1/4 cup extra-virgin olive oil
12-16 ounces Spanish chorizo sliced (or substitute linguiça or andouille)
1/2 large onion, diced
1 large red pepper, 1/2 slices
4 cloves garlic, minced
1 cup crushed tomatoes
1 pound chicken breast, cut into 1-inch cubes (or scallops for seafood variant)
2 cups (500 grams dried) Bomba rice (or substitute Calasparra)
6 cups chicken stock
1 pound (about 16 to 20 count) extra-large shrimp, peeled and deveined, tail on

For spice mixture:
3/4 cup dry white wine
1 1/2 tablespoons cumin
1 1/2 tablespoons smoked paprika
1 teaspoon thyme
1 bay leaf
1 large pinch saffron threads

1. Prepare spice mixture and set aside.
2. Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds) or use two burners on gas stovetop. 
3. Put 1/4 cup olive oil in a paella pan or 20-inch camp skillet. Heat until hot but not smoking. Add the chorizo and brown lightly on both sides, about 3 to 5 minutes. Remove chorizo from pan and set aside. 
4. Add the onions, red pepper, garlic and crushed tomatoes and cook, stirring frequently, until onions are soft, about 3 to 5 minutes. If using chicken, add to pan and cook, stirring, just until chicken is no longer pink on the outside, as it will simmer for a good length of time.
5. Add 2 to 3 cups stock, bring to simmer, then add the rice, chorizo and the spice mixture. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a low, slow simmer. 
6. Push the shrimp down into the simmering mixture (and do the same with scallops if using them) so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly; if using cooktop, rotate pan periodically. 
7. Add stock as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes check rice and continue to cook, adding stock, until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Serve and enjoy.

8 servings


Matt

1/4 cup chopped green onion
1 cup shredded cooked chicken
8 oz softened cream cheese
1 cup shredded mozzarella
1/4 cup golden raisins
1 clove garlic pressed
1/2 tsp curry
1/4 tsp salt
1/4 cup shredded coconut
1/4 cup sliced almonds
1/4 cup apricot jam


Combine first eight ingredients (through salt). Spread mixture into a small pan and bake for 18-20 minutes at 400˚. Meanwhile, combine coconut and almonds in a microwave safe bowl for cook for 1-2 minutes, stirring every 20 seconds until ingredients are evenly toasted. Remove mixture from the oven and spread apricot jam over top of hot dip. Next, sprinkle the warm coconut/almond mixture over top of the jam. Serve with apple wedges and celery.


6-8 servings


Friend

Sauce:
3/4 cups apple cider vinegar
1/4 cup mild honey
1/4 cup ketchup
3/4 Tbsp hot sauce, such as Tabasco
2 large garlic cloves, minced
1 Tbsp minced peeled ginger
1/2 tsp salt

Shrimp:
2 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined
2 Tbsp vegetable oil
1/2 tsp salt


Sauce:
Stir together all sauce ingredients in a heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 2/3 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)

Shrimp:
If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.

Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

Serve with Coconut Rice.


4 servings


epicurious

• Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
• In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask.
• Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
• Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.

2 cups jasmine rice
1 cup coconut cream
1-1/2 Tbsp sugar
1 tsp kosher salt


Rinse rice in a large bowl with cool water until water runs clear. Drain rice.

Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40-45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.


6 servings


epicurious

1/3-1/2 cup fine-quality olive oil
1 cup finely diced onion
3 garlic cloves, peeled and minced
6 anchovy fillets, chopped
1/4 cup dry white wine
4 cups hand-crushed, canned, imported San Marzano Italian plum tomatoes, with juice
1 cup Gaeta olives (or other brine-cured black olives), pitted and sliced
2 Tbsp salted-packed capers, well rinsed
Dried red pepper flakes to taste, optional
Salt and pepper to taste
1 lb spaghetti
10 fresh basil leaves, torn
Pinch dried oregano
2 Tbsp chopped Italian parsley

1. Place oil, onion and garlic in a large sauté pan over medium-low heat. Sauté for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and sauté until anchovies have dissolved into the oil.
2. Raise heat and add wine. Bring to a boil, then stir in tomatoes, olives, capers, and, if using, red-pepper flakes. Return to a boil. Lower heat and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper and simmer for 10 minutes.
3. Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.
4. Just before serving, stir basil and oregano into the sauce.
5. Drain spaghetti. Return drained spaghetti to the pot. Over medium-high heat, stir in 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.

4 servings


Rao's Cookbook


DETAILS

2 Tbsp olive oil
1 cup finely chopped baby carrots
1 onion, finely chopped
2 cloves garlic, minced
1 lb lean ground beef or meatloaf mix
1 cup whole milk
28-oz can crushed tomatoes
6-oz can tomato paste
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp dried basil
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/2 cup whole milk
1/4 cup grated Parmesan cheese

1. Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
2. Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

8 servings


allrecipes


DETAILS

2 cups unbleached flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground allspice
1/4 tsp nutmeg
1 cup coarsely chopped walnuts or pecans, optional
3/4 cup mini chocolate chips, optional
3 large bananas, very ripe, soft, darkly speckled, well mashed (about 1-1/2 cups)
1/2 cup vanilla yogurt
2 large eggs, lightly beaten
6 Tbsp butter, melted and cooled
2 tsp pure vanilla extract


Preheat oven to 325˚. Grease a large, 9x5 loaf pan and set aside.

Stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts and chocolate chips together in a large bowl and set aside.

In a medium bowl, mix the mashed bananas, yogurt, eggs, butter and vanilla together.

Lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky. Spoon the batter into the loaf pan and smooth the surface with a spatula.

Bake at 325˚ until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 70-75 minutes. It does take a long time to cook! Cool in the pan for about 5 minutes and then turn out and let cool on a wire rack.


12 servings


Penzey's