I usually don't post on manic Monday but I had to get this to you before you plan your holiday menus. Yes the first shot is my homemade stock from my left over turkey from Thanksgiving.

It is very simple to make and freeze.  Turkey bones, onion, celery, carrots and fennel. You really can unload your produce in your refrigerator and throw it all in with any spices you would like.  Fill with water and simmer for two days.  It makes your house smell festive and you have turkey stock on hand. Make sure you freeze it if you are not going to use it within a couple of days.

Trader Joe's makes a nice all natural stock which you can easily substitute.

We set a very cool intimate table for eight with pewter placemats, fun napkins and simple dishware with antique wine glasses and candles.  Paella is colorful and rich so keep the look simple.

My brother, Bob is an insane chopper and really when making a sofrito, the vegetables should be consistent in size.  Paella is a dish you can work with and creating the flavors and ingredients can be so much fun.  So when using this recipe, don’t be afraid to add what ever vegetables or spices that you like.  If your tastebuds are screaming for cumin, go for it.  Use this as a base recipe.

Seafood Paella
Chicken and Chorizo Paella

For either paella:
3-4 cloves garlic, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
3 tomatoes, seeded and finely chopped or grated on a box grater
1 small onion, finely chopped
¼ tsp. Saffron (a hearty pinch will do!)
2 ½ cups Valencia or Arborio rice
pinch of Spanish paprika
pinch of cayenne pepper
1 lemon
1 small bunch parsley

For the chicken and chorizo paella:
1 lb. chicken tenders
½ pound spicy dry chorizo, casing removed and sliced
½ cup shelled edamame
Add chicken stock, see below.  

 
For the seafood paella:   
½ lb each of each of the following: mussels, clams, shrimp, squid, and firm white fish, such as monkfish, orange roughy or cod.
1 cup snap peas

Directions:

Paella is ALL about the rice. And the rice, well, that is all about the sofrito. What is the sofrito? The stuff that you cook in the pan BEFORE you add the rice. All those yummy veggies, spices and olive oil that lend their flavors to the rice as it cooks into deliciousness. So, no matter what paella you make, first start with a great sofrito: In a sauté pan or paella pan, heat a generous swirl or two of olive oil and add the finely chopped garlic and onion, a couple of nice handfuls of finely chopped red and green peppers, and the grated tomatoes. Cook the sofrito for  15-20 minutes until the veggies are soft and jammy.  The longer you cook it the more flavorful your sofrito will be - this, of course, is a matter of taste.  (If you are making the chicken and chorizo paella, add the *chicken and chorizo now.) To add a mild, robust and smokey spice to paella, use a Spanish smoked paprika.  For a spicier paella, add cayenne.  In class, we do a bit of each.  Add some salt too.  Let the sofrito bubble away for a minute or two (allow the water to reduce a bit), and then add the rice! Stir the rice continually in the sofrito until your pan becomes nice and dry – the rice has absorbed every last bit of liquid.

*Extra step but well worth it: Brown your chicken before adding to the sofrito, add the leftover chicken juices and bits.  This is nice because the chicken now has some color. 

Now that your pan is nice and dry, you should add liquid!  Will you be using chicken stock?  Seafood stock? (make with shrimp shells from the shrimp you use for the paella!)  Water?  Whichever, add the saffron to a glass of liquid and allow it to "bloom", also adding saffron to some liquid helps reduce the amount we stir the paella.  Now, add the glassful of liquid to pan and maybe a bit more liquid.  How much water/stock?  Enough to cover the rice plus a little bit more – like a half an inch more.  Stir gently to blend.  Now STOP stirring, we don't want to force the starch from the rice, nor do we want to prevent the crispy, chewy bottom layer of rice from forming (the socarrat).  Mmmm. At this point your whole house will small gorgeous.  

Once the water has all been absorbed, taste your rice for doneness and flavor.  You can add liquid little by little until the rice is perfect.  As to the flavor - at this point you can add a pinch of salt.  Is the paella spicy enough for you?  
 
Seafood paella: Add all of the seafood and nestle it into the rice. Also add a large handful of fresh snap peas. Good – now stop stirring! Turn down the heat and let the paella gently bubble away until it is done. (this will take 15 – 20 minutes.)

Meat paella: Add edamame which are unusual but delicious! Stir the paella just enough so all ingredients are combined.  Taste the rice, and when it is nice and al dente, take the paella off the heat, cover with foil and let rest for about 10 – 15 minutes.  You can also check your socarrat (chewy crust) before turning the heat off.  If it isn't crusty enough for you, give your pan a little last - minute extra blast (be careful not to burn!) to firm up your crust before letting paella sit.  The crust will continue to form as the pan site.  
 
To finish either paella: Cut plenty of lemon slices, and chop the parsley while the paella is resting. Before serving, test for saltiness. Toss the parsley over the perfect paella, garnish with lemon slices, and serve to the delight of your beloveds.

We started  the meal with a bib lettuce salad with radishes, buffalo mozzarella and a very light lemon vinaigrette.  A definite refreshing palate cleanser.  The paellas were next with tasty cabernet’s brought by my guest, the Buntings.  We finished dinner with oranges marinated in a cinnamon wine reduced sauce over dark chocolate ice cream.

My brother gave us a B+ on the meal.  Now we know what we are doing so I can only imagine we will boost our grade next go around.

Cooking classes are fun but actually making it again for guests seals the deal that you can add it to your repertoire.  It is a different twist for holiday entertaining.

