Rice with Chorizo, Shrimp and Green Olives

November issue of Food and Wine.

This dish has two of hubby's favorite ingredients...might have to try this one next weekend. Yummy!

Rice with Chorizo, Shrimp and Green Olives

Ingredients

3/4 pound Spanish chorizo, sliced on the bias 1/4 inch thick
3/4 pound shelled and deveined large shrimp
1 onion, cut into 1/4-inch dice
1 large garlic clove, minced
3 1/4 cups water
2 cups basmati rice
Kosher salt and freshly ground pepper
12 large pimento-stuffed green olives, thinly sliced
2 tablespoons chopped flat-leaf parsley
Lemon wedges and hot sauce, for serving

Directions

Heat a medium enameled cast-iron casserole. Add the chorizo and cook over moderately high heat until it starts to crisp, about 3 minutes. Add the shrimp and cook, stirring occasionally, until white throughout, about 3 minutes. Using a slotted spoon, transfer the chorizo and shrimp to a plate. Drain off all but 2 tablespoons of the fat in the casserole.

Add the onion and garlic to the casserole and cook over moderate heat until tender, about 3 minutes. Add the water and rice and bring to a boil. Season with salt and pepper. Cover and cook over low heat until the rice is just tender, about 18 minutes. Remove from the heat and let stand, covered, until all of the water is absorbed, about 5 minutes. Gently fold in the chorizo, shrimp, olives and parsley and season with salt and pepper. Spoon the rice into shallow bowls and serve with lemon wedges and hot sauce.

Spicy Pork Po'Boys

Looking through the November issue of Food and Wine, I came across several recipes that I hope to try in the near future.

Spicy Pork Po'Boys

Ingredients
1 1/2 pounds ground pork
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 medium kosher dill pickles, very finely chopped
1/2 small shallot, minced
Four 8-inch soft baguettes, split
2 cups shredded iceberg lettuce
2 tomatoes, thinly sliced
Hot sauce, for serving

Directions

Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the pork into twelve 1/2-inch-thick patties. Grill the pork patties over moderate heat, turning once, until they are cooked through, about 8 minutes total.

Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and shallot and season with salt and pepper. Spread the mayonnaise on both sides of the baguettes.

Place 3 pork patties on the bottom of each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwiches and serve.