Archive for the 'Rice' Category

Chicken, Sausage, and Shrimp Gumbo

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After reading this blog, my colleague, former boss, and good friend Rhonda Linginfelter offered to share with me the details of her never-before-disclosed Gumbo recipe.  There are as many recipes for gumbo as there are people who make it, but this one really can’t be beat.  This is perfect for a cold winter day – particularly a Sunday during football season.  This makes a ton, so make it for a group or plan to freeze some. Continue reading ‘Chicken, Sausage, and Shrimp Gumbo’

Red Chile Chicken and Rice with Black Beans

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Tomato and Sausage Risotto

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Challaw Kadu (Afghan Pumpkin with Meat and Yogurt Sauces and Rice)

My good friends Tim and Virginia recently took me to dinner at Kabul Afghan Cuisine in San Carlos, CA.  In addition to outstanding lamb, this dish is one of the must-have items on the menu.  In the process of trying to figure out how to make it, I found several websites that describe it as “Americas favorite Afghan dish.”

Click here for a PDF of this recipe without photos.

Continue reading ‘Challaw Kadu (Afghan Pumpkin with Meat and Yogurt Sauces and Rice)’

Catalan-style Chicken and Seafood

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I’ve been on a Thomas Keller kick lately, so I decided to try this recipe from Ad Hoc at Home. It’s very similar to (and, in my opinion, not quite as good as) paella with one notable exception: the result of brining the chicken for 10 hours prior to cooking was the best chicken I’ve ever made.  I will be looking for opportunities to use this same chicken brine with other recipes in the very near future.

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Paella

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I’ve been told that the preparation of Paella in Spain shares two characteristics with grilling in the US – first, it’s generally done outside, and second, it’s frequently done by men (including those with no other interest or skill in the kitchen).  I’ve made this dish outside over a fire in the past, but I seem to get better results when I cook it on the stove.  Because my paella pan is larger than my largest burner, I rotate it throughout cooking so it cooks evenly.  One important note on this preparation: once you add the rice, DO NOT STIR.  The rice on the bottom will get slightly burnt, forming the socarrat that makes this dish really work.

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Momofuku Bo Ssam

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I received the Momofuku cookbook as a Christmas gift and quickly zeroed-in on this recipe.  It includes the words “pig candy,” so it’s pretty much a sure thing.  The list of ingredients (and this is true for most of the recipes in the book) includes several items that my usual grocery store doesn’t carry.  Fortunately there is a large Asian supermarket right across the street from where we live, so finding everything I need is no problem.

The whole idea of this recipe is to make all of the accompaniments and serve them on the side of a huge hunk of sweet, crispy, fatty pork shoulder.  People take a lettuce leaf, add some rice, add some pork, and add one of the sauces.  You’ll be surprised how much pork six adults can consume in this manner.

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