EVERYDAY FAVORITES 51 1. Preheat the oven to 425 degrees F. 2. Combine the okra, red onion, poblano, tomatoes, corn, and garlic on a sheet pan. Add the olive oil and season generously with salt and black pepper. Toss to mix well and set aside. 3. Working in batches if necessary, pulse the rice in the bowl of a food processor or blender jar until coarsely ground (the grains should be half to a third of their original size). active cook time:active cook time: 45 minutes serves:serves: 4 to 6 ½ pound okra, trimmed and halved lengthwise 1 medium red onion, cut into large dice 1 poblano pepper, cut into large dice 8 cherry tomatoes, halved 1 ear corn, kernels cut from the cob, or 1 cup frozen corn kernels (no need to defrost) 1 tablespoon finely chopped garlic 1½ tablespoons extra- virgin olive oil Kosher salt (preferably Diamond Crystal) and freshly ground black pepper 2 cups black rice (Forbidden rice or Black Pearl rice) Two 15.5-ounce cans full-fat coconut milk 2 cups chicken stock, or as needed 1 bay leaf Juice of ½ lime ⅓ cup crumbled goat cheese This dish tastes like summertime, with sweet corn and ripe tomatoes, briny goat cheese, and creamy coconut milk. Rice grits are known in many parts of the world, such as Southeast Asia and West Africa, as broken rice—they are the grains that have broken during the milling process. Traditionally, broken rice was considered inferior to the intact grains, and it was sold cheaply to the poor. Now broken rice is used in luxurious recipes like the popular Senegalese dish thieboudienne (see page 243). In the American South, rice grits are also called middlins, and were traditionally eaten by enslaved West African people tasked with hand-pounding Carolina Gold rice with a mortar to mill it. The bits of rice that broke in the process were not sent to market, but were eaten on the plantation, becoming a staple of Southern cuisine. It’s easy to make your own rice grits by briefly blitzing whole rice grains in a food processor. Don’t overdo it—the broken grains should be coarse, like little pebbles, not finely ground. That way, they’ll cook down to a creamy porridge-like consistency that still has some bite to it. The black rice has a beautiful purple color when cooked this way. You have to stay close to your pot and stir frequently on a low flame, so it doesn’t dry up on the bottom. You’ll know it’s done when the grits pull away from the edges of the pot. This recipe is very forgiving in terms of the vegetables. No fresh sweet corn? Frozen will do very nicely. No cherry tomatoes? Dice up a large summer tomato instead. But do be sure to use crisp fresh okra, which will gain great flavor and texture from the oven-roasting. Savory Black Rice Grits with Roasted Okra (CONTINUED) SAOR_4p.indd 50-51SAOR_4p.indd 50-511/9/23 9:39 AM1/9/23 9:39 AMEVERYDAY FAVORITES 51 1. Preheat the oven to 425 degrees F. 2. Combine the okra, red onion, poblano, tomatoes, corn, and garlic on a sheet pan. Add the olive oil and season generously with salt and black pepper. Toss to mix well and set aside. 3. Working in batches if necessary, pulse the rice in the bowl of a food processor or blender jar until coarsely ground (the grains should be half to a third of their original size). active cook time:active cook time: 45 minutes serves:serves: 4 to 6 ½ pound okra, trimmed and halved lengthwise 1 medium red onion, cut into large dice 1 poblano pepper, cut into large dice 8 cherry tomatoes, halved 1 ear corn, kernels cut from the cob, or 1 cup frozen corn kernels (no need to defrost) 1 tablespoon finely chopped garlic 1½ tablespoons extra- virgin olive oil Kosher salt (preferably Diamond Crystal) and freshly ground black pepper 2 cups black rice (Forbidden rice or Black Pearl rice) Two 15.5-ounce cans full-fat coconut milk 2 cups chicken stock, or as needed 1 bay leaf Juice of ½ lime ⅓ cup crumbled goat cheese This dish tastes like summertime, with sweet corn and ripe