Category:

Stove Top

Italian Sauces A Cook Should Know

by jughandle March 13, 2022

written by jughandle

There are 5 basic “mother” sauces in French cooking. From those basic sauces, there are hundreds of variations, some classics. I’m going to give you recipes for 8 Italian sauces.

Classic Marinara
Pesto
Bolognese
Marcella
Vodka
Red Clam
Alfredo
Ragu

Classic Marinara Sauce

Makes 3 1/2 cups of basic Marinara sauce, enough for 1 lb of pasta

Course Sauce

Cuisine Italian

Keyword Marinara Sauce

Cooking Method saute, Stove Top

Hot/Cold Dish Hot

Course Sauce

Cuisine Italian

Keyword Marinara Sauce

Cooking Method saute, Stove Top

Hot/Cold Dish Hot

Servings 4 servings

Author jughandle

Ingredients

INGREDIENTS

28 ounces tomatoes Can of whole San Marzano tomatoes certified D.O.P. if possible
¼ cup olive oil extra-virgin
7 cloves garlic peeled and slivered
1 whole chile whole chopped and crushed or a pinch of crushed red pepper flakes
1 teaspoon salt kosher
1 sprig basil Fresh or 1/4 teaspoon dried oregano, more to taste

Instructions

PREPARATION

Pour tomatoes into a large bowl and crush with your hands.
Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

In a Large Skillet

Do not use a deep pot, over medium heat, heat the 1/4 c of olive oil.
When it is hot, add the garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes from the reserved bowl, then add the tomato water.
Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce.
Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.
If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.
Discard basil and chile (if using).

Nutrition Facts

Classic Marinara Sauce

Amount Per Serving

Calories 191 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 845mg37%

Potassium 603mg17%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 9g10%

Protein 4g8%

Vitamin A 453IU9%

Vitamin C 20mg24%

Calcium 77mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

March 13, 2022 0 comment

Plated spiced chicken with creamed spinach

American Food Chicken Dinner/Supper Greens Holiday Meals & Parties Jerry Wooden Main Dishes Special Events & Holidays spinach Stove Top

Spiced Chicken with Creamed Spinach and Apples

by jughandle October 26, 2020

written by jughandle

This recipe of Spiced Chicken with Creamed Spinach and Apples is an adaptation of a Food Network Recipe. I replaced their Swiss Chard with creamed Spinach. Sure I bumped the calorie count by about 50 pts per serving but the richness of the Creamed Spinach ties the dish together well. You will be surprised at how good the Gala apples taste in this combination. I recommend a medium body white wine or fruity fall craft beer with your meal. – jughandle

Spiced Chicken with Creamed Spinach and Apples

The original recipe https://www.foodnetwork.com/recipes/food-network-kitchen/spiced-chicken-with-apples-3363966 – Jughandle has changed this comforting dish of pan-seared spiced chicken breasts with roasted Gala apples and red onions. Jug has substituted creamed spinach for their sautéed Swiss chard improving balance.

Course Dinner, Main Course

Cuisine American

Keyword Apples, Creamed Spinach, Spiced Chicken

Protein Chicken

Cooking Method Pan Fried

Hot/Cold Dish Hot

Course Dinner, Main Course

Cuisine American

Keyword Apples, Creamed Spinach, Spiced Chicken

Protein Chicken

Cooking Method Pan Fried

Hot/Cold Dish Hot

Servings 4 servings

Author jughandle

Ingredients

4 skinless boneless chicken breasts (about 6 ounces each)
1/2 teaspoon allspice ground
1/4 teaspoon turmeric ground
Kosher salt and freshly ground black pepper to taste as required
3 Tbsps. olive oil extra-virgin
2 whole Gala apples cut into wedges- peeling is optional
1 med red onion sliced
1 Tbsp. lemon Juice the juice of one lemon
1/2 cup low-sodium chicken broth
2 cloves garlic minced

For the Creamed Spinach

3 cups spinach chopped (stems and leaves separated)
1/4 cup 1/2 and 1/2 cream
4 ounces cream cheese about 1/2 a block
1/2 cup parmesan cheese grated
1 whole shallot or small white onion
Salt and Pepper to taste

Instructions

For the Chicken and Apples

Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper.
Heat 1 tablespoon olive oil in a large nonstick skillet or seasoned cast iron pan over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
Add the apples, red onion and a pinch of salt to the skillet.
Cook the apple/onion mixture, stirring occasionally, until softened and lightly browned, about 4 minutes.
Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds.
Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.

