Embrace the leftover rice and alternate takes!

Don’t waste your leftover rice! It’s just as valuable as those alternate takes the cats recorded in the 50’s and 60’s! Is it just me, or were there lots of alternate takes on those recordings? Like, all those Freddie Hubbard, Miles Davis, Horace Silver, Cannonball albums?

*Jazz Lingo: For those non musicians out there (an alternate take is when musicians decide to put two different versions of the same song on one recording)

The point is, is don’t let the rice or the alternate takes go to waste! Don’t skip over them. The alternate take can be just as good as the other version of the tune, if not better!!

Like this one for instance..

♫ Freddie Hubbard “You’re My Everything- Alt. Take” 

With my extra brown rice from the Thai place, I made a stir fry with all the leftover veggies I had in my refrigerator. I started with 2 tbsp olive oil in a pan over med heat. I added 2 cloves minced garlic, 1 tbsp grated ginger, 1 red chili (thin slices- deseeded if you don’t like it too hot) But hey, I like it hot. Sidenote: Be careful what you do with your fingers after touching the chili. Don’t touch your nose.. err.. like I just did. It burrnnnns! Ok back to the cooking:

Cook for 2-3 minutes. Tear a handful of kale in the mix. Add a little water if too dry. Cook for a minute. Add rice. Make a well with the rice. Scramble 1 egg in the middle of the pan. Toss with rest of mix. Add soy sauce. Season to taste. Finish with fresh chopped spring onion. 

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Voila! Super fast meal in five minutes, and you didn’t waste a thing!

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Feijoada and Muqueca in Rio!

As promised, here’s our video from Rio exploring feijoada! It was so yummy.. The absolute ultimate rice and beans dish, with lots of different toppings! My favorite was the salty fried yuca! The Muqueca had such depth to its flavors. It actually reminded me a lot of the bouillabaisse I would make at the French culinary institute minus the Pernod Ricard and the fennel. It’s amazing how stuff works out like that. Check it out.. Here’s Jonathan, Rie, Crystal and I!

See you TONIGHT Sao Paolo! 😀 !

“South America and Duke Ellington” Ep 1 Pt 2 Sofrito

Sofrito and rice

Yield: serves 2

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What you need: 

  • 1 red bell pepper
  • 1 green bell pepper
  • 8 aji dulce peppers (can be found in Latin food markets)
  • 4 roma tomatoes
  • 2 medium yellow onions
  • 3 cloves of garlic
  • handful cilantro
  • handful culantro (recao) (can be found in Latin food markets)
  • pinch salt/pepper
  • extra virgin olive oil to drizzle into food processor

For the rice:

  • Box of yellow rice (follow directions)

In a food processor, process all ingredients until you reach a chunky consistency. In a stock pot sautee 1 1/2 cups of sofrito for 1-2 minutes over medium heat. Add rice and cook according to directions.

Stay tuned for part 3!!

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