Chicken Braciole

Braciole is usually made with flank steak but here we will use butterflied chicken breast.
 
INGREDIENTS
2    cups tomato sauce*
2    boneless, skinless chicken breasts
4    thin slices pancetta*
1    cup finely chopped greens*
½   cup shredded mozzarella cheese

METHOD

Place a large skillet over medium-low heat; add the tomato sauce and cover.

Start at the thin edge of each chicken breast and cut a horizontal slit into each breast, stopping just short of the thick edge. Open to form two flaps connected at the thick edge. Cover with plastic wrap and use the smooth side a meat mallet (or a heavy sauce pan) to pound the breast to ¼ inch thick.

Place 2 slices of pancetta on each flattened breast, add half the greens and cheese. Starting from a long side, roll the braciole up and secure with kitchen string. Tuck the ends in to prevent the filling from coming out, using toothpicks to secure the ends

Add the rolls to the skillet with the tomato sauce, increasing the heat to medium, cover and cook, turning occasionally*, for about 15 minutes. Remove to a clean cutting surface, remove the string and toothpicks. Cut the rolls crosswise into ½ inch slices and serve with the tomato sauce.

*NOTES: See the Basic Tomato Sauce recipe hereon or use a store-bought marinara sauce. If you have no pancetta, substitute with another thin sliced prepared meat. The greens can be Swiss chard or spinach with stems removed.

While cooking the braciole, never allow the seam side to face down or the cheese will melt and run out of the rolls.

Basic Tomato Sauce

INGREDIENTS
2     tablespoons olive oil
1     small onion, finely chopped
4     cloves garlic, minced
1     stalk celery, finely chopped
1     small carrot, finely chopped
1     can (15 ounces) tomato sauce
½    cup dry red table wine
1     tablespoon dried basil
1     tablespoon dried oregano

METHOD

Warm the olive oil in a medium sauce pan over medium-high heat and add the onions, garlic, celery and carrots. Cook for 4 to 5 minutes until the vegetables are soft and add the tomato sauce, wine, basil and oregano. Lower the heat to a slow simmer and cook for 15 minutes. Puree in the pan with a submersible blender or use a food processor or blender. Serve when needed.

 

Nut Encrusted Chicken

INGREDIENTS
2    teaspoons Dijon style mustard
1    large egg, whipped
½   cup Panko breadcrumbs or similar
¾   cup coarsely chopped nuts*
1    teaspoons dried sage, ground
4    skinless, boneless chicken breast fillets
½   teaspoon salt
1    tablespoon olive oil

METHOD

Preheat oven to 425 F. Place a wire rack on a baking sheet and spray with cooking spray or rub with oil.

Combine mustard and egg in a shallow dish. Combine Panko, chopped nuts and sage in a shallow dish. Sprinkle chicken evenly with salt and dip in the egg-mustard mix. Dredge in the Panko bread crumb mix, pressing to adhere.

Heat a large skillet over medium-high heat and add the olive oil, swirling to coat. Brown the chicken breasts on both sides, about 2 minutes each side, and place onto the prepared wire rack. Cook the chicken for 12 to 15 minutes or until done. Serve immediately with your choice of side dishes.

*NOTE: Both hazelnuts and pine nuts are suggested for this recipe, but almonds and walnuts could also be interesting. Do not grind them to a powder, but more like bread crumbs.

Adapted from a recipe in Cooking Light  magazine.

Port Cranberry Sauce

INGREDIENTS
1    tablespoon olive oil
1    medium shallot, chopped
½    cup chicken broth
½   cup Eredita or other ruby Port
¼   cup dried cranberries (or Crasins)
2    teaspoons aged Balsamic vinegar
2    teaspoons butter

METHOD

Heat a medium skillet over medium heat and add the olive oil, swirling to coat. Add the shallots and cook for 1 to 2 minutes until tender. Add the broth, Port and cranberries. Bring to a boil, reduce heat to low and cook for 6 to 8 minutes until the cranberries are very soft. Transfer to a food processor or blender and puree. Return to a clean sauce pan and cook over low heat until liquid is reduced by half. Remove from the heat and add the balsamic vinegar and butter. Stir until the butter is absorbed and serve.

