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Recipes
CJ loves to eat, but she often says her cooking skills are
pretty basic. One of her resolutions is to try different
foods and then learn how to make the ones she enjoys. And
traveling all over the world is a perfect way to discover what
those foods are.
So each city she is in, she will
choose a new food and learn how to make it. Then, she'll
share it with you! How cool is that?
She also invites her readers to send in their favorite recipes.
If she likes them, she will post them here on the website.
Use the Contact CJ button on the toolbar to do so.
~*~
While in Barcelona Spain, she's
discovered a special dish CJ absolutely loves. Serve it
with a glass of homemade Sangria and you have a dish fit for
whole court of kings.
Seafood Paella
Seafood Paella
is probably the most famous and popular Spanish dish around the
world. It originates in Valencia, a region on the Mediterranean
coast of Spain, between Barcelona and Murcia that is known for
its rice dishes. There are as many versions of paella as there
are cooks in Spain! This is one CJ thinks is pretty good.
Ingredients
- Broth:
-
3 cups
water
-
1 cup
dry white wine
-
1 teaspoon
saffron threads
-
2
(8-ounce) bottles clam juice
-
- Herb Blend:
-
1 cup
chopped fresh parsley
-
1/3 cup
fresh lemon juice
-
1 tablespoon
olive oil
-
1 teaspoon
dried tarragon
-
2
large garlic cloves, minced
-
- Paella:
-
1 pound
monkfish or other firm white fish
fillets
-
16
unpeeled jumbo shrimp (about 1 pound)
-
1 tablespoon
olive oil
-
2 cups
finely chopped onion
-
1 cup
finely chopped red bell pepper
-
1 cup
canned diced tomatoes, undrained
-
1 teaspoon
sweet paprika
-
1/2 teaspoon
crushed red pepper
-
3
garlic cloves, minced
-
3 cups
uncooked Arborio rice or other
short-grain rice
-
1 cup
frozen green peas
-
16
littleneck clams
-
1
(7-ounce) jar sliced pimento, drained
-
2 tablespoons
fresh lemon juice
Preparation
- To prepare broth, combine the
first 4 ingredients in a saucepan. Bring to a simmer (do not
boil). Keep warm over low heat.
- To prepare herb blend, combine
parsley and next 4 ingredients (parsley through 2 garlic
cloves); set aside.
- To prepare paella, trim connective
tissue from monkfish; cut into 1-inch pieces. Peel and
de-vein shrimp, leaving tails intact. Heat 1 tablespoon oil
in a large paella pan or large skillet over medium-high
heat. Add fish and shrimp; sauté 1 minute (the seafood
mixture will not be cooked through).
- Remove seafood mixture from pan,
and keep warm. Add onion and bell pepper to pan, and sauté 5
minutes. Add the tomatoes, paprika, crushed red pepper, and
3 garlic cloves; cook 5 minutes. Add rice, and cook 1
minute, stirring constantly. Stir in broth, herb blend, and
peas. Bring to a low boil, and cook 10 minutes, stirring
frequently.
- Add clams to pan, nestling them
into rice mixture. Cook 5 minutes or until shells open;
discard any unopened shells. Stir in the seafood mixture,
and arrange shrimp, heads down, in rice mixture. Arrange
pimento slices spoke-like on top of rice mixture; cook 5
minutes. Sprinkle with lemon juice. Remove from heat; cover
with a towel and let stand 10 minutes.
- Serves eight.
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An Ancient Prophecy Comes to Life in an Erotic Tale of
Forbidden Love.
......The
Mylari Chronicles:
Eyes of
Fire
Available Now
An ancient prophecy
comes to life in the erotic tale of the forbidden love
between an elven prince and a kidnapped human woman.
Talia’s visit home turns upside
down when dark, frightening creatures appear seemingly from
nowhere and transport her to another world. The faerie
world. In this mystical paradise, she finds her life and
honor threatened for reasons she does not understand.
When Calion Sáralondë, Prince of
the Calen’taur Elves, rescues the human female from an orcan
stronghold, his attraction to her is immediate and strong.
And the feeling is mutual. Though their love is sardai—taboo—Calion
can’t bring himself to send her back to her world. Her
presence sets a fire in his soul only mating with her can
tame.
And their passion could be the
answer to an ancient prophecy that saves his world.
*READ AN EXCERPT* |
