Saturday, May 22, 2010

Justin Wilson

One of my favorite dishes to make for dinner is Dirty Rice, but I've never had the true cajun recipe, until now.  Thanks Steve, for letting my borrow your Justin Wilson Cookbook! 

2 lbs ground beef
2 lbs ground pork
1 lb chicken giblets (ground)
1 cup yellow onions (diced)
1 cup diced shallots
1/2 cup diced bell pepper
1/4 cup ground garlic
1/4 cup finely chopped parsely
4 bay leaves
1 tsp black pepper
2 cans cream of mushroom soup
2 cups celery
3 tablespooons Lean & Perrins Sauce
1/2 lb butter
salt to taste

"With about 2 cups of water, mix all meats together in a heavy pot, on a medium hot burner.  Add all the above seasoning ingredients except mushroom soup at the start of cooking.  Cook medium speed approximagtely 4 hours.  Stir often.  Then add the cream of mushroom soup.  Continue cooking for 30 minutes.  Boil 2 lbs long grain rice.  Let rice cook completely.  After rice has cooked, mix with the meat ingredients thoroughly.  Allow to steam or cook on a low heat for approximately 30 minutes before serving.  Serves 10"

How Justin cooked rice:

"Place as much rice as you need in a heavy pan.  Cover with water until the wtaer is first joint deep above the level of the rice.  Use the middle finger to measure, since the first joint of the middle finger is the same lenght in every normal-sized adult, believe it or not! Add salt to taste, usually about two teaspoonsfull. Place over hottest flame and let it come to a rapid boil.  Boli in this fashion until you can't see any water bubbling in the holes which will appear in the surface.  Then, turn heat to simmer and simer for 30 to 40 minutes, with pan lid on.  Don't even peek at it until you're ready to serve it.  Above all, don't panic.  If you follow this carefully, you won't burn a damn t'ing, I garontee!"