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00:04Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:36Today on Cook's Country, Morgan revives a southern classic, Aunt Jules Pie.
00:43Jack and Julia sample Louisiana-style hot sauces.
00:47And Morgan and I make Gullah Lowcountry Red Rice.
00:51That's all right here on Cook's Country.
01:03The recipe for a custard pie, named after Jefferson Davis, has been around in recipe collections since the end of
01:10the Civil War.
01:11There are multiple legends for how this recipe came to be named after a Confederate president.
01:18And we wanted to know more about that, so we did some research on our own.
01:22And we discovered that the creator of the pie was really a cook named Aunt Jules.
01:27So Morgan is going to show us how to modernize that pie in Aunt Jules' honor.
01:33Yeah, Toni, it's a really special pie.
01:35So it actually is a little bit like a pecan pie.
01:38It's a fruit and nut pie.
01:40It has some dried fruit in there.
01:41And it has that really delicious custardy filling.
01:43So I do want to do the best honor I can to Aunt Jules, so I'm going to start with
01:47a flaky pie crust.
01:48So in order to do that, I have a quarter cup of ice water.
01:51And I'm going to mix in four teaspoons of sour cream into that.
01:55So sour cream's not totally typical to every pie crust, but I think it makes it easier to work with
02:00pie crust when you're going to roll it out.
02:02Now for the flour.
02:03So I have one and a quarter cups of flour in here.
02:06And to that, I'm going to add one and a half teaspoons of sugar and a half teaspoon of salt.
02:12And then I'm just going to process this until everything's fully combined, which will take about five seconds.
02:17Sugar and salt's nicely mixed up in there.
02:20Now I have eight tablespoons of butter.
02:22I cut it up into these quarter-inch pieces, and I popped it in the freezer for about 15 minutes,
02:26just so it's nice and cold.
02:27Cold is key to a flaky pie crust.
02:29That's right.
02:29All right, so now I'm just going to pulse this until the butter's no larger than the size of a
02:34pea, which will take about 10 pulses.
02:37All right.
02:39That looks pretty good.
02:40I don't see anything bigger than a pea in there, do you?
02:42No, that's good.
02:42All right, so this sour cream mixture now goes in here.
02:46Now I'm going to pulse this until all that flour is combined.
02:48There's no dry flour left.
02:50And it's going to kind of look like wet sand, which will take about 12 pulses.
02:56That looks great.
02:57Yeah, and you can see how, especially before you press it, it does look kind of sandy.
03:01I don't want my hands to warm up the dough either, so I'm really just going to knead it until
03:05it comes together.
03:06I also don't want to develop a lot of gluten.
03:08You want a really nice, tender, flaky pie crust.
03:11And if you knead it too much or handle it too much, that's where you run into a tougher pie
03:15crust.
03:15That dough has really come together nicely.
03:18It has.
03:18All right, so I've shaped it into about a four-inch disc.
03:21Now I'm going to wrap it in plastic, and I'm going to chill it just to make it easier to
03:24work with and give it time for everything to relax.
03:27I'm going to chill it for about an hour.
03:28You can do this up to two days if you want, and if you want, you can even freeze it
03:31for up to a month.
03:32So, Tony, this dough is fully chilled, but I put it out of the fridge for just a few minutes
03:36just because it makes it a little softer and easier to roll out.
03:39Helps you avoid any of those little cracks you get.
03:41If you're used to getting those when you roll out pie crust, just let it sit out a few minutes.
03:44So I've lightly floured the counter.
03:46Now I'm just going to roll it into a 12-inch round.
03:50So I've got my 12-inch circle.
03:52It's not a perfect circle, but it's looking pretty good, and I like that everything feels nice and even all
03:56over.
04:25All right.
04:27I like to use my thumb and my forefinger and then my thumb of the other hand and go in
04:32and do a pretty extreme crimp.
04:34So I just press both ways, and I try to get a nice wide crimp.
04:38I like to make it pretty extreme just because in the oven, pie crusts kind of do shrink up a
04:43little bit, and it feels less extreme then.
04:45So I want it to be noticeable now, and then if it cracks a little bit, I just pinch it
04:50to make it nice and smooth.
04:52I do want to cover this with plastic, and I want to chill this for about a half hour.
04:56And the reason being that that'll just also help it keep its shape in the oven.
04:59If it goes in the oven chilled, it's much more likely to keep this pretty crimp.
05:02It's beautiful.
05:04While our pie crust is chilling, I want to make the filling.
05:06So here I have a half cup of golden raisins.
05:11I've also got a half cup of dates.
