Looks so good. I once ordered the 'Paella' in a restaurant in Sidney Nova Scotia. The waitress' immediately reply was 'You won't like it'. Dumbfounded I asked her why. She said that since that I had pronounced Paella properly I knew what it was supposed to be and what they were serving was really a poor excuse for rice mush with clams and peas. I would be disappointed with it. I took her advice and ordered something else.
Paul, it isn't a true paella with the various shellfish but I figured it is as close as I am going to get tonight.
I think paella is wide open for interpretation once you get the rice and saffron in it. It can be anything including chicken, sausage and or seafood. The true trick is knowing how and when to add all of the ingredients so that they finish cooking just as the rice is done.
Do you cook a lot of Spanish dishes? I am in a phase where I am cooking Spanish and South American cuisine.
Pretty good. First time I tried to smoke anything in TBE using the tommy ring, used pellets instead of wood chips, could have used more smoke, but that's part of the fun, try something different next time.
No, not unless you count feeding the kids chili and tacos. I've made paella several time but it has been a while, this might inspire me...
Second try at Rappie pie with some cornbread and a nice ale. I put the carrots, celery and onion from the chicken stock back in the pie before cooking and it worked well.
Black Bean Meatloaf, cooked in Weber Bullet without any smokewood. Recipe A while back I was making pigs in a blanket and had some extra dough and a little of this meatloaf leftover. So I cut up some chunks of meatloaf and wrapped them up. It was the hit of the party.
My BIL dairies and last week the milk truck couldn't pick them up (weather). Had a couple thousand lbs of milk to get rid of. I made 6 lbs of fresh mozzarella, two gallons of ice cream, and a bunch of butter Sunday. Ended up using 30 gallons of milk.
My wife brushes a glaze of barbecue sauce, brown sugar, ketchup and some vinegar on the top of meatloaf.
Salmon steaks. (Norway salmon). White wine, soy, white Worcestershire (now called lee and perrins chicken marinade), rice vinegar, ginger, garlic, honey, dill, savory. I'll put them on the gasser for a few minutes.
Today is the Pats game, kickoff at 3 eastern time. My wife is putting together some meatballs, soft rolls and provolone cheese for me to bring to my buds house. We will have about 10 of us eating and drinking like nuts this afternoon. Go Pats!
