Recipe: Rice with Brazilian Sausage, Red Peppers and Chickpeas

One of my favorite kinds of restaurants to eat at is a Brazilian steak house or "Churrascaria". Typically the service is "rodizio" style. Basically, you're seated and cocktails are offered Shortly thereafter the feast begins. "Passadors" or "meat waiters" come by your table with knives and skewers full of a variety of meats slowly cooked in special rotisserie ovens. Among my favorite meats are sirloin, tenderloin, pork loin and pork tenderloin. Though, I can't complain about the lamb, chicken, fish or duck, though I usually pass on the chicken hearts or chicken livers.

One of my friends' and my own favorites is the roasted Brazilian sausage. I can remember one night in particular at a churrascaria in Montreal known as Le Misla where the sausage was incredible. In fact I think many of the guys at my table that night would have said it rivaled the beef tenderloin!

While it was in churrascarias that I was introduced to Brazilian sausages, it's in my own home and from my own grill that I tend to eat it the most. Luckily, I live near an Portuguese/Brazilian/Spanish market and a dependable supply is always available.

While it is easily great served solo right from the grill, I have managed to use it in a couple of rainy day recipes, when the grill is not available. The recipe below represents my current favorite.

I f you can't find Brazilian sausage where you are, don't fret. This recipe will also do well with a variety of sausages like Italian, chorizo, chourico, andouille and others. Never be afraid to experiment!

Rice with Brazilian Sausage, Red Peppers and Chickpeas

2 TBS. Olive oil
2 lbs. of Brazilian Sausage
4 plum tomatoes (diced)
2 medium onions (diced)
4 cloves of garlic (chopped)
2 tsp. smoked sweet paprika
1 bay leaf
2 cups of red bell pepper (diced)
1 15 oz. can of chickpeas (drained and rinsed)
1 cup of white wine
2 cups chicken broth
2 cups of water
Salt and pepper to taste
Fresh chopped parsley (to garnish)

Put the sausages in a deep pan and just cover them with water. Bring the water to a boil and simmer the sausages until the water almost runs out.

Set the sausages aside. When cool, slice into 1/4" disks.

Set another deep pan or dutch oven over medium-high heat. Add the olive oil. When the oil begins to shimmer add the onions and simmer until they begin to brown.

Add the tomatoes and cook stirring often until they give up their juice.

Add the red pepper, garlic, paprika, bay leaf, and chickpeas and continue to cook stirring occasionally.

Check the seasoning and add salt and pepper to taste.

Raise the heat a little. When the mixture almost loses all its moisture add the white wine and deglaze.

Add the rice and sausage and mix them in thoroughly. Cook it for a few moments to allow the rice to soak up some of the juices and flavor.

Add the chicken broth and water. Stir to mix in well and bring to a boil. Then lower to a low simmer and allow to cook uncovered until the rice is tender and absorbs most of the liquid. Add more liquid during cooking if necessary.

Remove from heat and allow to sit for 5 minutes. Top with chopped parsley and serve immediately.

Recipe: Henry's Mexican-Style Rice

This is a rice dish I prepare when I'm serving Mexican food. I'm not sure how authentic it is because it is my own creation based on a variety of rice dishes I've had on both coasts of Mexico. I do know that my wife, kids and friends love it because it always goes, and its flavor blends well with the Mexican dishes I serve it with. I love to heap chunky guacamole and salsa fresca on this and shovel it into my mouth until the pleasure center in my brain flips into overload. That's comfort food baby! My wife loves it with a good dollop of sour cream.

You do what you like with it, I don't think you're going to be disappointed! It comes together quickly and is easy enough to prepare that I ALWAYS, ALWAYS (written twice for dramatic effect in case you didn't notice), serve it ANYTIME, ANYTIME (yes, again), that I serve Mexican food in my home.

You'll notice that I've listed Goya® Sofrito among the ingredients. I make it with both homemade and store bought sofrito. That depends on the time I have and the ingredients I have on hand. I don't think any American readers will have a problem finding the Goya stuff in the local market (BUY THE FROZEN STUFF!). If you're one of my non-American readers or a hands-on American reader you can find your own sofrito recipe online.

