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So a while ago, Top Chef contestant Hung talked about Four Season Rice Pot.
Top Chef Contestant Hung
In fact, a recent rerun of No Reservations in Hong Kong featured this delicious sausage filled dish on Temple Street as Anthony Bourdain and Josh devoured this one-clay-pot-wonder.
Anthony Bourdain in Hong Kong
So running on yellow fever, we decided to give this one-pot-wonder a try.
How to make this complex dish? Basically throw everything into a pot and bring to a boil. Wild mushrooms, onions, shoyu, bamboo shoots, green onions, white pepper, salt, garlic, white onions, rice, chicken stock, water, sesame oil, and Leup cheong.
Half way done....
As the pot cooks for about 45 minutes, the sausage goodness seeps into the rice and permeates the entire pot. All the veggies do the same but the mushrooms soak up all the savory flavors.
Steamy one pot love
Check out the final mixa-mixa.
Hung better bet right - let's dig in
Sweet from the sausage goodness that envelopes the room once the cover is removed.
Salty from the mushrooms which sucked up all the deliciousness from all the players in the pot.
And hints of spicy from the chili pepper flakes which speckled evenly throughout the dish.
Savory from the garlic and shoyu which help melt everything together into one happy family.
As we unearth the final few bites…we found that our rice could have used a bit more sesame oil. More browning = more crispiness.
Sausage and rice is so SO nice
But overall, we pretty much got that crispy bottom.
Crispy browned rice thanks to our clay bowls
Awww yeah.
Brown bottom indeed
Who’s your crispy rice bottom daddy?
Reporting live from QuarryLaneFarms…
Dear Chef Eric Ripert (@ericripert)-
Apparently my invitation to the 2012 Cayman Cookout was lost in the mail…again. In hopes to better my chances for 2013, I present to you the following:
1. I was the first one who retweeted your favorite picture from yesterday.
#Sexytime = @NoReservations
2. @OttaviaBourdain tweeted and said she liked our post about her (check her out!).
Ottavia Bourdain - I'd hit that - HAWT (Photo court Splash)
3. Oui, J’adore le poisson homme Justo Thomas.
Worth his weight in gold
So… I’ll be waiting for the invitation for 2013.
If needed, I'll gladly do some truffle shuffles for entertainment
I got my board shorts and aloha shirt ready.
Reporting live from QuarryLaneFarms…
So I guess I missed the memo on “Meatless Mondays”
Sheeesh, here I thought Meatless Mondays was code for a lesbo orgy of some sort.
Wait, #MeatlessMondays doesn't mean lesbo orgy?
Whoops.
Well, in order to be apart of the “in crowd”, here’s a simple but oh so eggslutty mid day snack: soft eggs on thick cut world-famous Boudin sourdough bread.
QLF's simple foods: Egg and bread
Yep, we do like a little texture to our eggs so we got that slight crust around the outside of the egg.
Best part? first slice into that yolk.
yolkey goodness
Bright creamy thick richness covers the bottom of the plate. Meanwhile, you slice your bread like a samurai and sop up the goodness w/ your thick cut slice.
Of course the sourdough is non-toasted so that you can totally utilize full capacity of it’s sponge like soft innards.
Go ahead…soak it up. You know you like it juicy, sloppy, and moist.
Fork me bitches...I'm done.
Pardon the Eggslut. @NoReservations would be so proud.
Reporting live from QuarryLaneFarms…
