Element Indoor Smokeless BBQ Reply

When I saw this indoor BBQ on-line I immediately thought of all the RV’ers, Airstreamers and apartment dwellers out there wanting an easier way to grill foods. How fantastic and easy it will be to get that wonderful smoked BBQ flavor and not even leave your indoor kitchen. An uber creative design by Joshua Brassé , Element Indoor Smokeless BBQ uses a gas or electric stove cooking element to heat up a bed of lava rocks, giving you the convenience of an outdoor BBQ indoors. All for $225. How divine!

“The Element Indoor Smokeless BBQ is a radical leap forward for apartment-bound chefs or those burdened with the pains of winter.
The Element is a smokeless cooking system that uses a gas or electric stove element to heat lava rocks, creating the delicious BBQ flavor we’ve all grown to love. We like to think of it as a triumph for the modern man, bringing all the flavor and fun of a traditional BBQ to the convenience of your stove top. The adjustable grill height and removable handle allows you to have complete control throughout the cooking experience. With a specific section for catching and removing grease, it is easily cleaned and can be stored right beside the rest of your cookware. Free of costly propane and charcoal refills, it provides the full-flavor and healthy cooking experience of an outdoor BBQ within the comforts your own kitchen – a must-have for the urban man with a hearty meat tooth.”

Quote and photo source: Ideacious

Two Cooking Tips Worth Sharing 2

When you are Glamping or cooking at home, it’s so nice to know of a couple easy tricks to make life in the kitchen a bit easier. Well, I’m still in shock after watching both of these videos how easy it is to shuck an ear of corn and to peel a potato. I will never go back to my old, traditional methods. I just had to share both of these with you. Happy shucking and peeling!!


Hub’s Hints: Perfect Paella & Sensational Wine Recommendations 13


I am excited to submit my first official post as a contributor to Anna’s “Glamper” site.  Ironically and even though I love Italian cuisine more than life itself, I have decided to feature one of my favorite culinary and cultural experiences – Paella

Paella is a traditional Spanish rice dish that originated in the mid-19th century in Valencia on the east coast of Spain.  Many non-Spaniards view Paella as a national dish but, most Spaniards consider it to be a regional Valencian specialty.  This savory and delicious dish of limitless variations is traditionally served in Spanish households for Sunday dinner. 

This paella is considered a “paella mixta” (mixed paella) consisting of chicken, chorizo, seafood and vegetables.  Although product substitutions can be made, for the best results and to insure a most memorable experience, the following is advised:

Purchase a traditional and authentic Paella Pan – La Paella is an excellent source for the best pans, ingredients, cookbooks and more.

I encourage everyone to use quality oriented ingredients – natural, organic, sustainable farmed and free range, free roaming or cage free products.

Use a fine quality “extra virgin” olive oil – my recommendation is: Los Villares Picual XV Extra Virgin Olive Oil from Spain. 

Use only Spanish “Bomba” rice, this is medium grain rice which has a toothy texture and can absorb complex flavors – I suggest La Perdiz, Spanish Bomba Rice.

If adding Chorizo make sure it is authentic Spanish Chorizo – my preference is Bilbao Brand Spanish Chorizo.

This recipe has resulted from considerable experimentation, working with a number of recipes, adjusting and altering the approach and ingredients to suit my personal preferences and a flavor profile that I particularly enjoy.

Thank you for the opportunity to share this recipe with all “Glamper” followers.


Serves 6


12 oz. (21 / 25 count size) shrimp, peeled (reserve the shells for the broth) pat dry

½ lb Bay scallops, patted dry

8 small mussels, scrubbed

8 small clams, scrubbed

1 small bottle of clam juice

6 boneless, skinless chicken thighs cut in half and seasoned with salt and pepper.

¾ lb Bilbao Brand Chorizo

½ red bell pepper, cored, seeded and cut into 1 inch strips

½ yellow bell pepper, cored, seeded and cut into strips

1 ½ cup of frozen peas

Pinch of Pilar Spanish Saffron threads

Kosher salt

Fresh ground black pepper

¼ cup of extra-virgin olive oil

½ white onion, grated on the largest holes of a box grater

6 cloves of garlic, pealed and sliced

1 ½ large tomato halved and grated on a box grater (discard the skin)

1 ½ cups La Perdiz, Bomba Spanish rice

3 lemons cut into wedges

Make the Broth:  In a medium saucepan, bring 4 ½ cups of water to a boil.  Add shrimp shells and clam juice and simmer, covered for 10 minutes.  Strain the broth and return to the saucepan.  Toast the saffron threads gently in a toaster oven, crumble the threads and add to the broth.  Taste for salt, the broth should be well-seasoned.  Let the broth sit off the heat.

Sauté the Chicken:  Drizzle olive oil in paella pan, heat olive over medium-high heat.  Sauté the chicken with a pinch of onion and garlic until chicken is cooked through, 10 to 15 minutes.  Transfer to bowl, set aside.

Sauté the Chorizo:  Drizzle olive oil in paella pan, heat olive over medium-high heat.  Sauté the chorizo with a pinch of onion and garlic until chicken is cooked through, 10 to 15 minutes.  Transfer to bowl with chicken, set aside.

