Cast Iron Skillet Paella How to Make Paella using a Cast Iron Skillet Rather than using a traditional paella pan, this method uses a standard 12″ cast iron skillet to get the job done, and the results are spectacular. Note that you will need a lid, or something to cover the skillet, while the rice finishes. Continue reading “Cast Iron Skillet Paella” →
Grilled Saffron Rack of Lamb with Mediterranean Herbs & Spices This rack of lamb is the perfect entrée for these first days of springtime, and is full of Mediterranean flavor. Grill it over mesquite (or any hardwood) for extra flavor. Continue reading “Grilled Saffron Rack of Lamb with Mediterranean Herbs & Spices” →
Santa Maria Tri Tip with Chimichurri Tri Tip, which comes from the bottom of the sirloin, is a relatively inexpensive cut of meat which, when cooked properly, is both succulent and delicious. Traditionally, it’s served with grilled garlic bread, salsa, and pinquito beans – but feel free to serve it with whatever you like! Continue reading “Santa Maria Tri Tip with Chimichurri” →
Seafood Pasta with Scallops and Gulf Shrimp Even though this is easy enough for a weeknight, it’s also elegant enough for a special occasion. Continue reading “Seafood Pasta with Scallops and Gulf Shrimp” →
Southwest Pork Chili Verde This simple Southwestern stew is as simple as it is delicious. Instant Pot, Slow-cooker, and the traditional oven braise all work equally well and yield spectacular results. Continue reading “Southwest Pork Chili Verde” →
The Intrepid Gourmet 