Main Course

Ingredients
2 heads Cauliflower
2 links Chorizo Sausage
3/4 lbs. Shrimp (16 – 20 count)
2 Boneless, Skinless Chicken Breasts
1/2 cup Frozen Peas
1/2 tsp. Saffron
3/4 tsp. Turmeric
1/2 Medium Onion (1 cup finely chopped)
3 cloves Garlic
1/3 cup Chopped Parsley
1 cup Chicken Stock
2 Tbsp. Olive Oil
1/4 tsp. Cayenne
1 tsp. Salt
1 tsp. Pepper

❃❃Serves 4 – 6❃❃

 Preparation
Chop cauliflower into manageable pieces and chop in a food processor until it resembles rice.  Transfer to a clean dish towel and in batches squeeze as much liquid from the cauliflower as possible.
Chop onion and garlic.  Cut shrimp, sausage and chicken into bite size pieces and add turmeric and saffron to chicken stock.  Set aside.

Cook
In a large, deep side skillet over medium high heat add 2 Tbsp. olive oil.  Once oil has heated add onions, salt and pepper.  Cook for two minutes until onions begin to soften and add sausage, garlic and cayenne and cook for two minutes.  Add cauliflower pressing it in an even layer on the bottom of the skillet.  Cook for 3-4 minutes until it begins to get some color and then stir and press to the pan again for 3-4 minutes in a single layer.  Continue to let the cauliflower cook for 3 – 4 minutes until it gets some brown color and starts to become slightly crispy.  Once cauliflower is to this point add the chicken and cook through.
Move the mixture to one side of the pan, turn the heat to high and add the stock.  The pan should be hot enough that the stock begins to reduce immediately and you can scrape the bits from the bottom of the pan.  Cook for about a minute and then stir the cauliflower mixture in.  Add peas and shrimp and cook until shrimp is cooked through and peas are warmed.  Remove from heat and stir in parsley.
Serve directly from the pan.

Note:  You will never fully get the best part of paella which is the socarrat or very crispy almost burned rice on the bottom of the pan as the cauliflower has so much moisture, but you will get a very rich tasting paella.

Ingredients
2 Boneless Skinless Chicken Breasts
2 Peppers, Red, Orange, Yellow or Green
1/2 cup chopped Onion
3 tsp. minced Jalapeno
8 Grape Tomatoes
4 Garlic Cloves
1/2 cup Black Beans
2/3 cup Monterey Jack Cheese
2 cobs Corn
1/2 tsp. Coriander
2 tsp. Cumin
1/4 tsp. Cayenne
1 tsp. Chili Powder
1/2 tsp. Salt
1/2 tsp. Pepper
2 Tbsp. Olive Oil
Polenta:
1 cup Chicken Stock
1/3 cup Polenta
1 Tbsp. Butter
1 Green Onion
1/2 cup Monterey Jack Cheese

❃❃Serves 4❃❃

Preparation
Preheat oven to 400 and spray a small casserole dish with non-stick cooking spray.
Chop onion, jalapeño, garlic and green onion.  If using fresh corn remove kernels from cob, cut chicken into bite size pieces, cut tomatoes into 4 – 6 pieces, slice each pepper, lengthwise, in half and remove seeds.
Combine coriander, cumin, cayenne, chili powder, salt and pepper.

Polenta
Bring stock to a boil and add polenta whisking the entire time until well combined.  Lower heat to medium and let polenta cook for 20 – 25 minutes.  Add butter, green onion and cheese.  Set to the side.

Chicken Stuffing
In a skillet over medium high heat add 2 Tbsp. olive oil.  Once heated add onions, chicken, garlic, jalapeno and spice mixture.  Cook for about 5 minutes or until chicken is cooked through and other ingredients have softened.
Remove from heat and add in corn, tomatoes, beans and cheese.  Divide the mixture into four servings and fill each pepper half.

Assembly
Top each with polenta and bake for 15 minutes or until peppers begin to soften to desired amount.  If polenta needs to be a bit browner put under the broiler for a couple minutes.

