The Column of Life

Fried Egg and Chives Combine 1 1/2 cups brown rice with 3 cups water over high heat. Bring to a boil, lower the heat and partly cover. Cook, stirring occasionally and adding more water if necessary, until the rice is tender and thick, 45 to 60 minutes. Stir in 1/2 cup chopped chives. Meanwhile, fry 4 eggs in 1 tablespoon sesame oil. Serve the eggs over the rice. Garnish: Chopped chives. Jerk Chicken Skip the chives and eggs. First, sear 4 bone-in chicken thighs in 3 tablespoons olive oil. Add 1 chopped onion and cook for 5 minutes; add 1 tablespoon minced ginger, 1 teaspoon thyme, 1/2 teaspoon minced habanero chili, 1 teaspoon allspice, 1/2 teaspoon cinnamon, rice and the water; proceed as above. Garnish: Thyme leaves.

Sofrito Red Bell Peppers, three, cut into 1/4 inch cubes Orange Bell Pepper, one, cut into 1/4 inch cubes Yellow Bell Peppers, two, cut into 1/4 inch cubes Tomatoes, ten cored and coarsely chopped Green Onions, one bunch, chopped Cilantro one and a half bunches, fresh, chopped Tomatillos, six, fresh,husks removed Garlic, chopped, one cup Vegetable Oil-olive/canola blend is optimum, four tablespoons Bay Leaves, two salt and pepper to taste Directions 1. Place the green, red, orange, and yellow bell peppers in a blender or bowl of a food processor. 2. Add the tomatoes, green onions, cilantro, tomatillos, and garlic. 3. Blend or pulse according to your preference to make a chunky or smooth mixture. 4. Refrigerate in a covered container up to 5 days, or freeze up to 45 days. 5. When ready to heat, add the bay leaf salt and pepper to taste. Cumin, oregano and bay leaf can also be used when heating. 6. Good for meat and rice. William Levy has graced Column before. This will refresh not only ...