Linguine With Lobster And Roasted Red Pepper Sauce

I was at Henry's today and they had lobster tails on sale for $5 each! So, of course I bought some. I came up with this recipe because I really wanted the comforting taste of a pasta dish, but I also wanted the fresh, buttery taste of the lobster meat. All of my measurements on this recipe are approximate because I forgot to measure my ingredients. I also used curry because I love the flavor of it with a heavy cream sauce, but this is optional. By the way, this is enough for two servings.

INGREDIENTS

• 1 large red bell pepper, roasted and peeled (if you don't want to roast your own red pepper, you can use jarred roasted red peppers)
• Chicken broth
• About 1/4 cup your favorite marinara sauce
• 1/2 teaspoon of finely minced Serrano pepper or poblano pepper
• 1 large garlic clove, finely chopped
• 1 generous pinch of curry powder (optional)
• Unsalted butter
• Heavy cream
• 5 asparagus spears, cut into 1" pieces
• A few basil leaves torn
• 3/4 cup dry white wine
• 1 large or 2 small fresh lobster tails
• About 1/4 cup red onion, finely sliced
• 1/2 lb Linguine pasta

DIRECTIONS

1. Add the roasted red pepper to your blender. Add about 1/4 cup of chicken broth, and 1/4 cup of the marinara sauce. Puree until smooth, about 1 minute. Taste for seasoning, and add salt, if necessary and puree a few seconds more. Set aside.
2. With kitchen sheers, cut a slit in the underside of the tail. Remove the meat, using a fork if necessary. Pull the meat from the wide end to the tail tip.
3. Heat 1 teaspoon olive oil in a large, heavy sauté pan over medium-high heat. Add the lobster tails and sauté until done, about 5 minutes, turning a couple times to cook evenly. Sprinkle with salt and pepper. Remove from heat and chop the tails into 1/2" pieces. Set aside.
4. In the same pan, add the Serrano pepper, onion, garlic, curry powder, if using, and a pat of butter. Cook for about 3 minutes, until soft and tender and fragrant.
5. Add the white wine and let this cook out thoroughly, about 5 minutes more. Add the roasted red pepper puree and cook a few more minutes. In the meantime, start to boil water in a large pot. Cook your linguine until al dente.
6. Add a few splashes of cream to the roasted red pepper sauce, and bring it to a simmer (I think I added about 1/3 cup of heavy cream), and the asparagus spears. Cook 2 more minutes then add the cooked lobster pieces and torn basil leaves, and remove the sauce from the heat so that the lobster doesn't overcook.
7. Drain the pasta and place on a serving platter. Pour the sauce over the pasta and serve with freshly grated Parmesan cheese.

Pasta e Zucca

I was watching Giada di Laurentiis's huge forehead on T.V. and she was at this restaurant in Capri where the chef made a pasta e zucca, which translates to pasta with squash. I immediately looked for the recipe online and all I could find--in English--was one from Martha Stewart's Everyday Food. Go figure!

Anyhoo, this recipe makes about 4 cups of sauce. I halved the recipe because I wasn't sure if I was going to like it. And, although it was good, I felt it was too much work just for a simple pasta sauce. You can toss the pasta sauce over rigatoni or over cheese ravioli. Also, I tweaked my recipe by adding a pinch of curry to my squash puree and just a touch of freshly grated nutmeg to the tossed pasta.

INGREDIENTS

• 1 medium butternut squash (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1/2 teaspoon dried rubbed sage
• Coarse salt and ground pepper
• 3 large garlic cloves, unpeeled
• 1 cup half-and-half

• Pasta (such as rigatoni, or cheese ravioli or any short pasta), for serving
• Toppings, such a toasted walnuts, pine nuts or fried sage leaves (optional)

DIRECTIONS

1. Preheat oven to 375 degrees Fahrenheit. Using a large, sharp knife, trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; discard.
2. Cut squash into 2-inch chunks. Transfer to a small rimmed baking sheet. Toss with oil and sage. Season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic.
3. Transfer squash and garlic to a food processor. Puree. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water. Continue to process until smooth, adding water to thin if necessary--you want the same consistency as a regular tomato sauce. Taste and season more, if necessary.
4. Cook pasta according to package instructions. Reserve 1 cup pasta water. Drain pasta and return to pot. Pour sauce over pasta; toss to coat. Add some pasta water to thin sauce if necessary. Serve with desired toppings and Parmesan cheese.

