The Secret to Preparing the Perfect Paella
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According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.
In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.
This article is not a recipe but rather an outline that describes the three basic steps to follow to make a wonderful paella while leaving the reader (the chef!) the latitude to be creative and to make the dish their own by customizing it to their taste.
First the rice.
Select a type of rice that you are comfortable using. Feel free to experiment but know that paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.
Second the meat.
In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts...it's all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your paella.
Third combining it all.
Cover the bottom of the paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked Merguez (spicy lamb sausages) and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the paella dish and cook for about 45 minutes at 350F or until the rice is cooked. At this point you can add raw shrimp or muscles and cook uncovered for another five minutes.
In short, the secret to preparing the perfect paella is to make it your own!
Popularity: 1% [?]
Omaha Steaks 4 (7.75 oz) Chicken Breast Artichoke Parmesan
March 23, 2009 by admin
Filed under Prepared Meals, Appetizers & Hors d'Oeuvres
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An impressive meal that's quick and easy! Boneless chicken breasts rubbed with delicious Italian herbs and parmesan cheese, stuffed with artichoke hearts, spinach, red peppers and a zesty parmesan sauce make this tantalizing entree a real taste treat.
Customer Review: Not impressed
I was expecting great things because of 1) price and 2) Omaha Steaks name. This product did not live up to expectations.
Chicken breast size is nice and cooks up well, but the artichoke parmesan oozes out during cooking and makes a mess. Most all of the stuffing oozes out and leaves a bland (and horribly expensive) chicken breast.
Omaha Steaks offers the Chicken Cordon Bleu which is better for both the tastebuds and wallet.
Popularity: 1% [?]
Easy Tips for Cooking Fish
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- Image by hknodle via Flickr
Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.
Fish should be purchased either frozen or very fresh at the market. Since fish is delicate, fresh fish should not be refrigerated for more than one or two days. Frozen fish should be well thawed before it is cooked and both frozen and fresh fish should be well dried before cooking.
One of the most popular methods of cooking fish is to pan fry it in a shallow amount of oil. White fish should be coated before it is pan fried in order to protect the delicate flesh from the heat. A coating of seasoned white or wholemeal flour or a mixture of flour, beaten egg and fine bread crumbs is sufficient. Olive oil or a combination of oil and butter will give the fish a tasty crispness. The oil should be shallow, about 1/8 inch, and should be preheated in a cast iron or heavy skillet over medium heat to about 365 degrees F. This is hot enough to make a small cube of bread sizzle loudly and brown up in about 45 seconds. Place a few pieces of coated fish into the skillet without crowding and cook them for about 2 to 3 minutes on each side. Thicker pieces should cook for 5 to 6 minutes on the first side and for about 4 minutes on the other side.
Avoid overcooking the fish because overcooking will cause it to taste dry and tough. White fish will change from a translucent color to an opaque color when cooked and will begin to flake when it is done. Fish that flakes too easily is an indication that it may be dry and overcooked.
Grilling is a great way to cook sturdier fish such as grouper, salmon, tuna, and swordfish. Just be sure that the grill is preheated and is cleaned and lightly oiled so that the fish will not stick to it. The sturdier fish may be cooked with a light coating or without any coating. More delicate fillets should be coated and grilled in a grill basket or grilled on a heavy duty sheet of foil.
One of the easiest ways to cook fish is to bake it. Preheat the oven to 450 degrees F and place the seasoned, coated fish onto a lightly oiled baking sheet or shallow baking pan. Bake the fish for about 10 minutes per inch of thickness. As with pan frying, the white fish is properly cooked when its color turns opaque and it begins to flake when a fork is inserted into the center.
Oven broiling is another great way to produce delicious cooked fish. Season and coat the fish well ahead of time. Preheat the broiler and place the fish 5 to 6 inches beneath the broiler. Watch the fish carefully to avoid overcooking. Thicker fillets should be turned halfway through cooking.
The microwave oven can be used to cook a delicious fish dish. Use your favorite recipe for coating and seasoning and try to make the fillets even thickness for best results. Thinner sections of the fish can be folded under each other to help make the fillet an even thickness. Rotate the fish halfway through the cooking time if the microwave oven does not have a turntable. Let the fish stand for a few minutes to finish cooking. Use the color and flake tests to check for final doneness.
Lastly, fish can be steamed or poached with excellent results. To steam the fish, place it in a metal or bamboo steamer. Place the steamer into a saucepan that has water or stock that has been seasoned with lemon, ginger, or any seasonings from your favorite recipe. It is important that the liquid reaches a simmering temperature but not a boiling temperature. Similarly, the fish can be poached by lowering it into a liquid that is simmering but not boiling. A boiling liquid will cook the fish too quickly and cause the outside of the fish to overcook. The poaching liquid can contain any aromatic herb or vegetable that you enjoy. Cooking times are only a few minutes and depend on the thickness of the fish. As always, test the fish for doneness with the color and flake tests.
