Paella with Seafood, Chicken and Chorizo There is something so festive and inviting about Paella . . .especially when it’s prepared over a wood fire or on the beach. I don’t claim that this recipe is an authentic or traditional version which would probably have rabbit and lima beans instead of chorizo and gabanzos. But I believe a 20 inch paella pan can be like an artist’s canvas. Have fun with it and make it...
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Pan Fried Abalone Growing up on the coast of Northern California I so fortunate to have access to fresh abalone. It’s considered a culinary delicacy for good reason. When prepared correctly, it is mouth watering, tender and buttery. And when it’s not prepared correctly, it can be like dining on a Michelin tire! The key is to pound it to just the right thickness and to make sure you don’t overcook it....
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Duarte’s Crab Cioppino www.duartestavern.com source: NPR.org 2 1/2 pounds fresh cracked Dungeness crab (your fishmonger/butcher will crack the crab for you) 12 cherrystone clams 12 jumbo white prawns 8 oz. cod 1 cup clam juice 1/2 cup dry white wine Cioppino sauce (recipe follows) To assemble: Place half the sauce in a 5 quart roaster or Dutch oven. Place crab in next, then clams and prawns, clam juice, and wine. Pour rest of...
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photo by David Lawrence Ultimate Fried Chicken by Tyler Florence My friend Chef David Lawrence beat me to the punch on posting this one. This fried chicken recipe looks absolutely delectable. I must admit that I’ve never been very good at frying chicken and my kitchen usually needs a power wash to get rid of the oil. David suggested I try this recipe developed by Tyler Florence. This immediately drew me in and I...
Read MoreBrining a Whole Chicken 1 1/4 gallons cold water 3/4 cup kosher salt 1/2 cup sugar 2 bay leaves 1/2 bunch fresh thyme, or 2 tbsp dried 1/2 head of garlic, peeled and smashed 1 tbsp cracked black pepper combine all the ingredients into a large pot or brine bag (you can buy them at your grocery store) add one whole chicken. ideally refrigerate for at least 12 hours… however you can put it in the AM and roast the bird in the...
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2 pounds of shrimp (butterflied – either leave whole or chop) 1 pound of sea bass (½ inch cubes) Juice from 4 limes Juice from one lemon 2 medium tomatos, diced 1 small white onion, finely chopped 2 small yellow and red sweet peppers, chopped 2-3 jalapeños or serrano peppers (more if you like it spicy), chopped 3/4 cup cilantro, washed and chopped 1 teaspoon of olive oil salt and pepper to taste lettuce leaves In a large...
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