1 c. uncooked rice
1 1/2 c. fresh or frozen broccoli florets
28 oz baked beans (I used Busch) (drain and rinse half of the beans)
1/2 large onion, chopped
1/2 c. raisins
1/2 lb ground chorizo or similar chipotle sausage
water
peanut oil
Pour a tbsp of peanut oil in a saucepan and fry the rice for 2 minutes on high heat, stirring frequently. Add 2 1/2 c. water to the rice and the broccoli. Cover and turn heat to medium. Stir occasionally and cook until rice is tender.
In a separate frying pan, cook the chorizo/sausage and onions together. Chop chorizo/sausage up and add the beans. Cook on low while the rice finishes.
Serve rice with bean and sausage mix on top.
Friday, January 24, 2014
Friday, January 17, 2014
Alton Brown's Nog of the Ages
http://mentalfloss.com/article/31813/alton-brown-history-eggnog
ALTON BROWN’S NOG OF AGES
Recipe courtesy Alton Brown, 2012
12 large chicken eggs (see note)
1 pound sugar
1 pint half n half (see the other note)
1 pint whole milk
1 pint heavy cream
1 cup jamaican rum
1 cup cognac
1 cup bourbon
1 tsp freshly grated nutmeg (plus more for serving)
1/4 tsp kosher salt
• Separate the eggs and store the whites for another purpose
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
• Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year but I’ve just never been able to wait that long.
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.
Note on eggs: Although my research tells me it’s very likely the alcohol will kill off any microbial baddies present from the eggs, if you have any doubts at all or if you’re going to be serving the elderly or someone with an immune disorder, buy yourself some peace of mind and simply use pasteurized shell eggs. They’re available these days at most mega-marts.
Note on dairy: I’m super picky about the texture of my eggnog and find that the combination listed gets me what I’m looking for. That said, if you don’t want to bother (or if you’re not as picky) just go with a quart of half and half and call it a day.
And one more note: Yeah, it’s a lot of booze but the longer the nog ages, the more mellow it will get.
History of Nog
Eggnog is technically stirred custard—a mixture of dairy and eggs. It’s almost identical to ice cream, except that in most cases it contains too much alcohol to freeze.
• Although it can be cooked to kill off any possible salmonella and to thicken the mix, such thermal activity also deactivates the egg enzymes that give “real” eggnog its je ne sais quoi.
• As far back as the late 17th century, the term “nog” referred to a style of strong beer brewed in East Anglia, while a “noggin” was a small cup or mug that could be used for imbibing nog.
• Most culinary anthropologists believe modern eggnog descended from a thick, boozy, late-medieval concoction called posset that was composed of hot milk and hooch enhanced with whatever spice the lord of the castle had on hand.
• Egg-based drinks found new popularity in the American colonies, where nearly everyone had access to cows, chickens, and rum.
Nutritious and relatively stable, eggnog was our first health drink. If you ask me, sipping it is our patriotic duty.
• Although bourbon is the modern nog spirit, rum was the liquor of choice in colonial days.
• Today’s serious nogsters are into aging. After nog spends six months to a year in the fridge, a curious chemical collusion takes place as egg proteins, alcohol, and milk sugars slowly join forces. The resulting elixir tastes not of eggs, milk, sugar, or booze but simply of eggnog.
• Don’t worry too much about safety. As long as your brew contains at least 20 percent alcohol and is stored below 40°F for at least a month, any microbial nasties that might haunt your innards should be nice and dead.
ALTON BROWN’S NOG OF AGES
Recipe courtesy Alton Brown, 2012
12 large chicken eggs (see note)
1 pound sugar
1 pint half n half (see the other note)
1 pint whole milk
1 pint heavy cream
1 cup jamaican rum
1 cup cognac
1 cup bourbon
1 tsp freshly grated nutmeg (plus more for serving)
1/4 tsp kosher salt
• Separate the eggs and store the whites for another purpose
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
• Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year but I’ve just never been able to wait that long.
