Recipe: Paella de Mariscos

~ This is Day 182 ~

I’ve posted a couple paellas (1 & 2) in the past but here is the instructive video on how to do it yourself at home! I thought I posted more than 2 on this current website but the other ones were probably from my previous website. Anyhow, watch below:

If you want what I have:

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

Makes one 13-inch paella pan. Feeds 3-4 people.

For the Salsa Verde

  • 1 cup parsley leaves, packed
  • 1 cup EVOO
  • 1 garlic clove
  • Salt

For the Rice

  • 2 onions, diced
  • 6 garlic cloves, microplaned
  • 1 tsp smoked paprika/pimentón
  • 1 TBS tomato paste
  • 1.5 cups Matiz rice
  • 1100 mL chicken/clam/shrimp/lobster stock
  • Pinch of saffron
  • One 14.5 oz. can diced tomatoes
  • Assorted seafood
    • 1 monkfish fillet – cut into 1-inch pieces
    • 12 headless shrimp – deveined, tail left intact
    • 1 chorizo link (forgot to put in the chorizo in my video! But sear this with your pre-partially-cooking process.
    • A few squid tubes and tentacles – cut into thin strips
    • Mussels, de-bearded
    • Littleneck clams – soaked in salted cold water 20 minutes before cooking
  • Salt
  • Freshly ground black pepper
  • Lemon wedges

Click here for the recipe to making your garlic aïoli!

Recipe: Garlic Aïoli

~ This is Day 178 ~

Ever had sriracha aïoli and wanted to make it at home? Learn how to make the base to all mayo/aïoli from my YouTube video! Also, mayonnaise is the base to many other sauces, such as tartar sauce, remoulade, rouille, salsa golf, etc…

To make garlic aïoli:

  • 2 egg yolks
  • ½ lemon, juiced
  • 1-2 cups neutral oil (grapeseed, canola)
  • 2 garlic cloves, microplaned
  • Salt, as needed

If you liked any of my stuff from the video, here are some links for them:

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

If you ever need ideas for different flavors of mayo/aïoli, go find Pommes Frites in NYC. I’m glad they didn’t close down and were able to move locations after the East Village fire.

Recipe: Love-in-a-Mist

~ This is Day 157 ~

I was bored last Saturday night so I was playing around with new flavors at my bar and surprisingly, I developed a new cocktail! I love it so much!! It’s my new favorite thing to make and drink at home!

This is my second Rontini cocktail to feature lavender. For the past year or so, I’ve been really into herbaceous flavors, again, in cocktails. Six years ago, I was testing out Herbs de Provence in drinks but I think that Herbs de Provence is too overpowering because of its composite of many different herbs. So I have settled on lavender by its lonesome.

If you liked any of my stuff from the video, here are some links for them:

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

To make Lavender Honey Water

  • 1 cup water
  • 1 cup honey
  • ¼ cup lavender

Bring all ingredients in a pot with lid to a boil, turn off heat, and let it cool to room temperature before putting it into the fridge. Strain before using.

Cocktail Breakdown

  • Blueberries (10-15), muddled
  • ½ lemon, juiced
  • 1 oz. lavender honey syrup (from above)
  • 2 oz. Empress gin
  • Seltzer
  • Garnish: blueberry skewer // lavender sprig

Recipe: Mussels with White Wine & Tomato

~ This is Day 75 ~

I get asked how to make this quite often from friends and family so I’m just going to write this really quickly. This is my favorite way to make mussels and clams. The best part after the mussels/clams? The bread dunking into the rich broth and into your mouth part.

  • 2 lbs mussels
  • 1 small onion, finely chopped
  • 2 garlic cloves, sliced
  • 2 tomatoes (or substitute one 14 oz. can diced tomatoes)
  • 2 thyme sprigs
  • 1 TBS tomato paste
  • ¼ cup butter (optional)
  • ½ cup parsley leaves, finely chopped
  • 1 cup dry white wine
  • Olive oil
  • Salt & freshly ground black pepper
  • ½ lemon

Finely chop the onion and thinly slice the garlic cloves. Dice your tomatoes if using fresh ones. Finely chop your parsley, reserve some for garnish.

