Serves 8-10

6 boneless chicken thighs, trimmed of fat and cut into 3 pieces each
1 lb large raw shrimp, peeled and cleaned
salt and pepper
1 orange, zested
1 tbl Spanish paprika
Olive oil, as needed
1/2 lb Spanish-style chorizo, sliced
1 white onion, diced
1/2 cup white wine
1 28-oz can diced tomatoes
large pinch crumbled saffron threads
3 1/2 cups short grain rice, (like Arborrio)
6-8 cups chicken stock
1 cup frozen peas, defrosted

*** Preparation ****

1. Toss the trimmed chicken and shrimp with salt, pepper, orange zest, paprika and enough olive oil to lightly coat. Divide the shrimp from the chicken and set both aside for 1 hour to overnight.
2. Heat a large skillet or paella pan over medium-high heat. Add olive oil to lightly coat the bottom of the pan. Add the chicken and brown on both sides and remove from pan.
3. Add the chorizo and onions and sauté until onions are softened. Add the wine and scrape the bits from the bottom of the pan. Add the tomatoes and saffron. Cook for about 2 minutes.
4. Add the rice and stir to combine evenly. Add stock to cover the rice by about 1 inch and nestle the chicken into the rice.
5. Stir gently to be sure the rice isn’t sticking. Cover loosely with foil and simmer for about 15 minutes without stirring.
6. Check the rice — it should be just tender and not mushy. If it needs longer, add a bit more stock and cover and cook for 5 more minutes.
7. When rice is tender, place the shrimp and peas on top of the rice and sprinkle with a bit more stock. Cover tightly with foil. Cook for 5-10 minutes until shrimp begin to turn pink. Increase heat and cook for about 2-3 minutes until you can smell the rice toast.

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Japanese Soy (Shoyu) Soup Base

2 clove finely chopped garlic
1 tsp finely chopped fresh ginger
2 tsp sesame oil
4 cup chicken soup stock, shitake stock (see below), or vegetable stock
2 cup kombudashi soup stock (see below)
2 Tbsp sake
2 tsp sugar
6 tbsp soy sauce
juice of lemon, kumquats, or yuzu juice

Heat sesame oil in a deep pan. Sauté chopped ginger and garlic in the pan. Lower the heat. Add chicken soup stock and kombudashi soup stock in the pan and bring to a boil. Add sugar, salt, sake, and soy sauce in the soup. Run the soup through a strainer. Serve hot soup into individual bowls. In the meantime, boil water in a large pan. Add ramen, soba, or udon noodles in the boiling water and cook for a few minutes. Drain the noodles and serve in the hot soup. Place toppings, such as chicken, beef, scallions, boiled egg, leeks, spinach, carrots, mushroom, nori seaweed.

*Makes 4 servings

KombuDashi Stock

4 cups of water
8 inch by 2 inch kombu (dried kelp)

Wipe the kombu with clean cloth. (*Kombu shouldn’t be washed.) Put water in a deep pot and soak the kombu for about 30 minutes. Put on low heat. Just before the water comes to a boil, remove the kombu. Stop the heat.
*Makes 4 cups

Shitaake Soup Base 

Dried shitaake mushrooms
2 cups of water

Combine dried shitaakes with water in a pot and bring to a boil.  Let it sit for at least 30 minutes. 

Miso Soup Base

When you add noodles to it, it becomes miso ramen/miso soba/miso udon/whichever kind of noodle you’ve added.

1/4 Tbsp dashi granules
1 to 2 Tbsp(s)  white (shiro) miso*
1 1/2 cups water

*The amount of miso will need to be adjusted upwards or downwards depending on the brand of miso you buy and whether it’s aka (red – saltier) or shiro (white – less salty) miso. Start with 1 Tbsp and taste test; then add more if you like.

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Serves 4

Soup Base:
2 whole star anise
2 quarts chicken stock (store bought or homemade)
1 whole roasted chicken (store bought is okay)
1/2 onion
1 small carrot, peeled and chopped
1 celery stalk, chopped
1 lemongrass stalk, smashed and tied into a knot
1-2 tablespoons sugar
1-2 tablespoons fish sauce 

Noodles:
1 lb Pho rice noodles

Accompaniments:
Fresh bean sprouts
Onion, thinly sliced, or thinly sliced scallions
Thai basil or cilantro
Lime wedges
Fresh bird chilies
Hoisin sauce
Sriracha

• Soak noodles in hot water until soft.
• Remove and shred chicken meat from the roasted chicken, reserving the bones.
• In a large pot brown onion, carrots, and celery. Add chicken bones, star anise, chicken stock, lemongrass and bring to a boil. Reduce heat to medium-low, add fish sauce and sugar and let simmer for 20 minutes, skimming the surface frequently. Taste broth and add more fish sauce or sugar if necessary. Strain the broth and discard solids.
• Arrange bowls with drained noodles.  Ladle the broth into bowls. Divide the shredded chicken evenly into each bowl. Top with bean sprouts, fresh herbs, onion or scallions, and other accompaniments, OR artfully arrange a table salad with sprouts, fresh herbs, lime wedges, fresh chilies, and small dipping dishes of hoisin and sriracha sauce, for your guests to add to their Pho.  Enjoy!

