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Message
re: looking for a good rice and gravy recipe if anyone has one
Posted on 10/22/10 at 5:24 pm to TigerMyth36
Posted on 10/22/10 at 5:24 pm to TigerMyth36
quote:
I still can't figure out why I like rotel tomatoes but hate fresh tomatoes.
Have you tried fresh tomatoes mixed with diced peppers?
0
Posted on 10/22/10 at 5:24 pm to TigerMyth36
Personally, I like both. Rotel tomatoes are already seasoned and have peppers with them though...
Posted on 10/22/10 at 5:34 pm to Winkface
quote:
Ask Mike da Tigah if he will share.
Gladly... I use no roux.
For stew meat, steak, chops or what have you I simply brown the ever loving daylights out of it in a light coating of cooking oil, usually using a light dusting of flour to get a solid brown, and I do this until it is completely browned real well all over. I then remove the meat, take a few cubes of ice and deglaze a bit while scraping the bottom to get all the good stuff removed unless I am doing red meat, and then I use a little Merlot, and then I throw in my mirepoix (onions, carrots, and Celery cut real fine) with some kosher salt, fresh black pepper, a quarter tsp of crushed red pepper, a few twigs of rosemary that I cut up real fine, and a handfull of basil if I have it on hand, and cook it down until it's clear, stirring frequently. Afterwards, I throw my meat back in with a couple blanched and pealed creole tomatoes that I already cut up real small, and removed most of the seeds. Add some beef broth or chicken broth, about an ounce or two of rice wine vinegar, and let it cook on simmer for @ 2-3 hrs stirring every now and then to keep it from sticking. If I'm going to use mushrooms, which I usually do, I will then wait until about 45 minutes before I serve to add them as I am not a big fan of shrooms that have become mush. I like to taste them and their texture.
That's mine, and I've also thrown in a small amount of mint too in lieu of the basil at times along with a dollop of sour cream at the very end to get a different flavor. Sounds strange to many people, but seriously, it's quite an italian concept in a bolognese, and it works really well with stewing meat as well, especially lamb of course, but red meat too. It's a very rich flavor with just a very slight hint of mint, but it's not strong or overpowering by any stretch.
This post was edited on 10/22/10 at 5:40 pm
Posted on 10/22/10 at 5:36 pm to Mike da Tigah
Yum 
Posted on 10/22/10 at 5:40 pm to Mike da Tigah
Sounds fantastic.
Posted on 10/22/10 at 6:08 pm to Mike da Tigah
You guys make it borderline impossible to stay on a diet, but I can't stop reading.
Posted on 10/22/10 at 11:18 pm to TigerMyth36
The OP was looking for a good rice and gravy. Please don't ever add any tomatoes to a good south louisiana rice and gravy. Like said before brown the shite out of any meat meat you want to use and the add the trinity and cook down from there. No tomatoes or rotel please in my rice n gravy.
Posted on 10/23/10 at 9:13 am to Mike da Tigah
quote:
Mike da Tigah
sounds good! my grandma would be quite perplexed to see this with rice as 'rice and gravy' though.
Posted on 10/23/10 at 9:19 am to AreJay
quote:
sounds good! my grandma would be quite perplexed to see this with rice as 'rice and gravy' though.
So would mine. I grew up with the traditional, and it's great, but I always fashion food as an ever evolving art. I get really bored with the same old thing. Sometimes, it just needs a kick in the arse to keep it interesting.
Posted on 10/23/10 at 9:28 am to The Egg
i've got an easy one. get a nice piece of red meat. cut some garlic in half and rub the meat with the open pieces, then stick them in the roast. season with tonys. put some oil in a pan on the stove. get it as hot as you can. brown the shite out of each side of the meat. slice up 2 onions. throw them on top. empty 2 packs of au jus gravy mix, a few TBs of flour, and 4 cups of water on the top. cover, let cook for a few hours, depending on how big the roast is.
easy, cheap, and good.
i like to use white rice, cooked with chicken broth, and toss it with a little olive oil before i serve it.
easy, cheap, and good.
i like to use white rice, cooked with chicken broth, and toss it with a little olive oil before i serve it.
This post was edited on 10/23/10 at 9:34 am
Posted on 10/24/10 at 1:36 am to Mike da Tigah
I used Mike da Tigah's recipe. Only difference is I used beer and bell pepper. It was quite good. The tomatoes melt away with the long cooking.
Posted on 10/24/10 at 4:02 pm to Justmslil
Tomatoes in the gravy is a CREOLE thing. Not bad by any means...just not CAJUN...unless you are talking about Italian red gravy which is another name for spaghetti sauce.
