Sunday, March 10 –
I’m not entirely sure why I got so lazy with this dinner, maybe because it was just the two of us, but because of my corner-cutting it turned out… well… strong. And salty. Very, very, very, very, very salty.
Bestest fiance ever started the bacon cooking (three sliced, chopped into large-ish bits) and when they were mostly crispy I put the onion and a half cup of canned kidney beans in the pan with the bacon and drippings. I let that cook until the onion was starting to soften and then I added the cloves, garlic, pepper, cubes, and salt. Because I used canned beans I only had a little bit of the liquid it comes in, so I decided to top the rest off with vegetable broth. Because I used the bacon fat, I didn’t need the vegetable oil. And because I didn’t read the directions all the way down, I chopped the habanero up and threw that in as well. On top went the rice. I let that come up to a boil, put the lid on, and turned it down to low and let it simmer for 20 minutes. After tasting the resulting rice dish, which honestly had great flavor as long as you don’t mind that your mouth almost imploded with saltiness. Really, I should have known that broth plus bouillon cubes plus bacon plus salt would be too much, I just didn’t think that far ahead. But I will totally keep this on my list to make again, minus the crazy amount of salt that I unknowingly subjected us to.
The salmon, on the other hand, was simple and delicious. I got one 3/4 pound filet, put it in a baking dish and poured on a mix of the lemon juice, wine, and onion dressing (about a quarter cup of each). I sliced some red onion and red bell pepper and put them in the baking dish as well. Put it into the 375* oven and baked it for 20 minutes. It came out flavorful (and not salty at all, which totally saved our dinner) and delicious. The onion dressing was a neat way of cheating to get those flavors together, but I honestly prefer using spices and minced onion instead.
All in all, it was pretty ok. I’m not sure I’m brave enough to use the rice for leftovers, but I will try!
(recipes borrowed from the cooks at: www.everythinghaitian.com)
Riz National (Rice and Beans)
- 2 cups Long Grain Rice
- 1/2 cup Dried Red Kidney Beans
- 3 cups Water kidney beans was boiled in
- 1/4 lb Salt Pork or Bacon
- 2 Chicken bouillon cubes (Maggi)
- 1 1/2 Tsp Salt
- 6-8 Whole Cloves
- 1/4 Tsp Ground Black Pepper
- 1/2 cup Finely Diced White Onion
- 1/4 cup Vegetable Oil
- 1 Whole Habanero or Scotch Bonnet pepper (optional)
- 3 cloves Garlic, peeled and crushed
Instructions: Bring dried beans to boil in 8 cups of water. Cook until tender, but shape remains. Do not overcook. Strain beans and put bean water aside. Sauté salt pork or bacon, spices, and beans in oil, until beans are crispy. Add salt, cloves, and black pepper. Add 3 cups of bean water and heat to boiling. Add rice, bouillon cubes, and hot pepper to boiling liquid. Once water has evaporated, remove whole pepper and mix in 1 Tbsp of butter. Cover pot tightly and continue cooking on low heat ( approx. 20 minutes) until done.
Saumon Grille (Grilled Salmon)
- 3 Lbs. Fresh Salmon Steaks
- 1/4 cup Lemon juice
- 1/4 cup White Wine
- 4 Tbsp Butter, melted
- 1/2 cup Vidalia Onion Dressing
- 1 Medium Red Onion, sliced
- 1 Red Bell Pepper, Julienne
- To taste Fresh Ground Black Pepper
Instructions: Place Salmon Steaks in a large bowl, and pour lemon juice. Clean Salmon thoroughly and rinse in cold water. Place clean Salmon in an oven, proof dish. Add Wine, Vidalia Onion Dressing, and black pepper. Mix well and refrigerate for 1/2 hour. Pour 1/2 of melted butter on Salmon Steaks. Bake in preheated 375 F oven for 20 minutes or until golden brown. Turn them over and pour remaining butter, bake until golden brown. Add Onion and Red Bell Pepper and mix.