A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"


Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios



Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Drunken Fiesta
Drunken Fiesta This recipe was inspired by
Recipe Cravings Contest Winner - Bernadette Orban; Jim Thorpe, PA and was featured on "You're the Chef" episode #608.
Yield: six portions


3 c. white rice
6 c. water
1/2 c. extra virgin oilive oil
1/2 c. onions, chopped
1/2 c. garlic, chopped
1 lb. sirloin pork, cut in strips
1 lb. chicken breast, boneless, sliced thin
1/2 c. carrots, diced
1/2 c. celery, diced
1/2 c. red & green bell pepper, diced
1/2 c. tomato sauce
1/2 c. chicken broth
1 c. beer
1/4 c. hot sauce
1/4 c. brandy
1/4 c. Cointreau
1/2 tsp. salt & pepper
1 Tbsp. oyster sauce
1 Tbsp. hoisin sauce
1 Tbsp. fish sauce
1 lb. shrimp, de-veined and halved
1 lb. mussels
1 lb. squid tubes, cut into rings
1/2 c. green peas, fresh
1/2 c. Chinese cabbage, sliced
1/2 c. jalapeno pepper, halved, stemmed, chopped with seeds
1/2 c. Japanese breadcrumbs
1/2 c. cheddar cheese, grated
1/2 c. mozzarella, grated
1/2 c. spring onions

Bring the water to a boil. Add the rice and simmer for 20 minutes covered, until the rice is tender and fluffy.

Preheat the oven to 350°F. In a large saucepan or heavy bottomed braiser, sauté onions and garlic in olive oil over high heat.

Add pork and chicken, cooking until the pork seems to be half done.

Add red and green bell pepper, carrots and celery and cook until the vegetables are bright in color.

Add the tomato sauce, chicken broth, beer, hot sauce, rum, Cointreau, salt, pepper, oyster sauce, hoisin sauce, fish sauce and bring to a simmer.

Add the shrimp, mussels, and squid. Stir, cooking for about two minutes, until the mussels just begin to open.

Add the green peas, Chinese kangkong, and jalapeno peppers, mixing well.

Put in a baking dish, top with breadcrumbs, cheddar cheese, and mozzarella cheese. Bake for 20 minutes. Serve hot with spring onions on top.

Rate the Recipe
Other users' average rating of this recipe:
What others thought

Recipe Search
(ingredient, recipe name, or episode #)

Recipe Collection




Side Dishes











 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology