Posts Tagged ‘cooking’
What is a quick easy dinner I can make in one pan? is a question most often asked of me. While I know the expected answer is a recipe, they’d be asking the wrong person for a recipe. I’ve been urging people to “Burn Your Recipes” through my online cooking classes and DVDs for years now, motivating them to cook with basic cooking methods over written instructions, and seafood Paella is no different.
While aspiring chefs and home cooks love to ask me questions, some also tell me I talk too much. If you remember Cooking Coarse, my original cooking video series on YouTube, you’ll remember episodes that included much of my well-spoken philosophies that lasted 8 to 10 minutes sometimes. For those that love new methods of cooking without recipes, and don’t want to hear me talk, I created the Food iPod.
The shuffle function lands on Maroon 5 as I start to create my seafood Paella in one pan. It’s a basic sautee method that will also call upon my knowledge of gelatinization of starches as well. That’s to say how rice absorbs liquid and swells during cooking. This dish is a perfect quick easy dinner because we can accomplish both of these goals in the same pan.
Once I’m sure that the pan is hot by sprinkling a little water on it to evaporate, I’ll add a small amount of olive oil, just enough to coat the bottom of the pan. The addition of dry rice, onions, peppers, garlic, shrimp, sausage, chicken, tomatoes, shrimp stock and tomato juice will all cook together at the same time.
The advantage of this type of cooking is that you are cooking with steam and moisture to cook delicate items. Often, a seafood Paella can be ruined by high heat that makes the seafood rubbery and the vegetables limp. But, as the ingredients cook in a moist fashion, they also perspire liquids that are absorbed into the rice as the starches gelatinize. This gives a great consistent flavor throughout.
The perfect seasoning for this Spanish staple is saffron. It’s perfect because saffron threads must be steeped in liquid to best use their flavor. Nobody sprinkles saffron on a dish like salt. It’s best macerated in the liquid over time. Plus, it IS the signature flavor of a great paella.
seafood Paella is a great example of a quick easy dinner that you can make in one pan. It needn’t be made with seafood either. When you cook with basic cooking methods, you can use any ingredients you desire. This method is one worth repeating in your own home.
seafood Paella is a Quick Easy Dinner is also a video. Watch it HERE
seafood Paella is a Quick Easy Dinner Made in One Pan
Tapas Recipes
Garden Fresh Tapas Recipe by Manjula
A Look at Various Flavors of Appetizer Recipes
Every party occasion becomes smelly by including various recipes into the menu. There are inclusion of various recipes of appetizers in the menu card of various restaurants & hotels. There are recipes, which are available from simple food recipes to elegant hors d’oeauvres. Some hors d’oeuvres recipes consists of appetizer recipes, which are dip, recipes of mushroom which are stuffed, finger foods which are hot & cold. There is the inclusion of chicken wing recipes & there are various tasty tidbits.
There are different categories of appetizers. Different types of cheese recipes are perfect for appetizers & finger foods. There are some additional recipes, which are related to the appetizers. These appetizers cheese recipes are beer cheese, brie, cheeseball, gougere, goat cheese, pimento cheese. We can view several latest, continental & traditional appetizer recipes which is made up of cheese& we can download it from the cookery recipe sites.
There are some cold appetizers recipes, which have some additional categories. These categories or cold appetizers are antipasto, finger sandwiches that is served as cold appetizers. In addition, Tapas, Pinwheels, Eggs that are deviled, Roll ups, Mushrooms that are marinated are the types of cold appetizer recipes. We can download these cold appetizers recipes from perticular cookery sites.
Appetizers also contain recipes like Dip & Spread recipes. These recipes have additional like Seven Layer Dip, Appetizer Cheesecake, Artichoke Crab Dip, Artichoke Spinach Dip, Baba Ghanouj, Bean and Cheese Dip, Black Bean Dip, BLT Dip, Bread Dip.
The next flavor in the appetizer recipes are hot appetite recipes. These recipes have additional categories like appetizer meatballs, appetizer quiche, artichoke appetizers, bacon appetizers, asparagus appetizers & many more. Also we can search for recipe ingredients of that appetizer recipes by using links from the search toolbar
The other type of appetite recipes is pickle & relish recipes. These recipes mainly rely on the preservation of food. These appetite pickle recipes are chow chow, corn relish, freezer pickles, and fried pickles, pickles that are made up from green tomato, mustard pickles, pickled beans, eggs, ginger and vegetables.
So in this pickled appetizer recipes, some pickles are fried. Some pickled recipes are stored in a freezer for preservation. There are many fresh vegetables, which are used to make these appetizer-pickled recipes. These fresh vegetables are corn, onion, beats, garlic, tomato & many more. Therefore, that fresh material with spices gives spicy taste to pickled appetite.
