We Wish You A Merry Christmas, A Happy New Year, Happy Hanukkah & Kwanzaa!
Alisa Johnson, Dennis Geare, Kendra Del Rio, Julie Davis, Julie Cleek, Neta Ham, Mary Cornell & Chris Nichols wish simply to thank you all for your business and friendships. We know that you, like all of us, are doing the holiday dance or should we say dances!! And we want to give you a tiny bit of time back.
So no lengthy Newsletter this month. Just a sleigh full of THANKS from The Sierra Lifestyle Team!
Mark Your Calendar For Our Client Appreciation Celebration February 27, 2020!
We will gather at Casa Las Katerina across the street from our offices for some good Mexican finger food and libations, from 4:30 pm – 7:30 pm. Look for our formal notice after the new year.
Now How ‘Bout A Holiday Recipe:
I’m not calling this dish Pozole because the chiles used are smoked Spanish paprika and I have a hunch a lot of people would not go for calling this Pozole. So instead, it’s a stew! I doubt this kind of thing exists in Spain but it sure was a hit at my house so I think it will be in heavy rotation for a while, especially while we have this incredible Spanish paprika.
I think shrimp and celery are a terrific combination. Four stalks might sound like a lot, but it cooks down and makes the shrimp very happy.
- 4 stalks celery, sliced thin
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon Rancho Gordo Oregano Indio or Mexican Oregano
- 1 teaspoon dried thyme
- 3 tablespoons Rancho Gordo/Burlap & Barrel Smoked Spanish Paprika
- 3 cups cooked Rancho Gordo Prepared Hominy/Posole
- 4 to 5 cups liquid (hominy cooking water, bean broth, vegetable or chicken broth or any combination of these)
- 1 pound raw shrimp, peeled and deveined
- Fresh parsley, chopped
- 1 lemon for juice
- Saute the celery, onion, and garlic in the olive oil in a stockpot over medium heat for about 10 to 15 minutes, until soft.
- Add the oregano, paprika, and thyme. Stir and continue cooking for a few minutes until a thick paste is formed.
- Slowly add the liquid while stirring constantly. Start with 4 cups and add more later if you prefer it soupier. Allow it to warm through, about 5 minutes or so. Add the hominy. Once the soup is warm and you’re about ready to serve, add the shrimp and cook through, about 5 minutes. Add the last cup of liquid if it seems too thick for your taste.
- Ladle into bowls and allow guests to add parsley and lemon juice to taste.
Serves 4 to 6
We thank our friends at RANCO GORDO!
About Shrimp and Hominy Stew From Steve Sando at Rancho Gordo-
For Christmas Eve, I like to take a cue from the Italians who often have a fish dish, most famously the Feast of the Seven Fishes. My idea is to make a sort of seafood pozole but instead of traditional chiles, I season the pot with Spanish pimentón (paprika). Our new shipment of Burlap & Barrel pimentón will come in handy. Of course, this dish would not please an Italian, Spanish, or Mexican grandmother, but if you have a sense of adventure, I think you’ll find it a keeper.