With moving came many social gatherings to say farewell which also included lots of drinking. I'm not huge on large quantities of booze and really love the mellow buzz this sangria gave for a hot summer day of socializing outside by the pool. It's fantastic for sipping.
You could also do this same sangria recipe with red wine (pinot noir or beaujolais...I love Beaujolais Nouveau for red sangria which is cheap and available only in the early winter months)
Summer Sangria
White Sangria
1 LARGE (cheap is fine) bottle Sauvignon Blanc or Pinot Grigio (I used Sutter Home)
2 cups of mixed berries frozen or fresh (your choice)
½ cup peaches (skinned frozen or fresh)
½ cup white grape peach juice
½ cup seltzer or club soda
(Target also has some really great flavored seltzer. Feel free to use this)
¼ cup chopped Mint
1/3 cup fine granulated sugar
in the bottom of a pitcher, muddle the berries and peaches with a wooden spoon along with the sugar and mint. (basically smash them together to make a chunky mixture) add the juice and whole bottle of wine and top with the seltzer. Stir well and add more juice if not sweet enough. Pour over ice and enjoy!
Wednesday, July 29, 2009
Mussels, Chorizo and Prawns, Oh my!
Mussels (or clams), Chorizo & prawns (one pot party)
1 ½ lbs mussels (or littleneck clams)
½ lb of chorizo cut into small pieces(or however much of a link of chorizo you would like. You could also use any hot sausage for this. Whole foods makes incredible spicy sausages)
8-10 prawns or you could use shrimp (cleaned and deveined. Have the guy at the fish counter do it for you)
1 jalapeno pepper
1 large can of good quality whole tomatoes (you'll need about 5-7 canned tomatoes)
½ red onion
2 cloves garlic
2 tbsp good chili powder
1 Cup of Vegetable or Seafood broth (your pick)
½ cup dry white wine
½ tablespoon salt
½ cup chopped scallions
½ cup chopped cilantro
1 lime cut into wedges
1 loaf of crusty bread
1 wedge of Manchego cheese
In a large Pot:
Drizzle a bit of canola or veg oil into the bottom of the pot over medium high heat. Add Garlic, Onion and Jalapeno pepper to the oil and cook until tender. Add chorizo to the mix and cook until caramelized a little. Once chorizo is browned, lower the heat to medium low and add the chili powder and cook for about 1 minute to bring out its flavors. It’s ok if the powder sticks to the pan. You will deglaze the pan with the tomatoes and wine next. Take the tomatoes out of the can and just pull them apart with your fingers over the pot. Whatever juice is inside will add to the flavor of the sauce so don't rinse them or cut them. You should end up with large chunks of the tomato in your sauce (nothing fancy. The more rustic the better). Pour your wine into a measuring cup and then add to the pan and scrape the bottom of the pan with a wooden spoon to deglaze (this adds amazing flavor to the dish). Add the 1 cup of Vegetable or Seafood broth and Bump your heat back up to high to bring the broth to a boil. Taste the broth and add salt to your liking. If you want a thicker sauce, add less broth. Once the broth is boiling, Lower the heat a little to a simmer and let reduce for about 10 minutes (uncovered)
While the broth is simmering wash the mussels (or clams).
For mussels: Make sure the ‘beard’ is removed. Here is a great link with directions for this: http://allrecipes.com/HowTo/Cleaning-Mussels/Detail.aspx
And for clams: http://allrecipes.com/HowTo/Cleaning-Clams/Detail.aspx
IMPORTANT NOTE: This step is VITAL to a delicious tasting dish. Throwing mussels or clams into the dish that aren’t properly and carefully cleaned will result in a broth that tastes like ocean water (SAND included). I’m speaking from experience. Take the time to do it right.
So after clams are cleaned bump your broth back up to a boil and carefully (and quickly) add the mussels/clams and the prawns to the broth and give a stir so they have the broth on them. Cover tightly and cook for 5-7 minutes. If you over cook this dish the seafood will be rubbery and impossible to chew. You want to cook it until the mussels & clams have opened completely and the prawns are opaque.