Ingredients
2 cups broccoli florets
16 (16-20 count) shrimp
1 lemon zested & sliced
2 large garlic cloves chopped
½ tsp salt
¼ tsp pepper
2 Tbsp. olive oil
¼ cup white wine
¼ cup chicken stock
2 Tbsp. butter

 

❃❃Serves 2 – 3❃❃

Preparation
Preheat oven to 400.
Cover baking sheet with a piece of foil large enough that it will be able to be pulled up and folded down leaving space at the top.  Line the inside of the foil with parchment paper that is the same size.
Cut broccoli and shrimp into bite size pieces, chop garlic and slice lemon.

Cook
Add the shrimp, broccoli, garlic, lemon zest, oil, white wine, chicken stock, salt and pepper on top of the parchment paper.  Top with lemon slices and butter broken into pieces.
Pull ends of parchment paper together and seal by folding across tucking one fold into the next.  After parchment paper is sealed do the same with the foil making sure there is a dome to allow the contents to steam.
Cook for 20 minutes softly shaking 10 minutes through to slightly mix the contents. Once cooked open the foil and parchment paper at the table to serve.

 

Ingredients
½ cup chopped Carrot (small chop)
1 medium Shallot diced
½ cup Peas
½ cup cut Green Beans
1 cob Corn
½ tsp Thyme Leaves
2 Tbsp. chopped Parsley
¼ cup dry White Wine
1 cup Chicken Stock
1 Tbsp. Butter
3 Tbsp. Olive Oil
Salt
Pepper
8 Scallops

❃❃Serves 2❃❃

Preparation
Chop carrot, shallot and parsley. Set aside.
Cut green beans into two-inch lengths, bring a small pot of water to a boil and prepare another bowl with ice and ice water.  Add green beans to boiling water for a couple of minutes until bright green, remove and put in the ice water to stop the cooking and set the color.  Set aside on paper towels to dry.
Remove corn kernels with a sharp knife and set aside.
Dry scallops and sprinkle each side with salt and pepper.
Measure wine, peas and chicken stock.  Set aside

Vegetables
Over medium high heat add 2 Tbsp. olive oil to a sauté pan and cook carrots and shallot with a pinch of salt and pepper until they begin to soften.  Add green beans and corn and cook a couple of minutes.
Increase heat to high so the pan is extremely hot and add the white wine.  The pan should be hot enough that the wine will almost instantly reduce.  Add ½ cup of the chicken stock and let cook until the stock is completely reduced.  Add the second ½ cup of chicken stock, the peas and the thyme.  When the second ½ cup of stock has reduced lower heat to medium and check for seasoning.  Season with salt and pepper to taste.  Return to low heat to keep warm until scallops are cooked.
When scallops are finished add 1 ½ Tbsp. parsley to vegetables.

Scallops
As chicken stock reduces for the vegetables add 1 Tbsp. butter and 1 Tbsp. olive oil to a sauté pan over medium-high to high heat.  Once pan is hot add scallops in a single layer until the first side is seared and they easily release from the pan.  This will take 2-3 minutes.  Turn scallops over to the other side and cook until there is just a slight give to the scallops when touched on the top.  This will only take a couple more minutes.

Assemble
Cover bottom of a plate with vegetable medley, top with scallops and garnish with the remaining ½ Tbsp. parsley.  Serve immediately.

