This is one of those meals that is so simple yet so good, that you can’t believe you didn’t make it before or that you don’t have it for dinner a few nights per week. It’s from The New Spanish Table and I promise, the next few posts WILL NOT be from that cookbook. Really. But, it’s such a wonderful cookbook! But no. I will restrain myself.
Here, I had just scored some figs from Limbo and was needing something to do with them. This was the perfect solution!
Grilled Chicken with Fresh Fig Salsita
Pollo a la Brasa con Salsita de Higos
8 to 9 smallish ripe but firm fresh figs, trimmed and cut into thin wedges
1/2 small red onion, thinly sliced (I used a sweet onion instead)
3 tsbp medium-dry sherry
2 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
3 large garlic cloves, minced
1 tbsp chopped fresh rosemary
kosher or sea salt
freshly ground black pepper
4 boneless, skinless chicken breast halves, rinsed and patted dry
1/4 cup lightly toasted slivered almonds
1/4 cup finely sliced fresh mint
Place figs, onion, sherry, vinegar and olive oil in a bowl; toss to mix. Let stand for 30 minutes.
Get your grill . . . → Read More: Grilled Chicken with Fresh Fig Salsita
I combined a couple of recipes here — one of the Paella recipes in the (awesome) New Spanish Table cookbook, a paella recipe from Tyler Florence and I also used the meat I wanted to — chicken thighs, chorizo and shrimp, rather than the exact ones in either recipe. You could throw all manner of meat and seafood in here, but I stuck to those three.
This makes a ton of paella! A. Ton. Of. Paella. It would be great to make for a dinner party or of you want to make something for dinner, have lunch the next day, and then be able to freeze a couple more lunches.
You will need a huge skillet or an actual paella pan here. Do not underestimate the amount of room you need in your cooking vessel or you will cry into your overflowing pan of Spanish tastiness.
Aside from the simmering stock, this all happens in one pan!
Lots of pictures in this post…
Paella for a Crowd
This will easily serve 8 as a main course.
1 tbsp smoked paprika
2 tsp dried oregano
1 lb chicken thighs
2 tbsp extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 white onion, diced
6 . . . → Read More: Spanish Paella for a Crowd
Mostly all pictures from our trip to Roslyn, WA. We stayed at Huckleberry House, right near downtown. We were in the Cicely Suite. Breakfast was delicious — smoked salmon and vegetable egg scramble, pepper-honey bacon, huckleberry pancakes and fruit. If you are looking for a place to stay in Roslyn, this was very nice. We aren’t normally B&B kind of people, but we enjoyed it.
Okay, now the pictures.
The drive there, along 84/30.
Where we stayed.
The Cicley Suite.
The B&B’s library.
Northern Exposure location guide!
A poster from MooseFest, a NoEx convention kind of thing.
The Brick Tavern!
Dr. Fleischman’s office. Now it’s a gift store, but his name is still there.
The Roslyn(‘s) Cafe mural. They’ve taken out the ‘s.
Me by the mural!
The door to KBHR. The text is still up! Minnifield Communications Network! This is a 2nd door to a furniture store. You can’t go in this way, but they’ve kept the DJ area intact too.
KBHR from a distance and a mining statue.
The DJ area, . . . → Read More: Pictures from Roslyn
Okay, here is where I admit my love of Northern Exposure, at least until that other doctor came to town and Joel moved into the woods or whatever the hell that was. And, do you believe it — Portland is only a 4.5 4 hour drive from Roslyn, WA, where Northern Exposure was filmed?! And also, most of the buildings and stuff are all still there. I’ve actually wanted to drive to Roslyn since we moved here and I realized how close it was. It’s only taken nine years, but we’re actually going this month!
So, to get ready, we’ve been speeding through the dvd’s (we’re on season 3 now) and I took out my The Northern Exposure Cookbook: A Community Cookbook from the Heart of the Alaskan Riviera to create a feast for episode watching last weekend. Now, I will be the first to admit that cookbooks based on TV shows seem kind of silly, but this one I love, not that I have much experience with TV show cookbooks, of course…
The Northern Exposure Cookbook is written by the character of Ruth-Anne Miller, as a community cookbook from Cicely, and most all the recipes have . . . → Read More: Cooking from Northern Exposure (Part I)
It was Fall here in Portland…for about a weekend. Really! It was cold and we had a high of only 60 degrees F and quite honestly I loved it. Now, we are back to the sunny and the 80′s nonsense but when it was nice and Fall-like, I made this soup. It was delicious!
Instead of kielbasa, I used that age-old tradition of going through the freezer, seeing what was in there, and using that. It was sweet Italian sausage (2) and some chorizo (1) the uncooked kind, so I thawed it all and browned that up first. You can also use cooked kielbasa (what the original recipe called for) or even Spanish chorizo. I am thinking about giving that a try next time.
Let’s see, I also added some harissa (because I had some) and I opted to add both some red wine and red wine vinegar. You could also just pick one and use two tablespoons of whichever one you choose.
Green Lentil & Sausage Soup
Adapted from a recipe by Ina Garten, in the cookbook, Barefoot in Paris
1 pound French green lentils (recommended: du Puy)
2 tbsp cup olive oil, plus extra for serving
4 cups diced yellow onions . . . → Read More: Hello Fall: Green Lentil & Sausage Soup