The seasonal garden flag is up, saluting our Flock O'Felines. Someday I'll have a real camera and you'll be able to see the Flock O'Hummingbirds.
Sunday, September 15, 2013
Fall Planting
Is mostly done. The broccoli and cabbage seeds are out and sprouted, a few lettuce transplants are in, and about a million lettuce seeds have germinated. The peppers are at peak, and the 'maters are just a couple of weeks away. Just in time for Frost no doubt.
The seasonal garden flag is up, saluting our Flock O'Felines. Someday I'll have a real camera and you'll be able to see the Flock O'Hummingbirds.
The seasonal garden flag is up, saluting our Flock O'Felines. Someday I'll have a real camera and you'll be able to see the Flock O'Hummingbirds.
Sunday, September 8, 2013
Paella
This is a really good, easy dinner that mostly has a huge fun factor. Don't be overwhelmed, it's very simple. We make it on the grill, though I've done it over a campfire, which is more traditional anyway. The ingredients are simply suggestions; use whatever is on hand. Choose rope raised mussels. Canned tomatoes and frozen peas work best. Be sure to get Spanish chorizo, not the mexican kind. Squids and stuff are supposed to be good, and would really be fun.
Paella pans are nice, but not necessary, a big skillet works fine. The goal is to develop a crust on the bottom. The crust has a name, which i can't recall; if its actually works, its the best part; if the crust doesn't develop the it'll taste great anyway. We use Mahatma yellow rice; if you are rich enough, go for real saffron; two or three threads will do the job and should run about $20.
Serve with salad, tons of tomatoes in basalmic, and baguettes with dipping oil (as Granny calls it, Grease and Weeds).
Serves About a Dozen
1 package of Mahatma Rice
1 yellow onion, diced
1 boneless skinless chicken breast, diced
1 dozen mussels
1 spanish chorizo, sliced
1LB shrimps
1LB fish, in chunks, whatever got caught recently, do stick to pelagic fish though
1 jar marinated artichokes
1 jar roasted red peppers
1 LB chopped asparagus
1 can diced tomatoes
Salt and back pepper
Red pepper flakes
1 head of crushed garlic
Cumin
Zest and juice of one or two lemons
1 box of chicken stock
Garnishes:
Kalamata olives, sliced
Peas
Minced fresh parsley, basil, and oregano
Chopped green onions
1). Fire up the grill and open up yer beer;
2). Grease up the pan with some olive oil;
3). Sauté the onions till soft; remove to big bowl;
4) Toss in the sliced chorizo; drink beer while it browns then remove into the onion bowl;
5). Open another beer and sauté the chicken; remove to the onion bowl; repeat with fish;
6). Pour about six TBS of olive oil in the pan and let it get hot; it does take a bit of oil, trust me on this;
7). Dump in the bag of rice, the garlic, cumin, and the red pepper flakes; sauté till the garlic is translucent, not browned though;
8). Pour in about half the stock, and a bit of sherry if there's any on hand; add the lemon juice and zest; stir and bring to a boil;
9). Sit down with a beer for about 15 - 20 minutes, till the rice softens;
10). Have yer sous chef jump up and put the jars of veggies in the pan; it's a judgement call as to whether to add the liquids from the jars. This is why you have the sous chef be the responsible party.
11). Tell the sous chef to stir lightly, without scraping the bottom of the pan; the goal is to make a crust. This is challenging (not stirring) and generally leads to everyone jumping up and arguing. It's fun though, drink yer beer and offer lots of advice.
12). Trust me, you can have another beer, it'll come out fine regardless; this is a group participation meal.
13). By now the sous chef is vexed and needs a beer, and the pan should be hot again;
14). Have one of the hangers on toss on the stuff in the onion bowl, and the asparagus; don't let them stir though;
15). In a minute, have them put the mussels and shrimps on; encourage artful placement;
16). Go over there and sprinkle with the peas, lots;
17) Cover with foil, turn off the grill and close the lid;
18). Get the sous chef a beer and holler at someone to open the wine and bring out the leaves and bread;
19). In about 10 - 15 minutes remove from the grill; the mussels should be open and the shrimps pink; garnish with the olives, green onions, and herbs;
20). Get out of the way!
