Carolina Gold Arancini
Crunchy outside with a soft & cheesy interior, these Carolina Gold Rice Fried Arancini balls will transport you to another dimension. I mean, these things are seriously so delicious! Another Fusion dish from Chef Jake White. This might just be the best of the southern united states and Italy in one delectably irresistible bite.
Carolina Gold Arancini, Parmesan & Sesame Seeds
While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn.
Carolina gold rice is a staple crop in South Carolina. It’s a long grain flavorful rice and a perfect canvas for tons of classic southern dishes. There are a billion ways to prepare white rice and I'm sure you’re familiar with more than a few. You probably don’t have quite as many recipes for all that leftover rice, though. This is a modern take on a classic but if you don’t like parmesan or sesame, there are so many other ways to play with flavors here. Have at it!
Note: Make sure you use cooled leftover rice. This recipe won’t work with fresh rice.
Ingredients:
2 cups Carolina gold rice, cooked
½ cup grated parmesan
1/8 cup parsley, chopped
¼ tsp minced garlic
3 large eggs
2 cups panko, finely ground
1.5 cups AP flour
1 Tbsp Sesame Seeds
s&p to taste
Directions:
In a large bowl, combine your cooked rice, parmesan, parsley, garlic, sesame seeds, and egg.
If more binder is needed, add finely ground panko a little at a time until proper texture is reached
Roll mixture into balls about the size of golf ball
Place on a parchment lined baking sheet and chill in the freezer.
While your mixture is chilling, set up an egg wash station with finely ground panko in one bowl, whisked eggs in another, and AP flour in the last.
After about 30 minutes, remove the chilled rice balls from the freezer.
First, coat the rice ball in flour. Shake off excess.
Next, dunk the flour-coated rice ball in the egg mixture followed by the panko mixture.
Return to your baking sheet and proceed with the rest of the rice balls.
Once all the rice balls have been egg-washed, return to the freezer for 30 minutes or overnight.
When you’re ready to cook, Heat oil in a deep bottom pan on medium high heat.
Once preheated, add your Arancini to the oil. Constantly rotate to ensure even browning. Each one will take about 6-8 minutes in the oil.
While still hot, garnish with salt, parmesan, sesame seeds, and parsley. Enjoy!
Yellow Curry Snapper & Hoppin' John
This soul-warming yellow curry snapper dish with Hoppin’ john was inspired by a recent visit to Negril, Jamaica. Jamaican food’s eccentricity is due to the multitude of regions that attempted to colonize the beautiful island. It was during this period that world influences were infused into Jamaica’s culinary culture for good. I absolutely love how this dish ties Jamaica’s Indian influences with Low-Country ingredients!
Yellow Curry Snapper & Hoppin’ John
While we might have lost most of our crop variety since the commercial adoption of monoculture, there are still some people out there trying to preserve America’s great heirloom varieties. Marsh Hen Mill, a family-owned farm on Edisto Island, SC is one of them, growing and milling their own heirloom grains like Sea Island red peas, Carolina gold rice, black eyed peas, and Blue Corn.
The Sea Island red pea is a nutrient dense southern field pea with quite the reputation. The Gullah people of South Carolina would eat fresh red beans with rice in a dish called “reezy peezy”, which was the inspiration for what we now know as Hoppin’ John. Today, We’re going to make a Caribbean inspired version with local Snapper from Abundant Seafood.
Yellow curry snapper, Carolina gold rice, and red peas is a dish inspired by my time spent in the Caribbean (which is a rich “fusion culture” already!) mixed with the rich history of South Carolina agriculture. If you don’t have access to Snapper, you can substitute with any flaky white fish.
Note: Soaking red peas in water overnight will drastically reduce cooking time. Once soaked, rinse & cook slowly in salted vegetable broth.
Ingredients:
2 Snapper Filets
2 Tbsp Yellow curry powder
1 can full fat coconut milk
½ tsp fresh grated ginger
½ each green & red bell peppers, sliced
2 cloves garlic, minced
¼ cup yellow onion, diced
1 Tbsp soy sauce
½ cup long grain white rice, cooked
½ cup sea island red peas, cooked
Directions:
Cook your rice & beans in separate pots, seasoning each thoroughly.
Heat oil in a large skillet on medium heat
Add onion and cook until translucent. About 3-5 minutes.
Add ginger, curry powder, garlic, and soy sauce. Stir to combine.
Once heated through, Add a whole can of coconut milk.
Let your mixture come to a simmer and add your fish.
Cover with lid and let fish heat through. About 5-7 minutes.
Garnish with lime juice & cilantro. Enjoy!