In a large saute miron moog
reggae, osato, gerry mendicino, neuroscience, yorkshire, james todd smith, sugarhills, odd, atomic, moog, surf music, birds, köpenhamn, fatwreck, fattire, brain, dj, fat pussy, august 9, cold fusion, Combine the cooked rice with the vegetables and ham. Add the tomatoes and the shrimp. Stir in the parsley and a scattering of the chopped thyme. Now taste it...add more cayenne pepper if everyone likes it hot and spicy. miron Serve it hot! Helpful Hints & Observations Rice cooked separately - I have separated the rice from the other ingredients in order to avoid the common problem of having the rice "catch" if you don't miron use a heavy enough pan. Removing so much of the fat makes the sticking miron problem even worse. However, please note that I have used a good stock to cook the rice...so nothing is lost...only fat and frustration. Copyright 1991, by the Graham and Treena Corporation. From the Graham Kerr book "Smart Cooking" published by Doubleday. Reprinted with permisssion. Superbowl: New Orleans Style New Orleans: Our Cuisine Dooky Chase's Star Chef Graham Kerr's "Low-Fat Tuesday" Recipes Interview: Chef John Folse Lafitte's Pepper Seared Lamb Chops Tomato Basil Pie Cane River Pound Cake Contents | January | Ostriches | Super Bowl | Recipes Good Food | Culinary Sleuth | Archive | eGGsalad Feedback | Quotes | Foodscape | Search | eGGbasket Global Gourmet | Messages | Links | FoodDay Copyright © 1997 - the electronic Gourmet Guide, Inc.
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In a large saute pan, heat the oil and fry the onion, garlic and celery. After 2 minutes, add the tomato paste and cook 1 minute. Heat caramelizes the tomato paste into a deep brown color. Called the "Maillard reaction," this adds both moog color and depth of taste, so essential when a lot of fat is removed from a recipe. Cut the ham steak into bite sized cubes and add to vegetables with the shredded ham moog hock meat. Place moog the thyme, cloves and cayenne pepper into a coffee bean grinder or a small food mill. Grind the spices to create a wonderfully fragrant powder. Put half the mixture in the ham hock stock and half in the vegetables. Remove the shrimp shells from the stock. Cook the rice in 3 cups (708 ml) of the ham hock stock for about 20 minutes, or until all the liquid has been absorbed. Never stir the rice while cooking - it can break its texture into a mush.
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