You know I like my rice
like I like my jokes. >> Not funny? >> Dirty. >> [LAUGH]
>> Hey everybody, welcome to How to Feed a Loon. I'm Kris
>> And I'm Wesley. >> The dirty joke telling lune. I do like dirty jokes. No, I don't like dirty jokes. You tell dirty jokes. I like what I'm making today. Have you figured it out? We're going to make some
incredible cajun dirty rice. >> Yum. >> Okay, so let's get started. I am so excited, I just love Cajun food. >> Me too. >> We love Cajun food, it's one of
our favorite things in the world. But this particular recipe is just so
quintessential Cajun, and I am actually sharing with you one of our
favorite Cajun New Orleans chefs of all time, it's Donald Link. It's so perfect I'm like let's
just share this with you. >> While he's doing that,
what are you doing? Are you building the hurricane? [LAUGH]
>> Well, I'm doing that, I'm going to continue doing that and
I'll tell you what I'm doing. >> I was going to talk about
Donald Link and his restaurant. >> Yeah, you can do that in a moment, so
I've got a couple of tablespoons of canola oil that I got in a pretty large skillet
here over nice, pretty good piping hot. >> It's hot. >> It is smoking. Now I've got four ounces of ground pork,
this is quintessential. >> When. >> Ingredient. >> To essential. >> Now, this right here, is another
four ounces of pureed chicken livers. I know you're thinking. >> [LAUGH]
>> Chicken livers. >> Chicken livers.
>> What in the world? But it's one of those ingredients that
it really, it just adds to the flavor. It doesn't overpower it. And whenever you taste this, you're not
going to be thinking, chicken liver. I'm not a big liver eater myself,
I've had enough experience with livers. Can I tell you real quick? >> Yes.
>> But let me just say quickly, while it's cooking, another really
important An important thing to remember about dirty rice, as I'm steaming up here,
is that you want to let this meat really start to kind of crisp so you don't
want to over stir it in this nice hot pan. It'll start to stick to
the pan a little bit. That's good because then it starts
to form a little bit of a crust and it gives that incredible really wonderful
texture that is so classic Cajun rice. Now what were you going to say? >> Exactly what you just said. >> I'm sorry. I just said
>> You were going to tell me. >> I knew something for once and
he didn't let me say it. >> I was telling him that earlier. >> It's all right, I will just stand
here and look pretty like I always do. >> I know, I broke it for you. >> [LAUGH] I'm trying to let the people
know that I do know a little bit. >> We were talking about this before, and
he said, I knew that's why you did that. And I said, you did? And he said, yeah, I do know a few things. And so I said, all right, I'm going to let
you share that with everybody when we do. And then I just talked over him. I'm so used to you not ever
letting me talk [LAUGH]. >> Vice versa. >> Well, I'm sorry. But anyway. >> But.
>> So now, you know the reason. >> Yes, but can I also tell
you a funny dirty rice story? >> Yes.
>> So I had. >> Let me just add a little bit of seasoning, okay? >> Okay.
[LAUGH] >> And then while I'm, so let me do. While he's telling us this story.
>> It's, no, this is right. >> Like you know is going to be epic. >> This is what we should do. I shouldn't talk, you should tell the audience how to make this.
>> Well let's do a little bit of both. So we're going to add some salt. Now salt is really, really important in Cajun cooking, especially because
a lot of Cajun cooking has rice. And that rice really is going to absorb all this flavor.
So when you first initially do this it may seem like wow.
That's too much salt. But when you add the rice, it all just absorbs and it's perfect.
So I've got-
>> Yes. >> I'd like to do almost two teaspoons of Kosher salt between a teaspoon and
a two teaspoons. When you're done and you taste it, which you definitely should do,
you may want to add some more salt then. Anyway, and then we've got some fresh ground
pepper and we've got some chili pepper about a teaspoon each of those.
And we're going to add that into the party.
>> Mm, mm. >> Smells so good, notice I'm trying not to, I'm resisting the urge to over-stir.
>> Resist. >> Resist, we gotta resist. You gotta stir a little bit, because you want to get it incorporated,
but don't overdo it. Okay, now tell us your story. >> [LAUGH] Great, >> How long is it going to take? >> Shivering with anticipation. So I had some dirty rice with something really hard in it.
And I thought it was maybe a stone fro the chicken liver or something like that.
But I realized it was the crunchiness, it was maybe a little
overdone with the crunchy. >> It tasted like a little pebble or something?