Once the dish is cooked, add the cilantro and scallions and stir again. Slice your crusty bread and place on a platter with the manchego cheese and lime wedges for each to add to the dish. (I just break off pieces of the cheese with a knife on the same platter with the bread. Place the covered seafood pot in the center of your dining table and a large bowl for shells. This is a very rustic meal and fun to eat. Have each person ladle the dish (make sure they get broth to dip their bread into!) into a bowl . Everyone can discard their shells into the large bowl in the center of the table. The cheese and bread is phenomenal with the broth. I prefer to the share this meal right out the pot with loved ones (no double dipping of course ;) But it’s always good to make sure everyone is ok with this beforehand.
ENJOY!!!
p.s. serve this with my Sangria! (recipe next)
1 ½ lbs mussels (or littleneck clams)
½ lb of chorizo cut into small pieces(or however much of a link of chorizo you would like. You could also use any hot sausage for this. Whole foods makes incredible spicy sausages)
8-10 prawns or you could use shrimp (cleaned and deveined. Have the guy at the fish counter do it for you)
1 jalapeno pepper
1 large can of good quality whole tomatoes (you'll need about 5-7 canned tomatoes)
½ red onion
2 cloves garlic
2 tbsp good chili powder
1 Cup of Vegetable or Seafood broth (your pick)
½ cup dry white wine
½ tablespoon salt
½ cup chopped scallions
½ cup chopped cilantro
1 lime cut into wedges
1 loaf of crusty bread
1 wedge of Manchego cheese
In a large Pot:
Drizzle a bit of canola or veg oil into the bottom of the pot over medium high heat. Add Garlic, Onion and Jalapeno pepper to the oil and cook until tender. Add chorizo to the mix and cook until caramelized a little. Once chorizo is browned, lower the heat to medium low and add the chili powder and cook for about 1 minute to bring out its flavors. It’s ok if the powder sticks to the pan. You will deglaze the pan with the tomatoes and wine next. Take the tomatoes out of the can and just pull them apart with your fingers over the pot. Whatever juice is inside will add to the flavor of the sauce so don't rinse them or cut them. You should end up with large chunks of the tomato in your sauce (nothing fancy. The more rustic the better). Pour your wine into a measuring cup and then add to the pan and scrape the bottom of the pan with a wooden spoon to deglaze (this adds amazing flavor to the dish). Add the 1 cup of Vegetable or Seafood broth and Bump your heat back up to high to bring the broth to a boil. Taste the broth and add salt to your liking. If you want a thicker sauce, add less broth. Once the broth is boiling, Lower the heat a little to a simmer and let reduce for about 10 minutes (uncovered)
While the broth is simmering wash the mussels (or clams).
For mussels: Make sure the ‘beard’ is removed. Here is a great link with directions for this: http://allrecipes.com/HowTo/Cleaning-Mussels/Detail.aspx
And for clams: http://allrecipes.com/HowTo/Cleaning-Clams/Detail.aspx
IMPORTANT NOTE: This step is VITAL to a delicious tasting dish. Throwing mussels or clams into the dish that aren’t properly and carefully cleaned will result in a broth that tastes like ocean water (SAND included). I’m speaking from experience. Take the time to do it right.
So after clams are cleaned bump your broth back up to a boil and carefully (and quickly) add the mussels/clams and the prawns to the broth and give a stir so they have the broth on them. Cover tightly and cook for 5-7 minutes. If you over cook this dish the seafood will be rubbery and impossible to chew. You want to cook it until the mussels & clams have opened completely and the prawns are opaque.
Once the dish is cooked, add the cilantro and scallions and stir again. Slice your crusty bread and place on a platter with the manchego cheese and lime wedges for each to add to the dish. (I just break off pieces of the cheese with a knife on the same platter with the bread. Place the covered seafood pot in the center of your dining table and a large bowl for shells. This is a very rustic meal and fun to eat. Have each person ladle the dish (make sure they get broth to dip their bread into!) into a bowl . Everyone can discard their shells into the large bowl in the center of the table. The cheese and bread is phenomenal with the broth. I prefer to the share this meal right out the pot with loved ones (no double dipping of course ;) But it’s always good to make sure everyone is ok with this beforehand.
