Cilantro-Lime Rice for a Citrus #SundaySupper

Cilantro Lime Rice

Happy Easter!

This might read like my salmon dish I published a couple of months ago because I was searching for a more flavorful side dish. I honestly couldn't remember where I saw this idea, but when I went looking at recipes it occurred to me that a possibility was the restaurant chain, Chipotle. It's probably one of the least repugnant national fast-casual chains in this country. I admire their culture of sustainability and sourcing their ingredients from local farmers, so I thought I'd take this opportunitry to replicate this component for a citrus #SundaySupper.

The Challenge

In all honesty, this dish isn't very difficult to prepare but this side dish would be perfect when your attention is focused on the protein. At the very least, this dish provides a fundamental method for cooking rice on the stovetop instead of using a rice cooker.

The Source

I adapted this recipe by Kelsey Nixon I found on Cooking Channel's website by doubling the ingredients and adding a garnish.

Ingredients

1 cup white rice
10 sprigs fresh cilantro plus 1 tablespoon fresh cilantro, chopped.
2 cups chicken stock
Juice of 2 limes

Method

1. Put rice in a fine mesh strainer and rinse with cold water until the water draining from the strainer runs clear. In a small saucepan, bring the rice, cilantro sprigs, broth, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs, stir in the chopped cilantro, fluff with a fork and serve.

Successful?

Absolutely, however I'm a little surprised Chipotle does not have a seafood option on their menu because these flavors would complement it well.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper participants:

Better with Citrus Breakfasts:

• Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

• Honey Lime Dressing from Ruffles & Truffles
• Lemon Poppyseed Sweet Bread from Food Lust People Love
• Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
• Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:

• Ceviche from Cookistry
• Cilantro Lime Rice from Crazy Foodie Stunts
• Citrus Ginger Chicken from Kudos Kitchen
• Easy Indian Lemon Chicken from Soni's Food
• Grilled Orange & Lime Chicken Thighs from Big Bear's Wife
• Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
• Orange Chicken from Cindy's Recipes and Writings
• Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
• Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
• Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue's Nutrition Buzz

Sour Citrusy Sweets & Desserts:

• Blood Orange Sorbet from My Cute Bride
• Broiled Oranges with Toasted Coconut from Neighborfood
• Clementine Curd from Small Wallet Big Appetite
• Creamsicle Cupcakes from The Meltaways
• Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
• Fresh Lemon Mousse from Comfy Cuisine
• Frozen Lemon Dessert from Gourmet Drizzles
• Gluten Free Orange Pound Cake from Simply Gourmet
• Honey and Lemon Cake from Happy Baking Days
• Key Lime Biscotti from Juanita's Cocina
• Key Lime Cheesecake from Flour on My Face
• Key Lime Cookie Bars from Supper for a Steal
• Key Lime Truffles from What Smells So Good?
• Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
• Lemon Coconut Cinnamon Rolls from Chocolate Moosey
• Lemon Cookies from Basic N Delicious
• Lemon Cream Pie Push Pops from Hezzi-D's Books and Cooks
• Lemon Layer Cake from Crispy Bits & Burnt Ends
• Lemon Ricotta Cake from The Urban Mrs.
• Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
• Mini Meyer Lemon Pies from Cravings of a Lunatic
• Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
• No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma's Meals
• Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
• Omiyage California Citrus Cake from Ninja Baking
• Orange Cake with Orange Syrup from The Lovely Pantry
• Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
• Pink Lemonade Pound Cake from In the Kitchen with KP
• Sugar-Free Lemon Meringue Pie from Webicurean
• Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:

• {DIY} Arancello and Limoncello from girlichef
• Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Guest Post at Noshing with the Nolands: Orange Chicken

Orange Chicken

Remember in my shrimp and polenta dish when I noted that I hadn't prepared anything blogworthy in a while?

Um, yeah...I lied.

I prepared one dish but had to hold it back because I wrote it for a guest post for my friend, Tara of Noshing with the Nolands, that published today. If you're not familiar with her, I recommend getting to know her. She left a nursing career after twenty years to form a successful gift basket company but started preparing meals at home once her daughter arrived which led to her starting a blog. Please 'Like' her on facebook, follow her on twitter and pinterest.

The Challenge

Sucessfully execute a dish for someone else while leaving a good impression on their readers.

The Source, Ingredients and Method

...can all be found at Noshing with the Nolands.

Successful?

Like I noted in my guest post for Cravings of a Lunatic, I cannot answer the second part of the challenge immediately. From an execution standpoint, I had one issue but you'll have to click on the link to read about it.

Finally, check out Tara's other guest posters:

Aly of Cooking in Stillettos
Jessica of One Sweet Appetite
Peter of Feed Your Soul
Susan of The Girl in the Little Red Kitchen
Soni of Soni's Food

And a preview of Tara's upcoming guests:

Jennifer of Peanut Butter and Peppers
Laureen of Art and the Kitchen
Nancy of Gotta Get Baked

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Call this winter's last gasp.

About three months ago, I published a braised short ribs dish that I was not successful primarily because the addition of vinegar in the braising fluid that overpowered any other flavor, so I wanted to correct it here. So earlier this week on a cool afternoon I prepared the dish again using an altered method from the earlier one.

The Challenge

Correct a previously unsuccessful dish.

The Source

Page 60 of the recipe guide of Top Chef University DVD set.

Ingredients

4 tablespoons extra-virgin olive oil
5-6 pounds bone-n beef short ribs
kosher salt and freshly ground black pepper
2 onions, cut into quarters
6 cloves garlic, smashed
2 carrots, peeled and chopped
2 stalks celery, chopped
1/2 bottle (375 milliliters or approximately 1 3/4 cups) full bodied-red wine
4 cups low-sodium beef stock
1 bouquet garni (1 bunch flat-leaf parsley stems, 6 sprigs fresh thyme, 2-3 rosemary sprigs tied together using kitchen twine)
2 bay leaves

Method

1. Season the short ribs on all sides with kosher salt and freshly ground black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Once the oil starts to smoke, add the short ribs and brown on all sides (cooking in batches, if necessary, so the pan doesn't get too crowded), about 2 minutes per side. Once browned, remove to a plate and set aside.

2. Add the onions, garlic, carrots, and celery and cook until soft and brown slightly, about 5 minutes.

Add the bouquet garni and bay leaves. Deglaze the Dutch oven with the red wine and reduce by half.

Return the ribs to the oven and add enough beef stock to cover at least 3/4 of the ribs. Bring to a boil, reduce heat, cover and simmer over low heat until the meat is tender and falling off the bones, about 2 1/2 to 3 hours.

3. Remove the ribs and place aside. Put a colander over a bowl and strain the sauce of its solids. Return the oven to the stovetop over high heat and reduce by half, or until rich and syrupy, adjusting the season if necessary. Serve with the sauce poured over the ribs.

Successful?

This version, while simpler, led to incredible flavor. Even my picky 5-year-old daughter, proclaimed YUM! once I gave her the first bite. The reduced sauce was rich and full bodied and the meat was tender and literally falling off the bone once I removed it from the Dutch oven. Definitely better than my first attempt.