This week I’d like to introduce you to rice. Real rice. I mean the kind of rice dishes that win huge praises from anyone who graces your table. Rice, fixed properly with the right condiments, can take center stage. It can be the main entre, accompanied by simple sides such as salad or sliced vegetables or it can be a complement to fish, beef or chicken courses.

The most important thing about rice is you want it firm, grains separated, so it stands up to further cooking once boiled and then sauteed again with the wonderful add-ins that will join the otherwise bland but important food staple. Gooey rice  is failed rice. It’s like large grains of grits, only soggy. Can’t work with it. Won’t work with it.

Every rice recipe in this blog requires a boil and freeze method. So if you plan to have rice with at least two meals this week – depending on how many you’re serving – have some zip lock bags on hand. We’re going to boil and then freeze the rice for a minimum of four hours, though overnight is best.

The Ingredients

3 cups long grain rice

1/4  cup finely chopped white onion

1/4 cup finely chopped scallions

4 slices of bacon

1/4 cup olive oil

1/4 cup peanut oil

1/4 cup finely chopped red pepper

1/4 cup finely chopped green pepper

1/4 cup finely chopped yellow pepper

1/8 cup worchestire sauce

The Work

Place the 3 cups of rice in  6 cups of cold water in large sauce pan  continually stir and never let the rice sit or clump, especially during boiling period. Let rice cook in lowered boiling water while stirring for 5 minutes. Look at the grains to ensure their sturdiness. Drain immediately and run cool water over rice for 30 seconds. Shake again and drain excess water.  Drizzle a little olive oil on rice. Place in zip lock bags and freeze.

Fry bacon, set aside, dry and crumble in paper towel. Saute lightly all peppers in part of the peanut oil, set aside. Saute lightly onions in part of the olive oil, set aside. Remove rice from zip lock bags and place in remaining oil in frying pan and saute rice gently in remaining oils, careful not to let rice stick, turn heat low to medium. Mix all sauteed ingredients in the frying pan, stirring gently.

The Presentation

Scoop into large serving bowl, add worchestire sauce, sprinkled scallions across the top and serve.

Okay folks, this is our end-of-the-week sandwich combining small chunks of summer sausage and knockwurst with petite diced peppers, onions, olive oil and a pinch of hot sauce. Try it on sliced and toasted Asiago cheese bread. No one makes it better than Panera Bread. You can top it with raw spinach or spring lettuce. Kids love it because it looks playful and the mix of meats is quite tasty.

Remember that sandwiches should be creative and go beyond deli meats and peanut butter. You can use rolls, croissants, English muffins, baguettes, cheese bread, olive bread. The fresher the better. Toast it or sauté it lightly in a frying pan. The sky’s the limit when it comes to the in-betweens. Combine peppers and garlic. Mix red onions, yellow onions and scallions. Olive oil, lemon and a spray of vinegar for a kick is a great alternative to mayo. Here’s to good cooking!

And you thought garlic bread was only for Italian dishes. Leftover beef from a chuck or eye round roast, if marinated right (that’s for another blog), can be a flavorful and interesting sandwich. Make your own garlic bread – I’ll show you – and serve it hot with the beef slices, a little gravy, close her up and your ready for a priceless eating adventure. Cucumber and red cabbage slices drizzled with oil and balsamic vinegar make a great side complement. If you’re taking it for lunch, pack the items separately so you won’t have a soggy sandwich come lunch time. Friends coming over for an afternoon snack, serve it up on a nice platter and have some extra gravy to the side for those who prefer a juicier sandwich. I just love this with a glass of lemonade mixed with cranapple juice and crushed ice. Here we go:

Garlic Bread – 4-6 servings

3 garlic cloves pounded/crushed

2 tspn butter

3 tspn parsley

2 tblspns tiny diced red pepper

2 tblspns olive oil

grated cheese (an option)

buy a fresh crusty loaf from your favorite Italian Bakery

mix the butter, cloves, oil, pepper and garlic in a small bowl

use half of the loaf/slice thin to medium-size pieces

spread the mixture on one side and place under the broiler for 3-4 minutes (watch it carefully)

remove from broiler, sprinkle lightly with grated cheese and place under broiler for just 30 seconds

slice leftover beef into thin pieces and heat to warm temperature with gravy

spoon lightly onto bread with garlic side facing the plate, add small amount of gravy

Cuke & Cabbage Salad

slice baby cucumbers

grate red cabbage

top the salad with olive oil and balsamic vinegar