Simple Spanish Paella

I love the opportunity to cook with my husband. But with our busy schedules and two small kids, we have rarely take the time to make a meal together. But last weekend we took the time to make one of our all time favorites. On the menu: Spanish Paella.

We've made paella before, but usually it's the "cheat version" with pre-seasoned saffron rice. This time we were making the real deal and I was excited to use some imported Spanish saffron my brother-in-law had given me for Christmas. I really think the saffron made this dish great. Although it's kind of pricey, a little goes a long way. If you don't have it on hand you can purchase it at Trader Joe's for around $7.

Served with a bottle of Spanish Red Wine, this dish was a complete meal on its own. It made so much, we called my parents over to join us at the last minute. And as added bonus, our two year old devoured this dish, including the mussels and calamari!

Spanish Paella
serves 4

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 3 cloves garlic, crushed
* 1/2 teaspoon crushed red pepper flakes
* 2 cups enriched white rice
* 1/4 teaspoon saffron threads
* 1 quart chicken broth or stock
* 2 cups, cooked diced chicken tenders
* Salt and freshly ground black pepper
* 1 medium onion, chopped
* 3/4 pound chorizo, casing removed and sliced on an angle
* 1 pound mixed seafood (I used a combo of scallops, shrimp, and calamari)
* 18 green lipped mussels, cleaned
* 1 cup frozen peas
* salt and pepper to taste
* 1/4 cup chopped flat-leaf parsley (for garnish)

Directions:

In a very wide pan or paella pan, preheat over medium high heat. Add olive oil, crushed garlic, onion, red pepper flakes, and rice and saute for 2 - 3 minutes. Add saffron threads and broth, and bring liquid to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
In a separate nonstick skillet, over medium high heat, brown the chorizo until cooked through, approximately 4-6 minutes.

In a separate nonstick skillet, over medium high brown the chorizo until cooked through, about4-6 minutes. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture. Arrange cooked chicken and , onions and chorizo around the pan. Top with parsley.

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Lobsters Rolls with Garlic Parmesan Fries

Let me begin by stating we do not frequently cook lobster for dinner. Such indulgences are usually saved for a special occasion like a birthday or anniversary. But it seems I have happened upon a new phenomenon. Send your husband to the market for hamburgers and he will return with lobster tails! And better yet, he will cook a fabulous dinner.

I am blessed to have a husband who enjoys cooking. And every once in a while (especially when lobster tails are on sale), he gets a wild hair and creates an amazing meal for us. Sunday was one of those occasions. He recreated one of the best meals I've ever eaten - lobster rolls from Neptune Oyster in Boston, Massachusetts.

I loved that my husband created an "open face" variation of the sandwich. They were out of this world, especially accompanied by some incredible garlic parmesan fries! So please enjoy this meal for a special occasion or just an ordinary Sunday dinner.

Lobster Rolls
serves 4

* 6 lobster tails
* Four slices Shepherd's bread, thickly cut
* 1 stick butter (use a portion for buttering bread, and the remainder for melting)

Directions:

Fill a large steam pot with water. Bring to a boil, and steam lobster tails for approximately 5-7 minutes, or until tails turn red and meat is cooked through. Remove meat from the tails, and roughly chop, so you have large chunks of lobster. Set aside.

Butter bread on both sides. Toast bread in a skillet over medium heat, until each side is golden brown. Approximately 3-4 minutes per side.

Top toasted bread with chunks of lobster. Drizzle with desired amount of melted butter.

Enjoy as an "open face" sandwich.

Garlic Parmesan Fries

1 bag frozen shoe string french fries
3 cloves garlic, finely chopped
1/4 cup grated parmesan cheese
2 tablespoons flat leaf italian parsley, finely chopped

Directions:

Cook french fries as directed (frying method works best for this recipe). After cooking the fries, toss with garlic, parmesan and parsley. Serve immediately.

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Fresh & Simple - Blackened Salmon Salad with Homemade Vinaigrette

Come spring and summer we tend to eat a lot more salads as meals. I love using all of the wonderful fresh produce that is available this time of year, and as the beach weather gets closer its not such bad idea to lighten up our meals.

This blackened Salmon Salad is one of my favorites. My mom and I had it many years ago at a restaurant in Arizona. Since then, we've tried to replicate it to the best of our ability. I think we may have even improved on it over the years. The spice rub adds some nice "heat" to the salmon, and the baked capers add a wonderful flavor and texture. Let me also add, even if you are not a huge fan of capers, try baking them! They take on a whole new flavor and texture, and in my opinion make this salad great.

One of the best parts about this salad is you can prep most of it ahead of time. As usual, I got most everything prepped during my kid's nap time. You can even blacken the salmon, and chill it in the refrigerator until you are ready toss everything together. I know making your own spice rub and salad dressing may seem like too much work, but I promise, it's fast, simple, and so worth it!

