HOLA!!

Feeling better today. Went to a COMPARE foods today. Latino heaven. I was VERY happy to find this place. RIght next door was a Colombian Bakery. Wake me up when this dream is over. I first stopped in the bakery and say gigantic Bunuelos. They are a round fried dough and I believe the Colombian ones have some sort of cheese mixed into the dough. DELISH. They had GIGANTIC apple turnovers and pastries, all kinds of breads and Colombian style cakes. I even eyed some arepas in the case. YUM-O. I ate my Bunuelo in the car and it was still warm...LOL. Nick will try his later. Moving on to COMPARE foods. I found everything I needed for my chicken and rice dish, including ajices dulces which are little sweet peppers. I never thought I would find these. I used them in the sofrito. I also found the one thing I have been searching for to make my chicken stock. CHICKEN FEET.. 8-) They do make an awesome stock. I used chicken feet, wings, backs and necks. I just packaged up the stock so that I can freeze it. The chicken and rice was very good also. I had to use Emeril's chicken stock since my homemade wouldnt be finished in time. Isn't it funny how quickly my food tastes change? I can not get bored with food. I always need to try something different. Now, I have plenty of sofrito in the freezer. It is all prepackaged in one cup portions. Maybe I will make some pork shoulder with some of it soon....MMMMMM. I will also make sme rice with gandules again soon too. VIVA DAISY!!

Note: The alcaparrado had olives with pits in it. Next time I think I will just use the pimiento stuffed olives. Also, I made my second loaf of NO KNEAD bread today. This time I used bread flour and feel this loaf was superior to the one made with AP flour, even though I thought that loaf was amazing. You should try a recipe for NO KNEAD bread someday. I will post it if you want it.................

Chicken with Rice (Arroz con Pollo)
Recipe courtesy Daisy Martinez, 2008

Serves:
6 servings

Ingredients

1/4 cup Achiote Oil, recipe follows

1 (3 to 4-pound) chicken, cut into 10 pieces

Fine sea or kosher salt and freshly ground black pepper

1/2 cup Sofrito, recipe follows

1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives

1 teaspoon ground cumin

Pinch ground cloves

4 cups long-grain rice

4 cups homemade or store-bought reduced-sodium chicken broth

2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)

Directions
In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling.
Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching.
Cook, turning as necessary, until well browned on all sides, about 10 minutes.
Remove the pieces as they are done and set aside.
Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
When all the chicken is removed from the pan, add the Sofrito and alcaparrado.
Season, to taste, with salt and pepper.
Raise the heat to high and boil until most of the water is evaporated from the Sofrito.
Add the cumin and cloves.
Stir in the rice until coated with oil.
Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil.
Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low.
Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes.
Fluff the rice with a fork.
The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter.
Either way, garnish with the red pepper before serving.

Achiote Oil:

1 cup olive oil

2 tablespoons achiote (annatto) seeds, see Cook's Note*

Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green.
Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops.
Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.

*Cook's Note: Achiote seeds are a deep orange seed with a nutty flavor. They are available in many supermarkets and almost all Latin markets.
Yield: about 1 cup

Sofrito:

2 medium Spanish onions (about 12 ounces), cut into large chunks

3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks

16 to 20 cloves garlic, peeled

1 large bunch cilantro, washed

7 to 10 ajices dulces (see Cook's Note*), optional

4 leaves culantro (see Cook's Note*), optional

3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks

1 large red bell pepper, cored, seeded and cut into large chunks

Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.

*Cook's Note: Ajices dulces are little sweet peppers that look similar to the fiery hot Scotch bonnet or habanero peppers, only smaller. They have a wonderful fresh herbal flavor, almost like cilantro, but only a tiny bit of heat. Culantro is an herb with broad, round-tipped leaves. Its flavor is similar to cilantro, but much more intense. Both ajices dulces and culantro are available in Latin markets. If you cannot find them, simply increase the amount of cilantro to 1 1/2 bunches

Simple Things

Home sick with a cough. Was planning on a cooking weekend. Chicken and rice. Meatloaf. Hopefully, tomorrow..When I am sick, I usually crave the simple foods. Of course, chicken soup fits right in. Guess my stock will have to wait until tomorrow. Just took some antibiotics........... Was watching Secrets of a Restaurant Chef, with my fav Ann Burrell, on Food Network this morning. She is so uplifting. Her chicken dish looked amazing, but what caught my eye, was the simple profiteroles with vanilla ice cream and chocolate sauce. Simple to make, yet you pay a premium for this dessert in a restaurant. Hopefully, I can make these for my next dinner party.

