kencooking

Recipe from the New Orleans School of Cooking Yeild: 8-10 servings Ingredients

• 24oz quartered artichokes
• 1qt strong chicken stock
• 1 tbsp. chopped parsley
• 1/3 C flour, plus 1 Tbsp
• 1 qt heavy cream
• 2 C. chopped green onions (split for cooking and garnish)
• 1/2-1lb shrimp, peeled and deveined
• 1/4 C. melted butter
• 1Tbsp Kaydub’s Cajun blend
• 2tsp Salt
• 2tsp pepper

Directions

• Combine artichoke, chicken stock, green onions, salt, and Kaydub’s Cajun blend and bring to a boil. Reduce to a simmer for about 12 minutes
• Combine butter and flour for a light roux and add to simmering pot. Stir in heavy cream and simmer for 10 minutes. For roux, just after it looses it’s "butter cookie" smell, don’t let it darken.
• Add shrimp and simmer for 5 more minutes. Serve with freshy chopped green onions and parsey for garnish.

Tasting notes: After having made this for the first time, I had two thoughts. The first is, the shrimp are really optional. In the south, you can get tiny bay-sized shrimp which pack the flavor of a full shrimp. In other areas, those just aren’t available. I had this soup in New Orleans with the small shrimp, and they really added to the overall flavor, since you had a shrimp in every bite. With larger shrimp, it didn’t add as much. Not sure if finely chopping the larger shrimp would work, I’ll try that next time. However, it’s still a great soup without the shrimp, and if you remove them, you have a hearty vegetarian soup. The second is, this is a VERY heavy soup. This is the unadulterated recipe from the school, but I’m going to have to work with it to lighten it up for my own tastes. Obviously the first thing would be to reduce the heavy cream, but I actually halved that for my test, and it was still too heavy for me. I have to experiment with 1/2 & 1/2, or a blend of cream and light milk since you can’t eat much of this without feeling like you’ve eaten your fat for the day.

Based on a recipe from Emeril Lagasse

Yeild: 6-8 servings

Ingredients

• Extra virgin olive oil
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound of chicken, cut into 1 inch pieces
• 1/2 pounds andouille sausage, sliced
• 1 large onion chopped
• 1/2 cup chopped celery
• 1 bell pepper, chopped
• 2 Tbsp (4 medium cloves) minced garlic
• 3 bay leaves
• 1 cup chopped tomatoes
• 1 cup chopped green onions
• 1/2 cup chopped parsley
• 4 cups water
• 1-1/2 cups rice
• 4 Tbsp Kaydub’s Cajun blend
• Salt and pepper

Directions

• In a large deep pan (or a paella pan), heat 2 turns of olive oil over medium high heat
• Coat shrimp with Kaydub’s Cajun blend and saute until almost cooked through, about 4 minutes.
• Remove shrimp and set aside.
• Coat chicken pieces with Kaydub’s Cajun blend. Add another turn of olive oil to Pan
• Add chicken pieces and saute until browned on both sides, around 5 minutes
• Remove chicken and set aside.
• Add sausage and cook until browned.
• Add onion, celery, bell pepper, garlic, bay leaves, 1/2 Tablespoon of Kaydub’s Cajun blend, and cook until vegetables are wilted, about 6 minutes.
• Add tomatoes and water and return chicken pieces to pan
• Season with salt and pepper and simmer, covered, for 20 minutes.
• Add rice to pot, stir well and return to a boil.
• Reduce heat to low, cover pot, and cook for 15 minutes.
• Add shrimp, green onions and parsley to pan, stir in, and continue to cook, covered, for another 10 minutes.
• Remove from heat and let sit, covered, 10 minutes before serving.

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Recipe by Ken Wallich

• Prep time: 30 minutes
• Cooking time: 2-1/2 to 3 hours
• Yield: 4-6 servings

Paella is, at its heart, a rice dish. Once you get a stock you like, and practice slowly cooking the rice with it, that alone makes a wonderful dish. Then, you can add whatever you or your guests like to it, making it an extremely healthy and versatile dish. Modify this recipe as you see fit, that’s the fun part about Paella, other than the eating! You can make it meatless, with chicken, sausage, seafood, or any combination.

Be sure to use some oil to substitute for the fat extracted from the meat in both the broth and rice preparation, if you choose to go meatless.

Pre-cook all meat you’re going to add, except the seafood which will be cooked in the rice. With shellfish such as mussels and clams I prefer to boil them for 10 minutes, then add them at the last step of the cooking cycle.

