Hot & Spicy - Rice and Noodles

Rice and Noodles are the cornerstone of many cuisines and their unassertive taste lends itself to flavoring with mild or hot spices, or a mixture of both. Rice dishes are particularly popular in Louisiana.  Noodle dishes are justly popular in Thailand and China where they are combined with chilies, limes, sesame oil and many other ingredients.

*Pad Thai (Thai Fried Noodles)*

*Crisp Fried Rice Vermicelli*

INGREDIENTS

Oil for frying

6 oz rice vermicelli

1 tbs garlic, chopped

6 dried chilies, seeded and chopped

2 tbs shallots, chopped

1 tbs dried shrimp, minced

4 oz ground pork

4 oz cooked shrimp, shelled & chopped

2 tbs brown bean sauce

2 tbs rice wine vinegar

3 tbs fish sauce

3 tbs sugar

2 tbs lime juice

1/2 cup bean sprouts

GARNISH

2 scallions, sliced

2 tbs fresh cilantro, chopped

2 eggs omelet, rolled & sliced

2 red chilies, chopped

1.  Heat oil in a wok.  Break vermicelli into small handfuls and deep-fry until they puff up.  remove and drain on paper towel.

2. Leave 2 tbs oil in wok and add garlic, chilies, shallots & shrimp. Cook until fragrant.  Add pork and stir-fry until no longer pink.  Remove and set aside.

3.  To the same wok, add brown bean sauce, fish sauce and sugar.  Bring to gentle boil and stir until sugar dissolves.

4.  Add lime juice and adjust seaoning.  It should be sweet, sour & salty.

5.  Reduce heat add pork mixture and bean sprouts. Stir to mix.

6.  Add the rice noodles and toss gently to coat.  transfer to platter and garnish.

*Cajun Jambalaya*

*Louisiana Rice*

INGREDIENTS

4 tbs vegetable oil

1 small eggplant, diced

8 oz ground pork

1 green bell pepper, seeded & chopped

2 celery ribs, chopped

1 onion, chopped

1 garlic clove, crushed

1 tsp cayenne pepper

1 tsp paprika

1 tsp fresh ground black pepper

1/2 tsp kosher salt

1 tsp dried thyme

1/2 tsp dried oregano

2 cups chicken stock

8 oz chicken livers, minced

2/3 cup long-grain rice

1 bay leaf

3 tbs fresh parsley, chopped

celery leaves for garnish



1.  Heat oil in large pan until piping hot, then add eggplant and stir-fry for 5 minutes.  Add pork and cook  until browned, using a wooden spoon to break up any lumps.

2.  Add the green pepper, celery, onion, garlic and all the spices & herbs.  Cover and cook over high-heat for 5 minutes, stirring frequently.

3.  Pour in chicken stock and stir to remove any sediment from the base of the pan.  Cover and cook for 6 minutes over med-heat.  Stir in livers and cook for 2 minutes.  Stir in rice and add bay leaf.

4.  Reduce the heat, cover & simmer for 6-7 minutes.  Turn off heat and let stand 15 minutes.  Remove bay leaf and stir in chopped parsley.  Serve garnished with celery leaves.