Saturday, March 15, 2008

Livin' With Evils's - Volume 30

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Another Saturday ruined by the bad weather and I had promised the Captain and Imtoocutus that I would start baseball training this weekend. Pouring outside, I decided that the best Saturday activity for us was to make dinner. This isn’t easy when doing it with both of them so I had to make something that satisfied them both. It had to be rather complicated, so that the Captain could learn something, and it had to be pretty and taste like a hot dog when it was done or else Imtoocutus would bitch. Needless to say we got one out of two on the last demand, but I did think up an old recipe that I used to do and changed it around a bit to fill in many bills.

Now Captain ADHD likes to learn things and he is fascinated with Spanish language subjects, so I figured it was best to make something traditionally Spanish {not Mexican} in a way that was affordable, and moderately time consuming. Paella {“Frying Pan” in Valencian … Recipe Below} came to mind because it usually has the possibility of making everyone happy. It also gives me the opportunity to teach the Captain how to use knives on sausage, onions, and peppers, and how to use the oven properly, and the other side it looks pretty. We all went to Wal-Mart to pick up the stuff to make it {since hardly any of it is common household} after we made the list of things we would need.

At Wal-Mart the Captain took great interest in purchasing fresh seafood. This isn’t one of the parts that he is usually in, so explaining the different types of shrimp kept him stationary. Amazingly he and his sister were a heck of a lot better at finding unusual things too like jarred pimentos, minced garlic, and saffron, and I might still be there if they hadn’t helped. In the end we decided not to use saffron because the price of it has gotten insane, and I think I would rather invest in platinum. The total cost without the saffron came to almost 40 bucks {because we used fresh shrimp and crab} and if I had chosen to use the saffron it would have been about 55.

The hardest part of it all believe it or not is the cutting safety because the Captain is left handed and it confuses his little 9 year old brain being trained by a right handed person. This is how baseball would have gone today too. Fortunately he really responds to intricate direction a lot better than the girls, so being told to saw slow, curl your fingers, etc works really well and has him intrigued. He absorbs everything you tell him as long as his hands are busy, so while we were cutting, chopping, peeling, et al he was storing it all for his presentation when everyone was ready to eat. He explained “Frying Pan” and even told them of the different ingredients that we could have used, and why we chose to go heavier on the seafood. It was an interesting non disaster actually even if it took us most of the day.

My Version of Paella {Including Variations} …

Ingredients … Phase 1

1 Pound Cooked Shrimp {The Bigger the Better … I Took the Shell off First}
½ Pound Crab or lobster meat {Cooked - I use imitation crab because I like it better}
1 Teaspoon Chopped Garlic {1 clove}
1 Small Spanish Onion {Chopped}
1 Tablespoon Chopped Parsley {Dried are fine}
½ Cup Vegetable Oil
½ Can Beer {NOT LIGHT! Save the other Half for Chicken .. White Wine is OK too}

Mix everything here together in a big bowl and allow it to sit and marinade for at least 2 hours covered. You can use grilled chicken if you don’t like seafood or want to save some money.

Ingredients … Phase 2

5 Chorizo Sausages {Cut into 1 inch pieces}
1 Large Spanish Onion {Chopped}
3 Colored Peppers {I use Orange, Yellow and Red .. Chopped}
1 Teaspoon Chopped Garlic {1 clove}
2 Cups Brown Rice {Instant .. Cooked}
1 Teaspoon Saffron Threads {Can Go Without .. Too Expensive}
2 Cups Chicken Broth {Or Clam Broth}

Lay all of the Chorizo flat in the frying pan and start the heat on high. When you get a slight burning on the one side then the pan is greased, and the texture of the sausage is correct. Add the onion, peppers, and garlic and sauté them until they are all cooked well, but still a bit crisp. It should smell very Spanish by this point. Add rice, broth and saffron at this point and bring it to a boil. Bring to a very low simmer and cover for 30 minutes.

Ingredients … Phase 3

½ Pound Steamed Mussels and/or Clams {I didn’t use these … Kids yanno?}
8 Lobster Claws {Ditto .. Too pricey}
2 Cans Artichoke Hearts {Quartered}
1 Jar Whole Pimentos {Drained}
1 Small can Sliced Black Olives {Drained}
½ Cup Cooked Peas

Now the proper way to do this is to dump Phase 1 on top of phase 2 in the pan and then arrange phase 3 in a decorative manner on top of it all. Cover it up and let it simmer for about 20 minutes so that the decorations can cook a bit in the steam. Serve it in the pan.

Here’s what I actually do. I pour Phase 2 into a large bowl. I flash fry on high heat phase 1 {cooks out the alcohol} and then pour it on top of phase 2 and then decorate with phase 3 and serve it that way. I also broil about 8 to 12 chicken legs {on a broil rack, brushing a ½ can beer, ¼ cup oil, 1 clove garlic marinade on them every 10 minutes. 20 minutes one side, ten minutes the other} and serve those on the side of this dish.

Please keep in mind that I don’t use salt and pepper when I make this but most people add it as they go based on their own tastes. Enjoy ;8o)

Other Crap This Weirdo Publishes... Mental Notes & Random Musings {Daily Blog} The Crow's Nest {The Homepage of Jeremy Crow} Jeremy Crow on Multiply {For Community Types} Blogaholics Anonymous {E-Mail Blogging Group} Itching For Coffee {Community Blog}

Nothing that was printed here was intended to offend anyone, and if it did, screw ya, you begged for it. If you believe that there are some measures that can be taken to change me, then please feel free to pray for me, and while you are at it yourself, because you read this far, and if you hated every minute of it, then you are an idiot, not me, or the other people who like what I have to say! .. Jeremy

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