Scrub the mussels and toss out the dead/damaged ones. If they’re open and don’t close when you poke them, they’re bad. Remove the beards if they have them. Set aside.

In a large pot with lid, heat up enough olive oil to almost cover base of pot. Sweat onions and garlic until aromatic and tender. Add in diced tomatoes and thyme. Season a little with salt, turn heat to medium. Cook for 2 minutes, then add in the tomato paste and cook that out, 3-5 minutes. Add the butter if adding and let the butter emulsify with everything. Once butter has melted, add in the mussels. Turn heat to high, season with salt and black pepper, and add the white wine. Cover with lid, mussels are ready once they open completely, 5-7 minutes. Before you take them out and off the heat, add in most of your chopped parsley and the juice of half a lemon, stir to combine well. Taste for seasoning and adjust if necessary.

Once in a bowl, add the remaining parsley on top as garnish. Serve with toasted bread. I always eat it with ciabatta. Any bread will suffice, pick your favorite!

*For clams, I like to add bacon and hot paprika to this.

Quarantine Paella

~ This is Day 15 ~

It’s almost April!!! The month of March seemed like it took forever to get by. Oh my gosh… What will I do for the entirety of next month???

I’m calling this “quarantine paella” because ingredients are difficult to come by. I try to only go outside to grocery shop when I absolutely need to, i.e. when the fridge is empty. Grocery stores such as Whole Foods Market has all the basic stuff but sometimes the things that I want are out of stock. There are also limits on certain things that you’re allowed to buy. I had hoped to buy 15 lbs of AP flour today but I was only allowed to buy 1 unit, which was 5 lbs. There is no “2-day” prime delivery on Amazon anymore. Everything takes the old regular amount of time (5 business days) or now, even longer to arrive! Jeff Bezos should reimburse us with some Prime membership fees! Totally not going to happen though.

Anyway, with my limited resources and ingredients, I made this paella last night and I’m so glad that I can cook! Thinking about my friends who cannot cook as well as I do… what are they eating? All I want to do is share!! I usually make soffritto ahead of time and just keep a quart in my fridge – it’s good with everything, especially rice! But again, don’t have the excess of ingredients to do things ahead of time. I only put head-on shrimp and bay scallops in this paella, the least variety of sea creatures that I have done in my paella history.

Ocean Trout Tartare

This was the first course to my Friendmas dinner of 2017.

I haven’t done any tartares with ocean trout before, always with tuna/salmon/yellowtail. Ocean Trout compares favorably to salmon and with a taste that is both milder and richer at the same time. So why ocean trout this time? Because I just wanted to.

Here is Ocean Trout Tartare with Meyer Lemon Zest, diced Jalapeño, and cut Chives, sitting on a bed of sliced Persian Cucumbers, topped with Rice Krispies and micro greens, served with homemade Japanese Sweet Potato Chips.

Merry Christmas & Happy Holidays!

Plans for Friendmas 2017

This is actually my first Friendmas dinner party! I haven’t had a Christmas Eve off in six years!!! It’s been a weird year and it’s weird to have both eves on a Sunday.

But since I usually go all out during my Friendsgiving dinner parties, I am going light with this dinner. I came up with this menu in one evening.

Ocean Trout Tartare
Meyer Lemon, Jalapeño, Rice Krispies
(1st course)

Duck with 5 Spice
Celeriac Purée, Pommes Fondant, Shanghai Bok Choy
(2nd course)

Cheesecake with Citrus
Mascarpone Mousse,
Streusel, Citrus Sorbet
(3rd course)

Excited!!

Dill-Brined Halibut with Farro

This was the second course to my Friendsgiving 2017 dinner.

I saw this on Chef Steps and decided to give it a try, mainly because I love dill and I wanted to use my Joule.

Here is Halibut that was brined in a Dill-Solution and served with a Farro Salad, Sun-Dried Tomato, Pine Nuts, Lemon Yogurt, and fresh Micro Chervil.