Spanish Saffron and Capers Chicken

I simply love saffron, the color and flavor it imparts is uniquely it's own. It is referred to as the most expensive spice in the world and it is easy to see why. The tiny little threads that make up the saffron come from the purple crocus flower. Can you believe that one acre yields only one pound of these beautiful fiery red threads? Speaking of saffron, I was thinking about the last time I was in Spain, and my mom's friend, Nena, served us this dish that was infused with the flavors of Spain, hot smoked paprika, capers and saffron.  It was absolute heaven. Whats more it was so easy to make and it's a dish you can make in about 30 minutes. She served it with my very favorite crusty Spanish bread ... perfect for sopping up the warm spicy sauce.

Serves 2-4

1 pound chicken breast*, chopped into medium chunks, salt & pepper to taste

1 tablespoon olive oil

2 medium onions sliced

4 garlic cloves minced

1/4 cup white wine

1-2 large russet potatoes, peeled and diced 1/2"

1  15 oz can fire roasted tomatoes

1 generous teaspoon saffron threads

2 teaspoons capers

1 1/2  teaspoons caper brine

1  teaspoons hot smoked Spanish paprika

1 teaspoon salt, divided in half

2 laurel leaves

Black pepper to taste

Heat up large skillet over medium heat, add  oil followed by the onions and 1/2 teaspoon salt. Sauté onions over medium low heat for 8 -10 minutes, till lightly browned. Add garlic, cooking an additional 3 minutes. Remove onions from pan and set aside.

Working in batches lightly brown chicken breasts chunks on all sides. Add wine to deglaze pan, scraping bottom of pan to release flavor bits. Add chicken back to the pan and all of the remaining ingredients. Bring to a boil for one minute then lower heat to a simmer. Simmer for 20 minutes or till fork easily splits potatoes. Remove laurel leaves before serving.

Serve with crusty bread or fluffy white rice, a light tomato and cucumber salad with a simple olive oil and white wine vinegar dressing and a glass of dry white wine. Enjoy!

*Recipe Notes:
Whenever I have the opportunity to brine chicken breast, you better believe I take it. So, yes, I did brine this chicken breast. If you have time take advantage of what brining can do  by adding juicy tenderness to your chicken breast. Click here to read more on brining.

Eryka's Sopa de Chicharos - Cuban Split Pea Soup

A few years ago I went to a local restaurant here in the Miami area called La Carreta. It is a major Cuban food chain down here and I have noticed people either really like it or dislike it. I personally like it. plus I have some good memories there with old friends. So a few years ago I went to this restaurant with my best friend on a Saturday. We were about 19 years old, broke, hungry but didn't want fast food. We had heard they have daily specials that were affordable and so on that Saturday night they had Chicharos for $3.95 a bowl. I was in heaven. I fell in love with the dish. When I got home that night I told my mom about it, which of course she had heard of, but she also told me how my grandmother used to make it for me when I was a baby. I embarked on a mission to recreate this delicious soup, aside from Broccoli Cheese Soup, this is my favorite soup. It is a meal, it is homey, it is comforting... all the things I represent in my culinary point of view! I searched for many different recipes, tried different ones, experimented and voila have come up with the recipe I am sharing with you today. I serve this with white rice but you can certainly eat this alone or with some nice bread or crackers. I personally puree the soup at the end because I like the smooth finish but you can definitely go rustic! I hope your enjoy this remarkable soup!

Recipe:
2 tablespoon olive oil
1 onion, chopped
2 carrots, chopped into small bits
2 celery, chopped
2 cloves garlic, minced
16 oz dried split peas (green or yellow)
1 bay leaf
1/4 teaspoon paprika
dash of cumin
1 teaspoon salt
1 pork bone, ham bone or ham shank
2 cups cubed ham
7 cups chicken stock
1 cup white wine
2-3 potatoes chopped

1. In a large stock pot, heat oil on meidum-high heat and add the onion, carrots and celery. Cook until carrots are crisp and onions are translucent. Add the garlic and cook together for about 2 minutes.

2. Add the peas, bay leaf, paprika, cumin and salt. Cook together with the vegetables so that the peas become fragrant, about 2 minutes. After that, add the pork bone, cubed ham, stock and wine. Stir everything together and make room to add the potatoes; add the potatoes.

