recipes

 

Diana's Paella Recipe

Here it is Simple but Gourmet Dining

Paella de Diana (15" Paella Pan)                

4 pcs. Half Chicken Breast (cut small)

1 Chorizo

3-4 Envelopes Puro ground Saffron

1 Cup White Wine

1 Medium Onion (peeled & sliced)

1 Green Pepper (sliced) (Optional)

6 Tomatoes (chopped small)

Shrimps, Clams, Mussels. Scallops

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)

Instructions:  Pour oil into Paellapan and heat. Sprinkle chicken with Pimenton. Add Chicken to hot oil, cook until brown. Add onion, bell pepper and chorizo. Cook until onions and peppers are tender. Add tomatoes, white wine and cook on low for 10-15 minutes. Add saffron to rice and stir rice into mixture. Pour stock into rice mixture. Add clams, mussels, scallops and poke into the water. (or any seafood you desire). Lay shrimp around top of mixture. Cook on low until rice is tender or al la dente (about 20 minutes.) Decorate top with peas and pimentos. (Roasted peppers). Remove from heat and let stand for 5 minutes. Note: I use the Bar-B-Q for cooking my Paella.

 

 

 

Recipe

From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now!

Spanish rice recipe is made with ground beef, tomatoes, and seasonings.

INGREDIENTS:

• 1 pound lean ground beef
• 1 tablespoon butter
• 1/3 cup chopped onion
• 1/4 cup chopped green bell pepper
• 2 teaspoons salt
• 1 or 2 teaspoons brown sugar, optional
• 1 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 2 cans (14.5 ounces each) diced tomatoes
• 1/4 cup ketchup
• 1/2 cup long-grain rice

PREPARATION:

In a heavy skillet brown ground beef in butter. Add onion, green bell pepper, salt, brown sugar, chili powder, pepper, and Worcestershire sauce. Cook until onion is tender. Add tomatoes and ketchup; simmer 15 minutes.

plantain (platanos)

The Plantain Fruit Photo Turbana Corporation This photograph shows plantains in their various stages of ripeness. About Plantains The plantain (or platanos)  is a banana, musa paradisiaca, which is eaten cooked rather than raw.  Plantain are eaten in most tropical countries of the world.  The largest exporters of bananas are the northern portions of South America as well as Central America. Nutrition The fruit is primarily carbohydrate, approximately 40 grams per 1/2 banana and about 180 calories.  Like the common yellow banana, the fruit is very high in potassium approximately 500 milligrams per serving.  The plantain is normally eaten as a starchy staple food. It can be boiled, baked, or fried and served as a vegetable or made into a sweet dessert, depending on the degree of ripeness of the fruit.  How To Select a Plantain Plantains can be prepared at any stage of ripeness. Make sure to pick a recipe appropriate for the fruit you have on hand. Green: When the plantain is green it is quite starchy and the flavor is much like a potato.   The green fruit can be fried or boiled.   Yellow:  When the plantains yellow the sugars begin to develop and impart a slight sweetness to the fruit.  At this stage the fruit may show a few freckles of black.  Black: The plantain is at it's sweetest once it turns black.   Normally you would want to use black plantains for dessert or any recipe where a sweet taste is desirable.  You may purchase yellow plantains and store them in a paper bag until then ripen and turn black. Tostonera, plantain press for making tostones. Available at Gourmetsleuth.com     Green Plantain Recipes Side Dish Mashed Green Plantains Green Fried Plantains Green Fried Plantain Rounds (Tostones) Plantain Mash Mofongo Turkey Stuffing Platanutres (Plantain Chips) Arañitas (Shredded and Fried Snack) Appetizer or Main Course Green Plantain Pancakes Cream of Plantain Soup Tropical Green Plantain Soup Baked Plantain With Tofu   Black or Yellow (Sweet) Plantain Recipes Desserts Sweet Plantains in Cranberry Syrup Drunken Plantains Dulce De Platanos (Sweet Plantains with Buttered Rum and Coconut Sauce ) Side Dish Fried Sweet Plantains Baked Sweet Plantains Appetizer or Main Course Barbecued Sweet Plantains Spicy Chicken and Plantain Satay Curried Plantain Patties   Other Resources Turbana.com   - great recipe and information resource from growers web site Netscape Banana and Plantain Recipe Links  - lots of recipe links to plantain recipes Plantain information in French -  - (French) plantain info Puerto Rican Recipes - Puerto Rican recipes and information Tropical Plantain Recipes - A few desserts, side dishes, main course Plantain Recipes from AllRecipes.com PROVIDED BY WWW.GOURMETSLEUTH.COM

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Southern U.S. Cuisine

Beef and Bean Burritos

From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now!

This burrito recipe is easy to make. Garnish with shredded lettuce, sour cream, chopped tomatoes, or your favorite garnish.

