Mexican Rice - PUBLISHED

http://allrecipes.com/recipe/27072/mexican-rice-ii/
http://www.geniuskitchen.com/recipe/mexican-rice-117892

1 - My first attempt using cayenne pepper worked out quite nicely in spite of not following the recipe. Just as I was to add the garlic and spices I got distracted and I added the liquid instead. I added the rest and let it cook and it turned out quite nice. If, when I follow my own instructions, I find there is little difference in the flavour, I will simplify and adopt my mistake as the actual instructions because it was much easier.
2 - I simplified the recipe by removing the skinning of the tomatoes - if you run them through a food processor or blender, the skins blend along with the flesh, and you don't lose that nutrition. I haven't tried it with fresh jalapeno yet, but suspect it will be different and delicious!
3 - March 20 2018: Made it for a dinner party and it was good!

12 oz fresh tomato, cored
1 onion
3 jalapenos or 1/2 tsp cayenne pepper
2 cups white rice
1/3 cup oil
4 minced garlic cloves
2 cups chicken broth
1/2 tsp cumin
1 1/2 tsp salt
1/2 cup fresh cilantro
1 lime cut into wedges

1. Run tomato and onion through a blender to pulverize and save only 2 cups.
2. If using: Remove ribs and seeds of jalapeno and mince.
3. Rince the rice under cold water for about 1 1/2 minutes to remove starch for a light and dry cooked rice.
4. Heat the oil in a large pan with straight sides until a few grains of rice sizzle when they hit the oil. Fry the rice until it turns golden, about 7 minutes, adding the garlic partway through to get it to caramelize a bit. (NOTE the rice will glom together and get weird, just keep stirring and breaking up the clumps until it dries and stops sticking together)
5. Add the cumin, cayenne (if using) and salt and stir constantly for about a minute before adding the broth and pulverized veg.
6. Bring to a boil and cover. Stir after 15 minutes to combine everything back together (the veg will tend to separate to the sides), then cook another 5 - 15 minutes.
7. Stir in the jalapeno (if using) and allow to rest, off the heat, for another 5 minutes.
8. Serve with lime wedges.

Untested - Sweetbread And Mushroom Pie

https://ifood.tv/pie/pie/pie/pie/102886-sweetbread-and-mushroom-pie

1 lb sweetbreads
2 Tbsps vinegar
1 tsp salt
Savory Pie Crust
1 cup Mornay sauce
(2 Tbsps butter
2 Tbsps flour
3/4 cups milk
1 egg yolk 
1/2 tsp salt
1/2 tsp chopped fresh thyme
dash tsp nutmeg
.75 oz gruyère, grated 
.75 oz parmesan, grated)
1 egg, well beaten
1⁄4 lb mushrooms, thinly sliced
Ground pepper to taste
1⁄4 cup grated parmesan
1 Tbsp egg wash

1. Soak the sweetbreads in cold salted water for 1 hour, then drain.
2. In a saucepan bring 4 cups of water, the vinegar, and salt in saucepan to a boil.
3. Add the sweetbreads, cover, and simmer for 20 minutes. Once cooked, remove with a slotted spoon and dunk in ice water to stop the cooking. 
4. When chilled, remove the outer membrane, cut out tubes and remove any fat. Cut into small cubes.
5. Roll out the pastry on lightly floured surface to 1/8 inch thick, then line a pie dish and pop into the refrigerator as you finish the next steps.
6. Preheat the oven to 425F with the rack on the middle.
7. To make the Mornay sauce, melt the butter in a saucepan and whisk in the flour. Cook until it's just starting to turn golden (to cook out the flour taste). 
8. Whisk in the milk in a steady stream; keep whisking until it turns into a smooth, thick sauce. Mix in the salt, pepper, thyme and nutmeg, then whisk in the egg yolk. Stir in the grated gruyère, and the parmigiana.
9. Beat egg quickly into Mornay Sauce.
10. Meanwhile, in a little butter, saute the mushrooms.
11. Once the Mornay Sauce is finished and the mushrooms have sweated, combine them along with the sweetbreads, salt and pepper and mix well.
12. Turn the filling into the pastry and sprinkle it with the cheese.
13. Pop the pie in the oven and bake, first for 10 minutes, then reduce the oven temperature to 350°F and bake and additional 20 minutes, or until pastry is golden brown.
14. Brush edge of the pastry with egg wash and bake an additional 10 minutes or until pastry is well browned.