Paella

I usually do this outside on an open flame or fire in a paella pan. We usually have this every year camping with a large group of friends. This is a great group dinner and everyone can participate.

1/4 cup olive oil.
1 red pepper chopped
2 celery sticks chopped
1 large onion chopped
4 garlic cloves chopped
2 chorizo or hot italian sausage chopped
1 strip bacon chopped
8 bone in skin on chicken thighs
15 shrimp
2 cups Bomba or Aborrio rice
1/2 tsp saffron
1 tsp rosemary fresh chopped
8 plumb tomatoes chopped
4 cups chicken stock
2 Tbsp smoked paprika

Best if you buy and use a traditional paella pan.
In a large paella pan, add oil to hot pan and cook chicken through, remove, add bacon and sausage and cook through and remove.
Add garlic/onion/red pepper/celery and cook 5 min until soft. Add rice and cook 2 min. Stir in tomatoes, stock rosemary, saffron and paprika. Cook for 8-10 min uncovered.
Add sausage, along with Chicken back to the pan.
Mix all well and cook 2-3 min. Add shrimp on top and do not stir. cook for about 8-10 min, turn shrimp and cover pan with foil and turn heat off. Let stand for 10 min while shrimp continue to cook.

Serve from the pan. Goes good with a salad.

Spaghetti Carbonara

1/2 lb pancetta diced

4 garlic cloves (mashed)

3 tbsp olive oil

1/4 cup dry white wine

2 large eggs beaten with a little salt

3/4 cup parmigiano cheese grated

s/p

2 tbsp Italian parsley

1 lb spaghetti pasta

Heat lots of water in a large pot for the pasta and salt.

Fry pancetta, add oil and saute garlic, when pancetta is crisp, add wine and turn off heat.

Cook spaghetti al dente (firm to the bite) and re-heat pancetta and add drained cooked spaghetti.

Remove from heat and add eggs and cheese and toss quickly so eggs do not scramble. The sauce should be creamy. Add parsley and serve.

Baby-back ribs roasted with Sage and White Wine

This is a great dish. Serve with mashed potatoes or soft polenta.

2 medium racks of baby-back ribs divided into single ribs
1/4 cup vegetable oil
3 garlic cloves, peeled and sliced thin
2 tablespoons fresh sage leaves
2 cups dry white wine
Salt/Pepper

Heat oven to 350.

Choose a heavy cast iron pot that will accommodate all the ribs. Heat pot on stove and add oil, when hot, brown the ribs deeply all over. Do in batches.

Drain any oil and add garlic and sage and cook for 10 seconds, add all the ribs, stir and add the white wine. Let the wine boil for 20-30 seconds and reduce the heat to low.

Add salt and pepper and cover the pot with a tight fitting lid.

Place pot in oven and leave for 2 hours. Occasionally stir ribs and check for enough liquid. If the liquid is low, add a bit of water.

When done, place on serving platter and serve with Polenta or mashed potatoes.