1/2 lb bacon
1/2 lb ground pork
1 lb ground chicken livers
1 large onion, finely diced
1 green bell pepper, finely diced
2 ribs celery, finely diced
3 cloves garlic, minced
2 cups chicken broth
1 bay leaf
1/2 tsp ground thyme
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
5 cups cooked rice, at room temperature
4 green onions, including tops, minced
1/4 cup parsley, minced

In a heavy Dutch oven, saute bacon, pork and livers until very brown. Let the meat stick to the skillet a bit before stirring. Add onion, bell pepper, celery and garlic and cook until they are wilted.

Add chicken broth, bay leaf, thyme, cayenne pepper, salt and pepper. Simmer for 30 minutes. Remove bay leaf. Add rice and toss the mixture until rice is hot. Stir in green onions and parsley. Adjust seasonings.  (Serves 8 to 10)

Katharine Carmichael, chef and caterer, Beaumont, Texas

Per serving (based on 10 servings): 285 calories; 22 grams  

2 lb of asparagus.
1 shallot, chopped finely.
3 ½ oz of vialone rice.
2 oz of butter.
1 cup of dry white wine.
4 tablespoons of freshly grated parmesan cheese.
Salt and pepper.

Break the ends off the asparagus stalks and discard.

Cut off the extreme tips and chop the rest of the stalks.

Blanch the tips in boiling water.

Remove the tips with a slotted spoon and set aside.

Cook the stalks in the same water until they go soft.

In a blender, puree the stalks with their cooking water to make a thick stock.

Add dry white wine, and simmer over a low heat.

In a pan, melt half of the butter and cook the shallot until it turns soft.

Add the rice to the pan and let it begin to absorb the butter before adding a ladle of the asparagus stock. Keep stirring until it is absorbed.

Stir in the tips and add another ladle of stock. Keep adding the stock, one ladle at a time, making certain not to drown the rice, until the rice is done (takes 15-20 mins).

Serve as desired.