Beer Pineapple Jambalaya Egg Foo Young Frittata

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Last night I made a FANTASTIC Beer Pineapple Jambalaya ...

Loaded with MEAT (Chicken and Beer braised Andouille Sausage), the Cajun Trinity (Bell Peppers, Onions and Celery), Plenty of spices (Sauteed Garlic and a Cajun Spice mix), seasoned in a flavorful Porter Beer and with a surprise sweet treat of fresh grilled pineapple!

With the rice in the dish, mix it all together take a deep swig of a beer, look a little cock-eyed and you have a Jambalaya Egg Foo Young... Or another one of my now famous "52 What I Had For Dinner Last Night Frittata" (week 6 and climbing)!

No better use in the world for the little bit of left over Jambalaya than an  Italian omelette, loaded with all that Cajun Goodness...

It just looks like Egg Foo Young.

Of course, you remember everything I have said about Fritattas (think Italian Open faced Omelette).  In this case, a basic Italian Omelette, the Fritatta!  I have done a couple of posts on making a Fritatta... A basic, sort of Fritatta 101, and a Tomato Fritata (see the photo).  They are basically the same and I worked hard on the details so that indeed, "Anyone can cook" these if they read over those blog posts.  The Fritatta really is the easiest of all the omelette recipes to make.  No vigorous shaking (the French), no Folding (This might be an American invention, certainly popularized in American cuisine).

Well, making a Firtatta has become a way of life for me.  Aside from the two blog posts mentioned above, I stopped even looking at a recipe *they are simple, eggs, a little cream, butter for the pan and whatever extra you want to use).  The technique is important, so do take a look at the Fritatta 101 post to see what I am talking about.  I stopped asking permission to change the recipe long ago.  Mostly I make fritattas from whatever I had for dinner last night.  Fish, beef, pork, vegetables, cheese, salami... Everything but soup.

So, here's my series... Once a week for a year I am going to give you permission to try something yourself... The Whatever I had for dinner last night Fritatta!

So, what I had for dinner last night was a classic Cajun Dinner.

For the Cajun inspired
 Beer Pineapple Jambalaya Egg Foo Young Fritatta,

Here's What I Did...

4 Eggs
1 TBS Heavy Cream
1 TBS Butter
1-1/2 Cup Leftover Beer Pineapple Jambalaya

1. Preheat the oven to Broil setting
2. In a Non Stick oven safe saute Pan, over medium high heat melt a TBS of Butter
3. Whisk together 4 Eggs and a TBS of Heavy Cream (sure,milk will work)
4. Loosely cover the bottom of a non stick saute pan with the leftover Jambalaya
5. Add the eggs gently over the Mix
6. heat for 4 minutes on the stove top, until the eggs around the edge are set but the center is still jiggly wet.
7. Move the pan to the oven and broil for 2 minutes.  Check to see if the top is set and is just starting to brown.
8. Repeat if needed, only in 1 minute segments
9. Flip the fritatta onto a preheated plate.  This may take practice, but by the time you do a couple of weeks' worth you will have it down perfect, place a plate upside down over the saute pan, hold the bottom of the plate (now n top) solidly with the palm of your hand and holding the handle of the pan, quickly and smoothly, FLIP
10. Serve HOT and ENJOY!  Keep a little bottle of Tabasco Sauce around to add even more Cajun flavors.  Serves two.

Now, what's your idea for a
Whatever I had for dinner last night Fritatta!!!

here's my list ... SO FAR!

Fritatta #1...

 I had a rare plate of take out food, Sweet and Sour Chicken from my local Asian take out place.

Turned into a FANTASTIC Sweet and Sour Chicken Fritatta!

Fritatta #2...

I Really spiced things up with another grilling gem when I cooked up a GRILLED Curry Chicken Fritatta, balanced heat and sweet with a side of some seasonal Pineapple!

Fritatta #3

This time I actually made a CLASSIC TRUE Italian recipe with leftover potatoes and onions to create a Fried Potato, Onion and Blue Cheese  Fritatta.  Some grapes and tomato slices really made for a wonderful breakfast!

Fritatta #4

A dinner of Meatloaf and Mashed Potatoes turns into yet another delicious loaded up specialty breakfast....  The MEATLOAF FRITATTA is made with an Italian meatloaf recipe, loaded with Sofrito vegetables.  I even made up some mahed potato cakes also from the leftovers!

