Category: Side Dish

Posted on » by Michael » Theme:

Basic White Rice (The rice part of beans & rice)

Why This Recipe Works
We found that rinsing the rice under cold running water flushes away excess starch, resulting in a white rice recipe with distinct, separate grains that don’t clump together.

Ingredients
2 cups long grain white rice
1 tablespoon unsalted butter or vegetable oil
3 cups water
1 teaspoon table salt

Instructions
Serves 8 (Makes about 6 cups)

1. Place rice in colander or fine-mesh strainer and rinse under cold running water until water runs clear. Place colander over bowl and set aside.
2. Heat butter or oil in large saucepan over medium heat. Add rice and cook, stirring constantly, until grains become chalky and opaque, 1 to 3 minutes. Add water and salt, increase heat to high and bring to boil, swirling the pot to blend ingredients. Reduce heat to low, cover, and simmer until all liquid is absorbed, 18 to 20 minutes. Off heat, remove lid and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 to 15 minutes; fluff with fork and serve.

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Posted on » by Michael » Theme:

Cheesy Fried Grits

By Emeril Lagasse. https://www.emerils.com/125749/cheesy-fried-grits

INGREDIENTS
1 teaspoon unsalted butter
5 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup old fashioned grits
1 cup grated white cheddar
3 tablespoons chopped green onions (scallions)
1/2 teaspoon minced garlic
1 1/4 cups all-purpose flour
1 tablespoon Essence
2 large eggs
1/2 cup whole milk
1/2 cup to 1 cup vegetable oil, for pan frying

DIRECTIONS
Grease an 8 by 8-inch square cake pan or rimmed baking sheet with the butter, line with parchement or wax paper and grease again. Set aside.

In a large, heavy saucepan, bring the water to a boil. Slowly add the grits, salt and pepper, whisking constantly. Bring to a boil, then reduce the heat to low and simmer until thickened, about 20 minutes, stirring occasionally. Remove from the heat, add the cheese, green onions, and garlic, and adjust the seasoning to taste. Turn out the mixture onto the prepared baking sheet and using an offset cake spreader or rubber spatula, spread evenly across the bottom. Refrigerate until completely cooled and firm, at least 1 hour. Cut the grits into squares and refrigerate until ready to work. In a large, heavy skillet or saute pan, heat 1/2 cup of the oil to 350 degrees F. Combine the flour and Essence in a shallow dish. Combine the eggs and milk in another shallow dish, whisking to combine. Dredge the squares in the seasoned flour, dip into the egg wash, and then back into the flour, 1 at a time. Fry in batches, turning, until golden brown, 2 to 3 minutes, adding more oil as necessary. Remove with a slotted spoon and drain on paper towels. Season fried grits lightly with Essence.
(note there was plenty of egg wash and flour mixture left. You could likely decrease by 1/3).

Emeril’s Essence Creole Seasoning
Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish a “kicked-up” flavor. I made half, which left me plenty of extra for another time.

YIELD: About 2/3 cup
INGREDIENTS
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Posted on » by Michael » Theme:

Bierocks (stuffed sweet rolls)

“A German dish, these sweet dinner rolls are stuffed with ground turkey, onion, and cabbage.

The original recipe used ground beef, I used ground turkey and some oil. This was delicious. 10/10

    • 2 cups warm water
    • 2 (.25 ounce) packages active dry yeast
    • 1/2 cup white sugar
    • 1/4 cup margarine, softened
    • 1 egg
    • 2 teaspoons salt
  • 7 cups all-purpose flour
  • 1 pound lean ground beef (I used turkey and about ¼ cup of vegetable oil)
  • 1 cup chopped onion
  • 6 cups shredded cabbage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup melted butter
  • Add all ingredients to list

Directions

  1. Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
  2. In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
  3. Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
  4. Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

https://www.allrecipes.com/recipe/23658/pams-bierocks/