Let's prepare together the paella the marisco, the famous rice and shellfish dish from Spain world wide known. *** Hi Giallozafferano's friends, how many of you have ever eaten or heard about the paella? Well, today we'll be preparing it together. The paella is a rice-based single course typical of Spain, which takes its name from the frying pan used to cook and serve it. It can be prepared with several ingredients, and today we'll make the paella de marisco, or shellfish paella. But let's see together what ingredients we'll need: • 8 king prawns • 4 scampi • 1 lb (500 g) of mussels • 1 lb (500 g) of squids • 2 sachets of powdered saffron • 1 tsp of sweet paprika • ½ tsp of chili pepper • 5 cups (1,2 lt) of fish stock • Just under 1 cup (200 ml) of tomato puree • 2 cloves of garlic • 10 tbsp of extra virgin olive oil • 1 big onion • 14 oz (400 g) of rice (Arborio or Japonica) Well, let's prepare together the paella de marisco: In this frying pan I've put the mussels, well cleaned, I've covered with a lid and I've let them open on a high flame. Once they are open, drain them and keep the cooking liquid to cook the rice. Subtract the weight of the mussel water from the weight of the fish stock and substitute in order to obtain the same total amount of liquid for cooking the rice, that is 5 cups (1,2 lt). In our frying pan I've put 10 tbsp of oil, the prawns and the scampi; brown them on both sides, then take them out of the pan and keep them warm. After taking out the ...
Here at the Kenmore Live Studio Jimmy Insulin founder Jeremy Weisbach explains the purpose behind his charity. We also meet Carola Klein, Jimmy Insulin volunteer coordinator, who encourages the audience to volunteer. Chef David Blackmon then demonstrates how to prepare Tuxedo Sesame Crusted Chicken on a stick with Wasabi Slaw. "Kenny More," the world's first spokesmime (for a brand that speaks for itself), performs some tricks for the audience. Guy-a-titian David Grotto demonstrates how to prepare Cheese and Fruit Kebabs and Mango Tango Salmon Salad. Chef David Blackmon also demonstrates how to prepare homemade fish sticks with curry dipping sauce. Watch to learn how to prepare delicious food from some seasoned experts! David Grotto then delivers the Genius Tip of the Day. Watch to learn a Genius Tip that will help encourage your kids to live a healthy lifestyle! Click the "Like" button to become our fan at www.facebook.com to see the rest of the recipes from this show and to find other full shows, Genius Tips, recipe videos, and more. Recipe: Tuxedo Sesame Crusted Chicken on a stick with Wasabi Slaw Chef: David Blackmon Ingredients (Wasabi Slaw): 1 tablespoon Wasabi Powder 1 tablespoon water 4 teaspoons rice vinegar or cider vinegar 1 tablespoon packed Splenda brown sugar 1 tablespoon vegetable oil 1 teaspoon fresh ginger 1/4 teaspoon salt 1 cup thinly sliced bok choy 1 cup thinly sliced Napa cabbage 1 small red bell pepper, cut into thin 2-inch strips (1 cup) 1/2 small ...
Discover tips for serving cream of mushroom soup in thisfree online cooking video. Expert: Richard Buccola Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room. Filmmaker: Buccola Richard
copyright 2011 Lisa B. Falour, BS, MBA all rights reserved LISA, INC. (EURL) cutecatfaith.com The 300 grams of freshly ground horse meat cost three euros and ten eurocents today. Several horse breeds are produced in France as food and are not ridden nor worked. Horse milk is also sold here. I can ship it, powdered, anywhere in the world. (The milk, not the meat!) It is known for its healing qualities and was sold in French pharmacies as a medical product until fairly recently. I cured myself of liver cancer in early 2008, and horse milk was part of my recovery. This meal was actually big enough for three adults, but I tend to cook a little extra sometimes, depending on my meal plans, and save and use the leftovers. The cost of this meal was about five euros. A second meal will be produced using the leftovers. We eat meat on days when my spouse works -- he does manual labor. Otherwise, we go meatless. Even when I went to grad school nights, worked in Wall Street fulltime AND had a part-time job, I reserved two hours every Sunday afternoon for cooking for the week. If you cannot cook daily from scratch, you might consider adding someone to your household who CAN. Many French people grew up in one-room farmhouses with big fireplaces, and all life took place in that one room. The beds were squashed behind low dividing screens, often of wood or frosted glass. My inlaws grew up in one-room farmhouses. My mother-in-law is retired a few dozen yards from the house in which she was ...
