Cooking advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Dieting 101

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based around the gi (or glycaemic index), a chart showing types of food and a score illustrating the rapidity with which the glucose of the food type gets transformed to glucose in your blood stream. The believe is that long-acting foods (ie those with a low Gi score), will keep you feeling full for longer and help to consume less food without starving yourself.
It is also extremely useful for diabetes sufferers, as the low GI types of food are useful in preventing surges in blood sugar levels.

Whole Roasted Chicken Stuffed with Dirty Rice Recipe

	Category	Rice Recipes
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Ingredients And Procedures

3 pounds Deboned whole chicken -- (3 to 4)

4 tablespoons Olive oil

Emeril's Essence -- see * Note 1 pound Chicken gizzards

3 cups Water

2 tablespoons Flour

1 pound Ground pork

1 cup Chopped onions

1/2 cup Chopped bell peppers

1/2 cup Chopped celery

4 cups Cooked white rice

1/2 cup Chopped green onions

1/4 cup Chopped parsley

Salt -- to taste 1 pinch Cayenne pepper

Alligator Sauce Piquant -- see * Note === GARNISH === 1 Long chives

1 tablespoon Chopped chives

* Note: See the "Emeril's Essence Information" and "Alligator Stewed In Sauce Piquant" recipes which are included in this collection.

Preheat the oven 400 degrees. Rub the entire chicken with 2 tablespoons olive oil and season with Emeril's Essence. In a saucepan, boil the gizzards, covered with water for about 1 hour or until they are tender. Drain the gizzards and reserve the liquid. In a food processor, finely chop the gizzards. In a large saucepan, combine 2 tablespoons of the oil and the flour over the heat. Cook the mixture for 8 to 10 minutes, for a dark roux, stirring constantly. Add the pork to the roux and cook for 5 to 6 minutes, stirring constantly. Add the onions, bell peppers, and celery and cook for about 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the remaining liquid into a 1-cup measuring cup. Make up the difference with water. Add the liquid to the pot. Mix in the cooked rice, stirring to coat evenly and break up any lumps. Add the green onions and parsley. Season with salt and cayenne. Allow the mixture to cool. Stuff the whole chicken with the rice. Place the chicken on a roasting pan and roast for about 45 minutes or until the juices run clear. Spoon the pureed Alligator Sauce Piquant in the center of plate. Arrange the carved chicken and dressing in the center of the sauce. Garnish with long chives and chopped chives. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2396 broadcast 10-08-1996) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

11-24-1996

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<h1>Whole Roasted Chicken Stuffed with Dirty Rice</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>3 pounds Deboned whole chicken -- (3 to 4) 4 tablespoons Olive oil Emeril's Essence -- see * Note 1 pound Chicken gizzards 3 cups Water 2 tablespoons Flour 1 pound Ground pork 1 cup Chopped onions 1/2 cup Chopped bell peppers 1/2 cup Chopped celery 4 cups Cooked white rice 1/2 cup Chopped green onions 1/4 cup Chopped parsley Salt -- to taste 1 pinch Cayenne pepper Alligator Sauce Piquant -- see * Note === GARNISH === 1 Long chives 1 tablespoon Chopped chives * Note: See the "Emeril's Essence Information" and "Alligator Stewed In Sauce Piquant" recipes which are included in this collection. Preheat the oven 400 degrees. Rub the entire chicken with 2 tablespoons olive oil and season with Emeril's Essence. In a saucepan, boil the gizzards, covered with water for about 1 hour or until they are tender. Drain the gizzards and reserve the liquid. In a food processor, finely chop the gizzards. In a large saucepan, combine 2 tablespoons of the oil and the flour over the heat. Cook the mixture for 8 to 10 minutes, for a dark roux, stirring constantly. Add the pork to the roux and cook for 5 to 6 minutes, stirring constantly. Add the onions, bell peppers, and celery and cook for about 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the remaining liquid into a 1-cup measuring cup. Make up the difference with water. Add the liquid to the pot. Mix in the cooked rice, stirring to coat evenly and break up any lumps. Add the green onions and parsley. Season with salt and cayenne. Allow the mixture to cool. Stuff the whole chicken with the rice. Place the chicken on a roasting pan and roast for about 45 minutes or until the juices run clear. Spoon the pureed Alligator Sauce Piquant in the center of plate. Arrange the carved chicken and dressing in the center of the sauce. Garnish with long chives and chopped chives. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2396 broadcast 10-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-24-1996 </TD></TR></TBODY></TABLE> 
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