The Best, Healthiest way to cook Rice!

When cooked properly, between Rice, Pasta, Potatoes, & Bread,... Rice is the healthier starch to accompany a meal; Basmati-White Rice that is, not brown!  Basmati rice is the healthiest & most Aromatic of white rice, & gives off a beautiful sweet popcorn aroma while it's cooking!
The trick is to cook it properly, to what most Americans might fear is "under-cooked."  Which really isn't, most Americans take cooking rice for granted (if not using Instant rice, lol) & simply toss it in a pot & cook it until it's border-line mushy (way over-cooked!)  Over-cooking anything is like "Processed food" The more something is "Processed/cooked" the easier/quicker your body is able to digest it, which floods the body with fats & starches, faster than it can use it, so it starts storing it, wherever it can manage to put it; not to mention flooding your blood-stream with sugars! 

Instructions
Use 1 cup & 1½ tbs of Rice, for every 1½ cups of water!
(Simply double/triple, these measurements to reach desired amount!)
Start by measuring rice & add it to a bowl, then measure required water & add it to your pot.  Place the pot of water on stove over high heat (add a pinch of salt & tsp of butter "optional")  Cover & bring to a boil; Then dump the Rice in, & give it a quick stir to level amounts out. (Cover & turn heat as low as possible!)  We are going to cook/simmer the rice for a total of 13 mins... (Exactly!!) Use a Timer, DON'T Over-Cook it!!  Now, if you wish to reduce the Rice's stickiness, & make it even "Fluffier" (for that perfect bite) Then cook the rice on high for the 1st minute, & then give the rice a quick stir to break it up & loose from the bottom; then immediately Re-cover it & reduce heat as low as possible & simmer for the "remaining" time (11mins 45sec ±)
When the timer goes off after 13 mins total, remove it from the heat & turn off!  DO NOT REMOVER COVER; Allow rice to steep covered for 10-15 mins...  Now your perfect rice is ready, just fluff with fork & serve, Enjoy!

I'll post some relevant "Rice" Health values / nutritional Data with links (Below) for those interested!

Why do Chinese eat white rice instead of brown?
Have you even wondered why Asian countries have eaten white rice for thousands of years, not brown? Because brown rice is full of phytates and lectins, which bind to vitamins and minerals and prevent them from being absorbed. Phytates are anti-nutrients found in grains and legumes.

Quote
"Brown rice has a GI of about 50 and white rice has a GI of about 89, meaning that white rice increases blood sugar levels much faster than brown. Still, both are very high in carbs, which will cause your blood sugar levels to rise... You can also combine rice with foods like vinegar or oil, which can lower the GI. Furthermore, you can try other varieties of rice with lower GIs, such as:

    basmati
    red
    black
    wild

Brown rice contains antinutrients
Antinutrients are plant compounds that may reduce your body’s ability to absorb certain nutrients. Brown rice contains an antinutrient known as phytic acid, or phytate, that makes it more difficult to digest...  While phytic acid may offer some health benefits, it also reduces your body’s ability to absorb iron and zinc from food... Over the long term, eating phytic acid with most meals may contribute to mineral deficiencies... Brown rice tends to be higher in arsenic than white rice... Significant amounts have been identified in rice and rice-based products... Long-term consumption of arsenic may increase your risk of chronic diseases including cancer, heart disease, and type 2 diabetes."
(Healthline,com)

Sweet Bourbon Garlic Salmon

 Holy Tantalizing Taste-buds Batman!  If this one doesn't tickle your tongue, you might have covid?  But seriously, if you've experienced "Bourbon Chicken" at a Good Chinese restaurant, then you're familiar w/the flavors I've applied here in this recipe'...  Something just told me these flavors would rock a piece of Salmon,  & WoW,  boy did they!   Y'all have to try this one & let me know what you think!

Ingredients

1-2 Salmon Fillet/s

1/2 Shot Bourbon

1/2 c Dark Soy Sauce

1 Tbsp Mirin sweet rice wine

Few Drops Sesame Oil

2 Tbsp Brown Sugar "Packed"

Creole seasoning/ Lightly dust Salmon

2 sm cloves Garlic/minced

2 Tbsp  Oil/EVOO

Fresh Cracked Black Pepper

Touch a Love!

Hope Y'all enjoy!

