Rice pilaf is one of my favorite side dishes, but can be loaded with additional salt when you purchase it already packaged. I found this great blend and enjoy making it to go with pork, chicken, or even fish dishes. Simple to make and nice flavors. Mangia!

Ingredients

2 cups water
1 cup Royal Authentic Blends – Brown Basmati, Wild and Red Rice
1 TBSP unsalted butter
Pinch of Sea Salt or Kosher Salt
1½ tsp dried parsley
½ cut slivered or sliced almonds, toasted
Salt and Fresh Ground Pepper to taste

Directions

1. Toast almonds in oven for 2 – 3 minutes at 350° or in small stainless steel skillet on stove top over medium low heat until just browning. Set aside.
2. Rinse rice in cool water until water becomes clear. Let rice soak for 30 minutes in cool water. Drain.
3. In 10-inch stainless steel skillet melt butter over medium heat.
4. Add rice and fry for 2 – 3 minutes until rice starts to brown slightly.
5. Add broth or water, add pinch of salt, and parsley flakes. Stir to combine and bring to a boil. Cover and reduce heat to low, cook for 10 – 15 minutes until rice is tender.
6. Add additional salt and pepper to taste.
7. Add almonds, mixing to combine and serve.

My friend posted pictures of Lemon Cucumbers from her garden on Facebook and they looked so amazing. She was kind enough to share her first fruits with us and this was my first step into a new world of cucumbers I didn’t even know existed. What was even more exciting was just the other night while surfing around for something to watch on TV, I happened across Iron Chef America on Food Network. It was the Battle of Cucumbers and there were even 3 or 4 other varieties of cucumbers I had never heard of before, such as, Brazilian cucumbers.

Ingredients

FOR THE CHILI-LIME DRESSING:
2 limes, zest and juiced
2 cloves garlic, minced
½ teaspoon red chili powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon cumin powder
½ cup olive oil

FOR THE SALAD:
6 lemon cucumbers, sliced thin
1 bunch green onions, chopped
12 radishes, sliced thin
¼ cup white wine vinegar
2 tablespoons sugar
½ teaspoon kosher or sea salt
1 tablespoon fresh mint, optional

Directions
1. In large bowl, mix white wine vinegar, sugar and salt. Add cucumbers and toss to coat. Let rest for one hour.
2. In small bowl, mix lime juice, lime zest, garlic, red chili powder, salt, pepper, and ground cumin. Slowly mix in olive oil while beating with wire whisk. Set aside.
3. Slice radishes and chopped green onions, set aside.
4. Drain cucumbers and return to large bowl. Add radishes, greens onions, and chili-lime dressing, toss to combine. Sprinkle with chopped mint if desired and serve.

Serves 4 – 6

Note: While the flavors are alright after mixing, they are much better once this has had a chance for the ingredients to marinade for a couple of hours or overnight in the refrigerator. For less heat, reduce red chili powder to ½ teaspoon. 

What to do if you don’t have a Costco card? Ask a friend. Someone you know probably has one. The other option is that stores like Smart and Final also carry large can items like tomatoes.

Being from Tucson, Arizona I used to get fresh tamales once or twice a month from these lovely Mexican ladies that would make them. They had either Green Corn Tamales, which are my favorite, Red Chili Pork Tamales or Red Chili Beef Tamales. When I first moved back to California in 1998 I went searching for someone local to purchase tamales from. I was shocked to find that there were none in my local area! Whatever was I to do?

Ingredients
12 ears white corn
6 cups masa harina (corn flour)
2 heavy pinches kosher or sea salt

Directions
1.  Remove corn husks and silk from corn. Rinse corn under cool water.
2. Using a sharp knife, or corn peeler, cut off corn kernels.  One way to make the kernels not bounce all over the place is to place paper or tea towel under the corn. Put corn, four ears at a time, in food processor or blender. Using the back of knife, or corn peeler, scrap the cob to release any excess corn pulp.
3. Blend corn in food processor or blender until corn is a nice mush, making sure to scrap down sides once or twice. Pour into large mixing bowl. Sprinkle with salt and mix well.
4. Add masa harina (corn flour) to bowl. Using hand mix well while turning the bowl to incorporate all the masa harina into the corn mush. If mush is too sticky, let rest for 20 minutes. Test for stickiness and add a little more corn flour, 1/4 cup at a time, until masa doesn’t stick to your fingers.

