilled or broiled

1 pinch Saffron in the broth

1 Cup vegetable broth or White Wine

1 Medium Onion (peeled & sliced)

i can 6 Tomatoes (chopped small) add the tomato water

1/4 Cup Olive Oil

3-4 Garlic Cloves sliced

2 Cups Rice (Short or Fancy Grain)- Aboria is the best for this)

2 Cups vegetable stock Chicken Stock or Fish Stock

1 Can Peas (drained)


Sprinkle meat pieces with salt. Grill (you can grill or roast yours) chicken

Heat oil on high in paella pan or large skillet. Add garlic and onion. Let get soft for 2 minutes or so.

Add the rice and constantly stir on high to carmelize the rice. Keep stiiring on high for seveal minutes.

Boil two cups of water and add vegetable, beef or chicken bouillon cube. Add a pinch of saffron and stir to make sure it dissolves in the broth.

Add two cups of the saffron broth and let it boil but turn down to low after all broth enters the pan.

Add I can of tomatoes with the tomato liquid and peas.

Add paprika. Add Chicken and put under the rice.

Cook on medium heat for about 20 minutes, stirring all ingredients together.

Add salt to taste. At this point the stock should be very strong and tasty.

Rice should be cooked, but dry, almost crunchy.

Add to 300 F in oven for 15 minutes.

Take out of the oven let it rest/cool for 5 minutes.

Enjoy and eat.


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Paella chicken and more
Recipe courtesy of Amalia Alban
Show: Calling All Cooks
Episode: Seafood Paella/Kosher Pasta
1 whole chicken, cut into 2-inch pieces
2 1/2 pounds pork chops with bones
Salt
4 tablespoons olive oil
1 1/2 pounds green beans
4 garlic cloves chopped
2 small tomatoes, chopped
2 teaspoons paprika
8 cups water
1 chicken bouillon cube
1 teaspoon saffron
1 1/2 cups lima beans
2 1/2 cups arborio rice
3/4 pounds bay scallops
1 pound shrimp
10 clams in shells
1/4 cup white wine
Chopped parsley

Cut chicken and pork into approximately 2-inch pieces, saving the bones. Sprinkle meat pieces with salt. Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes). It is helpful to count the bones now. Push meat and bones to the sides of pan. In the center, saute green beans, garlic, and tomato for approximately 3 minutes. Add paprika to vegetables in center of pan. Add water, bouillon cube, and saffron. Cook on medium heat for about 20 minutes, stirring all ingredients together. Add salt to taste. At this point the stock should be very strong and tasty. Discard the bones (remember the count). Add lima beans and cook 10 minutes more. Push everything to the sides of the pan, add arborio rice to the middle. Push rice under meats and vegetables so that all the rice is submerged in water. Add scallops. Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed. Rice should be cooked, but dry, almost crunchy. Cover with a sheet of newspaper and let rest for 10 minutes. Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open. Put clams in shells on top of paella. Sprinkle with chopped parsley and serve in the same pan.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas
Recipe courtesy Bobby Flay, 2008
Show: Throwdown with Bobby FlayEpisode: Paella
•
Lemon Aioli:
• 4 cloves garlic, peeled
• 1/2 teaspoon kosher salt, plus more for seasoning
• *2 egg yolks
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3/4 cup olive oil
• Freshly ground white pepper
Paella:
• 4 plum tomatoes, halved lengthwise
• 1 tablespoon honey
• 1/2 cup olive oil, divided
• Salt and freshly ground black pepper
• 10 cups chicken stock, divided
• Large pinch saffron
• 12 littleneck clams, scrubbed
• 1 (2 1/2-pound) whole chicken, cut in 8 pieces or 4 legs and 4 thighs (dark meat)
• 1/2 pound chorizo, cut into 1/2-inch thick slices
• 1/4 large onion, chopped
• 3 garlic cloves, finely chopped
• 2 cups Arborio (paella) rice
• 12 mussels, debearded and scrubbed
• 8 large shrimp, peeled and deveined, with tail on
• 8 baby octopus
• 4 baby squid, cleaned and sliced into rings, tentacles reserved, and/or 8 ounces cuttlefish pieces
• 1 cup fresh or frozen peas
• 2 cooked lobsters (1 1/2 pounds each), tails in the shell, split lengthwise, claw meat in the shell or out, as desired
• Freshly chopped flat-leaf parsley leaves, for garnish
• 1/2 cup Lemon Aioli
For the aioli:
Directions
Place the garlic, 1/2 teaspoon salt, egg yolks, lemon juice and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with salt and white pepper, to taste. Refrigerate until ready to use.
For the paella:
Preheat the oven to 375 degrees F. Place the tomatoes in a small baking dish and drizzle with the honey, 2 tablespoons of the olive oil, and salt and pepper, and roast until soft. Set aside.
Bring the chicken stock to a simmer in a medium saucepan and add a large pinch of saffron. Put about 1/2 cup of the stock in another saucepan, add the clams, and bring to a simmer. Cover and cook just until the clams open; remove the clams from the liquid and set aside, reserving the liquid.
Heat 3 tablespoons of the olive oil in a very large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper and add to the heated pan. Cook until browned on all sides. Remove the chicken pieces to a plate. Add the chorizo, onion and garlic and saute until chorizo has browned and the onions are translucent.
Add the rice, about 7 1/2 cups of the chicken stock, the reserved clam liquid, and any juices from the chicken and bring to a simmer. Nestle the chicken in the rice and let cook, uncovered, until the rice is quite al dente, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer-the rice on the bottom of the pan should form a dark brown crispy crust by the end of the cooking time. If the stock is disappearing too quickly, just add a bit more of the remaining 2 cups.
Add the mussels, shrimp, octopus, squid, and/or cuttlefish, and peas. Cook until the shrimp are pink and the mussels open. Add the lobster, clams and roasted tomatoes and heat briefly. At this point, you should still be able to see liquid bubbling gently; it will settle when you turn off the heat. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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Kosher Paella (15” Paella Pan)



