grain recipes

Basic Sourdough Bread

bread flour

sourdough starter, recipe follows

salt

water (110 degrees F)

active dry yeast

sugar

all-purpose flour

Granola

oats

almonds

cashews

coconut

dark brown sugar

maple syrup

vegetable oil

raisins

Lemon-Garlic Shrimp and Grits

instant grits

salt and black pepper

parmesan cheese

unsalted butter

medium shrimp, peeled and deveined (tails intact)

garlic, minced

cayenne pepper (optional)

lemon,

parsley

Knead Not Sourdough

bread flour,

active-dry yeast

filtered water

cornmeal

Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.

Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

This is not sourdough bread.  There's no sourdough starter called for.  Traditional sourdough breads do not call for yeast -- they use sourdough starters for leavening.

I have begun baking bread over the past year and have made some very good loaves but...I am so amazed by this recipe.  The bread is the best thing I have ever made.  You could live on this stuff.  It needs nothing.  I looked online at suggestions-took the handle off my Le Crueset small dutch oven and plugged the hole up with some tinfoil.  I use parchment paper to line the pot and don't forget to pre heat it to 450.  I may never buy bread again.

You must make this bread!  Full disclosure....I am not a baker and don’t know how to bake.  The first time I made 1 loaf...within 2 hours of trying it, I drove to the store and bought more flour so I could make 3 more loafs.  Seriously,  there is a “French bakery” in my little town where English is a second language (it’s that French) and they bake everything, including sourdough bread....but this bread is better.  I’ll still go there for the croissants thou...

Great bread!  I used crockpot insert w/lid.  The hardest part was forming parchment paper into insert.........do it before preheating. Great crusty, chewy, easy bread

I made this with no dutch oven.  I followed the recipe up to proving (or, in the US, proofing) on the tea towel.  Instead I proved the bread on a pizza stone (cold).  Once it had doubled, I baked it.  Beautiful bread.  Almost like ciabatta, but not quite such large holes, and the taste is phenomenal!  Thank you, again, Mr. Brown.

Excellent results. Springy loaf with the right amount of air. Slightly flatter and wider than I would have liked, but that reflects the difficulty I had in getting the very soggy dough into the blazing hot Dutch oven without injuring myself. I'm grateful for this recipe after having faffed about unsuccessfully with sourdough starters. Granted, this loaf does not come out sour, but it makes the cut in all other respects. Last note: i strongly recommend reducing the salt to 1.5 tsp.

Alton Brown is my cooking guru, and he hit the ball out of the park with this recipe. I've been engaged in making bread for about a year now, and have been struggling until I discovered the "knead not" sourdough recipe.  After nine successful attempts, I'm convinced that a chimpanzee could make very good bread with this recipe, so simple is it, and so reliable the results.  My only suggestion would be to use a smaller dutch oven for a taller loaf more suitable for sabndwiches - we used a Le creuset #22 (about 3 1/2 quart dutch oven rather than the bigger one called for in the recipe.

Wow.  Just, wow!  No more making sourdough the old fashioned way for me.  I did use a scale to weigh my flour.  Based on other reviews, I let the dough sit for 25 hours rather than 19. Next time, I may go a bit longer. I used a 4 1/2 quart Le Creuset Dutch oven and made sure I included the lid when I placed it in the oven for the pre-heat. I was worried at first because when I transferred the dough from the tea towel to the hotter than heck dutch oven, it deflated.  But, it puffed back up beautifully while baking. I also scored the top to give it the traditional look. This bread had a great chew and crumb.  To reheat and crisp up the crust, place directly on the rack in a 385 degree oven for 5 - 8 minutes. Also, I might use a tad bit less salt next time. I highly recommend this super easy recipe if you like sourdough bread.