Recommended with Nut Encrusted Chicken or pork chops, but could be good with fried or poached salmon or other baked or fried meat dishes.

OPTION

Instead of Crasins or dried cranberries, use ½ cup of fresh cranberries

Lentil Dal

INGREDIENTS
1    tablespoon olive oil
1    cup chopped onions
4    cloves garlic, minced
1    teaspoon ground cardamom
3    teaspoons ground cumin
1    teaspoon ground turmeric
1    can (15 ounces) diced tomatoes with juice
2 ½   cups chicken or beef broth
1    cup dry lentils
1    tablespoon dried cilantro
1    tablespoon lemon juice
¼   teaspoon salt
      cooked basmati or long grain rice to serve with lentils (optional)

METHOD

Add the olive oil to a large skillet or Dutch oven over medium-high heat. Add the onions and garlic. Cook for 4 to 5 minutes and add the spices (cardamom, cumin and turmeric.) Stir and cook for 1 minute.

Add the tomatoes, broth, lentils and cilantro, stirring to mix. Bring to a boil, cover, reduce heat to a low simmer and cook for 45 minutes or until the lentils are tender. Stir in the lemon juice and salt and serve with (optional) cooked rice. Will serve 5 to 6 as a side dish or 2 as a main dish.

Adapted from a recipe in the Food.com website

Bean and Barley Soup

INGREDIENTS
2    cups water
¾   cup dry barley
2    tablespoons olive oil
1    medium white onion, chopped
6    cloves garlic, minced
1    tablespoon dried basil
2    cans (15 ounces) cannellini beans, rinsed
1    can (15 ounces) diced tomatoes
1    can (8 ounces) tomato sauce
3    cups chicken broth
1    teaspoon salt
3    ounces baby spinach, chopped

METHOD

Bring the water to a boil in a medium sauce pan and add the barley, Return to a boil, reduce heat to a low simmer, cover and cook for about 45 minutes or until the barley is soft. Set aside.

While the barley is cooking, prepare all the other ingredients.. Then, place a large sauce pan or stock pot over medium-high heat and add the olive oil. Add the onion and cook for 5 to 6 minutes or until translucent. Add the garlic and cook for 1 minute. Add the basil, beans, tomatoes, tomato sauce, broth and salt. Bring to a boil, reduce to a simmer, cover and cook until the barley is done or at least 10 minutes.

Add the barley with its liquid to the stock pot, bring to a boil, lower the heat to a simmer, cover and cook for 8 to 10 minutes. Remove from the heat and stir in the spinach. Allow the soup to sit for 7 to 8 minutes before serving. This recipe will serve 8 easily.

BLT Pasta

Well, it is not really bacon, lettuce and tomato. Cooking lettuce with pasta didn’t sound like a good idea so we used spinach instead. But it is a great dish.
 
INGREDIENTS
8    ounces uncooked pasta
6    slices of bacon
2    cups grape or mini roma tomatoes, halved
6    ounces baby spinach, torn to small pieces
¼   cup grated Parmesan cheese
2    eggs, beaten

METHOD

Cook the pasta according to package directions to al dente, drain and set aside. In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon to paper towels to drain and dispose of all but 2 tablespoons of bacon fat. (Do not pour it down the sink but put it into a can and into the garbage.)

Add the tomatoes to the skillet and cook for 5 to 6 minutes until softened. Chop the bacon finely and add to the skillet. Add the pasta and slowly add the spinach, stirring to incorporate it. When the spinach is cooked, about 4 to 5 minutes, remove the pan from the heat and stir in the Parmesan cheese. Pour the beaten egg over the pasta and mix it in - the heat of the pasta will cook the egg. Serve immediately.