The next appetizer recipe consists of chicken wings recipes. Various non-vegetarian materials like chicken wings, Buffalo wings, drummies & oriental wings are the ingredients of these chicken wings recipes. Additional categories of chicken wings recipes are Barbecue Chicken Wings, Cajun Chicken Wings, Honey Chicken Wings, Mexican Chicken Wings, and Parmesan Chicken Wing. There are various chicken appetite recipes, which you can download from various links through cookery sites.
Salsa appetite recipes, nut & snacks recipes & seafood appetizer recipes are available for choosy eaters who like to eat before the meal. So we can get various flours of appetizer recipes from various cookery sites.
About the Author
Muna wa Wanjiru Has Been Researching and Reporting on Appetizers for Years. For More Information on appetizers recipes, Visit His Site at APPETIZERS RECIPESI Will Also Highly Appreciate Your Views On appetizers recipes At My Blog here
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Garcima 14-Inch All-Purpose Pan Lid, 36cm $17.53 This aluminum lid is flat on the underside so it fits all types of pans, from standard saute pans to specialty paella pans. The lid has a ring of very small air vents toward the center…. |
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Rustic Cazuela Clay Pan – 11 inch – 28 cm Heavy-duty clay for better durrability; Lead free and food safe. Our extra-large dish is perfect for entrée’s a other full-size recipes. BEFORE FIRST USE – Soak in cold water for a minimum of 6 hours to seal the clay’s natural pores.TIPS – Never place an empty pan on the stove or BBQ or add cold liquids to a hot pan; it will crack. Add the ingredients first, then gradually heat the pan. Cazue… |
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Garcima 11-Inch All-Purpose Pan Lid, 28cm $14.63 This aluminum lid is flat on the underside so it fits all types of pans, from standard saute pans to specialty paella pans. The lid has a ring of very small air vents toward the center…. |
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Spain… On The Road Again $20.99 If you’ve ever considered traveling to Spain, or have been to certain spots but not everywhere, this is the DVD set for you. The set includes 13 one-hour episodes as well as plenty of sensual extras, especially for the home gourmet. The series follows master chef Mario Batali, New York Times food writer Mark Bittman, Spanish actress Claudia Bassols, and actress Gwyneth Paltrow on a real road trip … |
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La Rioja: Red Wine $1.99 … |
Traditional Spanish Food
Learn Spanish: Spanish Culture and Traditions: The traditional Christmas food in Spain.
Why is Traditional Mexican Food So Fascinating?
The food of Mexico has a long and varied history. This diverse history is rich with a fusion of influences that has created a cuisine that is enjoyed all over the world. True Mexican cuisine is made of fresh foods that are prepared from scratch. The results are delicious and very good for you.
Mexican cuisine is the result of Spanish, Mayan and Aztec influences. Add in a dash of French and you have today’s Mexican cuisine. Although it has a reputation for being spicy, not all Mexican dishes are hot. Some are creamy and sweet. Depending on the area of Mexico a recipe is from, the food could be based more on beans, fruit, or seafood.
When Cortez and his Conquistadors arrived in Mexico in 1521 from Spain, they found many different foods that they had never heard of before. Avocados, squash, chocolate, peanuts, beans, corn, vanilla, coconuts, and tomatoes were all new taste sensations to them. They also shared their bounty from Spain. Pork, lamb, beef, garlic, cheese, milk, wine, vinegar, and citrus fruits were all new to the native Mexicans. They lost no time in assimilating these new foods into their cuisine, blending them seamlessly with their staples into new recipes.
Every cuisine has a foundation of ingredients. In Mexico, it was squash, corn, and beans. Each region then added their specialties to this foundation. In the Yucatan Peninsula, seafood was the primary addition along with fruit-based sauces. In northern Mexico, the meat was almost always grilled over an open charcoal fire. Oaxaca is thought to be the place corn was first domesticated. Even today, there are many varieties of corn grown in this area that can be found nowhere else. Chiles are another staple in this area. They make seven different varieties of mole sauce in Oaxaca.
In Veracruz and its area, most recipes contain fresh fish. Fish is found in tamales, tacos, burritos and more due to the abundance of this ingredient. They also use a lot of olives, chili peppers, and tomatoes in this area. True Mexican food is very different from what you get in the United States.
The Mexican food we eat in the United States is really Tex-Mex food. In Mexico, it would be very rare to be served both rice and beans in the same course, or even the same meal. In the US, it is common to have them served together on the same plate. Salad is not a usual dish in Mexico, either. All of this is influenced from the US.
You can easily find some authentic Mexican recipes, just do not expect them to be like the meals you get in restaurants. Authentic Mexican cuisine is delicious and worth trying. Take a look at some of the regional recipes that use seafood or grilled beef. They are truly spectacular.
