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  • National Rice Month - 1

    From Dave Drum@1:261/38 to All on Sat Sep 9 07:07:24 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's Dirty Rice
    Categories: Cajun, Rice, Poultry, Offal, Chilies
    Yield: 4 Servings

    1 1/2 c Louisiana long grain rice;
    - or basmati/Texmati rice
    2 c Chicken broth
    2 c Water
    3 tb Oil
    1/2 lb Ground pork
    +=AND=+
    1/2 lb Ground chicken gizzards
    +=OR=+
    1 lb Ground chicken gizzards
    3 sl Bacon; chopped
    1/2 lg Onion; chopped
    2 Celery ribs; chopped
    1 (to 3) jalape+#os; seeded,
    - chopped
    1 tb Cajun seasoning *
    2 Green onions; chopped

    * I switch back & forth between Louisiana Fish Fry
    (orange container) Products and Tony Chachere's (green
    container) Creole Seasoning - whichever I find in the
    cabinet first.

    Cook the rice according to the package instructions,
    but use chicken broth for one third of the cooking
    liquid. So, for example, if the package says to use 3
    cups of water for 1 1/2 cups of rice, use 2 cups of
    water and 1 cup of chicken broth.

    Once the rice has finished cooking, remove from heat
    and let sit for 5 minutes. Turn the rice out onto a
    sheet pan and drizzle 1 tablespoon of olive oil over it.
    Mix to combine and let cool.

    While the rice is cooking, finely chop the chicken
    gizzards, or puree briefly in a blender. In a large pan
    that can eventually hold the rice plus everything else,
    put 1 tb of oil plus the bacon in and cook over medium-
    low heat until the bacon is crispy.

    Add the ground pork (if using) and increase the heat to
    high. Allow the meat to brown before stirring. As soon
    as the pork starts to brown, add the final tablespoon
    of oil and add the celery, jalapenos, and onions.

    Brown them all over medium-high heat.

    You will notice the bottom of the pan is getting crusty.
    Keep it from burning by lowering the heat if needed. Add
    the minced gizzards and cook for a few minutes more.

    Add the remaining cup of chicken broth and deglaze the
    pan by scraping the bottom of the pan with a wooden
    spoon. Add the Cajun seasoning and turn the heat to high.
    Boil away most of the chicken stock and then add the
    cooked rice. Toss to combine.

    Turn off the heat and add the green onions. Toss once
    more to combine and serve hot.

    Serves 4.

    From: Dirty Dave's adaptive mind - which will file the
    serial numbers off of any recipe and call it his own.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... It is not a good omen when goldfish commit suicide.

    --- BBBS/Li6 v4.10 Toy-6
    * Origin: Prism bbs (1:261/38)
  • From Dave Drum@1:3634/12 to All on Thu Sep 5 13:00:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Budget Red Beans & Rice
    Categories: Beans, Rice, Chilies
    Yield: 12 Servings

    1/2 lb Dry kidney beans; rinsed
    1/2 lb Dry pinto beans; rinsed
    4 c Water
    4 c Chicken broth
    2 cl Garlic; minced
    2 Bay leaves
    14 1/2 oz Can tomatoes w/liquid;
    - chopped
    4 oz Can chopped green chilies
    +=OR=+
    14 1/2 oz Can diced tomatoes w/green
    - chilies; undrained
    4 oz Jar chop'd pimiento; drained
    1 lg Bell pepper; chopped
    1 lg Onion; chopped
    2 c Celery; chopped
    1/4 c Snipped fresh parsley
    1/2 ts Crushed red chile flakes
    1/2 ts Ground cumin
    1/2 ts Hot pepper sauce; to taste
    1 ts Paprika
    1 ts Salt
    1 ts Vinegar
    Rice
    1 lb Andouille or smoked sausage;
    - sliced (opt) *

    * Not as budget friendly, but tasty. If your wallet is
    flat leave it out. -- UDD

    Place beans in a dutch oven with water. Bring to a
    boil; simmer 2 minutes. Remove from the heat. Cover
    and let stand for one hour. Drain and rinse beans.

    Return to Dutch oven with broth, garlic and bay
    leaves; bring to a boil. Reduce heat, cover and simmer
    for 1 1/4 hours. Stir in all remaining ingredients.

    Cover and simmer for one hour or until beans and
    vegetables are tender and gravy is thick. Remove bay
    leaves. Serve over rice.

    This meal costs only $.68 per plate.

    NOTE: I cannot find when this recipe appeared in T.O.H.
    But I cannot make it (in 2004) for 68c/serving. Even if
    I leave out the sausage. -- UDD

    Source: Taste of Home magazine

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Law of Cooking: Fancy gizmos don't work.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)