Cat Cora and Wife Jennifer both Pregnant

Iron Chef’s Cat Cora is expecting her third–and fourth–sons! Cat will give birth three months after her wife, Jennifer Cora, 37. Their four children have the same sperm donor.  Cat says,” Jennifer carried my embryo and I carried hers. It’s like surrogating, but obviously all of our kids are equal.

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Sea Food Trio Paella with Lobster, Scallops and Shrimp

One of my favorite ways to prepare paella. It makes me wish I lived on the coast so I could get the proteins fresh all the time.

Ingredients:

2 6 to 8 ounce lobster tails
1/2 pound bay scallops (may substitute colossal scallops)
1 lb shrimp 30-40 count
4 oz Chorizo
2 medium red bell peppers (or 1 large)
2 medium green bell peppers (1 large)
1/2 medium white onion
1/2 medium red onion
3-4 cloves of garlic
1 1/2 cup white basmati rice
10 oz can of diced tomatoes with green chilies
3 tablespoons tomato paste
1/4 teaspoon saffron threads
1/2 teaspoon crushed red pepper
4 cups chicken stock
2 tablespoons butter
3 tablespoons extra virgin olive oil
Lemon
Lime
Italian Flat Leaf Parsley

Prep:

Peel and devein shrimp.
Seed and devein bell peppers cut into 1/2 inch strips
Chop onions
Mince garlic
Cut lobster tails through the shell crosswise in 1-inch lengths
If using colossal scallops instead of bay scallops, quarter
Mince parsley as needed
Quarter lemon and limes as needed

Cook lobster. Add butter to medium skillet and melt over a medium heat. Add the lobster tail pieces to the pan and cook through, about 6 minutes, turning once. Remove the lobster meat from the shell and roughly chop. This can usually be done when the rice is in the oven.

Directions:

Sea Food Trio Paella

Sea Food Trio Paella

Preheat oven to 375.

In a large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.

Stir in the rice, tomatoes and tomato paste until well mixed and cook for an additional 6 minutes. Add chicken stock and bring to a boil. Cover and place the saucepan in the oven and cook for 20-25 minutes, stirring once or twice, until rice is fully cooked.

Return the saucepan to the stove top and add the lobster, scallops and shrimp. Steam the seafood for an additional 10 minutes. Remove from heat and let rest for 10 minutes before plating.

Plate with the chopped parsley and a lemon and a lime wedge.

Notes:

Feeds an army!

The seafood amounts can be adjusted as long as the basic total weight stays close to 2 1/2 lbs.

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Bacon Wrapped Scallops with Spicy Shrimp Rice

A really tasty dish, fairly easy to make.

Ingredients:

6 Scallops
6 Strips Bacon
Salt (Sea Salt is preferable)
Fresh ground pepper
Paprika
Olive oil
1/2 pound shrimp (30-40 count), shelled and deveined
1/2 Green bell pepper
1/2 Red bell pepper
1/2 White onion
2 Jalapenos peppers
2 Serrano peppers
2 Cloves garlic, minced
2 Tablespoons butter
1 Cup white rice
2 Cups chicken broth
2 teaspoons of Louisiana style hot sauce (Tabasco recommended)

Directions:

Bacon Wrapped Scallops with Spicy Shrimp Rice

Bacon Wrapped Scallops with Spicy Shrimp Rice

For the rice. Chop onion and bell peppers each vegetable should yield about 1/2 cup. Remove the seeds and veins from jalapenos and Serrano’s, then chop. In a medium sauce pan over medium heat melt the butter. Add rice and cook 2-3 minutes. Stir frequently to avoid burning the rice. Add bell peppers, onion, jalapeno, Serrano and garlic to rice cook for 3-4 more minutes for vegetables to soften. Again stirring frequently. Add hot sauce and broth. Bring to a boil, then reduce heat, cover and simmer for 12 minutes. Add shrimp on top of rice cover and simmer for 6 more minutes. This will steam cook the shrimp. Shrimp is done when it is pink and firm. Remove from heat and mix the shrimp in with the rice.

Preheat oven broiler. Wrap the scallops with bacon and secure with a toothpick such that the toothpick extrudes on both sides.. In a shallow baking sheet, place the scallops and drizzle each with olive oil. Lightly season each scallop with salt, pepper and paprika. Place under the broiler and cook for 6-7 minutes. Remove and turn the scallops, this should be made simple by using both ends of each toothpick and season with salt, pepper and paprika. Cook for 6-7 more minutes until bacon is cooked through.

Plate the rice in a bed covering each plate about 1/2 inch thick. Add scallops and serve.

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NBC cuts ‘The Chopping Block’

According to Vanity, NBC has chopped “The Chopping Block” off its primetime schedule, effective immediately. The decision to yank “Block” comes after the show posted an unappetizing 0.9 rating and 2 share among adult 18-49 — and just 2.6 million viewers overall.

Too bad, I kinda liked the show.

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Top Chef Season 5 Tour

The Top Chef Tour started yesterday March 27. 2009  in New York City. There are 23 seperate events scheduled. Unfortunately the tour does not stop in Austin, but does hit Houston and Dallas.

Hopefully H4M will be able to attend one of these two stops.

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