Creole Dirty Rice Makes about 3 cups, serves 4. It is served at Emeril's Delmonico restaurant With pork cheeks. 1 tbl. Vegetable oil 1 tbl. Butter 1/2 cup chopped yellow onion 1/2 cup chopped bell pepper 1/4 lb. Ground pork 1/4 lb. Chicken livers, puréed 2 bay leaves 1 tbl. Finely chopped jalapeño, seeds and membranes removed, if desired 1/2 tsp. Salt 1/4 tsp. Ground coriander 1/4 tsp. Ground cumin 1/4 tsp. Cayenne 2 cups cooked long-grain, white rice 1/4 cup beef stock or canned, low-sodium beef broth Kosher salt and black pepper, to taste Dash of Tabasco or other Louisiana hot sauce, to taste 1. In a large skillet, heat the oil over medium-high heat. When hot, add the Butter, onion, and bell pepper; sauté vegetables until tender and lightly Caramelized, about 4 to 6 minutes. 2. Add the pork and cook, using the spoon to break the pork into small Pieces of meat, until well-browned, 1 to 2 minutes. Add the liver purée, bay Leaves, jalapeño, salt, coriander, cumin and cayenne. Cook until spices are Fragrant and liver is cooked through, 2 to 3 minutes. 3. Add the rice and beef stock; continue to cook, stirring, until Well-combined and rice is heated through, 2 to 3 minutes longer. Add kosher Salt and pepper, if necessary. Finish with hot sauce, to taste.
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