One of our favorite family summer recipes is paella, smoked on our barbecue grill. This is our adaptation of a paella recipe from America’s Test Kitchen. Although other recipes may include clams, rabbit, or snails, we prefer chicken, shrimp, scallops and chorizo sausage. We also skip the expensive saffron. Key to this recipe’s taste and mouthfeel is the combination of smoked paprika, the smoke from … Continue reading Recipe: Paella on the Grill
I recently started cooking using sous vide. Sous vide means “under vacuum” in French. With this technique, you vacuum seal your food in a bag and then cook it in a water bath at a precisely controlled temperature. When the food (typically meat or chicken) reaches your desired temperature, you remove it from the water bath, sear/grill/broil it, and serve it. Gourmet restaurants have used this technique for years but it only recently became affordable for the home chef. Continue reading Introduction to Sous Vide Cooking
This is a family favorite that came from Café Azul, a restaurant in Portland, Oregon that closed in 2004. My wife, Leticia, and my sister-in-law, Yolanda, used to live in McMinnville. Yolanda introduced us to Chicken Tinga Pie. I try to make it as well as she does. Continue reading Recipe: Chicken Tinga Pie
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