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Dipping sauce:

2 ozs or ½ cup  St. Agur Blue Cheese
1 cup Greek Yogurt
1/3 cup Crème Fraiche
2 tbs Chives, snipped
To Taste Salt and Black Pepper

Chipotle Sauce:

1 Cup  Red Wine Vinegar
2 Tablespoons Chipotle Powder
1 Tablespoon New Mexico Chile Powder
2 Tablespoons Garlic Powder
1 Tablespoon Dijon Mustard
2 Tablespoons Honey
1 Stick (4 oz) Unsalted Butter, quartered 

1. Make the chipotle sauce: Heat the red wine vinegar in a small saucepan.  Add the chipotle, New Mexico Chile and Garlic powders.  Bring to a simmer, add the mustard and honey.  Turn off the heat and add the quartered butter.  Stir constantly until melted completely.
2. Make the dipping sauce:  Combine all ingredients in a medium mixing bowl and season to taste.  Refrigerate until ready to use.  Can be made 2 days in advance.
3. Make the drumettes: Heat two inches of neutral oil (peanut, vegetable or corn oil) in a large high-sided pan until a deep fry thermometer reads 375 degrees.
4. Season the drumettes with salt and fresh cracked black pepper. 
5. Add the chicken to the oil in batches.  Take out after the skin becomes golden brown.  Approximately 6 – 8 minutes.  Cut into one to assure it is cooked through.
6. Toss to coat the cooked drumettes in the chipotle sauce.
7. Serve with St. Agur blue cheese dipping sauce, celery and/or jicama sticks.

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Serves 8

½ pound chile mulato (about 10)
½ pound chile ancho (about 10)
½ pound chile pasilla (about 10)
¼ cup sesame seeds, toasted
½ cup peanuts, without skin
½ cup raisins
½ cup apricots
½ cup pecans
½ cup almonds
10 peppercorns
5 cloves
2 tablespoons Mexican oregano
1 stick cinnamon
3 plantains, very ripe
2 slices bread, toasted
3 corn tortillas, toasted
2 pounds tomato (about 4 large), chopped
1 head garlic
1 onion
5 tablets Mexican chocolate
salt and sugar to taste
peanut or canola oil
2 ½ pounds combination chicken breast, thighs and wings
2 cups chicken stock

1. Put the chicken into a pan with the onion, garlic, and herbs; cover with water and add salt to taste. Bring to a simmer and continue simmering until the chicken is just tender, about 20 to 25 minutes.  Set aside and reserve the poaching liquid.
2. Remove stems and seeds of chiles and brown on all sides.  Then place in hot water and when soft and pliable set aside.
3. Fry the plantains in oil and set aside.  Add the peanuts, bread and tortillas to the same pan to toast.  Set aside.
4. Separately cook the onion until translucent.  Add the garlic and chopped tomatoes and cook until soft.
5. Combine the chiles, plantains, peanuts, bread, tortillas, onions, garlic, tomatoes, raisins, apricots, almonds, peppercorns, clove, oregano and cinnamon and blend well.
6. Heat a stockpot over medium heat and add the oil.  When hot add the mixture and cook for 15 minutes, stirring constantly.  Add the chocolate and continue to stir until the melted.  Add about 2 cups of the reserved chicken stock, add chicken, heat through, taste and add salt and sugar as needed.  Serve with corn tortillas.

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1 French baguette
olive oil to toast baguette
fresh cilantro leaves
soy sauce, or Maggi seasoning
chopped jalapeno or Thai bird chilies
julienned cucumbers
bean sprouts
garlic mayo (see recipe below)

Lemongrass Chicken:
2 lbs boneless, skinless chicken thighs
2 tablespoons finely minced lemongrass
1 tsp fish sauce
1 tsp curry powder
2 teaspoons soy sauce
2 tsp sugar
2 tsp minced garlic
juice of ½ lemon
2 tbsp vegetable oil

Combine all ingredients except chicken in mixing bowl.  Add the chicken and marinate overnight, or at least 20 minutes at room temperature.

Preheat grill or broiler to medium-low.  Grill chicken 3-5 minutes on each side.

Slice the chicken on the bias.

