Food Jack Daniel's Has New Apple Whiskey for All Your Fall Hot Toddies
"Uncle Nearest" honors slave who taught Jack Daniel to make whiskey
Nathan "Nearest" Green was the first African American master distiller in the country.
A week ago, if you told me jambalaya was on for dinner, I'd be the last in line. Though universally adored, some of this famed dish's lead components (ahem,), aren't something I want to eat stewed. Except it turns out a stewy, saucy pot of meat and peppers is not what jambalaya is all about. I had this dish all wrong.
Jambalaya is a one-pot wonder, an Acadian specialty that, unlike most other star dishes from Louisiana, cooks (chicken and vegetables and rice) in one fell swoop. I love a one-pot chicken and rice, but to fall in love with this one, I first needed to understand it.
Whisky vs. Whiskey: Here's What You Need to Know
We put this age-old debate to rest. The post Whisky vs. Whiskey: Here’s the Difference appeared first on Taste of Home. Read More
To begin, I needed to identify where Acadia was, exactly, and how its people came to occupy one of our southernmost states. Acadia, sandwiched between Quebec and Prince Edward Island at the northern tip of America, was colonized by the French (namely from Normandy, Brittany, Poitou, Aquitaine and Île-de-France). After the French and Indian War, Acadians were deported to various American colonies and marginalized, but were later recruited by the Spanish to populate what was then called Luisiana (Louisiana). There, Cajun culture developed, with Acadian French on the tongue and jambalaya at the hearth.
Peeling back the layers of jambalaya's French, Spanish, and West African influence earned my initial buy-in; there are tangible roots in the French jambalaia (from Provence, where stewed peppers would be right at home), Spanish(rice, sausage, seafood, and chicken, cooked in an open pan) and West African (which, while often lacking protein, is heavy on tomatoes, onions, and spices). The base for jambalaya's flavor, as in much of Spanish cooking, comes from sofrito, a trinity of finely chopped onion, celery, and bell pepper. Bay leaf, cayenne, and garlic are also commonly seen as base layers. For the protein, chicken, andouille (or other pork sausages), and shrimp or crawfish are all fair game.
Katy Perry Explains Why She's a Mega Fan of Apple Cider Vinegar
Plus, two more things she does on the regular to de-stress.
Creole jambalaya includes tomatoes—possibly a sub for paella’s saffron (a once out-of-reach ingredient for southern Louisianans). Cajun jambalaya, found more frequently further outside of New Orleans, omits tomatoes, yielding distinctly cooked grains, garnished with chicken, sausage, and later, spring onions. Cajun jambalaya has a cleaner umami-forward result, without the soupy bits I’d come to associate with the dish. One taste of a perfectly executed Cajun jambalaya, fat- and flavor-forward (in just the right amounts), and I was in.
I'm definitely a rare late adopter of jambalaya's fandom: New Orleans chefs fromto have famed versions, and if the countless covers of country singer Hank Williams's 1952 hit release Jambalaya on the Bayou are any indication, the dish's popularity goes way beyond the food world.
Modern cooks know this: get the recipe right, and you’ve got a one-pot-repeat winner. Here’s how to master this low-work, high-reward classic.
These Whiskey Glasses Will Totally Change the Way You Drink
If you love nothing more than a glass of whiskey neat at the end a long day, you'll definitely want a Norlan Whiskey Glass in your collection. So when I heard Norlan glasses would elevate the whiskey-drinking experience, I couldn't think of anyone better to try them out with me than my father. We sat down with a few bottles of his favorite spirits and a Norlan whiskey glass, and here's what we found.
Season the chicken with salt and cayenne instead of black pepper. Rub a couple smashed cloves of garlic all over the chicken skin for even more flavor. Then, sear the skin in vegetable oil over medium heat, taking care to get deep golden browning on all sides—which translates to flavor, and a more appealing finishing look.
Flex the Holy Trinity
Remove the chicken to a plate, and use the fat in the pot to cook the onion, green bell pepper, garlic, and bay leaves. Traditional jambalaya relies on the holy trinity of onion, pepper, and celery—but skipping celery here allows the heat and roasty schmaltz flavor of the cayenne and chicken fat to come forward. Cook until the onions are golden, stirring to avoid deep browning or charred spots, about 8 to 10 minutes.
All in One Pot
Unlike many famous New Orleans dishes, which are served over white rice, the beauty of jambalaya is that the rice goes into the pot with the meat and spices. Add the rice and andouille at the same time, stirring to toast the grains in the fat, about 15 minutes, before any liquid goes in.
Dunkin' just announced the return of this fan-favorite holiday drink
Halloween is over so, naturally, we’ve got our sights set on the winter holidays and all the festive flavors that come with them. Starbucks hasn’t announced any special cold-weather offerings just yet (holiday cup, where are you?), but Dunkin’ has. On Nov. 1, the coffee chain revealed its largest seasonal lineup to date, which includes new and returning menu items like the coveted Peppermint Mocha. 17 Things You Didn’t Know About Coffee For aHalloween is over so, naturally, we’ve got our sights set on the winter holidays and all the festive flavors that come with them. Starbucks hasn’t announced any special cold-weather offerings just yet (holiday cup, where are you?), but Dunkin’ has. On Nov.
Pour in the chicken broth and stir well, scraping the bottom of the pot to release the brown bits (which equal flavor) and coax the luscious finish from the dish.
Add the chicken back to the pot along with the stock. Reduce the heat to a low simmer, cover, and cook until the rice has plumped and absorbed all the stock, and the chicken is cooked through, about 30 minutes. At the finish, fluff the rice with a fork and tweak the seasoning. Here is where you could add optional shrimp or crawfish, stirring into the dish for a few minutes, until they are just pink throughout.
This one-pot feast is a great candidate for serving straight from the stove. Garnish the top with fresh scallions and parsley, and bring to the table with a stack of plates; or plate and garnish from the pot to order, NoLa-restaurant-style.
Related video: How to Make Jambalaya [provided by My Recipes]
Can a hot toddy actually help you feel better when you’re sick? .
Yes and no.
How To Make The Perfect Jack Daniel’s Tennessee Honey Hot Toddy
Jack Honey Hot Toddy. This Jack may like it chilled. But when the cold begins to set in, there's nothing sweeter than a warming Jack Honey Hot Toddy enjoyed ...
Whiskey Apple Juice
I'm lucky I'm not an alcoholic.