Uncorked Recipes

Easy Weekday Paella

Peter Serrano — Thu, 09 Feb 2012 05:12:11 +0000

During the warm summer months I love to cook up a huge delicious Paella and my homemade Sangria and have a huge Spanish fiesta and invites friends and loved ones over. During the cooler months or even just during the week when I’m busy working I opt for a streamlined simpler version.

Easy Weekday Paella

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 12 Servings

Calories per serving: 314

A quicker easier version of a Spanish classic dish. I like to cook this Paella on Sundays and have the leftovers to re-heat for the next several days during the week.

Ingredients

4 Chicken Half Breasts
1 16 oz Kielbasa Sausage (I like to use Turkey Kielbasa for a healthier alternative during the week)
2 Cups Basmati Rice
1 Onion
10 Garlic Cloves
2.5 Cups Green Beans
2 Cups Broccoli
1 Cauliflower Head
1 Cup Chopped Carrots
1 Can Crushed Tomatoes
8 Cups Homemade Chicken Stock
3 Tblsp. Extra Virgin Olive Oil
2 Tsp. Spanish Paprika
1 Tsp. Parsley
1/2 Tsp Thyme
1/2 Tsp. Oregano
1/4 Tsp. Cumin
Salt & Pepper

Instructions

Chop the chicken and sausage.
Heat a large flat saute pan over high heat and add 1.5 Tblsp. of olive oil.
Add chicken to pan and saute over high heat adding a little salt and pepper to taste.
Once chicken starts to brown add sausage to pan.
After chicken and sausage have browned remove meats from pan and set aside.
Chop all vegetables while waiting for chicken to cook.
Re-heat saute pan over high heat and add 1.5 Tblsp. of olive oil.
Add vegetables to pan and season with salt and pepper.
Once veggies have had a chance to sweat (approx. 8 min) add rice to pan and stir allowing rice to cook for approx 5 minutes.
Add canned tomatoes to pan and stir to mix.
Add remaining seasonings being sure to stir as you add so they become incorporated throughout pan.
Add chicken and sausage back to pan.
Slowly start adding chicken stock to pan to just barely covering food.
Lower heat to medium-low.
Allow paella to simmer stirring occasionally and adding more and more chicken stock as needed for 35 minutes or until rice is cooked.

Notes

I have a special Paella Pan that I cook on now but before I would use a 14" extra large saute pan.

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Left Over Roast Beef With Cabbage And Potatoes

Peter Serrano — Thu, 02 Feb 2012 04:43:44 +0000

If you’re like me with a hectic schedule it can be very difficult to cook a meal at home after work. That’s why I normally try to make some kind of large one-pot meal or roast or something that during the week I can just quickly reheat and eat. Last Sunday I made my delicious Rump Roast and we had cooked as a roast for a couple nights but I wanted to come up with something different to have tonight. Being the frugal financial blogger that I am I couldn’t just let perfectly good food go to waste. So tonight I made a little concoction that started out as a quick saute or sofrito but turned into a quasi Irish inspired treat. It was delish and should a wonderful way to finish up the left-overs for the next couple days.

Left Over Roast With Cabbage And Potatoes

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6

Calories per serving: 350

A delicious way to cook left-over roast beef for a quick and easy weekday meal.

Ingredients

Left-Over Rump Roast, sliced into small pieces
1 Head of Cabbage
1 Onion
5 Carrots
3 Potatoes
5 Garlic Cloves
1 tbls. Olive Oil
1/2 Cup of water or wine or left over wine sauce from roast
Salt & Pepper

Instructions

Remove the outer leaves of the Cabbge, cut down the middle and cut out the core. Then slice the cabbage into long thin strips
Chop the onion, carrot, potatoes and garlic
Add the olive oil to a large heated saute pan
Add the vegetables and season with a little salt & pepper
Sweat the vegetables on a medium heat for 5-8 minutes
Pour 1/2 cup of water or wine
Cover and reduce heat for 20 minutes
Remove lid and raise heat to high
Add Roast Beef and saute until cooked through and most of liquid evaporated

Notes

I would serve this with a side of Basmati Rice and a glass of a light red wine perhaps a Merlot or Pinot Noir.

