BACON-WRAPPED JALAPENOS AND RED BEANS AND RICE: DINNER WITH TWO ASPIRING CHEFS

Thursday, October 1, 2009

The happy faces of Two Aspiring Chefs

Children believe that they can do anything. They have no fear of failing which means, successful or not, they’ll try everything. I can build a tree fort. I can be an astronaut. I am going to be a baseball player. My 7 year old sister and I are going to host a dinner party! How can we keep them that way?

On the afternoon of a recent all-school holiday, I received an phone call from a little boy who has been in my carpool since he was 3 years old and his sister was a baby. He is now 10. He was calling to invite my family to a dinner party that he and his little sister were hosting, she is 7. He told me that they were going to cook everything themselves. “Maybe you can put it on your blog!”, he said. We were delighted, and, of course, I brought along my camera.

Not only did they cook everything themselves, they also vacuumed the downstairs and set the table. The menu was simple, but extraordinary for two children. (They must get their inspiration from their mother who is a wonderful cook.) To start, we had bacon-wrapped jalapenos. While we visited, they put the finishing touches into the pot on the stove and put water on the table. Little Sister dragged her big furry cat, Mandy, downstairs for us to see and admire, and then all of the children joined in to toss the salad and set the food out, buffet-style in the kitchen.

Dinner was red beans and rice with Cesar salad and French bread. We ate it in the dinning room where the children had decorated the table with little pumpkins. There were brownies with vanilla ice cream for dessert latter in the kitchen. The dinner party was a resounding success. These children are fine cooks and have a bright future ahead of them no matter what they choose to be.

Because it was a school night, we ended early. Just before we gathered up our things to go, the boys decided to play a prank. They stole my pre-teen daughter’s cell phone. We are not sure how long they had it.

The phone

It was time to go, but our sweet daughter was no where to be found. Then we heard her phone ring. Following its sound, she wandered toward the front door. Her eyes fell on her little brother; the ring was clearly coming from his person. There was yelling, followed by a chase, a tackle, and then a head lock and an arm twist just to make a point. All of the children got involved like a pile of puppies. That little pink box is like my generation’s shoe box of passed notes that you hide under your bed. Harmless stuff, but when you are in middle school, it is very important. For your little brother and his friend to get their hands on it is an affront, a sacrilege.

There is nothing like a little brawl to end a good party.

BACON-WRAPPED JALAPENOS

Without the seeds, jalapenos are pretty harmless. In fact, you may want to leave a few seeds in for a little kick. These make fantastic appetizers. They are simple to make (if two young children can do it, so can you). Use apple-smoked bacon for best results.

15 jalapenos, cut in half, seeds removed (leave some seeds in if you like it hotter)

2 (8oz) packages cream cheese

1 1/2 lbs (2 12 oz packages) bacon, preferable apple-smoked

toothpicks

1. PREP JALAPENOS: Preheat oven to 350. Use a spoon to fill each jalapeno half with as much cream cheese as it will hold. Wrap the jalapeno with one piece of bacon and then secure it from top to bottom with a toothpick. Place on a baking sheet.

2. BAKE: Place baking sheet in oven and cook until bacon is crispy, about 1 hour. When done, remove each piece to a paper towel briefly to drain. Place on a serving tray and pass.

RED BEANS AND RICE
Serves 6
from Treebeards Restaurant

The original Treebeards Restaurant is in downtown Houston in Old Market Square. They serve good stick-to-your-ribs Southern food. This recipe for red beans and rice was originally published in their cookbook which went out of print long ago. The children say that they make this recipe all the time. They are very good at it.

Note: Andouille sausage is made from ground pork and garlic. It has a strong flavor and is very spicy.

Tip: For a healthier version, use turkey sausage

1 lb dried light-red kidney beans
4 quarts water, divided
2 medium-size yellow onions, chopped
2 ribs celery with leaves, chopped
1/2 large green bell pepper, chopped
2 1/2 tsp salt
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
1 1/4 tsp garlic powder
3/4 tsp cayenne pepper
2 bay leaves
1 pound andouille sausage, or other smoked sausage, cut into 1/2-inch slices
salt and pepper to taste
6 servings hot cooked rice
garnishes: grated cheddar cheese and chopped green onions

1. SOAK BEANS: wash and drain beans. In a 4-quart saucepan, combine 2 quarts water and beans and soak overnight.

2. PREP BEANS: The next day, drain the water. Add 2 quarts fresh water. Add yellow onions, celery, and bell pepper to beans and bring to boil. Cover, reduce heat and SIMMER until beans are soft and begin to thicken, about 1 1/2 hours. Do not stir too much or the beans will get mushy. Stir in salt, thyme, oregano, garlic powder, cayenne, bay leaves, and sausage. Simmer until beans are tender, about 30 minutes more.

3. SERVE: Serve beans over hot rice. Season to taste with salt and pepper. Garnish with cheese and green onions. Serve with slices of French bread or with cornbread.

Note: the quick-soak method of prepping beans is as follows: cover beans with cold water. Bring to a boil; boil 2 minutes. Turn off heat, cover pan and let stand 1 hour. Drain and proceed with step #2.

Peace and love from my kitchen to yours,
Waverly