Arancini a lo macho

Arroz con Mariscos

Tierra O Mar

Peach Perfect

In a pot, bring the chicken broth to a simmer. In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the Arborio rice, stirring for a couple of minutes until lightly toasted. Gradually add the warm chicken broth, one ladle at a time, stirring until absorbed. Cook until the rice is al dente. Remove from heat and let cool.

Prepare the Rice

In a mixing bowl, combine the cooled rice, eggs, grated Parmesan cheese, crumbled chorizo, and green peas. Season with salt and black pepper to taste. Mix well until evenly combined.

Make the Filling

Take a small handful of the rice mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center and form the rice around it into a ball. Repeat this process until all the mixture is used.

Form the Arancini

Dredge each ball in flour, then dip in beaten egg, and finally roll in breadcrumbs until fully coated.

Coat the Arancini

In a large pot, heat the remaining olive oil over medium-high heat. Fry the arancini in batches until golden brown, about 4-5 minutes. Remove and drain on paper towels.

Fry the Arancini

Serve hot with marinara sauce or aioli for dipping.

Serve

Arborio rice

Chicken broth

Onion, finely chopped

Garlic, minced

Eggs

Parmesan cheese, grated

Mozzarella cheese, diced

Breadcrumbs

Flour

Olive oil

Salt

Black pepper

Chorizo, cooked and crumbled

Green peas

In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and minced garlic, sautéing until the onion becomes translucent.

Prepare the Base

Add the Arborio rice to the skillet, stirring to coat the rice with the oil and vegetables. Cook for about 2 minutes until the rice is slightly translucent.

Cook the Rice

Pour in the fish stock or water, and add the saffron, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes.

Add Liquids and Seasoning

After 10 minutes, add the shrimp, clams, and mussels to the rice. Stir gently to combine. Cover the skillet and cook for an additional 10-12 minutes, or until the seafood is cooked through and the rice has absorbed the liquid.

Add Seafood

Once cooked, remove from heat and let rest for about 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

Garnish and Serve

Shrimp, peeled and deveined

Clams, cleaned

Mussels, cleaned

Fish stock or water

Red bell pepper, chopped

Paprika

Saffron threads

Fresh parsley, chopped

Lemon wedges

Take the 8oz grass-fed filet mignon out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Filet Mignon

Rub the filet mignon with olive oil, then season generously with salt and black pepper on both sides. Sprinkle fresh rosemary on top.

Season the Steak

Heat a skillet over medium-high heat. Once hot, place the steak in the skillet and sear for about 4-5 minutes on each side for medium-rare. Adjust the time for your preferred doneness.

Sear the Steak

In the last minute of cooking, add crushed garlic cloves to the skillet to infuse flavor into the steak. You can spoon some of the oil and garlic over the steak.

Add Garlic

Remove the steak from the skillet and let it rest on a cutting board for about 5 minutes before slicing. This helps retain the juices.

Rest the Steak

Slice the filet mignon and serve it with your choice of sides.

Grass Fed Filet Mignon

Olive Oil

Black Pepper

Fresh Rosemary

Garlic

Fill a cocktail glass with ice and set aside to chill.

Prepare the Glass

In a shaker, combine the Kraken spiced rum, peach liqueur, fresh peach slices, lemon juice, and simple syrup. Add ice to fill the shaker halfway.

Arancini A Lo Macho

Arroz Con Mariscos

Tierra O Mar

Peach Perfect