I just finished this bread for the second time. The first time, ignoring the "no knead" part of the recipe since I had it out, I used my stand mixer to combine everything and let go for about 10 minutes with the dough hook. I let the dough sit for 24 hours before completing the steps in the recipe verbatim. That first loaf was AMAZING. Probably the best bread I've ever stuffed into my face. Yesterday, I made the dough again, this time I didn't used my mixer, I just stirred everything together in a bowl and let it sit. Then today I checked on my dough and it was lumpy, but wet and weird. I kneaded it on the counter a bit and followed the recipe steps again to bake and got a flat-ish but still delicious loaf. I think there is a little too much water in the recipe (I'm going to do 11oz next time and I think you should use a mixer to combine everything in the interest of uniformity. Other than that, this bread is dynamite and I am very impressed with the final result.

This is a brilliant recipe.  I've made manyof AB's other bread recipes from his books, and this one is the best! I was skeptical given the ease of the recipe, but it came out perfectly and was a total snap to make.  I'll definitely do this again.

https://www.foodnetwork.com/videos/alton-why-yeast-needs-water-0161603

Alton Brown talks about the importance of water in baking with yeast.

Alton: Why Yeast Needs Water

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Shrimp and Grits

water

Salt and pepper

grits

butter

cheddar cheese

shrimp,

bacon, chopped

lemon juice

scallions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Between ease of preparation, outcome and simplicity of ingredients, this recipe was a winner all-round. My family loved it. One key was to use chicken stock for the grits instead of water. I could have spiced it up quite a bit more for my own taste, but kept it mostly as-is except substituted cilantro for the parsley and added chopped ham along with the bacon.

Very good and quite easy to make.  Better than mine but if you tell anyone I will deny ever having said that!

Absolutely delicious and so easy.  The only substitution I made was chicken broth rather than water for the grits. 

Super easy and delicious. Made exact first time and it turned out good. Second time I used chicken broth for my grits and they tasted amazing!!!! Going to make again but add in some red pepper and asparagus to the shrimp. A good basic shrimp and grits recipe that can easily be tweaked to each individuals liking.

This was our first time eating shrimp and grits.  This recipe is delicious and the meal was very easy to make.  It is a very rich dish and no one was able to enjoy a second plate!  We added some extra black pepper and a dash of hot sauce to the shrimp because we thought it needed a little heat.  NYers like shrimp and grits!

This was my bf's first time eating shrimp and grits. His response? "This is so *expletive* good!" Haha. This really is a delicious recipe, the only thing I added was a dirzzle of chili oil around the grits. Be ready for a nap when you finish eating. 

Excellent recipe. Didn't have fresh parsley, so I substituted Cilantro. I think it may be better with the Cilantro. Plan to add chopped green chilies to the grits next time. 

Very good and easy too.  I dusted the shrimp with Old Bay before sautéing in the bacon fat.  How can you go wrong?  The grits were cheesy and flavorful.  I will definitely make this again.  Quick easy meal.

One of the very few recipes I followed verbatim. Nothing needs to be changed - this recipe is INCREDIBLE!  Served with Paula Deen's collard greens for a spectacular meal!<div> </div>

https://www.foodnetwork.com/videos/grits-with-shrimp-93113

Chef Bobby Flay does his take on Southern grits, with shrimp and cheese.

Grits With Shrimp

Greek-Style Stuffed Peppers

beef

zucchini, coarsely grated (about 2 cups)

small onion, minced (about 1 cup)

bulgur

egg, lightly beaten

oregano

black pepper

red bell peppers, halved lengthwise, cores and ribs removed

feta cheese

In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

This recipe is good, and even better with some tweaks. The first time I made it I followed the instructions and thought it was delicious, but I had to cook for longer than the time stated because the peppers were still pretty crunchy. I probably cooked 1 hour with the foil on and another 20 with it off. The second time, I used an equal amount of uncooked rice instead of bulghur, I mixed in some mild Italian sausage with the ground beef, and I mixed some feta in with the meat in addition to adding feta on top. It was awesome like this! I also put the pepper halves in the oven to pre-bake while I prepped all the filling, and this reduced the cooking time to roughly what's stated in the recipe. Next time, I plan to use ground lamb instead of beef and maybe make some tzatziki sauce to go with!

Loved it. The bulgur was really a nice touch.I used lamb ground meat which a sauteed a little bit with the onions and the tomato i scooped before and then add them with the rest.I also added some more feta in the mixture.Delicious summer recipe and fullfilling.

