Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
i have strained more rice than I can to admit. Only because it’s foolproof (me) and I don’t have to hassle with foil covers or sheet pans as lids. This always works when you don’t have time for a refire.
amature tip: you can salt the rice again after draining. Try that with your fluffy perfect white rice.
Dewesq55 Took longer than I hoped to get to this, but here is the Mexican Red Rice recipe I use. Its from The Border Cookbook by Jamison and Jamison. Even though I brought this cookbook into our marriage, my Texan wife approves of it
2 T oil or lard
1 medium onion, minced
2 garlic cloves, minced
1 cup uncooked rice
2 roma tomatoes chopped
2 cups chicken stock (or beef, but we use chicken)
1 T ground mild red chile or chili powder. (I usually put in closer to 1.5T)
3/4 tsp salt
Saute onion and garlic in oil until softened.
Add rice and tomatoes and saute for another minute or two, coating the rice with the oil.
Add stock, chile, and salt, bring to a boil.
Reduce to simmer, cook 15-18 minutes until liquid is absorbed
Remove from heat and let steam 5-10 minutes.
I can highly recommend this cookbook, it has more recipes that we use regularly than any other cookbook we own.
Sometimes the rice is not the center of attention, if I have a big spread for a burrito bar or run out of time... Use some of this in your cooking water for the rice, it gives it a nice color and flavor. Very much like basic mexican restaurant rice.
Ingredients:
1 cup dry white long grain rice
½ teaspoon kosher salt, divided
1 tablespoon salted butter
1 small garlic clove, finely minced (or ¼ teaspoon garlic powder)
1 lemon, zested and juiced
1 tablespoon finely minced fresh parsley (optional)
Directions:
Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
Fluff the rice with a fork. Stir in the butter, minced garlic, lemon zest and juice, parsley (if using), and ¼ teaspoon kosher salt. Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop.
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