>> Like the chicken ate it. Then they put the chicken in the right. >> That's not really what you should strive for.
And I don't think the meat would get that crispy.
If it does, you've overcooked it way too much.
>> It probably- >> Well, there was definitely some sort of stone in my [LAUGH]-
>> Well, it's dirty- >> Maybe it was a kidney stone- >> But it's not literally got rocks and dirt in it. >> [LAUGH]
>> A kidney stone?
No. >> I should shut up. >> Yeah, well, I've been saying that for years.
>> [LAUGH]! >> Anyway, so now look at this. This is so beautiful, and it's really- >> It is gorgeous, and it smells wonderful.
>> It's already smelling heavenly. >> And it's getting good and crusty. >> And again, the liver smelling good and crusty.
Anyway, so now I've got some homemade chicken stock
over here, you can get store bought, of course, that's okay.
>> Liquid gold! >> It's really, the more you can do from scratch, the better, but, anyway.
>> Take a bunch of chicken and just boil it up with some, what's that called?
>> I'm going to add 1/4 cup of chicken stock here, I'm just eyeballing it, okay.
I don't know what you're asking. >> A bouquet when you make a stock.
>> A bouquet garnet? >> Yes. >> A boquet garnet. So or garnet. So anyway, we're digressing as we always do.
So now we've added this a little bit of liquid to this.
It's going to absorb into the meat, it's just really going to be delicious.
And this takes just a few minutes for that to really absorb.
You want this to cook until almost all of the liquid is gone, and
then we're going to come back and we're going to add these vegetables.
>> So good y'all. >> Keep building this cajun dirty rice.
>> Yes. [SOUND] This perfect. >> Yay, it smells so good.
>> I love it. I know, cajun dirty rice is just so, dirty.
[LAUGH] >> [LAUGH] Yeah, like your joke >> They're funny. They're really, really good. They're epic. Anyway, just like this dish. Okay, now as you can see, this has begun to form like a little-
>> Crust, crusty.
>> Anyway, on the meat. It's so wonderful. Now we're going to add these vegetables.
Now- >> Can I? >> I'll let you speak yes.
What do we got here?
>> Jalapenos, diced. >> This is one jalapeno that's been seeded and mildy diced.
Go ahead and add that to the party. >> Yay!
>> Okay? >> Here, let me get the rest of it out. >> Okay, all right let's keep it going. >> And some onion! >> Yeah, that's one small onion that's been finely diced.
>> That's great! Some celery. >> Yeah, that's celery. >> How much of that? >> That's about a quarter cup of celery. Use a couple of ribs. >> You know, you can get all the exact measurements
on How to Feed a Loon dot com. And then this is two cloves of garlic that I have minced.
I mean talk about a flavor explosion.
>> Explosion! >> And then I've got a tablespoon of dried oregano and that really just Yes.
>> Amps up the favor. And guys, again, if you could smell this, it's just insane.
>> It is so good, it is so good. >> Okay, so now we're going to follow the same concept
that we did with the meat with these vegetables.
Not yet. And then we're going to let these cook down until the vegetables get
kind of soft, and then they start to get a little crusty on the outside.
So this whole like texture. Texture is really important in dirty rice.
>> Yeah. >> So that's going to take just a couple of minutes and they when we come
back we're going to finish it off. >> Yay. >> Yay. >> Wow. The smell is just amazing. >> It smells so good. >> I mean this has gotten nice and brown it's exactly the way you want it.
>> Yeah, they know what they're doing down south.
>> [LAUGH] I love Cajun food. >> The flavors of New Orleans, the whole bayou area.
>> Everything is just incredible. >> One of our favorite types It is. And our people, the favorites are the people, and
music, and everything about it. >> I know, it's just like- >> Okay, so now I've added the rest of the chicken stock and it's just
going to really really get nice and soupy which is exactly what we want.
Because now we're going to get, I've got- >> A bowl of rice, to make it dirty rice.
[LAUGH] >> I've got three, yeah, it would be, it wouldn't really be dirty rice
without rice, it would just be dirty. >> [LAUGH] >> [LAUGH] Anyway, like my jokes. No, your jokes. Anyway, so this is some steamed rice. Go to howtofeedaloon.com. I show you exactly how to make the best steamed rice in the world, it's fantastic.
This is three cups. You're just going to add this in. Like that.
>> All right. >> And it's going to start to absorb the, thank you.
>> You're welcome. >> Good, and then I've got about two tablespoons,
I'm going to put in about two tablespoons, these are scallions, green onions.
