Creole Boiled Rice Recipe

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The kind of rice I enjoy with Gumbos, Red Beans, Etouffee, etc., a lot of NoLA Cuisine dishes, is Creole Boilied Rice. I like it because the grains stay seperate from one another, essentially, they let the main dish be the dish. Not that the rice is second fiddle, in fact, if your rice is terrible, it will ruin the whole dish. When I have a pot of Red Beans on the stove, my Rice is as important as my Beans, which means, Very important! I take Red Beans & Rice very seriously. Well, not too seriously, nothing should be too serious, but let’s just say I hold them in high esteem (more on Red Beans later). Anyway, this is a great, simple, Accompaniment Rice. Not great because it’s simple, just great! The simple water/rice ratio is:

1 quart of Boiling water / 1 cup of Rice

The goal here is not to absorb all of the liquid into the rice like most recipes. The goal is to make the rice tender, then drain the rice! Think Pasta. I use Basmati or Jasmine Rice. Here is my recipe!

Creole Boiled Rice

1 quart of Boiling Water
1 Cup Basmati or Jasmine Rice
2 Fresh Bay Leaves (If you have to use dried, do so, but damn….. the fresh are so much better!)
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)

Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir to make sure the rice doesn’t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, don’t trust me! It should have some bite, but a crunch is bad, Call it Al Dente, like I said, think Pasta. When it’s tender, drain it, pluck out the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.

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Muffuletta Sandwich Recipe

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From Nola Cuisine

In my humble opinion, the Central Grocery’s Muffuletta is the best. It’s the standard that all other Muffulettas should strive to emulate! There are a lot of bad ones in the city. The one at Napoleon House is pretty good, it’s a heated version with a more finely chopped olive salad. They use Pastrami on their version, I’m not crazy about that part, but it’s pretty good. Pretty good, but like all others, it’s no Central Grocery.
I watched Emeril Live the other night, Mario Batali was a guest, and Emeril made a Muffuletta. Now, the meats and cheeses he used looked phenomenal, his olive salad looked great, but then he came to the bread. He used a nice looking loaf of bread, but it was obviously too much of a rustic loaf for a Muffuletta, I like something a little lighter for the Muffuletta (with sesame seeds of course), but I guess I can live with that part. But then… he cuts the bread, right, and out of nowhere (dramatic pause) he plunges his meat hooks into it and digs out all of the wonderful center of the bread on both sides and discards it! I almost fell out of my chair! My skin is crawling just thinking about it. The moral of the story is this:

Don’t do that. It makes my skin crawl. Unless of course you like it that way, then to hell with me.

Back to the recipe, I make a pretty good Muffuletta, but I’ll be honest, it’s no Central Grocery, but it’s pretty darned good. The quality bread, as I just emphasized is important, you need about a 10 inch round loaf with a good coarse texture, and a nice crust (not too hard) and sesame seeds. Here is my recipe, with a deep, humble bow to Central Grocery:

My Muffuletta

1 10″ round loaf Italian bread with Sesame seeds My Recipe
1 Recipe Olive Salad
1/4 lb Genoa Salami (Oldani is the best, and I’m relatively certain it’s what CG uses)
1/4 lb Hot Capicola (this is my spin, you can use regular Ham.)
1/4 lb Mortadella (I use San Danielle)
1/8 lb Sliced Mozzarella
1/8 lb Provolone

Assembly:
Cut the bread in half length wise.
Brush both sides with the oil from your 1 week old Olive Salad, go a little heavier on the bottom.
Layer half of the Oldani on the bottom half of the bread. Then the Mortadella. Then the Mozzarella, then the Capicola, Provolone, and the remainder of Oldani. Top this with the olive salad. Put the lid on and press it down without smashing the bread. Quarter it. You’ve just created pure heaven.

Serves: 4 light eaters, 2 hungry hangovers or one bad to the bone eating machine!

From Nola Cuisine

My Other New Orleans Sandwich Recipes:

Roast Beef Po’ Boy with Debris Gravy Recipe

Related Posts:

Central Grocery

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Going Dot Com

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01/18/2008: I’m having some technical difficulties as you can see, all of my blog posts are showing in reverse order, my most recent posts can be found in the sidebar to the right and all of the recipes on this site are indexed here:

Index of Creole & Cajun Recipes

I apologize for any inconvenience and I hope to have this issue fixed in the next few days. Thanks for stopping by Nola Cuisine,

Sincerely,
Danno

Welcome to NOLA Cuisine! I’ve been having so much fun food blogging at New Orleans Cuisine and Cook’s Journal that I’ve decided to go Dot Com! I will still keep those sites up with frequent updates (hopefully more frequent than I have lately). I intend to make this site what New Orleans Cuisine is, but MUCH better! I’m using WordPress now and I find that I have more options to do what I want with the Blog (by the way, WordPress is totally free). This will still be a blog, but I want to have a more intense, user friendly Recipe Archive, as well as some other features, such as a bibliography of Creole & Cajun Cookbooks and where to find them.

I can’t wait to get this site up and running, because right now it is seriously under construction, so if I haven’t gotten links to all of my blogging friends yet, it won’t be long.

Danno

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