Flautas de Papa

When I was little, my mom used to take us kids to a restaurant we named "El Ranchito" in Tijuana, because it reminded of us a dirty old ranch. Yes, I know what you're thinking: why would our mom take us there? Seriously, back then (like 23 years ago) that was an outing we all looked forward to. And my absolute favorite dish was the potato flautas. This dish is so easy to make especially if you have a lot of leftover mashed potatoes. You can definitely add other fillings like chicken or shredded beef, but you can not go wrong with the potato filling!

INGREDIENTS

• Leftover mashed potatoes
• Corn tortillas
• Vegetable or canola oil for frying
• Toothpicks, for holding
• Toppings: shredded lettuce, diced tomatoes, crumbled Mexican cheese (or substitute crumbled feta or farmer's cheese), guacamole, sour cream, etc...

DIRECTIONS

For flautas: Heat 4 tablespoon canola or vegetable oil in a skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain on paper towels.

Lay a corn tortilla on the counter or on a plate. Spread some of the potato filling (a heaping tablespoon) in the middle of the tortilla. Be careful, or it will spill out when you roll it up.

Fold the bottom half of the tortilla over the filling towards the top. Fold the top half of the tortilla tightly down over the bottom. Secure with a toothpick, pushing it centrally through all of the layers, or use two; one on each end. Repeat until the filling is gone.

Heat up about 1/2" inch of vegetable oil in a large skillet that's 2" to 3" deep to medium high. Fry however many taquitos will fit on the bottom of the pan without overlapping. When the bottoms are golden brown, flip them over and cook the second side the same way. Drain on paper towels, sprinkle a little salt on them while hot and remove the toothpicks.

To serve: place two to three flautas on a plate. You can serve the toppings on the side or top them yourself with shredded lettuce, guacamole, diced tomatoes, cheese and a dollop of sour cream. I usually just eat my potato flautas with crumbled cheese on top and a side of guac.

Tenderloin of Wild Boar in a Béarnaise Sauce

When I travelled to Minnesota a few months ago, I tried wild boar for the first time, and you know what? It was amazing. It tasted like rib-eye and filet mignon combined. Really!

But of course, here in San Diego we don't have wild boar available at Ralph's, but there are a couple of places you can order it online: dartagnan.com or fossilfarms.com. Below is a replica recipe of the great wild boar entrée we had at Fermentations Bistro in Northfield, Minnesota. I don't have the cabernet risotto recipe yet, but I'm working on it!

INGREDIENTS

• 1 to 1½ pound tenderloin of wild boar
• salt
• pepper
• oil (grapseed or canola)

DIRECTIONS

Preheat oven to 350 degrees.

Lightly coat cast iron pan with oil. Heat several minutes at high. Season the boar tenderloin with salt and pepper. Sear tenderloin until medium brown on both sides. Transfer pan to a 350-degree oven and roast for 12 minutes (for medium-rare) to 18 minutes (for medium-well) or until internal temperature reaches 140 F. Remove from oven and transfer tenderloin to a plate. Tent with foil and allow to rest. Slice into one inch pieces.

BEARNAISE SAUCE

• 2 tablespoon minced sweet onion, such as Maui or Vidalia
• 1 tablespoon tarragon vinegar
• 1/2 teaspoon fresh leaf tarragon, chopped
• 4 tablespoons butter
• 1/2 to 2/3 cup heavy whipping cream, divided
• 2 egg yolks, lightly beaten and room temperature <-- very important!
• dash of lemon juice
• dash ground cayenne or chipotle chili pepper

DIRECTIONS

Combine minced onion, vinegar and tarragon in small saucepan over medium heat. Simmer, stirring constantly, until liquid has evaporated. Add the butter and cook until melted; pour in 1/3 cup cream. Bring to a boil. Stir a small amount of the hot mixture into the egg yolks to temper and whisk rapidly to incorporate—you do not want scrambled eggs! Return the mixture to saucepan. Cook, stirring constantly, until slightly thickened. Stir in remaining cream for a creamier sauce. Add dash of lemon juice and ground cayenne or chipotle pepper to taste. Serve immediately as the sauce for the wild boar.

