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I’m sure most of you are already familiar with Paella…one of the quintessential foods of Spain. You’re probably aware that paella is made with rice, saffron, a few vegetables and seafood or meat, or a combination of the two.

 

The latter is what I want to share with you today…the Mixed Paella, or Paella Mixta. If you’re like me, whenever you have a meal you like to have a little bit of everything…a taste of each. Paella is perfect for that…you get delicious bites of savory rice combined with prawns, mussels, clams, squid, chicken and pork, a pepper here and there and of course, gaaaaah-lic.

Paella can be made on the stove top, or on a special serpentine heating device specifically designed for paella, on an open flame (this is the best way guys…on the beach, rocks aligned just so to support the “paellera” (paella pan), with a view of the Gods), or, as I’ve done here, on the grill! Now that summer is upon us, I’m sure you’re all looking for new and exciting things to prepare on your grills…I know I am…Alvaro bought a new, behemoth grill…seriously, it’s like at least 3 times the size of our old one. Which wasn’t small. lmao Needless to say, we’ve been grilling more frequently since this purchase, and I’ve grown tired of steaks and burgers. Paella to the rescue! I’d love to hear your grill suggestions, guys….I really need new ideas. What’s your favorite thing to make on the grill?

Here’s what you’ll need (approximately):

1 paellera (or other wide, flat grillproof dish–mine is 34cm)

Ingredients:

good olive oil
4-5 cloves garlic, minced
1 onion, minced
1 pepper, minced
a few thyme sprigs
1 bay leaf
1 small spoonful of Spanish paprika (sweet or smokey, your choice)
6-8 chicken wing drumettes
1/2 pound lean pork, in bite sized pieces
a generous pour of white wine (dry, table wine)
2 packets saffron threads (about 15 threads or so?)
2 cups arborio or other short grained, rounded rice
4 cups chicken broth
sea salt to taste
1 small to medium sized squid, cleaned and cut into rings–don’t you dare throw away those tentacles. I might have to come after you
1 pound clams, soaked in saltwater overnight to remove grit
5-6 mussels, soaked to remove grit, beards removed
1 pound prawns, thoroughly washed
1/3 cup frozen peas

Ya got all that? Whew! lol

Preparation:

First, you’ll need to season your paella pan. I like to buy the regular old metal kind. This means that they need to be seasoned first, much like a cast iron pan or wok. To season it, just lightly oil it, and rub it with a paper towel until mostly absorbed. There should be a thin layer of oil remaining on the surface, but just barely. You’ll need to repeat this after washing, so that your paella pan doesn’t rust.

Ok. Are we seasoned? Good. Let’s get cooking!

Drizzle your paellera with some extra virgin olive oil.
Toss the garlic in first, to lightly brown.

Once the garlic is nice and golden, add in the onion, pepper, thyme and bay.

Give it all a good stir, and keep at it until the vegetables are tender.
Add in the paprika and stir again.
Now push the vegetables to one side, and add in the chicken and pork.
You might want to lightly oil the paellera on that side again first.
Season with salt and pepper and brown.
When the meat is nice and browned, add in the wine. I can’t tell you exactly how much…just enough to coat the bottom…probably a good cup to 2 cups?

Add in the saffron and stir around.
Reduce this a bit.
Now add the rice and give it a good stir. Really good, because pretty soon I am going to take the spoon away from you. No, I’m not kidding. lmfao
Add the broth.

Arrange your chicken wings now, because you need to retire your spoon until the cooking has finished. I’m serious, now. Resist all urges to stir your paella. It’s imperative for the delicious crust or “costra.”
NO MORE STIRRING!

I MEAN IT! lmao

After about, oh, 10 minutes your paella should be bubbly and goooood looking, like this:

Now it’s time to arrange the seafood on top.

Just put it on there how you want to…I had some leftover prawns, so I threw them on the grill along side the paella for some impromptu pepper shrimp.

When your paella is just about done, throw on a generous handfull of frozen peas.

 

Let it cook until done (you’re allowed to poke a fork in there and check lol)
Once your paella is done, you’ll need to check to be sure there aren’t any unopened clams or mussels. Unopened clams/mussels = very, very bad. Throw them out.

Bad mussel:

Good mussel:

Now it’s time to serve!  Just pile a bunch on your plate and serve with a wedge of lemon and a nice hunk of bread.

BTW…that black stuff at the right? The “costra.” Ideally it should be brown, not black, but I overcooked. Ooops!

Ps…after you’ve washed your paella pan, you’ll need to season it again to prevent rusting.