05:13I love dates.
05:14They do taste caramelly naturally to me.
05:15And then your favorite, a half cup of toasted chopped pecans.
05:20They're just roughly chopped because they're going to go in here and I'm going to blitz them up anyway.
05:24And I've got a quarter teaspoon of salt.
05:26I'm going to process this until everything's finely ground, which will take about 30 seconds.
05:33All right.
05:34Yeah, this looks really good.
05:35So you can see how it's nice and fine, and it's a nice texture.
05:38So it's not going to eat like your pecan pie with those hunks of pecans, but it's going to have
05:41this really nice mixture in there.
05:43Another thing we're doing to modernize this pie is we're going to brown some butter.
05:47So here I have eight tablespoons of unsalted butter.
05:50And I'm just going to melt this over medium heat at first.
05:53Browning the butter gives it a really nice toasty, butterscotch-y sort of flavor.
05:57And it's not typical, but it's really delicious.
05:59And if you're going to add the butter, browning it kind of gives it like an extra layer.
06:03So I'm like, might as well do it.
06:04Absolutely.
06:05So the butter's just melted.
06:07That's the water evaporating.
06:08It's cooking off.
06:09And then all the milk solids are just starting to brown and just turn out just a little bit toasty.
06:13And this is definitely where you want to keep everything moving.
06:16So you either want to be stirring or whisking, or if you feel comfortable, you can swirl the pan a
06:20little bit.
06:21It's kind of mesmerizing to see a pan of butter swirling.
06:24You can see it around the edges of the pan.
06:26That's when you kind of know this browning is happening.
06:29So we're looking for it to get to milk chocolate colored.
06:33I think that's milk chocolate.
06:34Those little solids in there, it's just the little specks that you're looking for.
06:38So I want to get this out of the pan and into a bowl so it doesn't keep cooking.
06:41And I'm definitely going to scrape down any bits on the edges that still look nice and golden brown and
06:46milk chocolate colored as well,
06:48because that is essentially butter gold that I don't want to lose.
06:51Got our nice brown butter there.
06:53I'm going to let that hang out for just a second.
06:54We can get the rest to fill in together.
06:56Okay.
06:56So here I have a cup of brown sugar.
06:59And to this I'm going to add three tablespoons of flour.
07:02I also have a half teaspoon of salt.
07:05I've got a half teaspoon of nutmeg and a quarter teaspoon of allspice.
07:09And both of these just add a little bit of that nuance that I feel like you sometimes think of
07:14with baking.
07:15Right.
07:16All right.
07:16So I'm just going to whisk this up and make sure everything's really well combined in here.
07:20All right.
07:21So in goes our browned butter.
07:24Again, I don't want to lose any of this.
07:26And I'm going to whisk this up.
07:28And I want to spend a little time whisking this to make sure everything cools down slightly,
07:31because next up I'm adding in some eggs.
07:34So here I have five large egg yolks that are going in here.
07:37And this is going to give it a really nice custardy-ness.
07:41All right.
07:42I'm going to whisk these in until they're fully combined.
07:44Here I have one and a quarter cups of heavy cream.
07:47A lot of these style of custard pies would use buttermilk in them.
07:50I really wanted to use the heavy cream for the richness.
07:53It felt like a modern spin.
07:54And then I have a teaspoon of cider vinegar.
07:58So the cider vinegar feels a little funny when you're baking a pie,
08:01but it just adds a little bit of balance.
08:04It doesn't actually make it taste tart.
08:06It just makes it taste balanced.
08:07It's a sunbar pie.
08:09All right.
08:09So we have this dried fruit in that mixture from earlier.
08:12And I'm going to put this down first.
08:15There's a tiny bit of geometry in this pie.
08:18And I'm just going to press this down into the bottom crust.
08:22And then in goes the custard.
08:28All right.
08:28So now we are ready to bake.
08:30I'm going to bake this in a 325-degree oven.
08:32I'm going to bake it on the bottom rack,
08:33which is going to give me a nice crispy bottom crust.
08:36I'm going to bake it until it's just set,
08:38but it'll still look a little jiggly.
08:40And I'm going to take the temp,
08:41and it should be anywhere between 185 and 190 degrees.
08:44It'll take about an hour.
08:47It smells so good.
08:48It does smell good.
08:51All right.
08:51So you can see, definitely still a little jiggly.
08:53That's what we want.
08:54That's okay.
08:55Now, let me get a temp.
08:56This is how we'll really know if it's properly cooked.
09:00187, right there.
