Chicken Paella Burgers with Pimento Mayonnaise

Ingredients

For the Garlic-Saffron Mayonnaise:

• 1 tablespoon extra-virgin olive oil (recommended: Colavita)
• 1 garlic clove, finely chopped or pressed
• 2 tablespoons Pinot Grigio (recommended: Sutter Home)
• 1/8 teaspoon saffron threads
• 2/3 cup mayonnaise

For the Patties:

• 8 ounces Spanish chorizo
• 2 tablespoons extra-virgin olive oil (recommended: Colavita)
• 1 garlic clove, finely chopped or pressed
• 1/4 cup Pinot Grigio (recommended: Sutter Home)
• 1/8 teaspoon saffron threads
• 1/2 cup finely chopped yellow onion
• 1/4 cup chopped red sweet pepper
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly made bread crumbs
• 1 egg, beaten
• 12 large (26/30 count) raw shrimp, peeled and deveined
• 1 1/2 pounds ground chicken (both dark and white meat)
• 6 thin slices yellow onion
• 12 slices red pepper
• 1 tablespoon extra-virgin olive oil (recommended: Colavita)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil, for brushing on the grill rack
• 6 sourdough rolls, split
• 6 large tomato slices

Directions

Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.

For the mayonnaise:

Combine the oil and garlic in a small, fire-proof saucepan on the grill and cook for 1 minute. Add the wine and saffron and heat, stirring occasionally and using the back of a spoon to crush the saffron and help release the color, until the mixture is reduced and thickened, about 10 minutes. Transfer to a small bowl and set aside to cool.
When the saffron mixture is cool, add the mayonnaise and stir to blend. Cover and chill until ready to use.

For the patties:

Slice the chorizo and pulse in a food processor to chop. Transfer to a large bowl. Add the oil, garlic, wine, saffron threads, onion, sweet pepper, salt, black pepper, bread crumbs, and egg and mix well. Coarsely chop the shrimp and add to chorizo mixture. Add the ground chicken and mix gently. Shape into 6 patties to fit the rolls.
Put the onion and pepper slices on a baking sheet or platter and brush with the oil. Sprinkle with the salt and pepper.
When the grill is ready, rub the grill rack with oil. Place the patties on the grill and cook for 6 minutes per side, until cooked through, being careful not to overcook. Grill the onion and pepper slices until crisp-tender and showing grill marks, about 1 minute per side for the peppers and 3 minutes per side for the onion. While they are cooking, toast the rolls.

To assemble the burgers:

Spread the toasted sides of the rolls with the mayonnaise. Place a patty on the roll bottoms, then add the grilled onion and red peppers, dividing evenly. Top with the tomato slices and the roll tops.

 

Garlic Shrimp and Angel Hair Pasta

• Preheat oven to 350 degrees.
• Place butter, minced garlic and water in a small saucepan.
• Heat on low flame until melted and slightly bubbly, but not browned.
• While butter mixture is melting, place butterflied shrimp in a rectangluar glass baking dish, cut side down and tails up, lined up in rows.
• When butter mixture is ready, slowly pour over the shrimp, evenly distributing the minced garlic over all the shrimp.
• Take the garlic powder and begin sprinkling over all the shrimp.
• Sprinkle parsley flakes over the top of the shrimp and garlic.
• Place baking dish in oven, bake for 25 to 30 minutes, or till the shrimp is pink and slightly browned on top, and the garlic butter sauce is bubbly.
• While the shrimp are baking, boil water and cook angel hair pasta.
• When shrimp are ready, spoon out over top of cooked angel hair in shallow bowls.
• Pour remaining garlic butter over top of shrimp and pasta dishes.
• Top with grated cheese.

You need: 2 lbs shrimp, garlic, salt, pepper, parlsey, shred parmesean, angel hair pasta & butter

Chicken Mamcello and Asparagus Tips

1 1/2 pounds chicken breast cutlets
salt and fresh ground black pepper
2 tsp poultry seasoning
1/2 C all-purpose flour
2 large eggs plus 1 egg yolk
splash of milk or half-and-half
4 Tbsp extra-virgin olive oil (EVOO)
3 Tbsp unsalted butter
3 garlic cloves, 1 crushed, 2 chopped
1/4-1/3 C limoncello liqueur
a handful of fresh flat-leaf parsley, finely chopped
1 lemon
1 1/2 pounds asparagus, cut just below the tender tips

Cut off 2-3 pieces of lemon peel, then thinly slice the lemon into discs. Remove the seeds.

Preheat a large nonstick skillet over medium to medium-high heat. Season the chicken cutlets with salt and pepper and poultry seasoning. Dredge the chicken in the flour. In a small bowl, beat the eggs and egg yolk with milk and season with a little salt. Add 2 tablespoons of the EVOO to the skillet, then add 2 tablespoons of the butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic sizzles, coat the chicken in the egg mixture, then add to the hot pan. Cook the chicken on both sides until just golden, 6-7 minutes total. Transfer the chicken to a plate and loosely tent with foil to retain the heat. Add the limoncello to the pan and deglaze by whisking up the drippings. Reduce the limoncello for one minute, then add the remaining tablespoon of butter and the parsley to the pan.

