Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Michael Voltaggio’s Spanish-Inspired “Mac & Cheese”

Share
avatar
Lobo
Moderator
Moderator

Posts : 24926
Thanked : 1207
Join date : 2013-01-12

Michael Voltaggio’s Spanish-Inspired “Mac & Cheese”

Post by Lobo on Sat Jan 16, 2016 9:21 pm


Michael Voltaggio’s Spanish-Inspired “Mac & Cheese”


Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
Add a global twist to family favorites. In this recipe, all-American comfort food becomes a brand-new dish by using a few Spanish ingredients.



  • Printer Friendly Version






  • 435

Ingredients:


  • 1/4 cup olive oil
  • 3/4 cup diced yellow onion
  • 2 garlic cloves, minced
  • 2 cups (12 oz.) diced Spanish chorizo
  • 1 1/2 cups Bomba rice
  • Pinch of saffron
  • 1 bay leaf
  • 1/2 cup dry sherry, preferably Manzanilla
  • 4 cups water
  • 1 cup heavy cream
  • 2 cups (9 oz.) coarsely grated soft Spanish goat cheese
  • Kosher salt, to taste
  • 1 1/2 cups (4 1/2 oz.) grated Manchego cheese
  • 2 Tbs. chopped fresh chives


Wine Pairing

This pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.

Directions:

Preheat a broiler.

In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.

Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.

Recipe by Chef Michael Voltaggio

    Current date/time is Sat Jun 24, 2017 2:07 pm