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Cajun Rice & Gravy Arayes

Cajun Rice & Gravy Arayes – - Recette

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Ingrédients

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Rice & Gravy

  • Pork shoulder, cubed 2.0 lbs
  • Assaisonnement cajun 2.0 tbsp
  • Huile végétale 3.0 tbsp
  • Yellow onion, diced 1.0 unité
  • Green pepper 1.0 ea
  • Céleri en dés 2.0 n/a
  • Gousses d’ail, émincées 5.0 unité
  • Chicken stock 1.0 qt
  • Knorr Beef Demi-Glace 2.0 c

Collard greens

  • Assortiment de viandes froides et de fromages 2.0 qt
  • Huile végétale 2.0 tbsp
  • Assaisonnement cajun 2.0 tsp
  • Yellow onion, diced 0.25 unité
  • Poivron vert, coupé en lanières 0.5 unité
  • Gousses d’ail, émincées 3.0 unité
  • Water 0.25 c
  • Knorr® Professional Liquid Concentrated Base Vegetable 4 x 32 oz 0.5 tbsp

Meat filling

  • Bœuf haché 1.0 lb
  • Assaisonnement cajun 1.0 tbsp
  • Knorr® Professional Chicken Liquid Concentrated Base 32oz. 4 pack 0.5 tbsp
  • Yellow onion, grated 0.5 unité
  • Poivron vert, coupé en lanières 0.5 unité
  • Scallions, thinly sliced 0.25 unité
  • Persil, haché fin

Tahini Ranch

  • mayonnaise Hellmann’s 1.0 c
  • Babeurre 1.0 c
  • Hellmann's® Original Buttermilk House Dressing Dry Mix 12 x 3.12 oz 1.5 tbsp
  • Tahini 0.5 c
  • Jus de citron 2.0 tbsp
  • Onions, green, sliced 0.25 c

Arayes

  • Rice & Gravy
  • Assortiment de viandes froides et de fromages
  • Meat Filling
  • Rice, white, cooked 2.0 c
  • pitas 6.0 piece
  • Huile végétale 0.25 c

Préparation

  1. Rice & Gravy

    • Toss pork with seasoning and let rest overnight.Brown pork in oil over medium low heat until well browned all over, then remove pork and add onion, bell pepper, and celery.
    • Sweat vegetables until onions re translucent, then add garlic and cook until fragrant.Add pork and stock.Bring to a boil, reduce to a simmer, cover, and cook until pork is tender - appx 60-90 minutes.Stir occasionally.
    • Add demi glace and stir well.Continue simmering until pork separates easily with a fork.Defat, separate meat from gravy, then chill.
    • Tip:- This is tastier if made the day before

  2. Collard greens

    20 minutes
    • Sweat vegetables in oil until onions are translucent.Add garlic and seasoning, cook until fragrant.
    • Add collard greens, water, and base.Stir and cook over medium-low heat until greens are tender and most water has been cooked out, appx 10-15m
    • TIP : If greens arent tender, add water a little at a time to continue cooking

  3. Meat filling

    • Place onion and pepper into cheesecloth or similar and squeeze out as much liquid as possible.Combine squeezed vegetables and all other ingredients in a bowl and mix well.

  4. Tahini Ranch

    5 minutes
    • Combine Ranch mix with buttermilk.Mix well.
    • Add remaining ingredients.Mix well then refrigerate

  5. Arayes

    • Combine rice with reserved gravy until desired level of coating is achieved.
    • In each pita half place appx 2-3 tbsp of rice mixture, then some of the cooked pork, then some of the collard greens.Top pita with appz 1.5oz of the raw meat mixture, being sure to cover the entire opening.
    • Over Medium-low heat, cook pitas in oil on both sides before finishing by cooking vertically with the raw meat contacting the pan.Pitas should take on lots of color and meat should be very well browned.Serve with Tahini ranch for dipping
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