Sprinkle each dish with 1/4 teaspoon cognac.

Valerie Erwin Is a Steward of Rice History.Now, there are a few different ways you can make red rice.

It can be vegetarian or loaded with meat and seafood.It can be made with fresh tomatoes or canned, paste, or sauce, on top of the stove or in the oven.For me, the ideal texture is slightly dry, has a hint of spice, smoke, and sweetness, each grain is separate and fluffy, and it's all a little shiny from the rendered fat it's cooked in.

Each of the unique ways it can be done is a living legacy of each person and the people before them who passed on the ability to make it.When I sit down to a plate or bowl of red rice, I could be eating it as a side dish or I could just be eating it on its own—especially if it has meat, and the meat to rice to vegetable ratio is on point.

I like when it's made for a side at cookouts and barbecues and a little of the rice touches my potato salad and picks up on the smoke from the charcoal-grilled chicken.

Or, with fried whiting and shrimp, and a generous helping of hot sauce.Add the ribs, turn to coat, and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.. Heat the canola oil in a large Dutch oven or enameled cast-iron casserole.

Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes.Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.. Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes.

Return the ribs and any accumulated juices to the pot.Add the reserved marinade, broth, and 6 cups of water; bring to a boil.