Serious Eats: Gayngry's Profile

I'm currently working on a family cookbook to give my mom and her sisters for mothers day this year. I plan to use the online service at blurb.com where you can actually create and publish your own book.

I have been gathering and restoring old photos of my parents, their siblings, and my grandparents at various family functions and my plan is to include lots of those photos along with pictures of the completed meals.

Gayngry at 7:34PM on 01/25/08

From Talk

Braised Chicken

Another dish that I make at least once a month is Spanish Chicken and Chorizo Paella. I don't have a Paella pan or large deep skillet so I just make it in my large cast iron dutch oven. I also just make it chicken thighs instead of dealing with a whole chicken. (I actually saw this on the Paula's Home Cooking on the Food Network).

1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Salt and freshly ground black pepper
2 teaspoons paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
4 1/2 cups chicken broth
1 pound Spanish style chorizo links, cut into slices on the bias
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service

Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.
Cook's note: A large cast iron skillet would work here.
Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.

Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges.

Gayngry at 7:24PM on 01/25/08

From Talk

Braised Chicken

My favorite is Zesty Braised Chicken with Lemon and Capers. It is super easy and taste great.

The recipe can be found here at Food & Wine. http://www.foodandwine.com/recipes/zesty-braised-chicken-with-lemon-and-capers

Gayngry at 7:17PM on 01/25/08

From Talk

So good that I eat it from the container ...

When I was a broke college student sometimes I would eat green peas right out of the can for dinner.

Gayngry at 8:28PM on 01/14/08

Responses to Comments by Gayngry

From Required Eating

Cook the Book: The Sweet Melissa Baking Book

Thank you for participating and congratulations to our winners:

mkboldin
chromiumman
CarolHarrity
lovercas
ryansm

Please check your email for more information on how to claim your book.

roboppy at 6:07PM on 04/07/08

From Required Eating

Cook the Book: The Sweet Melissa Baking Book

Tres Leches Cake

swoonglo at 2:13PM on 04/07/08

From Required Eating

Cook the Book: The Sweet Melissa Baking Book

Margarita Lime Pie or Strawberry Shortcake or Devil's Food Cake or Texas Chocolate Sheet Cake or German Chocolate Cheesecake or Pumpkin Pie or Lemon Meringue Pie or ....................help me!

bb97036 at 1:58PM on 04/07/08

From Required Eating