Funked Out Rice Pudding Recipes

FUNKED OUT SMASHED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Wash the potatoes. Add the potatoes to a large saucepan of salted water over medium heat. Bring to a boil and cook the potatoes until tender, about 10 to 12 minutes, Drain potatoes.
• In a large bowl, toss together the potatoes, shallots, olive oil and salt and pepper, to taste. Add them to a quarter sheet pan and bake in the oven for 15 to 20 minutes. Remove the potatoes from the oven, allow to cool and then smash.
• Warm the cream, butter and garlic in a medium saucepan over medium heat. Add the smashed potatoes and season with salt and pepper, to taste. Stir to combine, then transfer the potato mixture to a serving bowl and garnish with chives.

FUNKED OUT RICE PUDDING

Steps:

• In a large saucepan, combine the milk, sugar, vanilla, and rice. Bring to a simmer over low heat and allow cook until rice is tender, about 35 to 40 minutes
• In a medium-sized bowl, whisk together the egg yolks and powdered sugar. Slowly temper the eggs by adding the hot rice mixture, a little at a time, while whisking. Once the eggs become warm, add them back to the pan. Stir constantly until the pudding thickens. Add the white chocolate chips and stir until combined and smooth. Stir in the cherries, then remove the pan from the heat and mix until all of the ingredients are evenly distributed.
• Refrigerate the pudding for 1 to 2 hours. Remove from the refrigerator, scoop the pudding into serving dishes and garnish with fresh mint, cherries and chocolate chips

MY FAVORITE FRIED RICE

Steps:

• In a large saute pan or wok over medium-high heat, add the oil. Add jalapenos, onions and garlic, and saute until fragrant, about 1 to 2 minutes. Add the eggs and scramble until firm, about 2 minutes Add the rice and combine until well coated with the oil and vegetables, about 2 to 3 minutes. Stir in Worcestershire sauce, bouillon, salt, pepper and parsley. Sprinkle with the lime juice and combine well. Transfer to a serving bowl and serve.

BIG DADDY'S FISH STICKS WITH FUNKED OUT KETCHUP

Steps:

• Preheat the oven to 375 degrees F. Prepare a baking sheet with foil and spray with canola oil.
• In a shallow pie plate or dish, mix the flour, garlic powder, paprika and 1 teaspoon seafood seasoning, stirring well to combine. Add the beaten egg whites to another pie plate or dish and then add the panko to another pie plate or dish. Sprinkle the fish, flour, egg whites and panko lightly with salt and pepper and seafood seasoning. Begin by taking 1 piece of fish at a time and dredging first in the flour, then into the egg whites, then the panko and then place it on the prepared baking sheet. Repeat with the remaining pieces of fish. Spray the tops of the fish sticks with canola oil.
• Place the baking sheet into the oven and cook the fish for 8 minutes, turning once, and continue to cook another 8 minutes. Remove the fish sticks and let cool for 5 minutes. Serve the fish sticks with the Funked Up Ketchup.
• Combine all the ingredients in a small bowl and mix well.

FUNKED OUT BLOODY MARY

Steps:

• Fill a large pitcher with the ice. Combine the vegetable juice, horseradish, okra juice, olive juice, hot sauce and vodka. Season with smoked salt and pepper. Fill 4 glasses with the juice. Garnish with a dash of hot sauce, 1 celery stick, some green olives, 1 piece of pickled okra and some chives. Sprinkle with smoked salt, if desired. Serve immediately.

TOASTED JASMINE RICE WITH GRILLED SCALLIONS

Steps:

• Preheat a grill to high heat.
• In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.
• Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.