Based on a recipe from Cooking Light magazine.

It's Not Paella

Or so I have been told. More than once.
 
INGREDIENTS
2    chicken breasts, skinless, boneless
4    tablespoons olive oil, divided
1    medium white onion, chopped
1    red bell pepper, diced ½ inch
1    green bell pepper, diced ½ inch
6    cloves garlic, chopped
2    cups Arborio rice
1    jar (8 ounces) clam juice
3    cups low sodium chicken broth
1    can (15 ounces) diced tomatoes with juice
1    tablespoon dried thyme
1    tablespoon ground cumin
1    tablespoon smoked paprika
1    cup frozen, defrosted peas
1 ½  pounds fresh mussels, cleaned
1    pound shrimp, de-veined, shelled
6    ounces (2 tins) baby clams in oil, drained

METHOD

Just like on TV cooking shows, be sure all ingredients are prepared and ready to throw into the pot before starting to cook. Then, cut the chicken breasts into 1 inch cubes. Heat a medium skillet over medium-high heat with 2 tablespoons of olive oil and when smoking hot add the chicken pieces. Stir and flip the chicken until it is well browned on all sides. Remove from the heat and set aside.

In a very large skillet over medium heat, add the remaining 2 tablespoons of olive oil and swirl to coat. Add the onions and stir for 3 to 4 minutes. Add both bell peppers and continue to stir occasionally for 3 to 4 minutes until you can smell the peppers cooking. Add the garlic and cook for 1 minute.

Add the rice and combine with the vegetables. Add the clam juice, broth, tomatoes, thyme, cumin and paprika. Combine well and set the chicken pieces on top of the mixture. Bring to a boil, cover and lower heat to a simmer. Cook for 6 minutes exactly.

Uncover the pan and arrange the shrimp. mussels and clams on top of the rice and vegetables. Cover again, bring to a boil, cook for 2 minutes and remove from the heat. Let the dish rest for at least 5 minutes before serving. And remember, even though it looks like Paella, it is not. This dish will serve 6 to 8 people.

Lamb and Lentil Pie

A real hearty dish with lots of good stuff included
 
INGREDIENT
1 ½     cups cooked bulgur
2    tablespoons butter
2    tablespoons olive oil
1    medium white onion, chopped
¾   pound ground lamb
2    cups soft-cooked lentils
1    cup chopped walnuts
1    cup hummus
2    teaspoons ground cumin
½   cup Feta cheese

METHOD

Preheat the oven to 325 F. Grease the sides and bottom of a large pie pan or dish. In a medium bowl, combine the warm bulgur and the butter and mix until well combined. Pour the mix into the prepared pie dish and smooth out to cover the bottom. Press down with your fingers and hands to cause the mix to go up the sides until well covered. Bake in the oven for 10 minutes..

Place the olive oil into a large skillet over medium heat. Add and cook the onions for 4 to 5 minutes. Add the lamb and use a fork to break it up as it cooks. When it is well browned, about 4 to 5 minutes, remove from the skillet in to a large mixing bowl.

Add the lentils, walnuts, hummus and cumin to the mixing bowl and combine. Pour this into the prepared pie dish and distribute evenly, pressing down to form a smooth top. Sprinkle the feta cheese over this and place into the oven for 15 to 20 minutes until the feta begins to brown. Remove from the oven and allow to cool some before serving

NOTE: It might be easier to serve if baked in a square or rectangular baking dish. The bulgur crust doesn’t stay together really well in a wedge shaped serving.