INGREDIENTS:

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 can (16 ounces) refried beans
• 1 can (10 ounces) enchilada sauce, divided
• 6 (8-inch) flour tortillas
• shredded lettuce
• garnishes

PREPARATION:

In a large skillet over medium heat, cook ground beef, onion, and garlic until meat is browned, stirring often to break up meat. Drain well. Add chili powder, oregano, cumin, salt, and pepper; simmer for 10 minutes. Add refried beans and 1/2 cup of enchilada sauce. Heat thoroughly.

Wrap tortillas in foil and place in a 350° oven to heat for 10 minutes. Spoon about 1/2 cup of the ground beef mixture onto each tortilla; roll tightly and place seam-side down on serving platter lined with shredded lettuce. Spoon remaining enchilada sauce over tortillas. Garnish and serve with any of the following: shredded cheese, sliced ripe olives, chopped tomatoes, sour cream or guacamole, and more shredded lettuce. Burrito recipe makes 6 burritos.

 

Apple Martini recipe

 

Chicken Piccadillo
Ask everyone to fill and roll their own tortillas right at the supper table; it makes less work for the cook and more fun for the family.

Paella Recipe by Sally Bernstein

Paella Serves Eight 8 chicken legs 3 chorizo sausages, cut into 1 inch pieces 4 tablespoons olive oil 3/4 cup chopped onion 1 clove garlic, chopped 1 1/2 cups medium grain rice 1 teaspoon salt 1/2 teaspoon white pepper 1 teaspoon saffron threads 4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice) 1 pound shelled & cleaned shrimp marinated in: 1 clove garlic, chopped 1 onion, chopped 1 tablespoon parsley, chopped 1/2 cup oil 1/2 cup white wine 1/2 pound fresh mussels and/or clams 2 cans artichoke hearts, drained 1 jar whole pimentos, drained 1/2 cup fresh or frozen peas, cooked and drained 8 lobster claws or crab claws 2 lemons, quartered In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop. Marinate shrimp for at least one hour. Remove from marinade before adding to paella pan after the liquid has absorbed into the rice. Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. Cover and let the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn). Serve with lemon sections.

Drink Recipe: Mojito Cuba Libre Tom and Jerry Mojito      2 ounces White Rum       ounce Lime Juice      1 teaspoon Sugar      6 whole Mint Leaf      2 ounces Soda Water Put juice and sugar into a highball glass and stir until dissolved. Rub mint leaves on inside of the glass and discard. Fill with crushed ice and rum, stir. Top with soda water and garnish with a sprig of mint. Drink contributed by DrinkStreet Professionals.

 Firecracker Shrimp

Ingredients: 

1/3 cup honey
1/4 cup soy sauce
1 Tbsp rice wine vinegar
2 tsp cornstarch
2 tsp grated orange peel
1/4 tsp crushed red pepper flakes, or to taste
1 Tbsp vegetable oil
4 garlic cloves, minced
2 tsp minced fresh ginger
1 red bell pepper, seeded and chopped
1 cup snow peas, cut into 1-inch pieces
1 1/2 lbs. shrimp, peeled and de-veined
3 green onions, cut into 1-inch pieces
6 cups cooked white rice, (optional) 

Directions
In small bowl, whisk together honey, soy sauce, vinegar, 
cornstarch, orange peel and red pepper flakes until 
thoroughly mixed and cornstarch is dissolved. Set aside. 

Heat oil in wok or large, heavy skillet over medium-high 
heat. Stir in garlic and ginger; stir-fry until fragrant, 
about 1 minute. 

Add bell pepper and snow peas; stir-fry 1 minute until 
crisp-tender. 

Add shrimp and green onions; stir-fry until shrimp just 
turns pink, about 1 minute. 

Stir in reserved soy sauce mixture; cook and stir until 
sauce boils and thickens. 

Serve over cooked rice, if desired. 

Serves 4 

Sassy Mojo Pork
The word "mojo" (moe-hoe) comes from a Spanish word, mojado, which means "wet." Found predominantly in Spanish recipes and Cuban cuisines, mojos are used as sauces or marinades.

Crimson Spice Champagne Cocktail

From Sunset

Notes: For a nonalcoholic alternative, substitute lemon-lime or club soda for the cognac and Champagne. If making syrup up to 1 week ahead, chill airtight.

2  quarts cranberry juice cocktail
8  slices (quarter size and about 1/8 in. thick) peeled fresh ginger
2  cinnamon sticks (about 3 in. long)
2  whole star anise
1/3  cup cognac or brandy
8  cups Champagne or other sparkling wine (about 2 2/3 bottles, 750 ml. each), chilled
32  to 48 fresh cranberries, rinsed, or frozen cranberries (optional)

1. In a 3 1/2- to 4-quart pan, combine cranberry juice, ginger, cinnamon sticks, and star anise. Boil over high heat until reduced to 2 cups, about 1 hour. Let cool about 30 minutes, then pour through a fine strainer into a small pitcher. Chill syrup until cold, at least 1 1/2 hours.

2. For each serving, pour 2 tablespoons of the cranberry syrup and 1 teaspoon cognac into a Champagne flute (6 to 8 oz.). Add 1/2 cup (4 oz.) Champagne. Garnish with 2 or 3 cranberries if desired.

Yield: Makes 16 servings