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.
Note on eggs: Although my research tells me it’s very likely the alcohol will kill off any microbial baddies present from the eggs, if you have any doubts at all or if you’re going to be serving the elderly or someone with an immune disorder, buy yourself some peace of mind and simply use pasteurized shell eggs. They’re available these days at most mega-marts.
Note on dairy: I’m super picky about the texture of my eggnog and find that the combination listed gets me what I’m looking for. That said, if you don’t want to bother (or if you’re not as picky) just go with a quart of half and half and call it a day.
And one more note: Yeah, it’s a lot of booze but the longer the nog ages, the more mellow it will get.
History of Nog
Eggnog is technically stirred custard—a mixture of dairy and eggs. It’s almost identical to ice cream, except that in most cases it contains too much alcohol to freeze.
• Although it can be cooked to kill off any possible salmonella and to thicken the mix, such thermal activity also deactivates the egg enzymes that give “real” eggnog its je ne sais quoi.
• As far back as the late 17th century, the term “nog” referred to a style of strong beer brewed in East Anglia, while a “noggin” was a small cup or mug that could be used for imbibing nog.
• Most culinary anthropologists believe modern eggnog descended from a thick, boozy, late-medieval concoction called posset that was composed of hot milk and hooch enhanced with whatever spice the lord of the castle had on hand.
• Egg-based drinks found new popularity in the American colonies, where nearly everyone had access to cows, chickens, and rum.
Nutritious and relatively stable, eggnog was our first health drink. If you ask me, sipping it is our patriotic duty.
• Although bourbon is the modern nog spirit, rum was the liquor of choice in colonial days.
• Today’s serious nogsters are into aging. After nog spends six months to a year in the fridge, a curious chemical collusion takes place as egg proteins, alcohol, and milk sugars slowly join forces. The resulting elixir tastes not of eggs, milk, sugar, or booze but simply of eggnog.
• Don’t worry too much about safety. As long as your brew contains at least 20 percent alcohol and is stored below 40°F for at least a month, any microbial nasties that might haunt your innards should be nice and dead.
Tuesday, January 14, 2014
Thai peanut sauce
- ⅓ cup creamy peanut butter
- ⅓ cup coconut milk
- ½ cup milk
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 ½ teaspoons freshly grated ginger
- 1 clove garlic, minced
- pinch of red pepper flakes (or more to taste)
- ¼ teaspoon paprika
- INSTRUCTIONS
- Add all of the ingredients to a small saucepan. Cook over medium heat, whisking frequently to create a smooth sauce. As soon as the mixture starts to bubble just a little around the edges, remove from the heat. Use as desired.
- *If you like your peanut sauce to be thicker, you can continue to cook over medium heat for a few extra minutes and it will thicken up even more (watch closely so you get the consistency that you want).
- If not using right away, store in an airtight container in the refrigerator.
Monday, January 6, 2014
Carrots and Eggplant with Apples
Carrots and Eggplant with Apples
4 large carrots, chopped
1 chinese eggplant, chopped
1 medium granny smith or other apple
2 tbsp lemon juice
2 tbsp cherry juice OR 1 tbsp honey
pinch of allspice
2 pinches of ginger
1/4 tsp black pepper
1/4 tsp salt
peanut oil
Use enough peanut oil to cover the bottom of a saucepan and start frying the carrots on medium-high heat. Add the eggplant and apples after 4 minutes. Add the seasonings.
4 large carrots, chopped
1 chinese eggplant, chopped
1 medium granny smith or other apple
2 tbsp lemon juice
2 tbsp cherry juice OR 1 tbsp honey
pinch of allspice
2 pinches of ginger
1/4 tsp black pepper
1/4 tsp salt
peanut oil
Use enough peanut oil to cover the bottom of a saucepan and start frying the carrots on medium-high heat. Add the eggplant and apples after 4 minutes. Add the seasonings.
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