Southern European Olympian: Paella with Sausage and Shrimp

The pressure is on our competitor from Southern Europe after the solid opening performance by the Asian team. With Spain's soccer team winning the 2008 Euro Cup, 2010 World Cup, and 2012 Euro Cup they look dead on favorites to win the Olympic soccer competition ... oh and ouch. Let's see if Paella with Sausage and Shrimp can give the south of Europe something to cheer for.

Ingredients (serves 2):

2 chicken andouille sausages

6 peeled shrimp

1/2 cup arborio rice

1 red pepper

3 scallions

1.5 cups vegetable stock

slice of butter

pinch of saffron

sea salt & black pepper

1. Heat a pan over a medium heat. Add the arborio rice and butter, mixing for 1 to 2 minutes.

2. Add 1/2 cup of vegetable stock and the saffron to the pan. Crush the saffron slightly (this brings out the oil which gives paella its bright yellow color) and reduce the heat, stirring regularly. When needed add more stock until rice is cooked, around 15 to 20 minutes.

3. In another pan, add chopped scallion and chopped red pepper with a drop of olive oil over a medium heat. Sautee for 5 to 7 minutes peppers are tender. 

4. Remove the peppers and onions, setting them aside for the moment. Add a drop of vegetable stock to the pan, then add the sausage (you can half or slice the sausage here, I sliced it but it is purely your preference). Cook for 5 to 7 minutes then set aside vith the vegetables.

5. Add a drop of vegetable stock again to the pan, and add the shrimp. Based on the size of your shrimp the cooking times will vary, about 5 minutes or until both sides are pink.

    

    TIP: Place the shrimp in the pan clockwise from 12 o'clock, this will let you know which ones you put on first and subsequently where you need to begin turning them over assuring they all cook for the same amount of time.

6. When the shrimps are about done, add back the sausage and vegetables, mix the ingregients and cook for a minute before adding to the rice.

7. Mix thoroughly and season with salt and peper to taste before serving.

Is redemption on the cards? We shall see. Only one more competitor left, the hometown hero, my more healthy (see: less fried) version of the British classic Fish and Chips. Enjoy!



Asian Olympian: Soy Steak with Sriracha Noodles

In case you didn't know, the Olympics are here. Time to watch some of your favorite events like swimming, track and field, and ... archery? In honor of the 2012 Summer Games, I will be cooking three dishes from various internaitonal cuisines and will deliver the "bling" to our gold medal champion.

First up is our contender from Asia, Soy Steak with Sriracha Noodles. Everyone who's ever seen an Olympics knows that China is a perennial heavyweight in so many events, especially gymnastics, but there are some other interesting stories coming out of the Asian confederation at these games.

Ingredients (serves two):

1/2 lb. hanger steak

2 tbsp. low sodium soy sauce

2 cups coleslaw mix

1 tsp. cider vinegar

1 pkg. ramen noodles (no packet used)

1 tbsp Sriracha chili sauce

3 scallions

1. Marinate the steak overnight, if possible, in the soy sauce.

2. Boil some water and add the ramen noodles. Cook for 3 - 5 minutes as directed on package and drain water.

3. In a mixing bowl, add the ramen, Sriracha sauce, and chopped scallions with a drop of soy sauce. Toss for 30 seconds to a minute, making sure all the noodles are coated and place in the refrigerator for 20 to 30 minutes to cool.

4. Heat a pan to a medium heat and add the steak. To see how to cook a steak click here. Cook for 5 to 7 minutes, turning after 3 or 4 minutes until medium well.

5. Remove the steak and let rest for 2 minutes before slicing into strips.

6. In a mixing bowl, add the coleslaw mix and the vinegar and toss for a minute.

7. Add the slaw to a plate, top with some steak, and add a side of the cold noodles.

Our first Olympian has put up a strong performance. The next competitor is from Southern Europe, a Spanish paella. Will the Asian team come away with a gold? Only one way to find out. Enjoy!