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Roasted Rump Roast

Peter Serrano — Mon, 30 Jan 2012 04:27:22 +0000

Cooking a delicious rump roast has a always been a major issue with me. The meat always came out too dry or too tough. As such I had pretty much given up cooking rump roast in anything other than a braise – which by the way if my favorite cooking method. A friend of mine assured me that his recipe was perfect for rump roast and that it would come out delicious succulent and tender. I figured might as well give it a shot so I decided to make the recipe today for a nice Sunday roast.

Roasted Rump Roast

Ingredients

1 Rump Roast
1 Onion
10 Garlic Cloves
6 Celery Stocks
5 Carrots
2 Cups Red Wine
1 Cup Beef Stock
2 tbls. Extra Virgin Olive Oil
Salt & Pepper
1 tsp. Thyme

Instructions

Make sure the beef is fully at room temperature and that you are using a real roasting pan. Using a glass pan at high temperatures can result in it shattering.
Using a knife create 6 or 7 slits all around the roast and stuff a garlic clove in each.
Rub the roast all over with olive oil and season with salt and pepper.
Pre-Heat oven to 500.
Place roast in oven to brown for 20 minutes.
Add Onion, Carrots, Celery (chopped in large chunks) to roasting pan along with wine and beef stock.
Lower temperature to 275 degrees and cook for 30 minutes per pound or until roast reaches 140 degrees.
Take roast out of oven and place on cutting board covered with tin foil and let stand for 10 minutes.
Carve against the grain and use the pan drippings as a wonderful gravy to spoon over the sliced roast.

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First Time Here? Then Read This First

Peter Serrano — Sun, 29 Jan 2012 04:30:24 +0000

Welcome!

Hello and welcome my name is Peter and I created Uncorked Recipes to be my online home for ranting and ravings about food and wine and to store my recipes.

Being Spanish and Basque via Mexican-American descent I have always grown up around lots of great home-cooked food and enjoying wine around the table with my entire family. I believe that the greatest times in life are when you have good food, great wine and excellent company. Its this ancient tradition of sitting down and enjoying a meal as a family that for a few moments at least makes the world slow down and gives us a little bit of a break from all the craziness of our hectic lives. Its a time when there’s no TV, no cell phones, no computers, just family and friends together talking sharing and relaxing. I think its a very sad thing that in American society today many families no longer do this. I encourage you to take a few moments and slow life down a bit and savor the moment; for me the best times to do this is meal time.

While being Basque pretty much ensured my role as being a home chef I am also a hard working and ridiculously busy entrepreneur and investor. I typically work 10+ hours per day 5 or 6 days a week. I manage my rental properties, handle my own personal investments, manage a whole network of financial blogs under my Personal Finance Mastery brand and help build and grow my wife Darla’s Financial Planning business. Amid all this chaos my goal is to try and still provide for my family and friends healthy delicious gourmet food and meals enjoyed together around the table in a warm open and inviting environment. Uncorked Recipes will be my chronicle of this journey and hopefully it can inspire you to slow down life and enjoy a great meal and some wine with loved ones. Feel free to use and enjoy my recipes I have made it as easy as possible by using ZipList.com. If you’ve never heard of ZipList it is a free service that lets you rate, share and save recipes from thousands of different sites into your own profile. You can even create shopping lists from a recipe and access it from your iphone or other smartphone. If you tried any of my recipes I’d love to hear what you think; loved it, hated it, changed it, let me know in a comment on the post.

Black Friday Deals and Steals

Peter Serrano — Fri, 25 Nov 2011 09:01:18 +0000

Its that time of year again… Black Friday has arrived and with it the beginning of the Holiday Shopping Season! I love the Christmas time of year, great food and good wine, spending time with family and friends. This weekend is sure to be filled with amazing deals and discounts on all sorts of products. I’ve compiled a listing of some of what I think are the best deals and gifts for the gourmand and wine aficionado on your list this year. While your at it you might as well get yourself something too; I know I will.

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Green Beans with Bacon and Chestnuts

Peter Serrano — Sun, 13 Nov 2011 22:07:08 +0000

This take on a classic Thanksgiving side looks amazing and delicious! Something to think about as you plan your Thanksgiving feast.

