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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-22-2007, 03:25 PM   #16
nmayeux
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Jambalaya...
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Unread 06-22-2007, 03:38 PM   #17
Jorge
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Quote:
Originally Posted by willkat98 View Post
I have done something similar with replacing a portion of the water with salsa.

I think it was Jorge who shared a paella (sp) recipe one time that was the Brauma's Butt.

Because the wife hits the fad diets every so often, we have switched alot of recipes to the brown rice. Takes a bit longer than the white, but is pretty good.

Good idea Greg. Wonder if that recipe of Jorges is here somewhere. I'll go look
Please find it, because I don't remember it. I've cooked Paella before, but it wasn't memorable enough to post...I don't think! I did find some interesting stuff when I searched earlier....I'll be talking to you soon about beef/sausage combos Bill.
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Unread 06-22-2007, 03:45 PM   #18
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Quote:
Originally Posted by chad View Post
We use a rice cooker! Replace the water with chicken broth for chicken dishes, use beef broth for beef dishes, etc.

We also have one recipe with mushrooms and beef broth for a side dish.

Spanish yellow rice is a favorite around here, too. And, after 7 years on Okinawa we make fried rice and our three years in Italy gave us rice balls.

Unfortunately with my diabetes and our dietary lifestyle changes we don't eat as much rice as we used to. Now its brown rice (though, I recently found out that Uncle Ben's Converted is recommended for people using the glycemic index for choices).
The rice with beef broth and mushrooms is excellent!
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Unread 06-22-2007, 03:47 PM   #19
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Quote:
Originally Posted by nmayeux View Post
Jambalaya...
Uhm, yah. The Mayeux version is outstanding! A winter staple here.

Spanish rice is pretty good too.
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Unread 06-22-2007, 04:21 PM   #20
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Basmati is my favorite and I do like to cook it with chicken broth. Sometimes some sauteed green onions added.

Next would be almost any rice flavored with saffron.

Wild rice (okay it's not really rice) is next on the list. I get 5 pounds each year from Minnesota.



The newest stuff I got in a trade is called popcorn rice. It's good.



For a rice dish, Norco's moms rice is a current favorite.

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Unread 06-22-2007, 04:38 PM   #21
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What do you think of Jasmine rice? I've tried it just once and the fragrance was, unique? Going to try it again for sure.
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Unread 06-22-2007, 04:51 PM   #22
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I make two rice recipes that I like. Rice Pilaf and Microwave Risotto.

-----

Rice Pilaf

4 Tbsp butter
1/4 cup orzo, broken up vermicelli, or broken up angel hair pasta
1 cup Uncooked long-grain rice
2-1/2 cups Boiling hot chicken broth
Salt to taste

Melt butter in heavy bottom saucepan. Break pasta into small pieces (about 1/4 inch, if needed), add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and season to taste with salt. Simmer, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let
stand in warm place 15 to 20 minutes before serving.

----------

Microwave Risotto

5-cups chicken broth
3/4-cup sherry or white wine
1/4-tsp salt
1/4-tsp ground white pepper
5 saffron threads

3-Tbs canola oil
3-Tbs olive oil
3/4-cup yellow onion, diced
1-1/2 cups medium grain rice, uncooked

-In a 3-qt saucepan, bring chicken broth, sherry, salt, white pepper and saffron to a low simmer until needed.

-In a 3-qt covered, microwaveable, casserole dish, microwave canola oil and olive oil, covered, for 2-minutes.
-Add onion, stir well and microwave, covered, for 4-minutes.
-Add rice, stir well until rice is coated with oil and microwave, covered, for 4-minutes.
-Add simmering chicken broth to rice mixture, stir well and microwave, covered, 7-minutes.
-Stir well, microwave, covered, 7-minutes more.
-Stir well, microwave, covered, for a final 7-minutes.

-Stir well and serve.

This recipe was created for a 1500-watt microwave. Yow will have to adjust cooking times for microwaves of different power.
If you use salted cooking sherry or salted cooking white wine, or a salty chicken broth, omit the 1/4-tsp salt from recipe.

