The holiday season is always a little more metallic here in New Orleans. Also, it is the end of the NOLA Tricentennial!
Last week KP and I had Swamp Solstice, a charity bicycle ride, and this time our theme was Queen “I Want to Ride My Bicycle!” We had toasts, Freddie Mercury impersonations, dance-offs, bratwurst and pretzels and so much more.
One of my favorite activities of the year. Our charity supported was ISLA- Immigration Services and Legal Advocacy, and with our t-shirt sales we raised nearly $500! Please donate if you feel so inspired. Don’t stop me now!
I’m not sure how I lived before my InstaPot—our latest kitchen appliance which has allowed me to trash both my rice cooker and my slow cooker. What a fabulous device, especially for legume fans like me who really want to use dry beans, but usually can’t remember to soak them within an hour of making a plan to cook a bean dish. Here is a great Monday night special for all my New Orleanians.
Insta-Pot Red Beans and Rice
Adapted from Cooking with Your InstaPot Mini by Heather Schlueter
So many great recipes in this cookbook, and I MARVEL at how simple and fast they are! I am a pressure cooker convert!
RICE
1 cup uncooked white rice
1/2 teaspoon salt
chopped parsley for garnish
RED BEANS & SAUSAGE
1 cup dried red beans
1 pound cooked andouille sausage sliced
2 stalks celery sliced
1 medium green bell pepper seeded and diced
1/2 medium onion diced
1 clove garlic minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon cayenne pepper
Rice: Add the rice, salt, and 1 1/2 cups water to the Instant Pot inner pot and stir. Secure the lid, ensuring the valve is turned to the Sealing position. Select the Rice button. The timer will self-calculate.
Once cooking is complete, turn the valve to the Venting position to release the pressure. When all the pressure is released, carefully remove the lid. Fluff the rice with a fork. Transfer the rice to a large bowl, garnish with parsley, and set aside. Wash and dry the inner pot.
Red Beans & Sausage: Add all the remaining ingredients plus 3 cups water to the inner pot and stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 45 minutes. I made a double batch for a larger party and found that needed 60 minutes.
Once cooking is complete, allow the appliance to natural release for 10 minutes. After 10 minutes, turn the valve to the Venting position to release the pressure.
When all the pressure is released, carefully remove the lid and stir well. Serve the bean/sausage mixture and rice either separately or combined.
Hey, this is a snazzy gadget, the Hungry Fan 3 in 1 Portable Slow Cooker—keeps your food cold or hot for hours, also can get your food started, and set it to slow cook inside this little sleeping bag for cast iron! I kept my rice warm in this until my guest arrived, three hours after I made it, and it was steaming hot! Amazing! Really hoping I’ll get to use it for an upcoming Saints Play-Off game!
This goes great with a roast chicken, and in particular, I think this chicken is a holiday show stopper.
Juicy Garlic Chicken
Adapted from Food and Wine
BRINE AND CHICKEN
8 cups water
1 cup Diamond Crystal kosher salt
1/4 cup granulated sugar
2 tablespoons black peppercorns
1 garlic head, halved horizontally
1 lemon, thinly sliced
5 chili peppers (I use dedos de moca, a Brazilian type), diced, with seeds if you want really spicy!
6 thyme sprigs
3 rosemary sprigs
2 bay leaves
10 cups ice
1 (3- to 4-pound) whole chicken, giblets removed and discarded or reserved for another use – I used two Cornish hens with this recipe, and it was plenty of garlic rub and only about 10 minutes less cook time. Very juicy, indeed!
GARLIC RUB
1 head garlic
1 tablespoon olive oil
2 tablespoons Champagne vinegar
1 tablespoon finely chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon lemon zest
BOARD DRESSING
Roasted chicken drippings
Olive oil
1/4 cup finely chopped shallot
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1/2 teaspoon lemon zest plus 2 teaspoon fresh lemon juice
1/2 teaspoon black pepper
Make the brine and chicken
Combine 8 cups water, salt, sugar, peppercorns, garlic, lemon, thyme sprigs, rosemary sprigs, and bay leaves in a large stockpot. Bring to a boil over high, stirring to dissolve salt and sugar. Remove from heat. Add ice, and whisk until ice melts. Add chicken. Place a plate upside down on top of chicken to submerge completely. Cover and chill 12 hours.
Meanwhile, make the garlic rub
Preheat oven to 375°F. Cut top from garlic head to just expose cloves (about 1/2 inch). Drizzle exposed top with oil. Wrap garlic head in aluminum foil. Place directly on rack in preheated oven, and roast until cloves are tender and creamy, about 40 minutes. Carefully open foil packet, and let cool slightly, about 15 minutes. Squeeze out garlic pulp, and place in a medium bowl. Add vinegar, rosemary, mustard, salt, and lemon zest, and stir until smooth. Cover and chill until ready to use. I will be using this recipe for other things.
Remove chicken from brine. Discard brine. Pat chicken dry with paper towels. Spread garlic rub evenly over chicken breasts and legs. Place chicken on a wire rack set inside a rimmed baking sheet, and chill, uncovered, at least 4 hours and up to 12 hours.
Remove from refrigerator; let stand at room temperature 1 hour.
Try cooking the birds on an Elevated Cook Chicken Hook, for a more even roast.
Preheat oven to 375°F. Tie legs of chicken with kitchen twine, and tuck wing tips underneath. Roast chicken until a thermometer inserted in thigh registers 165°F, about 1 hour and 30 minutes, loosely tenting chicken with foil halfway through roasting.
Transfer chicken to a cutting board with a juice groove or to a flat cutting board set inside a rimmed baking sheet to catch juices. Let stand 10 minutes. Carve chicken, and transfer to a platter.
Make the board dressing: Scrape carving juices and pan drippings into a measuring cup, and add enough olive oil to equal 1/3 cup. Add shallot, parsley, tarragon, lemon zest and juice, and pepper; stir to combine. Serve dressing with chicken.
Merry Christmas and Happy Everything to all– don’t forget to keep exercising, even if it means getting your friends to all dress up like Santa to make it interesting. Holiday Love from Bake This Day.
