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Found 10 results

  1. Since Pasilla peppers were on sale I just had to make Chile Rellenos. I’ve made these before and posted the recipe and method so I’ll keep this a little short and just post some links to the recipes for those that care about that. Rellenos: https://www.kamadoguru.com/topic/9934-chile-rellenos/?tab=comments#comment-106251 Rice: https://www.kamadoguru.com/topic/24634-mexican-rice/ First on I made the relleno sauce. Here are the ingredients. I roasted the all veggies and then put them in a large blender and gave it a spin. After this I made up some Mexican rice. Ingredients: Sautéed the veggies and then added the rice for 5 minutes and put this in the rice cooker with the liquids. Here are the ingredients for the Chile Rellenos. I roasted the chiles and put them in a plastic bag to steam for 15 minutes. I then then skinned them, sliced them and seeded them. I stuffed them with the Queso Oaxaca, dredged them in flour, dipped them in the beaten egg mixture and the fried them up on both side for 3 minutes. While I was cooking the rellenos my wife cooked up some frijoles. Here it is everything plated up with some tortilla chips, some pickled carrots and a Coronado Brewing Sting Ray IPA. Muy Delicioso Thanks for looking.
  2. Part 2 of my “Now That’s Italian!” cook was to make up some Risotto alla Milanese. Here are most the ingredients. I took 1/2 tsp. of saffron and crushed it in this measuring cup. I then poured in 1 cup of chicken stock. I simmered this plus 3 more cups of stock in this sauce pan. I sautéed 1 small diced onion for 1 minute and then added 1 cup of Arborio rice and let this cook for 4 more minutes. I then added 1/2 cup of white wine (lots of stream) and let that cook down till almost dry. I then added approximately 3/4 cup of the chicken stock mixture and let that cook down till almost dry. I repeated this process 5 more times before the stock mixture was almost gone. I then add 4 tbsp. of butter, what was left of the stock mixture and finally 1/2 cup of Parmigiano Reggiano on the top.
  3. Ingredients: 1 cup rice 1/2 cup of frozen 3 or 4 veggie blend 1/2 onion cut into eights 1/2 cup diced bell pepper (I used yellow but any color works) 1 tbsp. of OO 1 tbsp. of Tapatio hot sauce 1/2 cup of Clamato Picante juice 1 1/2 cups of chicken broth 1 tsp. of salt Started out by first soaking the rice for 15 minutes in cold water. I then cut up the onion, bell pepper and got out the 4 veggie blend to add to the rice. Sautéed the onions and pepper until they started to sweat. Then added the 4 veggie blend and cooked it for 5 minutes. Now I added the drain rice and cooked this until some of the rice just started to brown. You should hear it starting to crack. I then added this to my rice cooker that had 1 tbsp. of OO, 1 tbsp. of Tapatio hot sauce, 1/2 cup of Clamato Picante juice, 1 1/2 cups of chicken broth and 1 tsp. of salt waiting for it. Here are the results.
  4. I was spoiled in having a completely covered cooking area for the last few years, the new house has an open deck. Not sure if I will cover the deck or just get a rain cap but this cook went on without incident. The rain was a slight drizzle, anything heavier and I think I would have had issues. On to the cook! I've been thinking chicken and rice for a few days so that's what I did. For Mrs. Cue and Cue Jr I spatch'd a whole chicken they will have with some garlicky green beans and roasted potatoes. For a buddy at work and I, we shall dine on spatch'd Cornish hens and saffron rice. The hens were marinated in Goya Mojo Criollo for about 1 hour then sprinkled with Adobo and my chicken skin spice blend. The big bird got chicken grillin seasoning on the meat and my skin spices on the skin. They were grilled direct at 375F. The big bird came out with super crisp skin and very moist meat. I cooked the backbones for stock and used it in some Mahatma Yellow Saffron rice. To the rice I added chopped green peppers, chopped red peppers, and some chopped onion. The money shot, plated to go in a foil cake pan with some grilled peppers and onions on a bed of yellow rice.
