PAELLA (chix & chorizo)
…a m.o.r.a.c.e. Creation
- Chicken breast
- Tomato (fresh)
- Parsley (fresh)
- Cilantro (fresh)
- Bell pepper (maybe a little green, a little red)
- Vegetable broth or stock (honestly what’s the difference)
- An orange
- Add chorizo to a deep pan with olive oil, cook until lightly browned. Remove the meat and put into a bowl, keeping those sweet juices in the pan.
- Add onion, celery, carrot, and garlic and saute until softened. Salt and pepper generously
- In a separate pan, heat olive oil in a lowly heated pan and add rice, cook and stir until rice starts to brown.
- Add bell pepper and chicken to veggie pan, cook until chicken is sealed.
- In other rice pan, add stock, parsley/cilantro stems and orange zest. Bring to a boil, cover and cook for 20-30 minutes, until rice is tender and there’s little to no liquid left.
- Add chopped orange pieces (peel on) and cooked chorizo to veggie/meat mixture.
- When both pans are seeming tasty and done, serve the rice onto a big ass plate, top with meat mixture. If you desire, preserve the meat drippings to make into a glaze.
- 2 canned peaches in heavy syrup
- 1 cup sugar
- 1 cup Self-rising flour
- 1 cup milk
- Half a stick of butter
- Preheat oven at 350
- Melt the butter and put in a casserole dish
- Mix the sugar, milk, flour, cinnamon and nutmeg in a bowl.
- Add canned peaches to the pan. Dump half the liquid of the canned peaches if you prefer the cobbler to be more doughy than liquidy.
- Add peaches to the pan
- pour the flour mixture onto the peaches
- Bake for 30-35 minutes.
- If you like golden and crips at the top broil for your preference.
- Done :) great with ice cream!
Crockpot BBQ Chicken
This is an easy one, set it and forget it in the morning or early afternoon and have it ready for dini.
- Chicken breast
- Splash of worcestershire (scale up one splash per breast)
- A couple pinches of brown sugar (scale this one up too)
- Salt & black pepper
Put all ingredients in a crockpot. Grate the onion over it, mix it all up. Cook on low for 7-8 hours or high for 4-5 hours, until it’s easy to shred your chicken. Once done, shred the chicken and add back to the crockpot, stirring and coating meat with sauce. Then yer done.
Use russet potatoes ideally, but red or gold will work too.
Just wash, peel, and grate them looong, strain ALL the moisture out with a cheesecloth, and fry with oil. Don’t use too much oil and don’t make your potato layers too thick, so they get nice and crispy on the edges.
Red Robin WHO? Fries
Use russet potatoes. 5 or more big ones will get you enough for dinner plus much more. Keep some par-boiled potatoes in the fridge to randomly fry throughout the week. Shallow fry and air fry work.
- Wash and scrub potatoes with cold water
- Slice potatoes into fry-shaped pieces - long and thin, but still prism-esque.
- Rinse raw fries in a bowl of cold water, then strain.
- Place fries into a large bowl or pot and cover with more cold water, salt it generously if you like. Keep those in the fridge overnight, or at least for several hours.
- Remove from fridge. Start water and potatoes cold and bring to a boil for just a couple of minutes.
- Strain and pat the par-boiled fries dry with paper towels. Then you may fry, or refrigerate to fry later! Any leftovers you don’t fry just pack away until next time.
- When just starting to turn golden brown, take ‘em out and put fries onto a paper-towel lined something or a wire rack. Toss with salt in some sort of vessel.
Eggs, soy sauce, lime juice, sugar, ginger, corn meal, chili sauce if you got it
Bean sprouts, diced tomatoes, finely diced garlic, finely diced Serrano pepper, capers, or any other soft veggies you got.
Mix everything together in a bowl. Safely pour the mixture in hot oil, can be a lot or a little. Flip when brown on the bottom and cook the other side for a little while longer. Serve over rice. Salt the top a little.
Note: veggies kinda lost flavor. Cherry tomatoes might be better? Bean sprouts were great though
Make the pasta (rigatoni) and the sauce (tomato, maybe bolognese inspired), cover with cheese (mozz) and bake!
- Make a sauce, tomato based. Start this EARLY if you can. Sauteé onions, celery, carrots, peppers to start. Make sure you add salt and pepper! Low and slow. In a separate small pan, sauteé garlic until lightly golden.
- When everything is niiiiice and soft, add the garlic to your other veggies and add some tomatoes. These can be whole peeled, pureéd, a little chunky, how ever you want ‘em. Add these and cover, cooking on low for a while. In the end, you want it more on the thicker side.
- When sauce is thick enough, spice it up baby! You can make it a little spicy with cayenne and ginger. Depending on where your flavor is at, make it sweet with honey, make it pop with coriander and fennel seed, ALWAYS add plenty of black pepper, you can make it mouth watering by adding some cooking wine (and making sure it’s hot enough to cook off!). You can really add anything to taste at this point.
- When you’re spiced right, nice and hot, and just thick enough to be able to carve wells into your sauce, crack some eggs in said wells. Then cover again and wait until the eggs are poached. We like to not cook them too long, so the yolks are still undercooked, but you can do them over medium or over hard as well.
- Serve with PLENTY of bread.
Personal Persian Rice
We discovered this by accident and only realized how close it is to Persian rice after the fact. Browning the bottom of your pan fried rice dish is so unbelievably tasty.
- Oil a pan Just big enough to fit the amount of rice you want. If you have to go bigger, you’ll have to spread out yr rice to fit across the whole bottom of the pan (which is not necessarily bad, it’s just going to give you a lot more browned rice.)
- Turn on the heat and add cooked rice (leftover is better). You’ll be flavoring it now as it heats up, so it’s probably also an option to use leftover fried rice or similar! I’ve never done that, but why not try it?
- Add flavorings or veggies or whatever! I always do soy sauce, coriander, and Tajin, but I’ve done bean juice and cumin, miso paste, diced green pepper, carrots, and celery, etc. Diced veggies tend to mess with the structural integrity of the finished thing, but that’s not really that important.
- Mix it all together thoroughly and cook, shaking the pan occasionally to avoid any sticking. You want to start this early on, making sure the whole bulk of rice moves together as a unit. If it comes apart, try to tamp it down to glue it all together.
- Cook Longer Than You Think! It will brown slowly, and you want it pretty well browned. Some Persian rice recipes recommend poking holes through the rice in the beginning to help it brown quicker and more evenly. I haven’t noticed a huge difference, but test it out if you want, let me know!
- Put your plate over the pan and flip the whole thing! The rice won’t stay together if you get in there with a spatula, and you wanna see that beautiful golden brown dome on top!
- I like to cook an over easy egg to put on top! The runny yolk pairs excellently with this rice!