Paella pans are nice, but not necessary, a big skillet works fine. The goal is to develop a crust on the bottom. The crust has a name, which i can't recall; if its actually works, its the best part; if the crust doesn't develop the it'll taste great anyway. We use Mahatma yellow rice; if you are rich enough, go for real saffron; two or three threads will do the job and should run about $20.
Serve with salad, tons of tomatoes in basalmic, and baguettes with dipping oil (as Granny calls it, Grease and Weeds).
Serves About a Dozen
1 package of Mahatma Rice
1 yellow onion, diced
1 boneless skinless chicken breast, diced
1 dozen mussels
1 spanish chorizo, sliced
1LB shrimps
1LB fish, in chunks, whatever got caught recently, do stick to pelagic fish though
1 jar marinated artichokes
1 jar roasted red peppers
1 LB chopped asparagus
1 can diced tomatoes
Salt and back pepper
Red pepper flakes
1 head of crushed garlic
Cumin
Zest and juice of one or two lemons
1 box of chicken stock
Garnishes:
Kalamata olives, sliced
Peas
Minced fresh parsley, basil, and oregano
Chopped green onions
1). Fire up the grill and open up yer beer;
2). Grease up the pan with some olive oil;
3). Sauté the onions till soft; remove to big bowl;
4) Toss in the sliced chorizo; drink beer while it browns then remove into the onion bowl;
5). Open another beer and sauté the chicken; remove to the onion bowl; repeat with fish;
6). Pour about six TBS of olive oil in the pan and let it get hot; it does take a bit of oil, trust me on this;
7). Dump in the bag of rice, the garlic, cumin, and the red pepper flakes; sauté till the garlic is translucent, not browned though;
8). Pour in about half the stock, and a bit of sherry if there's any on hand; add the lemon juice and zest; stir and bring to a boil;
9). Sit down with a beer for about 15 - 20 minutes, till the rice softens;
10). Have yer sous chef jump up and put the jars of veggies in the pan; it's a judgement call as to whether to add the liquids from the jars. This is why you have the sous chef be the responsible party.
11). Tell the sous chef to stir lightly, without scraping the bottom of the pan; the goal is to make a crust. This is challenging (not stirring) and generally leads to everyone jumping up and arguing. It's fun though, drink yer beer and offer lots of advice.
12). Trust me, you can have another beer, it'll come out fine regardless; this is a group participation meal.
13). By now the sous chef is vexed and needs a beer, and the pan should be hot again;
14). Have one of the hangers on toss on the stuff in the onion bowl, and the asparagus; don't let them stir though;
15). In a minute, have them put the mussels and shrimps on; encourage artful placement;
16). Go over there and sprinkle with the peas, lots;
17) Cover with foil, turn off the grill and close the lid;
18). Get the sous chef a beer and holler at someone to open the wine and bring out the leaves and bread;
19). In about 10 - 15 minutes remove from the grill; the mussels should be open and the shrimps pink; garnish with the olives, green onions, and herbs;
20). Get out of the way!
Monday, September 2, 2013
And Now!
For something totally new and different, it's raining! And thunderin'! And we just went Yerf - Doggin'!
Daddio traded a couple boxes of .380 for the Yerf Dog and two old school desks; the Yerf Dog is uniquely suited to accesorizing with hand controls, Christmas lights, and the Exta Special Feature - when the cooler is properly strapped down one can eject annoying passengers at will:
Daddio traded a couple boxes of .380 for the Yerf Dog and two old school desks; the Yerf Dog is uniquely suited to accesorizing with hand controls, Christmas lights, and the Exta Special Feature - when the cooler is properly strapped down one can eject annoying passengers at will:
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