Pork and Apples

A long-time favorite combination done a bit different
 
INGREDIENTS
3    Pippin apples, peeled, cored, sliced
1    teaspoon lemon juice
1    tablespoon olive oil
1    medium white onion, chopped
¼   cup dry Sherry wine
4-6      thin cut pork fillets*
1    teaspoon paprika or smoked paprika
1    teaspoon ground cinnamon

METHOD

Slice the apples into a medium to large bowl and pour the lemon juice over them to prevent them turning brown. Mix well to coat and set aside. In a large skillet over medium-high heat, add the olive oil and the onions. Cook the onions for 5 to 6 minutes until they are slightly translucent and add the apple slices. Mix well, cover and cook 7 to 8 minutes until tender. When done, sprinkle with the cinnamon, mix well, remove from the heat and set aside.

Meanwhile, in a medium skillet over medium heat, add the sherry wine. Sprinkle the pork fillets with the paprika on both sides and add to the sherry skillet. Cook each side for 3 to 4 minutes and allow the liquid to thicken. Place two fillets on each serving dish and pour a bit of the sauce onto them.  Add a portion of the apples to the dish and serve.

*NOTE: The easiest way to get thin pork fillets is to have the butcher cut them from a small pork roast. Ask for ½ inch wide fillets. Any not used can be frozen for later use.

Potato Sausage Casserole

INGREDIENTS
2    cups diced ¼ inch potatoes
2    strips bacon
1    large white onion, chopped coarsely
4    cloves garlic, chopped
8    ounces sausage, diced ¼ inch
8    ounces white Cheddar cheese, diced ¼ inch
2    eggs, whisked
2    tablespoons butter
3    tablespoons flour
¼   cup 2% milk
1    tablespoon dried sage

METHOD
Preheat the oven to 350 F. Grease the sides and bottom of a 3 quart glass baking dish. Place the potato cubes into a steamer and steam for 4 minutes. Run them under cold water to stop the cooking process, drain and set aside

Cut the bacon into four shorter strips and place into a large skillet over medium heat. Turn once or twice until the bacon is crisp, about 4 to 5 minutes, and remove with a slotted spoon to a paper towel to drain. Retain the bacon fat and add the chopped onions.to the skillet. Cook the onions for 4 to 5 minutes until they become translucent and add the chopped garlic. Cook for 1 minute.

Remove the onions from the skillet to a large mixing bowl. Chop the cooked bacon and add to the bowl. Add the potatoes, sausage and cheese cubes. Pour the whisked eggs over the mix and stir to combine.

In a medium sauce pan, melt the butter and add the flour slowly, whisking the whole time. When a paste forms, slowly begin adding the milk. As each batch thickens to a paste, add a bit more. After all the milk has been added, stir in the sage and mix well. Pour the contents of the mixing bowl into the prepared baking dish. Pour the white sauce into the baking dish and press the contents down to form a firm, flat surface. Bake uncovered for 25 to 35 minutes.

Based on an idea from Food.com and other sites

Bean, Sausage and Chicken Pot

INGREDIENTS
3    slices thick bacon, chopped
6    ounces Andouille sausage or equivalent
1    pound bone-in chicken drumsticks or thighs, 4 to 6
1    large white onion, chopped
1    cup peeled and chopped carrots
1    cup chopped celery
3    cloves garlic, minced
2    cups low sodium chicken broth
1 ½   tablespoons tomato paste
1    tablespoon each dried parsley and thyme
2    cans (15 ounces) cannellini beans, rinsed, drained

METHOD

Preheat the oven to 350 F. In a large skillet over medium heat, cook the bacon, stirring, until crisp, about 6 to 8 minutes. Using a slotted spoon, remove to a bowl. Cut the sausage into 1/4 inch slices and add to the pot. Cook the sausage, stirring occasionally, until well browned, about 6 minutes. Remove to the bowl with the bacon.

Add the chicken to the pot and brown it well on all sides, 8 to 10 minutes. Remove it to the bowl with the bacon and sausage and set aside. Add the onions to the pot along with the carrots and celery. Cook these for 5 to 6 minutes until softened and add the garlic. Cook for 1 minute and add the broth, tomato paste and herbs.