ENJOY!!!
p.s. serve this with my Sangria! (recipe next)
Chicken. Argentina.
Argentina Chicken
6 boneless thighs
1 red pepper
½ red onion
1 clove garlic
1 cup whole wheat couscous
Chimichurri:
1 small bunch oregano
1 small bunch flat parsley
1 garlic clove
1 serrano pepper (or ½ if you want a milder dish..or none if you want no heat)
1 pablano pepper
¼ cup red wine vinegar
½ cup olive oil
½ cup vegetable or any other light tasting oil
1 lime
salt and pepper to taste
in food processor:
Put in herbs, garlic, chili peppers and salt and pepper and pulse until chopped. Add vinegar and juice of ½ the lime and pulse again. Finally slowly add the oil bit by bit until the chimichurri comes together. Taste to make sure it’s seasoned well. It should have a tang to it from the vinegar and lime. If it’s not tangy enough for your taste, add more!
In a slow cooker:
Put chicken & chopped onion and red pepper.in the slow cooker and season with salt and pepper. Pour about ¼ cup of the chimichurri over the chicken & vegetables and cook on low heat for about 4 hours until chicken falls apart very easily.
Before serving, boil 2 cups of water in a saucepan seasoned with ½ tablespoon of salt and pepper and a tablespoon of butter. Once the water comes to a rapid boil, add the couscous and quickly stir, cover and remove from heat. Let sit for 5 minutes then add 1/3 cup of chimichurri to the couscous and fluff with a fork.
Serve the chicken and vegetables on a platter over the couscous. (make sure you pour some of the juice from the slow cooker over the dish too!)
6 boneless thighs
1 red pepper
½ red onion
1 clove garlic
1 cup whole wheat couscous
Chimichurri:
1 small bunch oregano
1 small bunch flat parsley
1 garlic clove
1 serrano pepper (or ½ if you want a milder dish..or none if you want no heat)
1 pablano pepper
¼ cup red wine vinegar
½ cup olive oil
½ cup vegetable or any other light tasting oil
1 lime
salt and pepper to taste
in food processor:
Put in herbs, garlic, chili peppers and salt and pepper and pulse until chopped. Add vinegar and juice of ½ the lime and pulse again. Finally slowly add the oil bit by bit until the chimichurri comes together. Taste to make sure it’s seasoned well. It should have a tang to it from the vinegar and lime. If it’s not tangy enough for your taste, add more!
In a slow cooker:
Put chicken & chopped onion and red pepper.in the slow cooker and season with salt and pepper. Pour about ¼ cup of the chimichurri over the chicken & vegetables and cook on low heat for about 4 hours until chicken falls apart very easily.
Before serving, boil 2 cups of water in a saucepan seasoned with ½ tablespoon of salt and pepper and a tablespoon of butter. Once the water comes to a rapid boil, add the couscous and quickly stir, cover and remove from heat. Let sit for 5 minutes then add 1/3 cup of chimichurri to the couscous and fluff with a fork.
Serve the chicken and vegetables on a platter over the couscous. (make sure you pour some of the juice from the slow cooker over the dish too!)
hiatus OVER
COLORADO
OK. MUCH has happened since I last posted. I apologize for dropping from the face of the planet but moving is a pretty huge distraction from blogging about food (especially when ones kitchen is packed away in a box). I now live in Denver and I was pretty scared about the food choices I would have here but it turns out that CO has some pretty incredible produce (NOT jersey tomatoes, but they will do) and the fish comes form the west coast. And fresh fish from the west coast is DIVINE. So full speed ahead. I'm going to post a few recipes that I've made and loved during my hiatus to catch up on lost time. I apologize for no photos but use your imagination and let your mouth water.
Thanks for your patience and I'll make sure to not to disappear again.
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