tomatoes, briny goat cheese, and creamy coconut milk. Rice grits are known in many parts of the world, such as Southeast Asia and West Africa, as broken rice—they are the grains that have broken during the milling process. Traditionally, broken rice was considered inferior to the intact grains, and it was sold cheaply to the poor. Now broken rice is used in luxurious recipes like the popular Senegalese dish thieboudienne (see page 243). In the American South, rice grits are also called middlins, and were traditionally eaten by enslaved West African people tasked with hand-pounding Carolina Gold rice with a mortar to mill it. The bits of rice that broke in the process were not sent to market, but were eaten on the plantation, becoming a staple of Southern cuisine. It’s easy to make your own rice grits by briefly blitzing whole rice grains in a food processor. Don’t overdo it—the broken grains should be coarse, like little pebbles, not finely ground. That way, they’ll cook down to a creamy porridge-like consistency that still has some bite to it. The black rice has a beautiful purple color when cooked this way. You have to stay close to your pot and stir frequently on a low flame, so it doesn’t dry up on the bottom. You’ll know it’s done when the grits pull away from the edges of the pot. This recipe is very forgiving in terms of the vegetables. No fresh sweet corn? Frozen will do very nicely. No cherry tomatoes? Dice up a large summer tomato instead. But do be sure to use crisp fresh okra, which will gain great flavor and texture from the oven-roasting. Savory Black Rice Grits with Roasted Okra (CONTINUED) SAOR_4p.indd 50-51SAOR_4p.indd 50-511/9/23 9:39 AM1/9/23 9:39 AMLIGHT AND FRESH 159 Herbed Shrimp with Cilantro Lime Rice I used to love the cilantro lime rice my mom made from a box when I was a kid. Now I like to make this fun dish for my family at home. The key, though, is using all fresh ingredients for the rice, including fresh herbs and lime juice. The versatile marinade also tastes great with chicken, swordfish, or grilled vegetables. active cook time:active cook time: 35 minutes (plus 30 minutes marinating time) serves:serves: 3 or 4 FOR THE HERBED SHRIMP: Grated zest and juice of 5 limes 1 bunch cilantro, tough stems removed 1 bunch Italian parsley, tough stems removed 1 bunch chives ½ cup extra-virgin olive oil, plus more for the grill Kosher salt (preferably Diamond Crystal) 1 pound jumbo shrimp, peeled and deveined ½ teaspoon freshly ground black pepper FOR THE CILANTRO LIME RICE: 2 tablespoons unsalted butter 2 cups long-grain white rice, rinsed (see page 12) 3½ cups water 1 teaspoon kosher salt (preferably Diamond Crystal) 1 bunch cilantro, stems removed, leaves chopped Grated zest of 1 lime ¼ cup fresh lime juice (from about 3 limes) FOR THE HERBED SHRIMP 1. To marinate the shrimp, add the lime zest, lime juice, cilantro, parsley, chives, olive oil, and 1 teaspoon salt to a food processor and pulse to a coarse paste. 2. Place the shrimp in a bowl and add 1 teaspoon salt, the pepper, and three quarters of the marinade. Toss well to combine, cover, and refrigerate for 30 minutes. Refrigerate the remaining marinade in a small bowl for dipping. FOR THE CILANTRO LIME RICE 3. In a medium saucepan, melt the butter over medium heat. Add the rice, stir, and sauté for about 4 minutes, until lightly colored. Add the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. 4. Remove from the heat and let the rice steam, covered, for 10 minutes. 5. Fluff the rice with a fork and add the salt, chopped cilantro, lime zest, and lime juice. 6. Meanwhile, prepare a hot fire in an outdoor grill or preheat a large grill pan over high heat. 7. Oil the grill grate or the preheated grill pan. Grill the shrimp for 2 minutes on each side, or until cooked through. 