Easy Shrimp Ceviche Tostadas

My entire family loves to grill during the summer. It gets everyone outside and you don't have to be in a hot kitchen because, believe it or not, most homes in San Diego do not have air conditioning! Besides grilling, another method I like to use during the hot California days is to make ceviche. You positively do not have to cook a thing, the citrus juices do it for you. Make sure you use freshly squeezed lime juice and lemon juice, and although the mayonnaise on the tostada is completely optional, you better believe it makes these tostadas super yummy!

If you're a little weary about the raw shrimp, you can just make a batch of the imitation crab meat ceviche and use that instead. It's still delicious!

INGREDIENTS

• 1 1/2 to 2 lbs. small raw shrimp, peeled and cleaned
• 5 limes, juiced
• 1 lemon, juiced
• 1/2 cup red onion, diced
• 1 Jalapeño pepper, seeded and finely diced
• 3 tomatoes, diced
• 2 ripe avocados
• 1/2 cup Cilantro leaves, lightly chopped
• Kosher salt
• Fresh ground pepper
• Tostadas
• Mayonnaise

DIRECTIONS

1. Lay out shrimp in the bottom of glass baking dish. Pour lemon and lime juice over them and refrigerate for 3 hours. The juice will "cook" the shrimp.
2. Toss into the "cooked" shrimp the jalapeño, tomatoes, red onion, and the cilantro leaves. Add 1/2 tsp. salt and 1/2 tsp. pepper. Cover with plastic wrap and set in the fridge for and additional hour.
3. Just before serving, put the ceviche into your serving dish. Dice up two avocados and add it to the ceviche and gently mix to combine. Add a bit more salt and pepper, if needed. Serve with a side of tostadas. Slather a little mayo on the tostada then top it with the ceviche and enjoy!

Balsamic Red Onion Salad

Lately, I've been eating a lot of beef and once in a while is nice to just have a big salad for dinner. I found this recipe when I was looking for a marinated balsamic onion recipe for tapas. I suppose if you really want meat, you can also toss in chunks of grilled meat or leftover chicken, but this is a very delicious simple salad. I sprinkled a little bit of toasted walnuts on my salad and used herbed feta and it was still nummy!

INGREDIENTS

• 4 - 6 medium-sized red onions, peeled and cut into quarters
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. brown sugar
• salt and pepper to taste
• lettuce mix
• feta cheese, crumbled
• olive oil for drizzling

DIRECTIONS

Preheat the oven to 300ºF.

Place the cut onions into a baking dish, sprinkle with balsamic vinegar, a little brown sugar and season with salt and pepper. Bake covered for 45 minutes.

Remove cover and bake for a further 15 minutes. Allow to cool completely at room temperature.

Toss with salad greens and crumbled feta. Before serving, drizzle with a little olive oil.

Tortilla Española

I think in our past lives, my husband and I were Gypsies because we both love to travel and we don't like to stay in one place for long periods of time. Next year, we are going to Barcelona where the true gitanos are! So, in order to get me even more excited about our upcoming trip, I'm beginning to cook some Spanish recipes, and of course, the most famous recipe of all is their tortilla de patatas. This is my absolute favorite dish and if you're ever in San Diego, Tapas Picasso restaurant has one of the best tortillas Españolas.

INGREDIENTS (serves 4)

For Saffron Aïoli

• 3 large egg yolks
• 2 tablespoons fresh lemon juice
• 1 tablespoon saffron threads
• 3/4 cup canola oil
• 4 garlic cloves, minced
• 1 teaspoon salt
• 3/4 cup extra-virgin olive oil

For Tortilla:

• 2 small boiling potatoes, peeled and cut into 1-inch pieces
• 1/4 medium onion, finely chopped
• 1 large garlic clove, minced
• 1 tablespoon vegetable oil 2 large eggs, lightly beaten

DIRECTIONS

Make aïoli:

In medium bowl, whisk together egg yolks and lemon. Set aside.

Place 2 tablespoons hot water in small bowl. In small, dry skillet over moderate heat, toast saffron for 30 seconds. Stir into hot water, then fold saffron water into egg mixture.

In blender, combine 4 tablespoons canola oil, garlic, and salt. Blend on high speed until creamy, about 2 minutes. Add egg mixture and blend 1 more minute. With motor running, very slowly add olive oil and remaining canola oil in steady stream, and continue blending until thick, about 2 minutes. Set aside.

