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Jazzmen Rice is a proud sponsor of
“Master of the Craft with Daniel Robert”
at the Southern Food & Beverage Museum
THIS SUNDAY … be sure to check it out!
Master of the Craft: Boudin
Sunday, February 17, 2019
1:00 PM 3:30 PM
Southern Food & Beverage Museum
natfab.org/events/2019-02-17-master-of-the-craft-boudin
Master of the Craft with Daniel Robert
Learn the craft of boudin at home. Taught by Daniel Robert, the Curator of Meat Science Programs at the Southern Food & Beverage Museum, this class will show every step involved in producing traditional pork boudin and crawfish boudin from start to finish. Classes will begin at 1pm in the Rouses Culinary Innovation Center by Jenn-Air. Join us for this opportunity to learn to make your own boudin at home.
Thank you to our generous sponsors at Jazzmen Rice!
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
For more information on Jazzmen Rice, visit JAZZMENRICE.COM
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
What’s the perfect dish to warm you up on these cold New Orleans nights?
Chef Spizale’s CHICKEN, ANDOUILLE AND CAJUN SAUSAGE MEATBALL GUMBO WITH JAZZMEN RICE
Sooo Good! and WARM!
The Recipe .... give it a try and Enjoy Jazzmen Rice!
4 tbsp canola, divided
8 oz Andouille sausage, cut into pieces
6 bone-in chicken thighs
3 links fresh Cajun Sausage
1.5 tbsp Slap your Mama Cajun Seasoning
6 cups chicken stock
1 onion, diced
3 stalks celery, diced
1 green bell pepper, diced
2 garlic cloves, minced
2 bay leaves
1 tsp cayenne powder
1/2 Cup Dark roux
2 tbsp hot sauce
cooked Jazzmen white rice to serve
Heat 1 tbsp oil in a heavy based pot, and brown the sausage on both sides. Once browned, remove from pot and set aside. Add another 1 tbsp of oil to the pot and season the chicken with half of the Cajun seasoning on both sides. Brown the chicken pieces on both sides, then set aside.
Remove the fresh Cajun sausage from the casing and roll the sausage into small meatballs and brown the sausage on all sides. Once browned, remove from pot and set aside.
Add the final tablespoon of oil to the large cast iron pot, and the “trinity” – onion, celery and bell pepper, plus the garlic. Cook for 5-7 minutes to soften the vegetables, stirring and picking up all the browned bits from the bottom of the pan. Add remaining Cajun seasoning, bay leaves and cayenne.
Add in the roux, and stir well to combine everything. Add the chicken stock to roux mixture, stirring as you pour it in. bring the mix to the boil and add in the chicken and sausage and sausage meatballs.Reduce heat to a simmer, replace the lid then cook for 30-45 minutes until the chicken is tender. Remove chicken pieces from the pot, discard the rubbery skin and the bone, and shred the meat, then return to the pot. Increase heat to a vigorous simmer, and add in hot sauce. Cook a further 5 minutes to re-warm the chicken pieces, then serve in individual bowls ladled over while rice.
Thanks Chef Spizale
Visit our website at www.jazzmenrice.com for more recipes and to learn more about Jazzmen Rice.
#anovaculinary #anovafoodnerd #friedrice #JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Chef Anthony - another amazing Jazzmen Rice recipe!
Lightly Smoked and Sous Vide Alaskan Pollock with Jazzmen Rice!
2 (6-ounce) Alaskan Pollock filets
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
Set the Anova Sous Vide Precision Cooker to 132°F (55°C).
Season the pollock with Add the olive oil, lemon zest, and lemon juice salt and pepper into vacuum seal bags, but don’t seal them yet.
Prepare an ice bath large enough for the salmon fillets in their bags.
Load a Smoking Gun with oak wood shavings. Insert the exhaust hose into the open end of the bag and fold over the open edge to partially seal the bag.
Turn on the Smoking Gun and light the wood chips. Smoke the entire bowl into the bag, retaining as much smoke as possible.
Holding the open end of the bag up, submerge the bag into the ice bath for a few seconds to condense the remaining smoke. Seal the open end in the vacuum sealer.
Place in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Place the pollock back into the ice bath and chill to get the fish firm. Carefully remove pollock from bag using your hands or a fish spatula. Place it on a double layer of paper towels, then use another paper towel to gently blot surface dry.
Heat 2 tablespoons butter in a heavy skillet over medium-high heat until foaming subsides. Carefully add pollock, presentation side down, and cook, without moving, until lightly browned, 30 to 45 seconds. Add aromatics if desired, such as thyme, garlic, and shallots, and continue to cook, tilting pan and basting halibut with the hot butter, until first side is well browned, about 1 1/2 minutes total. Flip and let second side brown for 15 to 30
Crab Rice
4 cups water
1 tablespoon kosher salt
¼ teaspoon freshly ground white pepper
1 fresh bay leaf
1¼ cups Jazzmen White Rice
4 tablespoons unsalted butter, diced
3 tablespoons unsalted butter
1 pound lump blue crab meat, picked over for shells and cartilage
1 tablespoon fresh lemon juice
2 tablespoons finely chopped chives
Combine the water, salt, pepper, and bay leaf in a medium saucepan, bring to a boil over medium-high heat, and stir to be sure the salt has dissolved completely. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 10 minutes. Drain. Transfer to a clean medium saucepan, stir in the butter, remove from the stove, and cover to keep warm.
Heat the 3 tablespoons of butter until foamy in a large skillet over high heat. Add the crab, and cook, gently without stirring, until the butter begins to brown and the crab is hot and crispy, about 4 minutes. Lightly fold in the lemon juice. Divide the rice among the plates, and sprinkle it with chives. Spoon the crab on top
Serve the Pollock on top the crab rice with a little brown butter
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
Available NOW at your neighborhood grocery!
Visit our website at www.jazzmenrice.com for more recipes with Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Chef Anthony - another amazing Jazzmen Rice recipe!
Lightly Smoked and Sous Vide Alaskan Pollock with Jazzmen Rice!
2 (6-ounce) Alaskan Pollock filets
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
Set the Anova Sous Vide Precision Cooker to 132°F (55°C).
Season the pollock with Add the olive oil, lemon zest, and lemon juice salt and pepper into vacuum seal bags, but don’t seal them yet.
Prepare an ice bath large enough for the salmon fillets in their bags.
Load a Smoking Gun with oak wood shavings. Insert the exhaust hose into the open end of the bag and fold over the open edge to partially seal the bag.
Turn on the Smoking Gun and light the wood chips. Smoke the entire bowl into the bag, retaining as much smoke as possible.
Holding the open end of the bag up, submerge the bag into the ice bath for a few seconds to condense the remaining smoke. Seal the open end in the vacuum sealer.
Place in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Place the pollock back into the ice bath and chill to get the fish firm. Carefully remove pollock from bag using your hands or a fish spatula. Place it on a double layer of paper towels, then use another paper towel to gently blot surface dry.
Heat 2 tablespoons butter in a heavy skillet over medium-high heat until foaming subsides. Carefully add pollock, presentation side down, and cook, without moving, until lightly browned, 30 to 45 seconds. Add aromatics if desired, such as thyme, garlic, and shallots, and continue to cook, tilting pan and basting halibut with the hot butter, until first side is well browned, about 1 1/2 minutes total. Flip and let second side brown for 15 to 30
Crab Rice
4 cups water
1 tablespoon kosher salt
¼ teaspoon freshly ground white pepper
1 fresh bay leaf
1¼ cups Jazzmen White Rice
4 tablespoons unsalted butter, diced
3 tablespoons unsalted butter
1 pound lump blue crab meat, picked over for shells and cartilage
1 tablespoon fresh lemon juice
2 tablespoons finely chopped chives
Combine the water, salt, pepper, and bay leaf in a medium saucepan, bring to a boil over medium-high heat, and stir to be sure the salt has dissolved completely. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 10 minutes. Drain. Transfer to a clean medium saucepan, stir in the butter, remove from the stove, and cover to keep warm.
Heat the 3 tablespoons of butter until foamy in a large skillet over high heat. Add the crab, and cook, gently without stirring, until the butter begins to brown and the crab is hot and crispy, about 4 minutes. Lightly fold in the lemon juice. Divide the rice among the plates, and sprinkle it with chives. Spoon the crab on top
Serve the Pollock on top the crab rice with a little brown butter
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
Available NOW at your neighborhood grocery!
Visit our website at www.jazzmenrice.com for more recipes with Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Chef Anthony - another amazing Jazzmen Rice recipe!
Lightly Smoked and Sous Vide Alaskan Pollock with Jazzmen Rice!
2 (6-ounce) Alaskan Pollock filets
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
Set the Anova Sous Vide Precision Cooker to 132°F (55°C).
Season the pollock with Add the olive oil, lemon zest, and lemon juice salt and pepper into vacuum seal bags, but don’t seal them yet.
Prepare an ice bath large enough for the salmon fillets in their bags.
