In Baton Rouge, teenagers looking to turn their lives around are getting involved with Triumph Kitchen. Directors Chris and Sommer Wadsworth join us to share Triumphâs story and then weâll turn to New Orleans to hear how Libertyâs Kitchen, a local non-profit, is doing similar work.
Then weâll be joined by Louisiana Eats! regulars Dr. Gourmet and Ryan Hughes to hear what theyâve got in store for the summer. Ryanâs traveling to Russia to feed a festival of people and Dr. Gourmetâs ready to share his tips about combating heart disease. Plus, Cory Bahr gives us the scoop about his fine-dining restaurant in Monroe.
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Cajun Tasso âDirtyâ Rice
2 tablespoons vegetable oil
1/2 pound Tasso
2 bay leaves
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 cup finely chopped diced onions
1/2 cup finely diced celery
1/2 cup finely diced green bell peppers
2 teaspoons minced fresh garlic
2 tablespoons unsalted butter
3/4 cup uncooked parboiled white rice
2 tablespoons Jack Daniels
2 cups chicken stock
1/3 pound ground chicken livers
Place the oil, tasso and bay leaves in a large, heavy skillet until thoroughly browned. Add mustard and cumin, onions, celery, bell peppers and garlic. Stir thoroughly, scraping the skillet bottom well, and add the butter and reduce the heat to medium and cook, stirring constantly and scraping the skillet bottom. Add the rice and cook, constantly stirring and scraping the skillet bottom until when the rice should start to pop.
Add the Jack Daniels, stock and stir to loosen any bits stuck to the bottom of the skillet, then cook over high heat, stirring occasionally. Stir in the chicken livers, cover the skillet, and reduce the heat to very low.
Cook for 10 minutes, remove from the heat, and leave covered until the rice is tender, about 10 minutes. Remove the bay leaves and serve immediately.