First of all

Tuesday, June 19, 2012

I burn my hands twice in one week.

The first time I burn my hands, it was definitely a 'shame on me' moment. I was attempting to create a scrumptious dish from Frank Stitt's Southern Table Cookbook in my own kitchen.

The recipe is called Lowcountry Red Rice.  I was very excited to try it and I was extra excited because The Man said he thought he would really enjoy it--if I made it with shrimp.  So I dove right in and made it as directed.  One thing I didn't do was put gloves on to chop up the jalapeno peppers...

So for two days after I made the dish, my hands felt like they had a sunburn.  I gave myself a first degree jalapeno burn! 

Icing on the cake was that I accidentally purchased and used jasmine rice instead of basmati rice and The Man didn't like the dish because he doesn't like jasmine rice and I know that.  My dish was doomed to fail from the moment I left the grocery store.

So here are my tips for making Lowcountry Red Rice.  Which was very good and is one of those dishes that tastes fabulous fresh or leftover the next day.

1. wear gloves when chopping the jalapeno peppers.
2. don't get the wrong rice.
3. I don't have a third tip, but to hear how I burnt myself again just a few days later, scroll down past the recipe.

LOWCOUNTRY RED RICE

Directions:

  1. 1
    If using fresh tomatoes, drain them in a sieve or colander set over a bowl to catch their juices; set juices aside.
  2. 2
    In a large Dutch oven, cook the bacon over medium heat until it is beginning to crisp; with a slotted spoon, transfer the bacon to paper towels to drain.
  3. 3
    Return Dutch oven of drippings to the stove; add the onion, bell pepper, and celery; saute until softened, about 10 minutes (add a little oil if the bacon fat seems insufficient).
  4. 4
    Add the jalapeno, poblano, tomatoes, bay leaves, and thyme to the pot; season with salt and pepper to taste; simmer for about 10 minutes, until the peppers have softened.
  5. 5
    Meanwhile, in a medium saucepan, combine the broth with a scant 1/4 cup of the reserved tomato juices (discard any remaining juice) and add salt to taste.
  6. 6
    Bring to a simmer; add the rice, return to a simmer, and stir a few times.
  7. 7
    Decrease heat to the lowest setting, cover, and cook until the rice is tender, about 16 minutes.
  8. 8
    Add the rice to the vegetable mixture, along with the bacon; taste for seasonings.


Read more: http://www.food.com/recipe/lowcountry-red-rice-417289#ixzz1yHygjNVP


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Then just 48 hours after my hands stopped tingling with pain, I was again in the kitchen , preparing a lovely repast.  There I was taking out the perfectly roasted potatoes wearing my dollar store oven mitt and suddenly, my right hand was a mass of pain.

 Did I drop the potatoes?  No Ma'am, I got those on the stovetop, whipped off my mitt and plunged my hand into cold water.

Lesson here, if your hubby buys a set of oven mitts from the dollar store, don't actually USE them.

3 comments:

misssrobin said...

Thanks for the great advice about the peppers. Ouch!

Yeah, crappy oven mitts have gotten me before. Sorry about that.

Stopping by from SITS. Have a great weekend.

Louise Ducote said...

At least you didn't rub your eyes with your jalapeƱo hands! The rice sounds yummy; I may have to try it for my Cajun hubby.

Michelle said...

That stinks!(I have crappy oven mitts too!)
Michelle
http://normalchaosforamultitaskmom.blogspot.com/2012/06/place-i-need-to-be.html