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Lamb Dirty Rice

I can’t begin to tell you what compelled me to make dirty rice for Sunday brunch and serve it with Sous Vide pork belly (recipe forthcoming).  In fact, I can’t remember why I thought to make dirty rice in the first place – I’d never cooked it before, and I can’t really remember ever eating it.  Which simply cannot be, but I just don’t remember.

Maybe I’m just getting old.

At any rate, I’m so glad I did – this was simply incredible.  Now that I’ve made it, and know what I’ve been missing, I will make it again.  And again. And again.

It is just THAT good.

Dirty Rice is a classic Cajun dish consisting of rice, the Holy Trinity of onion, celery and bell pepper, bacon and some sort of meat – either ground pork or sausage, and often including chicken livers.  It can be made very spicy, or not spicy at all, whatever suits your palate.

This version isn’t spicy – the inclusion of an entire tablespoon of Cajun seasoning only gives it a bit of a tingle – but it packs a ton of flavor.  What made me decide to deviate from the norm of ground pork and chicken livers was simple convenience – I’m running a bit short on pork (we’ll be sourcing this year’s hog soon), but have 12 full pounds of ground lamb in the freezer.  I also would have had to thaw at least a pound of chicken livers, when I only needed half a cup, minced, but I had the liver from our lamb in there, which only ran about 6 or so ounces.  It seemed like a no-brainer, and you know me – I have no problem shaking things up with a recipe.

The result?  DELICIOUS.  Since I can’t remember eating dirty rice in the past, I can’t tell you how different it might be from a traditional preparation, and while the lamb flavor was noticeable, it was not at all overwhelming.  An impressive and easy dish – and it makes a ton.  Those six servings are quite generous.

Note: The rice preparation is my go-to for rice, and you can make it with just about any amount of rice and with whatever liquid you prefer.  Just keep the proportions to 1 part rice to 2 parts water – follow the directions closely and it will never fail.  Who needs a rice cooker?

Lamb Dirty Rice. The classic and delicious Cajun rice dish with a twist!

Click the image to enlarge

Lamb Dirty Rice
 
Adapted from Simply Recipes
Serves: 6
Ingredients
  • 1 1/2 cups long-grain white rice
  • 4 cups chicken broth, preferably homemade, divided
  • 2 tablespoons olive oil, divided
  • 1/2 pound ground lamb
  • 1/2 cup finely diced lamb liver
  • 3 slices of bacon, chopped
  • 1/2 onion, chopped
  • 2 celery stalks, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 tablespoon Cajun seasoning
  • 2 green onions, chopped
  • salt and pepper, to taste
Instructions
  1. Combine the rice and 3 cups of the chicken broth in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, or until all of the liquid has been absorbed. Remove from the heat and stir the rice; cover with a clean dish towel and the lid and let it site for 10 minutes.
  2. Spread the rice out on a shallow-rimmed baking sheet and drizzle 1 tablespoon of the olive oil over it. Mix to combine and set aside.
  3. While the rice is cooking, heat the remaining tablespoon of olive oil in a skillet or pan large enough to hold all of the ingredients, including the rice, over medium-low heat. Add the bacon and cook until crisp.
  4. Increase the heat to high and add the ground pork, breaking it up as it begins to brown. Add the onion, celery and bell pepper, and continue cooking, stirring frequently to prevent burning, until the lamb is cooked through and the vegetables are soft and beginning to turn golden.
  5. Stir in the remaining cup of chicken stock and the diced lamb liver, stirring up all the browned bits on the bottom of the pan. Add the Cajun seasoning and continue cooking, stirring frequently, until most of the chicken stock has boiled away.
  6. Remove from the heat and add the cooked rice. Toss to combine, and season with salt and pepper, if necessary. Stir in the green onions and serve immediately.
  7. Nutrition (per serving): 570 calories, 32g total fat, 125.4mg cholesterol, 671mg sodium, 524.2mg potassium, 46.6g carbohydrates, 1.6g fiber, 3.7g sugar, 22g protein


Scallops with Meyer Lemon Pan Sauce

As foretold yesterday, I have a scallop/Meyer lemon recipe today. Huzzah!

