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

• 2 cups peeled seeded chopped tomatoes, with their juices (or substitute canned, reserving the liquid)
• 1/4 lb bacon, cut into 1/2 inch wide strips
• 1 large onion, cut into 1/4-inch dice
• 1 large red bell pepper, cut into 1/4-inch dice
• 2 celery ribs, finely diced
• extra virgin olive oil
• 2 jalapeno peppers, seeded and diced
• 1 poblano peppers or 1 yellow bell pepper, seeded and diced
• 2 bay leaves
• 4 fresh thyme sprigs
• kosher salt
• fresh ground black pepper
• 1 3/4 cups chicken broth (or canned low sodium broth, or a combination of half chicken, half shrimp broth or bottle clam juice)
• 1 cup basmati rice
• 4 scallions, thinly sliced
• 1 small bunch basil or 1 small cilantro, leaves removed
• 1/2 lemon

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.