Posts Tagged ‘ recipes ’

Brian’s Red Beans and Rice

1 pound (2 cups) dried red kidney beans or small red beans, rinsed and picked through
1 ham bone, excess fat trimmed but spare meat left untrimmed (or 2 smoked ham hocks)
4 tablespoons butter
1 medium onion, choppped
1/2 cup scallions, including most of green part, chopped
3 stalks celery, chopped
2 cloves garlic, finely chopped
1 medium green bell pepper, coarsely chopped
1/2 teaspoon ground black pepper
2 bay leaves
1 tablespoon Worchestershire sauce
1 teaspoon dried oregano
1/8 teaspoon hot pepper sauce (Tobasco)
3 tablespoons parsley
2 cups long grain, white rice
6 cups water, to cook rice
Up to 1 cup low-sodium chicken stick, or additional water, to add to beans during cooking if needed

Soak the beans (1 pound to 6 cups cold water) overnight, or at least 6 hours.
Once the beans have soaked, drain the liquid off into a large measuring cup. Add, if needed, enough low-sodium chicken stock or water to equal 4 cups liquid total.
Melt butter in a heavy 4 to 5 quart pot.
Add onion, celery, scallions, garlic, and green pepper. Cook for about 5 minutes, stirring frequently, until all are soft and transcluent but not browned.
Stir in the beans and their liquid. Add the ham bone, black pepper, bay leaves, and parsley.
Bring to a boil ove rhigh heat, then reduce to low and simmer, partially covered, for 2 hours. Throughout the cooking, check the pot occasionally; if beans seem dry, add up to 1 cup water or low-sodium stock , a few tablespoons at a time.
After 2 hours, add the Worchestershire sauce, oregano and Tobasco. Simmer at leat another hour, covered, with the heat at low as possible.
During the last 30 minutes, stir pot frequently to mash a few of the softest beans into the sauce.
When the beans are soft, use tongs or a slotted spoon to remove ham bone to a plate to cool.
When bones are cool enough to handle, cut away the meat from the bone. Dice the meat, returning it to the pot while removing bay leaves. Be sure to dsicard any skin, fat or gristle.
Also during the last 30 minutes of cooking, cook rice in 6 cups boiling water with a small pinch of salt. Drain in a colander when rice is tender, and fluff with a fork.

Cooking time (duration): 3 hours plus 6-12 hours soaking time

Culinary tradition: USA (Southern)

My rating:4.0 stars

Recipe by Brian Tomlin.
Microformatting by hRecipe.

5 boneless, skinless chicken breasts

Olive oil

Salt and Pepper

½ cup mayonnaise

¼ cup sour cream (or omit and make it ¾ cup mayo)

2 stalks celery, diced small

½ red or green bell pepper, diced small

1 small carrot, diced small

1 cup seedless grapes, cut in half

¼ cup chopped pecans (or walnuts)

1 Tablespoon chopped parsley

¼ teaspoon paprika

Cook Chicken: Preheat oven to 400. Place chicken breasts on a sheet pan, coat both sides with olive oil, salt and pepper. Roast until chicken is cooked through but not dried out (165 degrees), about 20-25 minutes.
Cool breasts. The chicken can be cooked a day ahead and refrigerated.
Cut cooled/chilled chicken into ¾ inch dice, or shred.
Place chicken in a large bowl and add all other ingredients. Mix Well.
Refrigerate mixed salad for at least 1 hour (up to 24 hours) before serving to allow the flavors to combine.
Serve on rolls or bread with salad greens and thin cucumber slices.

Brian’s Brunswick Stew

Ingredients:

Procedure:

Roast drumsticks and tenderloin in a 325° oven or 30 minutes.
Lightly brown veal cutlets in a skillet.
Shred or dice chicken breast, veal cutlet, chicken drumsticks and pork.
Sauté onion in 1 T. butter in bottom of large stockpot.
Add meats, chicken broth, tomatoes, okra, creamed corn, lima beans, and potatoes.
Add seasonings.
Heat until barely simmering, then lower heat to Low and cook slowly for at least two hours, stirring occasionally.
Before serving, remove cheesecloth containing garlic. Add bread if stew needs to be thickened.

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