For the Creamed Spinach

Meanwhile, heat the remaining olive oil in a separate large skillet over medium-high heat. Add the garlic and shallot then Sautee, stirring, until golden, about 30 seconds. Do not burn the garlic, if you do. throw it out and start it over.
Add the spinach stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the spinach leaves; cook, stirring, until wilted, about 2 more minutes.
Pour in the 1/2 & 1/2 stirring until it starts to bubble. Then add the cream cheese stirring to incorporate.
Once incorporated stir in the parmesan cheese. Stir until everything comes together.
Serve with the chicken and apples.

Nutrition Facts

Spiced Chicken with Creamed Spinach and Apples

Amount Per Serving

Calories 413 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 11g69%

Cholesterol 153mg51%

Sodium 425mg18%

Potassium 498mg14%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 30g60%

Vitamin A 2669IU53%

Vitamin C 8mg10%

Calcium 227mg23%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

October 26, 2020 0 comment

American Food Combination Side Dishes Jerry Wooden Oven Roasting Stove Top Vegetables Vegetarian

Roasted Brussel Sprouts

by jughandle November 21, 2019

written by jughandle

If you’ve never considered Roasted Brussel Sprouts a go to side dish for Thanksgiving, much less any meal, you are not alone. Sprouts have been the redheaded stepchild of the vegetable world ever since mothers and grandmothers served boiled, bland sprouts to us as children.

I was lucky early in my palette formative years. I had a chef friend sauté a pan full of sprouts that made me forget about all the bad ones I had before.

So many ways to cook sprouts, so little time. I am including below, my favorite and easiest way to cook these delicious bite sized morsels. You should experiment. Add flavor, try different pairings. Eat them while they are still inexpensive. – jughandle

Roasted Brussel Sprouts

CRISPY roasted brussel sprouts are the perfect side dish for just about any meal. Learn what makes a dish good then add your own twists to it to make it your own.

Course Side Dish, Vegetables

Cuisine American

Keyword Roasted Brussel Sprouts

Cooking Method oven roasted, saute

Hot/Cold Dish Hot

Course Side Dish, Vegetables

Cuisine American

Keyword Roasted Brussel Sprouts

Cooking Method oven roasted, saute

Hot/Cold Dish Hot

saute 12

Servings 6 servings

Author jughandle

Ingredients

1.5 pounds brussel sprouts trimmed and halved
3 tablespoons olive oil
1 tablespoon unsalted butter melted
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper freshly cracked pepper
1/2 cup Panko Panko breadcrumbs
1/2 cup Parmesan cheese grated
1 clove garlic optional - minced
4 strips bacon crispy with oil, optional

Instructions

Preheat the oven to 425 degrees F.
Wash and trim the brussel sprouts removing the dry outer leaf. Slice the ones that are larger than bite size in half. Place in a large bowl and store in a bowl with a lid in the fridge until needed.
Prior to cooking, drizzle olive oil and melted butter over prepped sprouts. Add the salt, and pepper. Toss to coat in the oil/butter. Add in the Panko and 1/3 cup Parmesan cheese. Toss again to ensure the panko and parmesan coats all the sprouts.
In a large cast iron frying pan fry your bacon until crispy. Drain the bacon on a paper towel and retain the grease in the pan.
Transfer the prepped sprouts to a large cast iron frying pan and saute in the bacon grease and olive oil coating until the sprouts start to get a brown edge. Place your pan with the sprouts into your preheated oven and roast for 10 to 12 minutes to heat the sprouts through and fork tender
The Parmesan cheese should be melted and the bread crumbs crispy. Remove from the oven and sprinkle the remaining 2 tablespoons Parmesan cheese on the hot brussel sprouts.
Transfer to a serving bowl and scrape up any crispy parts still in the pan to also add to the serving bowl. Crumble the crispy bacon over the dish if you are using bacon, Taste and adjust seasonings as needed.

Notes

If time is going to be short on the day of your meal, prepare the brussel sprouts up to a day in advance by washing, trimming and cutting them in half ahead of time. When you choose to do this, make sure to store the uncooked sprouts in an airtight container in the fridge for up to 2 days before cooking them.