Make tortilla:

Preheat oven to 300°F

In medium pot, combine potatoes and enough water to cover. Bring to boil, lower heat to moderately low, and cook, covered, until potatoes can be pierced with fork, about 5 minutes. Drain and set aside to cool.

In small sauté pan, over moderate heat, sauté onions and garlic in vegetable oil until soft, about 5 minutes.

In medium bowl, combine eggs, potatoes, onions, and garlic. Heat 10-inch nonstick skillet over medium heat and add egg mixture. Cook 4 minutes, then invert tortilla into ovenproof nonstick pan. Cover and bake until just set, about 10 minutes. Serve with saffron aïoli.

Aragorn's Grilled Steak

Have you ever wondered what Lord Aragorn ate at his coronation party after he was crowned King Elessar? (If you have no idea what character I'm talking about, then you better go to the library). Perhaps they served lots of boiled potatoes and all sort of meats, and an assortment of good weeds to smoke. However, I'm thinking that Aragorn was more of an "cook over an open fire" type of guy, don't you think? And I'm pretty sure he would be impressed with this grilled steak recipe. Perhaps even the Prancing Pony would have it in their menu! Don't forget to serve it with a huge pint of ale, lads!

INGREDIENTS (Serves 4 normal Hobbits or 2 hungry Orcs!)

Grilling Method: Combo/Medium Heat

• 2 sticks unsalted butter, softened
• 2 shallots minced, soaked in Jack Daniels
• 3 teaspoons minced parsley
• ½ teaspoon Worcestershire sauce
• ½ teaspoon Dijon mustard
• 3 teaspoons Jack Daniels
• ½ teaspoon sea salt
• White pepper to taste
• 2 Bone-in ribeye steaks, about 1 pound each and at least 1-inch thick
• Olive oil
• Kosher salt
• Freshly ground pepper, optional
• Parsley, chopped for garnish

DIRECTIONS

Make Butter at least 3 hours in advance. Combine butter, shallot, parsley, Worcestershire, mustard, Jack Daniels, salt and pepper. Mix well. On a piece of Saran Wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to cut into pieces.

Preheat grill or build a charcoal fire. While the grill is preheating, allow meat to come to room temperature about 20 minutes before grilling. Wrap meat in paper towels to get rid of excess moisture. Just before grilling, brush both sides of the steaks with oil and season with salt and pepper.

Place steaks directly over Medium High heat for about 5 minutes. Turn steaks and continue cooking for about 8 more minutes for medium rare, or 10 - 12 for medium. Remove the steaks from the grill and allow to rest at least 5 minutes but no longer than 10 before serving.

Cut the cold compound butter into four generous slices. Serve the steaks warm with the butter. Garnish with chopped parsley, if desired.

Lee's Banana Bread

My little sister, Nathalie, is finally learning how to cook. Not that she is completely clueless--she does make a great breakfast--but she's beginning to look up recipes, and baking. She made this completely insane banana bread with real shortening, for crissakes! It's very moist and delicious and it's sure to become a family favorite. Also note, the chocolate chips are totally optional except for you chocoholics...and you know who you are!!!

INGREDIENTS (makes 3 loaves)

• 1 cup vegetable shortening, plus extra for greasing
• 2 1/2 cup cake flour or all-purpose flour, plus extra for flouring
• 2 cups sugar
• 4 eggs
• 6 ripe bananas
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup chopped walnuts, optional
• 1/2 cup chocolate chips, optional

DIRECTIONS

Preheat oven to 350F.

Grease 3 loaf pans with shortening, then add about 1 tablespoon flour into each pan and tilt pan to coat. Shake off any extra flour.

In a large bowl, combine flour, baking soda and salt; stir to mix well.

In the bowl of an electric mixer, beat together shortening, sugar, mashed bananas, and eggs. When well beaten, gradually add the flour mixture while mixture is at lowest speed. Mix only until combined.

Stir in any chopped walnuts, pecans, hazelnuts or macadamia nuts, and/or chocolate chips, if using.

Pour batter into the 3 loaf pans.

Bake for 65-70 minutes or until cake tests done (toothpick inserted in center comes out clean).

Remove from oven and allow to sit for several minutes. Run a bread knife around edges of loaf pan to free it from sides and remove from pan.

