Category Archives: Rice

Avery Island Deviled Shrimp

Another family favorite from the old Betty Crocker’s New Picture Cook Book (1961), “Avery Island Deviled Shrimp” always seems like a special occasion dinner. I usually make it in the summer with fresh shrimp that I bread myself, per the recipe instructions, but it can be done with good quality frozen breaded shrimp, as I’m doing today. I like the Aqua Star Butterfly Crunchy Shrimp available here, quickly pan fried in butter and a little olive oil. What makes the recipe is the sauce that is both spicy and savory. It’s one of those dishes that is easy to make, but impresses people. Today, we get to eat it all ourselves. As the cookbook notes, the original recipe comes from the family that founded the Tabasco product.

Avery Island Deviled Shrimp

  • Servings: 4
  • Difficulty: easy
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The time depends on whether you are deveining and breading your own shrimp or using frozen breaded shrimp. I’m giving the cookbook’s recipe here, adding any changes I make.

Prepare shrimp:

1 lb deveined fresh shrimp (or thawed frozen)

1 egg, slightly beaten

1/4 teaspoon salt

1/2 cup fine bread crumbs

1/4 cup butter

Deviled Shrimp Sauce

3 cups hot cooked rice (1 cup uncooked)

Roll shrimp in mixture of egg and salt, then in bread crumbs. Brown in butter over medium heat about 10 min., until pink. Remove shrimp and keep warm while preparing Deviled Shrimp Sauce. Arrange shrimp on rice and pour sauce over all.

You could even use deep fried shrimp, IMHO.

My changes today: To use frozen breaded shrimp, sauté the shrimp in 1/4 cup butter and two tablespoons olive oil for about a minute on each side over medium high heat.

Deviled Shrimp Sauce

1 medium onion, finely chopped (1 cup)

1 clove garlic, minced

2 tablespoons butter

1 can (10 1/2 oz) consommé

1/2 cup water

2 tablespoons steak sauce

1 1/2 teaspoons mustard

1/2 teaspoon salt

1/4 to 1/2 teaspoon Tabasco®

juice of 1 small lemon (1-2 tablespoons)

Sauté onion and garlic in butter over medium heat until tender. Add remaining ingredients except lemon juice. Bring to boil and simmer 15 min., or until volume is reduced to 1/2 (about 1 cup). Add lemon juice.

The sauce is thin, so it’s a good idea to serve it in a large bowl.

My changes today: I used chicken stock for the canned consommé and water, about 2 1/2 cups. For the steak sauce, I used A.1., which I assume they mean in the original. My mustard was Dijon, and I don’t know if a yellow mustard would be more authentic.

Note: You can find this recipe or ones similar to it all over the web without any credit to the original. I wish people would stop doing that. There’s no shame in repeating a recipe that you read about or heard about somewhere else—isn’t that how they all come down to us?

Pork Tenderloin: Two Spanish Dishes

I had one of those packages of two pork tenderloins, about 3 pounds, and I didn’t feel like just using one and freezing the other, because I’m all about the cook once, eat twice way of cooking when I can, so I can do other things, like finish the pirate costume for my granddaughter that you can read about on my sewing blog. I almost didn’t get to the second meal on this trip, though, as the first dinner was so good, my husband went back for more. But it’ll work out because the second dinner is one where a smaller amount of meat can be stretched.

The first meal was Spanish-Style Pork Kabobs from the Weber Grilling site, without the onion and peppers, and substitutes of rice vinegar for sherry vinegar and ground chipotle for cayenne. I think I cut my chunks a little larger than the original, but the important thing was the marinade, which set up the meat for the second meal of Spanish Rice. Sometimes it’s hard to find marinades or sauces for grilling that aren’t sweet, but this one scores on that point. In addition, it has that splash of vinegar that brightens up a spicy dish.

