The Cookout

Welcome to the Cookout

Food is our love language; whether consuming, cooking, or both. As much as we love food, especially food at the Cookout, we are some how pigeon holed into one type of food… Soul Food. Now I for one love Soul Food, but our culinary skills and palate go beyond collard greens and fried chicken. Put Some crab legs in front of me and see if I don't get real Shark like. I love the history of Soul Food more than what's on my plate. How our ancestors couldn't read or write but knew how to holler "stop" or "another dash". More than a written recipe, we had taste and measurements passed down. A dash, a pinch, and “that’s about enough. " That's what I think of as I make my homemade cornbread & greens. Our ancestors were so innovative that they created culture for us as they starved to death. For their ultimate sacrifice, Soul Food will always be my favorite. A deep south southern delicacy that somehow binds Black people across the world. So much so that depending on who made the Mac and Cheese or Potato Salad it will sit on the table of every Black family function and go 'bad' before anyone gives it a second look, except for maybe that one uncle who eats anything, "aye, it ain't that bad".

Red Rice

SERVINGS: 2-4 PREP TIME: 10 MINUTES COOK TIME 35 MINUTES

Ingredients

1 cup uncooked white rice 1 cup chicken broth 1 cup tomato sauce 1/4 cup diced fresh tomatoes 1 tbs butter 1 tbs olive oil 1 tbs marjoram 1-2/2 tsp chili powder 1 tsp olive oil 1 tsp cumin 2 tsp garlic salt a pinch of salt OPTIONAL 2 ears of sweet corn

Directions

1.Rinse rice in cold water until the water is clear.

2.Heat olive oil and butter in a large, heavy skillet over medium heat

3.Cut corn off the cob. Heat 1 tsp of oil in a separate skillet. Cook until slightly toasted or to desired texture

4.Mix rice into skillet with olive oil and butter to toast, stirring often. When rice begins to brown, stir in chicken broth, tomato sauce, tomatoes, and seasonings, put a lid on the rice. Do not stir rice after this step

5.Bring the mixture to a boil

6.Once rice begins to boil reduce heat to low and cook until liquid is absorbed

7.Finally, remove the rice from the heat and fluff with a fork. Add corn (Optional). Season with salt as needed

8.Let cool slightly and serve

Why should we rinse our rice prior to cooking? Rinsing rice removes excess starch. Also, there is arsenic in rice...YES, Arsenic. Plants absorb arsenic from farming chemicals, soil, & irrigation water. Rice options with the least amount of arsenic are sushi rice from the U.S. & white basmati rice from California, Pakistan, & India. Rice from Texas has the highest levels of arsenic.