Chef Kevin Belton’s Dirty Rice
Dirty Rice is a classic Creole dish that is a favorite among many. With its unique blend of flavors and spices, it is sure to satisfy your taste buds. Chef Kevin Belton has perfected this recipe, and now you can create it in your own kitchen.
Ingredients:
- 1 pound ground beef
- 1/2 pound chicken livers, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup long-grain white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
Instructions:
1. In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
2. Add the chopped chicken livers to the skillet and cook until browned.
3. Add the celery, green bell pepper, onion, and garlic to the skillet. Cook until the vegetables are tender.
4. In a separate saucepan, bring the chicken broth to a boil. Stir in the rice, salt, black pepper, paprika, dried thyme, and cayenne pepper. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked.
5. Combine the cooked rice with the meat and vegetable mixture in the skillet. Mix well.
6. Cover the skillet and cook over low heat for 10 minutes to allow the flavors to meld together.
How to Prepare:
To prepare Chef Kevin Belton’s Dirty Rice, start by browning the ground beef in a large skillet. Once it is cooked, add the chopped chicken livers and cook until they are browned as well. Then, add the chopped celery, green bell pepper, onion, and minced garlic to the skillet. Cook until the vegetables are tender.
In a separate saucepan, bring the chicken broth to a boil. Stir in the long-grain white rice, salt, black pepper, paprika, dried thyme, and cayenne pepper. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked.
Once the rice is cooked, combine it with the meat and vegetable mixture in the skillet. Mix everything together well. Cover the skillet and cook over low heat for 10 minutes to allow the flavors to meld together.
Preparation Time:
This recipe takes approximately 40 minutes to prepare.
Servings:
This recipe serves 4 people.
Nutrition Facts:
- Calories: 460
- Total Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 256mg
- Sodium: 742mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 36g
Tips:
- Feel free to add your own twist to this recipe by incorporating your favorite spices and herbs.
- Serve Chef Kevin Belton’s Dirty Rice as a main course or as a side dish with grilled chicken or pork.
FAQs:
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the rice and meat mixture ahead of time and refrigerate it. When you’re ready to serve, heat it up in a skillet and let the flavors develop.
Q: Can I use different types of meat?
A: Absolutely! You can substitute the ground beef with ground pork or turkey if you prefer.
Q: Is this recipe spicy?
A: The cayenne pepper adds a mild heat to the dish, but you can adjust the spice level to your liking by adding more or less.
Chef Kevin Belton’s Frozen S’mores Recipe
If you’re a fan of the classic campfire treat S’mores, then you’ll love Chef Kevin Belton’s Frozen S’mores. This delicious twist on the traditional recipe combines all the flavors of a S’more in a frozen, refreshing dessert.
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 pint vanilla ice cream
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
Instructions:
1. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated.
2. Press the crumb mixture into the bottom of a greased 9-inch square baking dish. Set aside.
3. In a separate bowl, soften the vanilla ice cream by stirring it until smooth and creamy.
4. Spread the softened ice cream evenly over the graham cracker crust in the baking dish.
5. Sprinkle the mini marshmallows and chocolate chips over the ice cream layer.
6. Cover the baking dish with plastic wrap and freeze for at least 4 hours or until firm.
How to Prepare:
To prepare Chef Kevin Belton’s Frozen S’mores, start by combining graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix well until the crumbs are evenly coated. Press the crumb mixture into the bottom of a greased 9-inch square baking dish. Set it aside.
In a separate bowl, soften the vanilla ice cream by stirring it until it becomes smooth and creamy. Spread the softened ice cream evenly over the graham cracker crust in the baking dish. Then, sprinkle mini marshmallows and chocolate chips over the ice cream layer.
Cover the baking dish with plastic wrap and freeze it for at least 4 hours or until the dessert becomes firm. Once it is completely frozen, you can cut it into squares and serve.
Preparation Time:
This recipe requires a total of 4 hours and 15 minutes, which includes 4 hours of freezing time.
Servings:
This recipe serves approximately 9 servings.
Nutrition Facts:
- Calories: 278
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrate: 36g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 3g
Tips:
- You can customize this recipe by adding different toppings such as crushed nuts or drizzling caramel or chocolate sauce over the frozen dessert.
- If you don’t have a square baking dish, you can use a rectangular one or even individual ramekins for individual portions.
FAQs:
Q: Can I use a different flavor of ice cream?
A: Absolutely! Feel free to experiment with different flavors such as chocolate, strawberry, or even mint chocolate chip.
Q: Can I make this recipe without an oven?
A: Yes, this recipe doesn’t require any baking. The freezing process will solidify the dessert.
Q: Can I use regular-sized marshmallows instead of mini marshmallows?
A: Yes, you can use regular-sized marshmallows, but make sure to cut them into smaller pieces to ensure even distribution throughout the dessert.
… (continue with the remaining recipes)
