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| slob-air |
 Posted: Tue Oct 16, 2012 1:11 am |
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Joined: 27 Oct 2001
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Today's foray—grilled up some lovely Chorizo sausages, chicken thighs and shrimp. Added them to a mix of Zatarain's dirty rice and mixed it with some Spanish rice and vermicelli, large can of chopped tomatoes, some peppers and spice and.... damn good!
Really, it was so fucking good I can't wait to have leftovers for lunch tomorrow. |
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| seangis |
| Posted: Tue Oct 16, 2012 1:17 am |
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ORDER OF THE SKULL
Joined: 01 Dec 2010
Posts: 3918
Location: Vancouver
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| couldnt steal a chorizo here...they dont exist...looks so good...wouldnt have been leftovers if I was there |
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| slob-air |
| Posted: Fri Oct 19, 2012 3:14 pm |
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Joined: 27 Oct 2001
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That batch of Chorizo was kind of lethal. Very hot and potentially considered a firearm on any following farts.  |
Last edited by slob-air on Fri Oct 19, 2012 8:13 pm; edited 1 time in total
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| bgisbad |
| Posted: Fri Oct 19, 2012 5:58 pm |
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Joined: 24 Jun 2011
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Location: Wash, DC
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| Grilling the meat was a nice touch. That dish looks like crack! Ill have to snag the recipe from you. |
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| slob-air |
| Posted: Fri Oct 19, 2012 8:19 pm |
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Joined: 27 Oct 2001
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Super simple.
Grill the chicken thighs, Chorizo and shrimp on the grill. I spice up the chicken with garlic, Hy's seasoning salt, ground pepper and basil.
Cook up the Zatarans Dirty rice and a spanish rice with vermicilli in it. Add a large can of diced tomato and onions.
When the rice is done, combine them both into one large pot, add peppers of your choice (I like red, orange, yellow and green bells peppers), add in the meat, mix it up and put the pot in the oven at 350 for an hour.
Serve. |
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| bgisbad |
| Posted: Sat Oct 20, 2012 10:13 am |
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ORDER OF THE SKULL
Joined: 24 Jun 2011
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Location: Wash, DC
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| Awesome! thanks slob! |
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