09:02Now, because it is still so jiggly,
09:05I'm going to let it hang out for about four hours,
09:06and then I'll set up,
09:07and we can get really nice, clean slices.
09:09Tony, I know that pie's going to be good,
09:11but I want to top it off with a little bourbon whipped cream.
09:13Ooh.
09:14Yeah.
09:14It sounds really decadent.
09:16It is, but it's very easy to make.
09:17So here I have a cup of heavy cream,
09:19and to this I'm going to add two tablespoons of bourbon,
09:21which is just enough you can tell it's there.
09:24And then I have one and a half tablespoons of brown sugar,
09:28and then a half teaspoon of vanilla.
09:31I'm just going to mix it on medium-low until it's foamy,
09:33and then I'll crank it up to high,
09:35and I'll let it go until I get stiff peaks,
09:36which is anywhere from one to three minutes longer.
09:41Oh, yeah.
09:42Yeah, I think this will be good.
09:45Oh, yeah.
09:46There you go.
09:47That's a little stiff peak in there.
09:48Mm-hmm.
09:49Okay, so I'm just going to put this in a cute little bowl
09:51for us to serve out of.
09:52I'm going to do a little floof.
09:54I really like cutting pie with a boning knife.
09:56It's really nice because it has this flexible blade,
09:58so you can actually get under the pie if you want.
10:01So when you go to serve it,
10:02you can get under there and make sure the crust
10:04isn't sticking to the bottom of the pan.
10:06I'm going to actually do it by cutting a quarter first
10:09so I know how to get my even slices.
10:11That's right.
10:12All right, and then I'll give us both
10:14a nice hefty slice of pie.
10:16Oh, look at that layer.
10:18Yeah, so you can really see that fruit and nut layer
10:20that we put in there.
10:21Really great.
10:22Mm-hmm.
10:23Give you a nice little dollop here.
10:26Okay, I'm ready.
10:28I almost want to try it plain first.
10:30Let's see.
10:34Mm-hmm.
10:36So velvety.
10:38That layer across the bottom
10:39is almost like having a little cookie
10:41on top of the crust.
10:42Mm-hmm.
10:43It's really chewy.
10:44That cider vinegar,
10:45it's not actually at all tangy,
10:47but this tastes really balanced.
10:49And I think the richness from that butter
10:51and the heavy cream
10:51is playing with the sugar really nicely.
10:53And the addition of the bourbon
10:56in the whipped cream is so good.
10:58I know, I just got the bourbon for the first time.
11:00It's really good.
11:01And the cream is really smooth as well.
11:04This was really terrific, Morgan.
11:06Thank you so much for honoring Aunt Jewel this way.
11:08Thank you for doing it with me.
11:09It's really special.
11:10It was.
11:10And if you'd like to bring the sweet taste of yesterday
11:14to your dessert table,
11:15process dried fruit and nuts for a chewy base layer,
11:19brown butter for a deep butterscotch flavor,
11:22and give your whipped cream a kick
11:25with a splash of bourbon.
11:27So from Cook's Country,
11:28a modernized Aunt Jewel's pie.
11:31No, Aunt Jewel knew her pies.
11:32She did.
11:33I'm so excited.
11:39Talking about hot sauces
11:41can be quite controversial
11:42because everyone's got an opinion.
11:44And today, we're going to focus
11:45on Louisiana-style hot sauces.
11:47Now, what makes a hot sauce Louisiana-style?
11:49So it doesn't have to be from Louisiana.
11:52It can be, but it doesn't have to be.
11:53So three things.
11:55One is vinegar forward.
11:56May, in fact, have vinegar as the first ingredient.
11:58Second, they're not going to be terribly spicy.
12:01And third, they're fermented.
12:02More on that later.
12:04Okay.
12:04So I want you to start over closer to me
12:06because I put them in order of heat.
12:09I want you to do the mildest one first
12:11because I didn't want you to blow your palate out.
12:13You can dig in.
12:14Now, the reason why we're doing this on grits
12:15is because we did it both on grits and plain.
12:18If we did this plain,
12:19you'd need 30 minutes, an hour to do this
12:21to have your palate recover.
12:22It's much more pleasurable on grits.
12:24I appreciate that.
12:25Yeah.
12:25Now, if you want to dip into the bowls,
12:27you certainly can.
12:28So the way these are made,
12:30first of all, there's one of two chilies,
12:32Tabasco or Cayenne.
12:33Some use both.
12:35The Tabasco are more expensive,
12:37so Cayenne is a little bit more commonly used
12:40in these sauces.
12:41Gotcha.
