Pretty f’ing good.
Eric
Dark Soy Sauce Glazed Short Ribs, Rice, and Japones Pickled Chayote
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Category Archives: Rice
Loco Moco
Fried Egg, Pickled then Stir Fried Vegetables, White Rice, Pickled Serrano Glace de Viande, with Candied Serrano Garnish.
Eric
Pickled Red Chili Pepper/Honey Glazed Chicken and more…..
Here’s a little of what’s going on here.
I did a soy/ginger/shallot/sesame seed sous vide of some of Mindy’s carrots and some green beans.
I brined the chicken in rice vinegar, sugar, and ginger. I removed the chicken from the brine then did a hard sear of the skin then through it in the oven and basted it with a pickled red chili pepper and honey glaze that I made. When then chicken was about to be finished I through some green onions in the pan from Mindy’s garden….
They picked up the sticky glaze so I was able to mold them how I wanted and they were a little crispy too….awesome.
I removed the chicken and then reduced the sauce in the pan.
The rice is a made with black sesame seeds then some rice vinegar is folded in once it’s done….sushi style.
I eat pretty well at 2AM.
Eric
Blackened Mahi Mahi with Pan Sauce Rice Adobada
Uh huh.
Eric
Braised Plantain Maduros with Coconut Cilantro/Lime Rice and Avocado
And it’s even served in a coconut shell. How cool!
Eric
Lobster Stock Risotto with Butter Poached Shrimp
You want a killer dish? Here it is.
Lobster stock, arborio rice, fresh oregano/thyme/basil, butter, white wine, sel de mer, Beecher’s cheese, shrimp, crushed red pepper, black pepper, micro greens.
Eric
Red Thai Curry with Braised Bok Choy, Brown Sugar Togarashi Shrimp, and Cilantro/Recao Rice
The title pretty much tells you everything you need to know.
Next,
Eric
Roasted Chicken with a Mango/Togarashi Glaze with Ginger Rice and Yellow Bell/Carrot Topper
I had some of that honey mango puree leftover from the scallop “carpaccio” so I decided to make it into a glaze to put on some chicken. ”Wow Eric, you’re like McGyver in the kitchen without things going all explody time.
The glaze started off with a little chicken stock then I reduced it, added togarashi, added cornstarch then finally added the honey mango puree. I used the glaze on the chicken and to cook the carrots and yellow bell pepper.
The carrots and yellow bell pepper were cooked in sesame oil on low heat then the glaze was introduced. Carrots and bell, this is glaze. Glaze, this is carrots and bell.
I chopped up a bunch of ginger then used some sweet sushi rice and put it in the rice maker with a touch of salt. If you eat this by itself then it’s nothing to write on a blog about but paired with carrots and yellow bell it’s quite amazing.
After the chicken was roasted I deglazed the pan with some whiskey then added some of the glaze to make the final sauce on the plate.
Green onions garnish, sauced plate, food is ready!
Eric
Fried Egg, Chorizo Sauce, Rice…..Yes please!!
My friend Sean came over last night after class. I talked with him because I was out of class early because I had just finished my last final for the quarter. I had thoughts of going around West Seattle and getting into trouble but I forgot how tired I was. “Dude, come over, I have rum and I’ll cook”. Sean replied with an awesome response and he was over quickly……HE LIVES IN WEST SEATTLE TOO!!! MUAH HAHAHAHA.
I had this idea for this chorizo sauce so I put it to the test. It worked! Now, I was going to strain the meat from it but I couldn’t bring myself to throw it away, so good, so it stayed. Chorizo, red wine, iberico ham fat, saffron, and a touch of pepper reduced until I reached the desired consistency.
I diced up some avocado then placed it in a little bit of vinegar, extra virgin olive oil then salt and pepper. Drained it after 30 minutes….
The sauteed onion and yellow bell pepper are there to add color and depth of flavor. Sauteed in clarified butter.
Steamed jasmine rice, fried egg, and ta-da it’s all done. Sean’s reaction: “This is amazing”. My reaction: “Wait until I put a duck egg on top and clean the presentation up!”
Eric
Etouffee
SHRIMP ON A BOAT!!!
I made some etouffee for my sister and her husband on Sunday. Started by rendering some tasso, mango jalapeno sausauge, and bacon then removing that and sauteeing the “holy trinity”. Built a brown roux, then poured in lobster stock and placed the meat back in. Adjusted the seasonings then let it simmer for a bit. Added the rice, adjusted seasonings again then cooked the shrimp off then served it in a bowl with the shrimp as garnish with some fresh thyme leaves.
They also got to try my hot chocolate version 3.0 that evening. Almost there!!!
Eric
Fried Pork Chop, Yellow Rice, Avocado Puree, Pepper Medley, a night in Puerto Rico….
Had a couple friends stop by the house on Saturday. It was supposed to be mojito/game night but we never got around to the whole game thing. It’s a guarantee now that if you come over I will cook, I can’t help it. I need to terrorize my kitchen and work it to its limits and make sure that everyone who comes into my house is left satisfied.