These easy and common sense tips should give confidence to the preparation of fish dinners at home. Fish is a delicious source of protein and should be included regularly in a healthy diet.
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Popularity: 16% [?]
Garlic Chicken Splash – Chili Lime
March 15, 2009 by admin
Filed under Prepared Meals, Appetizers & Hors d'Oeuvres
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Add layers of flavour to grilled chicken with a simple squirt of this chili lime and garlic sauce. Repeat splash during cooking for added depth.
250 millilitre/8 ounce resealable squirt bottle.
Product of Ontario.
Popularity: 1% [?]
2 Chickens (4 Halves)
March 10, 2009 by admin
Filed under Prepared Meals, Appetizers & Hors d'Oeuvres
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We sugar cure the freshest, most tender chickens. Our own barbecue sauce and just the right amount of spices are added for the best BBQ chicken you have ever tasted. the meat stays moist and tender as our smoking and slow cooking lock in the natural juices. Chickens are halved and packed one half per package. Warming instructions are included.
Popularity: 1% [?]
Lee Kum Kee Sauce for Black Bean Chicken
March 10, 2009 by admin
Filed under Prepared Meals, Appetizers & Hors d'Oeuvres
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Prepared from the best fermented black beans and garlic, this sauce is perfect for cooking stir-fry dishes like Black Bean Chicken.
Popularity: 1% [?]
Chicken Cordon Bleu Stuffed Chicken Breasts
March 9, 2009 by admin
Filed under Prepared Meals, Appetizers & Hors d'Oeuvres
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Premium chicken breast, wrapped around a generous filling of mellowSwiss cheese, which is wrapped around Canadian bacon. How's that fordelicious? No thawing needed.
Customer Review: Delicious Chicken
I was quite surprised by the flavor of this chicken. When properly cooked the chicken is tender, and the flavor of the Canadian bacon and the cheese enhance the chicken exquisitely. Food that is nearly ready to eat has advanced significantly over the last several decades, and this one is one of the best. If you are looking for a quick meal that is tasty and looks as though you spent hours preparing and cooking, then this Chicken Cordon Bleu is a perfect, nearly fail-proof meal.
Popularity: 1% [?]
Ginger Chicken Masala w/ Rice Solo
March 8, 2009 by admin
Filed under Prepared Meals, Appetizers & Hors d'Oeuvres
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Chunks of white chicken breast meat simmered in a ginger tomato sauce inspired by authentic Indian cooking. Served with Basmati rice. All natural. Preservative-free.
Popularity: 1% [?]
Aidells Chicken Apple Breakfast Links, 13 ounces
March 5, 2009 by admin
Filed under Prepared Meals, Appetizers & Hors d'Oeuvres
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While visiting friends on their Midwestern Farm, I love to wake up in the morning and smell breakfast cooking the smoky aroma of sage, black pepper and old-fashioned sausage frying in a heavy iron skillet. One fall morning I ambled out to an apple orchard in back of the farmhouse and picked half-dozen apples. As my contribution to the morning feast, I sautéed the chopped tart apples in some butter and apple cider and served them over the lightly spiced farmhouse sausage. Thats the sensation captured in my Chicken & Apple Sausage.
Popularity: 1% [?]
Rachael Ray Orange Porcelain 8" Skillet – Orange Silicone Handle
February 10, 2009 by admin
Filed under Rachel Ray
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Sizzle bacon strips or caramelize onions to top a burger on this 8-inch skillet from Rachael Ray's new line of cookware. Perfect for small frying tasks on the stovetop, the skillet features aluminum construction that resists corrosion and heats efficiently. The porcelain-enameled exterior distributes even heat and is non-abrasive to sensitive stovetop surfaces. To reduce cooking and cleaning hassles, a nonstick coating lines the skillet's interior. A 7-inch aluminum handle securely rivets to the skillet's side. Silicone rubber covers the handle for ergonomic comfort. The long handle also has a hole installed for hanging purposes. The skillet fares well in ovens up to 400 degrees F. To preserve the efficacy of the nonstick interior, wash the skillet by hand without abrasive scouring pads or cleansers. Rachael Ray offers a variety of open-range cookware to complement this item. Made in Thailand, the skillet is covered by a limited lifetime warranty. The skillet measures 15-1/5 by 8-1/2 by 3 inches and weighs 1-1/2 pounds upon shipping. --Jessica Reuling
Customer Review: Racheal Ray skillet
This is a wonderful nonstick fry pan. I have owned the larger sizes and they are in EXCELLENT condition after over a year of use. It is so hard to find a good quality frying pan that will last over time, and these really do!
Popularity: 1% [?]
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