Load a Smoking Gun with oak wood shavings. Insert the exhaust hose into the open end of the bag and fold over the open edge to partially seal the bag.
Turn on the Smoking Gun and light the wood chips. Smoke the entire bowl into the bag, retaining as much smoke as possible.
Holding the open end of the bag up, submerge the bag into the ice bath for a few seconds to condense the remaining smoke. Seal the open end in the vacuum sealer.
Place in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Place the pollock back into the ice bath and chill to get the fish firm. Carefully remove pollock from bag using your hands or a fish spatula. Place it on a double layer of paper towels, then use another paper towel to gently blot surface dry.
Heat 2 tablespoons butter in a heavy skillet over medium-high heat until foaming subsides. Carefully add pollock, presentation side down, and cook, without moving, until lightly browned, 30 to 45 seconds. Add aromatics if desired, such as thyme, garlic, and shallots, and continue to cook, tilting pan and basting halibut with the hot butter, until first side is well browned, about 1 1/2 minutes total. Flip and let second side brown for 15 to 30
Crab Rice
4 cups water
1 tablespoon kosher salt
¼ teaspoon freshly ground white pepper
1 fresh bay leaf
1¼ cups Jazzmen White Rice
4 tablespoons unsalted butter, diced
3 tablespoons unsalted butter
1 pound lump blue crab meat, picked over for shells and cartilage
1 tablespoon fresh lemon juice
2 tablespoons finely chopped chives
Combine the water, salt, pepper, and bay leaf in a medium saucepan, bring to a boil over medium-high heat, and stir to be sure the salt has dissolved completely. Reduce the heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 10 minutes. Drain. Transfer to a clean medium saucepan, stir in the butter, remove from the stove, and cover to keep warm.
Heat the 3 tablespoons of butter until foamy in a large skillet over high heat. Add the crab, and cook, gently without stirring, until the butter begins to brown and the crab is hot and crispy, about 4 minutes. Lightly fold in the lemon juice. Divide the rice among the plates, and sprinkle it with chives. Spoon the crab on top
Serve the Pollock on top the crab rice with a little brown butter
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
Available NOW at your neighborhood grocery!
Visit our website at www.jazzmenrice.com for more recipes with Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
You will LOVE this recipe using Jazzmen Saffron Rice! Cook it up in your own kitchen ... it will be MUSIC FOR YOUR MOUTH!
Sous Vide Chicken Breast With Turmeric and Saffron Cilantro and Mint Chutney and Jazzmen Saffron Rice
4 onions, cut in half and thinly sliced into half moons
Juice of 5 lemons
4 tbsp. olive oil
1 tsp ground turmeric
3 tbsp. crushed sea salt
generous pinch of saffron threads
3 tbsp. boiling water
6 large boneless, skinless chicken breast
Put the onions, lemon juice, olive oil, turmeric, sea salt into a large mixing bowl and mix well. Using a pestle and mortar, grind the saffron to a powder, then pour over the boiling water and leave to infuse for 5-10 minutes.
Add the chicken to the mixing bowl. Mix well to evenly coat the chicken pieces with marinated mix thoroughly. Cover the bowl with cling film and leave the chicken in the refrigerator to marinate for a minimum of 1 hour or preferably overnight.
Add the chicken breasts and 2 Oz of the Marinated in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Cook at 145 degree for 45 minutes.
Remove from the bag and pat dry with a paper towel, preheat the oven or grill to the highest setting possible. Line a large baking sheet with nonstick baking paper.
Lay out all the pieces of chicken on the prepared baking sheet and bake or grill for 18-20 minutes maximum, or until the pieces have slightly charred edges serve with Cilantro and Mint Chutney.
Cilantro and Mint Chutney
1/2 cup chopped cilantro leaves
2 tablespoons mint leaves
1 tablespoon peanuts
1 green chili, chopped
1/2 inch ginger piece
1 teaspoon sugar
1/3 teaspoon salt
1 tablespoon lemon juice
2 tablespoons water
Take peanuts, green chili, ginger, sugar and salt in a blender puree until smooth.
Add cilantro leaves, mint leaves, lemon juice and water and purée again until smooth
Cooking Rice in a rice cooker
Measure the amount of Jazzmen rice you wish to cook. Use about ¼ to ½ cup of uncooked rice per person.
Place the rice in a sieve. Hold the sieve under cool, running water for about 1 to 2 minutes.
Shake the sieve to allow excess water to drip off. Place the rice in the rice cooker. Add enough water to cover the rice. I do not measure the amount of water for Jazzmen rice with a measuring cup; i use a finger. After covering the rice with water, insert your index finger into the pot until it just touches the top of the rice. Add more water until the liquid just reaches the first joint of your finger.
Turn the rice cooker on. Each brand will have different instructions. Usually, however, a rice cooker has two main settings: “cook” and “keep warm.” Adjust the setting to “cook.”
Wait for the rice cooker to finish. Do not lift the lid during the cooking time. Depending on the brand, the rice cooker should turn off or turn to “keep warm” automatically when the rice is finished.
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #UofHC #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #SousVideChickenBreast #Turmeric #Saffron #Cilantro #MintChutney #JazzmenSaffronRice
Chef Travis Johnson - Game Day Staple - White Beans and JAZZMEN BROWN RICE
Chef Travis Johnson, Award Winning Executive Culinary Director for Seminole Dining at FLorida State, loves to use Jazzmen Brown Rice and Camellia White Beans at his University to create delicious Game Day recipes and dishes.
Check out Chef Johnson’s recipe and video at the link below:
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
Available NOW at your neighborhood grocery!
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #ChefTravisJohnson #WhiteBeans #FloridaState #SeminoleDining #LoveNewOrleansCooking
You will LOVE this recipe using Jazzmen Saffron Rice! Cook it up in your own kitchen ... it will be MUSIC FOR YOUR MOUTH!
Sous Vide Chicken Breast With Turmeric and Saffron Cilantro and Mint Chutney and Jazzmen Saffron Rice
4 onions, cut in half and thinly sliced into half moons
Juice of 5 lemons
4 tbsp. olive oil
1 tsp ground turmeric
3 tbsp. crushed sea salt
generous pinch of saffron threads
3 tbsp. boiling water
6 large boneless, skinless chicken breast
Put the onions, lemon juice, olive oil, turmeric, sea salt into a large mixing bowl and mix well. Using a pestle and mortar, grind the saffron to a powder, then pour over the boiling water and leave to infuse for 5-10 minutes.
Add the chicken to the mixing bowl. Mix well to evenly coat the chicken pieces with marinated mix thoroughly. Cover the bowl with cling film and leave the chicken in the refrigerator to marinate for a minimum of 1 hour or preferably overnight.
Add the chicken breasts and 2 Oz of the Marinated in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Cook at 145 degree for 45 minutes.
Remove from the bag and pat dry with a paper towel, preheat the oven or grill to the highest setting possible. Line a large baking sheet with nonstick baking paper.
Lay out all the pieces of chicken on the prepared baking sheet and bake or grill for 18-20 minutes maximum, or until the pieces have slightly charred edges serve with Cilantro and Mint Chutney.
Cilantro and Mint Chutney
1/2 cup chopped cilantro leaves
2 tablespoons mint leaves
1 tablespoon peanuts
1 green chili, chopped
1/2 inch ginger piece
1 teaspoon sugar
1/3 teaspoon salt
1 tablespoon lemon juice
2 tablespoons water
Take peanuts, green chili, ginger, sugar and salt in a blender puree until smooth.
Add cilantro leaves, mint leaves, lemon juice and water and purée again until smooth
Cooking Rice in a rice cooker
Measure the amount of Jazzmen rice you wish to cook. Use about ¼ to ½ cup of uncooked rice per person.
Place the rice in a sieve. Hold the sieve under cool, running water for about 1 to 2 minutes.
Shake the sieve to allow excess water to drip off. Place the rice in the rice cooker. Add enough water to cover the rice. I do not measure the amount of water for Jazzmen rice with a measuring cup; i use a finger. After covering the rice with water, insert your index finger into the pot until it just touches the top of the rice. Add more water until the liquid just reaches the first joint of your finger.
Turn the rice cooker on. Each brand will have different instructions. Usually, however, a rice cooker has two main settings: “cook” and “keep warm.” Adjust the setting to “cook.”
Wait for the rice cooker to finish. Do not lift the lid during the cooking time. Depending on the brand, the rice cooker should turn off or turn to “keep warm” automatically when the rice is finished.
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #UofHC #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #SousVideChickenBreast #Turmeric #Saffron #Cilantro #MintChutney #JazzmenSaffronRice
You will LOVE this recipe using Jazzmen Saffron Rice! Cook it up in your own kitchen ... it will be MUSIC FOR YOUR MOUTH!