Pour the rinsed beans into an oven-proof pan or Dutch oven and add the vegetables mixing well. Add the bacon and sausage pieces and arrange the chicken pieces on the top of the pot with the skin exposed. Bake for 50 to 60 minutes, remove from the oven, allow time to cool slightly and serve with at least one piece of chicken with each serving of beans.

From a recipe in Better Homes and Gardens magazine

 

Clafouti

A different method of making pies. Two different pies are featured here - one mushroom, the other fruit - both good. If pie crust is the bane of your existance - try this
.

INGREDIENTS

Crust
1    cup all-purpose flour
¼   teaspoon salt
1 1/3  cups low fat or skim milk
3    large egg whites
1    large egg
½   tablespoon dried thyme
Filling 1
3    tablespoons olive oil
1    medium onion, chopped
1    pound mushrooms, thinly sliced
¼   cup Emile’s dry Sherry wine or equivalent
½   cup grated Parmesan cheese
Filling 2
2    apples, like Granny Smith, p\eeled, quartered, cored, sliced cross-wise
2    Comice pears, peeled, quartered, cored, sliced-cross-wise
1    tablespoon lemon juice
1    tablespoon butter
2    tablespoons Emile’s dry Sherry wine or equivalent
¼   teaspoon ground cinnamon

METHOD
Crust. Preheat the oven to 350 F and grease the sides and bottom of a pie plate. In a large bowl, add the flour and salt. Using a whisk, slowly whisk in the milk and then do the same with the egg whites and whole egg. Stir in the thyme and then pour the whole thing into a blender and process for at least 30 seconds to thoroughly mix the ingredients. Pour 1 cup of the mix into the pie plate and bake until golden brown, about 10 minutes. Set the rest of the crust mix aside.

Filling 1

In a large skillet over medium-high heat, add the olive oil and the onions. Stir and cook for 4 to 5 minutes until transparent. Add the mushrooms and the Sherry wine and cook until the mushrooms begin to give off their juices, about 4 to 5 minutes. Pour the mushrooms into the prepared pie plate and sprinkle the Parmesan cheese over the filling.

Filling 2

Pour the lemon juice over the apple and pear slices to prevent browning and mix to coat. In a large skillet, melt the butter and add the apples and pears. Stir to coat and add the Sherry wine. Cook until the pears and apples are softened, about 5 to 6 minutes. Remove from the heat and sprinkle the cinnamon over the fruit. Mix the cinnamon in well and pour the fruit into the prepared pie pan and crust.

Finishing
Once the filling has been added to the pie plate, give the remaining crust mix another whirl in the blender and then pour it over the filling. Carefully place it into the oven and bake for 20 to 25 minutes until golden brown. Remove from the oven and allow it to cool 10 minutes before serving. Serve warm or cool.

Salmon ala Morocco

A full dinner – salmon, carrots and potatoes, all with Moroccan flavors (see below for other recipes)

 INGREDIENTS

2    salmon fillets (about 8 ounces each)
1    teaspoon olive oil
1    tablespoon lemon juice
½   teaspoon each of the following spices
            cumin powder
            coriander powder
            cardamom powder
            turmeric
            paprika
            garlic powder

METHOD

Place a piece of aluminum foil large enough to hold both fillets onto a baking dish and sprinkle with the olive oil. Place the fillets onto the oiled aluminum foil and move them around to be sure the entire bottom has been oiled. Sprinkle the lemon juice over the fish and thoroughly mix the spices before sprinkling them over the fish.

Place in the broiler at the highest position in the oven and broil for 6 to 10 minutes until the fish flakes easily. Remove from the broiler and transfer to serving plates.

If any spice mixture is not used, place it into a sealed container and use it elsewhere in other Moroccan dishes.