The people who came over have seen my cooking over the last year and one person in particular has seen some crazy stuff I have done. The 24 tapas in one evening, the pumpkin event, and now this. He visits restaurants everywhere and is originally from the east coast so he knows his stuff. He told me, “I would pay $40 for this dish and be totally happy”. It’s not just lip service either. There are two people that have always given me their real opinion on my food, this guy and my next door neighbor Bob so when I was told that I could start charging money for things I got excited.
Don’t worry though, I’m still free 
The pork chop is brined in a sugar and salt mixture. Seasoned with my perfected mix then fried and finished in the oven. The pepper medley consists of a roasted red bell pepper, white pepper, and tomato it is sauteed in salt, pepper, and clarified butter. The avocado puree is an emulsified sauce that looks a thousand times better than anything I’ve done before with avocado…..pretty damn amazing (Oh Eric, you’re so full of yourself…..if I’m not going to be then who is?) The yellow rice is my typical mix…there are 3-4 different versions I do to highlight the featured protein……finish with a little garlic infused extra virgin olive oil
Good night, good friends, good food
Eric
Bonus time bonus time bonus time:
Citrus vinaigrette salad. Pretty good. Citrus, shallots, minced lardons, champagne vinaigrette
Double bonus time!!!!
Baguette (that I made) turned into crostini then topped with Iberico ham, muscat grape, goat cheese, and cilantro then torched!
Ropa Vieja
A friend of mine, Valerie, asked me if I could come up with a recipe for Ropa Vieja. It’s a dish that’s tossed around the Hispanic community from culture to culture. Every recipe I have seen has different ingredients and methods behind the madness for these “old clothes”. One of the things that I saw remained constant was the braising of the meat, pulling it apart, then placing it back in the braising liquid.
I had the basic idea of it so then I proceeded to make it special. It’s still a work in progress but I think all the pieces of it work just fine. I just wish I had a little sun outside in order to make the colors pop in the picture…..who cares though, I can make it again
Don’t use a crock pot/slow cooker for this….it will not taste right.
Ingredients:
Ropa Vieja
- Flank steak, rubbed with salt and pepper
- Sweet onions, roasted red bell pepper, orange bell pepper, carrot (peeled long as shown)
- Tomato paste
- Merlot
- San Marzano whole tomatoes in juice, 4 of them
- Cumin, dried oregano, adobo (my mix), saffron, salt and pepper, tt.
- Beef stock, don’t use water, use beef stock
- Guajillo pepper, dry
- Lemon rinds, dry…………made my own, they take 20 hours to dehydrate in the oven at 170F
- 2 bay leaves
- Fresh cilantro
- Fresh oregano
- 3 garlic cloves, mashed
- Olive oil
Yellow Rice
- White rice, washed and strained
- Red bell pepper, 1/4 inch dice
- Sweet onion, 1/4 inch dice
- 3 green olives with pimento, minced
- 1 garlic clove, minced
- Fresh oregano and fresh thyme
- Tomato paste
- Saffron, Adobo, Cumin
- 3 San Marzano tomatoes and 1 cup of the juice
- Annatto oil
Cilantro Oil
- Cilantro
- Extra virgin olive oil
Annatto Oil
- Annatto seeds
- Extra virgin olive oil
Avocado Puree
- Avocado
- Salt
- Pepper
Tostones
- Plantain, peeled and cut into 1 1/2 inch medallions
- Canola Oil (I have a deep fryer but you can shallow fry these in a pan)
- Salt and pepper
Procedure:
Ropa Vieja
- Divide all vegetables in half before you start….there is a reason for this
- Saute the garlic with a little bit of olive oil in a high sided pot
- Add the onions and orange bell pepper, sweat it out
- Add the tomato paste, carrots, and roasted red pepper
- Once the tomato paste starts to toast deglaze with merlot
- Add the rest of the ingredients with the exception of the fresh oregano and braise for 2 hours…….save some beef stock just in case you need to add more.
- Remove flank steak from pot, place in a container and cover with plastic wrap
- Strain liquid then reduce liquid by 50% and skim off fat
- Saute the rest of the vegetables that you reserved earlier
- Add the braising liquid then adjust the seasonings if you need to…..this is when you add the fresh oregano and some more fresh cilantro
- Shred the meat
- Add meat into reduced braising liquid
Yellow Rice
- Saute garlic in annatto oil
- Sweat the onion and red bell pepper
- Add tomato paste and toast
- Add rest of ingredients including water then cook until bubbles start to form at the top of the rice then cover and steam
Tostones
Putting it all together
- Once you have cooked the tostones place the mold over it then cut the edges off…using tostones will stop the liquid from going all over the plate. Plus they taste awesome.
- Add the ropa vieja then lightly press the rice in.
- Top with fresh cilantro
- Take the avocado puree and spread on plate as shown
- Pour in a little annatto oil and cilantro oil into avocado puree
- Enjoy
Eric
Ghost Chili Jerk Chicken with Red Beans and Rice
Feelin’ hot hot hot. I’ve been waiting a long time to use my ghost chili paste. I finally had the chance to use it with this recipe and it definitely set this chicken on fire in more ways than one. If you use the ghost chili properly you can get the right amount of fire and at the same time get a nice fragrant taste/smell to your cooking. Finding the right balance is the difficult part so I won’t bore you with details. Try it for yourself, play with fire!