Sous Vide Chicken Breast With Turmeric and Saffron Cilantro and Mint Chutney and Jazzmen Saffron Rice
4 onions, cut in half and thinly sliced into half moons
Juice of 5 lemons
4 tbsp. olive oil
1 tsp ground turmeric
3 tbsp. crushed sea salt
generous pinch of saffron threads
3 tbsp. boiling water
6 large boneless, skinless chicken breast
Put the onions, lemon juice, olive oil, turmeric, sea salt into a large mixing bowl and mix well. Using a pestle and mortar, grind the saffron to a powder, then pour over the boiling water and leave to infuse for 5-10 minutes.
Add the chicken to the mixing bowl. Mix well to evenly coat the chicken pieces with marinated mix thoroughly. Cover the bowl with cling film and leave the chicken in the refrigerator to marinate for a minimum of 1 hour or preferably overnight.
Add the chicken breasts and 2 Oz of the Marinated in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Cook at 145 degree for 45 minutes.
Remove from the bag and pat dry with a paper towel, preheat the oven or grill to the highest setting possible. Line a large baking sheet with nonstick baking paper.
Lay out all the pieces of chicken on the prepared baking sheet and bake or grill for 18-20 minutes maximum, or until the pieces have slightly charred edges serve with Cilantro and Mint Chutney.
Cilantro and Mint Chutney
1/2 cup chopped cilantro leaves
2 tablespoons mint leaves
1 tablespoon peanuts
1 green chili, chopped
1/2 inch ginger piece
1 teaspoon sugar
1/3 teaspoon salt
1 tablespoon lemon juice
2 tablespoons water
Take peanuts, green chili, ginger, sugar and salt in a blender puree until smooth.
Add cilantro leaves, mint leaves, lemon juice and water and purée again until smooth
Cooking Rice in a rice cooker
Measure the amount of Jazzmen rice you wish to cook. Use about ¼ to ½ cup of uncooked rice per person.
Place the rice in a sieve. Hold the sieve under cool, running water for about 1 to 2 minutes.
Shake the sieve to allow excess water to drip off. Place the rice in the rice cooker. Add enough water to cover the rice. I do not measure the amount of water for Jazzmen rice with a measuring cup; i use a finger. After covering the rice with water, insert your index finger into the pot until it just touches the top of the rice. Add more water until the liquid just reaches the first joint of your finger.
Turn the rice cooker on. Each brand will have different instructions. Usually, however, a rice cooker has two main settings: “cook” and “keep warm.” Adjust the setting to “cook.”
Wait for the rice cooker to finish. Do not lift the lid during the cooking time. Depending on the brand, the rice cooker should turn off or turn to “keep warm” automatically when the rice is finished.
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #UofHC #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #SousVideChickenBreast #Turmeric #Saffron #Cilantro #MintChutney #JazzmenSaffronRice
Jazzmen Rice has a NEW Chef in our Chef’s Corner
JEFF MATTIA
CHEF-OWNER
PYRE PROVISIONS
Chef Jeff Mattia’s 25 years of professional culinary experience is product of a life of interest in food and cooking. Born and raised in Hartford, Connecticut, Mattia began helping his mom cook when he was only 2 years old – it’s been his passion ever since. His lifetime of interest in the culinary arts – both personally and professionally – have given Mattia a diverse and broad view of hospitality that influence his guest’s experiences at Pyre Provisions.
Mattia proudly served in the United States Marine Corps from 1995-1999 where he cooked for 1,000-5,000 troops every day on board US Navy vessels and in the field. During his service, he requested deployment wanting to serve his country. During his deployment, he experienced the food and cultures of 26 countries before his honorable discharge as a Corporal in Charge of a Field Mess Operation with 24th MEU.
After his service, Mattia enrolled at Johnson & Wales University in Rhode Island, graduating with a Bachelor’s Degree in the Culinary Arts in 2003. Following graduation, he gained experience as the Sous Chef at Todd English’s Tuscany, where he stayed for three years before joining Tom Colicchio’s team as Chef de Cuisine opening the 3rd location of Craftsteak. After two successful years, he relocated to New Orleans to work under chef John Besh as Executive Sous Chef at Restaurant August in 2010. In 2012, he was promoted to serve as Executive Chef at American Sector at The National World War II Museum. In 2014, Mattia left the Besh group to expand his hospitality experience, first at the Hyatt Regency and then at the Royal Sonesta New Orleans. In 2017, Mattia was named Best Chef of Louisiana by the American Culinary Federation’s New Orleans Chapter and, in 2019, Mattia received the Hotel Champion of Hospitality Award from the Louisiana Hospitality Foundation.
In 2019, Mattia announced his new restaurant concept, Pyre Provisions, fulfilling a lifelong dream to open his own restaurant concept.
Instagram: @jkmattia
www.linkedin.com/in/jeff-mattia-a25abb27/
To see more Chefs in Jazzmen Rice's Chef Corner, visit www.jazzmenrice.com/chefs.php
#JazzmenRice #UofHC #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #JEFFMATTIA #PYREPROVISIONS
You will LOVE this recipe using Jazzmen Saffron Rice! Cook it up in your own kitchen ... it will be MUSIC FOR YOUR MOUTH!
Sous Vide Chicken Breast With Turmeric and Saffron Cilantro and Mint Chutney and Jazzmen Saffron Rice
4 onions, cut in half and thinly sliced into half moons
Juice of 5 lemons
4 tbsp. olive oil
1 tsp ground turmeric
3 tbsp. crushed sea salt
generous pinch of saffron threads
3 tbsp. boiling water
6 large boneless, skinless chicken breast
Put the onions, lemon juice, olive oil, turmeric, sea salt into a large mixing bowl and mix well. Using a pestle and mortar, grind the saffron to a powder, then pour over the boiling water and leave to infuse for 5-10 minutes.
Add the chicken to the mixing bowl. Mix well to evenly coat the chicken pieces with marinated mix thoroughly. Cover the bowl with cling film and leave the chicken in the refrigerator to marinate for a minimum of 1 hour or preferably overnight.
Add the chicken breasts and 2 Oz of the Marinated in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Cook at 145 degree for 45 minutes.
Remove from the bag and pat dry with a paper towel, preheat the oven or grill to the highest setting possible. Line a large baking sheet with nonstick baking paper.
Lay out all the pieces of chicken on the prepared baking sheet and bake or grill for 18-20 minutes maximum, or until the pieces have slightly charred edges serve with Cilantro and Mint Chutney.
Cilantro and Mint Chutney
1/2 cup chopped cilantro leaves
2 tablespoons mint leaves
1 tablespoon peanuts
1 green chili, chopped
1/2 inch ginger piece
1 teaspoon sugar
1/3 teaspoon salt
1 tablespoon lemon juice
2 tablespoons water
Take peanuts, green chili, ginger, sugar and salt in a blender puree until smooth.
Add cilantro leaves, mint leaves, lemon juice and water and purée again until smooth
Cooking Rice in a rice cooker
Measure the amount of Jazzmen rice you wish to cook. Use about ¼ to ½ cup of uncooked rice per person.
Place the rice in a sieve. Hold the sieve under cool, running water for about 1 to 2 minutes.
Shake the sieve to allow excess water to drip off. Place the rice in the rice cooker. Add enough water to cover the rice. I do not measure the amount of water for Jazzmen rice with a measuring cup; i use a finger. After covering the rice with water, insert your index finger into the pot until it just touches the top of the rice. Add more water until the liquid just reaches the first joint of your finger.
Turn the rice cooker on. Each brand will have different instructions. Usually, however, a rice cooker has two main settings: “cook” and “keep warm.” Adjust the setting to “cook.”
Wait for the rice cooker to finish. Do not lift the lid during the cooking time. Depending on the brand, the rice cooker should turn off or turn to “keep warm” automatically when the rice is finished.
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #UofHC #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #SousVideChickenBreast #Turmeric #Saffron #Cilantro #MintChutney #JazzmenSaffronRice
Top Chef Reconcile was a SUCCESS thanks to YOU!
Jazzmen Rice was proud to sponsor the Top Cafe Reconcile!
From all of us at Cafe Reconcile, THANK YOU for helping us raise over $52,000 through Top Chef Reconcile! Your support will transform the lives of young adults in our community, empowering them to break generational cycles of poverty and violence.
Stop by the cafe! We'd love to thank you personally; we're open weekdays from 11-2:30. But until then, enjoy this video featuring some Top Chef Reconcile participants and current students.
www.youtube.com/watch?v=Q-Q5kd9oLjc&blm_aid=1914896
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #CafeReconcile #TopChef #ThankYou
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
Shredded Beef Short Rib Hoisin Beer Reduction with JAZZMEN BROWN RICE and Quinoa Pilaf by: Chef Spizale
Delicious! Get some JAZZMEN BROWN RICE and give Chef Spizale’s recipe a try! You’ll love it!