NOTE: The masa should be firm, but not dry. If masa is too dry add cool water a little at a time until masa is the right consistency. You should be able to roll the masa into a ball without it sticking to you hands. I have found that the corn usually provides enough moisture and haven’t needed to add any additional liquid.

Yields 5 pounds of prepared masa

From this point you can use the prepared masa for fresh tamales or fresh white corn tortillas. See my recipe for Fresh Homemade Red Chili Pork Tamales, Fresh Homemade Green Corn Tamales and Fresh White Corn Tortillas.

I have tried them all, from store-bought blends to some pretty weird blends I have found online. This one is by far my favorite and it is super easy to make and store in an airtight container for later use. I have used this rub on Baby Back Ribs, St. Louis Spare Ribs, and Tri-Tip Roasts. You can also find it on my recipes for BBQ Beer Can Chicken and Easy Pulled Pork Sandwiches. Mangia!

Ingredients
4 Tablespoons Paprika
2 Tablespoons Chili Powder
2 Tablespoons Ground Cumin
2 Tablespoons Brown Sugar
2 Tablespoons Kosher Salt
1 Tablespoon Dry Oregano
1 Tablespoon Sugar
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground White Pepper
1 – 2 teaspoons Cayenne Pepper

Directions
1. In small bowl or pint-sized jar mix all the dry rub ingredients together.

This makes plenty so you can use for other applications. Good for up to one month.

Click to view slideshow.

Easy Pulled Pork Sandwich with Crockpot Baked Beans and Corn on the Cob

Earlier this month I bought some pork spare ribs. Two racks came in the package and were untrimmed. I had trimmed them down to a St. Louis cut and cooked them low and slow on the BBQ with some hickory smoke. Of course, we were all starving and I forgot to take pictures of the ribs, so will have to do that recipe again. When trimming them down I had all this leftover meat and didn’t want it to go to waste. Thus is born the Easy Pulled Pork Sandwich. Most of the time if you are making pulled pork it is from the pork butt (or shoulder) of the pig. It has to cook for hours, sometimes as long as 12 hours! This recipe took all of 2-1/2 hours and it was so good that my husband said I can make it again, which is saying a lot if you know my husband and his dislike for most things pork. Because the meat is smaller that pork butt you get a nice crust of spices that permeates the meat in every bite. Mangia!

Ingredients
spare rib tips (or brisket) from one rack of ribs, about 1 to 2 pounds
3 – 4 Tablespoons Fran’s Favorite BBQ Dry Rub
1 cup hickory wood chips
1/2 cup Kinder’s BBQ Sauce
4 Large Hamburger Buns

Directions
1. Pat rib tips dry with paper towel. Cover and rub in dry rub. Wrap with plastic wrap and let rest on counter for 1 hour. Can be place in the refrigerator overnight, but not longer than 24 hours. Let pork come to room temperature for 1 hour before putting on BBQ.
2. Soak wood chips in water for 30 minutes to one hour. Drain well and place in a foil pouch (two sheets of foil and make a packet that is sealed well) and poke several holes in the foil pouch.
3. Heat gas grill on medium heat for 5 minutes. Scrap down the grate and then place the wood chip packet on the hottest part of the grill and cover for 15 minutes.
4. Turn one side of the burners completely off and turn remaining side to low. Place rib tips on the cool side of grill and cook turning every 30 minutes. Total cooking time 1-1/2 hours. 5. Remove rib tips from BBQ and wrap tightly in foil. Place in a paper bag and let rest on stove for 1 hour.
6. Shred meat, removing all fat, into a small sauce pan. Pour BBQ sauce over pork and toss. Cover and heat on medium low for 5 minutes.
7. Toast buns, spoon on shredded pork and add pickle chips if desired.

