Cobb Life

JUN 2019

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20 COBB LIFE | JUNE 2019 Please Call Today for our 2019 Specials! 678.831.4999 4461 South Main St. • Acworth, GA 30101 • www.dogwoodforest.com At Dogwood Forest TM , we know that the environment you live in significantly impacts the quality of life that you live. That's why our communities were created with elements that have been clinically proven to have positive outcomes for seniors, including: • elegantly decorated interiors • caring, optimistic professional staff • life enrichment & holistic wellness programs • spa & salon services • delicious therapeutic diet • memory care, respite care & post-operative care services. Assisted living like you've never seen it before. ASSISTED LIVING & MEMORY CARE Reduced community fee & additional $5,000 in savings! Call for details. Fred Tolbert's Grilled Paella By Fred Tolbert Of all of the things that I cook on the Big Green Egg, I think that paella is my favorite. Paella has a number of varieties, but they all usually contain rice, chicken, sausage and shrimp. Paella is the Spanish form. Jambalaya is the Cajun variety, and it's perloo in the Carolina Low Country. I started out a few years ago with a basic paella recipe that I am constantly tinkering with. For example, traditional paella recipes call for special Valencia rice and use sa‚ron threads for flavor and color. Instead, I go back and forth between the packaged yellow rice mix and Arborio rice. Real sa‚ron is over-the-top expensive, so I usually leave that out. Rather than the Spanish chorizo sausage used in many recipes, I prefer the flavor of kielbasa. Many recipes call for mussels or clams, but I don't think they add that much to the dish for the extra cost and trouble. Over time, I have added corn on the cob and red bell pepper. I vary the amount of garlic, but to me, more is always better. The recipe makes a lot, so there is usually plenty to enjoy for the next day or two. INGREDIENTS: ♦ 1 lb. boneless skinless, boneless chicken thighs, cut into 1-inch pieces ♦ 1 lb. large shrimp, peeled and deveined ♦ 1 lb. kielbasa cut into 1-inch pieces ♦ 1 14 oz. can diced tomatoes, plus juice ♦ 1 or 2 tbsp. olive oil, as needed ♦ 1 Vidalia onion, diced

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