Very good. Needed to add more salt and also would suggest mixing the feta cheese in with the meat filling.  Made way more filling than needed so I would buy an extra pepper to stuff.  Family loved them and they are healthy!

my family just loves this dish....however, i used other recipe reviewers suggestions and changed it up a tad. instead of bulgar, i use brown rice. i use italian seasoned ground turkey for a lighter taste and mix some feta and garlic into the stuffing mixture for extra taste.  italian seasoned stewed tomatoes are a great addition as well.  

So excited to see Ellie back.  Loved the stuffed pepper recipe.  Can’t wait to join her other classes.

Delicious. Love all the veggies and beautiful color. Because of limited time, I changed the cooking method to all skillet . I browned the meat, onions, 1tsp oregano and 1tsp cinammon (for the Mediterranean twist). I also added 3cloves of garlic. I used leftover cooked farro instead of bulghur. Dumped all the rest except cheese into the pan and let it simmer 10 minutes (red peppers also, cut into bitesize pieces). Laced it with cheese, stirred in.

This was delicious and a nice change from the usual stuffed pepper. I used leftover couscous instead of bulgar. Did not have the zucchini so omitted that also used diced tomatoes. Did not have feta cheese and substituted asiago cheese.  It was awesome and is a nice healthy and light dinner with a salad. Love it will make again. 

I've been looking for recipes that are healthy AND easy on the pocket. These greek-style stuffed bell peppers definitely fit the bill! Smelled great cooking and tasted great too. Thank you for sharing!

I think the recipe is very good, but needs some tweaking to make it great.  I made it with ground beef and sweet Italian sausage, but would stick to all ground beef next time, I added the equivalent amount of uncooked rice like others suggested and would do that again next time.  I cooked it for 60 minutes covered and 30 minutes uncovered which was perfect, but probably my biggest suggestion would be to add either a can of tomato sauce, tomato paste, or tomato soup because the juice was like water.  I think the watery juice was a great disappointment as we like to serve our stuffed peppers with mashed potatoes and the juice was too bland and too thin.

EXCELLENT! Instead of the ground beef however, my boyfriend and I used ground sausage. It was amazing and so filling!! 

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Cast Iron Skillet Corn Bread

baking powder

baking soda

milk

buttermilk

eggs, lightly beaten

unsalted butter, melted

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

I made this recipe many times before commenting. Short answer, love it!  This is now my go-to corn bread recipe. I have thrown away all other corn bread recipes.  No tweaking of ingredients needed. Only thing I recommend is to flip it out of the pan once cooled. Do not store in skillet otherwise it will develop a metal taste. 

Tweaked mine a bit, being from the south and wanting more kick. Tbsp of bacon grease went in with the skillet at 425*. Half as much sugar, added 8oz. shredded sharp cheddar, one 4 oz. can hot green chilis, one 14.75 oz. can of cream corn, and only 1/3 cup of buttermilk. No butter in recipe...used 2 tbsp melted bacon grease. Did I mention this is a southern recipe? This is awesome as a side with chili, ham and collard greens, or just alone. Freezes well.

Yes. Easy and foolproof. I used all buttermilk and added fresh corn and a diced jalapeno (minus seeds). 

I made this with regular (not coarse) cornmeal and I used the fancy European style butter... It was a thing of beauty. Best I've ever had. So easy and amazing. It was my third time making it. I don't care for the grittiness of the coarse cornmeal. This is perfect now.

It's amazing that people don't bother to carefully read the recipe and then question the heat of the oven! Notably, it says PREHEAT the oven with the skillet in it to 425 degrees (what's difficult about that). Then: Reduce heat to 375 when you put the batter in to bake!  This is crystal clear, isn't it?? The cornbread is EXCELLENT.  Thanks for this recipe!

