July 14, 2011

June Cocktail of the Month - Loch Lomond

OK - I'm a little late posting June's cocktail and I have not yet figured out July's (though it will probably be a Cuba Libre Supreme - not what you might think).  Here's what I tried last month.  The Loch Lomond:

1 1/2 oz scotch (for my purposes I used Tamdhu)
1 tsp powdered sugar
2 dashes angostura bitters

Shake with ice, strain into martini glass.

OK, I love Scotch, so I wanted to do something that had Scotch in it.  So I tried this.  I did not like it enough to try it again.  But hey, that's what it's about, I guess, finding new things.  It does not mean that you will like them all.

July 11, 2011


So we have decided to try our hand at some variety in cooking, and are looking to the various cuisines of the world to help with that.  As such, this month we decided to try some paella, from the Andalusian region of Spain.  It's basically a chicken, sausage, seafood mishmash in rice.  We started with Tyler Florence's recipe from the Food Network, but made a couple of modifications, noticeably removing the clams (couldn't find any) and swapping the entire chicken for a couple of boneless, skinless chicken breasts.  Also, Tyler says this makes 4-6 servings.  I would call it 8-12.  You can EASILY halve this recipe.

1 tablespoon paprika
2 teaspoons oregano
2 boneless, skinless chicken breasts, cut in large chunks
Salt and pepper
1/4 cup extra virgin olive oil
2 chorizos, cut in large chunks
1 Vidalia onion or 1016, diced
4 garlic cloves, crushed and chopped
1 bunch flat (italian) parsley, chopped
1 can of whole peeled tomatoes, drained
4 cups medium grain rice
6 cups water
big pinch of saffron (this stuff is way expensive, fyi)
1 lb shrimp, peeled and deveined
2 lobster tails (we had to peel ours to get them to cook right)
1/2 cup frozen peas, thawed

  1. Rub paprika and oregano all over the chicken breast pieces.  Salt/pepper the pieces as well.  Set in a bowl in the refrigerator for an hour.
  2. Cook chorizo in oil until browned over medium-high heat in a large pan.  It will separate into what appears to be ground pork.  Set aside.  You can start this after chicken has been in the fridge 45 minutes or so.
  3. Cook chicken pieces in the same pan until browned, cooked.  Set aside.
  4. Reduce heat to medium.  Cook garlic, onion, and parsley in the same pan 2-3 minutes, turning frequently.
  5. Crush tomatoes by hand into the mixture, stir, and cook another 4-5 minutes.
  6. Add rice, and stir into onion mixture.  Add water, and simmer for 10 minutes - don't worry about bringing to a boil, that may cook too much liquid off (what we did).
  7. Add chorizo and chicken back, and pinch of saffron.  Add shrimp, and cook for 8 minutes, turning occasionally.
  8. Shake the pan heavily, cook for about 5-10 minutes.
  9. Add lobster, cook another 5-10 minutes until cooked through.
  10. Turn up heat to high for 1 minute.  Remove from heat and let sit for 10 minutes or so.  Sprinkle in the peas and serve.

That's it - hope you enjoy it.We had it with some Crianza from the Rioja region of Spain.  I presume it would go well with white wine as well.