Profiteroles
Recipe courtesy Anne Burrell

8 to 12 servings

Ingredients

1/2 cup water

1/2 stick butter

Pinch salt

1/2 cup all-purpose flour

2 eggs

Pinch ground cinnamon

Ice cream

Chocolate Sauce, recipe follows

Special Equipment: Pastry bag fitted with large straight tip

Directions

Preheat oven to 425 degrees F.

In a small saucepan combine the water, butter and salt and bring to a boil.

Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon.

Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan.

Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added.

Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated.

Add in the cinnamon and beat for another second to combine.

Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper.

When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough.

Be sure to leave at least 1-inch between each of the balls. They grow!

Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking.

When done, the puffs should be light, airy and dry inside.

Cool on a rack.

When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer a really high-quality vanilla.)

Top with warm chocolate sauce.

Chocolate Sauce
4 ounces semisweet or dark chocolate

1/4 cup heavy cream

2 tablespoons butter

1 tablespoon corn syrup

1 good pinch ground cinnamon

Bring a saucepan with 1-inch of water to a boil.

Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water.

Pay careful attention that the mixing bowl does not touch the surface of the boiling water.

Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up.

Spoon over the filled profiteroles.

This is best when served warm!

The sea

Peaceful. Quiet. Salty smells. Seagulls squawking. What a grounding experience. And what comes walking along, ready to attack anything that comes near it? Crabs!!! You can find them on the ocean beach and you can fnd them in your hair! In your privates and on your plate. In your sushi and in a quiche. Although, we cant eat the ones found in hair or privates...LOL... I have been craving crab cakes for a few weeks now. I keep looking at the frozen premade ones and always return them to the freezer case. Hopefully, I can sink my teeth into one soon. Maybe Valentne's day???? Here are two recipes using crab. They both caught my eye and sound delicious...

Crab Stuffed Flounder
Recipe courtesy Uncle Bubba

Ingredients

2 (10-ounce) flounder fillets

1/2 teaspoon salt

1/2 teaspoons freshly ground black pepper

Uncle Bubba's Crab Cake Mix, recipe follows

1/2 teaspoon paprika

Cooking spray

1 (1-inch) slice Crab Butter, recipe follows

Fresh parsley, for garnish

Directions

Preheat the oven to 350 degrees F.

Sprinkle flounder with salt and pepper.

Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling.

Sprinkle with paprika.

Coat a glass baking dish with cooking spray.

Place the fish in the dish and bake for 20 minutes.

Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes.

When the fish is done, remove it from the oven.

Slice a medallion of crab butter and place it on top of the grilled fish.

Sprinkle fresh parsley on top for added color.

Crab Cake Mix:
Recipe courtesy Uncle Bubba

1 1/2 tablespoons butter

3 green onions, green tops, thinly sliced

1 clove garlic, minced

1 teaspoon chopped fresh parsley leaves

1 small green pepper, finely chopped

1 egg

1/8 teaspoon cayenne pepper

1/8 teaspoon garlic powder

3 tablespoons heavy cream

1 1/2 tablespoons spicy mustard

1/2 lemon, juiced

2 tablespoons mayonnaise

10 saltine crackers, crumbled medium to fine

1/2 pound lump crabmeat, picked clean of shells

1/2 pound claw crabmeat, picked clean of shells

Salt and freshly ground black pepper

In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft.

Let cool.

In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together.

Gently mix in the saltine crackers and crabmeat.

Add salt and pepper, if needed.

Set aside to stuff in flounder.

Crab Butter:

2 ounces claw crabmeat, picked clean of shells

2 sticks unsalted butter, softened

1 tablespoon seafood base

1 green onion, thinly sliced

Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth.

Remove from the bowl and shape into a log on a piece of parchment paper.

Roll up and place in the freezer.

Reserve for flounder.