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 Mimi's Shopping List

PRODUCE
2 navel oranges
1 blood orange
2 green apples
1 pt blueberries
1 bunch rosemary
2 lb roma tomatoes
6 lemons
2 limes
1 red pepper / 1 yellow pepper
8 baby peppers: red, yellow, orange
1 bunch flat leaf parsley
10 oz frozen baby green peas
2 bunches asparagus
1 head escarole
1 head garlic

MEAT
8 lb bone in pork shoulder
4 oz jamon serrano
8 oz jamon iberico

DAIRY / EGGS
8 oz manchego cheese
1 lb unsalted butter
1 doz eggs
20 oz heavy cream
12 oz whole milk

GROCERY
orange juice
pomegranate juice
spanish smoked paprika
saffron threads
1 qt large green Spanish olives
anchovies
Goya Adobo all purpose seasoning with pepper
Sazon Goya with culatro y achiote
48 oz vegetable broth
bomba / calasparra rice
vanilla bean
sea salt
5.5 oz 70-72% chocolate
6 oz 54-72% chcocolate
2 cups pecans

BAKERY
2 baguettes

OTHER
Red Spanish table wine
1 pt blackberry brandy


Organization 

  • STOP!  I am always going to remind you to check your pantry against your shopping list before you leave for the grocery store so you don't buy something you already have.
  • Make your life easy:  complete your shoppping at least one day before preparing a dish.
  • Organize your shopping list.  Add up the total amount of a single ingredient you will need for all dishes. List items to correspond with the layout of your supermarket.
  • When you are picking out your tomatoes, make sure they are firm.
  • Buy the largest red and yellow peppers you can find.
  • Don't buy lemons, limes or oranges that are as hard as a rock.  They should give a little when you squeeze them.
  • The blood orange is optional.  We used it to garnish sangria glasses because it's pretty.  If you can't find one a navel orange is fine.
  • Make sure your asparagus spears are not too thin and that the tips are attractive.  You will only be using the tips.
  • If you can't find jamon serrano, substitute prosciutto.
  • Jamon Iberico is expensive so, again you could substitute prosciutto in the recipe.
  • We like manchego that is aged and very firm.  It has a more pungent flavor.
  • Spanish smoked paprika is a must in the recipe.  You can use it for lots of different rubs so don't worry about it sitting in your pantry unused in the future.
  • Saffron costs a fortune but, you must have it in the paella.  If you really don't want to spend the money, you could substitute turmeric to add color without adding an unwanted flavor.  However, you will lose the unique flavor of saffron.
  • Bomba / calasparra rice is really essential in the paella because of the way it absorbs the liquid.  If you can't find it look for a medium grain rounder rice such as arborio.  Do not substitute long grain rice.


Thoughts on Wine

Any red Spanish table wine will do to make sangria.

White:  Zuccardi Serie A Torrontes 2012.  This wine is a great aperitif.  I experienced a floral nose and at first sip honeydew melons.  It finishes brightly though with a nice citrus acidity.  

Red:  2011 Bodega Catena Zapata Cabernet Franc Appellation San Carlos.  I am hooked on this wine with just about everything I eat.  It is an easy drinking light to medium bodied choice.  I experience cherries and chocolate.


Everyday Divas Celebrations
with Mimi and Sue
Welcome Back to Buck Hill 2014