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Recipes that include rice

Latin Fried Rice

Thursday, October 16, 2008

We got home tonight from the Light the Night Walk, an awareness / fundraiser for The Leukemia & Lymphoma Society. It was really a great time — we took Ice (our dog) down to South Street Seaport and signed in. We got a few hot dogs, balloons, wrist bands, a bag of chips and hung around the huge crowd. Fortunately, we happened to be near the starting point of the walk, so we were amongst the first few hundred people heading to the Brooklyn Bridge. We walked halfway across then turned around and walked back. When we got off at City Hall Park we fed Ice and then it was our turn.

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Curried Crab over Rice

Monday, June 23, 2008

There used to be a wonderful Indian restaurant on 58th Street, where from time to time I’d enjoy their Curried Crab appetizer. For $12, one could have a pint of curry-flavored crab. Every bite was amazing. Unfortunately they went out of business and I haven’t had the dish in a while.

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Beef, Korma-Style

Saturday, July 7, 2007

When looking upon the top sirloin that we had defrosted for dinner, I just didn’t feel like having it as a steak. For some reason it called to me as beef korma. While there are several recipes on AllRecipes for Korma, I decided to make my own.

Korma is a mild-curry dish that is prepared typically with yogurt and nuts. However, I don’t care for nuts in savory food (usually) and we only had either flavored (vanilla) or expensive (Fage) yogurt around, I had to improvise.

Ingredients (approx.)

  • 8oz Beef Steak (Lamb or Chicken could be used instead)
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Unsalted Butter
  • 1/2 cup Yellow Onion, roughly diced
  • 5 cloves Garlic, diced
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Turmeric
  • 1 tsp. Cumin
  • 1 tsp. Garam Masala
  • 1 tsp. Ground Ginger
  • 1 Bay Leaf
  • 1/4 cup Half and Half (or heavy cream or yogurt)
  • 1/4 cup Frozen Peas

Instructions
After cutting the steak in half, it was about 8oz; I seasoned it with kosher salt and then grilled it to barely rare.

While the steak was cooking, I heated a tablespoon extra virgin olive oil and a table spoon of unsalted butter in a saute pan over medium-low heat. I then added half of a large, yellow onion, roughly diced and seasoned with a pinch of kosher salt and a teaspoon of red pepper flakes (jalapeño slices would be good too). As the onions softened, I slowly added the key flavors of Korma, about one teaspoon each of: cayenne pepper, turmeric, cumin, garam masala, ground ginger, and a bay leaf; you could also add some coriander if you have it on hand, I didn’t. Then I tossed in five garlic cloves, sliced. You need to keep the heat low and the ingredients moving in the pan to avoid burning.

After the steak rested for a minute or two, and the sauce had been going for about eight minutes, I diced the steak into about one inch by half inch by half inch pieces. They were absolutely under-cooked inside, that’s what you want. I tossed these into the sauce along with about 1/4 cup of half and half and 1/4 cup of frozen peas, coating everything evenly.

Immediately after adding the peas, which will drop the temperature slightly, taste the sauce for seasoning. I decided mine needed more salt and black pepper. I cooked it for another minute, to bring the meat to medium (although medium rare would be nice too) and then plated along with seasoned rice: I used cilantro, ginger, and garlic in my rice.

The dish is mild and delicious. The red pepper flakes really added some pop to this normally simple dish, and it is was simple and fast to make. Enjoy!

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Paella

Saturday, March 17, 2007

In Chinatown on Wednesday, Jessica and I picked up a huge pile of mussels and mahogany clams, we’re talking about four pounds here– they were just so cheap, $6 total. Jess had just under a pound for dinner that night, while I went to Devi.

So Thursday night we made paella! While there are many wonderful, foreign dishes that can be found in Manhattan, paella is really not one of them. In my experience, most paella in NYC is terrible, and trust me, I’ve searched. If I do discover any decent, digestible dishes, I’ll let you know.

In the meantime, I suggest you do as I do, and make your own paella. It’s substantially cheaper than can be bought, although it’s still quite an expensive dinner. I’ve made it at least half a dozen times, and am quite good at it by now. It’s delicious to practice! I’ve included my recipe and below that some notes on ensuring success.

Ingredients

  • 4 tablespoons olive oil
  • 1 large spanish onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 ounces chorizo sausage, diced
  • 4 skinless, boneless chicken thighs – cut into small chunks/strips
  • 12oz uncooked short grain, white rice
  • 5 cups chicken broth
  • 1/4 cup white wine (red is acceptable to)
  • 1/4 cup white wine vinegar
  • 1 sprig fresh thyme
  • 1 pinch saffron
  • salt to taste & ground black pepper to taste
  • 2 squid, cleaned and cut into 1 inch pieces
  • 2 tomatoes, seeded and chopped
  • 1/2 cup frozen green peas
  • 12 large shrimp, peeled and deveined
  • 1 pound mussels, cleaned and debearded
  • 1 pound clams, cleaned
  • 1/4 cup chopped Italian flat leaf parsley
  • lemon, for garnish
  • Spanish paprika, for garnish

Directions

  1. Heat olive oil in a paella pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine & vinegar, thyme leaves, and saffron. Season with salt and pepper. Bring to a boil, and simmer for 15 minutes; stir occasionally.
  2. Taste the rice, and check to see if it is cooked. If the rice is uncooked (it likely will be), stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary, up to 2 cups additional stock, 5 cups total. Cook until rice is done.
  3. Stir in tomatoes and peas, arrange clams on top. Cook covered for 5 minutes. Stir in squid and arrange remaining seafood on top. Cover and cook for 5 minutes.
  4. Uncover and scatter parsley over the food. Serve with lemon garnish (perhaps covered in cheesecloth, stretch wraps), dust with paprika.

Tips for Success

  • Paella should have a complex flavor, developed from the smokiness of chorizo and dusting of paprika constrasted with the brightness of saffron, wine, and lemon. Know your flavors and how to develop them.
  • Paella is traditionally made using arborio rice. However, since it is expensive, rarely used, and difficult to work with, I prefer short grain rice (I also have a bucket around). Arborio is starchier, so to get the same texture, just work the short grain rice frequently and use more liquid than you normally would.
  • As you can tell from the directions, paella is cooked in successive layers of flavors. Use these as guides for how frequently to stir. In the beginning you can not over stir and at the end you can not under stir. In other words, stir frequently at the beginning and slow down with each step. By the end, when you’re adding seafood, do not stir AT ALL.
  • Plate with plenty of rice, seafood, lemon and paprika.

Mangia!

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