For the recipe, I use water, chicken bullion, sherry and calrose medium rice.
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Unread 06-22-2007, 06:17 PM   #23
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I have switched to Lundberg Rice. They have some great varieties like the Black and Mahogany mix. I like to add some butter, salt, pepper and thyme to the water.
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Unread 06-22-2007, 06:22 PM   #24
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Quote:
Originally Posted by thirdeye View Post
For a rice dish, Norco's moms rice is a current favorite.

No need to ask which is my favorite. Gonna be at the bash for sure.
Always great reheated the next day.
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Unread 06-22-2007, 06:23 PM   #25
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Quote:
Originally Posted by Jorge View Post
Please find it, because I don't remember it. .
I got it, its at work

Was waiting on your green light first.

I'll dig it up Monday
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Unread 06-22-2007, 07:41 PM   #26
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EZ spanish rice

1 white onion, chopped
1 clove garlic ( at least)
2 cups rice
3 nice jalapeno or 1 poblano, seeded and chopped
3 Roma Tomatoes seeded and chopped
1/2 bunch cilantro
3 cups water
1 cup Snappy Tom
1 Tbl butter

Allow butter to clarify a bit, add onion allow to carmelize a bit
Add Rice, allow rice to change color, OK to add olive oil as needed so rice dont burn
add Peppers, garlic and Tomatoes
Add Liquid, bring to a boil and Cover dont forget to reduce heat as low as it will

DO NOT TOUCH OR REMOVE LID FOR 20 MINUTES or your genitallia will fall off!
(one exception here would be to throw some seasoned fish fillet in for about the last 5 to 8 minutes, awesome for fish tacos)

Salt and Pepper as needed.

Last edited by Beerwolf; 06-23-2007 at 09:18 AM.. Reason: last minute thought
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Unread 06-22-2007, 07:53 PM   #27
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Risotto, and Jambalya made with Bayou Magic
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Unread 06-22-2007, 08:30 PM   #28
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Rissotto..

supposed to use aborio(sp) rice..but i do it with any kind.. this is a quicky variation of traditional risotto, but more user friendly.

saute onion till clear
add butter,
add chiken broth
add saffron,
add rice, Start cooking rice, covered about 15 minutes..
Saute finely diced chicken in cook till cooked and starting to brown
add to rice the last 2 minutes of cooking..

when done, serve with about 50 lbs of romano cheese.



real rissotto, with aborio, means keep stirring till the starches start to break out.. stand there for 20 minutes stirring and talking nice to it. thats way to much dedication for me.
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Unread 06-22-2007, 08:35 PM   #29
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Here's a rice recipe that uses leftover smoked chicken (if you ever have any )

Smoked Chicken Paella

INGREDIENTS

2 Tablespoons olive oil
1 pound of smoked, de-boned, skinned, diced chicken thighs
1/2 cup sliced bell pepper
1/2 cup sliced red onion
1/2 teaspoon minced garlic

2 cups (or a 14-oz can) peeled and diced tomatoes with juice
2 cups chicken broth
2 teaspoons smoked paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper (or to taste)
1/8 teaspoon salt (or to taste)
1/2 cup white wine
6 saffron threads

2 cups cooked white medium grain rice

DIRECTIONS

1. In a 12-inch skillet over medium heat, add olive oil and saute the
chicken, sliced bell pepper, sliced red onion, and minced garlic in olive oil
for about 5 minutes or until onions and bell peppers are slightly limp.

2. Pour in tomatoes with juice, chicken broth, smoked paprika, granulated garlic, granulated sugar, onion powder, black pepper, salt, wine and saffron; bring to a simmer, stirring frequently. Simmer for 15-minutes or until liquid is reduced by half.

3. Stir in 2 cups of the cooked rice and reduce heat to low. Stir well to mix. Cook for an additional 5 minutes.

Serve hot with a little olive oil drizzled over the top.
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Unread 06-22-2007, 08:42 PM   #30
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whoops

Last edited by Beerwolf; 06-22-2007 at 08:43 PM.. Reason: please delete... wrong thread... damn californians anywho!
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