Grilled Cheese With Shallots

Ingredients :
2 large shallots
3 tablespoons unsalted butter, divided
1/2 teaspoon thyme leaves
Salt, pepper
2 slices country white bread, sliced 1/2 -inch thick
5 ounces Cantal cheese, sliced 1/8-inch thick


How To Prepare:

1. Preheat the oven to 400 degrees F.

2. Cut the shallots in half lengthwise and peel them. Place the shallots cut-side down. Slice lengthwise into about one-eighth-inch wedges. In a small sauté pan, melt 1 tablespoon of the butter over medium heat. Add the shallots and thyme and season lightly with salt and pepper. Reduce the heat to medium-low and cook gently, stirring often until the shallots are caramelized, about 10 to 15 minutes. Remove from the heat and set aside.

3. Heat a cast iron or heavy-bottomed sauté pan over medium heat. Add the remaining butter and swirl in the pan until it is melted. Place the two slices of bread in the pan and toast for a minute or two until just beginning to color. Divide the cheese evenly between the two pieces and top with the shallots.

4. Place the pan in the oven and cook 5 to 6 minutes until the cheese is melted and the bread is golden and crispy. Remove to a cutting board and carefully assemble the sandwich, placing together the two slices of bread. Cut in half on the diagonal and serve immediately.

Service :  1-2

Source: LA Times

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The Ultimate Paella

 Ingredients :
•    Spice Mix for chicken, recipe follows
•    1 (3-pound) frying chicken, cut into 10 pieces
•    1/4 cup extra-virgin olive oil
•    2 Spanish chorizo sausages, thickly sliced
•    Kosher salt and freshly ground pepper
•    1 Spanish onion, diced
•    4 garlic cloves, crushed
•    Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
•    1 (15-ounce) can whole tomatoes, drained and hand-crushed
•    4 cups short grain Spanish rice
•    6 cups water, warm
•    Generous pinch saffron threads
•    1 dozen littleneck clams, scrubbed
•    1 pound jumbo shrimp, peeled and de-veined
•    2 lobster tails
•    1/2 cup sweet peas, frozen and thawed
•    Lemon wedges, for serving Special equipment:
•    Large paella pan or wide shallow skillet

How To Prepare : 

1. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
 

2. Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

3. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. 

4. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.

5. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Spice Mix for chicken:

•    1 tablespoon sweet paprika
•    2 teaspoons dried oregano
•    Kosher salt and freshly ground pepper
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Total Time : 2 hr 30 min
Prep           : 30 min
Inactive     : 1 hr 0 min
Cook         : 1 hr 0 min

Service      : 4 to 6 servings

N.B : The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

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Lobster Egg Stuffed

Ingredients :
•    1 whole lobster, about 1 1/2 pounds
•    1 dozen eggs, hard boiled
•    4 tablespoons mayonnaise
•    2 teaspoons white wine vinegar
•    1/2 teaspoon ground mustard
•    1 teaspoon finely chopped fresh chives
•    Pinch celery salt
•    Salt and freshly ground black pepper
•    2 stalks celery, thinly sliced
•    1/2 red onion, finely diced
•    Finely chopped fresh dill, for garnish
•    Paprika, for sprinkling

Directions :

1. Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks.

2. Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy.

3. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika.

Total Time  : 40 min
Prep            : 30 min
Cook           : 10 min
Service       : 24 Halves

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