Serve with whipped cream cheese spread on each slice, just to add a bit more fat if there isn't enough in the bread already!

How To Drink Tequila

There are two schools of thought on how you properly drink tequila. There's the infamous Lick-it, Slam-it, Suck-it method (salt first, tequila second, suck on lime wedge last) or the savour-it method, where you sip your glass of tequila slowly, similar how you would enjoy cognac (this is usually done with really good tequila like Cazadores Reposado, Tres Generaciones Añejo, or Herradura Silver).

But if you're like my family, which you probably are, then my tio Alex and tia Marisa's method will probably work best for you--just don't use any of that Jose Cuervo stuff--it's too harsh for your pipes! Salud!

Easiest Shortbread Recipe Ever!

I'm not a big fan of Martha Stewart's recipes only because mine never seem to come out as good as the pictures in her magazine, but that could be because I tend to tweak my recipes. However, this is a super ridiculously simple recipe that I got from her magazine. It makes 8 yummy wedges of shortbread. Make yourself a pot of Marks & Spencer's extra strong tea and enjoy! For a slightly sweeter shortbread alternative, sprinkle a bit of powder sugar over the top while the shortbread is still warm.

INGREDIENTS

• 1 stick unsalted butter, softened
• 1 cup all-purpose flour
• 1/3 cup confectioners' sugar
• 1/2 teaspoon pure vanilla extract

DIRECTIONS

Preheat oven to 300°.

In mixing bowl, cream butter. Add flour, sugar and vanilla; mix just to combine (chill 10 minutes in refrigerator).

Pat into an 8-inch round cake pan and with a pairing knife, lightly score into 8 wedges; crimp edge with a floured fork. Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Cool completely. Turn out of pan; slice wedges with a serrated knife.

Caprese Salad

Ah, summer is almost here and I'm beginning to see my favorite fresh fruits and vegetables at the store. I recently found huge organic beefsteak tomatoes and I just had to buy one. But instead of making some fancy shmancy recipe with it, I made my favorite, most simple recipe: caprese salad. If you can't find fresh buffalo mozzarella just fresh regular cow's milk mozzarella will work fine. You can serve this as an appetizer, but I usually eat the entire salad myself for lunch or dinner.

INGREDIENTS

• 1 beefsteak tomato
• 3 oz fresh mozzarella (use fresh buffalo mozzarella, if you can find it)
• 5 leaves fresh basil
• Pinch of coarsely ground black pepper
• 1/4 tsp balsamic vinegar
• 1 tsp extra virgin olive oil
• Fresh parsely, chopped (optional)

DIRECTIONS

Slice the tomato to about 1/4 inch thickness and arrange on plate. Slice the mozzarella about the same width and layer it between the tomatoes. Arrange the basil between the layers of cheese and tomato. Season with salt and pepper. Drizzle with olive oil and balsamic vinegar. Sprinkle the fresh parsely and serve.

Spaghetti alla Puttanesca

This dish is said to have orginated with the streetwalkers in ancient Naples, when they neede a quick hot meal. That is why it is called puttanesca. The name puttanesca is a derivation of puttana, which in Italian means "whore." According to one story, the name purportedly comes from the fact that the intense fragrance of this sauce was like a siren's call to the men who visited such "ladies of pleasure." I don't know how true this story is, but it sure makes a great conversation starter!

INGREDIENTS (serves 4)

• 1 lb.linguini (or spaghetti or buccatini)
• 2 Tbsp. Olive Oil
• 1 Tbsp. garlic, minced
• 1 tsp. anchovy paste
• 1/4 tsp. red pepper flakes
• 3 cups (two 14.5-oz. cans) canned diced tomatoes with juice
• 2 Tbsp. oil-packed sun-dried tomatoes, minced
• 1 Tbsp. brown sugar
• 2 tsp. balsamic vinegar
• 1/4 cup kalamata olives, pitted and sliced
• 3 Tbsp. chopped fresh oregano (or 1 tsp. dried)
• 3 Tbsp. chopped fresh parsley
• 2 Tbsp. brined capers, drained and rinsed
• Salt to taste

DIRECTIONS

Cook pasta according to package directions.

Saute the garlic, anchovy paste, and pepper flakes in a saute pan over medium heat. Stir, cooking for 30 seconds—it will smell strong because of the anchovies.