Olympic Week

In honor of the Olympics beginning on Friday, I will be cooking some international dishes this week culminating in a healthier, more personalized version of the British pub staple 'Fish and Chips'. Check regularly for some delicious recipes and ideas!

Squash the Summer Heat

It has been hot in the Northeast this summer. This past week I hardly felt like eating. Between work and the weather, it is a toss up over which takes more out of me. So, I tried to keep it light and simple the past few days. One of my favorite summer side dishes is sauteed zucchini and squash. The recipe is simple and it takes minutes to cook. 

Ingredients (serves 2):

   

1 zucchini

1 yellow squash

1 handful parsley

1 clove garlic

1 tbsp. extra virgin olive oil

black pepper & sea salt

1. Roughly chop your zucchini and squash into cubes then add to a mixing bowl. 

  

2. Chop your parsley and toss with vegetables, salt, and pepper in the bowl.

 

3. Heat a pan over a medium heat with olive oil and an unpeeled garlic clove for 3 minutes until garlic browns.

    TIP: Cooking garlic in its skin will help bring out a strong garlicky flavor. As it cooks, the skin will naturally fall off the clove and you can discard it.

 

4. Add the contents of the mixing bowl to the pan, and let cook for a further 3 - 5 minutes until the zucchini and squash begin to brown and soften.

 

5. Serve and enjoy!

Bride vs. Groom Mac and Cheese Challenge

Two shall enter, one shall leave. Last week my fiancee and I went head to head in a challenge to determine who was the Mac and Cheese champ. We both had to use quinoa elbow macaroni and our dishes had to include cheese. Other than that, in the end only one would come out victorious. Let's announce our two contendddddeeeerrrrssss ...

In the left corner, with quinoa macaroni, gruyere and parmesan cheese mix, fresh spinach and whole wheat bread crumb topping we have My Fiancee's Spinach Baked Mac and Cheese. 

Ingredients (serves 4):

1/2 lb. quinoa elbow macaroni

1/2 cup grated gruyere cheese

1/3 cup grated parmesan cheese

3 cups spinach

1 tbsp. unsalted butter

2 cups milk

1/4 cup green onions

1 clove garlic

2 tbsp. flour

1/2 cup whole wheat bread crumbs

1. Boil the quinoa macaroni in boiling salted water.

2. In a pan over a medium-low heat, add butter, chopped garlic, diced green onions, salt and black pepper. Cook for 5 minutes until ingredients begin to brown.

3. Add the flour and milk into the mixture, whisking for 30 seconds. Let the pan come to a rolling boil.

4. When boiling, add the cheese and mix, cooking for 3 minutes.

5. Drain the macaroni and add to a mixing bowl with the fresh spinach and cheese mixture. Toss for 1 to 2 minutes until macaroni is coated and spinach begins to wilt.

6. Add to a an 8 inch square pan and top with the bread crumbs. Bake in a 350 degree oven for 15 to 20 minutes.

7. Serve and, according to my fiancee, deliver a knockout blow to the competition!

And in the right corner, also with quinoa pasta, cheddar and parmesan cheese mix, peas, shallots, and cured proscuitto we have My Cheese Macs with Proscuitto and Peas.

Ingredients (serves 4):

1/2 lb. quinoa elbow macaroni

1 cup shredded cheddar cheese

1/3 cup parmesan cheese

2 tbsp. butter

6 slices American prosciutto

1/4 bag frozen peas

1 shallot

1. Boil the quinoa macaroni and peas in boiling salted water.

2. In a pan over a medium-low heat, add butter, diced shallots, and salt. Cook for 3 minutes until ingredients begin to brown. 

3. Add the flour and milk into the mixture, whisking for 30 seconds. Let the pan come to a rolling boil.

4. When boiling, add the cheese and mix, cooking for 3 minutes.

5. Drain the macaroni and peas and add to a mixing bowl with the cheese mixture. Toss for 1  minute until macaroni is coated and add the prosciutto.

