Dirty Rice

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wwltv.com

Posted on July 6, 2011 at 11:08 AM

1 stick sweet cream butter

1 cup finely chopped onions

¾ cup finely chopped celery

½ cup finely chopped green onion tops

¼ cup finely chopped bell pepper

4 Tbsp. finely chopped parsley

2 Tbsp. finely minced garlic

½ lb. lean ground beef

½ lb. lean pork links, cut in small pieces

1 link skinless smoked sausage

½ lb. chopped chicken gizzards

¾ lb. neck bones

4 small ham hocks, smoked

3 cups chicken stock + 3 cups meat poaching water

4 tsp. Frank Davis Garlic Hot Sauce

Salt and fresh ground black pepper to taste

6 cups Instant Minute Rice

6 cups meat broth

 

First, take a heavy Dutch oven or 12-inch skillet (with a tight-fitting lid) and heat the butter just until it starts to brown.

Then quickly toss in and stir-fry all the seasoning vegetables. Remember, you just want them to wilt! Don’t let them get too soft!

Now, turn up the heat to high, add all of the meats (beef, pork, smoked sausage, chicken gizzards, neck bones, and ham hocks) and cook everything together until the meats brown.

At this point, stir in the chicken stock, the broth, and the Garlic Hot Sauce.

When all the ingredients are in the pot, turn the fire down to medium low and allow the “meats” to tenderize.

Toward the end of the poaching process, season the resultant broth with your salt and pepper.

You might want to over season slightly—I said slightly!—because this is the only seasoning the rice will get.

Next, put the cover on the pot, turn the heat down to low, and simmer the broth for about 30 minutes or until intense in flavor.

Finally, using a strainer spoon, remove the meat and the bones and the vegetables from the broth.

Then turn up the heat and reduce the broth to about one-half of its original volume.

When it’s done, remove it from the pot as well and set it aside for a moment.

Then put the meats back into the pot, pour in the 6 cups of broth, and bring it to a boil.

Then stir in the 6 cups of minute rice, fold it over and over so that it is fully distributed throughout the pot, turn off the fire, cover the pot, and let everything rest for about 20 minutes or so.

Then toward the end of the timed process, take the lid off the pot and fluff the rice ONCE, AND ONLY ONCE to ensure that everything is uniformly blended.

 

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Chef’s Notes

Whenever you do instant rice, remember that the amounts of rice to liquid are precisely equal—one to one.

 

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