Main Courses

Seafood Paella (adapted from http://www.jocooks.com/main-courses/poultry-main-courses/chicken-and-seafood-paella/)

Ingredients for 4-6 servings:

• Generous drizzle (about 4 T) of EVOO in a paella pan or large cast iron skillet. 
• 2 Andouille or Chorizo sausages, cut into 1" pieces
• 1/2 pound of mild fish (Mahi Mahi works well) cut into 1" cubes
• 1 c chopped onion 
• several (3-7) minced garlic cloves
• 1.5 c "Calasparra" rice (found at World Market) or "Bomba" rice 
• 1 14 oz. can diced tomatoes (fire roasted with green chilis if you like it spicy!)
• 4 c chicken or vegetable stock
• 2 t smoked paprika
• pinch saffron (or tumeric)
• S & P (throughout prep)
• 16 large shrimp, raw, tails on
• 12-16 fresh live mussels (cleaned, if open, discard)
• 12-16 fresh live clams (cleaned, if open, discard)
• 1/2 c frozen baby peas
• Spring onions, chopped for garnish
• Fresh parsley, chopped for garnish
• 2 lemons, cut into wedges for garnish
• Hot sauce, like Tabasco if desired

Heat oil on medium high flame. Add sausages and fish, and sprinkle with S & P. Cook for 5 minutes to sear sides. Push to side of pan, rdeuce to medium flame, and add onions; sprinkle with S & P and cook 3 minutes to soften. Add garlic; cook for one minute. Stir all together, and stir in rice to coat with oil and drippings. Add canned tomatoes; give all a generous stir, and cook for 5 minutes. Add broth, paprika, saffron and S & P again. Stir gently to allow all the broth to be evenly distributed throughout the pan, but then don't stir again; let some rice stick to bottom. Cover loosely with a cookie sheet or some other large lid, but not tightly fitting. cook for 15 minutes, until most of the liquid has been absorbed. Remove lid and place shellfish into the rice in an attractive arrangement. Cook another 10 minutes till mussels and clams open. Turn off heat. Sprinkle frozen peas all over and cover. The heat from the rice, etc. will thaw peas and keep their bright green color. Arrange spring onions, parsley and lemon wedges just before serving in cooking pan.

Lentil, Tortellini and Sausage Stew

Brown 1 clove garlic (crushed), 1 c. chopped carrots and 1/4 c. chopped onions in 1 T. olive oil in a large pot. Add 1/3 c. lentils, 1 chicken boullion cube, 1 1/2 t. basil, 1 1/2 t. thyme, 1/2 t. pepper, 15 oz. chopped tomatoes and 1 c. water. Bring to a boil and simmer for 10 minutes. Add 4 Italian sausages, chopped into 1 inch lengths. Cook for 30 min. more. Add 2/3 c. dried tortellini, adding more water if needed. Cook for 15 minutes more. Serve with cornbread.
 
Tortellini Alfredo
Follow package directions to cook one package of dried tortellini. Set aside, keep warm.

Alfredo Sauce:
Cook and drain 4 strips bacon til crisp. Add 2 T. butter and 1 c. heavy cream to bacon grease. Add 2 dashes of nutmeg and s/p to taste. Cook til liquid is somewhat reduced and thickened. Add 1 c. grated parmesan cheese. Add chopped bacon back in. Re-heat tortellini in sauce. Serve immediately.

Shrimp and Beans
Peel and de-vein 1 lb. shrimp. Rinse and drain. In a large skillet, saute 4 cloves crushed garlic, 1/2 c. canned whole tomatoes (carefully smashing them as you cook), 2 sage leaves, and 4 T fresh parsley in 1/4 c. olive oil for 2 minutes. Add shrimp, cook until opaque and pink. Add a 15 oz. can drained canellini beans. Cook 5 minutes more. Serve over angel hair or fettucine if desired. (See "Appetizers" for Fried Calzone, pictured with shrimp)


Shrimp and Grits

Shrimp
Coat 2 lbs. shrimp in 2 T flour.
Cook and drain 5 slices bacon.
Cook 1 pkg. sliced mushrooms, chopped, in the bacon grease til they just release their liquid.
Add shrimp to mushrooms, cook until pink.
Add 3 whole cloves garlic and cook for one minute.
Add 1/3 c lemon juice, 1/2 c thinly sliced green onions, 2 t. hot sauce, and 1/2 t. salt.
Serve as a sauce over Cheese Grits.

Cheese Grits
Bring to a boil:
4 T. butter
4 1/2 c. milk
4 1/2 c. water
2 t. salt
1/2 t. hot sauce
1 whole garlic clove
Add in 2 cups grits. Stir constantly for 5 minutes. Turn off heat. Add in 10 oz. shredded cheddar cheese. It will thicken as it cools. 


Rosemary Chicken
Melt 2 T. butter in 1/2 c olive oil in a large skillet. Put in 2 sprigs fresh rosemary, and 3 whole peeled garlic cloves. Cook together for 3 minutes on medium high heat. Meanwhile, rinse and pat dry 6 pieces of chicken. Salt and pepper both sides. Add to the oil mixture. Brown both sides for 5 minutes each; add in 1/2 c white wine. Cover and reduce heat to low. Let simmer for 30 minutes. (If chicken is bone-in, it may take a little longer to cook.) Serve on a large platter, pouring pan juices over. Add a fresh sprig of rosemary to top.

Butternut Soup
Chop one medium onion; soften in 1/2 stick butter. Peel, core and chop one butternut squash and one large potato. Put into large pot with onion and butter. Add one chicken bullion cube, 1/8 t. cayenne pepper, 1/8 t. nutmeg, 1/4 t. salt, 1/4 t. pepper. Add enough water to almost cover the vegetables. Boil for about 20 minutes until veggies are tender. Remove veggies with a slotted spoon and place in blender. (Be sure your blender can accommodate hot liquids) Add some of the liquid from the pot to blender, reserving the rest in a separate container. Cover (and hold the cover while you do this!) and blend on high until smooth. Return to pot and add remainder of liquid until you are satisfied with the consistency. It should be thick and creamy.


Taco Soup
Brown 1 lb. ground beef with one bunch chopped spring onions in large pot. Drain. Add one 16 oz. can each of undrained diced tomatoes, black beans, and corn. Add one packet of Ranch dressing mix and one packet of taco seasoning mix. Add two cans of water. Cook for about 30 minutes. Serve with shredded cheddar cheese, sour cream, chopped avocado, chips or rice.