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
@ChefSpizale #JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Shredded Beef Short Rib Hoisin Beer Reduction with Jazzmen Brown Rice and Quinoa Pilaf
6 to 8 pounds bone-in short ribs
Hickory Smoked salt, as needed
3 sprigs fresh thyme
2 tablespoons cracked black pepper
1 cup prepared Brown Rice Quinoa Pilaf, recipe follows
½ cup braising liquid from short ribs
1 Cup Hoisin Sauce
1 Cup Abita Amber
2 teaspoons parsley, chopped
Set the Anova Sous Vide Precision Cooker to 185°F Season short ribs liberally with kosher salt. In preheated cast iron skillet, sear ribs on both sides add to a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 16 hours. When the timer goes off, remove the bag from the water bath. Remove the short ribs from the bag and set aside, Pour remaining contents of the bag the hoisin sauce and beer into a medium sauce pan. Bring to a rapid simmer over medium high heat and reduce by two-thirds, or until liquid coats the back of a spoon. Skim off any excess fat. Season to taste with salt and pepper. Meanwhile, Shredded the short rib using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside. Serve with the reduced sauce. Over the Jazzmen Brown Rice Quinoa Pilaf
Jazzmen Brown Rice Quinoa Pilaf
1 1/3 cups Jazzmen brown rice
2/3 cup red quinoa, rinsed, drained
2 2/3 cup Vegetables stock
3 Thyme Sprigs
1 teaspoon salt
Put brown rice and quinoa into rice cooker. Add water and salt. Cover and set to cook according to rice cooker directions, 30 to 40 minutes. Alternatively, put all ingredients into a heavy-bottomed medium saucepan.
Looking for a great midweek comfort meal?
This meal is sure to please everyone in the family; even the picky eaters.
CAJUN CHEESY JAZZMEN BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE - from the University of Holy Cross Kitchen
INGREDIENTS
12 oz frozen broccoli florets
1/4 cup olive oil
1lb boneless skinless chicken breast, diced into bite-size pieces
1 teaspoon of Salt
1 tablespoon each of granulated garlic, granulated onion, parsley, ground thyme, ground basil, smoked paprika, cayenne pepper, oregano leaves, salt
½ onion, diced
1 garlic clove finely chopped
2 tablespoons all-purpose flour
1 cup vegetable broth
½ cup milk
2 cups cooked Jazzmen brown rice
1 ½ cups shredded Cheddar cheese (6oz)
¾ cup plain panko crispy bread crumbs
2 tablespoon butter melted
DIRECTIONS
1 Heat oven to 400°F. Lightly grease 10-inch baking dish with olive oil; set aside.
2 Microwave frozen broccoli on microwavable plate uncovered on High 5 minutes; set aside.
3 In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, granulated garlic, granulated onion, parsley, ground thyme, ground basil, smoked paprika, cayenne pepper, oregano leaves. Cook until golden on outsides and no longer pink in center.
4 Remove chicken to plate.
5 Add onion to the still-hot pan; season with salt and cook until onion begins to soften and become translucent.
6 Add garlic; cook 60 seconds.
7 Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden.
8 Gradually beat in the vegetable broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
9 Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese.
10 Sprinkle cheese at the bottom of the baking dish then pour mixture into baking dish.
11 In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
12 Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.
13 Garnish with parsley flakes and oregano leaves flakes then serve.
dholliday15.wixsite.com/recipesfromuhc/post/cajun-cheesy-...
Visit www.jazzmenrice.com for creative ideas and recipes.
#JazzmenRice #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #CertifiedLouisiana #CAJUN #CHEESY #JAZZMENBROWNRICE #BROCCOLI #CHICKENCASSEROLE
Jazzmen Rice taking Hollywood by Storm!
Check out the clip below.....
Jazzmen Rice taking Hollywood by storm and looking good on one of our favorite shows. "Shameless" in Season 10.
Look for us on your favorite shows on air, in Feature Film, and on Streaming media everywhere!"
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
And it's taking Hollywood by Storm!
Visit our website at www.jazzmenrice.com for more on Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #HollywoodbyStorm #Hollywood #Shameless #FeatureFilm
Jazzmen Rice is proud to sponsor Mr. Pigglesworth BBQ
On March 29th and March30th, Mr. Pigglesworth BBQ will be participating in the 11th annual Ben Sarrat Jr. High on the Hog Pork Cook Off at UNO Lakefront Arena, presented by Hogs for the Cause. Hogs for the Cause is a local New Orleans charity whose mission is to raise money to write grants to families with children suffering from pediatric brain cancer. The grants are intended to offset the ancillary costs incurred by the families that are not covered by their insurance carriers, the hospitals, and/or Medicaid. These costs can be insurmountable, and may include anything from travel expenses to out of the area hospitals, to costs to eat while at the hospital with the children, to costs to install improvements to make their homes more accessible to the suffering children.
In addition to cooking up some amazing pork products for the event, which will be judged and sold at discounted prices to the attendees, participants are tasked with helping fundraise for the charity. My team’s goal is to raise $20,000 to help further this cause. Donations are tax deductible and can be made out to Donations can be made on our website www.mrpigglesworthbbq.com or through our PayPal link here: paypal.me/mrpigglesworth
In addition to donating, I urge you to consider attending. This event has been a tremendous success in years past and should be nothing short of spectacular this year. There are ninety-five teams competing, all of which will be selling food to the public. There will also be other great food and drink vendors and plenty of activities for guests of all ages. Finally, there will be a stacked music lineup on both Friday and Saturday that is sure to impress and while keep your feet moving all day.
If you purchase tickets on line prior to the event, please make sure and select my team name when prompted so that our team may receive credit for your support.
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#MrPigglesworth #JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Shredded Beef Short Rib Hoisin Beer Reduction with JAZZMEN BROWN RICE and Quinoa Pilaf by: Chef Spizale
Delicious! Get some JAZZMEN BROWN RICE and give Chef Spizale’s recipe a try! You’ll love it!
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
@ChefSpizale #JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Shredded Beef Short Rib Hoisin Beer Reduction with Jazzmen Brown Rice and Quinoa Pilaf
6 to 8 pounds bone-in short ribs
Hickory Smoked salt, as needed
3 sprigs fresh thyme
2 tablespoons cracked black pepper
1 cup prepared Brown Rice Quinoa Pilaf, recipe follows
½ cup braising liquid from short ribs
1 Cup Hoisin Sauce
1 Cup Abita Amber
2 teaspoons parsley, chopped
Set the Anova Sous Vide Precision Cooker to 185°F Season short ribs liberally with kosher salt. In preheated cast iron skillet, sear ribs on both sides add to a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 16 hours. When the timer goes off, remove the bag from the water bath. Remove the short ribs from the bag and set aside, Pour remaining contents of the bag the hoisin sauce and beer into a medium sauce pan. Bring to a rapid simmer over medium high heat and reduce by two-thirds, or until liquid coats the back of a spoon. Skim off any excess fat. Season to taste with salt and pepper. Meanwhile, Shredded the short rib using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside. Serve with the reduced sauce. Over the Jazzmen Brown Rice Quinoa Pilaf
Jazzmen Brown Rice Quinoa Pilaf
1 1/3 cups Jazzmen brown rice
2/3 cup red quinoa, rinsed, drained
2 2/3 cup Vegetables stock
3 Thyme Sprigs
1 teaspoon salt
Put brown rice and quinoa into rice cooker. Add water and salt. Cover and set to cook according to rice cooker directions, 30 to 40 minutes. Alternatively, put all ingredients into a heavy-bottomed medium saucepan.
Fried Rice Anova Culinary Sous Vide Style
Another delicious dish from Chef Spizale using Jazzmen Rice
Here is how he prepares this mouth watering dish…
Fried Rice Anova Culinary Sous Vide Style, Chef Spizale cooks Jazzmen Rice in his Rice Cooker with Soy, Ginger and Chicken Stock, Pulled the leftover 36 hour pork shank and Sous Vide chicken breast and thigh meat, then Sous Vide really fresh Gulf of Mexico shrimp with sesame oil, soy sauce and a little lime, for 30 minutes at 135 Degrees, then a quick toss in a very hot large sauté skillet, with more sesame oil, soy butter local peas heirloom carrots, and scrambled egg to combine all the flavors, finished with some thinly sliced green onions.
Thanks Chef Spizale
Visit our website at www.jazzmenrice.com for more recipes and to learn more about Jazzmen Rice.
#anovaculinary #anovafoodnerd #friedrice #JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Jazzmen's Purple Rice Gnocchi with Caramelized Onions and Garlic
BY: Sarah Gassenberger - recipient of the University of Holy Cross - Jazzmen Rice Scholarship.
We were excited to be one of the first people to try the new Jazzmen Purple Rice and share this recipe with you. Being naturally high in anthocyanins, its a treat for your tongue and your health.
INGREDIENTS:
2 ⅔ cups water
1 ½ cups Purple Jazzmen Rice (white or brown Jazzmen can be substituted)
3/4 cup rice flour, plus more for rolling
1 cup olive oil
1/2 cup onion, diced small
2 TBSP garlic, minced
1/4 cup parmesan cheese, grated
salt and pepper to taste
DIRECTIONS:
To prepare Jazzmen rice for gnocchi: Combine water and Jazzmen Rice in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until the rice is tender and most of the liquid has been absorbed, about 35 minutes.
