I only post recipes that I make up and are simple, easy, and cheap. I’m a terrible cook because I’m impulsive, lazy, and AADHD.
However, this one usually works:
- Half a cabbage, cut up however you like it. I sliver mine with a razor sharp Global.
- 1 TBs Sesame Oil
- 2 TBs Rice Vinegar
- 1 TBs Black Pepper
- 1 Ts Salt
Mix it all up and eat it now or wait until it gets even better.
1 chicken, cut into 8 pieces, or whatever bone-in chicken you have laying around
1 bottle of your favorite BBQ sauce
Start the grill.
Dump the bottle of sauce in a pot. Fill the bottle with water, shake it up, pour into the pot.
When it’s boiling, add the chicken. Cook for 20-25 minutes or sostirring occasionally, until the chicken starts to fall of the bone a little.
Throw the chicken on the cooler side of the grill, if you can do indirect heat, otherwise make sure the grill is on low. You don’t want it to stick.
Brush some of the sauce on the chicken and cover. Wait a bit, brush more sauce on, wash, rinse, repeat until there’s like 1/4 of the original sauce left in the pot, and the chicken has some nice chariness/crispiness to it.
Throw the chicken back in the pot to coat w/the sauce and serve.
Made this last night, easy and quick, mmm. This is a great way to cook shrimp as it’s hard to overcook them, and they absorb all the flavors of the rice. I call it “Dirty” rice because this batch ended up with a nice grey-brown color, but YMMV…
- 1 bag frozen, EZ-Peel shrimp, 24-30 count (preferable western hemisphere like Belize)
- 1 cup rice (I used Jasmine, anything should work)
- 2 cups chicken stock
- 2 tbsp white wine
- 1 peeled carrot
- 1/2 peeled red onion
- 3-4 cloves peeled garlic
- 1 stalk celery
- 1 Jalapeño pepper
- 2 tsp. black peppercorns
- 1 tsp. caraway seeds
- 1 tsp. sea salt
- 1 tsp. ground cayenne pepper
- 2 tbsp. oil of your choice
Rinse the shrimp briefly under cold water and allow to thaw. The bag says run continuously under cold water until thaw. Great advice; way to conserve water. When they’re ready, peel off and chuck the skins.
Dice the veggies into small pieces.
Mortar/pestle the spices into a coarse mixture.
Heat up the oil in a heavy pot on medium-low heat. Let the oil get really hot, then throw in the veggies. Stir them until they caramelize.
Pour in white wine to de-glaze. Add rice and continue stirring until wine is absorbed and stuff starts to sizzle again.
Pour the chicken broth slowly, a little at a time, stirring continuously, over a 15-18 minute period. Test the rice occasionally, it should get tender yet firm, creamy and maybe a little crunchy.
Turn heat on low, toss in the shrimp, and cover for 5 minutes.