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pasta_and_rice [2016/11/19 23:19] Leslie Cambias [Dirty Rice] |
pasta_and_rice [2022/05/19 22:46] (current) Jim [Dirty Rice] |
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| - | *Step 2: Cut 12 ounces of fresh Mozzarella into ½” cubes and put in the freezer for 20 minutes. Do this only with the cowsmilk kind that comes in balls in water. The buffala milk kind does not need chilling. | + | *Step 2: Cut 12 ounces of fresh Mozzarella into ½” cubes and put in the freezer for 20 minutes. Do this only with the cowsmilk kind that comes in balls in water. The buffala milk kind does not need chilling. just cutting. |
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| - | When the pasta is cooked melt the butter in a piping hot large bowl, add the drained fettucini, toss, then add the cheese, taste for salt. Toss to aerate. That’s it. Have a pepper grinder on the table. | + | When the pasta is cooked, drain it and put the butter in a piping hot large bowl, add the drained fettucini, toss, then add the cheese, taste for salt. Toss to aerate. That’s it. Have a pepper grinder on the table. |
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| - | Push the mirepoix to one side of the pan and move that side from the fire. Place 2 cups of long-grain rice in the oil in the hot side of the pan and cook the rice, stirring, until it becomes opaque and chalky – about 3 minutes. Do not brown it. Clear a space and put in two tablespoons of tomato paste, fry it for about 2 minutes. | + | Remove the mirepoix to a bowl. Place 2 cups of long-grain rice in the oil and cook the rice, stirring, until it becomes opaque and chalky – about 3 minutes. Do not brown it. Clear a space and put in two tablespoons of tomato paste, fry it for about 2 minutes, return the mirepoix to the pot. |
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| *2 cups of tomato sauce. | *2 cups of tomato sauce. | ||
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| - | + | Add 1 cup of oyster water or fish stock, if you have it. One more cup of liquid is needed – stock or water - for a total of four cups. (use chicken stock if you do not have oysters or a seafood stock) Put in 2 tablespoons or so of chopped parsley and salt and pepper to taste. If it seems too dry while cooking, add a little water. | |
| - | Add 1 cup of oyster water, if you have it. One more cup of liquid is needed – stock or water - for a total of four cups. (use chicken stock if you do not have oysters or a seafood stock) Put in 2 tablespoons or so of chopped parsley and salt and pepper to taste. If it seems too dry while cooking, add a little water. | + | |
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| - | //This recipe was given to us by Billie McGurk, the mother of one of CC’s college friends. She had lived in South America, where Mr. McGurk was the General Motors sales VIP.. This recipe appeared in only one cookbook in our collection, and it was credited to Cuba. It is a great brunch dish, although one can eat it at any meal.// | + | //This recipe was given to us by Billie McGurk, the mother of one of CC’s college friends. She had lived in South America, where Mr. McGurk was the General Motors sales VIP.. It appeared in only one cookbook in our collection, and it was credited to Cuba. A great brunch dish.// |
| - | This is long- grain rice, Creole style , topped with two fried eggs, garnished with fried plantains and sauced with a piquant tomato sauce. (One can use salsa from the jar or canned taco sauce.) | + | This is long- grain rice, Creole style , topped with two fried eggs, garnished with fried plantains and sauced with a piquant Creole tomato sauce. (One can use salsa from the jar or canned Mexican sofrito sauce.) |
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| Be careful in cooking all of these rice dishes to avoid making them too oily. That will make it pasty and over-rich. The ideal is to have the rice absorb the sauce and be light and fluffy. | Be careful in cooking all of these rice dishes to avoid making them too oily. That will make it pasty and over-rich. The ideal is to have the rice absorb the sauce and be light and fluffy. | ||
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| + | ====Tuna-Rice Salad==== | ||
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| + | See under Salads. | ||
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| - | A half can of drained whole kernel corn, mixed with a whole can of creamed corn, may substitute for the fresh corn but omit the sugar. Taste the creamed corn from the can, usually it is dead sweet. Use less milk and just 2 or 3 eggs. | + | A half can of drained whole kernel corn, mixed with a whole can of creamed corn, may substitute for the fresh corn but omit the sugar and salt. Taste the creamed corn from the can, usually it is dead sweet. Use less milk and just 2 or 3 eggs. |
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| - | Let it all sit for at least two hours. | + | Let it all rest for at least two hours. |
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| - | One can, of course, flip the crêpe to cook the other side. (I can’t) Lift the edge with a silicon spatula and pick it up with your fingers to turn it. This batter amount will make about 2 dozen crêpes. They can be rolled or folded around any suitable filling that is thick enough to prevent the crêpe from getting soggy. | + | One can, of course, flip the crêpe to cook the other side. (I can’t) Lift the edge with a silicon spatula and pick it up with your fingers to turn it. This batter amount will make at least a dozen crêpes. They can be rolled or folded around any suitable filling that is thick enough to prevent the crêpe from getting soggy. |
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| - | A crêpe filled with crab meat in a [[Sauces # Mornay sauce]] with chopped fresh herbs is a revelation. Use parsley, green onions, tarragon, cilantro, etc.; not strong herbs like basil or rosemary. | + | A crêpe filled with crab meat in a [[Sauces # Mornay sauce]] with chopped fresh herbs is a revelation. Use parsley, green onions, tarragon, cilantro, etc.; not strong herbs like basil, oregano or rosemary. |