Tag Archives: dinner

Chorizo Jambalaya

I typically serve in a bowl, and have yogurt or labneh available to add as it is quite hot.  The recipe is flexible, add or remove veggies and meat as desired. What makes it ‘this’ jambalaya recipe is the chorizo, wine, and lots of garlic.

Chorizo Jambalaya
 
Prep time
Cook time
Total time
 
Serves: 6 to 8 servings
Ingredients
  • 1 package of chorizo sausage, removed from casings {Mexican not Portuguese}
  • Half a dozen cloves of garlic, chopped
  • ~1-2 tsp of sweet smoked paprika (or 1tsp each of sweet and smoked if that’s what you have)
  • Chicken breast or tenders
  • Shrimp
  • 2 cups Rice
  • 4 cups Chicken broth
  • 1 cup white wine
Instructions
  1. Brown the chorizo in a dutch oven.  Remove meat from pan; leaving grease.
  2. Sautee garlic in the grease.  Remove w/sausage to prevent scorching.
  3. Lightly cook chicken in the grease.
  4. Deglaze the pan with white wine and add back the chorizo and garlic
  5. Optionally add a handful of cherry tomatoes or a chopped tomato, or a can of crushed tomatoes.
  6. Optionally add any stray meat leftovers that you want to use up (not heavily sauced ones though).
  7. Add rice, chicken broth, and paprika.  If you have fresh parsley add some of that too.
  8. Cover and bring to a boil, then lower to a simmer – cook as you would your rice, so ~25 minutes for white, ~45 minutes for brown.
  9. Turn off heat, add shrimp, replace cover and let sit ~10 minutes or so to heat the shrimp through and continue absorbing water.  Note that it will still be wet when done!

 

Java Roast


Java Roast
 
Originally from A Year of Slow Cooking, I've revised it a little
Recipe type: Main
Ingredients
  • --~3 lb beef  roast, trimmed of fat
  • --3/4 cup brewed coffee
  • --8 oz sliced mushrooms
  • -- 4-5 chopped garlic cloves
  • --1/2 tsp salt
  • --1/4 black pepper
  • --1 T Worcestershire sauce
  • --3 T red wine vinegar
  • -- a cup of sour cream
  • --~1 cup Marsala wine
Instructions
  1. Trim the fat, and use some of the fat to sautee the garlic and mushrooms, then add to crockpot
  2. Brown the roast in the remaining drippings (add olive oil if needed).
  3. Remove and add to crockpot along with salt/pepper
  4. Use a mix of the coffee, Worcestershire,and red wine vinegar to deglaze the pan.
  5. Add liquid and scrapings to the crockpot.
  6. Cover and cook on low for 7-8 hours, or on high for 4-5.
  7. Carefully remove the meat/mushrooms from the pot, and stir in the sour cream.
  8. Move to pan and reduce on stove, stirring frequently.
  9. Add a cup or so of Marsala at this point.
  10. Pour sauce over the meat and serve with rice.

 

Harvest Pork – Revised

1 pork tenderloin or roast, trimmed of fat

1 cup orange juice concentrate

½ cup dark brown sugar

2 apples, peeled and sliced (Courtland or Granny Smith usually)

1 cup or so of fresh/frozen cranberries or craisens

1 cup of fresh/dried plums (optional)

1 heaping tsp each of ground ginger,  allspice; galganal (opt)

A handful of whole cloves

Crockpot

 

Put fruit and orange juice concentrate into the bottom of the crockpot

Trim the roast/loin of fat and brown it in a hot pan.

Mix the ground spices and brown sugar together, and rub all over the roast; add any excess to the fruit in the crockpot.

Push the whole cloves into the roast all over, and add meat to the crockpot.

 

Cook on low for about 8 hours; optionally cook on high for 1 hour first to quickly raise the temperature of the meat.