Henry's Mexican-Style Rice

2 Tbs peanut oil
2 Tbs Goya© Sofrito (frozen kind)
1 red pepper (chopped)
1 small onion (chopped)
2 cloves of garlic (minced)
1 6 oz. can of tomato sauce
2 cups of steamed rice
1/2-3/4 cup of cooked peas
1/4 - 1/2 cup of chopped cilantro

Heat a large dutch oven over a medium-high flame.

Add peanut oil.

When oil begins to shimmer, add the sofrito, red pepper and onion. Cook until the onion is translucent.

Add the garlic and cook for 1 to 2 minutes being careful not to burn it.

Add the tomato sauce and blend well.

Add salt and pepper to taste.

Lower heat. Add the steamed rice and blend well.

Stir in the cooked peas.

Remove from heat and add cilantro, fluffing the rice as you mix.

Recipe: Henry's Mexican-Style Rice from Chop Onions, Boil Water - World Food at Home by Henry Krauzyk http://www.choponionsboilwater.com

Recipe: Roasted Pumpkin and Wild Rice

I've really started to appreciate Native American influenced food and it is showing up more and more in the things that I serve in my home. As I've mentioned in previous recipes, the Native American influence on world cuisine is profound. As I'm cooking more and more traditional Native American dishes I'm also beginning to fuse it with other foods I prepare like Mexican, Portuguese, etc. Surely, some of those dishes will find their way into Chop Onions, Boil Water.

Wild rice, an important Native American food, is quickly becoming a favorite ingredient of mine. It has a great nutty flavor, a unique texture and it is packed with protein and vitamins to make it a great addition on your dinner plate. It's versatile and you can use it a number of different ways: rice dishes, stuffings, pancakes, etc. You can be sure I'm going to introduce more recipes that include it.

Due to the nature of its harvest, it is expensive compared to common white rice, (which is not a substitute). I recommend you avoid buying it in your local grocery store because it is usually overpriced there (much like saffron), compared to online outlets or even Trader Joe's.

The recipe below is a great introduction to wild rice. When using wild rice it is not uncommon to cut some white rice into it. In this recipe I use a 2:1 wild rice to white rice ratio. It's possible to alter this ratio to 8:1 white rice to wild rice and still get plenty of flavor and texture of the wild rice. So feel free to back off if on the wild rice if you prefer.

The onions and roasted pumpkin certainly don't hurt this dish at all and if you like it a little sweeter, feel free to add more maple syrup or honey. This is a great pairing with smoked meat, roast chicken and the like. I'm having some with sirloin tips this evening.

Roasted Pumpkin and Wild Rice

1 cup wild rice
1/2 cup medium grain rice
1 2 to 2-1/2 lb. sugar pumpkin (seeded, peeled and cut into 3/4" to 1" pieces)
2 slices bacon (cooked, chopped, fat reserved)
1 medium onion (chopped)
1/2 cup chicken stock.
1 TBS peanut oil
3 to 4 tablespoons maple syrup (use the real stuff, go with darker or grade B)
Salt and pepper to taste

Preheat the oven to 400 degrees.

Rice:

Bring 8 cups of cold water to boil. Add 2 TBS salt and the wild rice. Cook the wild rice at a gentle boil for 35 minutes.

When the 35 minutes is up add the white rice and continue gently boiling for 15 minutes.

When rice is finished cooking, strain and rinse with hot water.

While the rice is cooking:

In a large roasting pan or dutch oven combine the pumpkin, onion, bacon, chicken stock, salt and pepper (to taste), bacon fat and peanut oil. Toss all ingredients to coat evenly.

Pour 2 tablespoons of the maple syrup over the pumpkin pieces. Cover tightly with aluminum foil and bake for 30 minutes.

After the pumpkin and onion mixture has baked for 30 minutes, remove the foil and return the pan to the oven. Roast for about 30 minutes.

When the pumpkin and onion mixture is tender and starting to brown, remove from the oven. If pumpkin has not begun to brown, place it under the broiler for a few minutes. Be sure to keep and eye on it so it does not burn.

When done, remove from the oven. Add the rice mixture and 1-2 tablespoons of the remaining maple syrup, toss to combine. Taste and adjust seasoning.

Serve hot.

Recipe: Roasted Pumpkin and Wild Rice from Chop Onions, Boil Water by Henry Krauzyk