This was awesome cornbread!   Kept my temp at 425 the whole time because I forgot to turn down but did not hurt it all.  I put double the sugar because that’s the way we like it. Used the whole stick of butter in the batter.   Used bacon grease to oil the cast iron skillet I used 10 inch that is all I had and it was sooo good.  Even my husband who is not a fan of cornbread loved it.  Guilty pleasure is taking a smear of peanut butter on it.  Good with anything.  Definitely a keeper 

Have to join the rest of the fans of this recipe. Made it to go with our July 4th barbecued ribs and tequila lime chicken. Never got so many compliments on corn bread!! Made recipe as written except as another reviewer mentioned, increased the recipe to 1.5 to accommodate my larger cast iron skillet. Thanks Alex!!! Will definitely be adding this to my faves!!

I made this cornbread tonight. It was very, very good. It will be my only cornbread recipe from now on! I did keep the oven temp at 425 degrees, like in the video.  I baked it about 17 minutes..

Absolutely delicious, light and fluffy.  I've made other cast iron skillet corn bread recipes but they were either dense or lacked the flavor that this one has.  We didn't have any whole milk or buttermilk so I substituted 1/3 C almond milk (unsweetened) and 2/3 cup plain Greek yogurt  mixed with 1/3 C plain  almond milk for the buttermilk and it turned out great!  As someone else said, this is a "keeper".  It was the perfect compliment for the bean and ham hock soup I I made today too .<br />

Finally found the "keeper"  cornbread recipe.  I reduced sugar to 1 Tbsp. because we don't like sweet cornbread and made my buttermilk with whole milk and 1 Tbsp.  distilled white vinegar.  This will be used in my Thanksgiving cornbread dressing (if there's any left after I keep pinching off a "taste."  

https://www.foodnetwork.com/videos/alexs-iron-skillet-cornbread-0239173

A cast-iron skillet gives Alex Guarnaschelli's cornbread a crunchy crust.

Alex's Iron-Skillet Cornbread

No need for ice in these Frozen Fruit Smoothies from Food Network Kitchen: Frozen bananas and berries add a rich, creamy thickness with milk, yogurt and honey.

Frozen Fruit Smoothies

banana,

frozen strawberries, raspberries,

yogurt

orange juice

honey

Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

Great texture and perfect amount of sweetness. My only change was, my banana was not frozen. My teenage boys and I loved it!

My teenage girls are connoisseurs of Tropical Smoothie .. I was trying to find a recipe to do at home.. we followed the recipe exactly the first round but ultimately the best batch was using 2 bananas and 3/4 cup orange juice and 3/4 cup milk.. 3 tablespoons of honey.. it was a hit!!!! My wallet has thanked me and this is now a staple in my house!

This is my favorite smoothie . but i am wondering if it is healthy enough for my pregnancy? 

Quick, easy and delicious!  My daughter and I made some to drink and froze more for another day!  This recipe is a keeper!

Love this!! Perfect combination of sweet, creamy and acid. Only used 1 tbsp of honey and it was perfect, 2-3 would've been too much. used 1 cup of strawberries and 1 cup of cherries. And freshly squeezed orange juice from my tree! 

I'm 17 year old girl who has no idea how to cook. I'm lazy and I like things that taste good. I was able to make this and it didn't turn out to be a disaster; it actually tasted great.  It was fun to make and epic to drink. Thank you Food Network, you are my only friend. 

This was very good
Instead of using oranges we used cranberry juice and it was AMAZING!

Incredible smoothie! My family came over for a week but none of us really knew how to cook. This recipe saved my life this week! Simple, quick, and DELICIOUS!!!

https://www.foodnetwork.com/videos/frozen-fruit-smoothies-0238770

Frederic shares tips on blending up a refreshing fruit smoothie.

Black Beans and Rice

olive oil

onions, finely chopped

green bell peppers, chopped

garlic cloves, chopped

bay leaves

cumin

white rice

black beans, drained and rinsed

tomatoes

apple cider vinegar

Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

It was very good. Cut the recipe in half. After reading some of the reviews about not having enough liquid and rice being under cooked and clumpy I was a little worried. But it turned out perfectly using 1 cup of rice and 1 cup water. Will make it again. Thanks!

This was soooo good! I'll definitely be making this again. Very flavorful dish. 