You can follow the link above for the specifics, but it’s really just 3 steps: marinate, skewer, and grill. Here are the ingredients for the marinade, with my substitutions:

  • ⅓ cup finely chopped parsley
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic, minced or grated
  • ¼ teaspoon ground chipotle pepper

The second meal is a Spanish Rice made with tomatoes from our garden, roasted poblano peppers from our friend Greg, and the remaining grilled pork, shredded. Spanish rice is one of those dishes that is often simply an accompaniment to a meal, but it becomes a main dish with the addition of meat. Technically a Mexican recipe, not a version of the Spanish Paella, I’m going to slip in a pinch of saffron for a nod to that famous Spanish dish. The marinade used for the pork kabobs has the flavors I’m looking for, but there won’t be enough on the cooked meat to flavor the rice, so I’ll be adding a little more of some of the original marinade ingredients.

Spanish Rice with Pork Tenderloin

  • Servings: 3-4
  • Difficulty: easy
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The time depends on the kind of rice you use and how quickly it cooks.

12 oz cooked pork tenderloin, shredded (about 1-2 cups)

2-3 tablespoons olive oil

1 medium onion, diced

1 cup long grain rice (mine was Jasmine), rinsed

about 8 small-medium tomatoes, peeled, seeded, and pulsed in a food processor

1 tablespoon garlic, minced or grated

3 roasted poblano peppers, peeled and seeded

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1 pinch saffron threads

1 teaspoon salt

chicken stock to make about 2 1/2 cups of liquid with the tomatoes

  1. Rinse and drain the rice and set aside to dry a bit.
  2. Heat olive oil in large skillet or Dutch oven over medium heat. Saute onions until translucent, then add rice and continue sauteing and stirring until the rice is well coated with oil and crackling in the pan.
  3. Add tomatoes, mashing them in the pan as they heat. Cook the tomatoes until all the water evaporates or is absorbed by the rice. This gives the rice a head start in cooking.
  4. Stir in the garlic, peppers, and spices.
  5. Stir in the shredded pork.
  6. Add enough chicken stock to make about 2 1/2 cups total liquid. In the end, I used about 1 1/2 cups chicken stock before the rice was done.
  7. Cover and simmer until the rice is done, which could be anywhere from 15 to 45 more minutes, depending on your rice. I have had rice that will not cooperate, so I’m not going to be too prescriptive about the time here. I don’t know how or why it works, but if you have exhausted the cooking time and your rice is not tender, turn off the heat and let it steam, covered, for 15 minutes and it will usually be done.

Cheddar Ham and Rice Casserole

The third of the ham dinners, this casserole is a variation of the Cheesy Chicken Rice Casserole, with more focus on making a sauce. In the original, the chicken partially cooked in the casserole, and the sauce formed from sour cream and the juices from the chicken as it finished cooking in the oven. It never fails. But I wanted something more reminiscent of a scalloped potato dish, so I did make a white sauce, to which I added a little cheddar cheese. Jasmine rice, carrots, and peas rounded out the flavors that I felt would complement the smoky ham.

Cheddar Ham and Rice Casserole

  • Servings: 6-8
  • Difficulty: easy
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Prepare rice:

1 cup long grain Jasmine rice

2 cups chicken or vegetable stock or water

salt, if not using a salted stock

  • Prepare rice as directed on package, usually simmering in stock or water for 45 minutes. Mine needed about 1/4 cup more water before the time was up.
  • Set aside to combine with other ingredients.

Prepare casserole:

Preheat oven to 350°; grease a 13″ x 9″ baking dish.

1 1/2-2 cups leftover ham, diced

2 medium carrots, diced and precooked in microwave for about 4 minutes

1/2 bag frozen green peas (about 1 1/2 cups)

2 tablespoons butter (for sauce)

2 tablespoons flour

1 1/4 cup milk

1 cup shredded cheddar cheese, divided

1/3 cup dry bread crumbs

2 tablespoons butter, melted (for topping)

  1. In large skillet, saute diced ham and carrots in 2 tablespoons butter over medium heat until heated through.
  2. Stir in 2 tablespoons flour until well blended with no lumps.
  3. Slowly stir in milk until all the flour/butter mixture is incorporated. Continue stirring until the sauce is slightly thickened, then stir in 1/2 cup cheese until melted.
  4. Stir in rice and then the frozen peas.
  5. Pour all into a greased 13″ x 9″ baking dish.
  6. Stir together bread crumbs, 1/2 cup cheese and 2 tablespoons melted butter. Sprinkle over casserole.
  7. Bake at 350° for 30 minutes or until the topping is lightly browned.

