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Posts Tagged ‘jicama’

A couple of nights ago I made Paella for dinner. My mom came back to town so I had to make something to feed 5 adults. This recipe was actually enough for 6, so I have a little leftover in the fridge. That’ll most likely be my lunch once I’m done with this post.

I’ve made Paella a few times before, and it always turns out pretty good, but I’m up for some good advice on how to make a dish better whenever someone can give me a good tip. It turns out that Mike Isabella and Antonia Lofaso from Top Chef were doing a cooking demo in the Whole Foods parking lot. Besides getting autographs Mike told me that the best way to make Paella is to let everything sit over medium heat for about 10-15 minutes once you have all of the ingredients mixed in. People usually get the inclination to keep mixing things around, but by letting it sit you’ll get that nice crusty rice at the bottom that makes Paella a special dish. So, that’s what I did.

My ingredients included 1 cup of frozen peas thawed, 1/2 pound bay scallops, 1/2 cup chopped parsley, 2 of those smoked chorizo sliced, 3 skinless chicken thighs chopped, a 14oz can of diced tomatoes, 2 teaspoons of paprika, 1/2 orange bell pepper diced, 1/2 yellow bell pepper diced, 1/2 red bell pepper diced (wasn’t in the pic, last minute decision), 1/2 onion diced, 1 cup chicken stock (pic shows 2, only used one), 2 cups of sushi rice rinsed (any kind of short-grain rice will work), a large pinch of saffron, and 3 garlic cloves minced.

I started off by heating up my large skillet and then pouring in 2 tablespoons of olive oil. I added the garlic and then 30 seconds later the onion. About 3 or 4 minutes after that I dumped in the peppers and let that go for another 3 or 4 minutes. Then I added the chicken and let it cook for about 4 more minutes before adding the chorizo. Once the chorizo started to get a little color, you guessed it, 3 or 4 minutes, I added the rice. It’s important to get every grain of rice coated in the hot oil so that it toasts a little bit. That helps get the toothsome texture you want in a good Paella.

Then I poured in the can of tomatoes with the liquid. Oh, I forget to mention that I let the saffron sit in the cup of chicken stock for about a half hour along with the paprika, that let’s the flavor and color distribute more evenly. Once the tomatoes started to boil a bit I poured in the flavored chicken stock and seasoned with salt and pepper. I gave that a few minutes to start boiling a little and then added the scallops, peas, and parsley. I mixed everything up, covered the skillet, turned the heat down to medium, and let it sit for 15 minutes.

When I took the lid off almost all of the liquid had absorbed into the rice, yet the rice had kept a nice firm texture. Thanks to Mike’s advice, I did get that nice crust on the bottom. It was, by far, the best Paella I’ve ever made.

I had some of the jicama salad with watercress and red leaf lettuce along with the cilantro-lime dressing left over from the tacos so I served that on the side to complete the meal.

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Over the weekend a couple of our friends stopped by to meet Otis. They came bearing gifts. Flowers for mommy and a Rick Bayless cookbook for daddy, an autographed one nonetheless! The in-laws haven’t really experienced Mexican flavors since there really aren’t many Mexican ingredients available in Japan. While there are a few “Mexican Restaurants”, they’re really just simple mid-scale taquerias. Combine the cookbook, their lack of Mexican food experience, and the fact that Chicago hit 90 degrees yesterday and I really had no choice but to grill up some tasty tacos with all of the fixens.

Some of the dinner was right out of the Bayless cookbook (cilantro-lime dressing, jicama salad, and roasted tomatillo salsa), some was inspired by the Bayless cookbook (grilled pork and sweet potatoes where he used ancho instead of chipotle), and some is right out of my repertoire (chilled corn soup and simmered black beans).

First thing I made was the cilantro-lime dressing. I used 1/2 cup of cilantro, the zest from 1 lime and the juice from three, 1/2 jalapeno seeded and stemmed, 1/2 cup canola oil, and 1/4 cup olive oil.

I threw it all into my little blender and whipped it up! I seasoned it with a little salt and pepper, poured it into a glass jar, and let it sit in the fridge while I prepared the rest of the dinner.

Next, I made the corn soup. I cut the kernels off of 5 ears of corn, chopped up 2 garlic cloves, and diced 1/2 onion. I put it all into a pan with 1/2 cup of milk and 1/2 cup of water and brought it up to a low boil. I covered the pot and let it simmer over med-low heat for about 20 minutes. Then I let it cool down and poured it into my blender for a good puree. I seasoned it with salt and pepper and let it sit. Since I was serving it cool I didn’t need to reheat it or anything. I did pour it back into the pot so I could clean the blender for the next item.

For the roasted tomatillo salsa I husked, rinsed, and halved 4 tomatillos, pealed 2 garlic cloves, chopped the other half of the jalapeno, small diced 1/2 a small onion, and roughly chopped 1/3 cup of cilantro. I soaked the diced onion in cold water for 30 minutes to remove some of the sharpness.

In a hot, dry skillet I put the tomatillos (cut side down) and garlic in to roast, about 5-6 minutes per side.

Then I put everything except for the onions into the blender along with 1/4 cup of cold water and pureed it up. I poured it into a glass bowl and mixed in the rinsed onion. That went into the fridge until dinner time.

I opened up a 30 ounce can of black beans, rinsed them off, and placed them in a pot with 3 diced green onions, 1 minced garlic clove, and about 1/4 cup of water. I let it simmer for about 20 minutes and then seasoned with salt and pepper.

For the spice rub I used 1 teaspoon of dried oregano, 1/4 cup of chipotle (the chipotle I have has a little sugar mixed into the blend, otherwise I would have added a little), 2 tablespoons of apple cider vinegar, 2 tablespoons of canola oil, and 2 garlic cloves finely minced. I mixed it all together until it became a smooth paste.

I rubbed the chipotle paste all over a 1.5 pound pork loin and a large sweet potato that I had cut into 8 wedges.

I heated up the left side of my grill to med-high and the right side to med-low. I first put the pork loin over direct heat, fat-side down, for about 5 minutes to give it a nice crust. Then I moved it to the top rack, turned it over, and turned the heat down to med-low. At the same time I put the sweet potato wedges on the top rack over the right side. I closed the grill and let it go for about 15 minutes. Then I turned over the sweet potato wedges, covered the grill again, and let it go for another 10 minutes. When I took the meat off the grill I tented it with foil and let it rest for 10 minutes before slicing it up.

Look at that piece of swine! Doesn’t that just make your mouth water? I have to say, it might be the juiciest, most flavorful piece of pork I have ever grilled.

While the grill was going I put together a jicama salad. I peeled a medium jicama and then cut it into 1/4 inch width sticks. I tossed it in a large bowl with some watercress, chopped red leaf lettuce, and some of the cilantro-lime dressing.

When everything was ready I heated up some corn tortillas and laid everything out on the table. The corn soup got a drizzle of cilantro-lime dressing for garnish. We made tacos and drank beer and filled our bellies! Yuki’s parents were quite impressed with dinner. Honestly, so was I. Everything turned out fantastically! Thank you Mr. Bayless! And thank you Mr. Eirinberg!

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