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Thursday, February 27, 2014 Crowsnest Pass Free Press
Crowsnest Pass Eat & Drink SPECIALS
Wednesday-Saturday 11-8 Wednesday - Steak Thursday - Pasta Friday - Homemade Fish and Chips Saturday - BBQ Ribs 6 days per week - 2 for $14.99 Pasta (take out only) Delivery Available
Pick Up Orders 403-564-4522
Here to make you happy 1130 Table Mountain Street, Pincher Creek, AB • 403-627-2787
Call Jennifer to reserve your spot on our Eat and Drink Page (403)563-4231
Now off e gluten frring pizzas a ee n baking! d
CHEF DEZ ON COOKING
Everything in Moderation
Red Beans & Rice for Mardi Gras
Tuesday March 4th this year is the Fat Tuesday celebration of Mardi Gras. It is the last day of the carnival season in New Orleans and always falls on the day before Ash Wednesday every year. The term Fat Tuesday represents the last day of eating richer fattier foods before the ritual fasting of Lent that begins on the Ash Wednesday. To help you celebrate this annual event at your dinner table, I have provided you with my very popular recipe for Louisiana Red Beans & Rice. Usually Red Beans & Rice would be served on Mondays as it was historically prepared with the leftover bones from a traditional Sunday ham supper. However this recipe is a delicious one pot meal and great served any time. Happy Cooking! Louisiana Red Beans & Rice 500g raw Italian sausages - hot or mild 2 celery stalks, diced small 1 medium onion, diced small 1 medium red bell pepper, diced small 6 garlic cloves, minced 1 tsp dried thyme 1 tsp dried oregano 1 tsp salt 1/2 tsp ground black pepper 2 cups long grain white rice 4 cups chicken broth 2 bay leaves 1 - 540ml can red kidney beans, rinsed and drained Fresh thyme, for garnish Squeeze sausages from casings into a large heavy bottomed pot. Discard empty casings. Turn the heat to medium-high and break up sausage meat into small pieces with a wooden spoon while cooking until brown, approximately 10 minutes. Turn the heat to medium and add the celery, onion, bell pepper, garlic, thyme, oregano, salt and pepper. Cook for approximately 2 to 3 minutes until the vegetables are soft but not brown, stirring occasionally. Add the rice. Stir to coat with the fat and cook approximately 30 seconds until the rice becomes slightly opaque. Add the chicken broth and bay leaves. Stir to combine. Turn the heat to high and bring to a boil. Cover with a lid and reduce heat to low and simmer for 20 minutes. Remove the pot from the heat and let stand covered for 5 minutes. Remove and discard the bay leaves. Stir in the beans. Season with salt and pepper to taste, garnish with fresh thyme sprigs and serve immediately. Makes 4 to 6 large portions Chef Dez is a Food Columnist, Culinary Instructor & Cookbook Author. Visit him at www.chefdez.com
12817 21st Ave. Blairmore
Open 7 days a week Orders & info: 403-753-2222
Popiel’s R E S TAU R A N T
Visit our Facebook page The Best Western Fusion Restaurant in the Pass.
8329 20th Ave Coleman, AB 403 563 5555
Quality Ingredients, Pizza by thee slice availabl for lunch
Better Pizza! ...now that’s good food!
FIVE R I V E R S PIZZA
(403)564-4545
11001-20th Ave., Blairmore, AB (next to the Bargain Shop) Hours: Sun. 11am-9pm, Mon. Closed, Tues. & Wed. 3-10pm, Thurs.-Sat. 11am-11pm
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www.kootenayadvertiser.com and the Fernie Free Press website www.thefreepress.com