Spanish Paella

Ingredients:

• ½ pound Chicken thighs, diced
• ½ pound Shrimp, (uncooked, shelled)
• ½ pound Lobster tail, Diced
• ½ pound Bay scallops
• ½ pound Chorizo, sliced
• 1 Onion, large, diced
• 1 Yellow bell pepper, large, diced
• 1 cup Artichoke hearts
• 3 cloves Garlic, minced
• 14.5 ounces Tomatoes, crushed
• 2 cups Short-grain rice, (arborio)
• 1 cup Peas
• 4 ½ cups Chicken broth
• Extra virgin olive oil
• 1 teaspoon Hungarian paprika
• ¼ teaspoon Saffron
• Sea salt
• Black pepper
• Lemons, (wedges for serving)

Directions:

Heat a paella pan or LARGE cast iron skillet over medium heat.

Coat the bottom of the pan with olive oil, and let it heat up. Season the chicken all over with salt, pepper and a little bit of the paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.

Saute the onions, bell peppers and artichoke hearts until soft. Add garlic and cook another minute.

Stir in the crushed tomatoes, chicken broth, paprika, salt, pepper and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes.

While the dish is cooking, sear the shrimp, scallops and lobster.

When the liquid has all been absorbed, add the shrimp, scallops and lobster. Let it sit for 5 minutes.

Pur some blanched peas over the top and serve with lemon wedges.

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Italian Bacon Roll-Up

In another fun twist on the Southwest Heart Attack, I filled this bacon roll with pre-cooked hot Italian sausage balls, pizza sauce, parmesan cheese, and colby-jack cheese.

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Bacon Cheese Potatoes

For today's culinary adventure, I added a half pound of bacon to my Cheesy Shoestring Potatoes, and topped them with crushed cheddar goldfish, instead of breadcrumbs.

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Bacon & Pastrami Roll

Here is a nice twist on one of my older recipes, the Southwest Heart Attack.

Instead of shrimp, green chilies and garlic, line the inside of your bacon weave with thin-sliced pastrami, then spread a little mustard on it before flooding it with colby-jack cheese. Delicious!

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Raspberry Southwest Meatloaf

Ingredients

• 6 ounces Croutons, garlic-flavored
• 1⁄2 teaspoon Black pepper, fresh ground
• 1⁄2 teaspoon Cayenne pepper
• 1 teaspoon Chili powder
• 1 teaspoon Dried thyme
• 1 teaspoon Ground cumin
• 1 3⁄4 teaspoon Kosher salt
• 36 ounces Ground beef
• 1 can Diced green chilies
• 1⁄2 Yellow bell pepper, diced
• 1⁄2 White onion, diced
• 5 cloves Garlic, minced
• 1⁄3 cup Picante sauce, medium
• 1 Egg, beaten
• 3 tablespoons Butter
• 1⁄4 cup Sweet onion, minced
• 1 Chipotle chile, minced
• 3⁄4 cup Seedless raspberry jam
• 1⁄4 cup Balsamic vinegar
• 3 tablespoons Honey

Method

In a food processor, combine croutons, black pepper, cayenne pepper, chili powder, thyme, 1 1/2teaspoon kosher salt, black pepper and ground cumin. Pulse until fine.

In a large mixing bowl, combine processed mixture, ground beef, green chilies, bell pepper, white onion, 3 cloves of garlic, picante sauce, and egg. Mix well to combine.

Preheat oven to 325. While that's warming up, get started on the sauce...

Melt the butter. Add onion and cook until translucent. Add 2 cloves garlic and chipotle, and cook for another minute. Add 2 cloves garlic and chipotle, and cook for another minute. Add the raspberry jam, balsamic vinegar, honey and 1/4 teaspoon of kosher salt and simmer until the meatloaf is ready for it.

Line a 10" loaf pan with plastic rap, then pack meat into the pan to mold the shape. Place face-down on a parchment paper-covered cookie sheet and gently remove the pan.

Cook for 10 minutes, then remove and brush with the sauce. Return the loaf to the oven, and cook until it reaches an internal temperature of 155.

Let it stand until it reaches 160, then slice and serve with the remaining sauce.

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Shrimp Boil

A classic cajun favorite.

• 3 bags Zatarains Crawfish, Shrimp and Crab Boil
• 4 pounds Shrimp, uncooked
• 6 Red potatoes, cut into 3/4" slices
• 5 Lemons, cut in half
• 1 pound Spicy sausage, cut into thirds
• 4 ears Corn on the cob, cut into thirds
• 2 Red onions, cut into quarters
• 2 bulbs Garlic, smashed
• 8 teaspoons Salt

Combine 6 quarts of water, boil seasoning, salt, onions and garlic in a huge stock pot or turkey fryer. Squeeze the lemons into the water, then add the lemons. Bring to a boil (could take as long as 35 minutes).

Add potatoes and cook for 8 minutes. Add corn and cook for 5 minutes. Add sausage and cook for 8 minutes. Add shrimp and cook for 5 minutes.

Drain the water, and dump on a table covered in butcher or freezer paper. Eat with your fingers.

