Tuesday, September 22, 2009
We then got the idea to record our own version... warning, it's not nearly as interesting and gets a bit redundant towards the end as I'm not very quick.
After the prep I marinated the heart filets in the following overnight.
5 cloves of garlic mashed
one large handfull of fresh parsley chopped fine
1/4 cup of sherry vinegar
tablespoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of pimenton
1/2 teaspoon of cumin
1/4 cup olive oil
After soaking the skewers in water for a couple of hours (a step I usually forget causing them to catch fire) I threaded the meat on.
I tried to keep them a uniform size for cooking purposes.
I set the rice cooker up so we could have some white rice with it and went out to grill
They turned out very good with very tender flavorful beef taste, I would certainly make it again even though it requires a lot of prep. The kids really liked it, which makes me wonder if they were more into it as they were involved in the prep and anticipation of eating it.
South of the James Market
Shelter No. 2 in Forest Hill Park
New Kent Ave. & 42nd St.
Thursday, September 17, 2009
OK to start I peeled the shrimp and made a quick shrimp stock,
3-4 cloves of garlic
shrimp shells (I had a big bag of them frozen in the fridge)
I covered it all with plenty of water and set it on the burner.
At the same time I sauteed the shrimp and tilapia with garlic in the paella pan. I cooked it not quite through and set it aside.
I then grated a tomato (OK this sounds strange but it works great. You take a regular old tomato and grate it over a plate) This is sauteed with some garlic salt and pepper and then 1 tablespoon of pimenton is added. Sautee for a couple of seconds then the shrimp stock is added to the pan so as not to burn the pimenton.
The amount of stock added can be measured, but there is a trick with a standard paella pan. If you add liquid up to cover the screws that hold the handles in place (you can see the screws below, you want to just cover them with liquid)Then you can add a standard amount of rice (described below)
Once the liquid comes to a boil then you can add a single line (diameter of the pan) of rice down the middle till it reaches the top of the liquid. This is what I did and gives you the right amount of liquid to rice no matter the size of the pan.
The rice is then distributed throughout the pan.
When the rice becomes visible (as it absorbs water and water evaporates) then it is time to return the shrimp and fish to the pan.
You would also add the aformentioned greens at this time.
Several minutes later it's done
I tend to add too much fish or meat for the amount of rice in the pan, as traditionally this dish is about the rice not the other ingredients, but practice makes perfect.
Saturday, September 12, 2009
El Meson de Candido sits just to the side of the aqueduct of Segovia.
The suckling pig is served with a la carte sides and some good bread.
The pig is presented in grand fashion
and portioned with a plate to demonstrate it's tenderness.
It was succulent and worth the trip.
Monday, September 7, 2009
I used a basic recipe from Mark Bitten,
but added some chopped green pepper as well.
It does take a long time to cook down but when done it is a thick sticky jam. Awesome on a hamburger or on a porkchop.