09/12/14 recipe -Taste USA

Cajun Dirty Rice

How to make Cajun Dirty Rice - Despite the unattractive name, which by the way is classic, this is a favorite, economical, main dish in the South. The method is the same as for Pilaf, with meats and vegetables being cooked with onion as the first step.

Makes about 6 main-dish servings

IngredientS:
6 chicken gizzards
Water
1/2 cup chicken fat or vegetable oil
2 chicken livers
1/2 pound ground beef
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
2 garlic cloves, minced or pressed
1/4 teaspoon red (cayenne) pepper
1 to 2 teaspoons salt
2 bay leaves
1/2 teaspoon dried leaf thyme
2 cups water
2 cups uncooked long-grain rice
4 green onions, chopped
1/4 cup chopped fresh parsley

Method:
Place gizzards in a medium-sized saucepan. Add water to barely cover. Bring to a boil; reduce heat and simmer about 30 minutes or until gizzards are tender. Set aside with cooking liquid.

In a Dutch oven or other heavy pot, heat chicken fat or oil. Add chicken livers. Saute 10 minutes or until livers are cooked through. Remove livers; set aside.

Add ground beef and onion to pot with oil. Cook, breaking meat apart until no longer pink.

Add green pepper and celery. Cook 10 minutes or until vegetables are tender but not brown. Put chicken livers and gizzards with cooking liquid into a blender or food
processor fitted with the steel blade. Process until finely chopped.

Add to beef mixture with garlic, red pepper, salt, bay leaves, thyme and 2 cups water. Stir in rice. Simmer, uncovered, 30 minutes or until rice is tender and liquid is absorbed. Remove bay leaves.

Add chopped green onions and parsley. Let stand 10 minutes before serving.

Wild Rice and Pecan Dressing

How to make Wild Rice and Pecan Dressing Recipe - The Algonquin Indian word "paccan" or the Cree Indian word "pakan" are believed to be the origin of the name for the nut.

Makes 6 servings

Ingredients:
2/3 cup uncooked wild rice
2-1/2 cups water
6 tablespoons butter
1 large onion, thinly sliced
1 cup coarsely chopped pecans
1 slice whole-wheat bread, crumbled
2 ounces turkey ham
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh parsley, packed into a cup

Method:
Wash wild rice in 3 changes of hot tap water. Place in a medium-sized saucepan with water.

Simmer, covered, 45 minutes or until water is absorbed. In a large skillet, heat butter. Add onion and pecans. Saute over low heat 20 minutes or until pecans are
toasted and onion is soft.

Preheat oven to 400F (205C). Meanwhile, combine bread, turkey ham, garlic, salt, pepper and parsley in a food processor fitted with the steel blade. Process until finely minced.

Add onion and pecans; process using on/off pulses until coarsely chopped. Turn into a medium-sized bowl.

Fold in cooked wild rice. Turn into a 1-1/2-quart casserole. Bake, covered, 30 minutes.

Hopping John

How to make Hopping John Recipe - A variation, Red Beans & Rice, is also a popular Southern main dish. It may be cooked with a ham hock instead of bacon. To complete either menu, serve with a green salad and freshly baked biscuits or bread.

Makes 6 servings

Ingredients:
1 cup dried black-eyed peas or 2 cups shelled, fresh,
black-eyed peas
4 thick bacon slices, cut into 1/2-inch pieces
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
About 2 cups water
1 teaspoon salt
1 bay leaf
1/16 teaspoon red (cayenne) pepper
3 cups cooked long-grain rice

Method:
Wash beans and pick over, removing any pebbles or dirt. Add cold water to cover.

Soak 12 hours or overnight. The quick-soak method can be used. If using fresh peas, this is not necessary. Rinse peas and drain. Cook bacqn in a Dutch oven until browned.

Add onion, green pepper and garlic. Saute until onion is tender. Add beans or peas, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans or peas are tender, adding water as necessary.

Remove bay leaf. Stir in cooked rice. Cover and continue simmering about 10 minutes or until liquid is absorbed.

Variation
Red Beans & Rice: Soak red beans as directed in Hopping John, above. Drain beans and place in a large pot. If desired, add 1 (1-pound) smoked ham hock. Add cold water to cover. Omit bacon and green pepper. Add onion, garlic, salt, bay leaf and red pepper. Bring to a boil, then reduce heat and simmer, covered, about 3 hours or until beans are tender. Serve over hot cooked rice. Makes about 6 servings.