4 pcs. Kosher Half Chicken Breast (cut small)

3-4 Envelopes Puro ground Saffron

1 Cup White Wine

1 Medium Onion (peeled & sliced)

1 Green Pepper (sliced) (Optional)

6 Tomatoes (chopped small)

1/4 Cup Olive Oil

Pimenton (paprika) Sprinkle on Chicken

3-4 Garlic Cloves sliced

2 Cups Rice (Short or Fancy Grain)

4 Cups Chicken Stock or Fish Stock

1 Can Peas (drained)

2 Pimentos (Roasted Red Peppers) (Sliced)

**
Paella chicken and more
Recipe courtesy of Amalia Alban
Show: Calling All Cooks
Episode: Seafood Paella/Kosher Pasta
1 whole chicken, cut into 2-inch pieces
2 1/2 pounds pork chops with bones
Salt
4 tablespoons olive oil
1 1/2 pounds green beans
4 garlic cloves chopped
2 small tomatoes, chopped
2 teaspoons paprika
8 cups water
1 chicken bouillon cube
1 teaspoon saffron
1 1/2 cups lima beans
2 1/2 cups arborio rice
3/4 pounds bay scallops
1 pound shrimp
10 clams in shells
1/4 cup white wine
Chopped parsley

Cut chicken and pork into approximately 2-inch pieces, saving the bones. Sprinkle meat pieces with salt. Heat oil in paella pan or large skillet and saute pork, chicken, and bones until brown on all sides (10 to 15 minutes). It is helpful to count the bones now. Push meat and bones to the sides of pan. In the center, saute green beans, garlic, and tomato for approximately 3 minutes. Add paprika to vegetables in center of pan. Add water, bouillon cube, and saffron. Cook on medium heat for about 20 minutes, stirring all ingredients together. Add salt to taste. At this point the stock should be very strong and tasty. Discard the bones (remember the count). Add lima beans and cook 10 minutes more. Push everything to the sides of the pan, add arborio rice to the middle. Push rice under meats and vegetables so that all the rice is submerged in water. Add scallops. Place shrimp on top and cook at medium to high heat for 20 minutes, adding water if needed. Rice should be cooked, but dry, almost crunchy. Cover with a sheet of newspaper and let rest for 10 minutes. Steam clams in a 1/4 cup of white wine for about 3 to 5 minutes until open. Put clams in shells on top of paella. Sprinkle with chopped parsley and serve in the same pan.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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Isaiah's Vegetarian Paella
By: What's Cooking?
Mar 16, 2007

This kosher, vegan paella recipe owes its inspiration to Studentchef's "Vegetarian Paella" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which adds a certain je ne sais quois to paella. The wider your pan is, the thinner the layer of rice will be and the more flavorful, chewy socarrat you will be able to create. You can also try replacing some of the broth with a splash of white wine, and using marinated artichoke hearts in addition to the other vegetables.