Add tomatoes, sun-dried tomatoes, brown sugar, and vinegar; stir to combine. Simmer sauce until slightly reduced, 10–15 minutes. Add the olives, herbs, capers, and salt (if necessary) to the sauce, plus some pasta cooking water if it seems thick. Simmer a couple of more minutes.Transfer the sauce to a large shallow bowl and top with the drained pasta. Toss until pasta is evenly coated with sauce. Serve and sprinkle parmesan cheese on top...don't forget to serve it with garlic bread.

Spinach and Gorgonzola Cream of Wheat

I was having a polenta craving last night but lo and behold, I did not have any quick-cooking polenta in the pantry. Incredibly enough, my local food shop did not have any polenta in stock. I was shocked, but that didn't stop me from making something up...so I came up with this recipe using cream of wheat. Yes, you heard right, cream of wheat--you know that stuff we used to eat as kids? Of course, it's not really the same as polenta, but it has that creaminess and richness that polenta possesses. If you do have polenta in your pantry, you can use that instead, but let me tell you this is a very unique version! This makes a great side dish to chicken or even fish.

INGREDIENTS (serves 4)

Mushroom Saute

• 1 tsp. olive oil
• 1 garlic clove, minced
• 1/4 cup onion, chopped
• 1 cup sliced button mushrooms
• 1/4 cup white wine or champagne
• 1 Tbsp. fresh parsley, finely chopped
• Salt & pepper
• Pinch of red pepper flakes

Savory Cream of Wheat

• 1 2/3 cup low sodium chicken broth
• 1/3 cup Malt-o-Meal Cream of Wheat
• 2 Tbsp. half and half
• 1 Tbsp. Parmesan cheese
• 2 oz. (about a palmful) of Gorgonzola cheese (you can also use Gruyère cheese or mozzarella, if you don't like Gorgonzola or blue cheese)
• 4 oz. fresh spinach

DIRECTIONS

In a skillet, heat the olive oil over medium heat. Add the onion and sauté for one minute. Add the garlic and sauté until fragrant (about 30 seconds). Add the sliced mushrooms and sauté until they are lightly browned, about 5 minutes. Add the white wine or champagne and raise the heat to medium-high. Let all the alcohol evaporate. Season with salt and pepper and red pepper flakes. Add the chopped parsley, mix to combine. Remove from heat and set aside.

In a 4 quart sauce pan, add the chicken broth and bring to a boil. Slowly add the cream of wheat, whisking constantly with a whisk. Once all cream of wheat is incorporated, add the half and half and lower heat to medium. Keep whisking for 3 minutes until it becomes creamy. Add Parmesan, Gorgonzola (or whichever cheese you're using), mushroom mixture and spinach. Mix it all to combine, and serve immediately.

Shrimp and Sausage with Saffron Rice

When I tasted this dish, it reminded me of paella. It has all the flavors and ingredients of paella, yet this is truly a super easy dish. Try to use andouille sausage because it really gives this dish a kick. Also, serve it with wedges of lime...the acidness really makes this dish pop! And don't you forget to serve the sangria!!!

INGREDIENTS (serves 4)

• 2 teaspoons olive oil
• 8 ounces andouille sausage (or kielbasa), sliced 1/4 inch thick
• 1 medium yellow onion, thinly sliced
• 1/2 cup white wine (we used champagne)
• 1 14.5-ounce can low-sodium chicken broth
• 12 saffron threads (you can find them in Trader Joe's)
• 1 cup long-grain white rice
• 3/4 pound medium shrimp, peeled and deveined
• 1/2 teaspoon kosher salt
• 1/3 cup frozen peas
• 1/2 teaspoon black pepper
• 3 sprigs fresh cilantro (optional)
• Wedges of lime

DIRECTIONS

Heat the oil in a large saucepan over medium-high heat. Add the sausage and brown on both sides, about 5 minutes total. Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes. Spoon off and discard all but 1 tablespoon of the fat.

Add the wine and cook for 2 minutes. Add the broth, saffron, and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir the shrimp and peas into the rice, cover, and cook for 5 minutes. Remove from heat. Season with the salt and pepper. Spoon onto plates and add the cilantro (if using) and wedges of lime.

