Tuesday, July 27, 2021
Jersey Diners
Tuesday, July 20, 2021
Sunday, July 18, 2021
Easy No Mayo Potato Salad Recipe
- 3 pounds red new potatoes
- ¼ cup red wine vinegar
- 3 tablespoons whole grain Dijon Mustard
- ½ cup olive oil
- 6 scallions, chopped
- ½ cup chopped parsley
- ¼ cup chopped dill
- Salt and ground Black Pepper
- Place the potatoes in a large pot, and cover with water and add 1 tablespoon of Salt. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
- Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
- Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Add Salt and Black Pepper to taste.
Tuesday, July 13, 2021
Sunday, July 11, 2021
Anthony Bourdain Roadrunner
Thursday, July 8, 2021
Easy Make at Home Paella Recipe
- 4 oz Fratelli Beretta Chorizo sliced into half moons
- 2 tablespoons Olive Oil
- 8 Chicken Thighs (bone in)
- 1/2 onion peeled & diced
- 1/2 bell pepper red, yellow or orange
- 2 garlic cloves, peeled and minced
- 1/2 tsp smoked Spanish paprika
- 1 cup arroz bomba or other short grain rice
- 2 cups low sodium chicken broth
- 1/4 tsp saffron threads a generous pinch
- salt and pepper, to taste
- 2 tbsp fresh parsley, for garnish
Combine the saffron threads with 2 cups of warm chicken broth to let it infuse. Set aside.
Season chicken with salt and pepper on both side Heat about 1 tablespoon olive oil in a large 12 inch shallow skillet or paella pan over medium heat. Cook the chicken about 5-6minutes per side, until browned on both sides. Remove from pan and transfer to a plate.
To the same pan, add the onions, bell peppers, garlic, and smoked paprika, adding more olive oil to the pan if needed. Cook until softened and fragrant. Add chorizo to the pan and cook for about 3 minutes until the chorizo is fragrant, stirring occasionally.
Add the rice and stir, to toast the rice. Cook about 2-3 minutes. Stir in the chicken broth and saffron threads. Season with 1/4 teaspoon salt and ¼ teaspoon ground black pepper.
Nestle the chicken into the rice (don't stir anymore at this point.) Cook uncovered for 20-25 minutes on low, rotating occasionally if one side of the pan is cooking less than the other. This will also prevent the bottom from burning.
Remove from heat and cover with foil for 10 minutes. During this time, the rice will absorb the remaining liquid and flavors. Garnish with parsley, and lemon wedges, if desired.