Ingredients
3 lb. Pork Shoulder
1 Cinnamon Stick
3/4 cup Water
1/2 Tbsp. Ancho Chili Powder
1/2 White or Yellow Onion
1/2 cup Cilantro
1/2 Jalapeno
1 cup Orange Juice
1/2 cup Chicken Stock
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Salt
1/2 tsp. Pepper
2 heads Garlic
1 tsp. Olive Oil
Toppings & Crema:
1 bunch Radishes
2 Mangos
1 brick Cotija Cheese
5 Green Onions
½ head Cabbage
4 Limes
4 Avocados
½ cup Sour cream
4 Tbsp. Milk
1/3 cup chopped Cilantro + 2 tsp. chopped Cilantro
¼ tsp. Salt
¼ tsp. Pepper
Small Corn and/or Flour Tortillas

❃❃Serves 6 – 8❃❃

 Preparation
Cut top off one garlic head, place in a foil pouch, add 1 tsp. olive oil and roast on 425 for 30 -45 minutes.
Chop onion, cilantro and jalapeño.  Set aside.
Cut slits into the pork with a sharp paring knife and place garlic cloves from second head of garlic into the slits.

Slow Cooker
Add orange juice, water, chicken stock, onion, jalapeño, roasted garlic, ancho chili powder, ½ cup cilantro, cumin, coriander, 1 tsp. salt and 1/2 tsp. pepper to a blender.
Once blended pour into slow cooker.  Add pork shoulder and cinnamon stick.  Set to low and cook for 8 hours.

Toppings
About one hour before pork is done slice radishes and green onions.  Chop mango, two avocados and cilantro.  Cover avocado with a squeeze of lime juice and gently toss to keep the avocados from browning.  Slice cabbage as thin as possible, cut limes into wedges and crumble the cotija cheese.  Set all aside in separate serving dishes.

Avocado Cream
Place two avocados, milk, sour cream, 2 tsp. cilantro, 1 tsp. lime juice, ¼ tsp. salt and ¼ tsp. pepper into a blender and puree to make crema.  Put crema into a squirt bottle.

Assembly
Once pork is cooked remove from slow cooker and begin to pull apart with two forks.  Put aside in a serving bowl or platter and add 1 – 2 cups of the slow cooker juices over pork.
Microwave the tortillas in a kitchen towel for about 30 seconds to slightly warm and soften.
Add desired amount of pulled pork and any accompaniments you prefer and add desired amount of avocado crema.

Ingredients
2 Chicken breasts
1/4 cup diced Celery (about 1 stalk)
1/4 cup diced Onion
1/3 cup Parsley chopped
6 slices Thick Cut Bacon
1 Granny Smith Apple
8 oz. Brie Cheese
1/4 cup Light Mayo
1/2 tsp Dijon Mustard
1/2 tsp. Lemon Juice + cut Lemon
Salt
Pepper
Butter Lettuce
Large Croissants or other Bread

❃❃Serves 4❃❃

Preparation
Preheat oven to 425.
Lay bacon out on cookie sheet covered in foil and sprayed with non-stick cooking spray.
Salt and Pepper chicken breasts on each side and set aside.
Dice celery, dice onion and chop parsley.
Cut apples into thick whole slices.  With cut lemon rub lemon on both sides of apple slices to prevent browning.  Set aside.
Slice Brie and remove leaves of butter lettuce.  Set aside.

Cook Bacon
Put bacon into 425 oven until desired crispiness or about 20-30 minutes.
Once cooked remove from sheet pan onto a paper towel lined area to drain excess grease.
Once cooled cut slices in half.

Cook Chicken
The chicken can be roasted in the oven or cooked on a countertop dual side grill.  Heat countertop grill until ready and lay chicken breasts into grill and cook for about 7 – 10 minutes until juices run clear and there is no pink in the middle.  If roasting in the oven place on a foil lined baking sheet and roast, on 425, for 10 – 15 minutes or until juices are clear.
Once cooked remove to a cutting board and let rest until juices get back into chicken.

Make Dressing
Mix mayo, Dijon, lemon juice, onion, celery and parsley together in a bowl.

Assembling
Once chicken has cooled cut into ¼ inch pieces and add to the dressing.  Toss until well coated.
Add salt and pepper to taste. (I usually find the salt and pepper put onto the chicken before cooking is enough).
Add chicken salad to desired bread and top with 2 oz. brie cheese, 1 ½ strips bacon, 2 apple slices and one leaf of lettuce.  Serve immediately.