To prepare gnocchi: Transfer the hot Jazzmen rice to a stand mixer with a paddle attachment. Add 3/4 cup rice flour; beat on medium speed until the mixture begins to clump and come together as a sticky dough. Transfer the dough to a cutting board lightly dusted with rice flour. Shape into a 10-by-4 inch rectangle about 1 inch thick. Using a sharp chef's knife or pastry cutter, cut the dough crosswise into 1-inch strips. Dust your hands lightly with rice flour and roll each strip into a 6-inch-long log about 1 inch wide. Cut the logs into 1-inch pieces. Place the gnocchi on a baking sheet lightly dusted with rice flour.
Boil gnocchi in salted water until soft and pillowy; about 5-10 minutes.
Strain gnocchi and rinse to cool.
Add olive oil to a skillet and sauté onions and garlic until golden brown.
Add gnocchi to skillet and sauté until warmed throughout.
Add parmesan cheese and season with salt and fresh cracked black pepper. Stir until cheese is just melted and serve immediately.
Thanks UHC Test Kitchen and way to go Sarah!!
ENJOY!
dholliday15.wixsite.com/recipesfromuhc/post/jazzmen-s-pur...
Visit www.jazzmenrice.com for creative ideas and recipes.
*** The Purple Rice hits Rouses store shelves this week. ***
Purple Rice is HIGH in ANTIOXIDANTS, Gluten-Free, NON- GMO, No Chemical/ Additive Free, No Sodium, and No Added Sugar.
What gives the distinctive purple rice its rich lavender color is due to the naturally occurring ANTHOCYANIN Kernels, which is High in Antioxidants.
#JazzmenRice #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #CertifiedLouisiana #Lime #PurpleRice #Gnocchi #CaramelizedOnions #Garlic #Jazzmen #BrownRice
JAZZMEN BROWN RICE WITH SALT CURED EGG YOLK AND FRESH HERBS by Chef Anthony Spizale.
Delicious!
Chef Anthony - another amazing Jazzmen Rice recipe!
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
Available NOW at your neighborhood grocery!
Visit our website at www.jazzmenrice.com for more recipes with Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
RECIPE .....
JAZZMEN BROWN RICE WITH SALT CURED EGG YOLK AND FRESH HERBS
Jazzmen Brown Rice
2 cups Jazzmen brown rice
2 garlic cloves
Salt, to taste
1 teaspoon olive oil
5 cups water
Spray your rice cooker pot with a non-stick cooking spray. This keep your rice from sticking and burning. Add your brown rice and water. While the typical rice-to-water ratio for white rice is one part rice to two parts water, brown rice works better if you go with one part rice to two and a half parts water. Add salt to taste. On a cutting board, press the flat edge of a knife on the cloves of garlic to squash them. Remove and discard the papery skin and drop the smashed cloves into the cooker. Add olive oil. Cover the pot and turn on the cooker. Expect brown rice to take a little longer to cook than white rice (about 30 to 40 minutes instead of 20).
Spicy Salt Cured Smoked Egg Yolks
Kosher salt 1 1/2 cups
Sugar 1 1/2 cups
Red Pepper, Crushed 1 1/2 cups
Pepper, Black Ground 3/4 cup
Egg yolks 3 dozen
Instructions
Mix salt, sugar and spices in medium bowl until well blended. Spread half of the seasoned salt mixture on two a small sheet pan, make 36 indentations into the salt mixture with the back of a spoon. Place an egg yolk into each indentation. Gently cover yolks with remaining salt mixture. Cover with plastic wrap, leaving one corner open for moisture to escape. Refrigerate 2 days.Remove egg yolks from salt mixture and carefully rinse in water place in a small bowl Cover with plastic wrap. Add pecan wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the eggs yolks . Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.Preheat food dehydrator to 158°F. Place yolks on rack the. Dehydrator for 4 hours.
Grate or thinly slice yolks and sprinkle on your favorite dishes, from pasta and rice to roasted vegetables and buttered toast. (Cured yolks can be refrigerated in airtight container for up to 2 weeks.)
Spoon Rice in the bottom of a bowl, grate the cured egg yolk on top and garnish with your choice of fresh herbs
Looking for a great summer recipe? Try the new dolmas - Stuffed Grape Leaves - recipe from UHC!
Word of Mouth with Jazzmen Rice ... Recipes from the UHC Test Kitchen
We love dolmas and these are made with fresh herbs and spiced Jazzmen rice, then cooked in a lemon spiked broth. These are then marinated in a lemon oil to hold for up to five days under refrigeration.
INGREDIENTS
· 1 16-oz jar grape leaves in brine (about 60 to 70 leaves)
· 1 1/2 cups Jazzmen rice, soaked in water overnight, then drained
· 3 cups olive oil, split
· 1 tsp onion powder
· 1 tsp garlic powder
· 1 tsp allspice
· 1/2 tsp salt
· 1/2 tsp black pepper
· 1/2 tsp cumin
· 1/2 cup chopped fresh parsley
· 1/4 cup fresh dill
· 4 cups vegetable broth
· Juice of 4 lemons, split in half
INSTRUCTIONS
1. Remove the grape leaves from the jar discarding the brine. Rinse the grape leaves well and place them in a colander to drain.
2. Carefully remove the stems using a paring knife or kitchen scissors.
3. In a mixing bowl, combine drained rice, spices, 1/2 cup olive oil, and fresh herbs. Mix until everything is well-incorporated.
4. Prepare a heavy cooking pot and add 1/2 cup olive oil. Layer grape leaves in the bottom three layers thick to protect the stuffed leaves from scorching.
5. Stuff the grape leaves by placing one grape leave on a flat surface with the textured/rough side facing you. Take 1 teaspoon of the filling and place in the center of the leave, then fold the sides over the filling and roll like rolling spring rolls. Repeat with the remaining grape leaves or until you’re out of stuffing.
6. Neatly arrange the grape leaves in row, seam side down, in your prepared pot, covering the circumference of the pot. Then place a small plate inverted on top to weigh the dolmas.
7. Pour hot broth over the grape leaves, just covering the top and simmer for 30 minutes until the liquid has been absorbed. Uncover and remove the plate, add the juice of 2 lemons. Cover again with the just the lid, cook on low heat for 10 to 15 minutes or until rice is soft and fully cooked.
Remove grape leaves from heat and marinate in 2 cups olive oil and juice of 2 lemons until cool. Drain and serve.
View the entire recipe here:
dholliday15.wixsite.com/recipesfromuhc/post/jazzmen-rice-...
Visit www.jazzmenrice.com for creative ideas and recipes.
#JazzmenRice #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #CertifiedLouisiana #WordOfMouth #UniversityOfHolyCross #DrHolliday @Uhc.FoodScience
JAZZMEN BROWN RICE WITH SALT CURED EGG YOLK AND FRESH HERBS by Chef Anthony Spizale.
Delicious!
Chef Anthony - another amazing Jazzmen Rice recipe!
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
Available NOW at your neighborhood grocery!
Visit our website at www.jazzmenrice.com for more recipes with Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
RECIPE .....
JAZZMEN BROWN RICE WITH SALT CURED EGG YOLK AND FRESH HERBS
Jazzmen Brown Rice
2 cups Jazzmen brown rice
2 garlic cloves
Salt, to taste
1 teaspoon olive oil
5 cups water
Spray your rice cooker pot with a non-stick cooking spray. This keep your rice from sticking and burning. Add your brown rice and water. While the typical rice-to-water ratio for white rice is one part rice to two parts water, brown rice works better if you go with one part rice to two and a half parts water. Add salt to taste. On a cutting board, press the flat edge of a knife on the cloves of garlic to squash them. Remove and discard the papery skin and drop the smashed cloves into the cooker. Add olive oil. Cover the pot and turn on the cooker. Expect brown rice to take a little longer to cook than white rice (about 30 to 40 minutes instead of 20).
Spicy Salt Cured Smoked Egg Yolks
Kosher salt 1 1/2 cups
Sugar 1 1/2 cups
Red Pepper, Crushed 1 1/2 cups
Pepper, Black Ground 3/4 cup
Egg yolks 3 dozen
Instructions
Mix salt, sugar and spices in medium bowl until well blended. Spread half of the seasoned salt mixture on two a small sheet pan, make 36 indentations into the salt mixture with the back of a spoon. Place an egg yolk into each indentation. Gently cover yolks with remaining salt mixture. Cover with plastic wrap, leaving one corner open for moisture to escape. Refrigerate 2 days.Remove egg yolks from salt mixture and carefully rinse in water place in a small bowl Cover with plastic wrap. Add pecan wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the eggs yolks . Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.Preheat food dehydrator to 158°F. Place yolks on rack the. Dehydrator for 4 hours.
Grate or thinly slice yolks and sprinkle on your favorite dishes, from pasta and rice to roasted vegetables and buttered toast. (Cured yolks can be refrigerated in airtight container for up to 2 weeks.)