Serves 4

Soup is good anytime of the year in my book, but is a gazillion times better when making from the summer harvest of fresh vegetables. This year the vegetables have been in over abundance thanks in part to all the rain we got this winter. Sometimes I add cannellini or great northern white beans to this soup for some added protein. I also make this from my frozen stash of vegetable and/or chicken scraps by simply making my own broth. For the recipe for my broths, just look under Soup in the categories to the right. Mangia! 

Ingredients
1 Tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
1 green bell pepper, diced
8 large roma tomatoes, diced (4 cups)
1 of each green, yellow and light green zucchini, diced (3 cups)
8 oz mushrooms (white or baby bella), diced
1/2 cup dried pasta shells
8 cups vegetable or chicken broth

Directions
1. In large pot on medium heat olive oil until shimmering. Add onions, carrots, celery and bell pepper. Cook until they soften 5 – 10 minutes. If they are drying out, add a pinch of kosher salt to draw out some moisture.
2. Add tomatoes and all their juice, zucchini, mushrooms and stock. Bring to boil. Let simmer for 20 minutes.
3. Add pasta to pot and continue cooking on simmer for another 20 minutes.
4. Season with salt and pepper to taste, however, I have found the fresh flavors of the vegetables don’t need much addition seasoning.

Serves 8 – 10

While vacationing in Jamaica for our son’s wedding the resort we were staying at in Ocho Rios made jerk chicken everyday out on the beach. It was so good that I wanted to bring home that flavor. Took me a long time to come up with the right ingredients to make this recipe taste authentic. While cooking it over charcoal would be preferable, I only cook on a gas grill so had to adapt. When I make this my husband always says, not jerk chicken again. I think he only remembers the bad batches! This recipe has been perfected and I just made it again with chicken legs and thighs. The secret is marinading the chicken for at least 24 hours, but I have found 2 days is even better! Served with some fried plantains, corn on the cob and rice with mango salsa made for a perfect dinner. Mangia!

Ingredients
6 chicken legs
6 chicken thighs
1 bunch green onions, chopped
2 Habanero chilies, whole, stem removed
4 tablespoons soy sauce
1 lemon, juiced (or 2 limes, juiced)
2 tablespoons ground all spice
1 tablespoon dry mustard
2 bay leaves
4 – 5 cloves garlic, cut in half
1 tablespoon fresh thyme (or 1-1/2 teaspoons dry)
1-1/2 teaspoons ground cinnamon

Directions
1. In the bowl of a food processor add all ingredients (except chicken, of course) and blend until thoroughly mixed scraping down the sides. You shouldn’t be able to distinguish any specific ingredient.
2. In a gallon ziplock bag pour in all the marinade. Add chicken legs and thighs, seal tight, but don’t remove the air. Seal the bag well, coat all the chicken well with marinade and remove any excess air. Put in the refrigerator in a glass dish, in case the bag breaks. Turn chicken over every time you open the refrigerator. Let marinade 24 – 48 hours. Longer is better here.

When ready to BBQ:

3. Soak 3 handfuls of mesquite wood chips in water for 30 – 60 minutes. Drain and place in aluminum foil pouch, or any smoker container. Instructions for easy smoking containers can be found on PatioDaddioBBQ.com.
4. Remove chicken from refrigerator. Light gas grill on high and let heat up for 5 minutes. scrap down grill. Turn heat to medium and place packet with wood chips on side of BBQ you will keep heat on during cooking. Let wood chips start to smoke, takes approximately, 15 – 20 minutes. Clean grill with a paper towel soaked in vegetable oil. Turn off burners on one half of grill and lay out all chicken pieces with fat side up.
5. Cook for 1 hour, turning every 20 minutes. Test that an instant read thermometer reads 175 degrees. Let chicken rest for 10 minutes on a foil covered plate, then serve.

Serves 6 – 12 people

Note: Serving this with Fried Plantains, Rice topped with Mango Salsa and fresh BBQ corn on the cob are just some great side ideas.