Fritatta #5

An indulgent dinner of a grilled steak turns into a classic BEST use of leftovers, Steak and Eggs, turns into a delicious Steak and Eggs Fritatta!  Add some tomato slices for color and sweetness and you have a "new" Classic Steak and Egg dish!

Grilling Time (Condiments) - Pickled Red Onions

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I love these little gems... SO SO SO SO Easy, takes about 5 minutes to assemble.  I do a tiny amount of canning, Made up a few pickle jars, some peaches and jams and I always make up batches of Marinara Sauce.  I am just learning and have big plans to expand this year.  BUT, when I checked my log I actually made these more often than anything (except the tomato sauce).  They are great to perk up a sandwich, add a little zing to leftovers and easy to mix in with about any vegetable.

And did I mention easy, no messy big canning efforts, 1 jar at a time that lasts a couple of weeks.  No boiling the jars (this is called refrigerator canning).  As they cool, the lids are self sealing.

Just one of those little extras that make you stand out as "That Guy" (or Gal) as the king of back yard grillers!!!

Enjoy Indeed!!!

Here's what I did...

3 Red Onions, sliced
2 whole Bay Leaves

2 TBS Mustard Seeds
1 dried Chili Peppers
2 TBS "Not Your grandmother's Herbes de Provence" (feel free to substitute the herbs of your choice)
1 canning jar
3 TBS Sugar
Pinch of Salt
3/4 cup Vinegar

1. In a sauce pan, heat the vinegar, bay leaves, chili peppers, herbs, sugar and salt to boiling. 
2. Add the onion slices and stir for 1 minute, till the onions get soft. 
3. Transfer everything to the jar, seal and refrigerate 
4. Serve as a side dish, topping for pulled pork or use in recipes.

This is one of those "When I think of it recipes" that whenever I have them I always say I need to constantly have them available.  They are fantastic and you can put them on anything... Salads, even pizzas, of course they really shine at a back yard BBQ/Grilling session.  they are a beautiful addition to a condiment table, look lovely on a burger and even stand out on a Beer Braised "Brat" Kabob" (photo below) dinner party!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Jerk - Mustard Rubbed Pork Loin, Slow Roasted on the Grill - Grilling Time

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Now that's a beautiful colorful platter of food!  All made on the grill and just as filled with flavors and delicious as it looks.

My side dish (oddly enough, all in the center of the dish) is a "Stir Fry" grilled version of Sweet Potatoes, Cherry Tomatoes, Fennel Slices all grilled with a Garlic Oil (see yesterday's post).  This dish is perfect to compliment the pork as the vegetables cook while the meat is resting (one of the tips).

There are a few tips to cooking pork successfully on the grill.  First is to always always always plan ahead and Brine your pork.  Brining for as little as 30 minutes and up to 4 hours or even overnight will make such a huge difference in how juicy and fork tender your pork turns out once you try brined white meat, you never go back.

Now there are plenty of sites that have recipes involving half a dozen spices in their brine, exotic liquids and more.  Me, I just usually do a simple brine of...

2 Cups Water
1 Cup Sugar
1 Cup Salt
2 Cups Ice

Bring the water to a slow simmer.
Remove from the heat, add the salt and sugar and stir until it dissolves.
Add the ice and stir to cool.
Add the meat, cover and refrigerate for up to 8 hours.
Before cooking, rinse the brine water off the pork.

Tip Two is to always cook with a meat thermometer... 140 degrees and your pork is done.  It will have a slight pink tinge, but that is fine.  Every degree above 140 and your pork begins to dry out. Cook to 160 and you are serving shoe leather tough meat.

Once your pork reaches 140, remove from the heat and let your pork rest... 10 minutes.  This allows the meat to cool and relax, allowing the juices to return to the meat and be reabsorbed... juicy, fork tender.  If you have ever seen a pool of pink blood under your pork, you cut too soon.

Follow these tips and the rub recipe below and you will always have perfectly cooked, tender juicy and delicious pork!

OK... Here's what I did...

