Arroz a la Mexicana con Huevo y Gribenes

Arroz a la Mexicana con Huevo y Gribenes

I though about posting this in the recent thread on tomatoes, but this is really about rice and chicken. But first a quickie about tomatoes this time of year. Recently discovered these jarred tomatoes:



Eaten out of the jar, the citric acid taste is obvious, but when pureed and cooked in a dish like the one described below, it was as good as using fresh tomatoes and better than the hothouse tomatoids or other canned specimens.

Below is a photo of today's lunch: a full-on, chick-a-palooza Mexican rice. It is a variation of a recipe from Diane Kennedy's "Art of Mexican Cooking" with a Michoacan twist using chicken fat instead of lard or oil for browning the rice. And instead of chicken giblets, I added the gribenes (cracklins) that remained after rendering the chicken fat. And it has freshly-made chicken stock and an egg on top. Thank you, Mr. Chicken (and Ms. Chicken for the egg) for a great meal.



Bill/SFNM

That looks great, Bill.

I wish that I knew how to cook.

For lunch today, I had to settle on a restaurant version of this dish, and it wasn't even a Mexican restaurant, it was Thai.



krà-phrao kài râat khâo sài khài dao : chicken/basil over rice with fried eggs (@ Sticky Rice)

E.M.

Bill/SFNM wrote:It is a variation of a recipe from Diane Kennedy's "Art of Mexican Cooking" with a Michoacan twist using chicken fat instead of lard or oil for browning the rice. And instead of chicken giblets, I added the gribenes (cracklins) that remained after rendering the chicken fat

Hot damn Bill, that looks great, using gribenes is inspirational.

Inspired by your post, and Mike G's use of goose lard for the fries in his Belgian dinner, I sauteed potatoes and onions in goose lard this evening. Finished with a wee bit of truffle salt, not bad, not bad at all.

Enjoy,
Gary

G Wiv wrote:I sauteed potatoes and onions in goose lard this evening. Finished with a wee bit of truffle salt, not bad, not bad at all.

Gary,

I had missed the previous posts on truffle salt. Never heard of it before. Gotta try it. Just ordered some. Thanks!

Ever tried truffle flour? Made some fresh ravioli stuffed with shrimp and added just of bit of it to the regular flour. Not bad at all!

Best,
Bill/SFNM

Bill/SFNM wrote:Ever tried truffle flour? Made some fresh ravioli stuffed with shrimp and added just of bit of it to the regular flour. Not bad at all!

Bill,

Never tried truffle flour, but have had truffle infused polenta and risotto, which were are very nice to cook with. Subtle, yet significant, truffle flavor comes through.

Where did you purchase the truffle flour? Online?

Enjoy,
Gary

G Wiv wrote:
Where did you purchase the truffle flour? Online?

Gary,

This is a great site for truffle powder, dried mushrooms, etc.: JR Mushrooms

Bill/SFNM