Fingerlings with Garlic and Sour Cream

INGREDIENTS
5-6   fingerling potatoes, 1 inch diameter
3      tablespoon olive oil, divided
6      cloves garlic, minced
2      tablespoons sour cream

METHOD

Scrub the potatoes and cut the rounded ends off of each fingerling. Slice the potatoes into ¼ inch wide coins and place into a steamer Steam the potatoes for 6 minutes and place them into a large bowl.  Add 2 tablespoons of olive oil and mix the coins well to be sure they are coated with olive oil.

Arrange the potatoes on a baking sheet and broil for about 7 to 8 minutes until golden brown. It may be necessary to rearrange them on the baking dish to get them all browned evenly. It is only necessary to grown one side, but you can also brown the reverse side if you wish by flipping them over and placing them back under the broiler.

Meanwhile, place 1 tablespoon of olive oil into a small frying pan and put over medium heat. Add the garlic and cook for 4 to 5 minutes until the garlic begins to turn golden. Drain the garlic, reserving to oil and discarding to chunks of garlic. Mix this oil with 2 tablespoons of sour cream and whip until smooth.

Serve the potatoes on a platter with a small dish of the garlic sour cream. The oil and sour cream may separate some but don’t worry; just be sure to get both on your potato.

Carrots Coriander

Just a slight spicy flavor.
 
INGREDIENTS
1    tablespoon butter
1    tablespoon ground coriander
3    carrots, peeled, cut diagonally ½ inch (2 cups)
¼   cup water

METHOD

In a medium skillet over medium-low heat, add the olive oil and the coriander powder. Swirl to combine and mix. Add the carrots and toss to coat. Add the water, cover and cook for 10 minutes or until the carrots are crisp-tender. Sprinkle with a bit of salt and pepper if desired and cook uncovered for 3 minutes or until the liquid is evaporated. Serve immediately.

From a recipe in Cooking Light magazine

 

Beef and Stout Stew

INGREDIENTS
2    tablespoons olive oil, divided
12  ounces boneless chuck, trimmed, cubed
1    bottle (10 ounces) stout beer (like Guiness)
1    medium white onion, chopped (1 ½  cups+)
3    medium carrots, cut diagonally (1 ½ cups)
2    medium Yukon potatoes, diced to ½  inch
2    stalks celery, sliced on a diagonal (1 cup+)
1    teaspoon dried thyme
1    tablespoon tomato paste
3    cloves garlic, minced
1    cup low sodium beef broth
2    tablespoon all-purpose flour
2    cups sliced crimini mushrooms

METHOD

Heat a large sauce pan over medium heat and add 1 tablespoon olive oil. Add the beef and brown on all sides, about 3 minutes. Add the stout and bring to a boil. Reduce heat to a simmer, cover and cook for 30 to 40 minutes or until the beef is tender. Remove from the heat and set aside.

In a large skillet over medium-high heat, add the other tablespoon of oil and add the onion, carrots, potato, celery and thyme. Cook for 3 to 4 minutes, stirring, and add the tomato paste and garlic. Cook for 1 minute.

In a small bowl, combine the broth with the flour and add that to the skillet. Add the set-aside beef and stout and the mushrooms to the skillet. Bring to a boil, cover, reduce heat to a simmer and cook for 12 to 15 minutes until the vegetables are all tender. Serve immediately

Based on a recipe from Cooking Light magazine

Cod, Fennel and Lemon

INGREDIENTS
2    cod fillets, about 6 ounces each
1    cup thinly sliced, chopped fennel
2    tablespoons dry sherry wine
2    tablespoons dry white table wine
2    tablespoons lemon juice
1    cup chopped red onion
2    tablespoons olive oil
2    cloves garlic, minced

METHOD

Place the cod fillets into a large seal able plastic bag. In a large bowl, mix all the remaining ingredients. Pour them into the plastic bag with the cod and mix well. Fold the bag over to expel all the air and seal the bag. Place in to the refrigerator and chill overnight.

Remove the contents of the bag into a medium sauce pan and remove the cod fillets from the marinade, striping any chunks off of the cod fillets. Place the sauce pan over high heat and bring to a boil. Reduce to a simmer, cover and cook for 8 to 10 mi9nutes until the vegetables are tender-soft. Remove from the heat.