12:41The Tabasco chilies have a more grassy,
12:43kind of green onion, celery notes,
12:46and the heat is a little bit more lingering
12:48and sort of slower to build.
12:49The Cayenne is more acidic.
12:52Hits you right in the face with the heat.
12:54Some brands are using both of those.
12:56Some just one.
12:57We found differences,
12:59but I think there's probably more differences
13:00in the manufacturing.
13:01So the process begins with,
13:03take the chilies,
13:04combine them with salt,
13:05and puree it.
13:06Basically make a pepper mash that they can ferment.
13:09And that's the real secret here.
13:10So this is lacto-fermentation,
13:12same thing that makes sauerkraut delicious,
13:14or kimchi so amazing.
13:16And that process can take three months.
13:18It can take three years.
13:20Oh, wow.
13:20And that's obviously going to have a big impact
13:22on the flavor.
13:23And during the fermentation,
13:24you're getting more acidity,
13:26but you're also getting a lot of those umami notes
13:28that gives it so much depth and complexity.
13:31So that fermentation can occur in plastic,
13:34metal, or oak barrels.
13:37The oak can impart a flavor.
13:39The tannins give an astringency
13:41to some of the sauces that are aged in oak,
13:43especially if they're aged for three years
13:45in oak barrels.
13:46Wow.
13:46You can really kind of taste that astringent,
13:48tannic oakiness,
13:50kind of like you do with wine, right?
13:52So, how you doing?
13:53Good.
13:53So far so good.
13:54There's no steam coming out of your head yet?
13:56Not yet.
13:57This is really interesting.
13:58This one knocked my socks off.
14:00That was vinegar, heat,
14:01that made me cough a little bit.
14:03Not my favorite.
14:04Okay.
14:04This one was my absolute favorite.
14:06It was a little thicker,
14:08so I liked how it clung to the food.
14:10It had layers of flavor that I really like.
14:16Okay.
14:16I really like that one.
14:17Okay.
14:18I also liked this one.
14:19This one was a little simpler.
14:21It has a little more onion,
14:23and I like that,
14:24but it's a little simpler than this one.
14:26Okay.
14:27And then this one was the simplest of all
14:28compared to some of these other,
14:30and I'm thinking about the lacto-fermentation,
14:32and this, I could almost taste it here,
14:35I feel as though.
14:36It had that rounder quality.
14:38All right.
14:39So you want to see what your favorite is?
14:40Yeah.
14:40You want to flip over the card?
14:41So you picked the Franks Red Hot.
14:43This is a sauce that's made in Missouri.
14:46It's the only one on the table has garlic,
14:48so I don't know if that is impacting you.
14:50So the Scoville units ranged from 300 to 3,700
14:55in all the brands that we tasted.
14:56This one was kind of right in the middle at 790.
15:01Where do you want to go next?
15:02This one.
15:02So this is Crystal.
15:04Wow.
15:04So this is a New Orleans classic.
15:06It's a little less spicy than the Franks Red Hot.
15:09I thought it was a little sweet even,
15:11but it's a lovely, great sauce.
15:14Yep.
15:14Let's start this one,
15:15which was a little on the watery side for me.
15:17So this is the mildest sauce here on the table.
15:19This is the Texas Pete.
15:20Not from Texas, not from Louisiana.
15:22It's actually from North Carolina.
15:24Oh, really?
15:25You said it's simple,
15:26and I think that's a way to describe it.
15:28And, you know,
15:29I think one of the things about Louisiana hot sauce,
15:30you can cook with them.
15:31And so if you were going to add a teaspoon
15:33or two teaspoons,
15:34like it might be a nice choice
15:36to choose a milder sauce like this one.
15:39Okay.
15:39Last but not least.
15:40This is the classic,
15:41the old granddaddy Tabasco.
15:44No kidding.
15:44It's 10 times hotter than the mildest sauce here.
15:48And so, you know,
15:49it's got a Scoville unit of 3,700,
15:51which again,
15:51in terms of Louisiana hot sauce
15:53is definitely the spiciest.
15:54I think you can taste,
15:56this is in Asian oak barrels.
15:57And so I think you get some of that astringency
16:00and it's really acidic.
16:01You said it's super tart and vinegary.
16:03Yeah.
16:03It's very vinegar forward.
16:05And, you know,
16:05it's got a lot of complexity
16:07because it's aged three years.
16:08This is really interesting.
16:10All right.
16:10Well, glad that you found something that you love.
16:12Yeah.
16:12And, you know,
16:13and that they all have places in the kitchen.