8. Transfer the shrimp to a serving platter. Serve with the rice and the reserved marinade for dipping. SAOR_4p.indd 158-159SAOR_4p.indd 158-1591/9/23 9:41 AM1/9/23 9:41 AMLIGHT AND FRESH 159 Herbed Shrimp with Cilantro Lime Rice I used to love the cilantro lime rice my mom made from a box when I was a kid. Now I like to make this fun dish for my family at home. The key, though, is using all fresh ingredients for the rice, including fresh herbs and lime juice. The versatile marinade also tastes great with chicken, swordfish, or grilled vegetables. active cook time:active cook time: 35 minutes (plus 30 minutes marinating time) serves:serves: 3 or 4 FOR THE HERBED SHRIMP: Grated zest and juice of 5 limes 1 bunch cilantro, tough stems removed 1 bunch Italian parsley, tough stems removed 1 bunch chives ½ cup extra-virgin olive oil, plus more for the grill Kosher salt (preferably Diamond Crystal) 1 pound jumbo shrimp, peeled and deveined ½ teaspoon freshly ground black pepper FOR THE CILANTRO LIME RICE: 2 tablespoons unsalted butter 2 cups long-grain white rice, rinsed (see page 12) 3½ cups water 1 teaspoon kosher salt (preferably Diamond Crystal) 1 bunch cilantro, stems removed, leaves chopped Grated zest of 1 lime ¼ cup fresh lime juice (from about 3 limes) FOR THE HERBED SHRIMP 1. To marinate the shrimp, add the lime zest, lime juice, cilantro, parsley, chives, olive oil, and 1 teaspoon salt to a food processor and pulse to a coarse paste. 2. Place the shrimp in a bowl and add 1 teaspoon salt, the pepper, and three quarters of the marinade. Toss well to combine, cover, and refrigerate for 30 minutes. Refrigerate the remaining marinade in a small bowl for dipping. FOR THE CILANTRO LIME RICE 3. In a medium saucepan, melt the butter over medium heat. Add the rice, stir, and sauté for about 4 minutes, until lightly colored. Add the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. 4. Remove from the heat and let the rice steam, covered, for 10 minutes. 5. Fluff the rice with a fork and add the salt, chopped cilantro, lime zest, and lime juice. 6. Meanwhile, prepare a hot fire in an outdoor grill or preheat a large grill pan over high heat. 7. Oil the grill grate or the preheated grill pan. Grill the shrimp for 2 minutes on each side, or until cooked through. 8. Transfer the shrimp to a serving platter. Serve with the rice and the reserved marinade for dipping. SAOR_4p.indd 158-159SAOR_4p.indd 158-1591/9/23 9:41 AM1/9/23 9:41 AMLIGHT AND FRESH 193 Israeli Rice Salad with Fennel and Mint In 2015, I cooked at the Waldorf Astoria hotel in Jerusalem under the mentorship of chef Itzik Barak Mizrachi. At that time in my career, I kept pushing boldness and rich spices in my cooking, but he taught me how to also use light, fresh, clean flavors. I developed this salad while working with him. It’s not a traditional Israeli salad, but it incorporates many ingredients you’d find in that region—in Israel, the produce is just spectacular. The crisp crunch of shaved fennel and the refreshing tang of citrus and mint make this salad a great choice for hot weather. Be sure to adjust the seasonings at the end—the proper amounts of salt, lemon juice, and freshly ground black pepper will bring the salad fully to life. active cook time:active cook time: 55 minutes serves:serves: 6 ½ cup slivered almonds 2 cups long-grain white rice, rinsed (see page 12) 4 cups water ¼ cup extra-virgin olive oil Finely grated zest and juice of 3 large lemons, plus more juice if needed Kosher salt (preferably Diamond Crystal) and freshly ground black pepper 1 small fennel bulb, trimmed and shaved 1 small red onion, shaved ½ cup golden raisins 3/4 cup finely chopped fresh mint ½ cup finely chopped fresh Italian parsley 2 large scallions, thinly sliced 1. In a small, dry skillet, toast the almonds over medium heat until lightly golden, 2 to 3 minutes. Transfer to a plate and set aside. 2. Combine the rice and water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 20 minutes. 3. Remove from the heat and let the rice rest, covered, for about 10 minutes. 