Chicken Taco Cornbread Pie

I've wanted to buy a cast-iron skillet because two of my favorite things to cook in it are fried chicken—yum—and corn bread—double yum. After I found this recipe for chicken taco cornbread pie I just knew that I'll be going to Great News Cookware in Pacific Beach this weekend and buy myself that cast iron I've been eyeing. By the way, a Chenin Blanc goes surprisingly well with this dish. I know I was surprised as well!

INGREDIENTS (Serves 6)

Dressing

• 1/2 cup ranch dressing
• 1/2 cup salsa verde
• 1 cup tightly packed cilantro leaves

Filling

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped red pepper
• 1 tablespoon finely chopped jalapeno pepper
• 2 cups shredded rotisserie chicken
• 3 tablespoons finely chopped cilantro leaves
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 (14 1/2 oz.) can dice tomatoes with green chilies

Crust

• 1 egg
• 1 (7 oz.) pkg. Martha White® Sweet Yellow Cornbread Mix or your favorite cornbread mix
• 1/2 cup milk
• 3/4 cup crushed corn tortilla chips

Toppings

• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese
• 3 cups shredded romaine
• 1 cup chopped tomatoes

DIRECTIONS

Heat oven to 400° F. Combine ranch dressing, salsa and 1 cup cilantro leaves in small food processor or blender. Process until well blended. Cover and refrigerate.

In 10-inch Lodge® cast iron skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.

In large bowl, beat egg. Add cornbread mix and milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.

Bake at 400º F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.

Recipe courtesy of National Cornbread Cookoff

Orange Marmalade-Stuffed French Toast

My husband banned us from the Crest Cafe in Hillcrest--if you want to know why, you need to ask him--which, I don't mind because their food is so rich and fattening, but I do sometimes miss their incredibly luscious breakfasts. One of my all-time favorite breakfast dish from the Crest Cafe is their orange marmalade French toast. It's sinful; it's stuffed with cream cheese; and you will definitely need a nap afterwards. Since I could not find their recipe, I found one suspiciously similar in Gourmet magazine...hmmmmm?!?!? I think this recipe will also work with challah or brioche bread.

INGREDIENTS (Makes 4 servings)

• 8 thick bread slices (about 1 inch thick)
• 4 ounces cream cheese, room temperature
• 1/4 cup orange marmalade
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons (1/4 stick) butter
• Orange Syrup or your favorite maple syrup

DIRECTIONS

Preheat oven to 300°F.

Place baking sheet in oven. Cutting through top crust of each bread slice, make 4-inch-long by 2-inch-deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous tablespoonful cream cheese mixture into each bread pocket.

Whisk eggs, milk, vanilla extract, cinnamon and nutmeg in pie plate.

Dip 4 stuffed bread slices into egg mixture, coating completely. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden brown, about 2 minutes per side. Transfer French toast to baking sheet in oven. Repeat dipping and cooking with remaining 4 bread slices, egg mixture and 1 tablespoon butter. Serve with Orange Syrup.

Recipe courtesy of Bon Appétit, March 1998

Arroz Con Pollo

My mom makes the best arroz con pollo. I tried to mimic her recipe and it came out pretty good, despite the fact that she wasn’t around to supervise me—she was in Hawaii!!! You do not have to use gandules (pigeon peas) in the rice like I did, but that's how my mom usually makes this dish. You can substitute with sliced green olives, or even regular frozen peas would work (I would add them during the last 10 minutes of cooking, though).

INGREDIENTS (serves 4)

• 8 pieces of mixed chicken pieces (such as thighs, drumsticks, breast and/or wings)
• Salt and pepper to taste
• 3 tbsp. Goya Extra Virgin Olive Oil
• 2 large garlic cloves, peeled
• 1½ cups Long Grain Rice
• 1 cup onion, finely diced
• 3 cups homemade chicken stock or good quality low-sodium chicken stock
• 1 packet Sazón Goya with Azafrán
• 1 (8oz) can tomato sauce
• 1 can Goya Gandules (Pigeon peas)
• Handful of Sliced Pimientos (optional)
• 1/4 cup chopped cilantro (optional)

DIRECTIONS

1. Generously season the chicken with salt and pepper. In a large heavy pot, heat oil on medium-high. Cook the chicken, in batches if necessary, until brown on all sides. Set aside.
   
