OK, didn't know! That has been on my list of things to try out for a long time. I got a few bell peppers coming in on my plants too. Do you have a recipe you wouldn't mind sharing?
Here you go, it's Chef Paul Prudhomme's. We've tried several and like his the best. I usually make double this amount though cause we like leftovers. Eliminate the gizzards and use about 1 pound of chicken livers and g. pork. I also add some cayenne to our spice mix as Craig likes things a little spicy.
DIRTY RICE
Serves 2
2 tablespoons Chicken fat or butter
1/2 pound Chicken gizzards
1/4 pound Ground pork
1 each Bay leaves
1 each Yellow onions
1-1/2 each Celery stalks
1/2 each Bell peppers -- green
1 each Garlic cloves
1 teaspoon Tabasco sauce
1 teaspoon Salt
1 teaspoon Black pepper
2 teaspoons Paprika
1 teaspoon Dry mustard
1 teaspoon Cumin
1/2 teaspoon Thyme
1/2 teaspoon Oregano
2 tablespoons Butter
2 cups Chicken or Pork stock
1/2 pound Chicken livers
1 cup Rice
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards (I just finely chop the livers). Place fat or butter, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.
Yes, I have to agree with you. She has some great stuff. A fork or a chopstick though? Guess it doesn't matter. Except fork rhymes with pork... (like how I got back on topic?)
