F D N Y Firemans Rice Puddingthe Best Recipes

F D N Y FIREMAN'S RICE PUDDING....THE BEST

Steps:

• Place milk and salt into a saucepan.
• When milk is warm, add rice.
• Bring to a slow boil and then reduce to a simmer, stirring constantly.
• Cook until the rice is soft, about 35-40 minutes.
• In a large bowl, blend the eggs, 3/4 c evaporated milk, vanilla and sugar.
• Add 1/4 cup evaporated milk to the hot rice.
• Add the raisins.
• When rice is soft, spoon about 1 cup of the rice mixture into the blended egg mixture, then pour the mixture into the remaining rice and cook until bubbly and thick.
• Place into a bowl, sprinkle a bit of cinnamon on top if you wish.
• Refrigerate until cold.

WORLD'S BEST RICE PUDDING

Steps:

• Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
• Variations: you can to add heavy cream in the last 30 minutes of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over the rice pudding and place under the broiler until melted and bubbly.

AJI DE GALLINA

Steps:

• Simmer the chicken breasts in the broth until just cooked through, about 20 minutes. Set aside chicken breasts to cool.
• Strain broth and use it to prepare your rice according to package directions. Set aside any leftover broth.
• In a food processor or blender, add the bread cubes, evaporated milk and 1/2 cup broth. Process until smooth. Add the Parmesan and walnuts and process again until the mixture is smooth.
• In a pot, saute the chopped onion for about 3 minutes, then add the garlic and continue to saute until the onion is translucent, about 2 minutes more. While the onion and garlic are sauteing, shred the chicken into bite-sized pieces using your hands or 2 forks.
• When the onion is translucent, add the turmeric and cumin, stirring to toast the spices for a moment. Add the shredded chicken and the aji paste and stir the mixture to coat chicken with the spices.
• Pour in the bread/milk mixture over the chicken and stir over medium heat until the sauce is bubbling and the chicken is heated through. If the sauce thickens too much, thin it out with some leftover broth. Taste for seasoning and add salt and pepper to taste.
• Serve over rice with garnishes.

HOT DARN!

Steps:

• Shake with ice.
• Pour into shot glasses.

SEARED COD WITH SPICY MUSSEL AIOLI

Steps:

• Bring the wine to a boil in a medium saucepan; Add the mussels, cover and cook over high heat, shaking the pan a few times, until they open, 3 minutes; transfer to a large bowl; Shell the mussels and reserve. Rinse out the pan. Pour the mussel liquid into the pan, stopping before you reach the grit at the bottom.
• In a small bowl, mix the mayonnaise with the garlic, parsley and lemon juice; Season with cayenne, salt and pepper;.
• Heat the oil in a large skillet; Season the cod with salt and black pepper and cook over moderate heat until lightly browned, about 4 minutes per side.
• Bring the mussel liquid to a boil and remove from the heat; Whisk in the mayonnaise, then stir in the mussels; Transfer the cod to shallow bowls and spoon the mussels and sauce around it; Garnish with the red pepper strips and serve.