Spicy Summer Seasoned Rice
Arriving in the Big Apple a few days before a conference, was an excellent plan. I hardly ever see my uncle and he has a beach house out of the city at this time of year. We met up on the train to paradise. His friends are always a hoot, and this group was no different.
In an effort to keep things simple, a group of us descended on the grocery store to purchase enough grub for the evening. There would be 10-12 of us, so we decided to grill various types of meat, make some beans and rice, and serve it with tortillas.
Squash is in season, tomatoes are coming on, and one fellow found two nice jalapeno peppers. We chopped and diced and created a nice spicy rice.
Spicy Summer Seasoned Rice
- 2 cups rice
- 2 - 3 cups sliced summer squash (or any squash really)
- 2 medium onions, diced
- 5 cloves of garlic, diced
- 1.5 cups stock (any stock will do)
- 2 jalapeno peppers, diced
- 1 tsp dry hot pepper powder
- 1 cup white wine (if you have it, beer would work well, too)
- 1 tsp oregano
- 1.5 cups diced tomatoes
- 1 sprig fresh rosemary, diced (leave the stem out)
- olive oil
- salt and pepper to taste
- Caramelize the onions in the olive oil - I used 2 tablespoons oil, but you can adjust it as needed.
- Throw in the garlic and fresh peppers and sauté for 1-2 minutes.
- Add the squash - sauté for a few minutes.
- Toss in the rice and spices - sauté until the rice browns a bit
- Add the stock and tomatoes and stir
- When the rice has absorbed enough stock to just have a few pools of liquid, add the wine
- Cook covered, stirring from time to time
- Add water as the rice absorbs liquid until the rice is a texture you like
- Salt and pepper to taste.
I'm only posting this because I'm a typical mother, and I have run out of photocopies of boring newspaper articles with which to bore my child AND also have come to the end of home-knit sweaters with arms long enough to accommodate a gorilla to inflict upon members of the Homestead Holler household.
So here is what I hear is a SUPER pancake recipe from a friend of The Holler.
By the way, has anyone enthused about the sheer number of chigger bites you can rack up at The Holler?
Bowmans' Perfect Pancakes
1 cup milk/buttermilk*
4 eggs separated
1 cup flour
Dash of salt
1 T. sugar
1 1/2 t. baking powder
*If substituting buttermilk for the milk, use 1/2 t. baking soda instead of
1 1/2 t. baking powder. If batter is too thick, thin with milk.
1.Beat together milk/buttermilk and egg yolks. Mix the dry ingredients.
Beat the egg whites until stiff but not dry.
2. Combine the dry ingredients and milk-yolk mixture, stirring to blend.
Gently fold in the egg whites; they should remain somewhat distinct in the
batter.
3. Cook on a greased griddle or skillet.
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OK OK OK - i am setting you up as a guest blogger already so that everyone can see your recipes... Be sure to tag them "recipe"
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