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Ingredients

* 1 pinch saffron (approximately 1/2 tsp)
* 1 medium eggplant, cut into large chunks
* 3 tablespoons extra virgin olive oil
* 1 yellow onion, chopped
* 5 garlic cloves, crushed
* 1 yellow pepper, finely chopped
* 1 red bell pepper, finely chopped
* 1 teaspoon dried cilantro
* 2 teaspoons sweet spanish paprika
* 1 cup arborio rice
* 3 1/2 cups vegetable broth
* 1 (15 ounce) can diced tomatoes
* 1/2 teaspoon cayenne powder
* 1/2 teaspoon sea salt
* 1 teaspoon dried thyme
* fresh ground black pepper
* 1 cup mushroom, sliced
* 1 cup green beans, cut into thirds
* 1 (15 ounce) can chickpeas, rinsed and drained
* 1/4 cup pitted black olives, sliced
* 1 tablespoon fresh parsley, minced (optional)

Directions

1.
1
Cover saffron with 3 tablespoons of water in a small bowl and set aside. Sprinkle eggplant chunks with salt and allow to sit in a colander for 30 minutes. Rinse and drain the eggplant.
2.
2
Heat the olive oil in a wide, heavy pan. Saute the onion, garlic, cilantro, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss. Then add rice, vegetable stock, tomatoes, saffron (along with the water it's been soaking in), salt, cayenne, thyme and generous amounts of freshly ground black pepper. Bring to a boil, then lower to a simmer. Cook for 15 minutes, uncovered. Stir frequently.
3.
3
Add the mushrooms, green beans and chickpeas. Cook uncovered, stirring often, for another 15 minutes or until the rice has become tender but is still al dente, and the sauce has thickened. Additional broth, water or white wine may be added as needed during cooking to keep the rice moist.
4.
4
Turn the heat up to high for 5 minutes or until a browned, caramelized crust forms on the bottom side of the rice. Test for this crust by inserting a fork into the paella and checking for resistance at the bottom. Watch carefully to make sure the rice does not burn. Remove from heat and allow to sit for 5 minutes before garnishing with fresh parsley and olive slices. Serve hot.

Restaurant Finds : "Five Guys Burger & Fries

Burgers are king but McDonald’s, Burger King and other burger places now have big competition in Olathe and around Kansas City. Five Guys has arrived and along with it, big lines to bite down on their gorgeous burgers. Every time I have peaked into this place, the line has been long out to the door. This time, I decided to take the “plunge” and see for myself how good these burgers really are.
While I was waiting in the long line, I got a handful of the free peanuts to munch on while the line dwindled down. It does not take long for the line to descend down to the counter. As I got closer, I gained a better understanding why people like to come here. People don’t mind the fact that the burgers are not grilled but fried with 100% peanut oil. I perused the 15 toppings that could be selected. You can have all of them if you want on your burger(s). I decided to try all of these except mayo, A-1, BBQ sauce and Hot sauce. My wife usually kids me that I always put these condiments on steak and other foods but not this time as I wanted a more pristine burger. I chose the big burger which is has two regular patties, which for only about a dollar then 1 patty, is more bang for the buck. I also nixed the cheese and the fries (which I was told many people like as they are freshly made and there is a cajun variety too) I stuck to my plan. I wanted the meat. While I was waiting for my order to be plated, I watched the assembly line. The jovial and pleasant burger masters were cooking the burgers in the back. These were then based to the table in the middle where the condiments were assembled. The the order with numbers are called and before you now it , you are ready to eat.
These burgers have won awards by Zagat (2001-2008), Voted Best Burger in Washington Magazine (1999- 2006) and more. So what I did I think about my burger. Well worth the price. Juicy, thick and beefy. I thought it should have a little extra flavor of some sort but I liked the condiments with it. I spoke to one woman and she preferred these burgers to the grilled burgers from different restaurants m (like Red Robin which I did not like). However, I still prefer a grilled char taste. But this one was very good and with the toppings, excellent. I can understand while these are very popular and while people are packing this place. I will compare these burgers to some others and will get back to you. If anyone else has comments, please send.