Also, I’m working on a concept so I can live blog. I’ll probably do it once or twice a month. It will allow you to watch me cook and explain the steps a lot more and you will also be able to ask questions along the way. There is more to this thought but I’m just trying to work out the specifics. I tried a Facebook live picture, real-time, thing today with this recipe and I liked the way that went so I think it’s time to DO IT LIVE!!!!
One last thing. If you’re offended/scared/angry about my use of lard/bacon/meat products then just keep your comments to yourself. I delete them anyway so there is no point posting negative crap on this blog. Toodles!
Equipment:
- Ziplock bag
- Cast iron pan, go old school baby!
- Two pots…..one for rice and one for beans
Ingredients:
Chicken
- Allspice
- Cinnamon
- Ghost Chili Paste (click)
- Brown Sugar
- Red onion, minced
- Green onions, minced
- White vinegar
- Salt
- Black Pepper
- Chicken, airline cuts of course
- Clarified butter
Red Beans
- Obvious ingredient of the day: Red Beans!!!!
- Onion, minced
- Garlic, minced
- Lard
- Bacon, diced
- Pimento, diced
- Tomato sauce
- Cumin
- Oregano
- Thyme
- Paprika
- Salt and pepper, to taste
You’ll need some rice too, so cook some
Procedure:
Chicken
- Mix all ingredients together in ziplock bag and place in refrigerator overnight
- Remove chicken from bag and let excess juice drip off
- Place chicken, skin side down, in cast iron pan with heated clarified butter
- Flip then place in oven at 325F and cook until done
Red Beans
- Place a little lard in the pot then add bacon
- Once bacon is cooked remove it and place on a towel
- Toast garlic and sweat onion and pimento
- Add cumin, paprika, oregano, thyme
- Add tomato sauce and 1 cup water
- Add red beans and reduce mixture by 1/4 by simmering
- Adjust seasonings then serve over rice!
Once the plate is ready to go then set the mood by turning on the heater to about 90 degrees and listening to this:
Enjoy mon!
Eric
Rice (3 recipes)
Rice, one of my favorite things to cook
Steamed Rice
Linguica with Black Beans and Rice (click here for recipe)
Equipment:
- Tall sided pot with lid or rice maker
- Bowl
Ingredients:
- Pearl rice
- Water……………..use a 2 cups water for every cup of rice
Procedure:
- Wash rice 4-5 times with water in a bowl
- Heat up 2 cups of water in pot then stir in rice
- Cook rice until holes start forming in rice then cover with lid
- Reduce heat to low and steam rice for 10-12 minutes
Pilaf (My way)
The recipe in the book sucks. There, I said it. I grew up on rice, we ate it 4-5 times per week so a simple pilaf recipe will not do. I cleared it through Chef already, this is my recipe.
Equipment:
- Large pot with lid
Ingredients:
- 3 tbsp. annatto oil (I’ll tell you how to do this in a separate post later this week)
- 1 strip bacon
- 1/4 cup tomato paste, toasted
- 1/4 cup diced onions
- 1/2 cup rice
- 2 sweet peppers, crushed (aji dulce)
- 3 garlic cloves, crushed
- 1 3/4 cups Jasmine Rice
- 3 3/4 cups chicken broth)
- 1 tsp. dried oregano
- 1 tbsp. coriander seed, ground
- fresh oregano and cilantro
Procedure:
- In a large sauce pan pour in the annatto seed then chop up the uncooked bacon into small pieces.
- Cook the bacon then add the tomato paste, diced onions, sweet peppers, corn and garlic cloves.
- Simmer for 5 minutes covered.
- Stir it then simmer for another 10 minutes.
- Add the chicken broth, and rice, dried oregano, and coriander seed then stir once and leave uncovered, remember to do this on medium-high heat.
- Bring the mixture up to a soft boil then cover once the water level is even with the rice then cover and cook on low heat for 15-20 minutes.
- Serve with fresh oregano and cilantro over the top of the rice once you have placed it into a serving dish.
Risotto, just when I was feeling confident Risotto comes to knock me back down to size
(Picture)
Equipment:
- High sided pot
- Wooden spoon
Ingredients:
- Carnaroli rice, 2 cups or Arborio, Viatone Nano, and Baldo Rice
- Chicken stock
- Butter
- Extra Virgin Olive Oil
- 1/2 yellow onion
- White wine
- Saffron, pinch
Procedure:
- Melt butter and oil in pot
- Sweat onion (no color)
- Add saffron
- Add rice and pearl
- Deglaze with white wine
- Add enough stock to cover rice
- Stir risotto constantly, don’t want your rice to dry out
- Takes 20-30 minutes to cook al dente
- Adjust seasoning with more stock
- Stir in cheese and soft butter
- Place lid on rice and let rest before serving
