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!
Buttermilk Blue Cornbread
Buttermilk Sea Island Blue Cornbread recipe by Chef Jake White with Cane Bay Kitchen inspired by Marsh Hen Mills Sea Island Blue Cornmeal.
Buttermilk Blue Cornbread
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.
Sea Island Blue Corn was brought to South Carolina by Native Americans, most likely the Chicora Tribe, and thought to be considered a ceremonial crop. As you pull your cast-iron cornbread out of the oven, take a moment to consider the rich history of this sacred ingredient as it passed through the hands of Native Americans, Spanish explorers, English colonists, and American settlers.
This cornbread is soft, moist, gorgeous to look at, and so easy to make!
Ingredients:
½ Cup Butter, Melted
½ Cup White Sugar
2 Large Eggs
1 Cup Buttermilk
1.5 Cups Sea Island Blue Cornmeal
1 Cup All-Purpose Flour
1 Tbsp Salt
1 tsp Baking Powder
Heron Farms Sea Beans, for garnish
Note: Whole Milk is the ideal substitute, if you don’t have buttermilk, but any milk alternative will also do the trick! (Just cook your bread for a few less minutes if using a nut milk)
Directions:
Preheat oven to 375°F
Spray your cast iron skillet with non-stick coating
Melt butter
In a bowl, combine buttermilk, sugar, salt, and whisked eggs
In a separate bowl, combine baking soda, AP flour, and cornmeal
Combine all your ingredients until it's smooth & thick
Pour into your cast iron and garnish with sea beans
Bake for 25-30 minutes
Once cooled, lather with boiled peanut compound butter and enjoy!