Blackened Salmon with a Sweet Chili Glaze

I've won Salmon hater's over with this one!  They usually say "I didn't know Salmon could be made to taste like that! or... Now I like that, I'll eat it if they cook it like that!"  lol

Creole &/or Blacken Seasoning, is the same ingredients, amount varies slightly pending who's version...  This basic mix will be used in 80% of Cajun/Creole recipe's...  Simply combine the following dry ingredients;

Blackened/Creole Seasoning/mix

1/2 Cup course Kosher Salt

1/3 Cup smoked Paprika

1/3 Cup Granulated Garlic

1/4 Cup Onion Powder

1/4 Cup course Ground Black Pepper

2 Tbs White Pepper

1 Tbs Cayenne Pepper

2 Tbs Dried Oregano

2 Tbs Dried Thyme

1 Tbs Dried Basil

makes about 2 heaped cups of seasoning...

How to remove the skin...

Removing the skin is beyond simple, it's so easy it's silly to pay an average of $2/lb more for skinless...  Especially since whatever the technique it is that they use,  removes all the fat as well; so efficiently that you can't tell which side was the inside or skin-side...  There's a subtle thin layer of fat, that's slightly more than equal in thickness to the skin, that attaches it to the flesh, so how you remove it, determines how much fat gets tossed out with it...  Believe it or not, more than half the flavor is in the fat; it actually gives the final bite, almost like a bacon (or roasted pork fat) like quality!

Crawfish Pie

I've been wanting to do a savory pie for awhile now; I've had a couple in mind but have decided to start with a Crawfish pie. 

 Now for my northern Family & Friends, Crayfish "also know as Crawfish /southern or CrawDads /nothern" are closely related to Lobsters, Crabs & Shrimp, & have a flavor that's a combination there of. <(click 4 more)

The best example, that's similar in flavor & texture to this dish, would be stuffed Crab, with a little more zing; in a pie shell instead of a crab shell.  If you like stuffed crab &/or crab cakes, then you'll love Crawfish Pie!

Ok, let's get started.   You can find boilded crawfish tails frozen at Walmart.  They are farm raised & come vacuum packed in their own fat stock in a 12 to 16oz bag.

Ingredients:

• 1 pk Crawfish tails, w/fat stock, thawed
• 1 cup chopped Onion
• 3/4 cup chopped Celery
• 3/4 cup diced Bell pepper
• 2 tbsp fresh minced Garlic
• 2 tbsp Olive oil
• 2 1/2 tsp kosher Salt
• 1/2 tsp black pepper
• 1/3 tsp red pepper
• 1/3 tsp white pepper
• 3/4 tsp thyme
• 1/2 tsp oregano
• 1/2 tsp basil
• 1 tsp Gumbo File'
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp Tabasco
• 1 cup chicken stock
• 4 tbsp Butter
• 1 cup heavy whipping cream
• 4 to 5 tbsp of a deep blonde colored roux
• 2- 2pk Pillsbury pie crust

On medium high, add Olive oil to a 4 qt skillet, once hot, add the onion & caramelize.  Next, add the celery, green peppers & garlic, then reduce heat to medium & simmer 5 min.s, stirring occasionally. 

Next, add the butter, chicken stock & all the dry spices "stirring frequently" reducing the chicken stock down to 25%; remove from heat, then add the Tabasco, roux & mix thoroughly. Next, slowly drizzle in the heavy cream while thoroughly mixing. Now, take the bag of crawfish tails "with all the juices" & pour on top, then gently fold the tails & mixture together.

Let sand for 10 min.s, then fill your lower pie shells & put the top crust on & pinch your edges good, then egg wash the top. We are now ready to bake @ 400 °  for about 50 min.s until nice & golden brown. Let stand for 15-20 min.s before slicing & serving, goes great with a salad.  

enjoy, Todd 

Makes two pies & serves 8-12 people
Prep  = 70-90 min.
Total = 2.5 hrs

Shrimp Creole

The best way to describe this dish is, it's like a cajun style cacciatore', except with shrimp instead of chicken.

Shrimp Creole

(For shell allergies, pending level, try scallops, otherwise use a white fish like halibut, cod, or pollock; Get an extra piece for stock; puree & add to water & simmer to make stock...)

2-3 lbs Raw shrimp (35-40 ct) w/shells (heads if available), deveined & peeled

3 cups Seafood Stock (instructions)
2 slices Bacon chopped

3 lbs Roma Tomatoes 1/2" diced
2 cups 1/4" Diced onion
2 cups 1/4" Sliced celery
2 cups 1/2" Diced green bell pepper
1 tbsp. Minced garlic

4 tbsp. Butter
2 Bay leaves crumbled
4 tsp Course sea or kosher salt
1/2 tsp White pepper
1/2 tsp Red pepper (cayenne)
1 tsp Black pepper
2 tbsp. Smoked paprika
1/2 tsp Dried oregano
1 1/2 tsp Dried basil
1 1/2 tsp Dried thyme