Dust the cod fillets with all-purpose flour and either fry in olive oil or broil until brown and flaky. Place the fillets on individual serving plates and spoon the sauce over them. Serve immediately.

Adapted from an article in Cooking Light magazine

Olive Bell Pepper Couscous

INGREDIENTS
1     tablespoon olive oil
½    cup finely diced red or orange bell pepper
3     cloves garlic, minced
¾    cup uncooked couscous
1     cup low sodium chicken broth
¼    teaspoon each coriander powder and cardamom powder*
½  cup chopped black or Kalamata olives

METHOD

Pour the olive oil into a medium sauce pan over medium heat. Swirl to coat and add the bell pepper and garlic. Cook for 1 minute and add the couscous Cook for 1 minute or until slightly browned and add the broth and spices..

Bring to a boil, reduce heat to a simmer, cover and cook for 6 to 7 minutes or until the liquid is completely absorbed. Add the olives and stir them in, fluffing the couscous. Serve as a side dish with fish, pork or lamb.

*COOKS NOTE: This dish was not spicy enough for me so I doubled these two spices by adding them at the end. Taste before then adjust the spices.

Curried Carrot Soup

INGREDIENTS
1    tablespoon olive oil
2    tablespoons curry powder
3    cups thinly sliced carrots (3 to 4 medium)
1    cup thinly sliced celery (2-3 stalks)
½   cup chopped white onion (1 medium)
2    cups low sodium chicken broth
1    cup water
1    teaspoon ground coriander
½   tablespoon lemon juice

METHOD

In a large sauce pan over medium heat, add the olive oil and curry powder. Stir to mix until fragrant, about 1 to 2 minutes. Add the carrots and toss to coat. Add the celery and onions. Cook for 8 to 10 minutes until the vegetables are tender, stirring often.

Add the chicken broth, water and coriander; bring to a boil. Reduce heat to a simmer, cover and cook for 10 to 12 minutes until the vegetables are soft. Remove from the heat and let the soup stand, covered, for 10 minutes to cool. Using two batches, add to a blender and process to a puree (use caution when blending hot soup.). Pour into a clean sauce pan and add the lemon juice. Serve immediately.

Based on a recipe from Eating Well magazine

Lowcountry Shrimp Pilaf

Inspired by the cuisine of South Carolina.
 
INGREDIENTS
2    tablespoons olive oil
1    red or green bell pepper, seeded, diced small
1    medium onion, diced small
1    jalapeno pepper, seeded, diced small
4    cloves garlic, minced
2    teaspoons Old Bay seasoning*
1    cup dry white table wine
1    bottle (8 ounces) clam juice
1    cup uncooked Arborio rice
¼   teaspoon Cayenne pepper
1    tablespoon dried thyme
1    can (15 ounces) diced tomatoes
1    pound medium peeled, deveined shrimp

METHOD

Heat the olive oil in a large skillet over medium-high heat and add the bell pepper, onion and jalapeno. Cook the vegetables for about 4 to 5 minutes until the onions are translucent and add the garlic and Old Bay seasoning. Cook for 1 minute and add the wine, clam juice, rice, Cayenne pepper and thyme.

Bring to a boil, stirring occasionally. Reduce heat to a low simmer, cover and cook for 8 to 10 minutes, stirring occasionally, or until all the liquid has been absorbed and the rice is tender (add 2 ounces of wine if the rice is not tender enough and continue cooking.) Add the tomatoes and shrimp, cover again and simmer on very low for 3 to 4 minutes to cook the shrimp. Remove from the heat and serve immediately.

*I have no idea what this is since I could not find it in three different supermarkets. The dish tasted terrific anyway and I shall continue to search. After all, I did find a spice called Gumbo File’ for another recipe.

Adopted from a recipe in Cooking Light magazine.