  5. This is my entry into the Seafood Challenge. I’ve wanted to try this for some time and finally got up the nerve to do it. Yep I’m hosting a Paella Party! Which a pretty full house of guests (10 total) coming I hope it turns out well. Now, after surfing the Web I came to realize that there is no one recipe to follow as everyone did something different. So this is a combination of 3 or 4 recipes I found on the web taking things I liked from them all. (Bear with me as this is a long one) The first thing I learned was you don’t use regular (long grain) rice. Traditionally you’d use a short grain variety called Bomba rice. I couldn’t find this variety but Arborio rice (used to make Risotto) is supposed to be a good substitute so that’s what I used. The second thing I learned was you need a wide, shallow and flat, heavy bottom pan to cook it in. They make “Paella” pans that are just for this. Unfortunately I didn’t have one nor do I have the room for such a specialized pan. I did however have a 15”, flat, heavy bottom braiser pan. It’s not shallow but I can control the ingredient amounts to make the paella level shallow inside the pan. The third thing I learned was that it all about the prep work before you start the cooking process. Everything needs to be cut up, portioned and ready to be put into the pan in the proper order. The order all depending on how long it takes to cook. Here are most of the ingredients. (Chicken and squid not shown) Clams and mussels Prawns (There were alive yesterday) 1 lb. of U15 shrimp. Before my guests arrived I made up some white Sangria and put it in the fridge for the flavors to meld together. O.K., here I’m getting started on the Paella. I sliced and diced up all my veggies. (In my hurrying around I forgot to put these Red Bell Pepper slices on) I de-boned the chicken thighs. And made stock with the bones. As I don’t possess a Mortar & Pestle I put the Saffron threads into a 1 cup Pyrex measuring cup and used a spoon to crush them. I then put 1/2 cup of white wine in with them and brought this to a boil in the microwave to pull out all the flavor of the Saffron. I then cut up the sausage into ¼” slices. (Use Spanish Chorizo if you can get it. I couldn’t find this so I use Portuguese Linguica) Chicken stock is ready. (I poured in 1 container of store bought stock to what I made and continued to reduce) I peeled the shrimp and reserved shells to make up a Shrimp & Saffron Stock. I put the shells into a sauté pan with a little EVOO and sautéd until they started to turn orangey pink in color. Now I added 1/2 cup of clam juice, the Saffron broth, 4 cups of chicken stock and simmered for 20 minutes. While that was simmering I lit the kamado. I then took everything (but the red bell peppers) out to my gas cook top. I heated up some OO and seared the chicken thighs. Removed and reserved. (Note: Unless you have a very wide burner (which I didn’t) you’ll need to rotate your pan every couple of minutes for even heat distribution) I then cooked up the Linguica. Removed and reserved. Now heated the onions and bell peppers until they start to wilt. Added the minced garlic and continued to cook for another minute or 2. Now the 2 diced tomatoes and continued to cook until it starts to caramelize and then add 3 bay leaves. Now add the rice in the shape of a cross. Stir the rice into all that flavor goodness and let it toast for 2 to 3 minutes. (Until you start to hear some cracklin) Now add the wonderful (and still hot) Shrimp and Saffron broth. You should hear some sizzling when it hits the pan. Shake the pan to try and level everything out and do not stir it again. Now evenly redistribute the chicken and Linguica into the pan. Move it over to your pre-heated (to 425) kamado and let this cook for 15 minutes. (I forgot to add the peas and green beans until after the picture) After 15 minutes you’ll notice the liquid has reduced nicely. Now I add the mussels (too many) and the squid and cook for 2 minutes. Now I add the shrimp and cook for 1 minute. Now I add the clams and cook for 2 minutes and then finally add the prawns and cook for 5 minutes. I now checked to see if my rice was done. There was still quite a bit of liquid bubbling as the mussels and clams had opened up, releasing their juice. (there were too many mussels) So I open the lid and let my fire get really hot to try and reduce the liquid further. Ideally you want the liquid to be almost completely absorbed and a slight crust start to form on the bottom of the pan. After most of the liquid was gone I took the pan inside and added some fresh lemon wedges. Poured the Sangria. I garnished with parsley and it’s ready to serve to my quests. Here are those pics. Here’s the money shot below. OMG! Having never made this before I’ll have to say it was a lot of work but it is sooooo worth it. Flavor was unbelievable. The actual cooking isn’t that hard so long as you’ve done all your prep work beforehand. I urge you all to give this a try.
