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Monday, February 27, 2012

Rice Pudding

I've had an urge for this for a bit, so I decided to make some and do a quick blog post on it. It takes me back to when I was kid. I'd go to my grandmother's house and she'd have a fresh batch on the stove or chilling in the fridge. I can't seem to duplicate her recipe, but I like this one.

It's pretty simple to make. You'll need to get the following ingredients:

3 cups milk
1/3 cup long grain white rice
1/3 - 1/2 cup raisins
1/4 cup sugar

Alright, so first, take the milk and put it in a saucepan. Bring the milk to a boil, slowly. When the milk begins to boil, add the rice and raisins. Reduce the heat to low, cover and simmer for about 35 minutes or until most of the milk is absorbed.

The mixture will appear as if the milk began to curdle. This is perfectly normal and exactly how you want it to look. Remove the pan from the heat and stir in the sugar.

Spoon it out into serving dishes and chill in the fridge. You can enjoy it right away, while it's still warm, but I prefer mine chilled. You can also top it. Traditionally it is topped with a sprinkle of nutmeg. I like that, but I also sometimes top it with a small sprinkle of cinnamon sugar. It's soo good. I hope you enjoy it as much as I do!

Monday, February 20, 2012

Liver & Onions

Hey there "Q" fans! I've got a down home, country cooking classic here. Being born & raised on a farm, I had to endure, I mean enjoy this from an early age. As a child, it was a meal that conjured terror, but as I grew older, I learned to love it.

Some people love it and some people hate it. One of the things people don't like is the texture. I find if you overcook it, it becomes grainy, so don't walk away while cooking it. Timing is important to get a tender piece.
What you'll need is fairly simple:

1 1lb beef liver
1/2 onion, sliced
2 T butter
2 T olive oil

In a hot skillet, saute your onions until they begin to caramelize. This should only take a few minutes. Set aside the onions and add the olive oil to the pan.

Lightly salt and pepper both sides and dredge the liver in the flour and shake off any excess. Place the liver in the pan and cook about 3 or 4 minutes on each side. The outside will get a nice crispy crust and the center will be a bit pink.

Top your liver with the warm caramelized onions and serve with your favorite sides. I chose mac & cheese to accompany it. Trust me, if you cook it right, you can't go wrong...Delicious!