Fried brown rice with chicken and a Screwdriver

We got fancy with the Screwdriver and freshly squeezed several oranges from the backyard. Way better than your Dad's 70's Screwdriver

1 Cup Brown Rice (I get the Trader Joe's brand that is cracked and takes about 15 minutes to cook)
2 slices of bacon, cut into small pieces
1 Carrot, minced
2 Handfuls of Green Peas
3 Green Onions, Minced
3 Eggs, scrambled
5 Tablespoons Soy Sauce or Tamari
2 Tablespoons Sesame Oil (off heat, for flavor not for cooking)
1 Teaspoon of Hot Chili Bean Paste (Optional)
1 Chicken Thigh, sauteed (optional)

Fry/render your bacon and add your carrot. Cook for about 5 minutes. Add your rice and begin incorporating in your saute pan. Work it over for a while, you wanna dry it out, 10 minutes

Clear a space in your pan for the eggs. Drop them in and scramble them. When they are scrambled, incorporate your green onions, peas and mixed everything together, 3 minutes

Turn off the heat and add your soy sauce and sesame oil. Mix. Top with additional green onion

I like my fried rice in a tighter, narrow bowl so it stays hot. I topped with the optional chicken thigh and chili bean paste otherwise I'd be still be hungry

As with Mexican style salsa, there really are no rules when it comes to Italian salsa. I’ve seen plenty of recipes that incorporate anchovies and capers, while others avoid them. Bread is another ingredient that is sometimes used and other times not. Salsa is a condiment and depending upon the application, the stronger, more contrasting flavors of salty, sour, or spicy could be used to offset or compliment another flavor in the dish.

I chose NOT to use anchovies, capers, or spicy peppers in my salsa verde. Instead, I favored citrus, copious amounts of oil, and a rustic style bread for substance. I was using the salsa verde as a spread for my confit of thigh and slow braised pork sliders, instead of barbeque sauce, aioli or pesto.

3 thick slices rustic bread, crusts left on
3 tablespoons Rice wine vinegar
1 cup Olive oil
1 clove Garlic
Salt to taste
Black Pepper to taste
1 whole bunch of Parsley
3 branches Tarragon
3 branches Marjoram

Cut your bread into small chunks and soak with the vinegar and olive oil in a shallow bowl for about 5 minutes. Mix and fold the bread so that it is completely saturated in the liquid and easy to pulverize in the food processor.

Take all the rest of your ingredients and the soaked bread mixture and place in a food processor. Pulse the mixture several times until all the ingredients are mixed well together and form loose paste.

Taste the salsa verde for seasoning and salt and pepper to taste.