Chef Chris at Villas St. Benedict has created a “spin-off” of the highly successful Fireside Chats. Once a month Chef Chris and his team will have their own time with the residents called “Taste. Taste is a hybrid of the Fireside Chats and a “Food Network” concept. Chris and his team puts on a show of display cooking. While discussing what he is making he promotes his current menus and opens the dialog up to any concerns the residents may have. This month was a demo of a seafood Paella featuring fresh octopus.
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Paella Marinera
Vegetable Oil 2 TB
Garlic Fresh Minced 2 TB
Yellow Onion Small Dice 1C
Red Bell Pepper Small Dice 1/2C
Roma Tomato Small Dice 1 C
Rice Medium Grain 2C
Fish Stock or Clam Juice 4 C
Pinot Grigio 1/2C
Smoked Paprika 1TB
Saffron 1 Pinch
Salt and Pepper To Taste
1C Clams Chopped
12 Jumbo Shrimp 16/20 Ct
Baby Octopus 2 ea Diced and Tenderized
Procedure
1. In a 16” Paella pan or cast iron skillet heat the pan on a medium flame for 2-3 minutes then add the oil, Season the shrimp with salt and pepper and Sautee for a minute on each side and remove
2. Repeat the process with the Octopus and remove
3. Add the onion and pepper and sautee for 3 minutes, add the garlic, paprika and tomato and cook for 5 minutes until the mixture has tightened up and the moisture has evaporated
4. Add the wine and reduce for 2 minutes
5. Add the rice, saffron and stock and clams and cook for 30-35 minutes until the liquid has been absorbed, Add the shrimp to the pan on the top to finish cooking
6. Continue cooking the rice until a crust forms on the bottom of the pan and the liquid has been absorbed
7. Stir in the octopus and season with Salt and Pepper
Gazpacho Soup Recipe
Serves 5
Ingredients
• 1 3/4 pounds ripe Kumato (Brown Tomatoes)or Sapori Sweet Tomatoes
• 1 large cucumber, chopped
• 1/2 green bell pepper, diced
• ½ red bell pepper, diced
• ¼ oz minced fresh tarragon
• 1 lemon juiced
• 1c celery, diced
• 2 cloves crushed garlic
• 1/4 cup Balsamic
• 2 1/2 cups V8 juice
• 1 small red onion, chopped
Procedure
1. Place all of the ingredients in a food processor and puree until slightly chunky but soup consistency. The vegetables will provide texture.
2. Season the soup with salt and pepper to taste
3. Garnish the soup with sour cream or avocado cream
4. Avocado cream is ½ ripe avocado, 1 lime juiced and 1 ½ c fat free yogurt (all pureed until smooth and seasoned with salt and pepper)