Nutrition Facts

Roasted Brussel Sprouts

Amount Per Serving

Calories 242 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Cholesterol 20mg7%

Sodium 490mg21%

Potassium 488mg14%

Carbohydrates 14g5%

Fiber 5g21%

Sugar 3g3%

Protein 9g18%

Vitamin A 978IU20%

Vitamin C 97mg118%

Calcium 155mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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November 21, 2019 0 comment

Beef Jerry Wooden Southern American Stove Top

Southern Chicken Fried Steak and Gravy

by jughandle November 13, 2019

written by jughandle

Southern Chicken Fried Steak and Gravy is one of my favorite memories of eating in the south as young boy. Fork tender, chicken battered, mystery steak smothered in thick pan made gravy. Not much could have been better.

Southern Chicken Fried Steak with pan gravy

This dish will evoke memories of southern meals of your past. Serve with your favorite bread and green vegetable and you'll have a great meal.

Course Dinner, Main Course

Cuisine Southern American

Keyword Southern Chicken Fried Steak

Protein Cube Steak

Cooking Method Pan Fried

Hot/Cold Dish Hot

Course Dinner, Main Course

Cuisine Southern American

Keyword Southern Chicken Fried Steak

Protein Cube Steak

Cooking Method Pan Fried

Hot/Cold Dish Hot

Servings 4 hungry people

Author jughandle

Ingredients

For The Steaks

3 cups vegetable shortening for deep frying

Dry dredge

2 lbs beef cube steaks 4 1/2 pound steaks pounded
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp black pepper
1 tsp Smoked Paprika to taste
1 tsp Kosher salt to taste

Wet Dredge

1 1/2 cups buttermilk
2 egg
1 tablespoon hot pepper sauce e.g. Tabasco(TM)
2 cloves garlic minced

For The Gravy

1/4 cup all-purpose flour
2 cups milk
kosher salt and ground black pepper to taste

Instructions

Directions

Pound the cube steaks between plastic wrap until they are about 1/4-inch thick.
Add 2 cups of all purpose flour, baking powder, baking soda, pepper, smoked paprika powder and salt to a shallow bowl or pie plate and mix to combine all the dry ingredients.
In another large shallow bowl or pie plate, combine the wet ingredients. Buttermilk, egg, Tabasco Sauce, and garlic.
Now dredge each pounded steak first in the batter, then in the flour mixture, and again in the flour. Dredging in this order helps create a blister effect when frying.
Pat the flour onto the surface of each steak working it into the meat so they are completely coated with dry flour.
Heat the shortening in a deep cast-iron skillet to 325 degrees F
Fry the steaks until evenly golden brown, 3 to 5 minutes per side.
Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil.
Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes.
Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Nutrition Facts

Southern Chicken Fried Steak with pan gravy

Amount Per Serving

Calories 849 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 15g94%

Cholesterol 267mg89%

Sodium 1259mg55%

Potassium 1353mg39%

Carbohydrates 66g22%

Fiber 2g8%

Sugar 11g12%

Protein 64g128%

Vitamin A 711IU14%

Vitamin C 3mg4%

Calcium 405mg41%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

November 13, 2019 0 comment

Chefs Sauces Southern American Stove Top

Southern Tomato Gravy

by jughandle November 7, 2019

written by jughandle

Southern Tomato Gravy Recipe

I’ll never forget the first time I tasted Southern Tomato Gravy. I was hungry, 16, it was 1968 and Buckhead had just gotten its first true Southern comfort food eating establishment.

I sat down to an upscale, downhome dining table that made me feel at home. Ordering off of the blackboard menu on the wall I wrote on my order ticket, unsweet ice-tea. I’ll tell you that story another time.

Continuing, I had to have a big bowl of greens. Moma, I love me some greens and pepper sauce. Handmade mashed potatoes seemed like a natural fit. Then, there it was.

At first I didn’t think anything about it. Homemade meatloaf with Tomato Gravy. Sure, I load my meatloaf up with ketchup and hot sauce, so that must be what tomato gravy was like. Not even close.

I handed my ticket to a server as he passed my spot. My order chosen and submitted I continued to read the board finding out that my tea was bottomless and I could get free seconds of anything except meat. I was in heaven.

Before I could locate the pepper sauce my order arrived at my table. I still don’t know how they knew whose was whose. The mashed potatoes, still with noticeable lumps and a large knob of sweet butter melting in the middle called out to me. I loaded my spoon and dug in. Fantastic, only to be followed by the best greens in its own potlicker I still have ever had.