4. Meanwhile, in a small bowl, whisk together the olive oil, lemon zest, and lemon juice. Season to taste with salt and pepper. 5. In a large bowl, combine the rice, fennel, onion, and raisins and toss well. Add the mint and parsley and toss again. 6. Add about half the lemon dressing to the rice, mixing well. Add more dressing to taste, taking care not to overdress the salad; you may not need all the dressing. Taste and adjust the salt, pepper, and/or lemon juice as necessary. 7. Transfer the salad to a serving bowl or individual plates. Garnish with the toasted almonds and sliced scallions and serve. SAOR_4p.indd 192-193SAOR_4p.indd 192-1931/9/23 9:42 AM1/9/23 9:42 AMLIGHT AND FRESH 193 Israeli Rice Salad with Fennel and Mint In 2015, I cooked at the Waldorf Astoria hotel in Jerusalem under the mentorship of chef Itzik Barak Mizrachi. At that time in my career, I kept pushing boldness and rich spices in my cooking, but he taught me how to also use light, fresh, clean flavors. I developed this salad while working with him. It’s not a traditional Israeli salad, but it incorporates many ingredients you’d find in that region—in Israel, the produce is just spectacular. The crisp crunch of shaved fennel and the refreshing tang of citrus and mint make this salad a great choice for hot weather. Be sure to adjust the seasonings at the end—the proper amounts of salt, lemon juice, and freshly ground black pepper will bring the salad fully to life. active cook time:active cook time: 55 minutes serves:serves: 6 ½ cup slivered almonds 2 cups long-grain white rice, rinsed (see page 12) 4 cups water ¼ cup extra-virgin olive oil Finely grated zest and juice of 3 large lemons, plus more juice if needed Kosher salt (preferably Diamond Crystal) and freshly ground black pepper 1 small fennel bulb, trimmed and shaved 1 small red onion, shaved ½ cup golden raisins 3/4 cup finely chopped fresh mint ½ cup finely chopped fresh Italian parsley 2 large scallions, thinly sliced 1. In a small, dry skillet, toast the almonds over medium heat until lightly golden, 2 to 3 minutes. Transfer to a plate and set aside. 2. Combine the rice and water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 20 minutes. 3. Remove from the heat and let the rice rest, covered, for about 10 minutes. 4. Meanwhile, in a small bowl, whisk together the olive oil, lemon zest, and lemon juice. Season to taste with salt and pepper. 5. In a large bowl, combine the rice, fennel, onion, and raisins and toss well. Add the mint and parsley and toss again. 6. Add about half the lemon dressing to the rice, mixing well. Add more dressing to taste, taking care not to overdress the salad; you may not need all the dressing. Taste and adjust the salt, pepper, and/or lemon juice as necessary. 7. Transfer the salad to a serving bowl or individual plates. Garnish with the toasted almonds and sliced scallions and serve. SAOR_4p.indd 192-193SAOR_4p.indd 192-1931/9/23 9:42 AM1/9/23 9:42 AMBRUNCH 229 1. For the rice grits: Working in batches if necessary, place the rice in the bowl of a food processor or blender jar and pulse until the grains are very coarsely ground into rough, uneven pieces about half to one third of their original size. 2. Rinse the rice in a large bowl with cool running water until the water runs clear. Drain in a fine-mesh sieve and shake off the excess water. 3. In a large saucepan, combine the coconut milk, water, brown sugar, cardamom, and salt and bring to a boil over medium-high heat. Slowly add the rice grits, whisking constantly. Reduce the temperature to low and simmer, uncovered, stirring frequently, until the grits are creamy and the rice no longer has a bite, 30 to 35 minutes. 