I love it when my Mexican friend Arturo comes to visit, we always cook up something “muy delicioso”. This time Arturo introduced us to huevos motuleños. Have you ever heard of huevos motuleños? Think seriously over-the-top huevos rancheros—fried eggs over refried black beans on a fried tortilla, topped with salsa, and served with fried plantains, chorizo pork sausage, and crumbled Mexican queso fresco. They are a specialty of the Yucatan and originated in the town of Motul, a city rich with Mayan and colonial history. They’re not an everyday breakfast, more like a Sunday brunch breakfast. So good!

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Updated recipe, from the recipe archive, first posted in 2007. Check out the comments section for some great ideas on other things to cook with smoked paprika! ~Elise

I first experienced smoked paprika on a trip to New Zealand several years ago in a sweet potato soup. My host laughed as my eyes lit up with “Wow, what’s in this?!” At the time, smoked paprika could only be found in specialty stores or Penzeys. Soon after though, McCormick started selling it and promoting it as a spice, so it’s much easier to come by, and we are always looking for an excuse to cook with it. If you’ve never used it, smoked paprika is to regular paprika what chipotle powder is to red chile powder. I like to think of it as the flavor of my favorite barbecued potato chips. The following recipe we’ve adapted from one in a free magazine by our local Raley’s grocery store. The flavor of this chicken is terrific, well worth seeking out this spice if you don’t already have some. Do you use smoked paprika in your cooking? If so, please let us know your favorite uses for it in the comments.

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Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, it takes as long to make as it does to cook the spaghetti. The ingredients are simple, just spaghetti (or other long pasta), pancetta or bacon, eggs, Parm, a little olive oil, salt and pepper. A silky sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.

Did I already mention indulgent? Yes, this is not a make-it-everyday recipe. This is a I’ve-been-eating-my-kale-for-weeks-and-now-I-want-to-splurge recipe. But heck, if you are going to splurge, you may as well do it right.

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Jambalaya

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast halves – cut into 1 inch cubes
• 1 pound Boudin sausage, sliced
• 6 thick slices applewood smoked bacon, sliced
• 1 (14.5 ounce) can diced fired roased tomatoes with garlic (do not drain)
• 1 (10 ounce) can Rotel Original with chilis
• 2 cups brown rice (uncooked)
• 1 large onion, chopped
• 1 large green, red & yellow bell pepper, chopped
• 1 cup chopped celery
• 1 cup chopped green onions
• 15 ounces yellow corn
• 1 cup chicken broth
• 1 cup beef broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 3 cloves minced garlic
• 2 teaspoons garlic powder
• 2 teaspoons Emeril’s Essence
• 1 teaspoon Red Bay seasoning
• 1/2 teaspoon basil
• salt and pepper to taste
• 1 teaspoon of Louisiana Hot Sauce or to taste (optional)
• 1 pound frozen cooked shrimp without tails

Ingredients:

• 4 -6 pound Boston Butt Roast
• Dijon Mustard
• 1 Large Onion
•  1 Head of Garlic
• Liquid Smoke (Optional)
• Worcestershire Sauce
• Smoked Paprika
• Rosemary
• Seasoned Salt
• Black Pepper
• Chipotle Chili Powder
• Blackened Steak Seasoning
• Italian Seasoning
• 1/4 to 1/2 cup of water

Directions

Slice onions thickly and place in bottom of 6 qt slow cooker / crock-pot.
Separate garlic cloves and place around onions.
Pour water into bottom of slow cooker, just enough to cover onions.
Add a few drops of liquid smoke to water.
Slather roast in Dijon Mustard.
Make a rub out of your spices and generously rub into the roast on all sides.
Place roast into crock-pot / slow cooker with the fat cap up.
Drizzle Worcestershire sauce onto the roast.

Cook on low for 6-8 hours or until the interior temperature reaches 170 ~ 175 degrees.  Once desired temperature has been reached, remove from crock-pot, tent with aluminum foil and allow to rest for 30 minutes to 1 hour.

Slice or shred, apply favorite BBQ sauce and enjoy.

Ready to cook!

