Today’s Theme as I am checking my emails seems to be all about either Chicken or Bacon.
Starting with one of my favorites http://www.chow.com/ the specialty today was
One-dish meals ofchicken and ricesimmered with aromatics, spices, and vegetables pop up all over the world, in many different cuisines. Here are eight versions Chowhounds love:
1. Lidia Bastianich’sriso alla pitocca (traditional chicken and rice) is a specialty of Italy’s Lombardy region made with short-grain Arborio rice. –chowser
2. Crushed cardamom pods, cinnamon, and an assortment of toasted nuts give Nigella Lawson’s “lovely and very easy” saffron-scented chicken pilaf a Middle Eastern flavor. –helen_m
3. West African jollof rice is a “fantastic” jambalaya-like dish seasoned with aromatic spices. –Monch
4. The Malaysian staple Hainanese chicken rice is three dishes in one, served side by side: poached chicken with a dipping sauce; rice cooked in the poaching liquid; and poaching liquid served as soup (a squeeze of fresh lime juice really brightens it up!). –sarinaL
5. Daisy Martinez’s arroz con pollo is made with achiote oil and a sofrito of aromatic vegetables, peppers, and herbs, and finished with olives and pimientos. –sparky403
6. This simpler arroz con pollo from America’s Test Kitchen is also “fantastic.” –Davwud
7. Plenty of ancho chile powder spices Rick Bayless’s red chile chicken and rice with black beans. –juliejulez
8. With flavor from tomatoes, onions, and smoky chiles, this spicy chipotle chicken and rice is “really good.” –juliejulez
Discuss: Chicken and Rice recipes?
Photo of CHOW’s Chicken and Smoked Andouille Jambalaya by Chris Rochelle / CHOW.com
So the next spot that I visited was http://www.recipe4living.com
Where is the Bacon you ask lol…
Original recipe makes 24 pieces
12 spears white asparagus
4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
4 ounces enoki mushrooms
24 slices bacon
- Preheat oven to 425 degrees F (220 degrees C).
- Bring a pot of water to a boil. Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. When done, plunge the asparagus into ice water to stop the cooking. When cool, trim the asparagus to 8-inch lengths. Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. The bacon should be wrapped around twice so that there are two layers.
- Trim the enoki mushrooms, and separate into 12 pieces. Stuff each enoki piece with four pieces of shiitake. Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.
- Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.
- To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. Drain on paper towels for a moment before serving.
So now you don’t have to ask the age long question of “Where’s the bacon”.
Happy Cooking Everyone