Wait, what? Salami?? Why would you do such a thing? Well I’ll tell you why. I had a birthday party recently, and had almost an entire tray of salami left over. When cooking greens – bacon. When cooking pasta – pancetta, guanciale. So… why not? P.S. It’s delicious.
1 lb chicken breast
6 slices of Italian salami
3-4 large cloves of garlic
1/2 tsp each of dried oregano, thyme, rosemary (1 tbs each if fresh)
1 cup white wine (or chicken stock, but seriously, wine is better)
Yes well. But I didn’t have any Spanish chorizo on hand, and I really wanted some paella. Or in this case, “paella.” I don’t even know what this is. I liked it, I really did. It didn’t taste like the paella I had at a GREAT Spanish restaurant I went to recently, but it was really good. Honest. I doubled the recipe myself, but assuming normal humans aren’t inhaling carbs like a maniac, I cut everything in half and put it below.
1/2 lb Mexican Chorizo (the ground crumbly kind)
2 tbs olive oil
1 medium onion
1 bell pepper any color
1/2 tbs smoked paprika (important!)
3 cloves of garlic
1 can diced tomatoes (14.5 oz)
4 cups chicken broth
1/2 cup white wine
2 cups Arborio rice (yes I know this is Italian I don’t know where to get Bomba rice)
1 lb seafood mix (you know the frozen stuff at the grocery with squid mussels and clams? If you can get it fresh even better!)
Salt to taste
A freaking large pot (or in your case, 5 qt+)
Something to stir with
Knife and cutting board
Bowls or plates
Put the heat on medium. My stove is good at a 4/7.
Brown the Chorizo until cooked all the way through. Put it aside in a bowl or plate.
Dice onion and bell pepper and add it to the pot (that has chorizo juices in it). Add 2 tbs olive oil while stirring.
Add salt to the pot to help the veggies sweat it out – don’t overdo it. The Chorizo is already pretty salty. Meanwhile, dice up your 3 cloves of garlic.
Add the garlic and 1/2 tbs paprika to the mix until it gets nice and fragrant. Keep stirring.
When it looks like it’s pretty dry, add the 1/2 cup of wine to deglaze.
Then add in the 4 cups chicken broth and can of diced tomatoes.
Dump in the 2 cups of rice. Mix.
Cover with a lid. Lower the heat to simmer, or in my case, “lo.” Ignore for 15 minutes.
If the liquid level looks soupy and not like the photo below, leave it uncovered and boil it down a bit.
When the liquid level is right, as in the texture you want to eat, mix the Chorizo back in.
Throw the seafood mix on top, and cover for about 10 minutes, still on “lo.”
A Denver steak is a cut of the beef chuck. Whaaaaat? The chuck may be a tough piece of meat, but the Denver steak is fairly tender, well marbled, and super flavorful. And to make things even better, it is an inexpensive cut of meat, running around $7 a pound. Compared to the popular New York strip, ribeye, T-bone, filet mignon, and so on, it does have slightly more chew, but with its great price and superb flavor profile, the Denver steak has definitely made it to our dinner table again and again.
1 lb Denver steak
Salt and pepper to taste
2 tbs canola oil (or other high heat oil)
Cast iron skillet (or fry pan)
Small baking sheet
Silicone (or pastry) brush
Place the steaks on a large plate. Sprinkle with salt and pepper to taste (that is a way of saying season to your personal preference, don’t actually taste your raw steak!). Flip the steak and do the same with the other side.
Using a brush, apply canola oil generously to the steak. Flip and repeat.
Meanwhile, place a baking sheet in your oven (I use a toaster oven for convenience) and preheat to 400.
Heat your pan on the stove top, a cast iron skillet if you have one, for 4 minutes on medium high. Only you know your stove, so this may need some adjustment. For me, that is a 5 setting out of 7. DO NOT APPLY OIL TO YOUR PAN! The oil is already on the steak, just let that pan get nice and hot.
Place the steaks one at a time in the pan. You can use your hands or a pair of tongs. If the pan is not sizzling loudly when you put down the first steak, simply pick it back up and wait another minute or so. A strong sizzle is essential.
When the pan is hot enough, sear the steaks 3 minutes on each side for a steak around 1 inch thick (2 minutes for a thinner one).
Using oven mitts, take out your preheated baking sheet from your oven. Using tongs, place the steaks on the sheet and bake for 6 minutes.
When 6 minutes are up, put the steaks on a plate, and cover with aluminum foil for 10 minutes. This allows the meat to rest and prevents all the juices from running out of it.
The steaks (adjusting for your pan and oven temperature) should be a nice medium to medium-rare and are READY TO EAT! Serve with your favorite sides or go straight up carnivore. I had mine with sauteed green beans and air fried sweet potatoes.