Last night I made paella on the Big Green Egg. It turned out amazing. It's not as hard as you might think. I think the key is prep, organization and a helper. Prep everything ahead of time. Put everything in small containers a place the container on a big tray In order of how they will be used. Start with oil, chicken, chorizo, onions, paprika, garlic, rice, stock, veggies then the seafood. There may be some exceptions to this order but it's a pretty good guide. Arborio rice worked well. Fresh seafood is obviously preferred but the bags of frozen mixed seafood at Trader Joes are hard to beat. The key to a good traditional paella is natural wood charcoal for a little smokiness. Also very important is you must stop stiring once everything is well blended to form that good crust on the bottom that makes it amazing. Don't stir in the fish and seafood, just place them by hand and press them into the paella. This is one of my favorite things to make and great for entertaining just be organized and prepped before your guests arrive.
This is a concept that came about while I was thinking of ideas for an upcoming grilling competition. Pretty simple as far as the prep goes. Stick a knife through the middle of a pork loin and make slit big enough to stuff for two chorizo sausages. Obviously this will not work with the soft Mexican chorizo. remove the skin from the sausages if possible or at least puncture the sides. Rub the whole thing with a good Spanish type rub (fennel. smoked paprika, salt, pepper, coriander and ground mustard seed). Then vacuum pack the whole thing and refrigerate over night or at least 3 hours. We found that this is best cooked over indirect heat and wrapped in foil. It's ok to finish on hot grill just to put grill marks on it and a little char flavor. I think this would be great with a sauce of some kind. Maybe a herby chimichuri or something like that. - Shannon
A very quick dish I made for Tanette last night. Easy and delicious. You could definitely substitute Gorgonzola for the goat cheese. -- Drew
The recipe is from Giada...
2-17 oz vacuum packed potato gnocchi (don't get the hard ones)
3 cups heavy cream
1 cup chicken broth
1/4 C flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
12 oz fresh baby spinach
3 oz goat cheese
1/4 cup freshly grated Parmesan cheese
(***Note...I cut the recipe in half for two people and baked it in an 8x8 glass dish. Perfect amount for two.)
Preheat oven to 400 degrees.
Place gnocchi in a lightly greased 9x13 baking dish.
In a medium saucepan, whisk together the cream, chicken broth and flour over medium heat.
Continue whisking until simmering and thickened, about 5 minutes.
Stir in the salt, pepper and nutmeg. Add spinach and toss to coat.
Pour mixture over the gnocchi and spread the spinach to cover.
Crumble the goat cheese over the top and sprinkle with Parmesan.
Bake until golden, about 30 minutes.
A dinner at Shannon's is always a good time. This year's birthday dinner at Shannon's was absolutely bat shit crazy! Through a great Chef friend of ours (you know who you are AW), we were hooked up with some incredible food. View and weep, my friends. View and weep.
An indulgent bite! Truffled potato gratin, foie gras, freshly shaved black truffle.
No fork needed!!
That's one thick cigar, Shannon!
Ridiculous chocolate tres leches made by my talented wife
I'm proud (?!) to say that I was the only one that finished their ENTIRE steak. I was in such a zone. My endorphins were firing full blast and I didn't stop until I cleaned my plate. Oh, and seconds of the potato dish and dessert.
A great night and one of the best meals of my life. Thank you Shannon and Kevin for a great time! -- Drew
A couple friends joined me for lunch at Linger today. We all loved the food! I've heard about this place, but don't get to this side of town that often, so had to do it. Strong, but balanced flavors. Unusual combinations. Delicious sauces. Great stuff! I'll definitely be back. -- Drew
Shannon and I went to Rubio's yesterday and threw down some tacos! Shannon had been there a bunch of times, mostly in CA, but I had never been there. Everything was pretty solid, but the hit was definitely the Mango Habanero Mahi-Mahi tacos. Perfect blend of sweet and spicy. Wish I had some right now!
The best Thai I have ever had, hands down @ Pok Pok. You gotta try the Boars Collar. I can't even begin to tell you how amazing this dish was. Super spicy but crazy good. The Pok Pok salad was stupid good and the Fish Sauce Wings will make you hate all other wings. While in this pacific northwest grub mecca I also experienced the best breakfast I have had in years at a place in Portland called Gravy. Without question it was the best corned beef hash I have ever come within a hundred miles of. Their biscuits and gravy were the best I have ever had outside of my house. Gravy is worth the trip alone. The other foody must have was Voodoo Doughnuts, you can't call yourself a foody until you have had a Bacon Maple bar from this house of sin. Portland has flat out blown me away. I had no idea how amazing this food town is. I can't wait to get back to this foody paradise. I must say however it would be nice to see the sun now and then but the food makes up for the lack of vitamin D.