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What's new at Genesis Kitchen?
They're here.....
The freshest olive oil in the world has arrived and it was well worth the wait. We have brought in 3 fresh oils and will add more as soon as they clear the port later this month. We have brought back the extremely popular Chilean Arbosana, a Chilean Arbequina, and an Australian Pendolino. More on these below.
***Note: Our new oils are mild and medium intensity. We will be bringing in a new robust varietal with a wonderfully high polyphenol count as soon as possible. We anticipate arrival in about 2 - 3 weeks.***
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ESSENTIAL ENTERTAINING RECIPE: PAELLA
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There are many versions of Paella; you can incorporate different meats, seafood, and vegetables depending on what is available.
Equally pleasing on the palate and the eye - a perfect dish for your summer soirée.
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INGREDIENTS:
4 tablespoons Genesis Kitchen Extra Virgin Olive Oil
1 Red Bell Pepper – cut into thin strips
1 Green Bell Pepper - cut into thin strips
1 Yellow Bell pepper - cut into thin strips
5 large cloves of garlic minced
1/2 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves
salt or pepper to taste
1 pound Spanish Chorizo sausage sliced into ¼ inch slices
1 pound boneless skinless chicken thighs cut in strips
One large tomato diced or one 14 oz can diced
1 handful Botija olives, halved
One medium onion, chopped
Shrimp – 16 jumbo shrimp, shell on
Smoked Paprika – 2 teaspoons
1 teaspoon saffron
1 pound Valencia Rice
Chicken broth – 6 cups
Lemon wedges
INSTRUCTIONS:
Heat the broth in a pot over medium. Heat until it simmers. Turn off the heat and add the saffron threads, crumbling as you add them to the stock. Set aside to steep.
In a 16" paella pan or equally large, shallow, heavy duty oven-proof skillet, heat 2 tablespoons of oil and saute peppers and onions until translucent. Remove the vegetables with a slotted spoon and set aside. In the same pan, saute the chorizo for about 5 minutes.
Season the chicken with salt, pepper, and smoked paprika. Add the chicken to the sausage and cook until just barely golden brown, remove and set aside.
Add 2 more tablespoons of olive oil to the same pan. Add the rice and cook over medium heat for about 5 minutes, stirring frequently until it begins to toast scraping any browned bits from the bottom of the pan so it doesn't burn.
To the pan with the toasted rice add the tomato, thyme, garlic and chili flakes and cook down, stirring until almost a paste consistency, about 15 minutes, scraping the bottom so that the contents don't burn.
Preheat the oven to 425 F.
Add the chorizo, chicken, cooked vegetables, and olives over the top of the rice, add the broth, stir once, and then no more stirring from this point on. Bring to a simmer on the stove top for 10 minutes. Cover with foil and cook in the oven for 10 minutes longer. Remove the foil and allow the top of the paella to become golden, approximately another 5 minutes.
Remove for oven and allow to rest for 10 minutes covered.
Serve with lemon wedges.
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TRY THIS AT HOME
Cauliflower Steaks
Slice cauliflower about 1/2" thick, drizzle with olive oil (try Basil, Tuscan Herb, or Harissa), sprinkle with salt/pepper, then grill or roast until golden brown.
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