Honey Butter Sandwich Bun

Nothing smells or tastes better than homemade bread and/or rolls, so let’s take a great sandwich and turn it into an awesome sandwich!

Homemade Burger Buns 

Ingredients

• 8 ounces lukewarm water
• 1 large egg
• 16 ounces All Purpose Flour
• 2 ounces sugar (divided)
• 1 ¼ tsp salt
• 1.25 tbsp active dry yeast
• 2 ounces butter
• 1 tsp Honey

Directions

1. Add yeast to water (between 100 and 110 degrees) mix is 1/2 of sugar, set aside until foamy.
2. Whisk the egg until well blended.
3. Place about 1/3rd of the flour into the bowl of a stand mixer and whisk the egg and yeast. Now add in the rest of the flour and dry ingredients, and mix together on low speed with dough hook.
4. Turn mixer up to higher speed add the honey. Knead on a high speed until the dough comes together and becomes elastic. This will take about 3-4 minutes. Add more flour if necessary
5. Continuing on high speed, add the butter in small chunks. Knead again for a few minutes until the butter is fully incorporated and the dough comes together in one ball.
6. Place in a well oiled bowl and let rise until doubled in size (About 1 1/2 to 2 hours).
7. Once doubled, deflate the dough and turn out onto counter. Divide the dough into 8 equal pieces.
8. Shape into a ball, then press down to flatten to about 3” wide. (flour your hands lightly if it becomes necessary) Place on a lightly greased baking sheet, cover, and let rise until very puffy, about 1 hour.
9. If you are not going to use them all right away, you can freeze them. Roll them into balls and wrap in plastic wrap or press-n-seal. Freeze. When ready to use, allow to defrost at room temperature or in the fridge overnight. The colder they are the longer they will take on the second proof.

Proofing (1st)

Rolled and second proofing

Please welcome my friend and guest author Stephanie Stiavetti who writes The Culinary Life food blog. Stephanie shares her recipe for a Dutch baby, also known as a German pancake. It’s sort of like a sweet version of Yorkshire pudding. So good! ~Elise

I’m a huge pancake fan. When I was little I would have happily forgone every other food in favor of pancakes, but unlike the other kids I knew, I never really liked syrup. I always preferred my pancakes plain, or with the addition of fresh blueberries or mashed up bananas added to the batter before it hit the griddle. Occasionally my mom would indulge us by tossing in a handful of chocolate chips, which, at that young age, was just about the most exciting thing ever.

In my naive little breakfast world, I was happy. But as I grew up, I was introduced to a whole new world of adult pancakes—recipes that broke away from the standard, super-sweet trap of maple syrup and celebrated the flavor of the pancake itself, something I’d always held in the highest regard. I was seduced by crepes, soufflé pancakes, and buckwheat flapjacks fried in bacon fat. My all-time favorite, though, became the Dutch baby.

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Do you like raw oysters? My brother Matt lives in Point Reyes and has access to wonderful oysters from Tomales Bay. Lately he’s been bringing a few dozen with him when he comes to visit. The oyster eaters among us gather and have quite the feast when he arrives. My favorite accompaniment to fresh, raw oysters is this mignonette—a piquant sauce made with vinegar and shallots that you sprinkle on top of the oyster, much like a squeeze of lemon juice. It’s a lovely balance to the briny, somewhat creamy oysters.

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Have you ever noticed how crowded restaurants are on Valentine’s Day? Every table is a two-top, the menus are often fixed, and the staff frantically busy. After several misfires over the last few years, I’ve given up with going out that night, and instead focus on lovely dishes we can make at home. Here is a classic date night meal—filet mignon in a red wine reduction.

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Although the days are getting longer, the sun just beginning to ride a little higher in the sky, the nights are still bone-chilling. Honestly, I never look forward to winter. But when I’m smack in the middle of it, I do appreciate its comforts—warm clothes, thick blankets, an excuse to use the fireplace, and a big pot of stew. And I mean a big pot. Heck, if you are going to go through all that trouble, you may as well make enough for plenty of meals during the week. This is one such stew, a hearty cousin of beef barley soup, but bulked up with carrots, celery root, and lots of mushrooms.

Continue reading “Beef and Barley Stew with Mushrooms” »