2 Cups Water
1 Cup Sugar
1 Cup Salt
2 Cups Ice
1 (2 Pound) Pork Loin
1/2 Cup Jerk Spice Rub Mix
1/4 Cup Whole Grain Mustard

1. Bring the water to a slow simmer.
2. Remove from the heat, add the salt and sugar and stir until it dissolves.
3. Add the ice and stir to cool.
4. Add the pork, cover and refrigerate for up to 8 hours.
5. Before cooking, rinse the brine water off the pork.
6. Set your grill to indirect cooking, no heat directly below the meat and coals (or propane gas jets) on each side of the meat.  This turns your grill into an oven (and a modified smoker) allowing the hot air to circulate around the meat and cook slowly, as opposed to direct heat where the heat comes from directly below the meat.  Turn the gas down (or adjust the coals to a slow burn) and plan a 60 minute cook time.
7. Close the grill lid and allow to cook, checking the internal temperature every 15 minutes.
8. When the meat reaches 140 degrees, remove from the grill and set aside to rest for 10 minutes before slicing.  During this time the meat will relax, the temperature will even out (HOT outside with cool while the heat continues to cook the inside actually raising the temperature of the center of the meat by 5 degrees during the rest period.  IF you are working on other side dishes and need the meat to rest longer, wrap in aluminum foil.  The temperature will stay perfectly warm for up to an hour.
9. Slice thin at an angle, serve warm and ENJOY!

The outside rub had plenty of heat, plenty of hints of island Jamaican flavors.  The meat as expected was perfectly cooked, moist and fork tender delicious.  The loin is a perfect size for this rub as you can cut so that each bite also has a bit of the rub crust... Delicious!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

GARLIC Grilled Cherry Tomatoes, Sweet Potatoes and FENNEL! - Grilling Time (Side Dish)

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GRILL PAN...

Ya gotta love a grill pan...

It's that odd looking frying pan with holes in it.  The holes are there so you can crisp and char loose cut vegetables (like these).  Here's a master griller secret for you... This is the lazy man's way to make vegetable kabobs.  In fact, this method would work fine with meat as well.  Think Saute Pan that allows the charring and smoke flavors to be added to your dishes!

  But Wait... On Amzon, I even found this terrific item I need next that has a stainless steel mesh in place of the holes, allowing even more charring space for the veggies... Next thing on my want list.

But, no matter what style of pan you use (you can even use a "Regular" pan on the grill, you just lose the char and a lot of the smoke flavor you add by fire cooking).  It is always dramatic cooking vegetables like this on a grill.  They cook fast (usually in only a few minutes, perfect to cook while your meat "rests" before slicing.

This dish has a couple of tricks... First is the sweet potatoes, you really will not be able to get them fully cooked on the grill.  I par cook them, meaning cooking about 3/4 of the way, before I move to a grill.  You can do this in the  oven, boiling, steaming or I prefer to just use the microwave.  Once you have them almost cooked, coated with garlic oil, they will finish cooking and crisp up just fine.

The second is the fennel!  I LOVE Fennel, that sweet almost licorice flavor really shines in this recipe.  But, be sure to (again) Par cook the fennel by soaking in the Warm/almost Hot Garlic Oil for a few minutes before moving to the grill.  This allows the oil to soften the fennel rings so they fully cook and are the right texture.

Other than that, very very easy, only a few ingredients and DELICIOUS!

OK... Here's what I did...

Grilled Cherry Tomatoes, Sweet Potatoes and FENNEL!

Ingredients

• 1/2 Cup Olive Oil
• 4 Cloves Garlic, Minced
• 1 Large Fennel Bulb, Sliced
• 4 Medium Sweet Potatoes, parboiled (or parcooked in a microwave), just shy of fully cooked
• 1-1/2 Cup Cherry Tomatoes

Cooking Directions

1. Over low to medium heat, add the minced garlic to a saute pan with the Olive Oil. Heat for 20 minutes to infuse the oil.
2. After 20 minutes, add the Fennel slices and slow simmer until the Fennel starts to soften, about 5 minutes
3. Meanwhile, parcook the sweet potatoes to just before finished cooked. They will finish cooking on the grill. You can steam, bake or microwave. Once parcooked, peel and cut into cubes.
4. In a large bowl, combine the sweet potatoes, Cherry Tomatoes, Fennel and Garlic Oil and mix well.
5. Time to move out to the grill... In a nonstick spray treated grill pan, over high heat on the grill, add all the ingredients and saute until the potatoes start to crisp on the outside.
6. Mix well during cooking so all the veggies have a chance to crisp and char over the heat.
7. Serve HOT as a side dish and ENJOY!!!

Served up with a Jerk Spiced Mustard  rubbed Pork Loin (tomorrows post) and you have a complete meal!

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So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilling Time - Pineapple Jerk Glazed PORK CHOP Sandwich 3 TIPS for Moist Tender and DELICIOUS

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Pork... Well, let me start with a BEEF... About BEEF PRICES!

