American Madness

Intelligent Criticism in the Service of a Better Nation




I’ve always wanted to do this…

Posted by Matt Cipriano | 3 Comments

But never really had a forum for it. Now that Josh has given me the ability to write to the world I can finally do it, I am going to follow up on Friday’s post and drop a recipe or 2 on ya’ll.

First up we have Potato Pancake’s with Manchengo Cheese (adapted from The Joy of Cooking)-
2 cups coarsely grated potato
1 tbsp finely grated onion
3 eggs
1/4 tsp salt
3/4 – 1 cup Manchengo Cheeses
4 tbsp canola oil
Start with 2 cups coarsely grated potatoes that have been patted dry and had all the excess moisture removed from them (I ring it all out between 2 paper towels). Add to the potato 1 tbsp finely grated onion, 3 eggs lightly beaten and 1/4 tsp salt. Mix it all together. Next add in a handful (about 3/4 – 1 cup) finely grated manchengo cheese and mix it all up. Now, I fried these puppies up in some canola oil until they got to be a nice brown color on both sides and then dropped them onto some paper towels to remove any excess oil. Finally I topped these with a dollop of creme fresh (though sour cream would work as well) and a few capers… These were a damn tasty starter if I do say so myself.

Next up we had a nice seafood Paella-
1lb bay scallops
1lb mussels
2/4lb small shrimp
2 Chorizo sausages
1 cup frozen peas & carrots
1/2 cup chopped red onion
6 cups chicken stock
1/2 cup white wine
3 cups rice
4 cloves garlic sliced3/4 tsp ground saffron
Ok, here we go, hopefully I won’t fuck up this recipe as I am going from my head here… if I do I will correct it, though since I have no idea if anyone is reading this it may not make a difference-
In a large heavy bottom sauce pan bring chicken stock, wine, garlic and saffron to a boil. Add rice, cover and cook for 10 minutes, stirring occasionally to make sure the rice doesn’t burn. Add the shrimp, scallops and mussels and lower to a medium heat, continue to cook for another 3 minutes, while this is cooking dice the onion and cut the sausage into 1/4″ pieces. Add the sausage, peas & carrots and onion, stir together and continue to cook until rice is cooked through and has absorbed almost all of the liquid but still is very moist (about 2-5 minutes). Uncover and serve. I am not big on over spicing so I usually leave salt & pepper for people to add on their own. For people who like a bit of spice you can add a chopped chili pepper when you add the sausage and such, or if you are like me, just douse it with Tabasco when you have it on your plate. I may try to take a pretty picture of the leftovers this evenign to add to the post, but don’t hold your breath.

Comments

3 Responses to “I’ve always wanted to do this…”

  1. American Madness » Blog Archive » Recipe Quicky: Pineapple Hot Sauce
    June 15th, 2007 @

    [...] a nice additive to fruit salsas, goes well with fish, jerked meats and last night I had it with a seafood paella, which was a delicious [...]

  2. Kk Bridges
    August 4th, 2016 @

    Ooooohh!

    Just made a different paella recipe last nite & agree that hot sauce should be added at the table. I prefer Louisiana Red Dot to tabasco~~

  3. Kk Bridges
    August 4th, 2016 @

    Will try the manchego pancakes, they sound delicious!
    Got to this site after looking at your hot pepper recipe, which I will make tonite.

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