Dirty Rice

Dirty RiceNo, before you get all worried, I’m not suggesting you eat the rice that you swept up as part of your Passover cleaning! Dirty rice is a traditional Creole dish made from white rice which gets a “dirty” colour from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and/or chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South. This recipe will serve 6 as a side dish, and 4 as a main.

Ingredients:

2 cups uncooked rice
4 cups chicken stock
4 cloves garlic, minced
2 medium/large onions, diced (about 1½ cups total)
2 medium green bell peppers, diced (about 1 cup total)
2 stalks celery, diced (about 1 cup total)
2 tablespoons vegetable oil
Salt and pepper
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon cayenne pepper
½ pound ground beef
½ pound chicken giblets or livers**
2 bunches green onions, chopped*

* Click here to learn how to clean green onions.
** If you are using livers instead of giblets, please ensure to following the directions found in this article on how to Kasher your raw liver.

Directions:

If using Giblets:
Place the giblets in a pot, and cover with water, bring to a simmer for 30 minutes with 1 bunch of green onions, salt and pepper.

If using Liver:
If using raw liver, please Kasher it according to the instructions provided in the link above. Once the liver is cooked (either purchased cooked or cooked through the Kashering process), follow the same steps as the giblets, however only simmer until warmed through, not for 30 minutes.

Meanwhile, in a colander, rinse rice several times until water runs clear. Place rice in a large pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook.

In a pan, sauté the garlic, onions, bell peppers and celery in vegetable oil until soft for about 10-15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook the ground beef in a sauté pan and add to rice.

Finally, let the giblets cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld. Serve hot garnished with the second bunch of green onions.

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Long Beans and Beef

Long Beans and BeefFor those not familiar with Chinese Long Beans, they are a legume cultivated to be eaten as green pods. Also known as the yard long bean the pods are actually only about half a yard long. This plant is of a different genus than the common bean as it is actually a vigorous climbing annual vine. The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China and has uses very similar to that of the green bean. They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.

Ingredients:

1 lb. ground meat (beef, chicken or turkey)
1 lb. chinese long beans (or regular fresh green beans)
1 cup ketchup
Rice to serve with

Instructions:

In a wok or large sauté pan, brown the ground meat, draining off the majority of any excess fat. Slice the beans into 1 ½ inch sections and add to the meat. Toss to coat the beans in the drippings from the meat. Once beans are cooked through (5 to 10 minutes), add the ketchup, tossing to coat the meat and beans. Lower the temperature and allow the mixture to reduce, an additional 10 minutes or so. Serve hot over rice.

Samosas

SamosasThese stuffed savoury pastries are a traditional Indian favourite. Lamb meat and spices are cooked together to create a mouth-watering filling for the easy to make dough. The recipe may seem complex, but it’s actually fairly simple. This recipe will make about 30 Samosas.

Ingredients:

2 tablespoons oil
1 small onion, chopped
2 cloves garlic, chopped
2 green chili peppers, chopped (optional)
1 tablespoon fresh ginger root, chopped
½ teaspoon ground turmeric
½ teaspoon chili powder
¾ pound ground lamb/beef/chicken
1 teaspoon salt
2 teaspoons garam masala or curry powder
1 ½ tablespoons fresh lemon juice
30 won-ton wrappers
1 quart oil for deep frying
1 egg, for egg wash

Directions:

Heat oil in a large, deep skillet to 375 degrees F (190 degrees C). Add 2 tablespoons of oil to a medium saucepan over medium high heat. Stir in onion, garlic, green chili peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground meat and salt. Cook until the meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.

Work with the won-ton wrappers one at a time, keeping the remaining ones under a damp dish-towel so they don’t dry out. Lay out the wrapper, and run some egg wash along 3 edges of the square wrapper. Fold the wrapper in half, making a triangle, and press together one half of the triangle, but leaving the other side open, making a small pocket package. Fill the won-ton will a few tablespoons of the meat filling, then using more egg wash, seal the final edge of the triangle, pinching it together as tightly as possible.

Carefully lower triangles into your preheated (350-375 degrees F) oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm with a great mango chutney!

Italian Wedding Soup

Italian Wedding Soup

Now while I don’t know any Jewish wedding that this amount of soup would fit the bill for, you can feed about 8-10 people with it as a nice starter. Think of it as an Italian chicken soup, but with meatballs instead of matzo balls! Not that the edition of matzo balls would be a bad idea… hmm…

Ingredients:

Meatballs:

1 pound lean ground beef
2 eggs, beaten
¼ cup dried bread crumbs
1 teaspoon dried basil
1 teaspoon dried parsley
3 tablespoons minced onion
1 clove garlic, minced
⅓ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper

Soup:

2 teaspoons vegetable oil
⅓ cup coarsely chopped onion
⅓ cup coarsely chopped carrot
⅓ cup coarsely chopped celery
1 teaspoon tomato paste
3 cloves garlic, diced
2 ½ quarts chicken broth
1 bay leaf
¼ teaspoon whole black peppercorns
salt to taste
1 cup seashell pasta (or other small-shaped noodle)
2 cups spinach – packed, rinsed* and thinly sliced

Directions:

In a medium bowl, combine the beef, eggs, bread crumbs, basil, parsley, onion, garlic, salt and pepper. Mix until well combined, but do not over mix. Shape the meat into ¾ inch balls, and set aside. In a large stockpot, on medium-high heat, add the oil and sauté the onion, carrot and celery until the onion becomes slightly translucent, about 5-6 minutes. Add the tomato paste and garlic, and let cook a few minutes more until the garlic becomes fragrant. Add the broth, bay leaf and peppercorns and any salt that is desired, bringing the broth to a boil. You may wish to put the bay leaf and peppercorns in a little cheesecloth bundle, to make for easy removal later, but you can skip this step, and simply fish them out later. Once boiling, slowly drop in the meatballs and pasta. Reduce the heat to medium and cook, stirring frequently, at a slow boil for about 10 minutes, until the pasta is al dente and the meatballs are no longer pink inside. At the last minute add the spinach and wilt it into the soup. Serve hot with crusty bread and enjoy!

* click here to check out how to clean spinach properly.

Maple Beer Chili

Maple Chili

Ingredients:

2 tablespoons olive oil
2 cloves minced garlic
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 – 2 jalapeno peppers, seeded and sliced, depending on your heat tolerance
1 (540ml ) can tomato sauce
1 (796ml) can crushed tomatoes
½ – ¾ cup maple syrup cup maple syrup, depending on your sweet tolerance
1 (540ml) can kidney beans, drained
1 (540ml) can pinto beans, drained
1 tablespoon coarse ground black pepper
2 tablespoons chili powder
4 pounds lean ground beef
salt to taste
2 bottles of beer, or as needed

Directions:

Heat the olive oil in a large pot over medium heat. Stir in the garlic, onion, red bell pepper, and jalapeno peppers. Cook and stir until the onion is tender, about 7 minutes. Add the tomato sauce, crushed tomatoes, maple syrup, and beans. Season with black pepper and chili powder. Bring to a boil, then reduce heat to a simmer. Meanwhile, heat a large skillet over medium-high heat and stir in the ground beef. Sprinkle beef with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; then stir the cooked beef into the chili along with 1 beer. Cook and stir for 1 hour, stirring frequently. Season to taste with salt, and thin to desired consistency with the remaining beer before serving.