On Tuesday, Wednesday, Thursday and Friday we posted recipes from the Clif Bar Food Mobile, out on the roads of California this week. Barbara and Chris Grealish are hard at work keeping the Garmin-Cervelo riders nourished during the Amgen Tour of California. Here are the recipes from the Tour for Thursday! Each day of the race, we'll post the recipes that Barbara and Chris are preparing for the riders so you can eat like a pro as you enjoy the evening race recap on Versus.
Saturday May 21st Paella with chicken, sausage, shrimp Vegetable paella with tofu Salad Seafood Paella (team swaps some of the ingredients for sausage & shrimp) Contributed by David Joud Ingredients: 1 teaspoon paprika 1/4 cup extra-virgin olive oil Salt 8 bone-in chicken thighs, with skin Four 6-ounce sole fillets, halved lengthwise 2 large pinches of saffron threads 4 cups vegetable stock, chicken stock or low-sodium broth Freshly ground pepper 1 pound dry chorizo, sliced 1/4 inch thick 8 small squid, bodies sliced crosswise into 1/4-inch rings and tentacles halved 2 medium yellow onions, finely chopped 4 garlic cloves, minced 2 cups arborio or other short-grain rice 1 cup frozen peas 1 pound littleneck clams, scrubbed 1 pound mussels, scrubbed and debearded 1/2 pound lump crabmeat, well-drained and picked over 2 tablespoons chopped flat-leaf parsley In a large bowl, mix the paprika, 1 tablespoon of the oil and 1/4 teaspoon of salt. Add the chicken and toss. Cover and refrigerate for at least 3 hours or overnight. Arrange the sole in a single layer in a shallow baking dish. In a bowl, combine 1 tablespoon of the oil with 1 pinch of the saffron. Drizzle the oil over the fish and let stand at room temperature for 30 minutes. In a saucepan, combine the vegetable stock with the remaining pinch of saffron and season with salt and pepper. Bring to a simmer, cover and keep warm. In a 14-inch paella pan or cast-iron skillet, heat the remaining 2 tablespoons of oil. Add the chicken and cook over moderately high heat, turning, until browned all over, about 15 minutes; transfer to a platter. Add the chorizo to the pan and cook until lightly browned, about 3 minutes. Transfer the chorizo to the platter with the chicken. Pour off and reserve any excess fat in the pan; leave a thin layer of fat coating the bottom. Add the squid and cook until just white throughout, about 2 minutes. Transfer the squid to the platter with the chicken. Return 2 tablespoons of the reserved fat to the pan. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Transfer the onion mixture to the platter. Return 2 additional tablespoons of the reserved fat to the pan. Stir in the rice and cook over moderately high heat for 2 minutes. Add the chicken, chorizo, squid and onion mixture to the pan along with any accumulated juices. Stir in the peas. Gently pour the warmed stock into the pan. Cover and cook for 10 minutes. Using tongs, nestle the clams and mussels into the rice. Cover and cook for 10 minutes. Arrange the sole fillets and the crabmeat on the rice. Cover and cook for 5 minutes longer, until the sole is cooked through and the rice is tender. Remove the pan from the heat and let the paella stand for 5 minutes. Discard any mussels and clams that have not opened. Sprinkle the paella with the parsley and serve right away. Vegetable Paella with Tofu Yield: Serves 6 Ingredients: 2 Tbs. olive oil 2 7-oz. pkgs. spicy marinated tofu, finely diced 8 oz. cremini mushrooms, sliced 2 large carrots, diced (1 cup) 1 cup fresh or frozen corn kernels 1 14-oz. can chopped tomatoes, drained 4 cloves garlic, minced (4 tsp.) 1 cup short-grain brown rice 1/8 tsp. saffron, crumbled 1 cup fresh or frozen peas, thawed 1/4 cup lemon juice 3 green onions, thinly sliced, for garnish Directions: Heat oil in wok over medium-high heat. Add tofu when ripples appear in oil, and season with salt. SautÃ© 10 minutes, or until tofu is browned, stirring occasionally. Add mushrooms, and sautÃ© 4 to 5 minutes, or until mushrooms release liquid and begin to brown. Stir in carrots, corn, tomatoes, and garlic, and sautÃ© 2 minutes more. Stir in rice, 2€‰1/4 cups water, and saffron. Bring paella to a boil. Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes, or until all liquid is absorbed. Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove wok from heat, and stir in lemon juice and green onions. Season with salt and pepper. Cauliflower Salad with Yogurt and Tahini Dressing Adapted from "Delicious Jewels" by Tamasin Day-Lewis and Hemmerle Yield: Serves 6 Ingredients: About 7 ounces whole organic Greek, cow's, sheep's or goat's yogurt 1 small white and 1 small green cauliflower, or any combination that suits you 1 tablespoon light tahini 1 teaspoon pomegranate molasses 1 clove garlic 2 teaspoons runny honey (a strong-flavored one like chestnut is best) Sea salt and black pepper 1 tablespoon flat leaf parsley 4 to 6 mint leaves (optional) Strain the yogurt through a muslin or cheesecloth into a bowl for an hour to rid it of its watery whey. Transfer the thickened yogurt into a clean bowl. Break the cauliflower into small florets and steam for around 7 minutes; they should be tender, not al dente, so pierce with a skewer to check before draining and covering with ice to prevent further cooking; or run cold water briefly over the florets before drying them in a tea towel. Stir the tahini well and spoon it into the yogurt with the pomegranate molasses and a crushed clove of garlic. Add the honey and seasoning; taste and adjust. Place the florets on a serving plate and dribble the dressing over them, then strew with the herbs. Let the flavors marry for 30 minutes before serving. Layered Beet and Raspberry Salad Recipe by Nancy Vienneau. Ingredients: Vinaigrette: 1 cup raspberries 3 tablespoons sugar 3 tablespoons red wine vinegar 4 tablespoons balsamic vinegar 1/2 teaspoon freshly ground black pepper 1 cup extra-virgin olive oil Salad: 1 (5-ounce) container mixed greens or frisÃ©e 6 golden or red beets, roasted, peeled and sliced 4 ounces crumbled goat cheese 1 pint fresh raspberries Instructions To prepare vinaigrette, combine raspberries and sugar in a saucepan. Cook over medium heat until berries release their juices and sugar dissolves. Remove from heat. Press through a fine sieve to remove seeds. Place berry purÃ©e in the bowl of a food processor. Add vinegars, salt and pepper, and pulse. Drizzle in olive oil through the food chute while processing until thickened and emulsified. Taste and adjust seasonings. To prepare salad, place a layer of salad greens in the bottom of a clear glass bowl. Place sliced beets in a circle on top of greens. Sprinkle with goat cheese, then with raspberries. Drizzle with about one-quarter of the vinaigrette, and repeat layers. (You'll have vinaigrette left over.)
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- Le Sensation American