Wednesday, July 25, 2012

Week 3-Brian's Fondue Rice (Ingredient-Smoked Gouda

When I tasted the smoked gouda (which I've never cooked with before), I really liked its smoky-ness and an almost beer like flavor.  So I figured pairing it with lots of beer wouldn't go wrong.  Cheese + beer = fondue.  It went really nicely with a Fat Tire in case you are looking for a beer pairing for it.

Fondue Rice
3 chicken breasts, cut in 2” cubes
4 pork and apple sausages, cut in 2” pieces
2 bottles Hefeweizen or other medium ale
1 cup brown rice
½ t garlic powder
½ t celery salt
1 t whole cloves
1 t whole coriander
1 t whole mustard seed
1 t black pepper
½ lb asparagus, cut in 2” segments
¼ white onion, cut in 2” pieces
¼ red pepper, cut in 2” pieces
8 oz smoked gouda, grated
½ c skim milk ( I might do 1 c if I do this one again)

Add 1 c water, 1 c beer, 1 c brown rice to a pot.  Heat until boiling.  Simmer for 35 minutes

 Grind cloves, coriander, mustard seed, and black pepper.

Add remaining beer, garlic powder, celery salt, and spice grind to a pot.  Heat to low boil.  Add chicken.  Simmer until chicken is cooked.

Add sausage to chicken and place vegetables in a steamer tray on top of the meat.  Steam for 10 minutes.

Once all are done, heat milk to a simmer in a chef pan.  Slowly add cheese and rice over low heat. 

Once cheese is melted, add meat and vegetables (no additional liquid).  Mix together.  Serve.

It's a little on the gooey side (Noah thought it looked like Rice Krispie Treats-he was sadly disappointed by the cheese flavor!)

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