Dirty Rice – Cajun Style Pork Fried Rice

Dirty Rice

The Best Dirty Rice, Ever!

I just can’t say enough about this Dirty Rice recipe.  I’m telling you, truly, it’s the best version I’ve ever had and I’m not just saying that because it’s my recipe.  My wife and I just kept going back for seconds, thirds and fourths.  Okay, there was nothing left when we got done eating and my kids loved it too.  Now that’s saying something because this recipe has liver in it.  It’s true, I designed this recipe to be more family friendly and than the traditional spicy recipes but don’t let that steer you away from trying it.  Some chopped peppers and a dash of Cayenne will quickly put you back in business, if you like it hot, and I guarantee this recipe will be at the top of your list of rice recipes, from here on out.

Dirty Rice

Traditional Dirty Rice

Most Dirty Rice recipes have a kick to them.  This means peppers and spice.  I avoid both in this version for several reasons.  First, because it makes it more family friendly and, second, because it can easily be added to this recipe, with out changing a thing, if you prefer it.  And, third, this version is absolutely amazing.

I mentioned before that I don’t use peppers in this recipe.  I add sweet peas instead and as an alternative to using Old Bay or something even spicier, like “Slap Ya Mama”, I use Knorr Beef Bouillon.  Now that’s not to say that any beef bouillon will work, because I’m not sure that it will.  I just know that Knorr is uniquely seasoned and balanced to make this Dirty Rice perfect.  In my opinion, it’s a lot like Ramen Noodle season packs or the seasoning pack found in a box of Rice-A-Roni.  So know that I’m not advertising for Knorr, I just know that it just works wonders in this dish.

Also, be sure to check out my Cajun Stuffed Peppers, my Jambalaya and both my How to make Boudin and my Boudin Balls recipes.

Dirty Rice Ingredients:

2 cups Rice, uncooked
4 cups Water
8 oz Ground Pork
4 oz Chicken Liver
2 Garlic Cloves, chopped
1/2 Onion, chopped
2 Green Onions, chopped
1/2 cup Fresh Parsely, chopped
1 Celery Stick, chopped
1 Cup Peas
2 tbsp Knorr Beef Bouilion
1 Stick Butter

Be sure to watch the short video tutorial for this Dirty Rice recipe and I’ll show you exactly how to make it.

Caprese Portobellos with Balsamic Glaze

Caprese Portobellos

The Best Caprese Portobellos

If you love Mushrooms and you love Caprese, you are absolutely going to love this Caprese Portobellos recipe because it combines the best of both worlds.  Using Large Portobello mushroom caps gives a ton of surface area to cram in plenty of Mozzarella, Tomatoes and Fresh Basil.  And, if you prepare your dish the way I show you how to do it, you’re whole world will change.  So open your mind to other possibilities and I’ll show you how to make the best Mushroom Caprese.

Caprese Portobellos

What is Caprese Portobellos

To understand Caprese you must understand, first, that it is a traditional Italian recipe that usually breaks down to 3 basic ingredients: Mozzarella, Tomatoes and Fresh Basil.  Many folks consider Caprese Antipasto ingredients and many Caprese Salad recipes exist because of the over all freshness the combination provides.  My sources tell me that the real Caprese is just Buffalo Mozzarella, which is made from Buffalo milk and it’s a typical dish served in the Isle of Capri.

Normally, Caprese Portobellos is prepared and served with fresh Tomatoes but I am recommending my Marinated and Roasted Cherry Tomatoes, instead, for several reasons.  First, because roasted cherry tomatoes are awesome, so that’s just a no brainer, and second because you want to add olive oil to the mushrooms and the olive oil, marinating the cherry tomatoes, has garlic and fresh herbs roasted into it.  So it really enhances the flavor, a ton.  If you want to use fresh tomatoes, instead, that’s fine too but I highly recommend mixing a 1/4 cup of olive oil with some fresh chopped garlic and a pinch of salt, at the very least, and add that to the mushrooms.

Also, when it comes to the Balsamic Glaze, most recipes recommend a 1 to 4 ratio of Brown Sugar and Balsamic Vinegar.  I don’t agree with this at all and I was trained to balance the bitter with more sweet.  I would recommend a 1 to 1 ratio, instead but that’s entirely up to you.  Bring it to boil and reduce the heat to medium.  Cook it for 5 minutes until the sauce reduces and practically caramelizes and you will have a perfect glaze.

Caprese Portobellos Ingredients:

4 to 6 Large Portobello Mushroom Caps
4 oz Cherry Tomatoes, marinated & roasted
1/2 cup Mozzarella Cheese
6 Fresh Basil leaves, chopped
2 tbsp Butter, melted
1 Garlic Clove, chopped
Salt and Pepper, taste

Balsamic Glaze
1/4 Cup Balsamic Vinegar
2 tbsp Brown Sugar

Be sure to watch the short video tutorial for this Caprese Portobellos recipe and follow the recommendations in this post for a perfect dish.

Garlic Mushrooms and Onions

Garlic Mushrooms and Onions Main Pic

This is just a wonderful way to serve Garlic Mushrooms and Onions.  Whether you’re preparing a side dish or something to compliment your fish or steak, this recipe is just the way to go.  There is however another alternative I would like you to consider…

Youtube Garlic Mushroom & Onions with Swiss Main pic

Here I combine the ideas behind a Mushroom and Swiss, French Onion Soup and Stuffed Mushrooms.  Then I wrap them up into one glorious recipe that just can’t be denied.  The Broth soaks into the toasted garlic bread and that Swiss cheese just melts around every ingredient.  So every bite you take it simply amazing!

If you’re interested in the two recipes that inspired this one check them out in the links below.  Both recipes truly are the best of the best and definitely worth a look.

CLICK HERE for Stuffed Mushrooms
CLICK HERE for French Onion Soup

Garlic Mushrooms and Onions Ingredients:

2 lbs Mushrooms, whole
1 Onion, sliced
3 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Beef or Vegetable Broth, Aju is best
1 tbsp Butter
2 tbsp Olive or Vegetable Oil
Salt and Pepper to taste

Garlic Bread
Swiss Cheese, 1 for every slice of bread