Paella - Chicken and Sausage

For this recipe I used a small vintage Dansk paella pan for preparation of the down-sized original recipe. This version serves about 3 hungry soles.  Paella is a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats.  Originally posted in 2010 this remains a favorite that we do not make often enough.


INGREDIENTS

• ½ -3/4 Lb. Boneless, Skinless Chicken Thighs (substitute Breasts with Rib Meat and Organic if available) chopped into bite size pieces
• ½ Tsp. Turmeric
• ½ Tsp. - Pimentón (Spanish Paprika - sometimes smoked)
• Dash (1/16th Tsp.) Oregano
• EVOO (Extra Virgin Olive Oil)
• ½ Lb. Mild Italian Sausage (ground)
• 1 Medium Vidalia onion, chopped
• 1 Red Bell Pepper, chopped
• 1 Orange Bell Pepper, chopped
• 10 oz Rice - Yellow Saffron pre-spiced Medium Rick
• 3/4 Cup Diced Plum or Amoroso Tomato
• ½ Tsp. Red Pepper Flakes
• Garlic to taste 2-3 large Garlic Cloves (Sub: Garlic Onion in season)
• 3 Cups – Organic, Chicken Broth, low sodium
• 1 Cup – Frozen Broccoli, thawed
• ½ Cup – Frozen Peas, thawed 
• NOTE:  You could add Chicken broth and Shrimp to this recipe as other options to mix up the flavors.

DIRECTIONS

1. Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course).
2. Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside.
3. Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove and set aside.
4. Sauté the onions and garlic, asparagus and peppers and when just about tender, add the tomatoes, sauté for 3-4 more minute then remove and set aside.
5. Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
6. Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
7. Add the sausage, chicken and sauteed veggies and peas and stir well and close the lid again for 8-10 minutes of simmering. ; Remove from heat and serve from Paella pan.

Roasted Cabbage (on the Grill)

Crazy delicious side dish/salad that is easy to prepare, inexpensive, requires very few ingredients and about 5 minutes to prepare and it is also healthy. 

Served here with Indigo Potatoes and Tri-Tip Bearnaise Vinaigrette (see post on this blog)

 

Ingredients

• 1 Large (firm) Head of Cabbage
• 6 Tbls. EVOO
• 6 Tbls. Fresh Bacon Bits
• 4 Tbls. Lemon Juice
• 3 Tbls. Worcestershire
• Pinch of Himalayan Pink Salt
• Pinch fresh ground 4-color Peppercorns

Directions

1. Cabbage Quartered (actually cut into 5 or 6 wedges) and placed on foil
2. Whisk ingredients (minus salt and pepper) together in a mixing bowl and drizzle over the cabbage quarters
3. Sprinkle salt and peppercorns over the top then wrap and refrigerate until ready to grill (2-4 hours maximum, do not refrigerate overnight) 
4. Fire up the grill and settle in around 400-425 degrees Grill (lid down) at 425 degrees for 20-30 minutes)

Other Options - Top with sliced chicken breasts or serve with tri-tip, tenderloin tips...

 

Soup and Salad (w/ Meat for the Carnivores)

Chorizo and Red Bean Soup

Ingredients (organic where available)

€        EVOO

€        2 Tbls. Minced Garlic

€        1 Large Red Onion, Diced fine

€        2 Small Red Peppers, Chopped

€        2 Tbls. Cornstarch

€        4 Cups Vegetable Stock

€        1 Lb. Small Red Potatoes, Diced with skin on

€        10 Oz. Spicy Beef Chorizo, ground

€        1 Medium Zucchini, trimmed and sliced thin

€        10 Oz. Red Kidney Beans

€        ¾ Cup Heavy Creme

Directions

1.    Heat the EVOO in a large Emile Henry Dutch Oven and add the garlic and onion and cook until translucent.  Add the bell pepper and cook for 5 minutes.  Mix the cornstarch into a paste with some stock and add to the Dutch Oven the add the stock and bring to a boil.

2.    Add the potatoes and season with salt and pepper (optional).  Bring to a boil and lower the heat then simmer for 30 minutes. 

3.    Add the chorizo, zucchini and beans and simmer for another 15 minutes then add the heavy creme and cook for another 5 minutes remove from heat and let sit for 10 minutes.         