6. Serve and hit the competition with a counter blow!

And the winner is, by TKO after 12 rounds ... My Fiancee's Spinach Baked Mac and Cheese. The crunchy crust added another dimension to the mac and cheese although I think a little sausage or chicken added to the mix could have put this competition out of reach after 8 rounds.  Try it for yourselves and find your own champion. Enjoy!

Don't Be a Stuffed Pepper!

Stuffed peppers get a bad rap. They remind me of Ralphie's little brother in 'A Christmas Story' rolling around in the snow like a turtle on its back. Poor Randy! In truth, stuffed peppers are a great lunch you can make the night before and then throw in the oven before you serve it. And even more importantly they don't have to be a heavy meal.

Most stuffed pepper recipes call for ground beef and a hunk of cheese. For summer, use the leaner ground turkey or ground chicken instead of the more fatty ground beef and limit the amount of cheese used normally in recipes to half. 

Ingredients (serves 1):

1/4 lb ground turkey

1 handful spinach

1 shallot

1/4 cup cheddar cheese

1 red bell pepper

1. Add shallots and olive oil in a pan over a medium heat and cook for 2 minutes.

2. Add ground turkey to the shallots and cook for 3 to 5 minutes until browned.

3. In a bowl, mix the spinach and cheese with the turkey and shallots until the spinach begins to wilt.

4. Drain out the remaining juices from the mixture, otherwise the pepper will have a soggy texture when cooked.

5. Cut a pepper across the top about a 1/4 inch below the stem. Clean out the seeds and hollow out the pepper, rinsing thoroughly. 

6. Add your mixture into the bottom part of the pepper and cover with the top part. Place in a small ramekin so the the pepper remains upright while cooking.

7. Bake in a 375 degree oven for 15 to 20 minutes until the pepper begins to brown.

8. Remove from the oven, serve with some fresh pasta, and enjoy!

Pork Chop with Peach Salad in Minutes

This is a quick, healthy, and refreshing dinner that can be ready in minutes. Pork goes with apples, pears, and, in the summertime, peaches. Few things are more refreshing than a fresh peach on a hot day. Slice up a peach and toss with mixed greens, shallots, and a lemon-oil dressing. Grill up a pork chop and enjoy a simple, delicious meal that is filling and healthy. Enjoy!

Grits: Regular, Creamy, or Al Dente?

I was introduced to grits by Joe Pesci, or at least his character in 'My Cousin Vinny'. As I have gotten older, and engaged to a Texan, I have eaten more grits than I ever dreamed I would as a little kid eating leftover macaroni for lunch at Catholic school. Cheesy grits with eggs for breakfast or with grilled shrimp for lunch or dinner are always so delicious. I have learned to love them, and you could too in a few simple steps.  

1. Bring a cup of water to a boil in a saucepan and lower the heat. Add 1/4 cup of grits and stir regularly for about 8 minutes, adding more water gradually as needed.

2. Grill some shrimp or fry a few eggs to serve along with your grits while they cook.

3. Turn off the heat on the grits and add some shredded Cheddar (or whichever cheese you like), a slice of butter, and a drop of whole milk. Mix in everything until cheese melts and milk is absorbed.

Remember - Water won't soak into a grit faster on your stove, but it will taste better on your plate.

Enjoy!

Bride vs. Groom Cook Off Coming Later this Week

Who can make a better Mac and Cheese?? There is only one way to find out. My fiancée and I will go head to head with our favorite recipes to determine a winner. Neither of us like to lose in anything, so this should be a real food fight!


Let me know of any challenges you've done with friends and who was victorious.

Roasted Vegetable Sandwich

Every time I get back from a holiday at home, I always enact a food detox. I get to the grocery store and buy every vegetable I can see. When I get home, I need to find a meal to make with all of my newly foraged ingredients. During my sophomore year of college, I started making a roasted veggies sandwich which I still enjoy today. 

Eggplant, mushrooms, zucchini, squash, peppers, and onions topped with Provolone cheese on a toasted roll with a curry mayo hits the spot every time. Try it yourself to see how good it can be to get some veggies after your next holiday. Enjoy!