Chorizo Jambalaya

Chorizo Spanish Rice Jambalaya, a Ryan McKern recipe

bonjour et bienvenue à Kernals Kitchen. Today I'm taking a Louisiana staple recipe and adding a fun twist south of the border. I present to you a spicy Jambalaya with chorizo sausage, Spanish rice, and a bit of zest to this classic cultural dish, sure to make your dinner a happy and memorable. Les bon temps rouler.

• 4 ounces chicken, diced.
• 2 teaspoons cayenne pepper
• 3 tablespoon Mexicajun seasoning, or Tony Chacheres. 
• 2 tablespoons olive oil
• 1/4 cup chopped chives
• 1/4 cup chopped green bell
    pepper
* 1/4 cup chopped red pepper
• 1/4 cup chopped celery
• 1 full clove chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 2 tablespoons Worcestershire sauce
• 3 tablespoons Louisiana hot sauce
•3/4 cup rice
•3 cups chicken stock
• 5 ounces Chorizo sausage, sliced.
• Salt and pepper
• 1/2 cup fresh chopped parsley
* 1/2 cup fresh chopped cilantro
* 1 fresh lime squeezed.

Brown sausage in separate pan, with olive oil 10 or so minutes.
In a bowl combine chicken and Pepper, cayenne, mexicajun or tony's seasoning seasoning, Worcestershire, saucepan heat oil over high heat with onion, peppers and celery, 10 minutes. Add garlic, tomatoes, bay leaves, hot sauce, Stir in rice and slowly add broth. Sausage, Reduce heat to medium and cook until tender, stirring, add in parsley, cilantro, lime juice, cook15 to 20 minutes or until tender.

Merci beacoup.

The Wedded Shore

The Wedded Shores
By: Ryan McKern ©

Culpable leaden waltz, of rain on oak and tides of affliction I isolate, bellow in a horde, a phantasm, a lucid dementia of dreams. In her eyes amidst the cadaverous glee, her lips sang gently of gallows humor,  her soul of fall leaves, burnt , duplicitous, evergreen.

I place the ring upon thou shoulder, this note is forewarned and blood ink shall shutter, a flickering seance of October, the tide a augmentation,

We stand on the dock bound by only red thread, staring as if we broke the hour glass. Short of breath, I detest, the color of the lake suffocates at last.

binds forever once more.

Such was the tale of the wedded shores.

Please check out my work here: https://www.theodysseyonline.com/new-poem-by-ryan-mckern

New Orleans / Hatian Flounder

Haitian flounder

Hello and welcome to Kernal's Kitchen, here is a recipe I enjoy any time of the year. Haitian flounder with a New Orleans twist.

Ingredients: 

1 cup Jasmine Rice

2 tablespoons Olive oil to sauté' veggies

2 diced tomatos

2 cloves chopped garlic

1 Yellow pepper chopped

1 Orange pepper chopped

1 cup Orange juice

3 teaspoons cajun seasoning
1 tablespoons Louisiana Hot Sauce

3 tablespoons Fresh chopped cilantro

1 lime, cut and juiced

2 tablespoons of lemon juice

1/2 teaspoons Salt

1 teaspoons pepper

Spice flounder fillets in a dish. Sprinkle evenly with lime juice,  salt, pepper, cajun seasoning and 3 tablespoons chopped fresh cilantro

over medium-high heat olive oil in a skillet large enough to hold all fillets. Add garlic Sauté 3 minutes or until soft. Add peppers cooking 3 - 5 minutes or until soft adding a bit of dark brown on the edges. Next Add tomato, orange juice, lime and lemon, bring to a boil.

Add fish fillets, hot sauce, reduce heat to medium, and simmer, uncovered, about 10 minutes or until fish flakes with a fork. I tend to add more cajun spice to mix, add if necessary to your taste.

Place fish on serving plates; spoon sauce evenly over fillets. Garnish, if desired. Serve with jasmine rice and lime wedges. I like to add butter and salt to my rice as it cooks, low simmer for 30 minutes. 

Bon appétit

Ryan McKern Free EP download

https://www.dropbox.com/sh/yjbjq0q54783mms/AAA-2JZ_szf-k0jLCUlfxFrga?dl=0

The deminished relief of moor

affronted by antagonized bitter, 

convulsed by the displeased enraged

Funeral of moor, exacerbated,

exasperated, he beckoned at gods walk. To if this was squandered, deranged,  oblivious to fault. Shall i basque in judgements fury, or only in hell I seek not thus redemption of impurity.   

Bonjour, and welcome back to Kernal's Kitchen. This week we are taking a alternative spicy dish to the plate and making it enjoyable and healthy to us and our loved ones. I present to you Italian marinated chicken and spaghetti squash.  

​

Servers 6

6 - unthawed chicken breasts

1 - whole spaghetti squash

2 - tablespoons louisiana hot sauce

2 - tablespoons basil

2 - tablespoons oregeno

2 - tablespoons rosemary

1 - tablespoons celery salt

1 - tablespoons garlic salt

1 - tablespoons black pepper

1 - teaspoons white pepper

1/2 - white onion chopped

1 - clove garlic

1 - diced red pepper

2 - cups red wine vinegar

1/3 - cup sherri cooking wine

1 - ( can / bottle) marinara 

First prep chicken breasts with oregano, basil, rosemary, garlic salt, sherri and vinegar, marinade for at least 30 minutes. 

In a small sauce pan , pour marinara, diced garlic clove, red pepper diced, and white pepper, onion, louisiana hot sauce, simmering and stirring for 15 - 20 minutes.

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
   On a cooking tray, cote lightly with olive oil and bake chicken 45 minutes or until fully cooked.


3. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
4. This dish also works well with a salad, lemon aoili, bruchetta, and or spumoni ice cream. Bon appetite mon ami, thank you and please share this recipe. laissez les bons temps rouler. From new orleans with love,
   Sincerely, Ryan McKern

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(Beneath the Cell. By: Ryan McKern)   

                                           

 He stuttered and squandered 

a ominous wonder,                             

  A trembling screech hideous sounds from underneath.              

What could lurk under his chamber bed?

The echoes of breathing it's eyes of scolder red.

His breath takes escape                  

 A child's laughter behind the drapes,

" What do you want?" He yells alas. "When will this terror pass?"

The apparition materialized, it was myself to my surprise,                                                           Dragging me once more under my bed a dense dementia claws, I created this beast..... I am my own flaws. ©