Ok, so that was my sad attempt at an English accent. LOL Did you hear it? Was it close? The other day my friends were giggling at my accent from the video I posted…they said I have a combination of Minnesotan and Spanish accents (Spanisoooodan, hey? hehe)…I dunno. I don’t think I have one. LMAO

Anyway, about those taaaahts…one of the best fillings for pretty much *anything* is the spinach and feta combo. Spanakopita, quiche, tarts, omelettes, bread…I love the way the tangy feta contrasts with the delicate flavor of the spinach. And? It’s practically health food, what with all the calcium, folic acid and other nutrients these little babies provide. The filling is so quick and easy to throw together, too. Now, put this healthy and delicious stuff into some puff pastry…What’s not to love?

I’d also like to submit these little delights to this month’s Monthly Mingle Event (this month’s theme is appetizers) at Mansi Desai’s site, Fun and Food.  This fun event was started by Meeta at What’s for lunch, Honey?.  Go and check out the event and these great blogs!

 

Just look at that flaky goodness!  Let’s get started making them.

Ingredients:

2 tablespoons butter
2 cloves garlic, minced
1 onion, minced
1 pound (400 grams) frozen spinach, squeezed dry
1 bunch spring onions, chopped
2 tablespoons dill
juice from 1 lemon
1/2 pound (200 grams) feta cheese, crumbled
1 egg
salt and pepper to taste
1 sheet puff pastry, cut into 9 equally sized squares

Preparation:

Preheat oven to 350ºF/175ºC.
Lightly oil muffin tins or ramekins with olive oil.
Heat butter over medium heat and saute garlic until golden.
Add onion and saute until soft.
Add spring onion and spinach and stir well.

Remove from heat and add dill, lemon juice and cheese, and then season with salt and pepper to taste.
Stir in egg, beaten.  Look at this filling!

Line muffin tins with a square of pastry, and put a bit of filling on each.
Pinch the corners together, leaving a little breathing space (you can see this here).
Bake about 20-30 minutes or until golden.

Tartaletas de Espinacas

Ingredientes:

2 cucharadas mantequilla
2 dientes de ajo, majados
1 cebolla, picada
400 gramos espinacas congeladas, completamente escurridas del agua
1 manojo cebolletas, picadas
2 cucharadas eneldo
zumo de 1 limón
200 gramos queso feta, desmenuzado
1 huevo
sal y pimienta al gusto
1 lámina de hojaldre, cortada en 9 cuadrados

Elaboración:

Precalentar el horno a 175ºC.
Engrasar unas flaneras individuales con un poco de aceite de oliva
Calentar la sartén y dorar el ajo en la mantequilla.
Añadir la cebolla y sofreir hasta que esté tierna.
Añadir la cebolleta y las espinacas y remover bien.
Retirar del fuego y añadir el eneldo, el zumo, el queso y salpimentar.
Añadir el huevo batido y mezclar bien.
Forar cada flanera con una pieza de hojaldre.
Poner un poco del relleno en cada una y cerrar las puntas.
Hornear durante 20-30 minutos o hasta que estén doradas.

hehehe I just couldn’t resist that title.  The other day I was over at Tony’s site, Olive Juice.  He had posted this incredible mushroom tart recipe.  My Gawd I could hardly stand it.  Sauteed mushrooms with wine, goat cheese and mascarpone all nestled in a puff pastry shell.  Can YOU stand it?  That’s like heaven right there. 

Who knew that Heaven came in bite sized tarts?  Well, I guess Tony did, since he came up with the concept.  Immediately, I was jotting down the ingredients for the next week’s shopping trip.  Luckily, my food store had the mascarpone this week (score!), so I didn’t even need to make a special trip anywhere else.  Lucky Lucky!    So, I took Tony’s idea and ran with it.  Ran and ran…the concept is similar, but I kind of reinvented it a little, and took some short cuts (Tony, if you’re reading, please avert your eyes lmao), such as purchasing the pastry.  I changed the technique a bit and the presentation is more rustic than his.  I must say, though, that they turned out pretty daaaaayumed good. So, thank you, Tony for the inspiration.  This is going to be one of those recipes that makes it on the party food list.

Ingredients:

2 tablespoons butter
2 cloves garlic, minced
1 spring onion, finely chopped
10 large button mushrooms, sliced
1/4 cup white wine
1/2 pound (200 grams) purchased puff pastry
1/4 cup goat cheese (chevre)
1/4 cup mascarpone
salt and pepper to taste

Preparation:

First, saute the garlic in the butter until golden.
Add the white parts of the spring onion and continue to saute until soft.
Add mushroom slices and season with salt and pepper.
Cover and cook over medium heat until cooked through and beginning to brown.
Add wine and reduce just a bit.
Remove from heat and toss in the green part of the spring onion, and give it a good stir.