Spoon Rice in the bottom of a bowl, grate the cured egg yolk on top and garnish with your choice of fresh herbs
Jazzmen Rice has a NEW Chef in our Chef’s Corner
JEFF MATTIA
CHEF-OWNER
PYRE PROVISIONS
Chef Jeff Mattia’s 25 years of professional culinary experience is product of a life of interest in food and cooking. Born and raised in Hartford, Connecticut, Mattia began helping his mom cook when he was only 2 years old – it’s been his passion ever since. His lifetime of interest in the culinary arts – both personally and professionally – have given Mattia a diverse and broad view of hospitality that influence his guest’s experiences at Pyre Provisions.
Mattia proudly served in the United States Marine Corps from 1995-1999 where he cooked for 1,000-5,000 troops every day on board US Navy vessels and in the field. During his service, he requested deployment wanting to serve his country. During his deployment, he experienced the food and cultures of 26 countries before his honorable discharge as a Corporal in Charge of a Field Mess Operation with 24th MEU.
After his service, Mattia enrolled at Johnson & Wales University in Rhode Island, graduating with a Bachelor’s Degree in the Culinary Arts in 2003. Following graduation, he gained experience as the Sous Chef at Todd English’s Tuscany, where he stayed for three years before joining Tom Colicchio’s team as Chef de Cuisine opening the 3rd location of Craftsteak. After two successful years, he relocated to New Orleans to work under chef John Besh as Executive Sous Chef at Restaurant August in 2010. In 2012, he was promoted to serve as Executive Chef at American Sector at The National World War II Museum. In 2014, Mattia left the Besh group to expand his hospitality experience, first at the Hyatt Regency and then at the Royal Sonesta New Orleans. In 2017, Mattia was named Best Chef of Louisiana by the American Culinary Federation’s New Orleans Chapter and, in 2019, Mattia received the Hotel Champion of Hospitality Award from the Louisiana Hospitality Foundation.
In 2019, Mattia announced his new restaurant concept, Pyre Provisions, fulfilling a lifelong dream to open his own restaurant concept.
Instagram: @jkmattia
www.linkedin.com/in/jeff-mattia-a25abb27/
To see more Chefs in Jazzmen Rice's Chef Corner, visit www.jazzmenrice.com/chefs.php
#JazzmenRice #UofHC #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #JEFFMATTIA #PYREPROVISIONS
Jazzmen Rice and the 6th Annual Nola Moms Blog EASTER EGG HUNT Under the Oaks
was a huge success and a great time for all New Orleans area moms, dads, kids and families!
Jazzmen Rice worked with Jambalaya Girl and served Jambalaya Girl Gumbo with Jazzmen Rice to over 1000 at the Easter Egg Hunt.
The “Easter Rice Art” craft was a great time for all kids. Their “Rice Works of Art” could be brought home and used as Easter Decorations.
We look forward to the 7th Annual Easter Egg Hunt Under the Oaks…. see you there!
Happy Easter from Jazzmen Rice!
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
JAZZMEN AROMATIC RICE IS EAT FIT NOLA APPROVED!
We are proud to partner with Ochsner Eat Fit NOLA, a program that is encouraging health conscious options at restaurants and grocery stores. The Ochsner Eat Fit seal highlights these better-for-you items right on the menu. Look for the Ochsner Eat Fit seal to find nutritious, delicious meals and products designed for those who want to incorporate clean eats into their lifestyle. We sure love to eat here in New Orleans, but this progressive movement is helping us to identify all of the healthy options Louisiana has to offer. Visit Ochsner Eat Fit’s website www.ochsner.org/eat-fit/regions-restaurants for more information about the program and to find out more about Jazzmen Rice, visit www.jazzmenrice.com …. Enjoy Jazzmen Aromatic Rice … It’s Music for your Mouth!
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #EatFitNOLA #Ochsner #EatFitApproved
Jazzmen Rice - The PERFECT RICE is so nice!
Thanks to @bluerunnerfoods for the shout out and photo.... and @Frank Brigtsen for the recipe!
Frank Brigtsen’s recipe for the perfect rice every time!
____
Ingredients:
2 tablespoons unsalted butter
1/2 cup finely diced yellow onion
1 bay leaf
1 teaspoon salt
1/8 teaspoon dried whole-leaf thyme
1 pinch ground white pepper
2 cups JAZZMEN AROMATIC WHITE RICE
3 1/2 cups water
Instructions:
Step 1: Heat the butter in a pot over medium heat. Add the onions and bay leaf and cook, stirring constantly, until the onions become soft and clear, 2-3 minutes.
Step 2: Add the salt, thyme, and white pepper. Cook, stirring constantly, for 20-30 seconds.
Step 3: Reduce heat to low and add the rice. Cook, stirring constantly, for 1-2 minutes.
Step 4 : Add the water and bring to a boil. Immediately reduce heat to very low. Cover the pot and cook for exactly 17 minutes. Remove bay leaf, stir, and serve.
For more Perfect Rice recipes, visit out website at www.jazzmenrice.com
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #BlueRunnerFoods #FrankBrigtsen #PerfectRice
PLEASE JOIN JAZZMEN RICE FOR THE NEXT MADE IN LOUISIANA!
A Festival of Food, Beverages & Culinary Products!
Sunday, April 7, 2019
12:30 - 4:30 p.m.
Southern Food & Beverage Museum
1504 O.C. Haley Boulevard, New Orleans LA 70113
Jazzmen Rice will be participating in the event with Chef Spizale.
Join us at the Southern Food & Beverage Museum to celebrate Louisiana-created food, beverages and culinary products.
A Festival of Food, Beverages & Culinary Products
Made in Louisiana!
Purveyors serving the most innovative new culinary foods, drinks and products:
Jazzmen Rice Dishes, craft beers, sauces, snacks, breads, absinthe, jambalaya, pies, salsa, spice mixes, tamales, pecan treats, oils, jams, coffees, honey, sweets, nuts, pepper jelly, pickles, crab dips, paella, wines, cupcakes, pralines, delicious cocktails and more!
Come Sample and Shop for Unique and Tasty Gifts!
For more information, visit natfab.org/events/made-in-louisiana
#ChefSpizale @ChefSpizale #JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Traveling Jazzmen!
Jazzmen Rice Celebrated its 10 Year Anniversary in 2019!
2009 - 2019
In the past 10 years, Jazzmen Rice has come a long way!
Jazzmen Rice began as a variety of exclusively designed Aromatic Rice developed by the LSU AgCenter. In the spirit of the LSU system's calling - Jazzmen Rice is grown and harvested using Louisiana's finest farmers and agriculture.
Jazzmen Rice is loved by Chefs and home Cooks Around the World, for its nutty aroma and texture. Whether served with red beans or cajun étouffée, Jazzmen Rice is Music For Your Mouth.
“Where In The World” do YOU ENJOY Jazzmen Rice?
For more information on Jazzmen Rice, visit www.jazzmenrice.com
#WhereInTheWorldIsJazzmenRice #JazzmenRice #EiffelTower #ParisFrance #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzme #TravelingJazzmen
Cooking Jazzmen Rice with WGNO’s Chef Nino.
WGNO cooking with Chef Nino.
Tapping. Red beans and Jazzmen Rice burger. A Monday sandwich.
view videos here:
Visit our website at www.jazzmenrice.com for more recipes with Jazzmen Rice.
It’s MUSIC FOR YOUR MOUTH!
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Jazzmen Rice and the 6th Annual Nola Moms Blog EASTER EGG HUNT Under the Oaks
was a huge success and a great time for all New Orleans area moms, dads, kids and families!
Jazzmen Rice worked with Jambalaya Girl and served Jambalaya Girl Gumbo with Jazzmen Rice to over 1000 at the Easter Egg Hunt.
The “Easter Rice Art” craft was a great time for all kids. Their “Rice Works of Art” could be brought home and used as Easter Decorations.
We look forward to the 7th Annual Easter Egg Hunt Under the Oaks…. see you there!
Happy Easter from Jazzmen Rice!
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Local restaurants cooking and enjoying Jazzmen Rice.... WE LOVE IT!
Hambone - Located in the heart of Old Mandeville just blocks from the lakefront, Hambone will give you feelings of down-home warm & fuzzies with comfort food at it’s best. Serving lunch, dinner and weekend brunch. Complete with a play yard for the kids!
Eggs Satchmo $14 - Tender pork, kale and JAZZMEN RICE fritters, sunny side eggs, brown butter white beans, cornbread gremolata and herbs. Wow looks and taste great!
WE LOVE IT!! Thanks Hambone!
@HamboneMandeville
Be sure to tag #JazzmenRice @Jazzmenrice in your post serving local favorite Jazzmen Rice!
Check out Hambone for some local favorites featuring Jazzmen Rice!
And be sure to visit our website at www.JazzmenRice.com to learn more about Jazzmen Rice.