I guess unconsciously I was saving the best for last. The meatloaf could only to be described as something special. Moist, chewy but tender with an amazing beef flavor. Then pop, pow, bam. The Tomato gravy tied the whole meal together. It was amazing on everything across the board.

If you don’t LOVE this recipe I want you to let me know. I won’t judge. Well maybe a little.

Southern Tomato Gravy

Adapted from a recipe by Author: Stacey Little | Southern Bite

Course Sauce

Cuisine Southern American

Keyword Southern Tomato Gravy

Cooking Method saute

Hot/Cold Dish Either

Course Sauce

Cuisine Southern American

Keyword Southern Tomato Gravy

Cooking Method saute

Hot/Cold Dish Either

Servings 4 heavy servings

Author Stacey Little

Ingredients

3 Tbsps fat vegetable oil, shortening, bacon grease, or rendered sausage fat
3 Tbsps all-purpose flour as a thickening agent
1 1/3 cups chicken broth/stock give or take
14 oz tomatoes can, diced or whole with juice
1/2 teaspoon salt more or less to taste
1/2 teaspoon black pepper more or less to taste
2 Tbsps green onions diced

Instructions

In a skillet over medium heat, whisk the flour into the warm fat.
Cook, stirring constantly, until the flour just starts to brown and smells nutty. Yep, you are making a roux.
Slowly whisk in the chicken broth and stir until smooth.
Add the undrained tomatoes.
I use a stick blender at this point but you can pour the sauce into food processor or canister blender. Blend until smooth.
Add salt and pepper to taste.
Cook until thickened - about 5 minutes, stirring often. Serve hot or cold over just about anything. I saw a guy, ok it was me, put some on ice cream.
stir in the diced green onions just before serving

Notes

Notes
You can substitute about 5 to 6 fresh diced tomatoes for the canned tomatoes in this recipe, but may need to add some additional chicken broth to reach the right consistency.

Nutrition Facts

Southern Tomato Gravy

Amount Per Serving

Calories 147 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 6mg2%

Sodium 710mg31%

Potassium 353mg10%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 4g4%

Protein 3g6%

Vitamin A 213IU4%

Vitamin C 15mg18%

Calcium 38mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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November 7, 2019 0 comment

American Food Baking Beef Bell Peppers Dinner/Supper Main Dishes Peppers Stove Top

Cheesesteak Stuffed Bell Peppers

by jughandle June 22, 2019

written by jughandle

Cheesesteak Stuffed Bell Peppers

Just found this amazing idea on Delish.com, Philly Cheesesteak Stuffed Bell Peppers. If you are like me and love Philly Cheese Steaks and also love stuffed Bell Peppers, this recipe is the best of both worlds. The provolone cheese is gooey and delicious. You could make this with any protein out there. I’m going to try ground beef, strip steak, sliced beef and/or pork loin. That should hold me for a while. – jughandle

Philly Cheesesteak Stuffed Bell Peppers

A Philly favorite with a twist!

Course Dinner, Main Course

Cuisine American

Keyword Philly Cheesesteak Stuffed Bell Peppers

Protein Beef, Cheese, Steak

Cooking Method Baking, Pan Fried

Hot/Cold Dish Hot

Course Dinner, Main Course

Cuisine American

Keyword Philly Cheesesteak Stuffed Bell Peppers

Protein Beef, Cheese, Steak

Cooking Method Baking, Pan Fried

Hot/Cold Dish Hot

Servings 4 two pc servings

Author Delish

Ingredients

INGREDIENTS

4 bell peppers halved
1 tbsps vegetable oil
1 onion large sliced
16 oz cremini mushrooms sliced
1/4 tsp Kosher salt more or less to taste
1/2 tsp black pepper freshly ground, more or less to taste
1 1/2 pounds sirloin steak thinly sliced, tenderloin, skirt steak or pork loin will also work nicely
2 tsp Italian seasoning thyme, oregano, parsley, marjoram
16 slices provolone roughly 1 lb
4 Tbsps Freshly chopped parsley for garnish

Instructions

Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes to color and melt cheese.
Garnish with parsley before serving.