Paella:

• 2 tablespoons olive oil
• 4+ cups Paella Stock (recipe follows)
• 1 pound Mexican style chorizo
• 1/2 pound sliced sausage (go wild!)
• 1/2 lb de-shelled shrimp (reserve shells)
• 1/2 cup artichoke hearts
• 1/2 cup pitted green olives
• 1 cup bell peppers, diced
• 1 lemon, sliced in quarters
• 2 Jalapenos, diced (optional)
• 1/2 cup onions
• 2 cups Paella (or Arborio) rice
• 2 tablespoons salt
• 2 tablespoons freshly ground black pepper

Stock:

• 2 tablespoons olive oil
• 3 chicken thighs
• Shrimp shells from 1/2 lb of shrimp
• 1 ham hock
• 1/2 cups onion, diced
• 1/2 cup celery, roughly chopped
• 1/2 cup carrots, roughly chopped
• 3 tablespoons garlic, minced
• 3/4 cup white wine
• Seafood stock, about 2 cups
• Water 4 cups
• 1/2 tsp. saffron dissolved in 1 cup warm water
• 1 Tsp Zatarains concentrated Shrimp and Crab boil (optional)

Preparing the Stock (can be prepared ahead of time)

In a large stock pot over high heat add 2 tablespoons olive oil. Add chicken thighs and ham hock to pot and brown thighs on both sides. Remove chicken, leaving the ham hocks in the pot. Add onions, celery, carrots, garlic and cook until onion is translucent. Deglaze with white wine and reduce by half. Next add the seafood stock, shrimp shells, saffron, Zatarain’s and 3-4 cups of water. Let simmer for 2 hours, uncovered. I prefer to remove the skin from the chicken thighs as well, you can also just use skinless thighs, just use a little more oil when browning the chicken with the ham hocks. When stock is finished simmering, strain and hold stock on low heat.

Preparing the Paella

In a large saute pan or paella pan or cast iron skillet add 2 tablespoons oil, chorizo, bell pepper, Jalapenos and onion, cook until the onions are just translucent. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level.  Add 1 cup of broth at a time to the rice; do not stir! As broth is absorbed, add another cup of broth. When rice is al dente, or 3/4 of the way of being fully cooked (usually after 4 cups of stock), add chicken thighs (optionally de-skinned), pre-cooked meat or sausage, shrimp, and whatever other seafood/tofu you want to add. Bury any seafood items in the rice so they will cook. Also add lemon slices at this point.

Add one more cup of broth, cover pan with a tightly fitting lid, cook for 10-15 minutes more. Turn off heat, let sit another 15-30 minutes.

My initial inspiration for learning to make Paella started when I visited Barcelona and ate the amazing food there. I started making paella based on a recipe from Guy Fieri on the Food Network

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Recipe by Herbert Wallich, fine tuned for simplicity by Ken Wallich

A childhood comfort-food favorite. My dad (Herb) used to make this once, maybe twice a year. It was a special treat because meals were mostly low-cost meat and potatoes and boiled veggies, Dad only cooked once in a while, french toast on weekends, crab on occasion (Dungeness crab was relatively cheap when I was a kid, and you could catch it yourself in SF bay), and only when he’d saved up enough to pay for the more expensive ingredients like prawns would we get this.

I’ve modified the recipe slightly, because he had done the same, but never wrote down his modifications. This is the best rendition I’ve made, for my tastes, perhaps even a slight improvement on my childhood memories. It’s pretty simple, and I’ve streamlined the recipe, so if you make it just like it’s written, it’s very fast to prepare.

Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Yield: 6 servings

Ingredients:

• 2lbs 16/20 Shrimp/Prawns
• 1/2 cup flour
• 1/2 cup olive oil
• 1/2 cup white wine (don’t skimp! Use wine you’d actually drink)
• 2 tsp tomato paste
• 4 Tbs warm water
• 1 tsp salt
• 1/2 tsp pepper
• Dash cayenne pepper (or more, to taste)
• 1 Tbs chopped parsley
• 1 scallion chopped
• 2 tsp lemon juice
• 3 cloves garlic, chopped

Preparation:

1. Combine tomato paste, water, salt, pepper and cayenne pepper in a saucepan. Cook over low heat 5 min.
2. Heat olive oil in a skillet. Roll shrimp in flour. Add shrimp and lightly brown on both sides.
3. Remove shrimp, add garlic to remaining oil, brown slightly.
4. Drain oil/garlic and combine with tomato paste mixture in saucepan.
5. Return Shrimp to skillet, add wine to shrimp and cook over low heat till wine is absorbed.
6. Pour tomato paste mixture over shrimp – add parsley and onion and cook 5 minutes.
7. Remove from pan add lemon juice and serve

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