Eating Mexican food does not have to mean ground beef tacos and salsa, though that certainly is a way to enjoy it. The cuisine of Mexico is so rich and full of variety that you may be surprised at all, it has to offer. The cuisine of Mexico can be enjoyed at your own table.
About the Author
Mexican food makes a great change from our usual staples and if you want to surprise your family with something deliciously different tonight. Mexican food is nutritious and flavorful and sure to become a family favorite.
Mexican recipes
are as easy to make as they are tasty. As the father of four boys Mexican food is a favorite in our home. http://www.MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food
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Molcajete – Authentic Mexican Mortar and Pestle $23.95 Our authentic Mexican mortar and pestle is handcarved of natural volcanic stone so it’s just the right shape and texture for grinding herbs, whole spices and rubs, and for mixing sauces and pastes. The molcajete is a must-have for Mexican cuisine including salsa and móle sauces. Each piece is unique, and a beautiful display item for the kitchen, too. Hand-wash. Handmade in Mexico. • Mortar: … |
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Traditional Polished Steel Paella Pan – 13 inch – 32 cm $20.50 “La Ideal” Paella de Acero Pulido, polished steel pan…. |
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Traditional Polished Steel Paella Pan – 16 inch – 40 cm $27.99 “La Ideal” Paella de Acero Pulido, polished steel pan…. |
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Jibaro Hasta el Hueso: Mountain Music of Puerto Rico $11.60 The resurgence of cultural and racial pride in the United States during the 1960s and 1970s had a parallel in Puerto Rico—so much so that today, the mere sound of música jíbara can provoke a cheer of cultural and national pride. In the forward-looking words of the young singer on this recording, Karol Aurora De Jesús Reyes, the music “Will make us shine around the world, until the people h… |
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Traditional Spanish Food Paella – 24W x 16H – Peel and Stick Wall Decal by Wallmonkeys $33.99 WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l… |
It is not hard to find good paella recipes, but it can be tricky sometimes to master making a great paella. I thought I would give you some tips here on what it takes to make a great paella.
A good recipe for paella will include these essential ingredients: bomba rice, Spanish olive oil, Spanish paprika and saffron. Other ingredients will be a combination of: garlic, onions, cilantro, basil, thyme, parsley, a variety of vegetables, chicken, rabbit, fish, shellfish, meats, beans, pimentos and peppers. Start with some combination of these, and by all means, go on to create your own unique paella recipe. Cooking is a creative art so let it flow. There is no right or wrong here.
- Instead of using water when it is time to cook the rice, have a broth on hand you made previously. If you are making a chicken paella, cook a whole chicken a few days before and make chicken broth from the bones and scraps. Do the same if you are going to make a seafood, meat or vegetarian paella. Using a broth over water will pop and deepen all the flavors.
- Use a fine quality Spanish olive oil over other olive oils. The flavor of Spanish olive oils is so distinctive and splendid. They also make flavored olive oils with garlic, rosemary, thyme and lemons. All of these are wonderful and rich.
- Use a high quality saffron. Make sure it is genuine, pure saffron from Spain. Buy it in threads, not ground for the best quality. It is expensive, but a little goes a long way. Grind it with a mortar and pestle for even saturation and flavor.
- The rice for paella is crucial. You cannot use just any old rice. The Spanish rice is perfect for paella, and the best one I have found is the Bomba rice. It is superior to all the other Spanish rice though it takes more liquid than the others.
- The ratio of liquid to rice is tricky, and I have never seen a recipe that calls for the exact same amount. Bomba rice requires about 1/3 more water. Three cups of Bomba rice will serve 8-10 people plentifully when including all the other ingredients. I would estimate about 2 1/2 – 3 cups of liquid per one cup of Bomba rice. I start out with the 2 1/2 amount and see how it goes, depending on the type of paella I am making. The more ingredients I have going, the more absorption, the more liquid I may need. I can always add the extra 1 1/2 cups towards the end. The more you make paella, the more you will master these ratios. It is an art…which means you feel your way along.
- Never cook paella until the rice is completely done. You want to remove it from the stove top or the oven BEFORE the rice is done, and let it sit still, covered, while the rice will finish cooking.
- Experiment with the use of a mortar and pestle for crushing your saffron, parsley, garlic and nuts. It is an ancient method, but does a better job than any modern mechanism to preserve flavor and texture.
- Spanish paprika is incredible, and they make several kinds from mild sweet to bittersweet to hot and smokey. Try them all. I love the smokey.
- You can make paella in advance and keep it at room temperature for several hours before serving.
- Finish your paella in the oven if you are cooking on a stove top as opposed to an official paella burner, especially if it is a big paella pan.