Peggy's Chili Recipe

1 onion, chopped
1 green or red bell pepper, chopped
2 garlic, crushed
3 TBS olive oil

Brown 1 LB of top round
Add 2 cups of water
1 1/3 cup canned tomatoes with juice
1 bay leaf
2 heaping tablespoons chili powder
1 1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon basil

What a wonderful treat to be invited over to this beautiful spot on the river. Lynn's deck is one you can hang on FOREVER.

We started the night with a delicious tequila cocktail garnished with a serrano chile. Of course the OCWino kept chowing on the chile. The cocktail was made with tequila, cucumber, sparkling water, with a touch of mint, parsley, and a squeeze of lime. Look at this beautiful presentation! It makes anybody want to mix one!

Dinner was fantastic. With peaches so incredibly sweet this season, Lynn decided to grill them on the BBQ along with lamb chops. They were served with heirloom tomatoes, mint, and creamy burrata cheese. The lamb was garnished with a homemade chimichurri sauce. She threw the whole thing on the table and we munched away.

The dessert was homemade vanilla ice cream from a local dairy, muddled blackberries, and the rest of the barbecued peaches. Look out Martha Stewart(And OCWino)! You got some competition out there. 
Thank you Lynn for a lovely evening at your beautiful riverside abode!

4th of July weekend is a crazy time to have a party. I'm a little crazy so I decided, why not? Goodness knows it's Sunday Funday!

Ophelia has been working with our family for 16 years, and I just recently heard that her husband loves to cater events with his amazing street tacos. So I decided to drag some of my good foodie friends along for the ride. With not too much arm twisting, they showed up eagerly to try the fare. 

Not sure how much food he was going to bring, I threw out a couple simple appetizers, including Mom's famous gazpacho, and my friend Nana brought a delicious salad with roasted butternut squash, cranberries, and toasted almonds.

Carlos and Ophelia showed up with an amazing spread. They featured carne asada, carnitas, and el pastor tacos. They served the most delicious refried beans and rice with all the accoutrements. They bring everything in, cook to your liking, pack up the leftovers, store them in YOUR fridge, and leave without a grain of rice left on the floor. Really a great team and a great way to casually entertain.

For a Sunday, we went through a few bottles of tequila, wine, and cervesas. Thanks again Trent for graciously rallying and getting an extra ice bag for me in the middle of the party!

Sometimes you don't need to spend a bunch of money on flower decorations for your party. I went around my garden and picked oranges, tangerines, and fig branches to add some decorative touches to the party.

We ended the night with an array of alcoholic popsicles that wowed the crowd and got them a little looser. The remaining partiers finished with a hilarious game of Cards Against Humanity, a party game for horrible people. Games that challenge your brain are always fun at the end of the night, especially when things aren't so PC.

Pro Tip: Always have help in the kitchen for a party whether you are serving for 15 or 50. Thank you Katie for all your help
Carlos's company is called Tacos Evas, and you can call to book him at (949) 233-7209

Last Saturday, I invited the Kramers and the Smiths for dinner. There was going to be five of us and I needed to prepare in advance since I had an adventure planned all day Saturday afternoon. Friday was my day to get things done. I needed to get flowers, set the table, and prepare my menu. 

I had decided earlier in the week that I would be too pressed for time to cook for this crowd. Joni Peterka, a well known in home chef in Orange County, prepared the most delicious chicken and mushroom goat cheese roasted asparagus lasagna and a delicious salad of greens, cranberries, pistachios, and sliced oranges with a kalamata olive vinaigrette. 

Nana Kramer started our meal off with delicious bruschetta. We drank Golden Eye Pinot, Rombauer Chardonnay, and started the evening off with delicious tequilas and scotch.

It went off without a hitch and somehow they believed I made it all. They asked me for the recipe and now I have no clue how to respond. 
We finished the meal with a delicious lemon cake from Susie Cakes. 

The table setting was simple but elegant, incorporating my grandmother's stemware and my mother's sterling silver. 
Compliments to Joni and myself for pulling off a great dinner party!

If you want Joni to help you cater your next party, you can reach her at (949) 646-5069.

Bar Method is one of my favorite workouts and I have gotten to know so many amazing women from taking their classes. I decided to have a little cocktail party for my bar ladies with food, drinks, and fun at my own bar!

First I set up a spread with a killer artichoke dip, cheese plate, peanut chicken skewers, veggies, and ahi poke. 
The food was great, but I believe presentation is almost as important as the taste.

I had a nicely stocked bar and offered an array of drinks to my guests. Of course chardonnay, cab, and pinot was available for my fellow winos, but I also served greyhounds with fun oregano garnishes.

It was such a wonderful party and it is great to see these workout queens out of their Lululemon leggings for once!
The instructors gave me a few pairs of their Pointe Studio Bar Socks as a housewarming gift that ended up hanging out on my lamps all night!

All you need are good people, food, and drinks to have a fabulous party!

Click FMI about Bar Method and Pointe Studio

After having some girlfriends over for a sleepover, I decided to treat them to a nice cozy brunch at my house.
We of course started with mimosas and had backup in a beautiful pitcher they gave me which I set on the table.

The mimosas kicked in and I decided to make poached eggs on toast. I used fresh eggs from my good friend's farm. There is nothing better than the taste of fresh yolks. The eggs are smooth, blue or brown shelled, and have the brightest orange yolks you have ever seen.

Placing actual china, placemats, cloth napkins, and a bouquet of flowers in the center of your table is all you really need to set an inviting table. Great pours help, as well as tasty food and kick ass conversation.