3. Bring the soup to a boil then lower to a simmer. Cover and simmer for about an hour, checking it occasionally. When the potatoes are fork tender the soup is done. Discard the bone and bay leaf. You can either puree the soup or leave it as is. Serve and enjoy!

Citrus-Cumin Chicken

Yesterday I was in the mood for something citrusy for dinner but I wanted a little warmth to it too. Before leaving for my morning run, I left eight pieces of bone-in thighs and drumsticks, that I had defrosted overnight, in a simple brining solution of salt and brown sugar. For more information on brining, check out my post  "To Brine or Not to Brine? That Shouldn't Even Be a Question". Six hours later it was time to get cooking. 

Citrus-Cumin Chicken
Serves 4

8 pieces chicken: 4 drumsticks, 4 thighs, skin removed
Salt and pepper
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon garlic, minced
1 tablespoon cumin
1/2 tablespoon sweet paprika
1 tablespoon soy sauce
1/2 cup white wine  
1 cup citrus juice:

    2 oranges, zest grated & juiced. 

    2 limes, zest grated & juiced.
    1 lemon, zest grated & juiced.

  1 tablespoon flour

Cuban Meat & Potato Stew - Carne con Papa

There are so many beef stew recipes out there it is sometimes hard to keep up not to mention it can be overwhelming to choose a recipe. Do a Google search on beef stew and the results are endless. There are many renditions of it, but today I'd like to offer the Cuban version of it and it is my personal favorite. My grandma used to make this when I was growing up but sadly I don't remember what it tastes like and also I never learned the recipe from her... that lady could cook up a storm! According to my mother, this carne con papa recipe is exactly how my grandmother used to make it. To me that is a huge compliment that it does, because this meal and another famous Cuban meal called Picadillo reminds me of her. I'm not sure if it's the paprika, the tomato sauce, the wine that makes this particular beef stew rich in flavor and much added depth,but what I am sure of is how much my family enjoys it whenever I make it. The recipe calls for potatoes but I used sweet potatoes for my boyfriend (pictured) and yes it does work the same!

Serves 4

1 1/2 - 2 lbs beef stew meat
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 onion, chopped
3 cloves garlic, minced
1 green or red pepper, chopped
1 8 oz. can tomato sauce
1 cup white wine
1 cup water
2 or 3 large potatoes, chopped in medium cubes

1. In a large skillet, brown the stew meat until browned on all sides with the oil. When the meat is browned add the salt, paprika, pepper, bay leaf, onion, garlic and green pepper.

2. Cook the vegetables for about 5 minutes or until the onions are wilted and somewhat translucent. Add the tomato sauce, wine and water. Stir everything together and bring to a simmer. Simmer for about 10 minutes, covered.

3. After 10 minutes add the chopped potatoes, stir together and simmer until the potatoes are fork tender. Enjoy!

Weekly Recipe Round-up January 13-17, 2014

Temperatures really dipped in South Florida this week, low 40s and high 30s in my neck of the woods.  I covered up all veggies and pepper plants because I've put a lot of work into that garden and I sure wasn't going to let a little frost ruin my beautiful crops. I was able to get out on the pavement and run about 8-9 miles this week and that really felt good, cold and all and after each run a really good meal was waiting for me when I got home.  I just LOVE my slow cooker. This was perfect soup and comfort food weather and that's what we featured this week at The Fork Ran Away with the Spoon.


This week's Recipe of the Week was Lemon & Paprika Infused Parchment Roasted Grouper.  It had the most shares and likes by our awesome followers and for that we Thank You!  Here's a look back at what was cooking in the kitchens of The Fork Ran Away with the Spoon this past week.

Featured on Monday:

Lemon & Paprika Infused Parchment Roasted Grouper

One of my favorite way to cook fish is in parchment. If you have never tried it ... you are in for a treat! Why cook in parchment? First, it guarantees a super moist and delicious fish. Second, there is virtually no clean-up of pans. The infusion of paprika, lemon and garlic is one of my favorites for many recipes but with fish it is simply divine.

Featured on Wednesdays with Eryka:

Juicy Soy Sauce Dinner Burger Patties

It's Wednesday with Eryka at +The Fork Ran Away with the Spoon and today we are featuring *Juicy Soy Sauce Dinner Burger Patties*. These dinner patties are bursting with flavor and most importantly super juicy!

Featured on Friday:

Slow Cooker Hearty Red Beans and Ham Soup

Hearty Red Bean & Ham Soup is loaded with lots of onions, peppers, garlic,rich stock and ham as it simmers away in the slow cooker.

