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Paella II

1/3 cup of olive oil	1 red pepper, sliced
1 small onion, minced	1 tsp. of yellow food coloring (optional)
2-3 cloves of garlic, crushed	8 oz. tomato sauce
3-5 Tbl. minced fresh parsley	1 tsp. sugar
1 generous pinch of saffron	4 cups of rice
1-2 Tbl. dried chicken bullion	7 cups of water
3 skinless chicken breasts, cut in large chunks	1/2 lb - 1 lb shrimp, leave shell on
2 green peppers, sliced	1 lb scallops

Sauté onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, and peppers. Sauté until chicken has become white. Add tomato sauce, sugar, and food coloring. Stir. Add rice and water; bring to a boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp and scallops, boil an additional 5 minutes stirring occasionally. Simmer 10 minutes covered stirring occasionally. Add water if the rice appears to be getting too dry. If the rice is too wet, uncover and evaporate unwanted liquid. Serves 6. Serve it with a flavorful Spanish red such as Alaia.

Linguine with Sausage and Peppers

1/4 cup olive oil	Salt
1/2 pound hot Italian sausage	1/4 cup chopped sun-dried tomatoes
2 large cloves garlic, minced	2 Tbl. chopped fresh basil
1 onion, halved and sliced	1 pound linguine
1 each red, yellow and green bell pepper, halved, cored and thinly sliced	1/2 cup grated Parmesan

Heat 1 Tbl. oil in a skillet. Remove sausage from casings and add to skillet crumbling with a fork. Cook until it loses its pink color, then transfer to a plate. Add remaining oil to skillet. Sauté garlic until fragrant; add onion and sauté until soft. Add bell peppers and salt. Toss well, add 2 Tbl. water, cover, and simmer gently until peppers are tender, about 15 minutes. Stir in sun-dried tomatoes, basil, and sausage. Boil linguine until al dente. Drain and return to pot. Add sauce and toss. Serve, topping each portion with Parmesan. Serves 6. Serve with an nice Australian Shiraz such as Heritage Road. The Yellow Tail and similar cheapies are not flavorful enough to stand up to this recipe. They are also pretty boring wines.

Pasta with Smoked Salmon

1/2 pound pasta, either penne or a strip variety such as linguine	1/2 C whipping cream (unwhipped)
5 oz thinly sliced smoked salmon, shredded	salt and pepper to taste
1/2 shallot, thinly sliced	1 Tbl. minced parsley
2 Tbl. unsalted butter	3 leaves finely shredded radicchio
1 Tbl. vodka, brandy, or whiskey

Bring the pasta water to a boil and salt it. In the meantime, prepare the other ingredients. Cooking the sauce will take 5-7 minutes, so check the cooking time of the pasta and begin the sauce about 8 minutes before the pasta will be ready.

Sauté the shallot in the butter until it wilts. Add the salmon and cook a minute or so more, stirring, until it lightens in color. Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream. Heat through, check seasoning, and it’s ready; sprinkle the parsley and radicchio over it at the very end just before you use it to sauce the pasta. Serve with a lightly oaked Chardonnay or a crisp Sauvignon Blanc. Serves 2

Shrimp and Mango Salad

3/4 -1 lb. cooked shrimp	4 Tbl. olive oil
1 large ripe mango, deseeded, peeled, and cubed	1 Tbl. water
1/4 cup sliced green onions	1-2 Tbl. brown sugar
1 Tbl. fish sauce or oyster sauce	1-2 tsp. minced jalapeño pepper
2 Tbl. soy or tamari sauce	4 cups arugula, spinach, or a mix
Juice of 1 large lime	4 small ripe tomatoes, cut into wedges

Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy or tamari, lime juice, oil, brown sugar, and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 15-20 minutes. Pour over greens and garnish with tomatoes. Serves 4 as a first course or 2 with bread as a light supper. Great with a Prosecco or a lively white such as Vinho Verdhe or Vermentino

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E-Mail: beekman@conversent.net