Sauté the Peppers:  Drizzle olive oil in paella pan (in same pan), heat over medium-high heat.  Sauté the peppers with a pinch of onion and garlic until the peppers are tender but not limp.  Transfer to bowl with the chicken and chorizo, set aside and cover with aluminum foil.

Sauté the Seafood:  Drizzle olive oil in paella pan (same pan), heat oil over medium-high heat.  Sauté the shrimp and scallops until just cooked through, about 2 minutes.  Transfer to bowl separate from the chicken, chorizo and peppers, set aside and cover with aluminum foil.

* If anytime during the sautéing process the pan starts to accumulate a “burned” residue, clean the burned material from the pan and start fresh.

Make the Safrito:  Reduce the heat to medium and sauté the remaining onion and garlic until onion softens, about 5 minutes.  Add the tomato, season with salt and cook, stirring often and until the mixture turns a deep burgundy color is thick like compote, about 15 to 20 minutes.  If the mixture starts to sick to the pan or burn add a little water.

Add the Rice and Cook:  Bring the broth back to a simmer.  Add the rice to the pan with the sofrito and cook for 2 minutes.  Raise the heat to medium-high.  Pour in 3 cups of the broth (reserve the rest) and stir or shake the pan to evenly distribute the rice.  After 5 minutes, arrange the clams and mussels in the pan submerging them as much as possible below the level of the liquid.  From this point on, do not stir the rice.  Simmer vigorously, moving the pan over one or two burners to distribute the heat and cook the rice as evenly as possible.  After 5 minutes, add the chicken, chorizo and peppers evenly distributing in the pan.  Simmer until the rice is at the same level as the liquid (another 10 to 12 minutes) and reduce the heat to medium-low then, add the shrimp, scallops and frozen peas distributing them evenly around the pan.  In 5 minutes, taste a grain just below the top layer of the rice; it should be al dente, with a tiny white dot in the center.  If the rice is not done but all of the liquid as been absorbed add a bit of broth and cook for a few minutes more or until the rice is done.

Create the Socarrat:  Increase the heat to medium-high and, rotating the pan, cook for 2 to 3 minutes, until the bottom layer of the rice starts to caramelize, creating the socarrat.  The rice will crackle, but if it starts to smell burned remove the pan from the heat immediately.

Let the Paella Rest:  Remove the pan from the heat.  Cover loosely with aluminum foil and let the paella rest for 5 minutes to even the cooking and let the flavors meld.

Serve: Place the paella pan in the center of the table.  Remove the foil and in invite people to eat directly from the pan, starting at the perimeter, working toward the center, squeezing lemon over their section, as desired.


There are a number of considerations one could explore to complement this particular dish.  However, wines from Spain may make the most sense and would work nicely with paella.  Considering the combination of chorizo, chicken, seafood and the spicy nature of this traditional rice dish, I would recommend red wine exclusively.  To be considerate of the “pocketbook” and to stir clear of iconic labels like Muga and Vega-Sicilia, I suggest the following as a complement to this paella:

2009 PRONTOS CRIANZA ~ 100% Tinto Fino (Tempranillo), Ribera Del Duero

Ribera Del Duero is 80 miles north of Madrid in the province of Castile y Leon and is almost exclusively a red wine region.  Bodegas Prontos is situated at the foot of the massive, ancient walled fortress or castle “Penafiel” on the bank of the river Duero.  Prontos, which comes from the Geek word meaning “First” was established in 1927 and enjoys a long-standing reputation for premium quality.  Temparanillo that is grown in the north of Spain is often compared to French Pinot Noir and Italian Sangiovese.  This variety contributes to the delicacy, aroma, spicy and earthy undertones.

Taste Profile: Aromatic toasty aromas, concentrated, fleshy, ripe cherry, plum and blackberry notes, vanilla and spice, structured but not aggressive or tannic.   Approximately $19.00 to $23.00 retail. . . 

2010 CASTILLO DE MONSERAN ~ Garnacha, Carinea, Aragon

Carinea is located in the north-central portion of Spain, south of Rioja – east of Barcelona and north of Valencia.  This region is considered the birth place of Granacha and Roman Legions were delighted to find vines and wines being produced in this area of Spain during their occupation.  The Romans however, added honey to the wine to suite their taste – so much for the judgment of the ancient Romans! Castillo de Monseran owns over 20% of all vines in the region and uses only the finest quality hillside vines (at 1,800 ft elevation from the Ebro River) for their production.  Granacha or Grenache, as it is called in France, is a productive, good quality variety that produces softer, fruitier and less complex style of wines.

Taste Profile: Easy drinking, fruit forward style, herbal overtones, ripe berry and plum soft and round.  Under $9.00 retail. . .

 Photos: Anna Sullivan

Joseph Joseph Reply

I am in complete love with these products. A big shout out goes to Weaselmouth for introducing me to, Joseph Joseph.  Founded in 2003 by twin brothers, Richard and Antony Joseph, Joseph Joseph is internationally recognized for their multi-award-winning designs. Each item is so well thought out it, functional, technically innovative and really pleasing to the eye! This ultimate collection of kitchenware not only saves space, making it sheer perfection for any Airstream, but comes in the most beautiful, bright colors to add sunshine to any kitchen space! I will outfit my Airstream kitchen with Joseph Joseph products ~ imagine the space I will save and the fun I will have cooking with each colorful and fun product. Yippee. I can’t wait!!!