You know, all those people who unsubscribed because I’m “no longer relevant,” what with my lentils and quinoa and photos of crocus, are going to be disappointed that they missed this one.  It may not be Whole30 compliant, but it’s pretty straight-forward paleo/primal, and it’s absotively-effing delicious.  To say nothing of quick and drop-dead simple.

Oh, well.  Their loss.

Anyhoo, Meyer lemons.  I’d heard of them, but had never actually seen one until last week when I chanced upon a small bag of them at the local supermarket.  I eagerly bought it and left it on the counter while Beloved and I traipsed down to southern Ohio for an extended weekend of dominoes, hot tubs and other middle-aged fun and games (ahem).

I thought the Meyers, which are believed to be a hybrid of standard lemons and mandarin oranges, giving them a deep yellow color and sweeter, more floral flavor than your average, run-of-the-mill lemon, would be fine.  After all, I buy citrus all the time in season and it all does quite well sitting on the counter for several days.

Meyer lemons, not so much, unfortunately – all but one of them were beginning to rot when we returned on Monday.  Disappointed, visions of Meyer lemon goodies in the form of pies and pound cake quickly banished, I salvaged the one good fruit and began to wonder what I could do with it.

Once I’d remembered the scallops, it was easy.

Our butchers, Whitefeather Meats, have recently found a good source of wild, sustainably caught seafood, and last week we were pleased to see scallops in the seafood case.  They’re my absolutely favorite shellfish, so we bought them eagerly and when faced with no leftovers for lunch yesterday I decided it was time to consume them – pan-seared, they take all of about 8 minutes.  Coming up with the sauce took little time, and served with leftover Roasted Root Vegetable Hash, we were eating lunch in the comfort of our home 15 minutes later.

Let me just say, the Meyer lemon pan sauce is outstanding – I was literally licking it out of the pan as I cleaned up afterward.  It would be great on shrimp as well as chicken, so if you don’t do shellfish you can still make it and it will still be outstanding.

No Meyer lemons?  No problem – this would work well with your regular, garden-variety lemons, although you might want to increase the amount of honey and/or butter slightly, to keep it from being too acidic (which is the whole point of the honey and butter in the first place).

Scallops with Meyer Lemon Pan Sauce.  So simple and easy, but impressive enough for company!

Click the image to enlarge

5.0 from 2 reviews

Scallops with Meyer Lemon Pan Sauce
 
Serves: 4
Ingredients
  • 1 pound sea scallops
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, divided
  • the juice and grated zest of 1 Meyer lemon
  • 1 teaspoon dried rosemary, crushed
  • 1 tablespoon honey, or to taste
Instructions
  1. Rinse the scallops and pat them dry; sprinkle both sides liberally with salt and pepper.
  2. Heat the olive oil and 1 tablespoon of butter in a wide, heavy skillet over medium-high heat until the butter begins to foam.
  3. Place the scallops in the skillet and cook until lightly browned but still opaque in the center, about 3 minutes per side. Remove to a plate; cover and keep warm.
  4. Reduce the heat to medium and continue cooking the liquid in the pan until it becomes a light golden color, stirring frequently, about 1 minute. Stir in the lemon juice, scraping up any brown bits, then the zest, rosemary and honey. Continue cooking, stirring constantly, until the sauce is reduced and almost syrupy (this should take less than a minute). Remove from the heat and stir in the butter until melted.
  5. Plate the scallops and drizzle with the Meyer lemon sauce. Serve immediately.
  6. Nutrition (per serving): 211 calories, 13.2g total fat, 42.5mg cholesterol, 446.6mg sodium, 279mg potassium, 11g carbohydrates, 1.4g fiber, 4.3g sugar, 14.1g protein





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