<span>Made half, as others did. Cooked a couple of links of chorizo first, then cut them into chunks and added with the onions and peppers. They gave off some oil, so needed only add a little oil (I used vegetable oil instead of olive oil). Added half a jalapeño and two chipotles in adobe, as well as some chili powder and coriander. Used red wine vinegar instead of cider vinegar because I didn't have the latter. Also cooked for only 20 minutes which was fine. Added salt at the end, as I wanted to be sure not to over-salt with the chorizo sausage in there. Once I got some hot sauce on my serving, it was delicious.</span>

Great flavor!! This has just enough spice. I made 1/4 of the recipe and it would easily feed 4 people. I added more tomatoes just because I didn't want to throw out the 1/2 can. This is a definite keeper. It went great with steak tips. 

Regarding the rice - I agree that you need to add more water - one part rice to two parts water.    I always rinse my long grain rice to remove the starch - this significantly reduces the chance of mushy rice.  No stirring!!!!  A squeeze of lime and a dash of Tabasco make it extra delicious.

Great black beans and rice!  Because I didn't have the exact ingredients on hand, I made a couple of adjustments but stuck  to the basic recipe pretty closely.  Halved the recipe.   First, I had no canned black beans.  Had some dried ones that had already been soaked.  Cooked them in my pressure cooker.   We don't like cooked bell peppers, so I used two onions and left out the peppers.  I had no canned tomatos ,  so I used two 10oz cans of original flavored Rotel (undrained).  I used home made chicken stock rather than water.  Otherwise, followed the recipe very closely. It did not take 40 minutes to cook.  Probably more like 20 minutes.  It is SO good!  Next time, I'll probably add some chopped left over ham or a ham hock.  Because of the amount of rice and beans, don't be shy with the salt!  Half the recipe made an easy 8 side dish servings (probably more) and an easy 4-5 "entree" sized servings. Dont't forget (if you are cooking your first ever dish!!!!) to use un-cooked rice and get rid of your bay leaves before serving it up.  YUMMY!

Loved this. Made half the recipe because there is only two of us, however, I did add two cups of water and about a cup and a quarter rice. It made it a little more moist and sticky, but I like it that way. I used plain diced tomatoes and added a little more garlic. I also threw in a little oregano. The beauty of this recipe is it gave me a chance to experiment.   Next time I make throw in a ham hock?

Excellent! I'm eating my 2nd bowlo right now. I prefer mine spicier, so I added hot sauce, but you could add a dash or two of cayenne. As for other comments; Remove the bay leaves at the end of the cooking time (?). The amount of salt and pepper is determined by 1) If using low sodium tomatoes or not. 2) If you like it spicy or not. Also I made a full recipe with 15 oz cans of black beans and my pot is over flowing!

I gave this only 1 star because it was so badly written.  Not for the inexperienced cook.

First, the ingredient list should specify cooked or uncooked rice.

Second, maybe some people found it mushy because that is not NEARLY enough water for the rice.

Third, any good recipe will tell you at what point to remove bay leaves.  This one didn't tell you to remove them at all!  As I said, not for the inexperienced.

Fourth, NO amount of salt or pepper is specified, though you are supposed to add them early.  

Fifth, I question the "16 servings".  I made half the recipe, and I can't see that being 8 servings, unless it is supposed to be a side dish.

I am sure I will keep this recipe and use it many times.  I will, however, use twice as much water as specified from now on.  Also, the vinegar adds a good flavor, but I will reduce it by just a tiny bit.

Dirty Rice with Smoked Sausage

chicken stock, divided

pork

garlic,

onion,

celery,

green bell pepper, chopped

cayenne

parsley leaves

Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.

Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

Make sure you watch the video first. You cook the rice in four cups of chicken stock in it's own pan.

Tasted like a spicy jambalaya even though you only use 1/4 tsp of cayenne but it still made my nose run. It was really good but honestly 1 cup of rice would have been enough. If your having 2 cups of rice I would suggest adding either chicken breast or shrimp. 

Made this as written except for using smoked turkey sausage instead of pork and it turned out okay, but not great.  We like a bit of spice, but the flavor was lacking depth with only cayenne.  Might try this again adding smoked paprika and some more seasonings because it was such an easy weeknight meal. 