Super Quick Carrot Daikon Pickles:
¼ lb julienned carrots
¼ lb julienned daikon radish
3 tbsp Rice vinegar
4 tsp Sugar
½ tsp Salt

In a bowl toss carrots and daikon with salt.  Rest for 10 minutes, drain well.  Dissolve sugar in vinegar and pour over carrots and daikon.  Let stand for an hour, or until you cannot stand it any longer.  These can be stored in the refrigerator for a week.

Garlic Mayo:
Mix a few tablespoons of mayo and a drizzle of olive oil with a clove of fresh pressed garlic and let sit.

Make the Sandwich:
Slice baguette in half, but keep one side intact. Drizzle with olive oil or butter and toast until warm.   Assemble the Banh mi sandwich by spreading garlic mayo on the bottom half of the baguette.  Add lemongrass chicken, cucumbers, bean sprouts, and carrot daikon pickles.  Garnish with cilantro leaves, chopped chilies or jalapenos, and a splash of soy sauce or Maggi seasoning.  

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Serves 4

Ingredients
2 boneless, skinless, chicken breasts, trimmed, split or 1 whole cut up chicken with skin*
4 cloves garlic, sliced
1 Tablespoon chopped rosemary
2 teaspoons chopped thyme
3 Tablespoons olive oil
6 Tablespoons lemon juice
2 Tablespoons honey
1/2 teaspoon salt
1/2 teaspoon fresh pepper

Procedure

1. Pound the chicken breasts to 1/4 inch thickness. Transfer to a large bowl. Add remaining ingredients and toss to coat.
2. Allow to marinate at room temperature for about 30 minutes.
3. Heat a grill until hot grill chicken 3 to 4 minutes on each side until springy to the touch but not hard. Serve hot or room temperature.

* If using whole cut up chicken roast the dark meat in the oven at 350 for 25 minutes before grilling.

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Ingredients:
2 Tb. coriander seeds
2 Tb. cumin seeds
2 Tb. fennel seeds
1 1/2 tsp. salt
1/2 tsp. fresh pepper
3 Tb. olive oil
1 Tb. lemon juice
1 boneless skinless chicken breast, cut into one inch pieces

Yogurt Sauce:
1 cup plain Greek yogurt
2 Tb. lemon juice
1 Tb. Dijon mustard
2 tsp. honey
2 scallions, thinly sliced
Salt, pepper

Directions:
1.         Toast the seeds in a small skillet for 30 seconds and then transfer to a spice grinder and grind to a powder. Combine with the salt and pepper and set aside on a plate.

2.         Combine the olive oil and lemon in a small bowl and add the chicken pieces. Transfer the chicken to the spice mixture and turn to coat. Skewer the chicken and set on a baking sheet.

3.         Combine the sauce ingredients in a small bowl and stir, taste for seasoning.

4.         Heat a grill pan over high heat and grill the chicken 3 to 4 minutes per side.

5.         Season with salt and pepper and serve with the yogurt sauce.

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Ingredients:
4T Cajun Seasoning
2t Cardamom
½ t Ground Allspice
1- 3 pounds Poulet Rouge (cut in pieces)

1 Stick Butter (Reserve 1 T)
2 Cups chopped onion
2 T Ginger
1 ½ cup Water

Directions:
Combine Cajun Seasoning, ground cinnamon and ground cardamom in a small bowl. Rub mixture on chicken, covering as well as possible.

Melt 7 Tablespoons of butter in heavy skillet over medium heat.  Add chicken and sauté until golden brown, approximately 4 minutes per side. Transfer to plate. Melt remaining butter in skillet; add onions and sauté for 3 minutes. Add ginger and sauté for an additional 1 minute. Return chicken to skillet. Add water and bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 7 minutes. Season with salt and pepper to taste. Plate chicken and spoon juices over chicken.

We suggest serving with Surfas Tri-Color Couscous!!

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Preparation:

Fill 2 quart saucepan with water and place on medium heat. Add containers of concentrated fish and chicken stock, stir to dissolve. Add saffron and paprika. Reduce heat to low.

Salt the chicken and rub with a small amount of paprika.

Heat approximately 2 tablespoons olive oil in a 13 inch Paella Pan over medium high heat. Add the chicken and chorizo and sauté for about 5-10 minutes until chicken begins to brown. Remove from paella pan and reserve in a separate dish. Add onion, bell pepper, chopped garlic and parsley to the paella pan and cook for approximately 5 minutes, stirring occasionally. Add rice, tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown.

Pour the heated broth into the paella pan and stir until it boils. Return the chicken and chorizo pieces to the paella pan, burying them in the rice. Scatter the cloves of garlic on top. Cover with foil and cook for about 30 minutes, stirring every 10 minutes. After 30 minutes taste the rice. It is done when the grains are tender and not starchy.

 You can leave a little broth in the paella, or cook until the broth is fully absorbed.

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