Video

Nutrition Facts

Philly Cheesesteak Stuffed Bell Peppers

Amount Per Serving (2 halves)

Calories 720 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 25g156%

Cholesterol 181mg60%

Sodium 1238mg54%

Potassium 1529mg44%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 8g9%

Protein 70g140%

Vitamin A 5065IU101%

Vitamin C 157.2mg191%

Calcium 943mg94%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

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June 22, 2019 0 comment

Breakfast Brunch Chinese Food Eggs/Dairy Ming Tsai Stove Top Tofu Vegetarian Wok

Breakfast Wrap Idea From Ming Tsai

by Reposted Article June 8, 2019

written by Reposted Article

The Breakfast Wrap Idea From Ming Tsai is a great idea whose time has come. Some things make so much sense that you say, “why didn’t I think of that.’ -jughandle

§§cs§§

Think of The Possibilities

Possibilities abound. Chef Tsai says himself that a great cook first learns the techniques, not the dishes. Then uses what he learns to develop dishes unique to him.

Using an omelet as a tortilla or wrapping device opens up any number of variations from savory to sweet. Healthy eating to comfort food.

Start With The Original Recipe

Omelet Wrap with Corn, Tomato, Watercress, and Fermented Black Bean Salsa

Eat Well With Chef Ming Tsai:

Using an omelet instead of a tortilla is great for a high protein & low carbohydrate
on the go breakfast!

Allergy Free Note: dairy free, shellfish free, peanut free, tree nut free

Course Breakfast/Brunch

Cuisine Chinese

Keyword Eggwrap

Protein Eggs, Tofu

Cooking Method Pan Fried, Wok

Hot/Cold Dish Hot

Course Breakfast/Brunch

Cuisine Chinese

Keyword Eggwrap

Protein Eggs, Tofu

Cooking Method Pan Fried, Wok

Hot/Cold Dish Hot

Servings 2 people

Author Chef Ming Tsai

Ingredients

For The Omelet Wrap

4 eggs large
1/2 tsp Kosher salt or more to taste
1/2 tsp black pepper or more to taste freshly ground
1 Tbsp water
1 Tbsp cilantro minced
2 Tbsps jalapeno to taste minced
1 Cup scallions about 2 bunches thinly sliced both green and white parts separated
3 ½ Tbsps rice flour If using all-purpose flour use 2 Tbsp
16 ounces firm tofu 1- 14 to 16 ounce package cut into ½ inch cubes
10 ounces Tamari sauce approx 1 bottle. Use low sodium if you can find it.
2 Tbsps Canola or grapeseed oil divided for frying

For The Salsa Filling

1 Tbsp fermented black beans minced
2 cloves garlic minced
1 Tbsp ginger fresh,minced
1 Cup corn or 2 fresh ears with kernels cut from the ear
1 cup tomato diced, either fresh or canned
2 cups watercress about 2 bunches of loose leaf
1 Tbsp canola oil for frying

Instructions

Method for the omelet wrap

Beat the eggs, water, salt and pepper together in a large mixing bowl
Add in the cilantro, jalapeno, rice flour and scallion greens. Whisk together to combine.
Heat 2 medium sauté pans on medium heat. Add 1 teaspoon of grapeseed or canola oil to each.
When the pans are hot split the batter between the two sauté pans and make sure both have an equal, even layer, of the batter.
Cook until golden brown and then flip once. When both sides are cooked remove to a separate plates.

To Make The Salsa Filling

Add the white scallions to a bowl with the tofu and tamari. Let soak for 1 hour.
In a wok, add 1 tablespoon canola oil and add the fermented black beans, ginger, garlic and scallion whites. Sauté for 2-3 minutes.
Add the tomatoes and fresh corn.
After draining the tamari from the tofu mixture, add the mixture to the pan and sauté for 1-2 more minutes.

To Plate

Lay egg wrap on a plate and top with 3-4 tablespoons of warmed salsa.
Add watercress on top, roll or fold it all together and enjoy.

Notes

Nutrition Facts

Omelet Wrap with Corn, Tomato, Watercress, and Fermented Black Bean Salsa

Amount Per Serving

Calories 586 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Cholesterol 327mg109%

Sodium 8963mg390%

Potassium 1054mg30%

Carbohydrates 51g17%

Fiber 9g38%

Sugar 11g12%

Protein 54g108%

Vitamin A 3045IU61%

Vitamin C 57.2mg69%

Calcium 451mg45%

Iron 8.9mg49%

* Percent Daily Values are based on a 2000 calorie diet.

