Food & Drink

May 28, 2011

South Florida Food and Wine Weekend Kitchen for Memorial Day Weekend

For years I have sworn by these three recipies. They are easy to make on short notice, bursting with flavor and wildly impressive to serve. Your guests will think you slaved in the kitchen for days. Even though Memorial Day weekend is the kick off for summer grilling I personally stay true to these recipes because they are pretty much one-bowl-wonders, being self-contained recipes with minimal kitchen fuss. Over the years I’ve adapted these recipes to my own way of  preparing and heightened them to reflect certain flavor profiles but for the sake of wanting you to get it right the first time you make it I’ve reprinted the recipes unaltered with exact ingredients and measurements. I’ve started this recipe collection with the Sangria recipe, that way you can sip along the way while preparing the rest of the menu. (insider tip: do not drink the Sangria through a straw, or you will find yourself flat on the floor by the time your guests arrive, I do know this for a fact.) Enjoy and have a great holiday weekend!


Ingredients
 Sandra Lee’s Sassy Sangria
8 servings

3 cups chianti or other fruity red wine
1 cup Brandy
1/4 cup Triple Sec
1 orange, sliced
1 lime, sliced, optional
1 lemon, sliced, optional
1 grapefruit slice sections into quarters
1 apple, cored and diced
Handful fresh raspberries
Handful of grapes red or green
1 pear, cored and diced
1 nectarine pitted and diced
2 cups sprite or ginger ale, chilled

Preparation
In a large pitcher, combine all ingredients except club soda. Cover tightly and refrigerate 3 hours or overnight to let flavors meld. Right before serving add club soda sprite or ginger ale.
• If you are making sangria for a crowd, make sangria –without the ice but with the fruit–the night before in a large stock pot, and chill overnight, gives the flavors time to blend together and leaves you free to enjoy your party.

• If by any chance you end up with leftovers, this sangria, will keep for about 3-4 weeks in the fridge..minus the fruit, which will only last a day or so. If you want to make a batch to keep on hand, add all the alcohol and then when you want to serve it just add the fruit and soda


Ingredients

Colin Cowie’s Spicy Shrimp Salsa

•1 pound large shrimp, peeled, deveined and cooked
•2 plum tomatoes, seeded and diced
•1/4 cup diced red onion
•1/3 cup chopped fresh cilantro
•1/2 serrano chile, seeded and minced
•1 tablespoon chopped fresh parsley
•Juice of 1 lime
•1/4 cup olive oil
•Salt and freshly ground pepper

Preparation
1. Cut each shrimp into 4 pieces and place them in a medium bowl. Add the tomatoes, onion, cilantro, chile, and parsley and mix to combine. Add the lime juice and oil and toss to mix thoroughly. Season with salt and pepper to taste.
2. Chill until serving time and serve with tortilla chips.


Ingredients
Tyler Florence’s Ultimate Paella
4-6 servings

• Spice Mix for chicken, recipe follows
• 1 (3-pound) frying chicken, cut into 10 pieces
• 1/4 cup extra-virgin olive oil
• 2 Spanish chorizo sausages, thickly sliced
• Kosher salt and freshly ground pepper
• 1 Spanish onion, diced
• 4 garlic cloves, crushed
• Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
• 1 (15-ounce) can whole tomatoes, drained and hand-crushed
• 4 cups short grain Spanish rice
• 6 cups water, warm
• Generous pinch saffron threads
• 1 dozen littleneck clams, scrubbed
• 1 pound jumbo shrimp, peeled and de-veined
• 2 lobster tails
• 1/2 cup sweet peas, frozen and thawed
• Lemon wedges, for serving
• Large paella pan or wide shallow skillet

Preparation
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:
• 1 tablespoon sweet paprika
• 2 teaspoons dried oregano
• Kosher salt and freshly ground pepper
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered







 
 

 
mrniceguy

Mr. Nice Guy Band at Oakland Park Music & Food Trucks on Main Street August 28th

South Florida Free Concert Series at Oakland Park Music & Food Trucks on Main Street. In collaboration with the Oakland Park Culinary Arts District, South Florida Food and Wine hosts a free monthly live music concert series...
by SFLFoodandWine Editor
0

 
 
gridiron

Sixth Annual John Offerdahl’s Broward Health® Gridiron Grill-Off Food & Wine Festival Is Set For November 14

The 2015 John Offerdahl’s Broward Health® Gridiron Grill-Off Food & Wine Festival will return to the Pompano Beach Amphitheater, 1806 NE 6 Street, on Saturday, November 14.  The sixth annual culinary competition for cha...
by SFLFoodandWine Editor
0

 
 
Champagne Brunch, Ritz Carlton Palm Beach

Brunch Unlimited. South Florida Weekend Brunches Serving Unlimited Mimosas & Bloody Mary’s

Limitless. Unlimited. Bottomless. Endless. Call it what you will. Weekend Brunching is about indulging, endlessly. Many restaurants running up and down the coastline from Palm Beach to South Beach are serving a la carte brunch ...
by SFLFoodandWine Editor
0

 

 
33097_5167_full

Miami Spa Month at The Ritz-Carlton Spa, Key Biscayne Miami

The Ritz-Carlton Spa, Key Biscayne Miami is participating in Miami Spa Month during July 1 – August 31. An oasis of tropical splendor, this award-winning 20,000-square-foot retreat features a menu with ocean-inspired nat...
by SFLFoodandWine Editor
0

 
 
candles2

Miami Spa Month at The Biltmore Spa Coral Gables

The Biltmore Spa is participating in Miami Spa Month during July 1 – August 31. Located on the seventh floor, with panoramic views from floor to ceiling windows, this spa’s elite facilities are impressive. The spa ...
by SFLFoodandWine Editor
0

 
 
Luxury-Gift-Shot600x380

Miami Spa Month at Acqualina Spa by ESPA Sunny Isles

Acqualina Spa by ESPA is participating in Miami Spa Month during July 1 – August 31. This luxurious 20,000-square-foot, two-story spa provides guests and outside clients with a tranquil oceanfront sanctuary. The spa feat...
by SFLFoodandWine Editor
0

 

 
Nspa lounging area

Miami Spa Month at Croydon Rose Spa & Apothecary Miami Beach

Croydon Rose Spa & Apothecary is participating in Miami Spa Month during July 1 – August 31. This quaint spa is on the 7th floor of Hotel Croydon, a 1930′s restored boutique hotel in Miami Beach. With large corn...
by SFLFoodandWine Editor
0

 
 
PuraVida Spa, Austin Texas

Miami Spa Month at Lapis Spa Fontainebleau Miami Beach

Lapis Spa at Fontainebleau is participating in Miami Spa Month during July 1 – August 31. This two-level spa harnesses the natural qualities of water to create a shared experience that is both restorative and renewing. Im...
by SFLFoodandWine Editor
0

 



0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

*

CAPTCHA Image

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>