Wednesday, February 11, 2009

Everything But the Kitchen Sink Hash

The Diva here to share another one of her Supper Secrets! Ever have a tub of dull, drab, leftover rice wasting away in your fridge? A few days from now you'll toss it out with the trash, wracked by guilt as you remember your mother's lectures about starving children. Well, suffer no longer, because I'm here to tell you about my Everything But the Kitchen Sink Hash! Last night for dinner, while Kuzak and my three-month old puppy, the Adorable Monster, napped together on the sofa, I whipped this Domestic Diva classic, using my leftover rice. I topped the hash off with some lovely Petrale Sole that I dusted with cumin and cornmeal. A great, healthy dish, packed with veggies, complex carbs and protein! The result was fab even by diva standards.

Note: This hash is totally versatile, and can be topped with just about any kind of fish or meat. Try grilled swordfish or mahi mahi. Or, as a breakfast treat, top it off with a fried egg! I'll share pictures of my breakfast tomorrow because I know that's what I'll be having in the morn.

Equipment Note: I cook my hash in a $20 cast iron pan. You can't beat the price, and it puts a lovely crust on the dish. I highly recommend adding one of these babies to your kitchen arsenal. You can even buy them pre-seasoned now!

Domestic Diva's Everything But the Kitchen Sink Hash

1-2 cups leftover rice (brown, wild, etc.)

2 tbsp olive oil
1 yellow onion chopped
1 garlic clove chopped
1 can black beans (or pinto or any other kind) drained and rinsed
1 ear of corn kernels removed
lemon juice
salt and pepper


1 serrano or jalapeno pepper
seeded and chopped
1/2 cup bell pepper or mixed mini bell peppers seeded and chopped
2 chard leaves (or spinach or kale) chopped
everything but the kitchen sink add anything else you want - that's the beauty of this recipe!


Heat the cast iron pan over medium heat. Add the oil and allow to warm. Then, add the onions, stirring occasionally, until they're lightly caramelized (about 8 minutes). Add the garlic and cook for 1 minute. Add your other vegetables (corn & peppers) excluding any greens and cook for about 5 more minutes.

Next, add your greens (chard, kale, spinach) and cook for another few minutes until they begin to cook down.

Add the rice and beans and stir to combine. Cook for another few minutes, until heated through, and then reduce heat to low. This will allow it to develop a nice crust will you prepare your protein. Stir occasionally, scrapping the hash from the bottom of the pan. Salt and pepper to taste.

DD's Cumin and Cornmeal Dusted Petrale Sole

2 petrale sole filets
(can substitute tilapia, snapper, catfish, or dover sole) rinsed and patted dry
2 tbsp grapeseed oil (or canola oil)
1/2 cup cornmeal
1/2 cup flour
1 egg
1/4 tsp cumin
salt and pepper

Sprinkle the sole with salt and pepper. Then sprinkle a small amount of cumin on them.

To bread the filets, in a wide bowl, beat the egg until mixed to make egg wash. Place the flour on one plate and the cornmeal on a second plate.

Heat a saute pan to medium high heat. Add the oil to the saute pan and allow to heat while you bread the filets. Working with one filet at a time, first coat it in the flour, then the egg wash, then cover it with the cornmeal. Place it in the saute pan and cook for approximately five minutes, flipping it over once it develops and nice brown crust.

Once fish is cooked evenly on each side, remove from the pan and serve over the hash. Finish the dish with a dash of lemon juice and a little fresh dill. And enjoy!!

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