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
And it’s at Hambone!
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #LoveNewOrleansCooking #Hambone
Jazzmen Rice with Fresh Louisiana Gulf Snapper
How beautiful! … and it tastes as good as it looks!
Visit our website at www.jazzmenrice.com to learn how to cook up
you own delicious dish with Jazzmen Rice.
"Jazzmen" is a variety of exclusively designed aromatic rice developed by the LSU AgCenter. And, in the spirit of the LSU system's calling - Jazzmen Rice is being grown and harvested using Louisiana's finest farmers and agriculture.
Jazzmen Rice, It’s MUSIC FOR YOUR MOUTH!
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #Louisiana #GulfSnapper #Snapper
Jazzmen Rice is proud to sponsor the
6th Annual EASTER EGG HUNT Under the Oaks
All New Orleans area moms, dads, kids and families are welcome
State Street Campus of Children’s Hospital
March 10, 2018 - 10:00am – 1:00pm
Tickets can be Purchase at
www.eventbrite.com/e/2018-6th-annual-easter-egg-hunt-tick...
$25 for general admission
Includes EVERYTHING featured at the event – food, beverages, entertainment and more!
Be sure to drop by and get samples of Jazzmen Rice at the event!
To learn more about Jazzmen Rice, visit
www.neworleansmomsblog.com/2018-egg-hunt/
Nola Mom’s Blog Easter Egg Hunt
We are extremely excited to participate in the 6th Annual Easter Egg Hunt in New Orleans on March 10, 2018! The event will be hosted on the beautiful oak-filled Children’s Hospital State Street Campus along the river. New Orleans families can expect age-divided egg hunts, lots of delicious food (including mimosas for mom and dad and Jazzmen Rice Samples), giveaways, kid-friendly swag and so much more.
We look forward to seeing your family at the Easter Egg Hunt!
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
#EaserEgg #EggHunt #NOLAmoms #ChildrensHospital #HappyEaster #UnderTheOaks
Warm up in this Cold Weather with a large bowl of
Jazzmen Rice and Sauteed Louisiana Gulf Shrimp Creole Tomato Mushroom Bisque!
Perfect for a cold night in NOLA!
ENJOY!
For more information on Jazzmen Rice and Recipes
visit us on-line at
www.jazzmenrice.com/recipes.php
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Another Delicious Dish with Jazzmen Rice by @chefspizale
Spring Jazzmen Rice Succotash
with @coveyrisefarms Vegetables, Jazzmen Brown Rice, Fresh Herbs and Sous Vide Farmers Cheese.
Real Chefs use JAZZMEN RICE! - do you?
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice and for more delicious Jazzmen Rice recipes!
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #localvegetables #Succotash #coveyrisefarms #sousvidecheese #JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
JAZZMEN RICE Vodka!!!
NOLA DISTILLERY - World Exclusive NOLA-Distillery Opens
www.prnewswire.com/news-releases/world-exclusive-nola-dis...
NEW ORLEANS, February 2019 (Newswire.com) - Keeping up with the tradition of New Orleans, NOLA-Distillery’s focus is producing products made with Louisiana grown ingredients and traditions of the south.
Conceptualized and manufactured in New Orleans, their brands consist of a Louisiana-grown Sweet Potato NOLA Vodka and NOLA Pepper Vodka. In addition, their newest brands Louisiana Tradition Whiskey, Gin, Rum and Vodka. They also have a Special Edition Mardi Gras NOLA Vodka available.
NOLA-Distillery focuses on personalized handcrafted spirits. The JAZZMEN RICE group is working with NOLA-Distillery in developing and marketing the first Louisiana Jasmine Rice Vodka to penetrate and compete in the new trend globally. Dawn Vachon, National Sales and Marketing Director says, “JAZZMEN RICE Vodka will be wildly popular in the local and national retail market because they already have brand recognition on supermarket shelves, retail outlets and have an international presence.”
They will be producing Multi-Award-Winning Handcrafted Hierarchy Vodka and Larry Flynt’s
HUSTLER® Vodka as well as additional HUSTLER® products.
NOLA-Distillery's motto is “Everybody has Experienced Handcrafted Spirits, but NOLA-Distillery Perfected them.”
NOLA-Distillery has a beautiful Tasting Room and is conducting tours open to the public.
For more information on Jazzmen Rice, visit JAZZMENRICE.COM
#jazzmenricevodka #NOLADISTILLERY #JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Have you seen Chef Tenney’s new cook book “The Deep End Of Flavor”?
The Deep End Of Flavor on amazon- www.amazon.com/Deep-End-Flavor-Recipes-Stories/dp/1423651006
Two-time winner of the New Orleans Magazine “Chef of the Year Award” Tenney Flynn grew up cooking in his father’s restaurant in Stone Mountain, Georgia, learning a life-long love of Southern cooking and seafood. Now chef and co-owner of GW Fins seafood restaurant, Chef Flynn also serves on the board of directors of the Louisiana Seafood Association, and as Chef Council Chair of The Audubon Nature Institute’s GULF Chef’s Council. An avid diver and spear fisher, Flynn often serves his own catches at GW Fins.
Not only does Chef Tenney prominently feature Jazzmen Rice in this recipe, but he also has a note about Jazzmen Rice in the front of the book:
JAZZMAN RICE
Louisiana is rice country because of our climate, and Jazzman (Jazzmen is the brand name) is a jasmine variety developed by the LSU agricultural school particularly for our growing conditions. It’s a fragrant, more flavorful all-purpose rice that I often use for gumbos, shrimp creole, and any dish that would call for long grain.
The CRAWFISH ÉTOUFFÉE recipe is delicious … and made with Jazzmen Rice… recipe included.
For more information on Jazzmen Rice, visit JAZZMENRICE.COM
Facebook:
www.facebook.com/GWFins/posts/chef-tenney-flynns-first-ev...
www.facebook.com/cheftenneyflynn/
Instagram:
Twitter:
@chefteeney, #chefteeney #JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #CertifiedLouisiana
Jazzmen Rice and the 6th Annual Nola Moms Blog EASTER EGG HUNT Under the Oaks
was a huge success and a great time for all New Orleans area moms, dads, kids and families!
Jazzmen Rice worked with Jambalaya Girl and served Jambalaya Girl Gumbo with Jazzmen Rice to over 1000 at the Easter Egg Hunt.
The “Easter Rice Art” craft was a great time for all kids. Their “Rice Works of Art” could be brought home and used as Easter Decorations.
We look forward to the 7th Annual Easter Egg Hunt Under the Oaks…. see you there!
Happy Easter from Jazzmen Rice!
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Jazzmen Rice and the 6th Annual Nola Moms Blog EASTER EGG HUNT Under the Oaks
was a huge success and a great time for all New Orleans area moms, dads, kids and families!
Jazzmen Rice worked with Jambalaya Girl and served Jambalaya Girl Gumbo with Jazzmen Rice to over 1000 at the Easter Egg Hunt.
The “Easter Rice Art” craft was a great time for all kids. Their “Rice Works of Art” could be brought home and used as Easter Decorations.
We look forward to the 7th Annual Easter Egg Hunt Under the Oaks…. see you there!
Happy Easter from Jazzmen Rice!
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Jazzmen Rice and the 6th Annual Nola Moms Blog EASTER EGG HUNT Under the Oaks
was a huge success and a great time for all New Orleans area moms, dads, kids and families!
Jazzmen Rice worked with Jambalaya Girl and served Jambalaya Girl Gumbo with Jazzmen Rice to over 1000 at the Easter Egg Hunt.
The “Easter Rice Art” craft was a great time for all kids. Their “Rice Works of Art” could be brought home and used as Easter Decorations.
We look forward to the 7th Annual Easter Egg Hunt Under the Oaks…. see you there!
Happy Easter from Jazzmen Rice!
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
In the SoFAB Kitchen with Jazzmen Rice
FIREBALL GLAZED SMOKED AND SOUS VIDE PORK BELLY WITH GARLIC JAZZMEN BROWN RICE
Upcoming Event for Jazzmen Rice … Don’t miss it!
Saturday, July 21, 2018
1:00 PM 2:00 PM
Southern Food & Beverage Museum
Cooking Demonstration with Chef Spizale
For more information, visit the SoFab site at
natfab.org/events/2018/7/21/in-the-sofab-kitchen-with-jaz...
Visit www.jazzmenrice.com to learn more about Jazzmen Rice.
For generations, the most flavorful rice Americans have eaten has been Jasmine rice imported to the U.S. from Asia (most notably Thailand). Jasmine is recognized for having the most desirable "gummy" white texture after cooking and its "aroma" before, during and after cooking is what causes it to be called "aromatic." For twelve years, the LSU AgCenter has been evolving, testing and improving a varietal of rice intended to compete head on with the quality, taste and cost of the thousands of tons of Jasmine rice coming into America each year from Asia. It has reached perfection.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #SoFAB #ChefSpizale #fireball
Jazzmen Rice and the 6th Annual Nola Moms Blog EASTER EGG HUNT Under the Oaks
was a huge success and a great time for all New Orleans area moms, dads, kids and families!