Fantastic! I was backed into a corner for dinner and all I had was chicken sausage but we already had pasta this week so I turned to this recipe. Simple, fast, and uses ingredients I always have on hand so it was perfect! I read the reviews about the spicyness of the cayenne pepper and decided to substitute Emeril's Essence seasoning instead. Husband does not do well with spice so I knew that 1/2 tsp of that seasoning would provide a well balanced flavor with a hint of spice. Turns out I was right and he loved it so much! 

Just made this for dinner along with some sweet honey cornbread muffins! It was a family hit! Quick, Easy, Cheap &amp; Delicious!the only additions I used was cajun seasonings &amp; garlic powder!

I make this every year for Mardi Gras dinner. I use Turkey Smoked sausage and it comes out delicious!  It isn't "authentic" dirty rice but that is fine with me as I don't care for traditional dirty rice anyway. A  King cake for dessert and it's almost like being on Bourbon Street lol

Where is the recipe for Dirty Rice? Because this is definitely NOT Dirty Rice! Sad...

Easy to make and great if you like spice, my family loved it!

Printed this in 2009 and didn't make it until today; thank goodness the recipe has been corrected. We loved this. Left out the cayenne for our first attempt (we're wimps with spicy food). We added about a cup of black beans; they add fiber, texture, and visual interest. We used basmati brown rice (Alton Brown's baked rice recipe). The quality and flavor of smoked sausage is a major factor. This is a keeper!

Made this last night using South Caroline grown rice and it was amazing! Had Andouiile sausage on hand (and did use a bit more that the recipe calls for) and had to substitute carrot for green pepper cause that's what we had. I usually will add on portion amount of veggies because my son eats so much but it did not hurt the recipe at all. My son and I nearly demolished the entire dish, only a modest portion survived our feeding frenzy. Definitely a keeper and so easy my son said he will make it next time!

https://www.foodnetwork.com/videos/dirty-rice-0136027

Watch them clean their plates when you serve them the Neelys' Dirty Rice.

Dirty Rice

Cod Fish Cakes

salt cod

bay leaf

peppercorns

potatoes

Seasonings (possible suggestions: onion, parsley, black pepper,

eggs

Salt

Butter

Soak the salt cod in cold water. Salt cod needs a long soaking to remove the preserving salt, so start at least 1 day in advance. First, wash off excess salt under cold, running water. Place fish in a bowl, or crock, of cold water and refrigerate, changing the water several times. Soak until the fish feels soft and almost fresh, this will take a good 24 hours.

Poach the salt cod. In a 2-quart pan, add onion, bay leaf, peppercorns, and water and bring to a simmer. After 5 minutes, add the drained soaked codfish and enough water to cover the fish. Bring to a simmer. When it comes to a simmer, cover immediately, and remove pan from heat (salt cod toughens if simmered more than a few seconds). Let stand for 10 minutes or until you are ready to use it.

Drain the fish and flake it into a bowl. In a separate bowl, mash the potatoes. Using your hands or a wooden fork, mix the mashed potatoes in with flaked cod. The portions are up to you, more potato than fish is usually the norm. Suggested seasonings to be added at this point are chopped onion, chopped parsley, pepper, etc. In a cup, beat eggs with a pinch of salt. Beat 3/4 of eggs into the fish and potato mixture. Add more egg by drops if mixture is very stiff. Add a little cornmeal if the mixture is too wet. Let cool 20 minutes for easy forming.

In a frying pan, heat about 1/2-inch of butter or bacon grease. Shape cod mixture into small patties, being sure to flatten out the centers. Just before placing in the frying pan, coat patties with cornmeal. Fry 2 to 3 minutes on each side until browned. Remove to a tray lined with paper towels. Keep warm in 200 degree F oven while frying the remaining.

My Mother used to make these on Fridays and served them with stewed tomatos and her wonderful cole slaw.  She used Gorton's dried flaked codfish that came in a box and followed the receipe on the box.  You had to soak the flakes overnight as well.  I like this recipie, it's very close to Mom's.  The dried codfish is no longer available.  I by salt cod, sometimes comes in a wood box or plastic wrap at my supermarket.  It was 5.99 for the bag and had a about a pound of fish in it.  Good stuff!.

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