Kid note: My son isn't big on salad or anything too spicy, so I left a small portion of the salmon unseasoned, and served him plain grilled salmon, with many of the fresh veggies from the salad on the side. He ate it all up!


Blackened Salmon Salad
serves 4 (meal size portions)

* 1 jar capers
* 1 pound fresh salmon fillet (skin removed)
* Spice Rub (see recipe below)
* 1 head red-leaf lettuce, chopped or 1 bag mixed greens
* 1 cucumber, sliced
* 2 stalks of celery, sliced
* 1 tomato, chopped (I used some mini-heirlooms)
* 1 avocado, sliced
* 1 cup crushed tortilla chips
* Homemade vinaigrette (see recipe below) If you are short on time, use your favorite bottled vinaigrette.

Directions:

For capers:

Preheat oven to 350.
Drain capers, spread on a baking sheet lined with foil.
Bake for 20-25 minutes, until capers are crispy.
Set aside until ready to toss salad.

For Salmon:

Heat grill to high.
Generously season both sides of salmon with the spice rub.
Place salmon on grill (skin side down). Grill until salmon is blackened with a nice crust, then reduce heat to medium and grill the other side of the fish, until cooked through. Total cooking time about 10-12 minutes.
Remove fish from the grill. Let cool, and break into bite size pieces. Set aside or refrigerate until you are ready to toss the salad.

For Salad:

Chop or slice lettuce and vegetables, and place into a large salad bowl. Just prior to serving, top with salmon, baked capers, and crushed tortilla chips. Toss with vinaigrette and serve.

Recipe for Spice Rub:

* 1 teaspoon garlic powder
* 1 teaspoon paprika
* 1 teaspoon onion powder
* 1/2 teaspoon chili powder
* 1/2 teaspoon cayenne pepper (add more or less depending on heat preference)
* 1/2 teaspoon kosher salt
* 1/2 teaspoon dried oregano
* fresh ground pepper to taste

Directions: In small prep bowl or ramekin, mix all ingredients together. Rub onto fish. (If you have extra, save in a zip lock bag. It's also great on chicken and steak!)

Recipe for Vinaigrette:

* 1/2 cup olive oil
* 1/4 cup white balsamic vinegar
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* pinch of kosher salt
* fresh ground pepper to taste

Directions: In small mixing bowl, whisk all ingredients together. Serve over salad.

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A Lowcountry Feast – Frogmore Stew, and Blue Cheese Coleslaw

I love an impromptu party! So, last weekend when my husband I were both missing his hometown of Beaufort, South Carolina we decided to call up a few friends we hadn’t seen in a while, and celebrate the South with a lowcountry feast.

First item on the menu, Frogmore Stew! Now don’t let the name scare you (I apologize for the lesson to the Beaufortonians following this blog), Frogmore Stew has nothing to do with frogs. The name refers to the small town of Frogmore on St. Helena Island in Beaufort County. Others may call it Lowcountry Boil or even Beaufort Boil, but purists know it should always be called Frogmore Stew!

The recipe is so simple, and perfect for a party, but can easily be scaled down to a simple pot in the kitchen for you and your family. I love to serve this with my super simple Blue Cheese Coleslaw and some warm crusty bread. Also be sure to have plenty of cocktail sauce, fresh lemon and napkins on hand. However you decide to enjoy it, just make sure you call it the correct name!

Frogmore Stew
Serves 8 or more

* ½ container of Old Bay seasoning (or more, I tend to add close to a full container)
* 5-7 large red potatoes, cut into quarters
* 2 lbs. smoked kielbasa sausage, sliced into ½ inch pieces
* 4-5 ears of corn, shucked and cleaned, and cut into 3 inch cobs
* 3 pounds large shrimp (rinse to clean, but do not peel or de-vein)

Fill a large stock pot (or outside cooking pot) a little more than 1/2 full with water. Bring to a boil. Add Old Bay.

Add potatoes to the boil.

Add sliced kielbasa to the boil.

Cook potatoes and sausage for 8-10 minutes, or until potatoes are slightly tender.

Add corn, continue to boil for 2-3 minutes, before adding shrimp.

Add shrimp, cook until shrimp turn pink and are cooked through, approximately 2-3 minutes.

As soon as shrimp are cooked through, immediately drain all liquid.

Empty all ingredients onto a large serving platter, garnish with lemon and serve with cocktail sauce.

PS: For the first timers – this is peel and eat shrimp. You may also want to have a few empty bowls on hand, for the shrimp peels.

Blue Cheese Coleslaw
Serves 8 or more

* half a head of green cabbage, thinly sliced
* half a head of red cabbage, thinly sliced
* 2 medium size carrots, shredded
* 1 cup blue cheese salad dressing (I prefer Bob’s Blue Cheese)
* ¾ cup crumbled blue cheese

In a large serving bowl, mix all ingredients together. Cover and chill before serving.

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