Best Food To Eat Here: Burgers is King Here at Five Guy's

Burgers are king but McDonald’s, Burger King and other burger places now have big competition in Olathe and around Kansas City. Five Guys has arrived and along with it, big lines to bite down their gorgeous burgers. Every time I have peaked into this place the line has been long out to the door. This time, I decided to take the “plunge” and see for myself how good these burgers really are. While I was waiting in the long line, I got a handful of the free peanuts to munch on while the line dwindled down. It does not take long for the line to descend down to the counter. As I got closer, I gained a better understanding why people like to come here. Burger is king here but there are also kosher and other type sandwiches including veggie, grilled cheese etc . People don’t mind the fact that the burgers are not grilled but fried with 100% peanut oil. I perused the 15 toppings that could be selected. You can all of them if you want for your your burger I would try all of these except mayo, A-1, BBQ sauce and Hot sauce. My wife usually kids me that I always put these condiments on steak and other foods but not this time as I wanted a more pristine burger. I chose the big burger which is has two regular patties, which for only about a dollar then 1 patty, is more bang for the buck. I also nixed the cheese and the fries (which I was told many people like as they are freshly made and there is a cajun variety too) I stuck to my plan. I wanted the meat. While I was waiting for my order to be plated, I watched the assembly line. The jovial and pleasant burger masters were cooking the burgers in the back. These were then based to the table in the middle where the condiments were assembled. The the order with numbers are called and before you now it , you are ready to eat. These burgers have won awards by Zagat (2001-2008), Voted Best Burger in Washington Magazine (1999- 2006) and more. So what I did I think about my burger. Well worth the price. Juicy, thick and beefy. I thought it should have a little extra flavor of some sort but I liked the condiments with it. I spoke to one woman and she preferred these burgers to the grilled burgers from different restaurants m (like Red Robbin which I did not like). However, I still prefer a grilled char taste. But this one was very good and with the toppings, excellent. I can understand while these are very popular and while people are packing this place. I will compare these burgers to some others and will get back to you. If anyone else has comments, please send.

Frontera Mexican : level above regular mexican fare

I'm always looking for interesting food. Sometimes my wife "beats me to the punch" and discovers a restaurant with her friends before I do. My wife and her group ate here. There are more and more Mexican restaurants building and many are little (local) franchises. This is one little chain that is expanding. My wife brought back part of the dinner to eat later and let me sample it. The spinach chicken enchilada had a nice creamy and cheesy sauce with it. Leafy spinach taste integrates well with the cheese. I liked that the side dish black beans weren't the usual bland tasting side dish. The black beans had a decidedly distinctive tangy onion flavor that I liked. The big black beans still have their shape. These are mixed with onions to give them the more unique taste. The fluffy rice was good too. This place has extra taste with the enchiladas and the distinctive black beans. The flavors that take a dish to the next level is what I look for so this place passes the test. We will try this place together and try the salsa. There is another one opening in Olathe so we shall see and I will let you know.

coffee it's not just to drink : JAVA CHICKEN WITH CAFE LATTE BARBECUE SAUCE

You would not think coffee goes with anything but drinking. But coffee makes an interesting part of some recipes. I just saw this recipe on his show today . While I won't make it yet I wanted to post it now so if anyone wants to try it sooner they can.

http://www.primalgrill.org/htdocs/chicken.html

When I was growing up,” barbecue” meant chicken marinated in sweet barbecue sauce, burnt charcoal-black on the outside, still raw inside, and reeking of lighter fluid. Sound familiar? This show will teach you the right way to grill America’s favorite bird: on a charcoal grill, in a smoker, and on a gas grill.

JAVA CHICKEN
WITH CAFE LATTE BARBECUE SAUCE

Source: Recipe adapted from How to Grill by Steven Raichlen
(Workman, 2001)
Method: Direct grilling
Serves: 2 to 4
Advance Preparation: 15 minutes to 4 hours for letting the chicken cure

2 chickens (3-1/2 to 4 pounds each)
4 tablespoons Espresso Rub (recipe below)
1-1/2 cups Mocha Mop Sauce (recipe below)
1-1/2 cups Cafe Latte Barbecue Sauce (recipe below)

You’ll also need:
Poultry shears
1-1/2 cups smoking chips soaked for 1 hour in cold coffee to cover,
then drained

Remove the giblets from the body cavities of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Cut the chickens in half: Remove the backbone with a poultry shears or sharp knife; fold the chicken open like a book and turn it over; remove the breastbone and white cartilage, then cut off the wingtips.