This recipe is so full of flavor that I just had to share it with you. It was a recipe I originally found in a Cook’s Country magazine in 2006. Even I can improve on something that they tested in their kitchens. One of the ways I changed this recipe was by making my own Super Easy Fish Stock rather than use 2 bottles of clam juice, which honestly is kind of expensive at almost $4 a bottle here in California and also loaded with lots of sodium. 2,240 mg for the two bottles on top of putting in a teaspoon of salt would send anyone into cardiac arrest. We are very mindful in my house about the amount of salt that is used when cooking. The two other things I have done over the years is to watch for the shrimp and andouille sausage to go on sale and stock my freezer so I can make this dish at a moments notice. Mangia!

Ingredients
2 teaspoons canola oil
1 package Aidelle’ Andouille Sausage, halved lengthwise, then cut into 1/4-inch half moons
1 pound shell-on shrimp (31 – 40 per pound)
1 onion, fined diced
2 celery ribs, finely diced
1 green bell pepper, finely diced
5 – 6 cloves of garlic, minced (or use garlic press)
1-1/2 cups of long grain white rice
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon fresh thyme, minced
1 can of diced tomatoes
2 cups of fish stock* (or 2 bottles of clam juice)
1 bay leaf
1 bunch green onions, thin sliced on the bias (diagnoally)

Directions
1. In large bowl put rice and cover with 4 cups of water. When ready to add rice at step 6 drain rice and add to pot. Rice should soak for at least 30 minutes, but not more than 1 hour.
2.  Adjust oven rack to middle lower position and heat oven to 325 degrees.
3. Heat oil in oven safe (preferably stainless steal) Dutch oven over medium high heat until shimmering. Add sausage and cook until browned 5 to 8 minutes. Using slotted spoon, transfer sausage to plate lined with paper towel.
4. Add shrimp to pot and cook until shells are lightly browned on both sides, 2 minutes total. Transfer shrimp to large bowl and set aside to cool.
5. Reduce heat to medium and add onions, celery and bell pepper to pot. Cook stirring occasionally, until vegetables are tender and just start to brown about 8 to 10 minutes. Add garlic and cook for another 1 minute until garlic is fragrant. Add tomato paste and brown for 1 to 2 minutes, stirring occasionally.
6.  Stir in rice, thyme, salt and cook until rice is coated with fat, about 1 minute. Stir in tomatoes, fish stock, bay leaf and return sausage to pot. Stir to combine.
7. Place a square of aluminium foil directly on the surface of rice. Bring to boil, cover pot and transfer to oven. Bake in oven until liquid is absorbed and rice is tender, about 25 minutes.
8. Meanwhile, peel (and devein if necessary) shrimp discard all shells and tails. Cut the shrimp into 2 or 3 pieces each (depending on size of shrimp) and keep in bowl along with any reserved juices that have accumulated. Prepare green onions and set aside.
9. When baking is done, remove pot from oven, remove foil, test that rice is not crunchy, is soft and all liquid is absorbed. If not, cook for another 5 – 10 minutes and test again. Gently stir in shrimp and accumulated juices. Replace foil and lid and place back in oven for 5 minutes.
10. Remove from oven, discard foil and bay leaf, and fold in green onions.

Serves 4 – 6

When buying fish whole, which I do on occasion, I have learned that even the parts you don’t want to eat (heads and tails) can be put to good use. Tip of the day is that most of what we throw away can make a really great stock or broth base for any number of other recipes. I simply make more than I need and freeze the rest in portion sizes I will use in the future for other recipes. 

Another way to make this is ask your butcher for fish scraps. They are just going to throw them in the garbage and you could be making such awesome stock from the leftovers. Not to mention you will know what is in it. Mangia!

Ingredients
1 – 2 pounds of fish scraps (heads and tails of at least 2 – 3 larger fish), fresh or frozen
8 cups of water

Directions
1. Put fish (fresh or frozen) in large pot, cover with water and bring to boil. Turn heat down to low and cover cooking for 1 – 2 hours.
2. Using a fine mesh strainer, strain the fish stock.
3. Freeze in 2 cup increments to be used for future recipes.

Tips for using this Super Easy Fish Stock:

• Use in Shrimp Jambalaya
• Use to make Lobster Bisque
• If you have a cat he or she will love the fish meat scraps, just make sure to remove all the bones and skin
• Use in recipes where fish stock is called for