Seriously, have you noticed?  It's been about two years and beef prices have doubled.  Rarely does beef go on sale, and even more rarely does those sale prices really make it affordable for a weeknight meal.  "Beef, it's what's for dinner", at least for me, simply is no longer true.

So, pork, chicken and occasionally sea food have become "What's for Dinner".

It's also time to look at how chicken and especially pork are being engineered.  Lean... VERY VERY Lean is the way pork shows up at grocery stores now.  Which is fine, as long as you know the tricks to cooking a lean piece of meat...

First TIP... Internal Cooking Temperature of 140 degrees.  Cook pork with a meat thermometer.  You can get a fancy electronic one or a simple dial type, but it is very important that you use one.  The old standard of 165 was designed for pork with more fat.  A pork loin (where pork chops come from) is very lean and is becoming leaner every year as pigs are being raised to mature faster and have less waste during butchering.  Measure the temperature in several spots, be sure that the temperature reaches 140 degrees in all spots and then remove from heat.  this is true on the grill or in the oven or even pan frying.  Do not overcook your pork.  140 is just fine.

Second TIP... Brining your meat is easy, important and will make your finished product moist and fork tender.  The process of brining is very easy.  You can hunt for recipes and formulas that have several ingredients and spices, but a simple 3 ingredient brine is all I use...  1 Cup Salt, 1 Cup Sugar, 2 Cups Water, 2 Cups Ice...  Bring water to a gentle simmer, add sugar and salt and stir to desolve.  Remove from heat, add ice to cool.  Add your meat, cover and refrigerate for 1-3 hours.  Rinse the meat and dry with a paper towel before seasoning and cooking.  That's it, it literally takes less than 5 minutes of hands on work and the process... Makes cooked meat hydrated by a process called Osmosis.  Also by the process called Denaturation, the cells in the meat hold on to their moisture longer.  there are plenty of long winded websites that will go into detail if you want more information, but bottom line... BRINING WORKS!   BTW, Brining for as little as 30 minutes will still make a difference... BRINING WORKS!

And Third TIP... Rest your meat before cutting and serving.  The 140 degree target temperature will have a slight pink tinge to the center.  This does not mean the pork is under cooked, in fact, just the opposite.  By resting the meat for 10 minutes before cutting you allow the juices to be reabsorbed into the meat.  It also allows the temperature to even out.  The outside of the meat is always a higher temp than the center.  Resting allows that hotter outside to continue to cook internally during the rest.  If you have ever seen that pool of pink blood on a plate you can be sure the cook did not rest his meat before serving.

As for this sandwich, it is among my favorites.

I want no part of running a food truck... BUT, if I ever do slip and fall into owning a food truck, this sandwich is on the menu...

Make your own Hamburger Buns.  Store bought is fine, but doesn't these make for a more inviting sandwich?

Brine the Pork (See TIP #2 above).

Grill some Pineapple Slices along with the pork.

Make a simple Pineapple Jerk Spice glaze, in a mini chopper, cut up 1/2 Cup pineapple, combine with 2 TBS of Jerk Spice Mix and blend until liquid.

Grill your pork on one side, when you flip the pork to cook the other side, brush the glaze on the finished side.  Cook until internal temp reaches 140 degrees, flip and brush this side with the glaze...

Remove from heat and allow to rest for 10 minutes before serving.  Prepare your sandwich, top with a little creamy green onion, garlic and blue cheese salad dressing (That post will come soon)

Pair it up with a Kale Salad, even top that salad with a slice of pineapple and whoop dee doo, you have a fantastic Pineapple Jerk Glazed PORK CHOP Sandwich!!!

And once again you have proven yourself to be a Master Of The Grill!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

BEER Pineapple Jambalaya... Sweet-Heat and Savory

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I have an obsession... Grilled Pineapple!  The grilling brings out the natural sugars making an already sweet pineapple one of the most simple yet delicious desserts you can make on a grill (if not any type).

I also have another obsession... All things Cajun and more specifically, I think that Jambalaya is among the greatest foods ever created.  Wonderfully easy, deliciously complex and adaptable so you can add almost anything and make an acceptable dish...

Or occasionally make that amazing mix of flavors... Salty,sweet, heat (spicy), meaty and beefed up with a strong flavor (Like a rich malt English style Porter Beer)!

As with all cooking, quality of your ingredients matter.

I am lucky enough to have a home town brewer, Boulevard Brewing Company with a full range of annual, seasonal and specialty beers great for drinking and just as fantastic to cook with.