Slow Cooker Hearty Red Beans and Ham Soup

Right when the weather starts to really cool in South Florida, and by that I mean low 40s, I start thinking soup. One soup
that I tend to make mostly in January and February is this Hearty Red Bean and Ham Soup.  It's a two step process BUT you can work on step one a few days ahead of time or even weeks if you go the route of the freezer. I love how rich, thick and flavorful the bean broth gets and the beans get very creamy in texture.  The best part is you let the beans cook away in your slow cooker while you are at work and you get home to a yummy, warm meal.  All you need is a little toasted bread to sop up the broth as you chow down.

Serves 4

1 pound red beans*, soaked overnight
4 large onions; 2 quartered, 2 rough chopped
2 large green peppers; 1 quartered, 1 rough chopped
1 head of garlic, unpeeled, sliced in half
3 cups of water
2 tablespoons minced garlic
6 slices center cut or turkey bacon, chopped, cooked in the microwave till just crispy
1 pound lean ham or turkey ham, cubed
1 smoked  ham shank or smoked turkey "hocks"
4 cups of beef stock or ham stock
1 cup water
2 bay leaves
1/2 - 1 teaspoon salt

To par-cook the beans after soaking, add  beans, 2 quartered onion, 1 quartered bell pepper, 1 head of garlic, 3 cups of water to a deep pot. Bring to rolling boil, and allow to boil for 30 minutes, lid off. After 30 minutes, turn off heat and allow to sit for 1 1/2 hours lid on. This can portion can be done the day before or even over the weekend and stored in the fridge till you are ready to make them. You can even freeze them to leave for another day.

To make the beans, place the par-cooked beans and liquid in the slow cooker. scoop out the garlic and large pieces of onions or bell pepper.  Add all the remaining ingredients, EXCEPT the salt  (see my post "Salt Will Keep Your Beans from Softening" for more info on bean cookery). Salt only once the beans are completely softened. Set slow cooker on hi for 4-5 hours or low for 8-9 hours.  You can make this stove top and first bring to a boil, allow to boil for 5 minutes then cover and simmer 2-3 hours or until the beans have softened.

Serve into deep bowls by itself or over rice and lots of toasted bread to soak up the juices.

Recipe Notes:
*I use Central American red beans.  They are tiny but have an incredibly deep rich red color and the flavor is amazing.  They are creamier in texture once softened then regular red beans.  Check your local Hispanic market for Central American red beans or use regular red beans if you can't find them.
You'll notice that I say to use either ham or turkey products, the choice is up to you.  Either is delicious.  If you want to cut on some calories use the turkey products.

Juicy Soy Sauce Dinner Burger Patties

I have made this recipe for years. I made this for the first time for my parents when I was in high school experimenting with cooking. It was a hit that night and has been since even with my boyfriend. As usual, in keeping with the theme of easy meals, it is exactly that, a simple, fast, delicious meal! It will cook up rather quickly so make sure you do not walk away from the pan. The patties come out very juicy and one thing that is very important to me is that it does not dry out. A secret I have is that I do not physically minced the onion myself rather I run it through a my small food processor because it releases the onion juices that add a lot more moisture to the meat thus less likely for it to dry out. For the cheese you can use whatever cheese makes your day. I personally like swiss but my boyfriend likes American so I used both. This meal can be made into a burger or you can do what I did and pair it with vegetables; other options are orzo, rice pilaf, brown rice or even white rice. It will please your taste buds and your family how delicious these burgers are. Enjoy!


Recipe:
1lb ground beef
1 small onion, minced
2 tablespoons soy sauce
3 dashes Worschteshire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices cheese of your choice
1 tablespoon red wine (optional)

1. In a large bowl, combine all the ingredients and leave it marinating in the refrigerator for about an hour.

2. Remove from refrigerator and form the ground beef mixture into four round patties. On one side of the patty, use your thumb to make an indentation, this will keep the patty in it's perfect round shape.

3. Heat a grill pan over medium-high heat, spray some non-stick spray and place patties in the pan. Cook for about 6-7 minutes per side (times vary depending on how your stove top).

4. Splash in the red wine, if you'd like, to deglaze the pan and add extra flavor to the patty. Once the patties are done place the cheese on top of each patty and turn off the heat. The cheese will melt with the heat from the meat. Serve and enjoy!