Weeknight Paella

I cut this recipe out of our local free paper, The Link. I haven't had a chance to make it yet, but in honor of my quickly approaching move to Spain, here it is:

Ingredients:
3 C Quick Cooking brown rice
1 C frozen Peas
1 tbsp EVOO
2 chicken breasts, diced
1 medium yellow onion, finely chopped
2 cloves garlic, minced
4 oz. cooked smoked turkey sausage, sliced
1 (15 oz) can crushed tomatoes
1/4 tsp each of saffron threads, paprika, turmeric (i don't even know what that IS), and hot sauce (optional)
8 oz (1/2 lb) medium shrimp, peeled and deveined

Instructions
1- Prepare rice according to directions. When removed from heat, stir in peas, and let stand for 5 minutes
2- Heat oil in non-stick skillet over medium-high heat. Add chicken and cook, stirring frequently, until done. Remove and set aside. Add onion and garlic and cook until tender. Add sausage and heat through.
3- Stir in tomatoes, spices and seasonings. Bring to a simmer, add shrimp. Cover and cook until Shrimp is done. Stir in Chicken and brown rice, and serve with pita triangles, crusty bread, etc.

Chicken Adobo in Tangy Coconut Sauce

1 lb boneless chicken, cut up
1 bay leaf
1 tsp grated fresh ginger
2 TBSP soy sauce
3 cloves garlic
1/2 c rice vinegar
4 green jalapenos or 1/2 habanero finey chopped
1 1/2 tsp black peppercorns
3 Tbsp Veggie Oil
1/2 C coconut milk

Put everything EXCEPT the veggie oil and coconut milk in the cast iron skillet and turn heat to high. Once bubbly, turn to low and let simmer till chicken is cooked, about 15 minute. Drain the liquid. SAVE IT.

In a wok, or in the skillet, heat the veggie oil over med/high heat. Cook the chicken till golden brown, about 3 minutes. Add the liquid from before. Bring to a boil, and then reduce to a simmer. Let simmer about 20-30 minutes, or until most liquid is gone. Now add coconut milk, and heat until warm, 3-4 minutes. Serve hot, maybe with rice?

Holy Hotness!

So, here is my recipe for the Challenge!

Wicked Hot Pasta from Some like it Hot

1 7oz can of Chipotle Peppers in Adobo (I have never cooked with this before)
1/2 C Dry Red Wine
1 Tbsp Tomato Paste
1 1/2 Tbsp Pine Nuts

Cooked Spaghetti
Chunks of cooked chicken (optional)

Chop up the Chipotles. Put the chopped peppers, adobo sauce, wine, tomato paste and pine nuts into a sauce pan over medium heat until warmed through. Add to the pasta. Dump a bunch of cheese on top.

OH MY GOD. It's delicious. And roughly the hottest thing ever made! Review to follow!

Hotter than Hades,
the Cheese doesn't help to cut
Though the searing pain

January Challenge - Staying Ahead of the Weather

For the record, this is not a communist blog. All are not created equal. SOMEONE(S) has to run the show.
That said, the powers that be got together and decided we need to do something to help stimulate more frequent posting.
So.
We are having a food challenge. Probably monthly. I realize its late in the month to start, but you have two weeks to get you crap together.
So here is the Challenge!

"STAYING AHEAD OF THE WEATHER"

Create a dish that helps you beat the weather where you are at using an ingredient you have never used before. Serve it to at least 1 other person, and have them fill out a quick questionairre (we will provide that shortly). We will take an average of the scores given, and pick a winner. The prize will be a gift card to a somehow-approriate venue.

FOR EXAMPLE: Here in Virginia, temperatures are hovering near Absolute Zero on the Kelvin Scale. Co-incidentally, I received a cookbook called "Some Like it Hot". I plan to find a recipe that requires an igredient I have never cooked with before that will sear my senses so entirely that I won't be able to feel the cold till next winter.
If you live in a part of the country/world that is experiencing hot weather, perhaps a cold salad with some odd lettuce? The options are limitless.

To enter, simply post about your culinary adventure by midnight, January 31st. Have your tester rate from 1 to 5 (1 being the lowest, 5 being the highest) your dish in these categories:

1. Was this dish appetizing? (1-5) What were your first impressions? (smell, appearance)
2. Did it taste good? (1-5) What stood out about it? (flavors, heat, textures)
3. Did the cook appear flustered or swear at all while making it - did this dish appear challenging? Were you apprehensive? (1-5)
4. Was the special ingredient new to you? How special do you think it was? (1-5)
5. Would you eat this again? What is the leftover potential of this dish? (1-5)

Bonus if you somehow manage to get your guinea pigs to write a haiku about your dish.

Chicken Satay

That's right. With amazing peanut sauce you can make from scratch. This recipe is from Quick & Easy Thai: 70 Everyday Recipes.

Marinade for chicken
1/2 cup unsweetened coconut milk
1 teaspoon fish sauce
1 teaspoon brown sugar
1 teaspoon curry powder (yellow)
1 pound boneless, skinless chicken thighs or breasts

Spicy Peanut Sauce
3/4 cup unsweetened coconut milk
1 tablespoon red curry paste
2 teaspoons roasted chili paste (optional - I didn't have any, and it was PLENTY spicy)
1/2 cup chicken broth or water
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/4 chunky peanut butter or very finely ground peanuts
1 tablespoon freshly squeezed lime juice (didn't have any, used the only citrus in the house right now, orange)

about 60 bamboo skewers (i didn't need nearly so many, 20 ought to be enough) soaked in water for at least 30 minutes



Combine the coconut milk, fish sauce, brown sugar and curry powder in a medium baking dish. Cut chicken thighs into generous bite-size chunks, and cut breast meat lengthwise into 1/2-inch strips. Add the meat to the marinade, mix well. Cover and refrigerate for at least 30 minutes and as long as overnight.

To prepare the peanut sauce, bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add the curry paste and roasted chili paste and cook for 4 ot 5 minutes, mashing and stirring occasionally to dissolve them. Add the chicken broth, fish sauce, palm sugar, peanut butter and lime juice and cook 1 minute more, stirring well to make a smooth sauce. Remove from heat, transfer to a serving bowl, and set aside to cool.

Thread meat onto bamboo skewers and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4-6 minutes. Serve immediately!

Ow

While making a spicy Thai Tuna salad last night...

(1 can tuna, 3 tablespoons fish sauce, 1 tablespoon sugar, 3 tablespoons lime or lemon juice, 2 chopped green onions, 1 teaspoon minced fresh chili pepper, 1 small chopped shallot, chopped fresh cilantro, 1 tablespoon fresh grated ginger, mix well, serve with crackers, or wrap in lettuce)

...I managed to rub my eyes with fingers saturated in serrano chili pepper oils. Good news: I didn't go blind. Bad news: my eyeballs were on fire for a few hours. Next time, gloves. Or get someone else to chop the peppers.