Mar 14, 2014

music

Mar 14, 2014

Japan 2004

paella
Can also substitute other vegetables or seafood depending on what’s on hand. 
1 small onion, diced1/2 red bell pepper, diced1/2 carrot, grated3 cloves garlic, minced2 tomatoes, diced with seeds2 cups chicken broth1/2 tsp saffron1 tsp baking powder1/8 tsp cayenne pepper3 parts chicken, with skin1/2 andouille sausage, sliced1/2 lb shrimp, peeled1/2 cup Spanish ricesalt, pepperlemon wedges and parsley, for garnish
Rinse chicken, and pat dry. Toss with 1 tsp baking powder, 1/8 tsp cayenne and salt. Let sit in fridge, uncovered, for at least 4 hours.*
Preheat oven to 375. Slowly caramelize onions, pepper, carrot, and garlic over low heat for 30 minutes-1 hour. Add tomatoes and cook for another 30 minutes until thickened. Remove from heat. Bring chicken broth and saffron to simmer, and gently poach shrimp. Remove shrimp and set aside, but keep broth on low. In dutch oven, sear chicken on both sides, about 3 minutes. Remove and set aside. Brown andouille. Add sofrito and rice, and season with salt. Saute for about 2 minutes. Add remaining broth and bring to a boil. Tuck chicken into rice mixture, and cover. Bake for 10-15 minutes. Remove cover, and bake for an additional 10-15 minutes, until liquid has evaporated. Remove from oven and top with poached shrimp. Garnish with lemon wedges and parsley if desired. 
*Baking powder method to get skin crispy. 
Mar 14, 2014

paella

Can also substitute other vegetables or seafood depending on what’s on hand. 

1 small onion, diced
1/2 red bell pepper, diced
1/2 carrot, grated
3 cloves garlic, minced
2 tomatoes, diced with seeds
2 cups chicken broth
1/2 tsp saffron
1 tsp baking powder
1/8 tsp cayenne pepper
3 parts chicken, with skin
1/2 andouille sausage, sliced
1/2 lb shrimp, peeled
1/2 cup Spanish rice
salt, pepper
lemon wedges and parsley, for garnish

Rinse chicken, and pat dry. Toss with 1 tsp baking powder, 1/8 tsp cayenne and salt. Let sit in fridge, uncovered, for at least 4 hours.*

Preheat oven to 375. Slowly caramelize onions, pepper, carrot, and garlic over low heat for 30 minutes-1 hour. Add tomatoes and cook for another 30 minutes until thickened. Remove from heat. Bring chicken broth and saffron to simmer, and gently poach shrimp. Remove shrimp and set aside, but keep broth on low. In dutch oven, sear chicken on both sides, about 3 minutes. Remove and set aside. Brown andouille. Add sofrito and rice, and season with salt. Saute for about 2 minutes. Add remaining broth and bring to a boil. Tuck chicken into rice mixture, and cover. Bake for 10-15 minutes. Remove cover, and bake for an additional 10-15 minutes, until liquid has evaporated. Remove from oven and top with poached shrimp. Garnish with lemon wedges and parsley if desired. 

*Baking powder method to get skin crispy. 

Mar 12, 2014

portraits