DINOSAUR BBQ DIRTY RICE
This recipe uses a tasty mix of sausage, chicken, pulled pork and ham. And don't skip the chicken livers...that's what makes it dirty and gives it its deep, rich flavor. From "Dinosaur BBQ, An American Roadhouse" by John Stage and Nancy Radke.
Provided by Epi Curious
Categories One Dish Meal
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat.
- Toss in the onions, green peppers and jalapenos.
- Season with salt and pepper.
- Cook til tinged with brown; then add the garlic and cook 1 minute more.
- Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies.
- Crumble in the sausage and keep cooking and stirring til it loses its pink color.
- Toss in the remaining meats and the liver puree.
- Douse the meats with the broth and add the cayenne, cumin, oregano and bay leaf.
- Stir in the rice and bring it all to a boil.
- Cover and turn the heat down low.
- Cook for 20 minutes without stirring.
- Pull the pot off the stove and remove the bay leaf. Now give it a stir and it's ready to serve.
Nutrition Facts : Calories 628.7, Fat 30.1, SaturatedFat 7.7, Cholesterol 211.4, Sodium 1171.9, Carbohydrate 46, Fiber 2, Sugar 3.4, Protein 41.5
DINOSAUR-STYLE BAR-B-QUE BEANS
These beans have a deep, broodin' flavor-sweet and spicy at the same time. We add crumbled hot Italian sausage to make 'em truly special.
Yield feeds 10 to 12
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan over medium-high heat. Add the onions and peppers and cook til soft, adding a pinch of salt and pepper. Toss in the garlic and cook for 1 minute more.
- Crumble the sausage into the veggies and cook, chopping to break the meat into small pieces. Cook til the pink disappears. Drain off some of the bean liquid in each can so that it's at the same height as the beans; then mix the contents of both cans into the cooked veggies and sausage.
- Turn the heat down to medium-low and add all the rest of the ingredients. Simmer for 5 minutes. Serve immediately, or cool and reheat before serving (lettin' the flavors blend a while never hurts).
DRUNKEN SHAMELESS SPICY SHRIMP (DINOSAUR BBQ)
John Stage almost always leaves something out in the recipes he publishes so they are just a little off. In this case, I think he just wrote "creole seasoning" when in fact, this stuff tastes most authentic with a spice they sell around here in the restaurant and in stores called "Cajun Foreplay." Use it generously. Either way these are delicious, especially served with Dinosaur BBQ Cocktail Sauce (recipe # 295318). Not for wimps!
Provided by jackieblue
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour beer, vinegar, and water, and Old Bay in a pot over medium to high heat and cover.
- When water reaches a rapid boil, add shrimp, cover again, and cook 2 minutes or until shrimp turn pink and just opaque.
- Drain in colander and cover with a layer of ice to chill and stop cooking.
- Cover with garlic and seasoning. Chill thoroughly in refrigerator until serving.
- Serve with Dinosaur BBQ Cocktail Sauce.
DIRTY RICE
This is the ultimate "anything goes" dish. All you need is some sausage and any kind of raw or cooked meat you might have on hand. We use a tasty mix of sausage, chicken, pulled pork, and ham. The only thing you can't skip are the chicken livers. That's what makes Dirty Rice dirty and gives it its deep, rich flavor. We've been servin' it every Wednesday as a featured side, and we've found that Central New Yorkers really appreciate this frugal New Orleans specialty. It's also good as a stuffing for Cornish hens, pork chops, or turkey.
Yield feeds 4 as a main course or 8 as a side dish or stuffing portion
Number Of Ingredients 17
Steps:
- Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat. Toss in the onions, green peppers, and jalapeños. Season with salt and pepper. Cook til tinged with brown; then add the garlic and cook 1 minute more. Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies. Crumble in the sausage and keep cooking and stirring til it loses its pink color. Toss in the remaining meats and the liver purée. Douse the meats with the broth and add the cayenne, cumin, oregano, and bay leaf. Stir in the rice and bring it all to a boil. Cover and turn the heat down low. Cook for 20 minutes without stirring. Pull the pot off the stove and remove the bay leaf. Now give it a stir and it's ready to serve.
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