So Tiger Lily was obeying the 4th Commandment and I was wondering what we would dine upon as someone made this Chinese sized pile of paddy, and of course God is good to me in coming up with TL this proprietary recipe which is ours.
I have experimented with things and they do turn out like refuse sometimes, but on most occasions a new creation is born and as I have been known to create some ambrosia recipes for the ants in honor of God, this is one such recipe.
We had with this Chicken Adobo, white breast meat. Was very nice and quite elegant.
I will call this....or Tiger Lily will call this, the Tiger Lily: SPICE OF LIFE
I started out with cooking 1/2 bag of brown rice. I presume that is like 4 cups of rice.
In a saute pan, fry up 4 slices of bacon cut into bite sized pieces to the non crispy stage, but beyond blubber.
Remove from grease on a plate and drain on paper towel.
Remove most of the bacon grease from your pan, but leave a good coating for flavor.
Beat two large eggs, and add a handful of chopped chives. (Can use green onion tops) as the green make a pretty color.
Add rice and coat.
Pre warm oven on low setting not above 200 degrees.
Dice up 3 cloves of garlic and saute in bacon grease.
Dust the top of the rice with about 1/2 teaspoon of salt, and about the same of Italian seasoning which is that marjorim, thyme oregano mix.
Add 1 teaspoon balsamic vinegar.
1/2 teaspoon Worcestershire Sauce.
Fold all of this together to mix the seasoning and coat the rice with the eggs.
Add approximately 1 teaspoon of toasted sesame oil to bacon grease and garlic.
Add rice and on moderate low heat, brown rice in turning it, and allowing to cook egg through as you will know when this happens as it looks like egg all over the rice.
Use 1 teaspoon of red hot pepper sauce. TL had a Vietnamese brand that was most interesting liquid fire, as one could not taste the pepper, but the reaction was of ones mouth on fire as a flavor. I would think some type of vinegar soaked red chillis would be close to this.
Before removing from pan, dust a light coating of unrefined white sugar which is slightly brown on top of rice.
Turn off oven
Place into some type of oven safe dish.
Dice up a mixture of gouda and smoked gooda cheese to make about 1/2 cup and sprinkle on top of rice.
Sprinkle cooked bacon on top and cover with tin foil, and place in over for half an hour to melt cheese.
This was surprisingly very good and the Adobo was perfect, as Adobo is a vinegar chicken from Asia. The gouda is sour and with the smoked meat and cheese, it combines to a most interesting flavor combination overpowering the rice.
It is an attractive main course rice dish. We had my concoction of pickels, a recipe I will not divulge as it too was by Inspiration and one day I may attempt to market such.
bon apetite
agtG
