• 2 cups cooked Jazzmen Rice
• 1 bunch green onions, finely chopped
• 1/2 bunch cilantro, finely chopped
• 1 roasted poblano pepper, seeded and skinned, finely chopped
• 1/2 cup piquillo peppers, finely chopped
• 2 tablespoons baking soda
• 2 pounds Louisiana crawfish tail meat
• salt and pepper
• 2 cups extra virgin olive oil
• 2 cups water
• oil for frying
• 1 cup mayonnaise
• 1/3 cup Sriracha sauce

Crawfish Fritters with Sriracha Aioli

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• 1 large chicken (31/2-4 pounds), cut into 10 serving pieces (2 drumsticks, 2 thighs, 2 wings, I whole breast, quartered) plus back and neck
• Sea or kosher salt to taste
• 2 tablespoons unsalted butter
• 1 small onion, peeled and diced
• 1 small, leafy celery rib, diced
• 5 cups water
• 1-1/2 cups white rice, long- or short-grained

Smothered Chicken and Rice

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Here is a baroque version of arroz al horno, or "baked rice." Meatballs chicken, pork, and chickpeas are buried in the rice in this specialty of Elche, a small town in the Alicante Province of Spain. This is an ideal dish for home entertaining, as it can be assembled up to four hours in advance and then finished in the oven just before serving.

For the Meatballs:

• ½ pounds  ground lean pork or veal, or a mixture
• ½ cup fresh bread crumbs, soaked in milk or water to cover and then squeezed dry 
• ¼ cup (I½ oz/45 g) almonds, ground 
• 3 tablespoons chopped fresh flat-leaf (Italian) parsley
• 1egg
• grated zest of 1 lemon
• salt and freshly ground pepper to taste

• 1 red bell pepper 
• 6 tablespoons olive oil 
• 3 cloves garlic, peeled but left whole 
• 4 cups chicken stock 
• 1 whole chicken breast, boned with skin intact and cut into 1-inch pieces (about ½ lb)
• 1/2 pound pork, cut into 1-inch cubes
• salt and freshly ground pepper to taste 
• ¼ Ib thick-cut bacon, cut into ¼-inch dice, or sweet pork sausage, sliced 
• 2 cups medium-grain rice
• 1 cup drained, cooked or canned chickpeas (garbanzo beans)

Baked Rice from Alicante

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• 5 cups chicken broth
• 3/4 cup apples,diced, unpeeled
• 1½ cups Arborio rice
• 6 tablespoons country ham, finely diced, pancetta or prosciutto can be substituted
• 3/4 cup semi-fry hard cider
• Asiago cheese for garnish
• fresh sage leaves for garnish
• freshly ground pepper to taste

Note:choose firm sweet-tart applese e.g. McIntosh, Stayman, winesap. Hard cider can be found in some super markets and liquor stores and is slightly alcoholic.

Image shows spinach on the side.

Apple And Country Ham Risotto

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• 2 quarts turkey stock (or low-sodium chicken stock)
• 3/4 cup long grain white rice
• 2 cups roasted turkey, shredded
• 4 eggs 
• 2 lemons, juiced

Greek Turkey Lemon Rice Soup

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Broth

• 1 lb medium-sized shrimp, peeled, deveined, shells reserved
• 1 medium-size onion, quartered
• 1 celery stalk, cut into thirds
• 1 carrot (optional), peeled and cut into thirds
• 4 sprigs fresh Italian parsley, flat leafed
• kosher salt
• 5 cups of water
• 4 tablespoons olive oil

Risotto

• 1 clove garlic, chopped
• 2 tablespoons butter
• 1/4 cup onion, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 fresh or canned plum tomato, peeled, seeded and diced
• 1/4 cup Parmesan cheese, finely grated

Note: This recipe by the director of the movie The Big Night

Stanley Tucci's Risotto With Shrimp

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• 2 cups cooked Cajun Country Medium Grain Rice
• 5 tablespoons butter, divided
• 8-ounce package cream cheese
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 3 oz. fresh mushrooms, roughly chopped
• 1 lb peeled and deveined Louisiana shrimp
• 1 lb fresh Louisiana crabmeat
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 cup Ritz cracker crumbs

Cajun Seafood Rice Casserole

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• 2 cups of Yellow Onions (chopped)
• 3/4 cup of Celery (chopped)
• 3/4 cup of Yellow Pepper (chopped)
• 3/4 cup of Red Bell Pepper (chopped)
• 1 large clove of Garlic (chopped)
• 1/4 cup of Green Onion (white bottoms – chopped)
• 1/3 cup of Green Onions (green tops – chopped)
• 1/4 cup of Parsley (finely chopped)
• 8 ounces Crushed Tomatoes
• 1 teaspoon of Smoked Paprika
• 2 teaspoons of Flashover Creole Seasoning or your favorite Creole Seasoning
• 1/2 teaspoon of fresh ground Black Pepper
• 1 Bay Leaf
• 1/2 pound of Applewood Smoked Bacon (Steak Cut, diced)
• 1 pound of Andouille Sausage (diced)
• 1 pound of Smoked Duck Breast (diced)
• 3 1/2 cups of Chicken Stock plus 1/4 cup of Chicken Stock to deglaze
• 16 ounces of HINODE Black Rice

Forbidden Jambalaya

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• 1 medium head green cabbage  
• 12 ounces uncooked ground turkey breast   
• 1/2 cup onions, diced   
• 1/2 cups cooked brown rice, regular or instant   
• 1 large egg 
• 1/2 teaspoon garlic powder   
• 1/4 teaspoon ground cinnamon   
• 1/4 teaspoon salt   
• 1/4 teaspoon black pepper   
• 28 ounce can diced tomatoes   
• 1 cup reduced-sodium chicken broth   

Stuffed Cabbage Rolls

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• 1/3 cup uncooked long grain rice
• 3 eggs, lightly beaten
• 1 cup milk
• 2/3 cup Pumpkin Puree (canned pumpkin just fine)
• 1/3 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup dried cranberries or raisins
• 1 medium red apple and/or green pear, cored and thinly sliced (1 cup)
• 1/2 cup coarsely chopped walnuts, toasted
• 2 tablespoons honey

Pumpkin Rice Pudding With Cranberries And Apples

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