>> I like scallions. >> I do too and Iove to leave a little off to the side that we can then-
>> Put on the top. >> Put on the top as a garnish. And then we've got some fresh parsley here.
That's about two tablespoons. I'm going to go ahead and dump that in. >> Yeah, just dump it. >> I'm just going to dump it. All right, and then we just, look at that. Doesn't that look great? >> Man, alive. >> [LAUGH] It does not take long for this rice to start to really absorb the liquid.
And you know, you don't want it soupy.
But it doesn't have to be completely. You don't want it completely dried out. You want a little bit of. >> I just love this, it's, when it's made properly and down South,
>> All I want to eat is just the dirty rice, I don't need anything else.
>> You go down there and it really is, like I said, people bring it to
everything, any kind of a function where you gotta bring food.
>> Right, yeah. >> Funerals or parties or weddings. >> Barbeques. >> Or barbeque. It's great, if it's raining outside and you need something to make indoors.
If it's sunny outside and you need to bring something outdoors.
It's one of those things that also can be great eaten at room temperature or
hot, piping hot. If you take it to a barbeque, I'd like to put it in one of those little
tins, and then stick it over the coals or stick it on the grill and it heats it
up and it's just absolutely beautiful. >> And also grill some andouille sausage. >> Yeah. >> Okay. >> Andouille. >> I think that's what you have to
do next, is grill some andouille. Okay. >> Ann Dewey [LAUGH]. >> She's so sweet, Ann. >> A little Dewey [LAUGH]. >> Just a little dewey. That's how I'll be liking it. >> All right ready? >> All right where's that bowl? >> I'm here for you, yes. >> Depending on how dry, I mean if you like it really really dry
you can let this go a little bit longer. I like it just a little one the-
>> Yes just a little wet. >> Just a little wet. >> Just a little wet and I'm going to make
it a little wetter with my hot sauce. >> Yeah.
>> We like Crystal and we like Louisiana. And I think today-
>> Crystals. >> Crystals. No, its Crystal. >> I always call it Crystals with an s. >> No s.
>> Well, anyway. That looks fantastic. >> It's not Crystals. Anyways, this is what I'm going to-
>> Wow, that's a nice- >> Lovely plating skills. [LAUGH]
>> I didn't realize I was serving an entire bowl just for you,
but I should have known better. All right, go ahead. >> All right, using my Crystal. >> Yeah,
we love to add a little heat to it. >> No, Crystal. I'm just going to put a little over here,
all over the place. >> Yeah, just so. >> Ooh yes, woo doggies. >> Okay, all right well five minutes
later, we’ve finished the Crystal. >> [LAUGH] All right people. Here I go. Here I go. Here I go. >> It smells so amazing. >> Hopefully I don't burn my mouth. >> Well, blow on it first. >> Mm.
[LAUGH] >> Is it good? >> It's so good! >> I can taste it from here. This just adds just a little
bit more heat, but that, even without that, that is so good. >> It's chock full of flavor. >> It's crunchy, I feel the crunch. >> No pebbles. >> No pebbles. So it's a fake dirty. >> Yeah.
>> [LAUGH] >> Well, no. >> It's a real dirty rice, but it's not real dirt.
>> I'm not exactly sure what the origin of the dirty rice,
other than it's kind of brown and dirty. >> [LAUGH] Anyway. >> It is delicious. This rice, this dirty rice is 100% Loon approved.
[LAUGH] >> Now, again, I was pretty sure that's what you're going to say.
All right, give me that fork. >> I know, it's like I went through puberty or something.
[LAUGH] >> [LAUGH] I watched you age in front of me.
>> Yes, that rice that rice will grow hair on your chest!
[LAUGH] Isn't it just to die for? >> It really is just the best, it's just so so good.
>> Now you can get this recipe and many more on www.howtofeedaloon.com. >> My gosh, after you've made this, what you're going to do, right? >> You need to go straight
to your computer [CROSSTALK] >> Media, your phone. Share us, like us, do all of that great
stuff that all you younguns do and the olduns too. >> I wish there was a device for hugging. Like an app.
A social app for hugging. >> I'm shocked there isn't. Mm, this is so good! Yeah.
>> That's is some good dirty rice. >> Yeah, let's get dirty. >> [LAUGH]
>> Bye. >> Bye. >> Hey everybody. >> Hey, if you like what you saw,
subscribe to our YouTube channel. >> That's right, and
you get more awesome Cajun recipes. Just click here. >> Yeah, right here. Bye.