Tuscan Bread Salad

Picked up this recipe from our Food Network Cooking School but changed up the dressing…

Ingredients

€        4 Cups – Italian Bread Croutons (start with Bread Cubed into 1” pieces)

€        1 Medium Cucumber, seeded and cubed (1.4” slices)

€        1 Cup – Diced Red Onion

€        2 Tbls. Capers, drained and rinsed

€        ¾ Cup Dressing

o   3 parts EVOO

o   2 parts Balsamic Vinegar

o   Two Health dollops of Dijon Mustard

o   Healthy dash of your favorite Seasoned Salt

€        5-6 Cups, Romaine lettuce, torn into 1-2” pieces

Directions

1.    Place bread crumbs on a ungreased baking sheet and bake at 350 degrees for 15-20 minutes with a dash of steak rub.

2.    In a large bowl, combine the cucumber, onion, capers and toasted bread, Drizzle ½ Cup dressing and toss, let set for 15 minutes.

3.    Add lettuce and drizzle the remaining dressing and toss to coat well, serve immediately.

Beef and Tomato Stroganoff

Ingredients – Sauce (makes a double batch)

€        2 Cans – (28 0z. each) Petite Diced Tomatoes

€        6 Garlic Cloves, diced fine

€        1 Medium/Large Yellow Onion – diced fine

€        EVOO

€        Himalayan Pink Salt

€        Garlic Pepper

€        1 ½ Tsp. Paul Prudhomme’s Ancho Chile Powder

Directions – Sauce

1.    In a large sided skillet heat EVOO over medium heat and add onion, garlic, salt and pepper and cook until onions are transparent.

2.    Add diced tomatoes and chili powder and bring to boil; reduce heat and simmer until juices are reduced, 30 minutes or more.  Remove and divide into two containers (two batches).

Ingredients – Stroganoff

€        ¾-1 Lb. Angus Top Sirloin

€        Coarse Salt (for noodle water)

€        EVOO

€        Garlic Pepper

€        Himalayan Pink Salt

€        9-12 Oz. Egg Noodles (wide)

€        6.5 Oz. Can, Mushroom pieces

€        ¾ Cup Chicken Broth

€        4 Oz. Sour Cream

€        Finely Grated Parmesan Cheese (garnish)

Directions

1.    Boil (heavily salted) water in a large Dutch oven or other large pot; Add noodles and cook until done, remove and drain.

2.    In a large deep skillet brown the sirloin in EVOO.  Remove and brown mushrooms then add back the tomato sauce, broth and simmer for 45 minutes (until sirloin is very tender). 

3.    Salt and pepper to taste then remove from heat, add toss in the noodles and sour cream, and serve with parmesan cheese garnish.

Sesame Chicken Kabobs

A colorful presentation and flavorful marinade combine for a satisfying and easy kabob entrée. Serve with Giant Pearl Cous Cous in Chile flavored Extra Virgin Olive Oil.

Ingredients

€        3 -4 large boneless Chicken Breasts (free range)

€        1 Large – Red Bell Pepper (organic)

€        1 Large – Yellow Bell Pepper (organic)

€        1 Small – Green Bell Pepper (organic )

€        1 Large Sweet Onion (organic)

€        20 Cherry Tomatoes

Marinade

€        ½ Cup – Chicken Broth (low fat)

€        1/3-1/2 Cup – Soy Sauce (low sodium)

€        3 Medium Green Onions, diced

€        Splash of low pulp Orange Juice

€        1 Tbls. Minced Garlic

€        2-3 Tsp. Minced Fresh Ginger Root

€        2 Tsp. Sesame Seeds + 1 for Garnish

Directions

1.    Cube Chicken Breasts into 1 ¼- 1 ½” pieces and place in a gallon freezer bag.

2.    Cut peppers and onions into 1-2” pieces and place in a freezer bag and refrigerate.

3.    Combine all marinade ingredients in a bowl, mix well and pour over chicken in a gallon freezer bag.  Refrigerate overnight.   Note:  Reserve approximately a third of a cup of marinade for basting.

4.    Remove chicken and discard marinade.   Thread all ingredients (alternative chicken, tomatoes, peppers and onions) onto kabobs or fire wires.

5.    Heat BGE to T-Rex with grid raised 2” and coat grid with olive oil (prior to placing on the egg).  Place kabobs on grill for five minutes, turning once for an additional five minutes, remove from head and let rest for 10 minutes then serve.