Friday, 4-10....what's for dinner tonight?

lol, well we have to keep up on our terminology or the food won't come out..... :wink:

This was pretty good. I don't stir fry often.... I think the last time was 15 years ago from the looks of my wok :whistling: but I'll make this again. Very tasty.
 

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chowhound said:
lol, well we have to keep up on our terminology or the food won't come out..... :wink:

This was pretty good. I don't stir fry often.... I think the last time was 15 years ago from the looks of my wok :whistling: but I'll make this again. Very tasty.
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Now all you need is some fried rice to make the dish perfect. That does look good though.
 
We're having fresh cut filet mignon from the whole tenderloin DH just bought, baked potatoes and fresh asparagus.
 
You can use minute rice or for that matter any rice you like. Just make it the day before and put it in the refrigerator over night. Now the next day you are ready to go and it really is pretty simple to do.
 
Fisher's Mom said:
LOL!!! This is NCT, Chow. Minute Rice is legal here!
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i use minute rice all the time... i also use boil in a bag rice.. cooks in 10 minutes and is enough for two servings...

looks very tasty Chow.. thats the joy of a stir fry..use what you have on hand
 
joec said:
Here is a pretty good Jambalaya recipe I have used and liked. You can substitute Chorizo for the Andouille as both are close enough. Also you can substitute easily for example no chicken leave it out etc. Some of the measurements are too taste such as hot ingredients. And this being Jambalaya you can add what you have and leave out what you don't it like gumbo is what you want.

Jambalaya Recipe

2 cups enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish
Cook rice to package directions.


Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
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Actually if you read my post, I've stated that I wanted to use Cherizo.
 
chowhound said:
You mean I can stop keeping it in my sock drawer?
:lol:

Got a recipe, Joe? Do you simply fry it? In what? Seasoning? I''d like to make my own fried rice, since there's no good takeout around here.
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Sure here you go. And every thing is based on the amount of rice and nothing carved in stone. If you only have 3 cups of cooked rice you can use 2 eggs or 1 if you like it really doesn't matter much a lose dish really. You can also add bamboo shoots, water chestnuts, grated carrots or meats of your choice.

Fried rice
6 cups cold cooked white rice *
2 eggs
1/2c slivered country-style ham or diced Chinese sausage
4 scallions, green and white parts, cut in 1/2 inch lengths
1/2c frozen peas, thawed and drained
soy sauce
sesame oil
oyster sauce
peanut oil

Beat the eggs with 1 tsp each soy sauce and sesame oil. Heat 1/2TB oil in a wok, swirling to coat the sides. Add the eggs and swirl to form a "pancake" that is 8-10 inches in diameter. When set, remove to a plate. Wipe out the wok and heat another 1/2 TB of oil. Stir fry the ham or sausage for 30 seconds or so, then remove. Add 4 TB oil to the wok and heat over medium heat. Add the rice and stir continuously, breaking up clumps and exposing all the rice to the hot oil. This will take about 5 minutes and be sure to get all rice coated. Add the peas and scallions and stir fry for another couple of minutes. Add the ham, eggs, and 2TB each soy sauce and oyster sauce, and stir thoroughly, breaking up the eggs (I actually roll the cooked egg slice it thin like doing herbs). Check for salt and serve.

* For best results the rice should have been refrigerated overnight.
 
Derek said:
Actually if you read my post, I've stated that I wanted to use Cherizo.
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There is little difference between Chorizo and Andouille. Chorizo is smoked and Andouille isn't. I stated in the explanation at the top you can simply substitute one for the other not a big deal at all. This recipe is a dish really built with what was on hand at the time it was made. Just the basic ingredients such as the stock, trilogy are constants from there on you have free rain.
 
Fisher's Mom said:
He says in the second sentence that you can sub Chorizo, Derek.
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Sorry Fisher's mom.

joec said:
There is little difference between Chorizo and Andouille. Chorizo is smoked and Andouille isn't. I stated in the explanation at the top you can simply substitute one for the other not a big deal at all. This recipe is a dish really built with what was on hand at the time it was made. Just the basic ingredients such as the stock, trilogy are constants from there on you have free rain.
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Sorry my bad Joe,
 
No problem Derek I some times skim the posts too.

I've used polish, Italian even bratwurst in place of regular Andouille before. However Chorizo is basically the same as Andouille really and even spiced the same way just the chorizo is smoke. There is a lot of Portuguese influence in Cajun cooking so I think that is why the Portuguese sausage (chorizo) and the Cajun (Andouille) are really so close. That is another thing about Cajun foods is they made due with the common items, trilogy, flour and oil or butter for the rue. The main difference is Jambalaya uses tomatoes and a lighter rue than gumbo which uses a very dark rue and no tomatoes. Gumbo is also more like a stew while Jambalaya is kind of like a sauce for the rice though both are served with rice.
 
joec said:
No problem Derek I some times skim the posts too.

I've used polish, Italian even bratwurst in place of regular Andouille before. However Chorizo is basically the same as Andouille really and even spiced the same way just the chorizo is smoke. There is a lot of Portuguese influence in Cajun cooking so I think that is why the Portuguese sausage (chorizo) and the Cajun (Andouille) are really so close. That is another thing about Cajun foods is they made due with the common items, trilogy, flour and oil or butter for the rue. The main difference is Jambalaya uses tomatoes and a lighter rue than gumbo which uses a very dark rue and no tomatoes. Gumbo is also more like a stew while Jambalaya is kind of like a sauce for the rice though both are served with rice.
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huh that's weird because all the "TV COOKS" say it's more of a Mexican influance then Portuguese.
 
There is French, Spanish, Portuguese and African (slaves). The Cajun's or as the call themselves (coon asses) where run out of Europe and made their way to America to eventually settle along the Louisiana Coast. They actually don't speak French but Creole very similar to the language in Haiti which is also Creole.

Most of their cooking is based like most other on what grew in the area. Bell peppers, celery and onions as well as cayenne peppers. The grew more pigs than beef as well as chickens and fishing. There is of course rice as Louisiana is the largest rice producing state in the US and has been since farmers came there.
 
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Tuna melt from A&W..
I am starving because I fasted today.
Can I have a beer now because I was good for Good Friday?
 
and you forgot us French Canadians Joe..lol

joec said:
There is French, Spanish, Portuguese and African (slaves). The Cajun's or as the call themselves (coon asses) where run out of Europe and made their way to America to eventually settle along the Louisiana Coast. They actually don't speak French but Creole very similar to the language in Haiti which is also Creole.

Most of their cooking is based like most other on what grew in the area. Bell peppers, celery and onions as well as cayenne peppers. The grew more pigs than beef as well as chickens and fishing. There is of course rice as Louisiana is the largest rice producing state in the US and has been since farmers came there.
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I'm going to keep that recipe Joe.
Derek, I just sub in things and try them - often I don't have all the ingrdients for a particular recipes, so I find something else or go without.
 
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