1 1/2 tsp Onion powder

1 1/2 tsp Garlic powder
2 tbsp. Tabasco sauce
1/2 cup water
1-8oz can Tomato sauce
1 1/2 tbsp. Brown sugar (packed)
3-4 tbsp. Of caramel colored roux  (instructions)
5 cups Cooked rice

Instructions;

1) In a small pan, get your roux ingredients ready; use 3 tbs flour and 3 tbs veg. oil. then set aside. (roux instructions)

2) Peel, devein & rinse the shrimp (leave on counter/bowl to come to room temp) use shells (?& heads?) to make seafood stock.  (stock instructions)

3) Finely slice the bacon, cross length, into about 1/4" pieces.  Using a large pot, on medium heat, fry until all fat is rendered & pieces are crispy.

4) On med-high add the onions to the crisped bacon/grease & cook until lightly caramelized & just starting to turn transparent.

5) Add the following, & cook on med /m-high for 15 min.s stirring constantly.

2 tbsp. Butter
1/2 cup water
2 cups 1/8" Sliced celery
2 cups 1/2" Diced green bell pepper
1 tbsp. Minced garlic

6) Add the Roma tomatoes, reduce heat to med. & cook for 20 min.s, stirring frequently.

7) Add the following, mix thoroughly & cook on med-low for 20 min.s stirring frequently.

2 tbsp. Butter
8oz can Tomato sauce
2 tbsp. Tabasco sauce
All the dry ingredients (spices/sugar)

8) Add the 3 cups of Seafood stock & simmer for 15 mins.  

9) Make your "Caramel colored" roux last & add it to the pot while it's still super hot, & thoroughly mix in.  Now bring back to a vigorous boil.

 
10) Remember, Seafood cooks very quickly, so bring the creole back to a boil, then add all the shrimp & give it a quick stir, then cover & remove from heat.  Leave set for 15 min.s, to poach the shrimp!

Spoon a couple ladles of Shrimp Creole over 1/2 cup of steamed rice & serve with lots of French bread!

Enjoy,  Todd

Prep = 1.5 hrs
Total time = about 2.5 hrs
Feeds 6-10 people pending sides

Making Seafood stock

Making seafood stock is done like any other stock, by boiling the bones & trimmings/giblets from the protein/meats being used.  In this case, we have the shrimp shells ( & heads if available? ) & the juice from any canned meat if being used (which should be set aside & used as part of the required amount of stock to be used.)

Using a large pot, add at least a cup or 2 more water than is required for stock amount needed.  Add the shells/? heads & boil for about 45 min.s, strain & set aside the required amount for use.  that's it!! 

good luck & enjoy!

Todd

Roux or not to Roux, what was the question?

Who do roux?  If you can make milk gravy, then you can & have made a roux, it's that easy!

white                   blond

 caramel               dark

There are various grades & uses for roux; there's 4 basic grades "white, blond, brown & black." ( some say "light brown & dark brown ) Above are a fairly good representation of the colors when I make them.  I refer to them as "white, blond, caramel, & dark roux."  The only real difference in making the different colors, is how long you cook the flour & fat base.  Roux is a way of thickening, while controlling & enhancing the flavor as well as adding color.  Basically, roux is made buy cooking ( frying ) equal amounts of flour & fat ( butter, oil or meat drippings ) in our case, veg. oil., unless I state to use another.  Also, if I vary any roux color from above, I'll always associate the color with something like ( tan like a chocolate chip cookie, caramel, or milk chocolate.)  It's usually best to make more than you think you'll actually need, just in case.  If you use as much roux as I do, you can make large batches once a week or so, refrigerate & use as needed.  When you cook the flour this way, you get rid of that pasty raw flour taste & give it a nutty flavor, which enhances as it gets darker.  When to add the roux, depends on various things like, the recipe', cooking technique &/or proteins being used.  A lot of recipe's start with the roux 1st, using butter or oil, then the "Holy Trinity" ( celery, onion, bell pepper ) Usually, fried & roasted protein recipe's, make the roux using the meat drippings after it's done. "example, Chicken fried steak & white 'peppercorn' gravy."  This technique is the easiest; after the protein is cooked (chicken, turkey, steaks, bacon...) just add an equal amount of flour to the meat drippings & cook until you have the proper color roux for the dish.  For a white peppercorn gravy,  thro a few cracked corns in with the flour & cook until blond, let cool a few min.s, add a little salt, & temper in a little cream, then slowly the milk & cook till thickened.