Preheat oven to 400ºF/190ºC.
Lightly oil 9 ramekins.
Cut the puff pastry into 9 equally sized squares.
Place a square of pastry into each ramekin, and poke the bottom with a fork.
Add a bit of mushroom saute to each cup.

Mix the chevre and mascarpone in a bowl with some salt and pepper.
Top each mushroom cup with a little cheese mixture.

Pinch the four corners together and sort of twist the tart closed, like this:

Place the ramekins on a baking sheet and bake for about 20-30 minutes, or until golden.
Serve hot or at room temp.

Tartaletas de Champiñones:

Ingredientes:

2 cucharadas mantequilla
2 dientes de ajo, majados
1 cebolleta, picada
10 champiñones grandes, en láminas
1/4 vaso de vino blanco
200 gramos hojaldre
1/4 vaso queso de cabra
1/4 vaso queso mascarpone
salt and pepper to taste

Elaboración:

Primero, dorar el ajo en la mantequilla.
Añadir la parte blanca de la cebolleta y sofreir un poco.
Añadir los champiñones y salpimentar.
Tapar y cocinar a fuego medio hasta que estén tiernos los champiñones y están empezando a dorar.
Añadir un chorrito de vino y remover, dejándolo reducir un poquito.
Retirar del fuego, y añadir la parte verde de la cebolleta, y remover bien.
Calentar el horno a 190ºC.
Engrasar 9 flaneras con aceite de oliva.
Cortar el hojaldre en 9 cuadrados.
Poner una pieza de hojaldre en cada flanera y añadir un poco de champiñones.
En un bol pequeño, mezclar el queso de cabra y el mascarpone y salpimentar.
Poner un poquito de queso a cada tartaleta.
Cerrar cada tartaleta uniendo las esquinas y presionando un poco.
Hornear durante 20-30 minutos o hasta que estén doradas.
Servir caliente o a temperatura ambiente.

Orange and chocolate are one of those perfect combinations…like wine and cheese, or pears and cheese, lemon and chicken…Chocolate *obviously* is fantastic on it’s own, but man, when you add that extra little zing of orange, it just elevates it to new levels.  As the site’s one year anniversary approached, I wondered what would be the perfect recipe to celebrate with?  I toyed with a drink recipe, cakes, some really decadent main…nothing really jumped out at me.  After the site crash last week (which still is not fully resolved, btw…I still have to edit a gazillion posts wraught with Â’s and gobbledy gook. ), I was rather uninspired…I huddled around my bowls of soup and or plates of mashed potatoes like someone was going to take them away.  What can I say…soup and mashed potatoes are comforting to the heart as well as the tummy. lol  Finally I decided that I would do a chocolate mousse.  But, I thought, it’s got to be the best damned mousse ever.  I’ve got to add some orange in there, and some booze! :lol: The last mousse recipe I tried was excellent, though a bit too involved for everyday.  This recipe, folks is easy enough for a weekday (it only takes about 10 minutes to make), and you’ll have enough to last for at least a few days of delicious desserts—more if you freeze some into mousse pops.  And!? Since this particular recipe has booze in it?  It’s alllllll for you.  The kids will have to sit this one out. (You *can* omit the Cointreau for the kids of course, and just up the water a tad, but it’s more fun this way. ) This is grown up mousse.  Mom and Dad mousse.  Perfect mousse.  See?  Wanna bite?

I perused the internet to find a recipe that was simple and quick, yet used quality ingredients, and found the perfect starting point posted by Debra47 at Group Recipes.  I adapted her recipe to make the one I had in my mind.  If you like chocolate and you like oranges?  You are going to love this, guys. This is what I have left:

 

First of all, the ingredients:

Ingredients:

6 ounces (150 grams) Lindt Dark chocolate infused with orange essence and orange zest (or a high quality dark chocolate and a bit of orange essence and orange zest)
3 eggs, separated
2 tablespoons water
2 tablespoons Cointreau or Grand Marnier
1/4 teaspoon salt
1/3 cup demerara sugar
1/2 teaspoon ground cinnamon

Preparation:
 
Break up the chocolate bar and place in a microwave safe bowl.
Melt chocolate for about 20-30 seconds (watch this carefully, you don’t want to burn it).
Add egg yolks and beat to combine.

Add water and Cointreau and beat to combine.
Set aside.
Beat egg whites and salt on high speed until soft peaks form.

Add sugar and cinnamon and beat to combine.
Fold chocolate mixture into egg white mixture.

Refrigerate several hours or overnight.
Serve with freshly whipped cream and a sprinkle of cinnamon.

