rice « The Alcoholian

Posts Tagged ‘rice’

Grilled T-Bones and Barolo

Sunday, August 22nd, 2010

Posted by johngl

It’s not often when you can find choice grade T-Bone steaks at $4.99 a pound, so when I saw them this morning at Costco, I went for it.

In fact, normally I don’t go for these kinds of steaks since there’s a lot of bone with a tiny tenderloin on one side and a large NY Strip on the other side. These both had a nice tenderloin and a well-marbled strip.

In the usual fashion, I fired up the Weber Kettle a half hour in advance. I also got the mix of brown and wild rice going on the stove top. It takes about 40 minutes to get the rice perfect so getting it started at the same time as the charcoal makes the timing come out just right.

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Tags: beef, rice, steak, wine
Posted in Meat, Recipes: Eats, Techniques, wine | 2 Comments »

Peruvian Green Sauce with Chicken & Rice

Saturday, August 14th, 2010

Posted by johngl

My working title for this post was: Machu Picchu: Pleased to Eat You and was inspired by a visit to a place called Inka Mama’s in Aliso Viejo, CA. Let’s be clear though, Inka Mama’s is not some fancy eatery, it’s just a place to eat some really good food. It also just happens to be located in a strip mall within walking distance of one of our game development studios.

I was really quite pleasantly surprised when they seated us for lunch and provided some bread along with a nondescript bottle full of some green stuff. It was excellent. It was so excellent that I asked the waitress what was in it. “Lettuce, serrano peppers, and Pervian spices,” she said. Hmmm. She wasn’t very forthcoming.

Apparently, the recipe for this excellent green stuff is elusive even on the interwebs. I was going to have to wing it.

For a first stab at duplicating Mama’s chicken and rice recipe, as well as the green stuff, things worked out really well. In fact, though different than the Inkan original, it bordered on awesome.

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Tags: chicken, meat, Peru, rice
Posted in Meat, Recipes: Eats, Techniques | 2 Comments »

Pork Tenderloin Medallions with Wild Rice

Sunday, July 25th, 2010

Posted by johngl

Since I have been on the road most of the week a good, home-cooked meal was in order. It helped that the most glorious spousal unit had reminded me of some pork tenderloins we had stashed in the meat drawer.

This particular recipe stems from an old Steak de Burgo recipe used by Johnnie’s Vet’s Club in West Des Moines, Iowa. The funny part about this is that I still have the hand-written recipe taken from Johnnie himself. Back in those days, the recipe was a “big secret”. Now, it’s out on the interwebs.

At it’s core, the recipe is equal parts cream and butter along with some garlic, oregano, and basil. Throw in some fortified wine and you’ve got it.

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Tags: meat, pork, rice, wine
Posted in Meat, Recipes: Eats, Techniques, wine | 4 Comments »

Small Scale Stove-Top Paella

Sunday, November 29th, 2009

Posted by johngl

My most glorious spousal unit discovered some 8″ diameter paella pans for less than $10 each. Never one to caught short of pans, we purchased four of them. Finding myself with some time to cook this afternoon, along with some duck and pork in the fridge, I thought I would put a couple of those cute little pans to use.

If you have read any of the previous paella posts (each of those is a separate link), you know the traditional method of cooking is over an open fire in a really large pan. I did these entirely on the stove top with some really great results.

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Tags: paella, pork, rice, wine
Posted in Meat, Recipes: Eats, Techniques | 8 Comments »

4th of July Paella Fest

Saturday, July 4th, 2009

Posted by johngl

I’ve done a couple of other posts on paella (Paella and Paella Cookoff?) so the fact that grown men venture into 100°+ Texas temperatures and cook mass quantities of food in huge pans over an open fire should come as no real surprise. So let’s leave the mere amateurs to cooking the mundane (hot dogs and burgers) on their shiny new stainless steel grills and come join me for more of this open fire cooking.

Chicken thighs searing skin-side-down over an open fire

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Tags: paella, Recipes: Eats, rice
Posted in Recipes: Eats, Techniques | 1 Comment »

Red Beans & Rice…and Ham Hocks?

Wednesday, December 3rd, 2008

Posted by johngl

It was a little chilly over the weekend. The gusty winds were blowing brightly colored leaves around the yard and it just felt like a good time for some comfort food. Lucky for me, my beloved most glorious spousal unit, the queen of comfort food, ran across some ham hocks at the local grocer and we had plenty of beans and rice in the larder.