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rice/grains

Mexican Rice

By dave on 11/2/2008

Serves 6-8 as a side dish.   Published September 1, 2004. Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches […]

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Tomato paella

By dave on 9/6/2007

3 1/2 cups stock or water1 1/2 pounds ripe tomatoes, cored and cut into thick wedges Salt and freshly ground black pepper 1/4 cup extra virgin olive oil 1 medium onion, minced 1 tablespoon minced garlic 1 tablespoon tomato paste Large pinch saffron threads (optional) 2 teaspoons Spanish pimentón (smoked paprika), or other paprika 2 […]

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Jambalaya

By dave on 1/26/2007

Serves 6-8 2 whole bay leaves 1½ tsp salt 1½ tsp ground red pepper (preferably cayenne) 1½ tsp dried oregano 1¼ tsp white pepper 1 tsp black pepper ¾ dried thyme 2 T chicken fat or lard (butter or vegetable oil could also be used) 2/3 c chopped tasso or other smoked ham (3 oz) […]

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