My Paella

My friend Carmen asked for a simple but yummy paella. This is my recipe using one Filipino ingredient, kasuba, and I prefer it really garlicky. The cooking method is also very Filipino as I saute everything and season it properly. The photo here is from this paella; I did not make another batch for this post.

OGGI's Paella1 pound prawns, shelled, deveined and mixed with ¼ teaspoon salt
1 pound boneless, skinless chicken thighs or breasts, cut in 2-inch pieces
2 pieces El Rey or Senyor Rey brand chorizos, sliced
10 large garlic cloves, coarsely chopped
1 onion, chopped
1 tablespoon Spanish pimentón
¼ teaspoon saffron (optional)
2 teaspoon kasuba
1 medium red bell pepper, chopped
½ cup Spanish extra virgin olive oil
2 cups Japanese rice
3 cups chicken broth
2 teaspoons salt, or to taste
1 large tomato, chopped
1 cup frozen petite sweet peas
a few strips pimiento for garnish

• In a small skillet, heat 1 T oil and fry prawns until cooked, about 1 minute on each side, set aside. In a paella pan or a large non-stick pan, heat the remaining oil, add garlic and onions and saute for 3 minutes. Add pimenton, salt, and kasuba, stir for 1 minute. Add chicken and stir fry for 5 minutes, then add chorizo and red bell pepper, cook for 1 minute. Add rice, stirring frequently until almost brown, about 3 minutes, then add 2 cups broth and saffron. Let come to a boil, cover, cook over medium-low heat until almost dry, about 10 minutes. Add the rest of the broth and tomatoes, then mix in the prawns (reserve a few to decorate top of paella), cover and cook for 5 minutes. Sprinkle the sweet peas evenly on top, cover and cook for another 5 - 10 minutes. Arrange the reserved shrimps and pimientos on top. Enjoy.

This is the simplest paella I make, there are a lot of ingredients to prepare but cooking is pretty easy, I think. The best part is the tutong (burnt bottom). Carmen, let me know how it turned out.

An Overloaded Fridge

I bought a larger, side-by-side refrigerator. I got tired of stuff falling out from my freezer causing me so much aggravation, swearing and gray hair. It was delivered early this morning and when I put back all the stuff in the fridge side, they would not fit in! What happened? This fridge is supposed to be larger, 36 inches wide and 33 inches deep. I know the water and ice dispensers take a lot of space but I didn't realize the old one, with top loading freezer and without dispensers has a bigger refrigerator space. Sigh. I actually gained only a little bit more freezer space and it is now more organized with pull-out drawers and shelves, no more falling meats and vegetables. I think we just have too much stuff. We have about 10 jars of fruit preserves, 3 kinds of ketchap, 6 bottles of chili sauce (3 Malaysian, 2 Thai and 1 Indonesian), 5 different mustards, you get the picture. Do we really need all these? Sadly, yes. These half empty jars and bottles of condiments, olives, etc. alone take up 2 shelves! I will forbid anyone to open a new jar of something until the thousands already open are empty and ready to be thrown away. I will be a refrigerator nazi from now on (I think I might be the one who's guilty of hoarding condiments, heheh. I may need to attend a meeting for hoarders anonymous).

The vegetables and fruits bins, on the other hand, are almost double the size of the old fridge because I was able to put the contents of both bins in one drawer. Aha, thaaat's the reason I lost so much space for other stuff. Hmm, are the manufacturers trying to make me buy more fruits and vegetables? I am not amused.:D

It's Finally Here!

the bad plus PROG, yes! I went to Best Buy and bought the only copy, they have 1 copy, 1? Strange. Anyway, it has 4 covers which are wonderful and 6 original TBP compositions, which I love more than the covers.
giant, what a beautiful, beautiful song, and physical cities, both written by Reid Anderson (bass) are worth the price of the cd. I have played the cd 4 times non-stop already! I am sooo happy.:D

Covers:
everybody rules the world - tears for fears
life on mars - david bowie
tom sawyer - rush
this guy's in love with you - burt bacharach

Here's The Washington Post's article last Saturday.

Beef Tournedos With Juniper Berries

I was looking for a recipe for the filet mignon I got last week. I usually wrap them in bacon and season them with garlic, salt, worcestershire sauce, extra virgin olive oil and ground pepper. I wanted to try a new sauce, but didn't like mushroom or cream sauce either or anything complicated. I saw one online with juniper berries, gin, and balsamic vinegar. The ingredients are few and method of cooking is easy. Gin doesn't sound appealing so I used brandy. I liked this uncomplicated but very tasty sauce.

Beef Tournedos With Juniper Berries

1½ pounds small filet mignon, sliced into 1-inch thick pieces
2 tablespoons juniper berries, crushed
2 tablespoons brandy
2 tablespoons balsamic vinegar
½ cup beef broth
salt & ground pepper, to taste
oil for frying

• Secure beef with toothpicks to keep its round shape. (Optional, wrap each in half of a bacon rasher, then secure with toothpicks). In a small container, combine berries, brandy, vinegar and broth, set aside. In a heavy skillet, heat oil until nearly smoking. Season the sliced beef with salt and pepper, fry in hot oil, 3 minutes on each side. Transfer to a serving dish, set aside. (Don't forget to remove toothpicks before serving). Lower the heat to medium, add the broth mixture and let come to a boil, scraping the browned bits that are stuck at the bottom of the skillet. Cook for 2 minutes. Pour on top of the steaks. Best with croutons fried in olive oil or with thick fries, but since we're Filipinos I served them with steamed rice. I steamed some frozen quartered artichoke hearts to go with this simple dish.