Crispy Orange-Ginger Coconut Pheasant

I’m using coconut two ways in this dish, coconut flour to bread the pheasant chunks, and coconut milk to cook the rice. You could make the same dish with chicken or turkey or pork cut in strips, but as I have said before, I have a freezer full of pheasant and grouse to cook. This is the last week of grouse season, so I will be getting a chance to catch up before next season.

I’m going to bread the pheasant as I would do any breading—flour, egg wash, then the final breading, which is often bread crumbs or panko, but today will be a second coating of coconut flour. After breading, I’m frying them in peanut oil. Coconut flour makes a softer breading than regular wheat flour, but I’m calling it crispy, anyway. You could make the same recipe using all-purpose white flour.

This recipe turned out very well and will become a regular on the menu. I’m still searching for the perfect pheasant (or grouse) recipe, though, and am thinking a meatball is probably next in the works.

Crispy Orange-Ginger Coconut Pheasant with Coconut Rice

  • Servings: 4-6
  • Difficulty: easy
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Preheat oven to 375°

Baked Coconut Rice

1 cup brown Jasmine rice

1 1/2 cups chicken or vegetable broth

1 cup coconut milk, shaken before opening can (save the rest for the breading liquid)

1 teaspoon olive oil or butter

salt & pepper

  1. Place the rice in a 2 quart baking dish.
  2. Combine the broth, coconut milk, and oil or butter. Bring to a boil.
  3. Pour the liquid over the rice and cover the dish with foil. Bake for 1 hour.

Crispy Orange-Ginger Coconut Pheasant

6 boneless, skinless pheasant breasts, cut in large chunks (use fewer if using large chicken breasts)

3-4 cups coconut flour

2-3 eggs

1/2-1 cup coconut milk (from the same can used for the rice)

Peanut or vegetable oil to make a depth of at least one inch in a large frying pan with straight sides

Orange-Ginger Sauce

1 1/4 cups orange juice

1/4 cup soy sauce

1 tablespoon olive oil

3 tablespoons ginger, grated

3 large garlic cloves, grated

1 tablespoon rice vinegar

2 tablespoons brown sugar

1/2 teaspoon sesame oil

1 tablespoon cornstarch and 1/4 cup water for thickening

toasted sesame seeds and chopped green onions for garnish

Prepare the sauce and set aside, keeping warm:

  1. Heat olive oil in small saucepan and lightly sauté the garlic and ginger until fragrant, but not browned.
  2. Add the rest of the ingredients, except the thickener and sesame seeds. Bring to a boil and simmer for 5 minutes.
  3. Stir in cornstarch/water mixture and continue cooking until translucent and thickened.

Prepare pheasant:

  1. Heat oil in pan over high heat to a temperature of 350°
  2. Set up breading ingredients in 3 containers, one for the first dredging, one with the egg wash, and one for the final coating of flour.
  3. Dredge pheasant chunks in flour. For the first coating, I shake them in a sealed plastic bag.
  4. A few at a time, coat  floured chunks in egg wash made from whisked eggs and coconut milk.
  5. Remove pieces from the egg wash with a fork, placing them in a bowl of the rest of the coconut flour, tossing to coat. This coating makes little clumps of egg and flour that make an interesting texture on the meat, similar to a buttermilk breading.
  6. Continue until all pieces are breaded.
  7. Fry chunks in hot oil, placing them in your pan so that they do not touch. I got about 8-9 pieces in my pan at a time. Turn them when they are browned to brown the other side, about 5 minutes total. Remove to paper towel lined plate while you cook the rest.

Mix fried pheasant chunks with orange-ginger sauce and garnish with sesame seeds and chopped green onions. Serve with rice.