Spicy Stewed Sausages with Three Peppers

Spicy Stewed Sausages with Three Peppers
Serves 4

1 pounds sweet Italian sausage, pricked all over with a fork
olive oil
1 red bell peppers, cut into 1-inch dice
1 green bell peppers, cut into 1-inch dice
1 yellow bell peppers, cut into 1-inch dice
1 small red onion, thinly sliced
1 fennel bulb—trimmed, cored and thinly sliced
2 serrano chiles, seeded and thinly sliced crosswise
1 habanero chile, seeded and thinly sliced
Salt
1/2 cup dry red wine
1 cup chicken stock
pecorino cheese
1 lbs cooked smaller pasta (penne/farfalle)
directions

Brown the sausages until just cooked through. Cut into pieces.
In a very large pan, add the peppers, onion, fennel and chiles and cook,
stirring occasionally, until the vegetables are softened, about 15
minutes. Season with salt. Add the sausages and wine and stock to the
skillet and simmer until the wine has reduced by half, about 4 minutes.
Remove from the grill and sprinkle half of the pecorino cheese over the
sausage and peppers. Mix with cooked pasta.

Chickpea Paella

Chickpea and Chorizo Paella
Serves 4 to 6

Ingredients
8 oz. Spanish chorizo, ½-inch thick half moons
3 Tbsp. extra-virgin olive oil
1 medium red or yellow onion, minced
8 garlic cloves, thinly sliced, plus 2 garlic cloves, minced
4 tsp. paprika
Large pinch saffron, threads crumbled
1½ cups rice
1 Tbsp. chopped fresh thyme
4 cups chicken broth (or up to 2 cups chickpea cooking liquid)
1 can chickpeas
1 can (14 ounces) diced tomatoes, well drained
7oz roasted red peppers thinly sliced
1 cup frozen peas, defrosted
4 scallions, root ends and tops trimmed, thinly sliced on the bias
1 lemon, cut into wedges for serving

Add the chorizo to a 12-inch skillet and cook over medium-high heat,
stirring frequently, until just beginning to brown, about 5 minutes.
Transfer to a paper-towel-lined plate to drain; remove all but one
tablespoon of the rendered fat from the skillet.

Add the olive oil, onion, sliced garlic, and large pinch salt; cook over
medium-high heat, stirring occasionally, until softened and just
beginning to brown, about 5 minutes. Add the remaining garlic, paprika,
and saffron, and cook, stirring constantly, until fragrant and paprika
has darkened, 1 minute. Stir in the rice; add thyme and broth, and bring
to a simmer.

Stirring occasionally with a rubber spatula to redistribute the broth and
rice, cook for 10 minutes. Sprinkle the chickpeas, tomatoes, and red
peppers evenly over the top. Cook uncovered, without stirring, until the
liquid is completely absorbed and the rice is tender, about 10 minutes
longer. Sprinkle peas, cooked chorizo, and scallions over the rice;
cover, and allow to sit for 5 minutes. Serve with lemon wedges on the
side.

Quinoa Salad

Rainbow Quinoa Salad
8 servings

1 heaping cup quinoa, well rinsed
2 cans black beans, drained and rinsed
1-2 mango, peeled and cut into 1/2-inch pieces
1 small jicama root, peeled and cut into 1/2-inch pieces
1/2 head red cabbage, shredded
3 scallions, sliced into 1/2-inch thick slices
zest of 2 limes
juice of 3 limes
2 tablespoons extra-virgin olive oil
1/2-3/4 cup cilantro, finely chopped
1 jalapeno pepper, seeded and diced

Directions
Place 1 cup rinsed quinoa in a saucepan and cover with 2 cups water.
Bring to a boil, then reduce the heat and simmer for about 15 minutes, or
until the water is absorbed.

Meanwhile, make the lime vinaigrette: into the bottom of a large mixing
bowl, grate the lime zest and then juice the limes. Add the 1/2 teaspoon
kosher salt and a good grinding of fresh black pepper, and whisk to
combine. Drizzle in the 2++ tablespoons olive oil and whisk to combine.

After the quinoa is done cooking, add it to the mixing bowl containing
the vinaigrette. Mix gently with a spatula to make sure all the quinoa is
coated. Fold the black beans, mango, jicama, cabbage, and jalapeno (if
using) into the quinoa. Stir in the chopped cilantro. Taste the salad and
add more salt, pepper, or lime juice according to your tastes.

Hot and Sour Rhubarb and Pork with Noodles

Hot and Sour Rhubarb and pork with Noodles

2lbs Pork, cut into 2in cube (country ribs, etc)
12oz medium egg noodles
4 spring onions, trimmed and finely sliced
1 fresh red chili, deseeded and finely sliced
2 bunches cress, rough chopped
1 bunch coriander, chopped
1 lime, juice

For the Marinade:
12oz rhubarb
4 Tbsp honey
4 Tbsp soy sauce
4 garlic cloves, peeled
2 fresh chilies, halved
1 heaped tsp five spice
thumb-sized piece of fresh ginger, peeled and chopped

Preheat to 350f
Chuck all the marinade ingredients into a food processor or blender and
pulse until you have a smooth paste, then pour this all over the pork,
adding water to almost cover. A large saucepan works well. Mix it all up,
then tightly cover with tin foil and place in the preheated oven for
1-1.5 hours.

Reserve the pork, and reduce the marinade until it is reduced to the
consistency of ketchup. Thicken with slurry if necessary. Season to
taste, adding extra soy sauce if necessary, and put to one side.

Add a good drizzle of oil to a pan or wok. Add your pieces of pork to the
wok and fry for a few minutes till crisp and golden. You might need to do
this in two batches.

To finish, mix everything up in the pasta pot. At least that's the easy way.

Arroz con Pollo

Arroz con Pollo
Yield: 4-6 servings

2 lbs boneless chicken breasts
olive oil
Salt and pepper
4 teaspoons ground cumin
1.5 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper

1 Spanish onion, chopped
2 garlic cloves, minced
1 green pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (8-ounce) can tomato sauce
~3 cups chicken broth
1 tsp annato seeds, or some saffron, or some tumeric
1/2c pimento olives, sliced
1 cup frozen peas
Chopped cilantro

Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.

In a heavy wide pan, heat remaining 2 tablespoons oil. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are soft. Stir in the rice so the grains are well coated with the sofrito.
Remove chicken skin, if there is any (will get rubbery).

Add the tomatoes and broth and yellow, season with salt and pepper. Return the chicken to the pan. Bring the mixture to a boil and let simmer covered for about 15 minutes. Stir everything around a few times during this period. Add peas and cook another 10 minutes, or until done. Add olives and cilantro and serve.
Or cook in 350 oven for same time.