Potatoes Leonnesse

Peter Serrano — Sun, 13 Nov 2011 04:15:44 +0000

Organic grown potatoes sautéed in butter with onion, garlic and bacon.
This is one of if not the favorite potato dish of all time! I first had them at Ruth’s Chris Steakhouse – originally served with only the onion. My waiter that evening recommended that I order them with bacon & I have been doing that ever since. Amazing!

Braised Beef Leftover Stew

Peter Serrano — Fri, 11 Nov 2011 04:35:02 +0000

Some leftovers tonight leftover braised beef in a red wine sauce.
Rich robust deep flavors, the perfect comfort food on this cold night.

Pollo Vasco Recipe

Peter Serrano — Wed, 26 May 2010 17:26:25 +0000

Seared chicken in a flavorful and smoky tomato sauce.

Ingredients

3 Strips Bacon

1 Full Chicken Cut Into Parts

1 Onion

2 Bell Peppers

2 Cloves Chopped Garlic

1 tsp Smoked Spanish Paprika

2 Cans Crushed Tomatos

1 Cup Low Sodium Chicken Stock

1 Cup Red Wine

1 Lemon

1/4 tsp Crushed Red Pepper (Optional)

1/4 tsp Thyme

1/4 tsp Oregano

Salt & Pepper

Directions

1. Bring pan to high heat
Cut bacon into small peices
Pour 1 tbsp of Olive Oil into pan
Place bacon into pan and render
Remove bacon and put aside for later

2. Season Chicken with Salt & Pepper
Place into pan with olive oil and bacon drippings
Sear on high heat until chicken is golden brown
(May have to do in batches)
Remove Chicken, set aside and keep warm

3. Chop vegetables and put into pan and stir to pick up any remaining pieces of chicken

Sweat the vegetable for 2-3 minutes

4. Salt & Pepper
Add Paprika
Add crushed tomatoes
Add chicken stock
Add wine
Add herbs

Lower heat to medium low and stir all together

5. Add Chicken and bacon back to pan and cover

Simmer for approximately 20 minutes

Squeeze lemon juice over finished dish and serve

Notes:

Add a variety of bell peppers for an Italian Classic: Chicken Cacciatore

Add mixed olives at the final 5 minutes of cooking and create a French Classic: Poulet a la Nicoise

Tempranillo Braised Beef

Peter Serrano — Thu, 20 May 2010 23:07:22 +0000

Succulent slow cooked beef that is fork tender in a tempranillo red wine sauce with vegetables.

Ingredients

2 lbs Beef Chuck Roast

1 Bottle Tempranillo Wine

1 Onion

5 Celery Stocks

5 Carrots

1 Bell Pepper

3 Garlic Cloves

1 Cup Beef Stock

1 Can Crushed Tomatoes

1/4 tspn Oregano

1/4 tspn Thyme

1/4 tspn Spanish Paprika

Salt & Pepper

Directions

1. Beef:

Place Dutch Oven over high heat
Cut meat into roughly 2″ chunks
Pour 1 tbsp of Extra Virgin Olive Oil in pan
Sear meat on all sides until gold brown
Set meat aside and keep warm

2. Vegetables

Chop all the vegetables and pour into pan
Stir so that bits of meat on the bottom of pan are picked up
Season with salt & pepper
Sweat vegetables for approximately 2-3 minutes stirring occasionally

3. Combine:

Season vegetables with oregano, thyme, Spanish paprika
Stir
Place meat back into pan along with any accumulated juices
Pour 2/3 bottle of wine into pot
Pour can of crushed tomatoes into pan
Pour beef stock into pan
Lower heat to medium-low and cover with lid

Cook for approximately 1 1/2 Hrs.
Lower temperature to low and cook for remaining 1/2 hr.

After cooking sprinkle with fresh parsley and a touch of Extra Virgin olive oil then serve immediately.

Notes:

OPTIONAL:
“Sophisticated”

After the dish is prepared take out the meat and set aside.
Pour sauce and vegetables into food processor
(Be careful when hot! Only fill half way at most)
Blend ingredients into a thick gravy
Pour over meat and serve