Hoppin' John by Stephen Jones
Chef Stephen Jones of The Larder + The Delta (Phoenix, AZ) created this Hoppin' John recipe.
Here the chef shares his recipe for Sea Island red peas, Carolina gold rice and herbed salad.
This dish was featured during the second edition of the S.Pellegrino Destination Dining series, a multi-culinary exchange of restaurants' recipes between the U.S. and Latin America, to be prepared and served by chef Erick Williams of Virtue Restaurant (Chicago, IL).
serves for
ingredients
Step 01
Cooking Anson Mills Carolina Gold Rice
Using a large sauce pot, combine rice, all the bay leaves, and a large pinch of salt. Fill with 2qts of water, bring to a simmer, place lid on, cook for 5 mins, then shut off heat and let sit for 14 mins, untouched.
Remove lid (be careful as steam will escape rapidly), fluff with a fork onto a parchment or wax paper-lined sheet pan (cookie sheet) to cool for at least 10 mins - 1 hr would be best.
Step 02
Assembly
Working with a cast-iron pan, place over medium heat and let pan heat up for 5 mins. Add a thin layer of canola oil to the pan, then add cooked rice in single layer and let cook until rice begins to caramelise, but not burn - roughly 7-8mins cooking time before you begin to get colour. You’re looking for a nice amber colour, not burnt.
While the rice is crisping up, place the sauté pan over a burner on medium heat for 2-3 mins. Then add a nice thin layer of canola oil to the pan, and add the trinity and season with salt, pepper and cayenne Old Bay mix, then continue to cook for 2-3 mins until the garlic becomes fragrant, then add the peas, tossing to coat the beans.
While peas are simmering, check the rice and season just with black pepper and a little of the Old Bay mixture. Let the rice continue to cook until that amber colour is achieved.
Once the rice has achieved that golden colour, combine with the peas and toss together, taste and adjust seasoning if necessary. Garnish with chive blossoms and the yellow celery leaves.
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