  6. Last night was Paella night at BGC's house. This is a family favorite! This one has chicken, sausage, clams and jumbo shrimp. This recipe was inspired by a trip to Spain last summer. My family and I ordered a traditional Spanish paella at a fine restaurant. It was terrible and ridiculously over priced. I was determined to create a recipe that was delicious, yet still encompassed the traditional saffron infused flavors. Here's the recipe: http://www.biggreencraig.com/paella.html
  7. A Shrimp Creole Over Rice Meal and Open Faced Apple Pie for Dessert Shrimp Creole is one of my favorite meals and is easy to fix. My mother cooked it often. This time it will be cooked on Big(Red)Joe. You really should give it a try! A Bowl of Shrimp Creole Over Rice The Shrimp At the market today they had very nice large headless shrimp at a decent sale price. Three pounds went in the buggy. Peel (and reserve the shells). Liberally dust the peeled shrimp with a Cajun seasoning blend, mix, and allow the flavor to develop at room temperature. Nice Sized Shrimp Cajun Seasoning on Raw Shrimp The Shrimp Stock (optional but preferred) After peeling the shrimp, I made a stock by toasting the shells in the big skillet in a wee bit of grape seed oil. Then adding water to almost cover the shells and boiling on high until it reduced to a seasoned and flavorful liquid - about 1 cup of stock. No need for salt or other seasonings. Making Shrimp Stock Reduced Shrimp Stock The Creole Sauce For shrimp creole we need only a few simple ingredients and seasonings: Cajun Holy Trinity & Other Fixins The Main Seasonings and Such Get the cast iron dutch oven hot on the Kamado and add the sliced Cajun seasoned sausage or an Andouille (I used 1/3 lb for flavor element) along with a serious pat of butter. Cook until the sausage is lightly browning. If you want a shrimp and sausage creole increase the sausage to a full pound. Add additional oil or butter and the chopped “trinity” (onion, bell pepper, and celery) along with green onion and cook until they start to wilt. Add the garlic. Continue cooking until all are well softened stirring often to avoid burning as we are doing this on the Kamado over direct heat. Sweating the Veggies Minced Shrimp Now add 4 or 5 of the shrimp that were well minced and stir to separate the shrimp pieces – this is a flavor element. Add the shrimp stock, then the crushed tomatoes and diced tomatoes. If no stock – just add some water. Finally add the Worcestershire, some dried thyme, fresh or dried parsley, a couple of bay leaves, cayenne pepper, Emeril’s Essence (or equivalent), black pepper, hot sauce, and a generous heaping teaspoon each of a chicken base and if available also a vegetable base. Stir well. Cook uncovered (if you want some smoke flavoring) for about 30-40 minutes stirring often to avoid burning and adding water as needed to maintain the consistency. Scrape down the sides of the pot but not hard enough to dislodge any excessively browned sauce patches as they may be bitter. I had my heat at 350 to 375 degrees direct and added a small piece of pecan wood. Adjust the seasoning and the pepper component to your liking as it is cooking. Since the whole shrimp to be added will have Cajun seasoning on them also keep this in mind as you adjust the sauce. If the creole sauce is too sweet add a few teaspoons of vinegar, checking taste with each addition. Ready for the Whole Shrimp After 40 minutes The Last Step – Adding the Shrimp When the creole sauce has cooked and the flavors are well established, add the seasoned whole shrimp to the pot. Stir well. Cook for 5-8 minutes depending on the size of the shrimp. Stir occasionally to avoid burning and adjust consistency with water as needed. Also adjust seasoning to final taste adding cayenne pepper or hot sauce, once the fresh Cajun seasoning that was on the shrimp has entered the dish and been incorporated. Adding the Whole Seasoned Shrimp It Is Done! Serve over steamed long grained rice and enjoy! Add some chopped green onions for a final garnish. A Delicious Meal of Shrimp Creole & Rice Open Faced Apple Pies for Dessert When you have seriously spicy meal, it is always nice to finish with a sweet treat. With apples in season I set Big(Red) Joe to continue with an indirect cook at 350 degrees and cooked a couple of apple pies for dessert after we finished dinner. These were an open faced pie (one of my favorite style apple pies) using Gala apples sliced thin with rapadura sugar (pulverized in the food processor) plus the usual flour, cinnamon, dash of nutmeg and dash of salt. As the apples are not a tart variety I was careful with the amount of sugar. Dot the filled pie shells with butter. I used frozen pie shells that were allowed to thaw. They cooked for 50-55 minutes setting on a second deflector on the main grate to avoid the bottom burning. Start checking the pie at about 40 minutes since they are open faced. Rotate and shift around on the grill to avoid overcooking the side crusts due to the hot air flows around the deflectors. Preparing the Pie Filling Almost Finished Baking Cooling Off Ready for the Fork Enjoy!