Jazzmen Rice worked with Jambalaya Girl and served Jambalaya Girl Gumbo with Jazzmen Rice to over 1000 at the Easter Egg Hunt.
The “Easter Rice Art” craft was a great time for all kids. Their “Rice Works of Art” could be brought home and used as Easter Decorations.
We look forward to the 7th Annual Easter Egg Hunt Under the Oaks…. see you there!
Happy Easter from Jazzmen Rice!
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Jazzmen Rice and the 6th Annual Nola Moms Blog EASTER EGG HUNT Under the Oaks
was a huge success and a great time for all New Orleans area moms, dads, kids and families!
Jazzmen Rice worked with Jambalaya Girl and served Jambalaya Girl Gumbo with Jazzmen Rice to over 1000 at the Easter Egg Hunt.
The “Easter Rice Art” craft was a great time for all kids. Their “Rice Works of Art” could be brought home and used as Easter Decorations.
We look forward to the 7th Annual Easter Egg Hunt Under the Oaks…. see you there!
Happy Easter from Jazzmen Rice!
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen
Jazzmen Rice Tour 2017 CHEFS
The BEST CHEFS use Jazzmen Aromatic Rice …
shouldn’t you?
Video from the Jazzmen Rice Tour 2017 featuring the BEST CHEFS in the area!
It’s New, It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
Available NOW at your neighborhood grocery!
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #BestChefs #RiceTour #Rice2017
Cajun Crate Market now has Jazzmen Rice on the shelves!
Got new inventory this week! Come check it out! … and Jazzmen Rice is on the shelf!!
“We got Jazzman Rice - Aromatic Brown Rice and Louisiana White Jasmine Rice as well!”
@Cajun-Crate-Market
We are so happy to be in Cajun Crate Market. Pay them a visit and pick up some Jazzmen Rice!
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
Available NOW at your neighborhood grocery!
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #CajunCrateMarket #JazzmenOnTheShelf
Local restaurants cooking and enjoying Jazzmen Rice.... WE LOVE IT!
Hambone - Located in the heart of Old Mandeville just blocks from the lakefront, Hambone will give you feelings of down-home warm & fuzzies with comfort food at it’s best. Serving lunch, dinner and weekend brunch. Complete with a play yard for the kids!
Eggs Satchmo $14 - Tender pork, kale and JAZZMEN RICE fritters, sunny side eggs, brown butter white beans, cornbread gremolata and herbs. Wow looks and taste great!
WE LOVE IT!! Thanks Hambone!
@HamboneMandeville
Be sure to tag #JazzmenRice @Jazzmenrice in your post serving local favorite Jazzmen Rice!
Check out Hambone for some local favorites featuring Jazzmen Rice!
And be sure to visit our website at www.JazzmenRice.com to learn more about Jazzmen Rice.
It’s Fresh, It’s Aromatic Rice
It’s MUSIC FOR YOUR MOUTH!
It’s Jazzmen Brand Aromatic Rice.
And it’s at Hambone!
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #LoveNewOrleansCooking #Hambone
Did you know that Jazzmen Rice is Certified Louisiana?
It is! Check out the post by Certified Louisiana….
We LOVE the post and are proud to be Certified Louisiana!
Jazzmen Rice is a variety of exclusively designed aromatic rice developed
by the LSU AgCenter and is being grown and harvested using Louisiana's
finest farmers and agriculture. It’s new. It’s fresh. It’s aromatic white &
brown rice. And, it’s MUSIC FOR YOUR MOUTH!
ENJOY!
For more information on Jazzmen Rice, visit JAZZMENRICE.COM
#JazzmenRice #Jazzmen #Rice #RiceNewOrleans #Aromatic #AromaticRice #New #Fresh #LSUAgCenter #SpiritOfLSU #LouisianaFinest #Seed #Farming #Milling #WhiteRice #BrownRice #CookNewOrleans #EatNewOrleans #ChefNOLA #ChefNewOrleans #LoveRice #GotToBeJazzmen #CookRice #MusicForYourMouth #CookingWithJazzmen #CertifiedLouisiana
Jazzmen Rice and the 6th Annual Nola Moms Blog EASTER EGG HUNT Under the Oaks
was a huge success and a great time for all New Orleans area moms, dads, kids and families!
Jazzmen Rice worked with Jambalaya Girl and served Jambalaya Girl Gumbo with Jazzmen Rice to over 1000 at the Easter Egg Hunt.
The “Easter Rice Art” craft was a great time for all kids. Their “Rice Works of Art” could be brought home and used as Easter Decorations.
We look forward to the 7th Annual Easter Egg Hunt Under the Oaks…. see you there!
Happy Easter from Jazzmen Rice!
Visit our website at www.jazzmenrice.com to learn more about Jazzmen Rice.
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Jazzmen Rice's Rice Pudding - from the University of Holy Cross Kitchen
Classic rice pudding uses regular milk, sugar, cinnamon, and raisins. While using jasmine 'Jazzmen' rice elevates these flavors on its own, we decided to further jazz it up!
Flavored coffee creamer opens up a world of flavors without a lot of effort. The French Vanilla coffee creamer brought a delicious vanilla flavor to the pudding. Also, because the creamer has enough sugar on its own, we were able to omit it.
Any dried fruit is a suitable alternative to raisins for rice pudding... but chopped nuts or even candy bits.
Adding a little liquor also adds an additional dimension.
Other version possibilities could include... using a hazelnut coffee creamer, mini chocolate chips, and Irish cream liquor..... etc.
Ingredients:
1 1/2 cups cooked Jazzmen Rice
1 cup milk
1 cup french vanilla coffee creamer
1/4 tsp salt
1 egg
1/4 tsp cinnamon
1/2 cup dried cranberries
1 tbs hazelnut liquor
Slivered almonds for garnish
Directions:
Mix milk and creamer together. Add the rice, salt, and milk-creamer mixture into a medium-sized sauce pan and stir together over medium heat. Simmer gently until thickened, stirring frequently to prevent sticking, about 20 mins.
In a small mixing bowl, whisk together the egg and cinnamon. Temper the egg mixture with a 1/2 cup of the hot rice mixture, adding a tablespoon at a time to the egg mixture, vigorously whisking during each addition to incorporate.
Add the tempered egg mixture back into the saucepan with the rice and stir on low heat for 5 - 10 minutes, until thickened. Halfway through this final cook stir in cranberries and hazelnut liquor.
Serve warm or cold, garnished with almonds.
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Visit www.jazzmenrice.com for creative ideas and recipes.
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JAZZMEN RICE PUDDING DONUTS WITH VANILLA CREAM CHEESE AND STRAWBERRY TOPPING
Wow, this recipe from the UHC Test Kitchen is so delicious!
Give it a try using Jazzmen Rice.... we know you will love it!
Ingredients for rice pudding
· ¾ cup uncooked Jazzmen white rice
· 2 cups milk, divided
· ⅓ cup white sugar
· ¼ teaspoon salt
· 1 egg, beaten
· 1 tablespoon butter
· 1 tablespoon vanilla extract
Directions
· Bring 1 1/2 cups water to a boil in a saucepan; stir Jazzmen rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
· In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes.
· Stir in remaining 1/2 cup milk, beaten egg; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
INGREDIENTS FOR Cream cheese
· 1 pack of cream cheese 8 oz.
· 1 tablespoon of vanilla extract
· ½ cup powder sugar
Directions
· In a medium sized bowl mix cream cheese, vanilla extract, and powder sugar until mixture is creamy.
· Then place mixture in a piping bag or zip-lock bag to drizzle on rice pudding fried donut.
INGREDIENTS FOR Strawberry Topping
· 10 strawberries, sliced
· 1 tablespoon of vanilla extract
· 1/3 cup of white sugar
· 3 TBSP of Butter
Directions
· In a skillet on medium- low heat add strawberries, vanilla extract, sugar, and butter.
· Cook for 5-10 minutes are until the strawberries are completely cooked.
INGREDIENTS FOR Donut Mixture
· 2 cups of flour
· 1 ½ cups of rice pudding
· 2 table spoons of shortening
· 1/3 cup white sugar
· 1 teaspoon of baking powder
· 1 cup of water
· Oil ( canola, vegetable, soybean, any oil is fine
Directions
· In a large bowl, combine the 2 cups of flour, 1 ½ cup of rice pudding, 2 table spoons of shortening, 1/3 cup of white sugar, 1 teaspoon of baking powder, and 1 cup of water.
· Mix the combined ingredients until it looks like a nice bread dough.
· Next, roll dough out and cut into the shape you desire.
· Next fry dough in oil. Fry until golden brown.
Directions to Assemble the final product
· Place strawberry sauce at the bottom of desired dish
· Next, add donuts
· Then, add your cream cheese with pipping bag
Thanks UHC Test Kitchen!
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