Wednesday, February 09, 2022

PERLOO

A friend in New Hampshire who is originally from somewhere much warmer (Georgia) decided that today would be a fine day to culinarily celebrate his cultural heritage. Given that where he lives is snow country filled with ice monsters, howling Canadian or Russian hockey players, and yetis, that is understandable. Food best expresses all manner of denialism.
That's probably the reason behind my having sambal with everything.
Well, besides the fact that Anglo food needs help.
All "Amurrekan" food is Anglo.

Probably the best part of Anglo food is Spam. Which is great on Spaghetti. Another Anglo food. Spam, mixed with cream of mushroom soup and spaghetti. All it needs is a slice of pumpkin pie with cool whip after to make it 'all-American'.

Anyhow, he posted his recipe on Facebook, and I'll cook it sometime.
Quite shamelessly, I copy-paste it below.


Gullah-Geechee Perloo

Dry Ingredients
• Spanish Paprika (Hot) – 1TBS
• Spanish Paprika (Sweet) – 1 TBS
• Cayenne Pepper – 1 TBS
• Onion Powder – 1 TBS
• Garlic Salt – 1 TBS
• Garlic Powder – 1 TSP
• Rice, long grain Jasmine is preferred, rinsed, 2 cups

Fresh Veggies/Herbs
• Garlic, minced – 6 to 8 cloves
• Celery – 1 cup, chopped (whatever size you like but not minced)
• Red Bell Pepper (or yellow or orange) – chopped
• Vidalia Onion (1 large or 2 medium) – chopped
• Tomatoes (I prefer heirloom, but any ripe will work) – 2 to 3 cups chopped (you could use canned roasted in a pinch, and I think they would be great)
• Jalapeno – 1 large, chopped (optional and you can always remove the seeds to lessen the heat)
• Green onions – 1 cup chopped, more or less

Meats
• Chicken thighs with skin on (1 to 1.5 lbs.)
• Bacon, thick cut, 8 slices, cut into bite size pieces
• Choose one:
o Ham, ½ lb., chopped
o Andouille Sausage, ½ lb., cut into ¼ lengthwise and then chopped into ¼ size
o Smoked pork, pulled or chopped

Other
• Butter, 3 TBS
• Chicken Stock, 4 cups
• 2-3 TBS Apple Cider Vinegar


Steps
1. Mix the first 6 dry ingredients
2. Coat and rub the chicken thighs with the mix from Step 1. (You will have some of the spice mixture left over, so save it for later use) 3. In a Dutch oven over medium heat, add the bacon and fry until crisp but not black, remove the bacon but leave all the rendered drippings. 4. Add the chicken thighs (skin side down) and either ham, sausage, or pork. Flip the chicken until it is a golden. Maybe 5 minutes per side. 5. Remove the chicken and meat.
6. Add the onions, celery, bell and jalapeno pepper. Cook until they begin browning, scraping up the caramelized bits. This takes about 5 – 6 minutes. Add the fresh garlic and cook for 2 more minutes. Be sure to stir to keep from burning.
7. Add the apple cider vinegar. Stir well.
8. Add the tomatoes and cook for 3 minutes.
9. Add the rice and butter and stir well.
10. Add the meat and bacon and stir well.
11. Add the thighs skin side up by pressing into the mixture.
12. Add the stock.
13. Increase the heat to bring the mixture to a boil. Cover and simmer over low until the rice is cooked. This usually takes 13-17 minutes. Check the rice for doneness at 13 and act accordingly.
14. Sprinkle the green onion over the top and serve.



Sounds quite delicious, doesn't it? It could also be made with rabbit or prawns, or even, in a pinch, iguana and turkey. The bacon is a key ingredient (appealing!), and common sense resists the irrational temptation to make a vegetarian version by leaving it out.

[Squirrel would also be good, but not possum; too oily.]


Instead of andouille I would use linguiça (because it can be easily found here, and I like it), and I would have a bowl of sambal (!) on the table.

Probably needs more jalapeno.


Please note that the copy-pasted text uses the Georgia typeface.
That seemed appropriate.



Yetis and Canadians.
Good lord.



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