- Try cooking your paella over a wood burning fire, where it will cook slow and steady and achieve the precious “socarrat“, the crispy rice that sticks to the bottom of the pan and sometimes throughout the paella. The combination of the crispy rice and paella juice is well…the heavenly outcome of paella recipes well done.
Spanish Paella
Spanish Paella Recipe (not Valencian!)
Any EASY recipes for Spanish paella?
How do I cook the mussels?
How do I keep it warm during appetizers and drinks?
Try recipies.com
They are wonderful. Loads of advice. Good luck.
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Paderno World Cuisine 18.5 Inch Polished Carbon Steel Paella Pan $34.90 A4172447 Diameter: 18.5” This paella pan is constructed of polished carbon steel with dual handles. It will accommodate 6, 8, or 15 servings. Specifications: -Low design -Many sizes available -Material: Polished carbon steel -Cleaning and care: dishwasher safe -Warranty: 1 year… |
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15-Inch Traditional Steel Paella Pan $20.06 This size pan makes enough paella for a dinner of 6 people. It is the traditional steel paella pan used by Spaniards for centuries. The pan bottom is dimpled in order to spread heat evenly. You can use this paella pan either in the oven, on top of the stove, or on an outdoor grill. As you use your steel paella pan it will become seasoned: changing color and absorbing more flavors as you continue … |
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Garcima 14-Inch All-Purpose Pan Lid, 36cm $17.55 This aluminum lid is flat on the underside so it fits all types of pans, from standard saute pans to specialty paella pans. The lid has a ring of very small air vents toward the center…. |
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Hot & Spicy Salsa Hits $3.80 1. La Paella – Que Vengan Los Rumberos 2. De Todo Un Poco 3. No Me Reganes – Buscando Ambiente – Suenan Los Cueros 4. Ay Caray! 5. Quisiera Saber – Canta Mi Corazon – Ana Y Saoco 6. La Pajarilla 7. Papa Upa – El Mesias – El Patillero 8. Johnny’s Mambo 9. Si Pudiera – Cuando Volvera – Bailame Como Quieras 10. Que Siga El Baile… |
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Old Shool Salsa Classics Vol.1 Tracks: 1. Macho Perez - |
Mediterranean Paella
Mediterranean Paella
Which career is best?
I’m only 15, but when I leave school (2 years) and go to uni/college, what would I be best studying? I enjoy drawing in my spare time and have been praised by friends, teachers and family for my drawings etc. I’d be looking for a job animating cartoons, movies etc. But I was told that animators don’t get a lot of money, and that it is very time consuming and rather boring.
Another thing I enjoy is cooking, I’ve cooked paella, lobster, mediterranean grilled tuna etc. Would being a chef be a better option than an animator?
And the last thing I am interested in, is psychology, I enjoy helping people and learning a bit more about how the brain works etc.
So, what job would be best for earning a decent amount of money which is fun, not boring and not time consuming. Those jobs are, a chef, artist of some sort or psychology.
The average psychologist makes more money than the average animator.
The average animator makes more money than the average chef.
In fact, most of those who took student-loans to go to cooking-school, upon graduation, find that they are unable to make payments on their student loan.
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Spain … |
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Hand Harvested Mediterranean Salt with Hibiscus $19.41 Sweet salt? While there may be no such a thing, the delicate floral aroma will certainly expand the possibilities. A great addition to your light cooking; add aroma without heavy ingredients. Enjoy our many varieties: Natural – Slightly grey in color, this salt puts table salt to shame. Perfect to serve at your table with a small bowl and spoon.Mediterranean Herb – Our personal favorite! The per… |
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Hand Harvested Mediterranean Sea Salt with Herbs $14.50 Our Favorite! Full of flavor and rich with freshly dried Oregano, Rosemary, Marjoram, Thyme, and Summer Savory. A Great addition to all things grilled, sautéed, and sauces. Enjoy our many varieties: Natural – Slightly grey in color, this salt puts table salt to shame. Perfect to serve at your table with a small bowl and spoon.Mediterranean Herb – Our personal favorite! The perfect all-purpose s… |
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Hand Harvested Mediterranean Sea Salt – Natural $11.15 Rich in flavor and slightly moist, this is more than just ordinary table salt, this is a unadulterated pure rustic mineral salt. Add a true gourmet touch to your table and to your cooking. Enjoy our many varieties: Natural – Slightly grey in color, this salt puts table salt to shame. Perfect to serve at your table with a small bowl and spoon.Mediterranean Herb – Our personal favorite! The perfec… |
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La Paella: Deliciously Authentic Rice Dishes from Spain’s Mediterranean Coast $9.38 La Paella – Deliciously Authentic Rice Dishes from Spain’s Mediterranean Coast By Jeff Koehler”The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff… |