Posted on 10/24/10 at 8:04 pm to jbs780
quote:
looking for a good rice and gravy recipe if anyone has one
Tomatoes in the gravy is a CREOLE thing. Not bad by any means...just not CAJUN...unless you are talking about Italian red gravy which is another name for spaghetti sauce.
This is probably pretty accurate.
I'll give you one of mine. I can make about ten different ones but this is my favorite. No vegetables in this one.
Get about two packs of bone in beef short ribs. Really nice and meaty. Put in sink and season with salt and pepper really well. Then toss a few tablespoons of flour on top and dust them all around. Put in a heavy dutch oven in batches and brown very well over medium heat. Brown well and take your time. No need to get it so hot and burn, just take a little longer. Once done remove from pan and set aside. Take one cup of red wine, whatever you have, and add to bottom of pan over the same heat and deglaze pan. Add more if needed until it is all removed. Add ribs back into pan and add water and another cup or two of red wine enough to cover the ribs by about guarter inch or so. Add a big tablespoon of beef base. Should not need anymore salt. Bring to a boil, cover and put into preheated 350 oven for about two/three hours. Check every 30-45 minutes and add additional liquid if needed and check seasoning. It should thicken nicely with the flour dusting. When ribs are pull off the bone done remove from oven. Use a large spoon or a ladle and just remove the grease from the top of the gravy. Leave about a tablespoon of the grease and stir it into the gravy. If you want it a little thicker take about half a cup of the gravy out and mix with three tablespoons of cornstarch to make a paste then stir back into the gravy and return to oven for a few minutes. The short ribs give the flavor of the gravy and to me they are the best. Vegetables like onions completely change the flavor. I just don't use them in this one because it doesn't need it. When browning add oil and get hot before putting the ribs in.
Serve over white rice.
For the rice, I boil mine like pasta. I rinse it in the sink until the water runs clear. This removes the starch and allows it to not get too sticky. Then boil like pasta and pour into a colinder. Add butter and salt to the water.
This post was edited on 10/24/10 at 8:09 pm
Posted on 10/25/10 at 7:41 am to The Egg
How bout Country Style??
Tree's Country Pot Roast
1) Make some holes in the Roast with a Knife and plug it with toes of Garlic cut long ways.
2) Season roast generously as you like.
3) Dust with Flour.
4) Cover the bottom of a Black Iron Dutch Oven with oil, heat, then sear the Roast on all sides.
5) Cut two stalks of Celery, one Onion, a couple Potatos and add a bag of baby Carrots. Put all in Dutch Oven with Roast.
6) Add one can of Beef Consomme (Can Beef Broth or French Onion Soup can be substituted).
7) Place in Oven at 350, covered, for 1/2 hour per pound.
8) Baste every 30 minutes, adding water as needed.
9) When done, remove Roast and Veggies, then the liquid can be thickened with a Corn Starch/Hot Water mixture or added to a Roux to make a Gravy.
I like a Chuck Roast for this dish. Its all about the Fat!!!!!!!
Tree's Country Pot Roast
1) Make some holes in the Roast with a Knife and plug it with toes of Garlic cut long ways.
2) Season roast generously as you like.
3) Dust with Flour.
4) Cover the bottom of a Black Iron Dutch Oven with oil, heat, then sear the Roast on all sides.
5) Cut two stalks of Celery, one Onion, a couple Potatos and add a bag of baby Carrots. Put all in Dutch Oven with Roast.
6) Add one can of Beef Consomme (Can Beef Broth or French Onion Soup can be substituted).
7) Place in Oven at 350, covered, for 1/2 hour per pound.
8) Baste every 30 minutes, adding water as needed.
9) When done, remove Roast and Veggies, then the liquid can be thickened with a Corn Starch/Hot Water mixture or added to a Roux to make a Gravy.
I like a Chuck Roast for this dish. Its all about the Fat!!!!!!!
Posted on 10/25/10 at 10:25 am to jeepfreak
You're missing the point. In South Louisiana, when someone says "rice & gravy", they are referring to well-browned meat, trinity, and water over rice. I'm well aware that there are many different kinds of gravy.
I was born and raised in South Louisiana, and reside in Mississippi now. FYI a true CREOLE gravy from South Louisiana has a roux and tomato mixture!!! It is definitly a Louisian gravy!! It is not considered a tomato gravy. But it DOES consist of tomato. That is why I specified ROUX mix and Rotel! Can't get more South Louisiana than CREOLE!!!