Variations on the theme

There are many ways to vary this recipe.

The egg mixture
- use more egg, less flour
- more flour less egg
- a different flour
- try different spices and ingredients
- add milk instead of water and add more to make a thinner more delicate wrapper
The Salsa or Stuffing Mixture
- meat instead of tofu
- ground beef would be interesting
- plain bacon strips
- grilled asparagus with a hollandaise sauce topping
- poached trout or salmon would be amazing
- breakfast sausage

You get the idea. Try something and let me know how it comes out. -Jughandle

June 8, 2019 0 comment

Cajun Food Combination Side Dishes Dinner/Supper Jerry Wooden Lunch Rice Southern American Stock Pot Stove Top

Dirty Rice Cajun Style

by jughandle February 21, 2019

written by jughandle

A new Bojangle’s restaurant recently sprung up in our neighborhood. Having not visited a Bojangle’s in a while we decided to go. It impressed us. Their chicken is great but it was the Dirty Rice Cajun Style that got our attention. The following recipe is a close copy. Hope you enjoy it. – jughandle

Dirty rice Cajun Style is a traditional Creole dish made from white rice. It gets a “dirty” color from small pieces of pork, beef or chicken, in addition to green bell pepper, celery, and onion. Most often cayenne and black pepper comprise the spices for the dish. Parsley and chopped green onions are common garnishes.

Dirty Rice Cajun Style is most common in the Creole regions of southern Louisiana. However, it can also be found in other areas of the American South and referenced as chicken & rice or rice dressing. – Wikipedia

Dirty Rice Cajun Style

This is a close approximation of the flavor and texture of Bojangles Dirty Rice

Course Side Dish

Cuisine Cajun

Keyword Cajun Dirty Rice

Protein Chicken, pork

Cooking Method Boiled

Hot/Cold Dish Hot

Course Side Dish

Cuisine Cajun

Keyword Cajun Dirty Rice

Protein Chicken, pork

Cooking Method Boiled

Hot/Cold Dish Hot

Servings 8

Author jughandle

Ingredients

Ingredients:

1 pound (453.59 g) sausage Should be andouille. Chicken giblets or bacon are acceptable.
2 cups (370 g) white rice long grain
4 cups (940 g) chicken broth
1 stalk (25 g) green onion diced fine
1 pinch (1 pinch) black pepper
¼ teaspoon (0.25 teaspoon) celery salt
¼ teaspoon (0.25 teaspoon) chili powder
2 cloves (0.5 teaspoon) garlic diced
¼ teaspoon (0.25 teaspoon) paprika
¼ teaspoon (0.25 teaspoon) salt
1 whole (1 whole) Bell Pepper diced
2 Stalks (2 Stalks) Celery diced
1 whole (1 whole) Yellow Onion diced
1 whole (1 whole) jalapeno pepper diced

Instructions

Cook the rice in the chicken stock until done then set aside.
It is better to use Day old rice if you have it.
Saute the bacon, sausage or giblets (or any combination) in a cast iron pot until cooked but not crisp.
Remove the meat and set aside.
In the drippings, add the onion, bell pepper and celery, cooking until softened, about 5 minutes.
Add the jalapeno and cook for another minute or so.
Do not drain.
Add salt, pepper to taste and Cajun seasoning. (Slap Your Mama is great)
Return the meat to the pot; reduce heat to medium low, cover and simmer for about 20 minutes, stirring occasionally.
Add a small amount of water only if needed to prevent sticking.
Add the cooked rice and green onion, stir, cover and reduce heat to a medium low simmer.
Heat through, stirring occasionally.
Taste and adjust seasonings.

Notes

This dish is the central feature of a meal so you could serve it with a salad and a veggie, but it is also served as a side dish with hot sauce at the table.

Nutrition Facts

Dirty Rice Cajun Style

Amount Per Serving

Calories 350 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 40mg13%

Sodium 947mg41%

Potassium 313mg9%

Carbohydrates 38g13%

Protein 12g24%

Vitamin A 150IU3%

Vitamin C 9.7mg12%

Calcium 30mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Suggestions:

Learn how to make Risotto

Serve Pork with your Dirty Rice – Jughandle’s Pork Loin

How about a salad? Jughandle’s Caesar Salad

February 21, 2019 0 comment

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