Text 4123, 73 rader
Skriven 2013-09-01 07:18:24 av Dave Drum (1:261/38)
Ärende: Chile 3844
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Dirty Rice
 Categories: Cajun, Rice, Poultry, Pork, Chilies
      Yield: 4 Servings

  1 1/2 c  Long-grain rice; Carolina,
           - basmati, jasmine, etc
      2 c  Chicken broth
      2 c  Water
      3 tb Oil
    1/2 lb Ground pork
    1/2 c  Chicken livers
           +=OR=+
    1/2 c  Ground chicken gizzards
      3 sl Bacon; chopped
    1/2 lg Onion; chopped
      2    Celery ribs; chopped
    1/2    Bell pepper *
           +=OR=+
      1    (to 3) jalapeños; seeded,
           - chopped *
      1 tb Cajun seasoning
      2    Green onions; chopped

  * Use green bell peppers if you want a relatively mild
  result. If you are looking for something spicier, use
  jalapeño chile peppers.

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

  Add the ground pork 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,
  jalapeños, and onions. Brown them all over medium-high heat.
  You will notice that the bottom of the pan getting crusty.
  Keep it from burning by lowering the heat if needed. Add the
  minced giblets 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: http://simplyrecipes.com/recipes/dirty_rice

  Uncle Dirty Dave's Archives

MMMMM

... Everyone must believe in something, I believe I'll have another drink.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)