I was born and raised in South Louisiana, and reside in Mississippi now. FYI a true CREOLE gravy from South Louisiana has a roux and tomato mixture!!! It is definitly a Louisian gravy!! It is not considered a tomato gravy. But it DOES consist of tomato. That is why I specified ROUX mix and Rotel! Can't get more South Louisiana than CREOLE!!!
Posted on 10/25/10 at 10:37 am to Justmslil
It doesn' have to be either or. I cook "chicken" gravy as much as any other and it doesn't have tomatos or well browned beef.
Cut up one whole chicken, wash good and dry very well. Season with salt, pepper, poultry seasoning and put in dutch oven with a little oil over medium heat. Brown on all sides then remove from heat. Remove all but about two tablespoons of fat from pan and add one small onion chopped fine, one small carrot diced fine and stir until softened, about ten minutes, add a couple cloves of minced garlic and a couple tablespoons of flour stir constantly for about five minutes to get a light blonde roux but really just to get the raw flour taste out. Add one cup or so of white wine. Deglaze pan until all bits are swimming. Add chicken back in and enough water and wine to cover chicken by an inch or so and add a big spoon of chicken base. Stir until mixed, bring to a boil and then remove to pre heated oven at 350 for hour and a half. Check every thirty minutes for liquid, thickness. If not thick enough add the same cornstarch slurry as above. Remove from oven and skim fat, stir well and serve over rice.
You can add dumplings to this after the first thirty minutes in the oven if you like or you can even add pasta and not serve over rice.
However this is a rice and gravy thread. Here's your rice and chicken gravy without beef or tomatos. This is as South Louisiana as any other. It's country cooking regardless of where you are located.
Cut up one whole chicken, wash good and dry very well. Season with salt, pepper, poultry seasoning and put in dutch oven with a little oil over medium heat. Brown on all sides then remove from heat. Remove all but about two tablespoons of fat from pan and add one small onion chopped fine, one small carrot diced fine and stir until softened, about ten minutes, add a couple cloves of minced garlic and a couple tablespoons of flour stir constantly for about five minutes to get a light blonde roux but really just to get the raw flour taste out. Add one cup or so of white wine. Deglaze pan until all bits are swimming. Add chicken back in and enough water and wine to cover chicken by an inch or so and add a big spoon of chicken base. Stir until mixed, bring to a boil and then remove to pre heated oven at 350 for hour and a half. Check every thirty minutes for liquid, thickness. If not thick enough add the same cornstarch slurry as above. Remove from oven and skim fat, stir well and serve over rice.
You can add dumplings to this after the first thirty minutes in the oven if you like or you can even add pasta and not serve over rice.
However this is a rice and gravy thread. Here's your rice and chicken gravy without beef or tomatos. This is as South Louisiana as any other. It's country cooking regardless of where you are located.
Posted on 10/25/10 at 10:46 am to Martini
quote:
It doesn' have to be either or. I cook "chicken" gravy as much as any other and it doesn't have tomatos or well browned beef.
Exactly!!! There are so many different styles of Gravy in Louisiana, and although just a brown gravy is some peoples idea of the ONLY kind of gravy that was being asked for.... well, anyway all of the different gravies that were offered on this post sounds wonderful! Adding a few hot rotel tomatoes do NOT make it un-Louisana (not a word! I know)My gravy is NOT a red gravy, but still very pretty and brown. Your recipe sounds wonderful!! Hope the original person gets at least one he/she is pleased with! with or without tomato...!!
Posted on 10/25/10 at 11:09 am to Justmslil
The ridiculous nature of those that keep telling us what is or is not gravy is that the OP stated cajun OR OR OR OR OR whatever.
He did not dictate that it had to be southern style cajun gravy.
So any type of gravy recipe is fine yet some on here felt the need to dictate what constitutes gravy.
I'm going to sneak into a few houses and dump some rotel in their gravy.
He did not dictate that it had to be southern style cajun gravy.
So any type of gravy recipe is fine yet some on here felt the need to dictate what constitutes gravy.
I'm going to sneak into a few houses and dump some rotel in their gravy.
This post was edited on 10/25/10 at 1:02 pm
Posted on 10/25/10 at 11:21 am to TigerMyth36
quote:
I'm going to steak into a few houses and dump some rotel in their gravy.
HAHAHAHA! Hey, don't forget to add some ROUX.. so it will be cajun! hahahaha
Really, you are so right! the very first thing that was asked was WHATEVER KIND! and the really funny thing is that some are not old enough on this board to know that tomato mixed with roux is the basis for MANY Louisiana gravies, such as etouffe', coubion, sauce pequant, etc. Oh and too some people's horror... did they even know that a creole gumbo has tomato added to it!! Sure enough!! hahahaha
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