Most often when I want true beer taste to come through the rest of the ingredients I use their BULLY PORTER Beer... "A dark colored, medium-bodied beer with a prominent burnt, roasted malt aroma and flavor and an equally prominent hop aroma, flavor and bitterness."

When choosing a beer to cook with, try to avoid the Lite beers and even the big names and hunt down a specialty that compliments and makes your food shine!

Like this recipe that simmers the spicy Andouille Sausage in the porter before adding to the rice to season and flavor that as well!

Add all that heat and spicy and flavoring to the sweet of grilled pineapple chunks and you have a pretty amazing dish...

OK... Here's what I did...

BEER Pineapple Jambalaya... 

Sweet-Heat and Savory

Ingredients

• 4 TBS Butter
• 2 Medium Red Onion, Diced
• 2 Medium Bell peppers, Diced
• 3 Stalks Celery, Diced
• 4 Cloves Garlic, Minced
• 2 Pounds Andouille Sausage, cut into 1/2 inch slices
• 1 (12 Oz) Bottle Beer, divided I used a Boulevard Bully Porter
• 3-1/2 Cups Chicken Stock
• 2 Cans (15 Oz) Diced Tomatoes with Juice
• 4 Cups Long Grain Rice
• 1/4 Cup Cajun Spice Mix
• 2 Pounds meat from a Rotisserie Chicken boned, cut into 1 inch cubes I used both Breasts, plenty of meat).
• 1 Fresh (can use Canned slices), Divided Pineapple, outer shell peeled, sliced, cored and grilled to bring out the natural sugars, reserve half the slices for garnish
• 1/2 Cup Green Onion for Garnish

Cooking Directions

1. Optional - For brown Jambalaya, add heaping tablespoon of Brown Sugar to your roux just before adding vegetables (see next step), for red, add Paprika for color
2. In a large stock pot , make a roux with equal parts 1/4 cup oil and flour. It is VERY important to start with a clean pan. It must be free of food particles to make a successful roux. Add vegetables and later garlic to roux and stir continuously until vegetables reach desired tenderness.
3. Add the Tomatoes with their juices and allow to simmer
4. In a large Saute Pan, bring 1/2 a bottle of a stout or Porter strongly flavored beer to a simmer. Add the Sliced Andouille Sausage to the simmering beer and simmer for 10 minutes.
5. Add Sausage and remaining 1/2 bottle of beer to vegetables.
6. Add the Chicken... continue to stir for about 5 minutes.
7. Gradually stir in stock and Cajun seasonings. Bring to boil
8. For red Jambalaya, add 1/4 cup paprika and you can substitute 1/2 the stock for 1/2 tomato juice or V-8 juice.
9. Add rice, DO NOT STIR, but push gently on rice to get it under liquid and return to boil
10. Reduce heat to simmer, cover and cook for 25 minutes. DO NOT OPEN POT, DO NOT STIR.
11. While the pot is cooking, fire up the grill and grill the pineapple slices. Reserve several slices to use as a garnish, chop at least half. You can also cook these on a nonstick pan stovetop
12. After 25 minutes, turn rice from top to bottom, mix meat and rice evenly. There may be some burnt bits on the bottom, but that is FILLED with flavor, and should be mixed in as well.
13. Add the chopped pineapple and mix
14. Dish it up, add pineapple slices and green onions as accent.
15. Have Hot sauce and additional seasonings available for people who want to taste the Cajun experience to their fullest.

So, here it is.  One of my all time favorite dishes.  FILLED with flavors, and certainly brings back very fond memories of a favorite city to vacation in!

It really does all come together quickly... not a 30 minute meal, but depending on your knife skills it is less than 30 minutes hands on cooking.  Especially if you use one of my beloved Store Bought, Pre-cooked, Pre-seasoned Rotisserie Chicken.

About the only unusual method that might need more explanation would be the rice step...

Just be sure to add, tap down so that the rice is seated in liquid (do not mix yet, just tap down.  Then cover and DO NOT LOOK FOR 25 MINUTES.  the rice cooks and absorbs the liquid and steam.  if you lift the lid, the steam escapes, the top cools and the rice does not cook through.

Biggest tip... DO NOT LIFT THE LID FOR 25 MINUTES!!!

A Great meal for the costs!
Stay tuned, come on back tomorrow and see what else I make from the single bird!

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So,  I am pleased to list this as one of my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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So, I am pleased to add this as one of my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)

MUCH more than a chicken sandwich.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work.  All recipes have been tested and WORK!

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