  8. This is The Chili Relleno Encounter thread. The opponents will post their entries here.
  9. I’ve always loved Red Beans & Rice and wanted to try making it myself. Now this may not be the traditional way of making it but it turned out great. Here are the ingredients: 1 lb. of pre-soaked beans. (I used pinto beans in these pics, as that’s what I had on hand, but obviously red beans would be my 1st choice) 2 ea. medium onions (Chopped) 1 ½ cups Chopped celery 1 ½ cups of chopped bell pepper 2 ea. medium jalapenos (Finely chopped) 4 cloves of garlic (Finely chopped) 5 Bay leaves 1 ½ tsp. ground black pepper 1 tsp. ground Chipotle pepper 1 tsp. Cholula hot sauce 2 tsp. Thyme 1 ½ tsp. garlic powder 1 ½ tsp. Mexican oregano 1 ½ tsp. paprika 6 oz. can of tomato paste (Note: I didn't have any, so I didn't add the 1 ½ cups of chopped bell pepper in these pics) Cut up the onions, celery & jalapenos (Bell pepper if you've got em) Also chopped up 4 cloves of garlic Put some oil in my DO and pre-heated Add the chopped ingredients Once they started to wilt I added 3 large smoked ham hocks I let that continue to cook for another 5 minutes. I then add my 1lb. of pinto beans (soaked overnight), covered with water, add all my seasonings and finally a 6 oz. can of tomato paste. Bring to a boil and then turn the frame to its lowest setting, cover and simmer for 3 to 4 hours. (Until the beans are tender & the ham hocks are falling apart) Here it is at 1 Hour. At 2 Hours (Had to add some water) At 3 1/2 Hours. (See the meat is falling of the bones) Turn off the flame and remove the bones & Bay leaves. And here are the money shots. It is delicious.
  10. I’ve always loved Red Beans & Rice and wanted to try making it myself. Now this may not be the traditional way of making it but it turned out great. Here are the ingredients: 1 lb. of pre-soaked beans. (I used pinto beans, as that’s what I had on hand but obviously red beans would be my 1st choice) 2 ea. medium onions (Chopped) 2 cups Chopped celery 2 ea. medium jalapenos (Finely chopped) 4 cloves of garlic (Finely chopped) 5 Bay leaves 1 ½ tsp. ground black pepper 1 tsp. ground Chipotle pepper 1 tsp. Cholula hot sauce 2 tsp. Thyme 1 ½ tsp. garlic powder 1 ½ tsp. Mexican oregano 1 ½ tsp. paprika 6 oz. can of tomato paste (Note: If I would’ve had any I would added 1 ½ cups of chopped bell pepper) Cut up the onions, celery & jalapenos Also chopped up 4 cloves of garlic Put some oil in my DO and pre-heated Add the chopped ingredients Once they started to wilt I added 3 large smoked ham hocks I let that continue to cook for another 5 minutes. I then add my 1lb. of pinto beans (soaked overnight), covered with water, add all my seasonings and finally a 6 oz. can of tomato paste. Bring to a boil and then turn the frame to its lowest setting, cover and simmer for 3 to 4 hours. (Until the beans are tender & the ham hocks are falling apart) Here it is at 1 Hour. At 2 Hours (Had to add some water) At 3 1/2 Hours. (See the meat is falling of the bones) Turn off the flame and remove the bones & Bay leaves. And here are the money shots. It was delicious.
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