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New Mexican Egg Rolls

INGREDIENTS

• 12 Egg roll wrapers, Large
• ⅓ pound Ground beef
• 8 ounces Diced green chilies
• ¼ pound Shredded hash brown potatoes
• 8 ounces Shredded colby-jack cheese
• Canola oil
• Taco seasoning
• 1 Egg, beaten

METHOD

Fry the hash browns.

Brown the ground beef and season with taco seasoning.

While you're prepping the egg rolls, heat 3/4" of canola oil in a skillet.

Lay out 4 egg roll wrappers. Add a scoop of each: Potatoes, ground beef, and diced green chilies. Then add as much cheese as you think you'll be able to conceal in the egg roll wrapper. The more, the better.

Roll up the egg roll wrappers (directions should be on the package), using the egg wash to seal the edges.

Fry on one side until golden brown (3-4 minutes), then turn and brown the others side for a minute or two.

For best results, serve smothered with green chili sauce and topped with shredded lettuce.

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Baked Beans

Ingredients:

• 1 lb. Bacon, cut into 1/4" slivers and fry
• 15 ounces Black beans, drained, rinsed and air-dried
• 15 ounces Dark red kidney beans, drained, rinsed and air-dried
• 43 ounces Bush's Original Baked Beans
• 1 Large sweet onion, finely chopped
• 1 Anaheim chilie, blistered, peeled and finely chopped
• 1 Poblano chilie, blistered, peeled and finely chopped
• 5 cloves Garlic, minced
• 2 cup Sweet Baby Ray's BBQ sauce
• 1 ½ cups Firmly packed light brown sugar
• ½ cup Dijon mustard

Method:

Stir everything up in a large turkey pan, cover in foil, and cook at 350° for 1 hour.

Variations:

As is, this dish is very sweet and very mild. For spicier beans, add some diced chipotle chilies, or use substitute half the BBQ sauce for a spicier variety.

If you own a smoker, try cooking them with a little pecan for 10 minutes before moving them to the oven.

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Sweet & Tangy Chicken

Ingredients:

• Chicken breasts
• Feta cheese crumbles (2 Tablespoons per breast)
• Big Green Egg Sweet Maple Seasoning
• Sea salt

Method:

Apple Big Green Egg Sweet Maple Seasoning liberally. Wrap in plastic wrap, and place in fridge for a few hours.

Remove from plastic wrap. Slice the breasts in half to create two “clamshell” halves. Put feta cheese inside. Sprinkle with sea salt, and grill.

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Raspberry Chipotle Wing Sauce

Ingredients:

• 3/4 cup seedless raspberry jam
• 1/4 cup minced sweet onion
• 2 cloves garlic
• 1 minced chipotle
• 1/4 cup balsamic vinegar
• 1/4 teaspoon kosher salt

Method:

Melt the butter. Add onion and cook until translucent. Add garlic and chipotle, and cook for another minute. Add the rest of the ingredients and simmer for 10 minutes.

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Buffalo Wing Sauce

Ingredients:

• 1 stick butter, melted
• 1/2 cup Franks Red Hot sauce
• 1 tablespoon Sriracha
• 2 tablespoons light brown sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 tablespoon balsamic vinegar
• 1 teaspoon cayenne pepper

Method:

Mix all ingredients together, and heat in a small saucepan. Let it cool, and pour it into a shakable container. Shake like crazy before coating cooked chicken wings.

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Italian Wedding Soup

Meatball Ingredients:

• 1 1/4 lb ground beef
  
• 3/4 lb hot Italian sausage
  
• 2 tablespoons grated parmesan
  
• 1 tablespoon garlic powder
  
• 1 teaspoon ground oregano
  
• 1 teaspoon kosher salt
  

Soup Ingredients:

• 5 quarts chicken broth
  
• 2 cups orzo pasta
  
• 26 ounces spinach
  
• 2 small diced yellow onions
  
• 4 sliced carrots
  
• 3 stalks chopped celery
  
• 2 cloves minced garlic
  
• 4 tablespoons extra virgin olive oil
  
• 1 cup white wine
  
• 1 teaspoon dried dill weed
  
• 1 teaspoon fresh ground black pepper
  
• 2 teaspoons salt
  

Method:

Combine all meatball ingredients, mix well, and let the mixture sit in the refrigerator for 30 minutes.  Roll it into tiny balls (3/4” to 1”) and fry them up. This may have to do this in 2-3 batches.

In your stock pot, combine the onions, carrots and celery with the salt and olive oil, and cook until they are slightly soft.  Add the garlic, and cook for another minute or two. While that’s going on, use some of the chicken broth to deglaze the meatball pan, and dump that yummy goodness into the stock pot.

Add the rest of the chicken broth, wine, black pepper, and dill weed. Bring to a boil.  Reduce heat, and let simmer for 30 minutes.

Add the pasta, and continue simmering until it’s almost al dente. Add the spinach and meatballs, and cook for a few more minutes. Just long enough to re-heat the meatballs, which probably need it by now.

Serve with fresh grated parmesan.

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