Dirty rice

Great taste, I like it very much. Excellent dish (if you like liver).

DIRTY RICE 

Canola oil                                    2 Tbsp
Chicken giblets                           12 oz
Chicken livers                             4 oz
Onion, chopped fine                   8 oz
Celery, chopped fine                  1 rib    
Green pepper, chopped fine      1 ea 
Garlic cloves, minced                 2 ea
Salt                                              1 tsp
Ground black pepper                 1/2 tsp
Cayenne pepper                         1/16 tsp or to taste
Chicken stock                             1/4 cup
Butter                                          4 oz
Tabasco sauce                            to taste
Worcestershire sauce                 to taste 
Parsley, minced                          2 Tbsp
Green onions, chopped              1/4 cup
Boiled rice, cooked                      12 oz

1. Cut the chicken liver and giblets into small pieces and pass through a coarse grinder or pulse in a food processor. Heat the oil in a heavy large skillet and cook the livers and giblets until they begin to turn brown. Let this get very crispy (BUT DO NOT LET IT GET BLACK).
   
2. Add the trinity (onions, green pepper, celery) and garlic, salt, black pepper, cayenne, and scrape the livers and giblets from the pan bottom. This step is known as a “scrape.” Add the stock, cover tightly, and sweat (étouffée) for 20 minutes.
   
3. Remove the lid, add the butter, Tabasco, Worcestershire, parsley, and green onion.
   
4. Fold in the boiled rice and adjust the salt and pepper. 
   

Salt cod cakes

Salt cod cakes before
going to the oven

An interesting old fashion way of making salt cod cakes. They are tasty and could be served as an appetizer.

SALT COD CAKES

Salt cod filet                               1 lb
Water                                          as needed
Milk                                             1 qt
Russet potatoes, peeled              1 lb 10 oz
Butter, whole                              1 oz
Onions, minced                          1/2 lb
Garlic cloves, minced                 2 ea
Eggs, whole                                1 ea
Prepared mustard                      1 Tbsp
Worcestershire sauce                 2 tsp
Tabasco sauce                            1/3 tsp
Fresh parsley, chopped              3 Tbsp
Salt and ground black pepper   to taste
Sliced bacon                                12 pieces
Dried bread crumbs                    6 oz
Vegetable oil to pan-fry              1 qt
Old Bay Seasoning                      1 tsp
Toothpicks  

Method

1. Rinse the salt cod in several changes of water. Soak the salt cod overnight in a large amount of water.
   
2. The next day, remove the salt cod from the water. Cut the cod into large chunks and simmer in the milk for 20 minutes.
   
3. Discard the milk and rinse off the salt cod under cold water. Dry the salt cod on paper towels for 10 minutes to remove any excess moisture. Break the salt cod into large chunks. Chill.
   
4. In a pot, put bacon and cover with water. Bring to boil and boil for 2 minutes. Drain. Do not rinse with cold water, let it air chill.
5. Sweat the onions and garlic in the whole butter until translucent. Chill.
   
6. Cut the russet potatoes into sixths and simmer in water until they are tender. Drain them
   and allow to air dry for 3 minutes.
   
7. Rice the potatoes. Combine the potatoes with the salt cod. There should still be small flakes
   of the cod visible with the potatoes.
   
8. Add the eggs, mustard, Worcestershire, Tabasco, Old Bay, parsley, sweated onions and
   garlic, salt, and black pepper. Check seasonings and chill before using.
   
9. Portion the cod cakes into 21⁄2-ounce-portions each. 
   
10. Bread lightly in the dried bread crumbs and then wrap a piece of bacon around the outside
    of the cod cake. Secure the bacon with a toothpick. Hold for service.
    
11. Pan-fry the salt cod cakes in the vegetable oil—start 30 minutes before service time. Drain
    on paper towels. Remove the toothpicks from the cod cakes. Finish the salt cod cakes in a 350°F oven to fully cook the eggs to145°F internal.
12. Sprinkle the minced chives over the plate. 

Jonnycakes with mushroom sauce

Jonnycakes are an old fashioned pancakes made with corn meal and flour. Mushroom sauce is a great addition, without it Jonnycakes would be dry. This mushroom sauce is very tasty and can be used for other dishes.

Batter for Jonnycakes

Corn meal                    1 1/2 cups
All-purpose flour         1/2 cups
Baking powder            1 tsp
Baking soda                 1/4 tsp
Salt                               1 1/2 tsp or to taste
Ground black pepper  1/8 tsp
Eggs                              2 ea
Milk                              10 fl. oz.
Oil, vegetable               1/4 cup

1. Combine the johnnycake meal, flour, baking powder, baking soda, salt, black pepper, eggs and milk and whisk until smooth. Add the oil and whisk until completely smooth.
   
2. Let rest 30 minutes before using.
   
3. To cook the johnnycakes use cast nonstick skillets and a little vegetable oil.  They should be golden brown on both sides and very thin. Cover the johnnycakes with wet paper towels to prevent drying out. Hold in a warm area. 
   

Mushroom sauce

Butter, whole                                      1 oz
Shallots, minced                                 1 oz
Shiitake mushrooms, 
stems removed                                    12 oz
Button mushrooms                             8 oz
Salt                                                      to taste
Ground black pepper                        to taste
Madeira wine                                    1/4 cup
Brandy                                               1 Tbsp
White wine                                        2 Tbsp
Heavy cream                                     1 cup
Grafton white cheddar, grated        2 oz

1. Remove the stems from the shiitake mushrooms and cut them in half. Leave the stems on
   the button mushrooms and quarter them. In the whole butter, sweat the shallots and mushrooms with the salt and pepper.
   
2. Deglaze with the brandy, Madeira, and white wine and reduce dry (sec). Add the cream and reduce the cream until it is nape in consistency.
   
3. Lastly stir in the grated cheddar and allow to melt. Keep warm in a double-boiler.