Mousse de Chocolate y Naranja en español:

Ingredientes:

150 gramos de chocolate Lindt de Naranja
3 huevos, separados
2 cucharadas agua
2 cucharadas Cointreau o Gran Marnier
pizca de sal
6 cucharadas azúcar demerara (azúcar moreno)
1 cucharadita de canela molida

Elaboración: 

En un bol apto para el microondas, derretir el chocolate–ten cuidado a no quemarlo!
Añadir las yemas y batir hasta que estén incorporadas.
Añadir el agua y el Cointreau y mezclar bien.
Batir las claras con la sal a punto de nieve.
Añadir el azúcar y la canela y batir hasta que la mezcla esté homogénea.
Añadir el chocolate, mezclando con cuidado.
Dejar en la nevera durante varias horas, o de un día para otro.
Servir con nata montada y un pizquito de canela.

 

There is this Lebanese restaurant that we go to called El Monte Lí­bano…my gosh they make the best kebbehs (they call them “kipes”) I have ever tasted!  I have made kibbeh at home for years, and it’s really pretty easy.  You can make them bite sized, as I’ve done here, or in more of a meat pie form.  I tend to like the individual ones better, though, because the leftovers freeze and reheat really well.  Usually when I make kibbeh, it’s part of a whole menu of appetizer type bites…including falafel, hummus, lebne mixto, kebabs, tabbouleh or shirazi, and whatnot else…Who doesn’t like to taste a bit of everything when they’re eating?  And these things are all bite sized, so you can taste all of the dishes without stuffing yourself to maximum capacity (you know, unless you *want* to lmfao).  I don’t claim to make kibbeh in it’s most authentic state…no….I don’t.  But I will tell you this.  It’s darned good.  So, whatcha waiting for?  Get your aprons on and prepare to get your hands dirty.

First, you’ll want to get all of your ingredients for the “shells” ready:

Ingredients:

1 1/2 pounds (3/4 kilo) ground beef or lamb
1 cup small bulgur, plus enough water to cover
1/2 of a large onion, finely minced
1 tablespoon cumin
1/2 teaspoon cinnamon
salt and pepper to taste

Preparation:

First, add just enough water to cover bulgur in a small bowl. Allow to rest while you add the rest of the ingredients to the meat.
Then add soaked bulgur to the bowl and mix all ingredients very well.

Use your hands and sort of knead the meat mixture until everything is very well combined (about 5 minutes).

Cover and reserve while you make the filling.

Ingredients:

1/2 pound (200 grams) ground beef or lamb
1/2 onion, minced
2-3 cloves garlic minced
a splash of olive oil
juice of 1 lemon
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon ground ginger
salt and pepper to taste
a small bunch of mint, minced
a small bunch of cilantro, minced
1 packet pine nuts (about 1/4 cup)

Preparation:

In a medium sized saute pan, saute onion and garlic in a splash of oil.
Add meat and brown.
Drain off excess grease.
Add seasonings and lemon juice and toss around for a few minutes.
Remove from heat and add herbs and pine nuts.
Cool until easily handled.

Now, preheat the oven to 425ºF/200ºC, (I bake rather than fry, but if you prefer, heat a substantial amount of oil in a deep fry pan instead) and line a baking sheet with parchment.
Take about 2 tablespoons of the “shell” mixture and form a small bowl in the palm of your hand, then fill with cooled filling. Like this:

With your free hand, grab another tablespoon or two of the shell mixture and, pressing on the side of the bowl, form a sort of cover for the kibbeh.  Pinch edges together to seal, and press with your hands to smooth the surface.

Place on baking sheet and repeat with remaining ingredients.

Bake in preheated oven for about 20 minutes, or until browned. (alternatively, deep fry until browned, about 10 minutes)

Before making sushi for the first time, I must admit I was intimidated by the whole idea.  Then, on a whim, and a mad craving for sushi, I gave it a whirl.  Hey!  It wasn’t hard!  In fact, it was easy!  There are a couple of things that are essential for properly rolling sushi…first, the rice must be prepared properly, I use a wooden paddle and a fan. Second, you’ll need a bamboo mat for rolling the sushi…both of these items can easily be found at an Asian supermarket or online.  I’ve posted the recipe before, so this post is basically just the step by step process.  Before you know it, you’ll have madd sushi rolling skilz too.

First, prepare the rice, season with vinegar mixture, and using a wooden paddle and a fan, toss the rice around so it’s completely coated and glossy.

Have your filling ingredients ready.

Place the sheet of nori on the mat, and spread with rice, leaving about an inch border at the top.

Place filling ingredients at bottom edge of nori.

Using the mat to aid you, begin rolling the maki, pressing firmly.  You’ll want a nice tight roll.

Once you’ve rolled the maki, cut each one into 6 equal parts (seam side down).

You’re done!