I've got one of those old black and white composition notebooks devoted to recipes from all places-- written in by friends and family, printed out from websites, torn out of magazines. I've even got an old index card that belonged to my great-grandmother, containing a recipe for chocolate fudge. Some of the recipes are old standbys, but most, alas, have never been made by me. Here is a recipe that I printed out from the NYTimes website sometime last year, taped to one of the pages of my recipe book, and finally made for the first time last night. I love it when recipes make the transition from "never made" to "beloved!"
For this recipe, make sure you've got an ovenproof pot. It'd be a good side dish, but it shines in its own right.
Jamaican Rice and Beans
-2 Tbs. evoo
-1 med. onion, finely chopped
-1 bell pepper, preferably red or yellow, stemmed, seeded, and finely chopped
-1 fresh or dried chili, like jalapeno or serrano, stemmed, seeded and minced (Note: I didn't have this so I used a couple pinches each of chile powder and smoked paprika)
-1 Tbs. minced garlic
-1 1/2 c. cooked kidney or other red beans, drained and rinsed (this equals one 15 oz. can)
-1 1/2 c. rice
-1 can coconut milk
-1 tsp. fresh thyme OR 1/2 tsp. dried thyme
-s/p
-1/2 c. fresh parsley or cilantro (I highly recommend the cilantro)
1. Preheat oven to 350. Put oil in ovenproof pot over medium heat. Add onion, bell pepper, chili and garlic. Cook, stirring occasionally, until onion is soft, about five minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender, potato masher, or pastry cutter to semipuree beans in pot (leave half unpureed).
2. Stir in rice, cocunut milk, 1/2 cup water, thyme, and don't be afraid to douse in salt and pepper. Cover pot. Bake until liquid is absorbed and rice is tender, 30-50 minutes (sorry I can't be more definitive on this-- the recipe says 20 to 30, but it took me 50). Taste and adjust seasoning. Garnish with parsley or cilantro.
2 comments:
Coming from an old friend from long days ago at Convent...
Cilantro Ginger Halibut:
1 clove glaric,
1/2 small jalapeno pepper,
1 inch piece of ginger - peeled, choppped,
3 tbs lime juice,
1 cup loosely packed cilantro,
1/4 cup + 2tbs olive oil,
salt/pepper,
1-1/2lbs halibut fillet cut in 4
Combine garlic, japaleno, ginger, line juice and cilantro in blender. Drizzel olive oil till smooth. salt/pepper.
Fill large high-sided skiller w/ 1 inch water. Set over high heat, boil. Set a steamer basket in skillet, put fillets on basket. Cover and steam until fish has just cooked through, but still moist. 5-6min.
Remove and drizzel the sauce on top. Good with rice...and a good mojito.
The site looks great, great recipes. Shoot me an email if you get a chance miss_j216@yahoo.com
i'm totally trying this, meg. we used to eat something like this on the caribbean coast :) so glad to have a recipe for it!
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