2. In the same pot, stir in garlic cloves and rice and cook for 5 to 8 minutes, until rice turns into a light golden brown. Add the diced onion and cook for 2 to 3 minutes, stirring constantly.
   
3. Stir the sazón packet and cook, stirring, for 30 seconds. Add the tomato sauce, chicken broth, and gandules and bring to a boil.
   
4. Add the chicken into the pot. Stir, cover, and reduce heat to low, and simmer for 20 - 25 minutes or until rice is tender. Stir in the chopped cilantro during the last minute of cooking, if using.
   
5. To serve, fluff rice and garnish with pimiento strips.

Dry-Rubbed Skirt Steak

I was watching iconoclasts on the Sundance Channel the other night and they had Chef Mario Batali interview of Michael Stipe of REM. I was pleasantly surprised with the show and the interview. But the show got me thinking that I had never tried any of chef Batali's recipes. So I went online and looked for a non-pasta recipe from him and found this dry-rubbed skirt steak. What's so great about it, you ask? The man uses ground dry porcini mushrooms in the rub. The best part is that you can either grill outdoors, or make it in your broiler. Serve it atop an baby green salad. Manga!

INGREDIENTS (serves 4)

• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 5 garlic cloves, finely chopped
• 1 tablespoon hot red pepper flakes
• 1 tablespoon finely ground black pepper
• 1/4 cup dry porcini mushrooms, ground to a fine powder in a spice grinder
• 1/4 cup extra-virgin olive oil
• 2 pounds skirt steak, trimmed of fibrous fat
• Best-quality extra-virgin olive oil, for drizzling
• Best-quality balsamic vinegar, for drizzling

DIRECTIONS

1. In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste. Rub the past all over the steak, coating it evenly, and refrigerate, wrapped in plastic for 12 hours or overnight.
2. Pre-heat the grill or broiler and remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for four minutes on one side then turn carefully with tongs and cook three minutes on the other side.
3. Allow the steak to rest for three to five minutes, then slice against the grain. Drizzle with the olive oil and the balsamic vinegar and serve immediately.

Recipe courtesy of Mario Batali copyright © 2003.

Chicken Tikka Masala

The best thing about living in Boston (besides the Red Sox, pubs in every corner and not having to own a car <-pronounced: CAH-r), was the incredible and extremely diverse food available there. Fortunately, one of my roommates was of Indian heritage and so my education in all-things curry began. My all-time favorite Indian cosine is chicken korma, samosas, their infamous naan bread, and of course, chicken tikka masala. Tikka masala is slightly spicier than chicken korma, but very delicious. If you want to pair wine with any Indian dish, a tangy Pinot Grigio or even a spicy Riesling would go do the trick. And remember, don't forget the naan bread. Enjoy!

INGREDIENTS (serves 6)

MARINADE

• 4 whole boneless chicken breasts, skin removed and cut into strips or cubes
• 1/2 cup plain yogurt
• 2-inch piece of fresh gingerroot, peeled and minced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 to 2 teaspoons curry powder
• 4 tablespoons lemon juice

SAUCE

• 1 tablespoons oil or ghee
• 1-inch piece ginger-root, peeled and minced
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 can (8 oz) tomato sauce (you can use canned diced tomatoes if you want a more chunky sauce)
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• Salt to taste
• About 1 cup heay cream
• Chopped fresh cilantro

DIRECTIONS

To make marinade: Combine all marinade ingredients in a large bowl. Add chicken and toss to coat. Marinate for 1 to 2 hours.

Preheat a gas grill (you can use your broiler if you don't want to grill). Thread the chicken on skewers, and grill, turning, until chicken is cooked, about 5 minutes per side. Discard the marinade. Remove chicken skewers from heat, then remove chicken from skewers and set aside.

To make sauce: Heat one tablespoons oil in a skillet. Add the ginger and garlic, and sauté until golden but not browned. Add the onions, and sauté until soft and golden brown. Stir in the cumin, coriander, curry powder and salt, and cook for another 5 minutes. Stir in tomato sauce and cream.

Simmer on low heat until sauce thickens, about 10 minutes. Add grilled chicken, and simmer for 10 minutes more. Transfer to a serving platter, and garnish with fresh cilantro. Serve the chicken tikka masala over basmati rice. YUMMERS!