4. While the grits are simmering, make the berry compote: In a medium saucepan, combine the berries, sugar, orange zest, if desired, and orange juice and bring to a lively simmer over medium-low heat. Cook, stirring constantly, until the compote has thickened, 3 to 5 minutes. Add the Drambuie, if desired. Remove from the heat and cover to keep warm. 5. Spoon the warm grits into individual bowls or compote glasses. Top each serving with a generous spoonful of the berry compote and, if desired, garnish with a sprig of mint. active cook time:active cook time: 40 minutes serves:serves: 4 to 6 FOR THE RICE GRITS: 2 cups Korean black or purple glutinous rice Two 13.5-ounce cans coconut milk 2 cups water ⅓ cup packed light brown sugar ¼ teaspoon ground cardamom ¼ teaspoon kosher salt (preferably Diamond Crystal) FOR THE BERRY COMPOTE: 2 cups fresh or frozen mixed berries (such as strawberries, blueberries, and raspberries) 1½ tablespoons light brown sugar ½ teaspoon finely grated orange zest (optional) ¼ cup fresh orange juice 1 tablespoon Drambuie (optional) Small mint sprigs, for garnish (optional) I love that you can have your rice grits either sweet or savory—both ways, it’s the perfect vehicle to carry the flavor of any sauce or topping. With its perfumey fragrance, the cardamom brightens up the creamy coconut milk in these grits. Rice grits can be eaten like oatmeal (my kids love it for breakfast!) or as a dessert. If you choose to serve this as a grown-up dessert, the addition of Drambuie, an herbal liqueur made from Scotch whiskey and honey, will add elements of fragrance and spice. Sweet Purple Rice Grits with Berry Compote SAOR_4p.indd 228-229SAOR_4p.indd 228-2291/9/23 9:42 AM1/9/23 9:42 AMBRUNCH 229 1. For the rice grits: Working in batches if necessary, place the rice in the bowl of a food processor or blender jar and pulse until the grains are very coarsely ground into rough, uneven pieces about half to one third of their original size. 2. Rinse the rice in a large bowl with cool running water until the water runs clear. Drain in a fine-mesh sieve and shake off the excess water. 3. In a large saucepan, combine the coconut milk, water, brown sugar, cardamom, and salt and bring to a boil over medium-high heat. Slowly add the rice grits, whisking constantly. Reduce the temperature to low and simmer, uncovered, stirring frequently, until the grits are creamy and the rice no longer has a bite, 30 to 35 minutes. 4. While the grits are simmering, make the berry compote: In a medium saucepan, combine the berries, sugar, orange zest, if desired, and orange juice and bring to a lively simmer over medium-low heat. Cook, stirring constantly, until the compote has thickened, 3 to 5 minutes. Add the Drambuie, if desired. Remove from the heat and cover to keep warm. 5. Spoon the warm grits into individual bowls or compote glasses. Top each serving with a generous spoonful of the berry compote and, if desired, garnish with a sprig of mint. active cook time:active cook time: 40 minutes serves:serves: 4 to 6 FOR THE RICE GRITS: 2 cups Korean black or purple glutinous rice Two 13.5-ounce cans coconut milk 2 cups water ⅓ cup packed light brown sugar ¼ teaspoon ground cardamom ¼ teaspoon kosher salt (preferably Diamond Crystal) FOR THE BERRY COMPOTE: 2 cups fresh or frozen mixed berries (such as strawberries, blueberries, and raspberries) 1½ tablespoons light brown sugar ½ teaspoon finely grated orange zest (optional) ¼ cup fresh orange juice 1 tablespoon Drambuie (optional) Small mint sprigs, for garnish (optional) I love that you can have your rice grits either sweet or savory—both ways, it’s the perfect vehicle to carry the flavor of any sauce or topping. With its perfumey fragrance, the cardamom brightens up the creamy coconut milk in these grits. Rice grits can be eaten like oatmeal (my kids love it for breakfast!) or as a dessert. If you choose to serve this as a grown-up dessert, the addition of Drambuie, an herbal liqueur made from Scotch whiskey and honey, will add elements of fragrance and spice. Sweet Purple Rice Grits with Berry Compote SAOR_4p.indd 228-229SAOR_4p.indd 228-2291/9/23 9:42 AM1/9/23 9:42 AMNext >