As for my Gumbo, we're adding a ^ modestly dark roux ^ after the trinity & spices, shortly before the protein.  As you can see above, it's a little darker than caramel, but lighter than milk chocolate.   Also, don't let it get hot enough to smoke, making roux over medium-mhigh heat & slower is better, & take into account that you are getting the mix REALLY hot & should pull it off the heat just a little lighter in color than what your wanting, for it will continue to cook a little while & get darker. ( it's best to continue to stir for few min.s after wards.)
 Last, if you make a large batch for a week or 2 supply, let it cool & you'll notice the flour settles to the bottom ( into thick paste ) leaving the oil on top. I drain off the "clearer" excess & mix the rest back up & store in old margarine tub/frig.  For later use, add necessary amount of roux to drippings, or put in glass bowl with a cup of water & heat in microwave to about 200 deg. F, mix well, then use after trinity. 
That being said, below is an instructional video of a Chef showing how to make a roux; you should watch him, he did a good job explaining & showing how easy it is!

Good Luck! &
Enjoy, Todd

Seafood Gumbo w/ smoked Andouille sausage

Here's my Seafood Gumbo recipe.  I put this together about 25 yrs ago, I have tweaked  it very little since then.  I had to lower the pepper content so that my Yankee friends could handle it, lol. It's very authentic & as good if not better that most you'll find.  Cajun food pushes the seasonings to the limit, ensuring to give you the most robust eating experience possible; I get a lot of compliments with this dish!  I hope you enjoy!

Seafood Gumbo

Ingredients:

• 2 lbs raw shrimp (35-40 ct) w/shells (& heads if available), deveined & peeled
• 1/2 lb scallops, marble sized
• 1 can white lump crab meat (or fresh soft shell if available) 
• 5 cups Seafood Stock (instructions below)
• 1/2 lb Andouille smoked sausage (or good smoked polish) sliced & cut into 1/2 moon pieces
• 1 stick of margarine
• 2 1/2 cups diced yellow onion (vadalia if available)
• 2 cups diced green bell pepper
• 2 cups diced celery
• 1 tbs minced garlic
• 1/2 tsp red pepper
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 3 tbs gumbo file'
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried oregano leaves
• 1/4 tsp dried sweat basil
• 1 bay leaf, crumbled
• 1.5 tbs Garlic powder
• 1.5 tbs Onion powder
• 1-1/4 tsp salt
• 1-1/2 tsp sweet paprika
• 4 tsp Tabasco sauce
• 1 cup crushed tomatoes (canned)
• 1/2 cup tomato sauce
• 4-5 cups cooked rice 
• 6 tbs modest dark roux ( Roux instructions )

Seafood stock;

Using large pot, boil 7 cups of water with shrimp shells (? heads) & all (liquids from canned crab & scallops) for about an hr., boiling down level to about 5 cups.  Strain out shells, & if necessary, may add enough water to bring level up to the necessary 5 cups!

Instructions;

A.) Using at least a 4 qt pot, melt 1 stick of margarine, then add:

• 2 1/2 cups diced yellow onion (vidalia if available)
• 2 cups diced green bell pepper
• 2 cups diced celery
• 1 tbs minced garlic

B.) & saute' on high for 10 min.s, then add the following combined spices:

• 1/2 tsp red pepper
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 3 tbs gumbo file'
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried oregano leaves
• 1/4 tsp dried sweat basil
• 1 bay leaf, crumbled
• 1-1/4 tsp salt
• 1-1/2 tsp sweet paprika

C.) & saute' on high for 10 min.s, stirring constantly, then add;

• 1 cup crushed tomatoes (canned)
• 1/2 cup tomato sauce
• 4 tsp Tabasco sauce

D) & simmer on medium for 15 min.s, stirring constantly.
E) Add 6 tbs. of a modest dark roux & 1 cup of the seafood stock, stirring constantly until thoroughly mixed; then proceed to step #1 below.
( Roux instructions )

1. Add 5 cups, or the remaining seafood stock "on medium high" & slowly bring to a boil, stirring lightly. 
2. Then reduce heat to low & simmer for 30 min.s, stirring every 5-10 min.s or so. 
3. Next, in a frying pan, brown the smoked sausage, then add it to the gumbo.  
4. Seafood cooks very quickly, so bring the gumbo back to a boil, then add all the seafood & give it a quick stir, then cover & remove from heat.  Leave set for 15 min.s, to poach the seafood!
5. Spoon 1 heaping cup of gumbo over 1/2 cup of cooked rice & serve with lots of french bread! 

Feeds 6 - 8 people when served with french bread; 8 - 10 people when severed with salad, french bread & corn on the cob.  (about 45 min.s prep time, around 2 1/2 hrs total.)

Enjoy!!  Todd