gourmet group

Asparagus and Manchego Cheese paella

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Adapted from a recipe on www.spain-recipes.com

  • 1/2 cup (4 fl. oz.) olive oil
  • 3 skinless, boneless chicken breasts, cut into chunks
  • 1 large onion, chopped fine
  • 4 cloves garlic, minced
  • 1 1/2 cups (12 oz.) rice
  • 2 cups (8 oz.) broccoli florets, cut into bite-size pieces
  • 3 1/4 cups (26 fl. oz.) chicken broth
  • 1/4 teaspoon powdered saffron or a pinch of saffron threads
  • 8 oz. uncooked shrimp
  • 14 oz. canned asparagus tips or one generous handful of fresh ones
  • salt and pepper, to taste
  • 3/4 cup grated Manchego cheese

Heat the oil in a paella pan, or very large skillet over medium heat.  Cook the chicken until browned on all sides.  Remove the chicken from the pan and transfer to a dish. (This step can easily be done ahead.)

Add the onion and garlic to the paella pan and cook for 2 minutes.  Add the rice, broccoli, broth, saffron, shrimp and cooked chicken.

Reduce heat to medium, cover, and cook for another 20 minutes.

Mix in the asparagus tips and salt and pepper to taste.  Cook for 5 more minutes or until the chicken and rice are tender and the broth as been absorbed.

Remove teh pan from the heat, sprinkle with the Manchego cheese, and serve.

Serves at least 6.

Chocolate Mousse Loaf with Raspberry Purée

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Submitted by Beth Isola, from Southern Living, January 1997

  • 2  cups  whipping cream, divided
  • 2  (8-ounce) packages semisweet chocolate squares
  • 1/2  cup  light corn syrup
  • 1/2  cup  butter or margarine
  • 1/4  cup  sifted powdered sugar
  • 1  teaspoon  vanilla extract
  • 1  (10-ounce) package frozen raspberries, thawed
  • Garnishes: fresh mint sprigs, fresh raspberries

Line a 9- x 5-inch loaf pan with plastic wrap, extending edges of wrap over sides of pan; set aside.

Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool.

Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour into prepared pan, and chill at least 8 hours.

Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour purée through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill.

Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish, if desired.

Makes 16 servings.

Mexican Chopped Salad with Honey-Lime Dressing

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Adapted from Self Magazine

Serves 4.

Salad

  • 2 1/2 cups romaine lettuce
  • 1 can (15 oz.) black beans, rinsed and well drained
  • 3/4 cup chopped seeded tomato
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels, uncooked (can use frozen or canned)
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • Handful of crispy tortilla strips (optional)

Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped cilantro
  • 1 garlic clove, peeled and minced
  • 1 teaspoon chopped jalapeno pepper

Toss all salad ingredients except tortilla strips in a large bowl.  In a separate bowl, mix dressing ingredients.  Pour dressing over mixture and toss again.   Season with salt and pepper if desired. Top with tortilla strips.

Beth’s Secret Sangria

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Submitted by Beth Isola

  • 1 bottle of white merlot wine
  • 1 cup orange juice
  • 1/4 c. sugar
  • 1/4 c. triple sec
  • 1/4 c. citrus rum (Bacardi O or Barcardi Limon)
  • Enough fresh fruit to float around happily (cubed apples, cubed peaches, blackberries, raspberries, quartered strawberries, etc.)

Mix sugar w/orange juice, add wine and liquor.  Mix in fresh fruit, chill and serve over ice.
If you want to make a double batch, purchase the big bottle of wine, and then double the remaining ingredients.

Enjoy!