Friday, July 2, 2010
This week I chose to do a Spanish Theme and Chef Doug was gracious enough to throw on a feast for the entire Joy FM Staff. Just reading these recipes will make your mouth sizzle and even drip with saliva...yep, that good. Enjoy!
Oh and here's a video for you to sort of follow along, not entirely but for the most part, you'll get the idea of what should be happening while you put your hand on these recipes:
And also, before I forget, if you need some more recipes to add to your index box, you can find Chef Doug's stash at http://www.funwithfoodcatering.com
Appetizer: DATES WRAPPED IN BACON WITH MARCONA ALMONDS
4 to 6 servings
• 1/2 pound large Medjool dates, carefully pitted
• 1/2 cup Marcona almonds (substitution: blanched almonds)
• 1/2 pound Valdeon cheese (substitution: Maytag or Stilton)
• 1/2 pound sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths)
• 6 cups canola oil
• Special equipment: 6- inch bamboo skewers
Heat canola oil in a large, heavy-bottomed pot to 475 degrees F.
Split each date in half and stuff with 1 almond and 1/2 teaspoon of Valdeon cheese, and close carefully. Lay a strip of bacon on a cutting board, place a stuffed date at the bottom of the bacon, and wrap with the bacon, making sure to pull the bacon tightly towards you while rolling. Add 3 dates onto each skewer. Carefully submerge the skewers one by one in the oil and fry until golden, about 1 minute. Remove to a plate lined with paper towels and allow to cool for a few minutes before serving
Entree: PAELLA WITH SEAFOOD, CHICKEN, AND CHORIZO
2 to 4 servings
• 2 chicken thighs
• 2 chicken legs
• 1 teaspoon dried oregano
• 2 tablespoons sweet paprika
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 Spanish chorizo sausage
• 4 garlic cloves, crushed
• 1 Spanish onion, diced
• 1 (16-ounce) can whole tomatoes, drained and hand-crushed
• 1 cup Spanish rice, short to medium grain
• 1 teaspoon saffron threads
• 3 cups water, warm
• 4 jumbo shrimp, peeled with heads and tails on
• 2 lobster tails, split
• 6 littleneck clams, scrubbed
• 1/2 cup sweet peas, frozen and thawed
• Fresh flat-leaf parsley leaves, for garnish
• Lemon wedges, for serving
Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.
Desert: ORANGE FLAN
• Yield: 6 servings
• 1 cup sugar
• 2 tablespoons water
• Drop of lemon juice
• 1 (14oz.) can sweetened condensed milk
• 1 teaspoon orange zest
• ½ cup freshly squeezed orange juice
• ¼ cup half and half cream
• 5 large eggs
• 2 drops pure orange oil (optional)
• ¼ cup orange liqueur
In a heavy saucepan over low to medium heat, combine the sugar, water and lemon juice.
Cook stirring constantly , until sugar dissolves and mixture just begins to simmer. After sugar dissolves and syrup is simmering, cook for approx. 8-10 minutes, without stirring. When sugar reaches a uniform golden brown color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly.
Preheat oven to 325 degrees
In a blender, combine condensed milk, orange zest, orange juice, half and half, eggs, orange oil, and orange liqueur; process until smooth. Pour into individual ramekins or custard dishes. Place ramekins or custard cups into a baking pan. Fill the pan with water, half way up the sides of the ramekins. Bake 30 to 35 (depending on the size of the ramekin) minutes or until set around the edges but still loose in the center. Remove from the oven. Remove the cups from the water bath and refrigerate at least 2 hours.
To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around the edge of each ramekin to loosen it from the inside of the bowl. Invert the custard onto the plate and carefully lift off ramekin, allowing caramel syrup to run over the custard.