America's Test Kitchen roast chicken - the best! (long) On a recent episode of ATK I watched their revised technique for high-temperature roasted chicken with pan-roasted potatoes.
Don't leave the potatoes out, their purpose is to soak up the chicken fat so you don't smoke up the kitchen. The link is here (requires registration): If you're not a member, here's my paraphrased version, with my variations below it. Ingredients:1 roasting chicken, 3.5-4 lbs1 cup kosher salt or 1/2 cup table salt1/2 cup sugar1.5 Ts olive oil 2.5 pounds roasting potatoes, russets or Yukon Golds3/4 ts saltground black pepper1 Tb olive oil Compound butter:2 Tb butter1 clove garlic, mashed1 Tb dijon mustard1 ts minced fresh thymeground black pepper. Butterflied, Roasted Chicken and Chicken Jus, Recipe Butterflied, Roasted Chicken and Chicken Jus. I know what you're thinking - a roasted chicken is a roasted chicken is a roasted chicken.
For a long time (until Friday), I thought the same. I also resigned myself to the fact that I was never going to get a chicken done in one shot, as every single time I've ever pulled a roasted chicken out of the oven, it's had to go back in with pink thighs and bloody legs. Crisp Roast Chicken. Spanish Chorizo - What is Spanish Chorizo? FAQ. The Gourmet Senses Blog » Rice Rice Baby… Rice from my pantry - Photos by Cecilia (cecilia@gourmetsenses.com) 米 – Riz – Riso – رُزّ .
أَرُزّ . تُمَّن – Arroz – Oriza – Oryza – 쌀 Coming from an Asian culture, I’m no stranger to rice. Chinese people can turn this simple grain into a myriad of shapes and forms for all kinds of occasions - steamed rice, stir-fried rice, rice noodles, rice porridge, rice noodle rolls with meat or vegetables inside, rice cakes, rice flour, sticky rice, rice wine, the list goes on.
Paella. Paella rice. How to Make the Perfect Paella. How to cook Paella, authentic Spanish Paella plant, come se hace paella. World's largest Paella? What to serve with Paella? Paella Valenciana Recipe : Paella Puerto Rico Recipe - Food.com - 341937. Paella 'Puerto Rico' Recipe : Robert Irvine. Calories in Seafood Paella, Eating Well Magazine - Nutrition Facts, and Healthy Alternatives. Sopa De Paella (Paella Soup) « Healthy Eating Recipes and Tips. Recipe By :Randy Pollak Serving Size : 4 Preparation Time :0:30 Categories : Main Dish Seafood Soups and Stews Spanish Amount Measure Ingredient — Preparation Method ——– ———— ——————————– 2 tablespoons extra virgin olive oil 1/2 medium red onion — chopped 4 cloves garlic — chopped 1/3 cup white wine — optional 4 cups Swanson Natural Goodness Chicken Broth 1/4 teaspoon saffron threads 1/4 teaspoon smoked paprika 2 chile de arbol — split in half 1 bay leaf — crumbled 1 sausage Goya Chorizo — thinly sliced 1 pound frozen mixed seafood* 1/4 pound prosciutto — chopped 2 stalks green onion — chopped 6 ounces Hormel Natural Choice Grilled Chicken Strips — diced 2 cups cooked brown rice 1/2 cup frozen peas 2 tablespoons chopped parsley lemon wedges for garnish Heat olive oil in a large pan or wok over moderate heat.
Add onions and garlic to pan and cook until onions begin to turn translucent (about 1-2 minutes); then add white wine and reduce slightly. Eat Foo: Chicken and Seafood Paella. I never had paella until my teenage years, but it quickly became one of my absolute top favorite dishes.
It's appealing in its simplicity (just a bunch of stuff in a pot), and yet it can be made as fancy as one wants it to be--just add nicer seafood. This is substantially my mother's recipe, which I'm proud to say I helped her perfect over the last few years, giving my praise and criticism each time she made it. Despite the fact that this is a family recipe, it is a very new one, and I cannot claim any legitimate ethnic connection to the food. Well, I did have some ancestors in Spain, but they were Sephardic Jews who were there escaping some sort of persecution. I seriously doubt that they'd chow down on a big pot of shellfish. The saffron gives the paella its excellent flavor and vivid yellow color. Makes a full meal for 6-8 people.
The ingredients: The algorithm: Preheat oven to 350 degrees. Paella Party on the Deck. So I have a new "secret" fantasy...
I am going to become "Gabe, the Paella Guy". Yes, you heard it here, I am going to go from being a one-trick-bacon-pony to a one-trick-paella-pony. Cause, Paella is more fun than bacon. I mean really, bacon touches more of a nerve and has semi-orgasmic properties but Paella is very cool and really brings people together. Case in point: A Grand Paella Gives Way to a Simple One. The Principles of Paella. Enlarge Credit: Todd Coleman 1.
Steeping the saffron The most traditional way of coloring and flavoring paella is with the dried threads of this spice. Crush them between your fingers over a small bowl and cover with hot water to allow the flavor to bloom. 2. Sautéing the meat or fish Cooking the ingredients in hot oil will build a strong flavor base. 3. 4. 5. 6. Paella Perfect: Rediscover True Flavors Of Spain. Food Endeavours of the Blue Apocalypse: Paella and Spanish Flavours. Albufera - The Birthplace Of Paella. Though many see paella as Spain's national dish, the truth is that paella was first cooked in the orchards near Lake Albufera, a freshwater lagoon 11km south of Valencia.
Nowadays paella has become the symbol of the Valencian Community and accompanies all social events, festivities and family gatherings. Albufera is the birthplace of paella, but besides its culinary traditions, this quiet piece of heaven is also great for bird and nature watching all year long. Local flora and fauna thrive in the wildest state thanks to the strict protection against human activities. The rice fields of Valencia are also to be found here. They purify the water of the lake and host plant and animal species that have disappeared from the lake itself. A boat ride on the lake is a must. The village of El Palmar is full of wonderful restaurants famous for having the best paella in Valencia. INDenverTimes.com. DELICOUS PAELLA.
Arteflamenco1042008u.jpg (400×300) Flamenco Photo Diary and Blog by Miguelito: Arte Flamenco at Taste of Bethesda. October 4, 2008. Jacqui dancing Garrotín. October 4, 2008 11:08am (photo by Hector Márquez) It's 4:30am on Thursday as I type these words. Last night I performed at Las Tapas with dancer Emily Mazzotti and I'll be performing again tonight (Thursday) but I'm not sure who the dancers will be—so I guess you'll just have to come to Las Tapas to find out. ;-) Yeah, I know it's been a few weeks since my last blog entry.
But I've been quite busy with all kinds of Hispanic Heritage month-related gigs and rehearsals. Anywayz, the pics I have for you today are from my gig with Natalia Monteleón's Arte Flamenco when they performed at Taste of Bethesda on Saturday October 4th. Jacqui. Actually, I have performed at this festival in the past. Miguelito playing an intro to alegrías. I've been performing with Arte Flamenco long enough to see several waves of dancers come and go. Arte Flamenco director Natalia Monteleón. Terrie dancing alegrías. Terrie. Delicious Coma: Market Archives. Paella pans.