Arrange the chicken halves on a baking sheet (or baking sheets) large enough to hold them and sprinkle on both sides with the rub. Pat the rub onto the chickens with your fingertips. Let the chickens sit in the refrigerator, covered, for as little as 15 minutes or as long as 4 hours; the longer they stand, the richer the flavor will be.

Set up the grill for indirect grilling and preheat to medium. When ready to cook, brush and oil the grill grate. If using charcoal, toss the wood chips on the coals. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

Arrange the chicken halves, skin side up, on the hot grate over the drip pan. Indirect grill for 40 to 50 minutes, mopping the chickens often.

After 30 minutes, skin should be cooked enough to start mopping.

Set aside 1 cup of barbecue sauce for serving. When the chickens are nearly done cooking, brush the skin side with barbecue sauce and turn the halves and grill for 5 minutes to sizzle the sauce, then brush the bone side with sauce and turn the chickens again.

Grill another 5 minutes before removing the chickens. The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers about 170 degrees.

Transfer the chicken halves to plates or a platter and let rest for 3 minutes before serving with the reserved sauce.

Espresso Rub

2 tablespoons ground dark roast coffee
2 teaspoons coarse salt (kosher or sea)
1 teaspoon pure chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon

Place the ground coffee, salt, chile powder, onion powder, garlic powder, coriander, pepper, and cinnamon in a small bowl and mix with your fingers or a whisk, breaking up any lumps.

Mocha Mop Sauce

1 cup cold brewed coffee
3/4 cup beer
2 tablespoons cocoa powder
1 teaspoon coarse salt (kosher or sea)

Combine the coffee and beer in a bowl. Whisk in the cocoa powder and salt.


Café Latte Barbecue Sauce

Yield: Makes about 2 cups

1 slice bacon, finely chopped
1/2 medium onion, finely chopped
3/4 cup brewed strong coffee or espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
3 tablespoons brown sugar
2 tablespoons Dijon mustard
Coarse salt (kosher or sea) and freshly ground pepper to taste

Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

In the bar part you can at least see your steak

We've been here twice. Service is efficient, prices are reasonable and there are a variety of items on the menu.The menu sports appetizers, burgers, salads, Mexican fare, subs/clubs, steak and grilled items and some pasta and seafood. Lots to like if I could read it though. In the booth it was so dark, I had to use my red light to figure out what I wanted on the menu. Lately(2nd time) by happenstance, we were routed to the bar which is more noisy (so much it was difficult to hear the waitress take our orders for drinks etc). However we preferred this spot as ,the bar , filled to the brim with sports and other memorabilia, has interesting TV displays all over but more importantly, had bright light to read the menu and we could see each other. I ordered steak twice (this time and last time), my wife once. The big Street House sirloin both times were flavorful, juicy and nicely grilled. This time her the Coyote, marinated chicken sounded good . It marinated with Cajun spices and nicely blackened grilled to seal in the juices. It came just the wayshe liked it. Succulent and juicy, it came with the nice baked potato and the nicely steamed vegetables. This time I went with the nice huge bowl of Caesar salad. I wanted to cut down on the carbs so I ordered the steak tortilla soup this time instead of baked potato. My wife had gotten this sometime before with friends and really liked and suggested I try it. It was good with black beans, pieces of steak, tortilla and a dollop of sour cream. Creamy, tasty - not my most favorite tortilla soup (it needed some lime or something) but it was good. There is even items for kids and also desserts (we were too stuffed). Lots to offer, good prices, I'd come back here and sit at the bar again.

those sauces are wild

On some nights there are specials for either chicken wings or even better the drumsticks (more meaty) for 50 cents a piece. There are quite number of sauce flavors ranging from mild to blazing hot. There are also mango, jerk and other fruity and other sauces and you can get the chicken the way you want. We came here with a friend to have pop/ tea and chicken drumsticks. The mango and the jerk ones were delicious. Good deal. The ambiance is not that great and it can get a little noisy (wild?) but its the sauces that spices things up. You can definitely walk on the wild side with these sauces.