1-on-1 with DP – 93.7 The Ticket KNTK - What are we eating Barry: May 26th, 10:45am

Episode Date: May 26, 2022

Dirty RiceAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Back to one-on-one with D.P. Presented by Beatrice Makeray on 93-7 The Ticket and the Ticketfm.com. Welcome back final segment. One-on-one with Barry Thompson. We've got about three minutes. So gather your napkins since you can dab your chin when he describes something wonderful. Barry, what are we eating? We're going to eat dirty rice.

Get four clothes and mint garlic. one rib of celery, a medium or small, medium onion, bell pepper, red pepper, a quarter cup of Worcestershire sauce, and some chicken stock, cup and a half of rice, one pound of ground meat. You can use ground beef. I like sweet sausage. And here you go, dice up all the vegetables.

You'll mince the garlic. And then what you do is get the pan kind of going, and you take the ground meat. Sometimes it'll come in a pack, and if it's ground, it's a little square that's in there. You can literally dump the whole thing into the, I use cast iron skillet. There'll be that little tape on the back, pull that off, and just let that kind of brick of ground meat sit

and let it develop a crust. They'll turn it over, and then once it does develop a crust, turn it over, let the other side develop a crush. They'll dice it up or any of that. Once the crust is developed, then you can take, use a wood sprinter or a dispassal. and start chopping up, breaking into a little chunks. In goes a quarter cup of the Worcestershire sauce.

That will not only add flavor, but it will kind of de glaze the pan if your skillet isn't properly seasoned. You let that Worcestershire sauce get absorbed into that meat. Then all the veggies go in in no particular order. Hold out the garlic. All the veggies are going, no particular order. And then they will start sweating out. And probably that eight minutes ago, you'll see that they get clean.

clear or translucent, they'll change color. That means they're getting soft. And as those juices from the vets will start to dry up a little bit, and the pan will start making more noise. You'll throw in your garlic. Mix it all around. You'll smell the garlic. Let it go until just where that smell dissipates.

And then you want to go in with your right, top of half of rice. And it's a good thing to toast right. Right when it's in the pan that you start mixing around, If you look at it closely, it starts to change. It becomes translucent, and that means it's opening up, and the rice is absorbing some flavors. And then about that point, put in your stock, a cup of half of rice, you probably use three cups of water, four cups of water. Put in bay leaves, a little bit of Creole seasoning on the top.

Put the lid on it, crank it down, let it simmer for 25 minutes. and it's another one of those dishes. We made it, you ate it, and then you came back. I'm hungry. ate it again. It lasted maybe about a day and a half, and it was gone. But it's a complete meal. It's got rice, got protein, got vegetables.

And, of course, it's your dirty rice. So you can put in it whatever you want. I want to put shrimp in there. Put shrimp in there if you want. Just a great versatile one-pan dish, dirty rice. Rico, you saw the picture. Your thoughts, kind sir. again when

you just got to slap a like a stamp on there or something and then just send it there hey can you can you say that sauce name again the sauce yeah well you know what you said to stay out of that trouble

we just called W saw there you go there you go I've heard a couple people call it let me say one thing about this too traditional dirty rice is made from ground chicken livers and gizzers and there's a way it's a traditional stretchman i like it that way too but it seems like more people are kind of you know going toward you know a ground meat or some point and by the way if you get ground

that dewy sausage or ground teresa sausage and don't forget the w sauce yeah i've heard a couple people call it this so this is what i've been calling now i call it wash your sister sauce okay our w sauce d'u btig appreciate your good stuff as usual thank you kind sir uh love to the family i'll talk to you this week All right, thanks for having me. Bye-bye. Oh, that's the very time. It's always a great hour.

Again, thank the folks for ambition electric for allowing us to have that conversation a little bit different just to provide some information of folks who may or may not need it. Captain Show is up next for Sean Jackson and then we got a busy afternoon.

Just plug it in to 93-7 the ticket. Hang on. We'll have something for you. Coming up all day long.