Bring an inch of water to a boil in a medium skillet. Add salt and lemon peels. When the chicken is nearly done, cook the asparagus in the water with lemon peels for 2-3 minutes; drain.

Add several thin slices of lemon to the skillet the chicken cooked in. Spoon the sauce and lemon slices onto the finished chicken. Serve alongside asparagus tips.

Crab & Corn Chowder

1 lb. fresh crabmeat
4 slices bacon, diced
3/4 c. chopped onion
2 med. potatoes, diced
1 1/2 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dill weed
1 can whole kernel corn (or fresh or frozen)
1 1/2 tbsp. flour
1 c. Half and Half
1 c. milk
1 tbsp. fresh parsley
1 1/2 tbsp. butter

Saute onions and bacon in butter. Add potatoes, water and seasonings. Cook until potatoes are soft. Add corn and Half and Half and milk. Heat. Thicken with flour and butter. Add crabmeat. Heat through. Garnish with parsley.

London Broil with Mushroom Vinaigrette

Ingredients

2-pound Boneless shoulder steak (London Broil) or top round steak
3 tablespoons Worcestershire sauce
5 tablespoons Extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
1 10-ounce Package cremini (baby Portobello) mushrooms, cleaned and quartered
1 Large yellow onion, chopped
3 cloves Garlic, chopped
1 tablespoon Fresh thyme leaves, chopped (from 4 sprigs)
¼ cup Sherry vinegar
2 tablespoons Dijon mustard
½ cup Fresh flat-leaf parsley leaves (2 generous handfuls), chopped

Preparation

Preheat the broiler on high and set the rack closest to the flame.

Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper. Marinate the steak for 5 minutes. Transfer the marinated steak to a broiler pan and broil for 6 minutes per side. Remove from the broiler and allow the meat to rest for 5 minutes, tented loosely with a piece of aluminum foil.

While the steak is working, heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and brown for 5 minutes, stirring every now and then. Turn the heat down to medium and add the onions, garlic, and thyme and season with salt and pepper. Cook for 3 to 4 minutes, or until the onions become tender and translucent. Add the sherry vinegar and mustard and stir to combine. Turn off the heat. Some liquid will evaporate. Whisk in about 3 tablespoons more of EVOO, add the parsley, and reserve the vinaigrette while you slice the steak.

Slice the rested steak very thin, against the grain and on an angle. Serve the sliced meat topped with the mushroom vinaigrette.

Spanish Pork Chops with Chorizo

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
• 4 large, boneless center-cut pork chops, 1 1/2-inches thick
• 1/2 tablespoon paprika or smoked sweet paprika, half a palm full
• Salt and pepper
• 1/4 pound chorizo, casing removed, finely chopped
• 2 cloves garlic, chopped
• 1 small yellow onion, chopped
• 1 tablespoon chopped thyme leaves, 4 sprigs
• 1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
• 1/2 cup flat-leaf parsley, a couple of generous handfuls
• 1/4 cup dry sherry or dry white wine, eyeball it
• 1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets
• 1 lemon
• Marcona almonds or sliced almonds toasted in butter, your choice
• Cheesy Rice, recipe follows, optional
• Crusty bread, to pass at table

Directions

Preheat oven to 375 degrees F.
Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
Bring 1 to 2 inches of water to a boil in another skillet with a lid.
Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.

Crispy Duck Legs with Sweet and sour apricot Sauce

Ingredients:

• 1 tablespoon olive oil
• 6 duck legs, trimmed
• salt and fresh ground black pepper to taste
• 1 yellow onion, sliced
• 1 carrot, sliced
• 1 rib celery, sliced
• 6 whole garlic cloves, bruised
• 6 sprigs fresh thyme
• 1 cup chicken broth
• For the Apricot Sauce:
• 1 cup apricot preserves
• 2 tablespoons rice vinegar
• 1 tablespoon water
• 1 teaspoon fresh thyme leaves
• salt to taste
• coarsely ground black pepper to taste

Preparation:

Preheat oven to 325 degrees F.

Season the duck legs on both sides generously with salt and fresh ground black pepper. Heat the olive oil in a large oven-proof skillet, over medium flame, and place in the duck legs, skin side down. Cook until the duck skin is well browned, about 6-7 minutes. Turn over and brown the meat side for 3 minutes.

Remove legs to a plate, pour off the excess fat, and add the vegetables, garlic, and thyme. Arrange the legs over the vegetables, skin side up. Pour in the broth, cover with foil, and place the skillet in the oven.

Roast for 1 hour and 15 minutes, or until the meat is almost fork tender. Uncover, and turn the oven up to 425 degrees F. Roast another 20 minutes, or until the duck is tender and the skin is crisp. Let rest for 10 minutes before serving topped with the apricot sauce.

For the Apricot Sauce: Add the preserves, rice vinegar, and water to a small saucepan. Bring to a simmer, stirring, over medium heat. Remove from heat and stir in the thyme, black pepper, and salt to taste. Serve warm or room temperature.