16:15They do.
16:16Thank you, Jack.
16:16You're welcome, Julia.
16:17And if you'd like more information
16:19on Louisiana-style hot sauces,
16:21check out our website.
16:28The Low Country is a beautiful region
16:31in the Southeast U.S.
16:32that runs all along the coast
16:34from North Carolina
16:35into Northern Florida.
16:37It's also the home
16:39of the Gullah Geechee community.
16:41And Morgan is here
16:42to show us
16:43one of their signature dishes.
16:44Yeah, Toni.
16:45So today I'm going to show you
16:46how to make red rice.
16:47So it's a super savory dish
16:49and it gets its color
16:50from two kinds of tomatoes.
16:51So I have 12 ounces of tomatoes
16:53and these are just your standard
16:54grocery store vine-ripened tomatoes.
16:56I've cored and quartered them
16:57and I'm going to pop them
16:58in the food processor
16:59and then just let it go
17:00for about 30 seconds
17:02until they're nice and smooth.
17:07I think this is looking pretty smooth.
17:09I'm going to measure out this
17:10and I'm looking for about a cup and a half.
17:13So with a rice dish,
17:15you really want to make sure
17:15you have the right amount of liquid to start.
17:17And it's looking like I'm a little short.
17:20So I'm going to add just a little bit of liquid
17:22to get to a cup and a half.
17:23This is a really savory dish
17:25because it has two of my favorite things,
17:27two kinds of pork in it.
17:28This is a four ounce piece of salt pork.
17:30So salt pork is cut from the belly of the pig.
17:33It's kind of like bacon
17:33and I'm just going to cut it
17:34into half inch pieces.
17:36This salt pork, I rinsed it
17:38and I patted it dry
17:39and then I'm going to get this in the pot
17:42and I'm going to cook this over medium heat
17:44until it's nice and brown
17:46and that fat's rendered.
17:47It's going to take about 10 to 12 minutes.
17:49Now that that pork's cooking,
17:50let's talk about rice.
17:51So here I have a cup and a half
17:53of Carolina gold rice.
17:55So Carolina gold rice
17:56has a really nice nutty flavor
17:57and it also is really fluffy,
17:59which is very nice for this dish.
18:01It's also an heirloom grain
18:02that's natural to this region
18:04and it's part of the reason
18:05why the enslaved Africans
18:06were brought to this area
18:07to be part of the harvesting of that grain.
18:09Yeah, so it feels like a really nice nod
18:11to what this dish is.
18:12I feel like sometimes
18:13you have to order it online,
18:14but to me that feels worth it,
18:15but you can use any long grain rice here.
18:17So it will have an exterior starch on it,
18:19so I want to rinse it
18:20to get that exterior starch off.
18:22I like to just rinse this
18:23under running water
18:24until the water runs clear underneath it.
18:27It'll take about a minute and a half.
18:29I think that's pretty clear.
18:30Looking pretty good.
18:31Yeah.
18:31All right, let's go check on the pork.
18:33It's looking nice and golden.
18:34You can see there's a lot more fat in the pan.
18:36That's exactly what we want.
18:38So to that, I'm going to add some sausage.
18:40So here I have eight ounces of smoked sausage.
18:43I cut it in half lengthwise
18:44and then sliced it into quarter-inch pieces.
18:46I'm going to add this to the pan.
18:48I'm going to crank it up to medium high
18:49and I'm going to let it go
18:50until it's just a little golden brown.
18:52It'll take about three minutes.
18:54All right, you can see that's browned
18:55a little bit in there.
18:56Yeah, it's looking great.
18:57Exactly.
18:57So now I'm going to add some vegetables.
18:59So I have a cup of onion
19:00and I also have a cup of green bell pepper.
19:03I'm just going to let these roll
19:05until they get a little softened.
19:06They're not going to be fully soft,
19:07but it's going to take about three minutes.
19:09Tony, you can see how the vegetables are a little soft.
19:11So now it goes in the rice.
19:13All right, so I'm going to let this go about four minutes.
19:15This is really that pilaf style.
19:16So those grains are going to be coated in fat,
19:18which is going to give me nice, fluffy rice at the end.
19:21Tony, you can see how the vegetables are fully soft
19:23and the edges of the rice
19:24are starting to look translucent.
19:26So that means the fat's done its work.
19:28Since it's red rice,
19:28I do want to play off those two kinds of tomatoes.
19:30So I have tomato paste here.
19:32So this is a quarter cup.
19:33I'm going to add it in
19:34and let it go just until it starts to darken in color.
19:37It'll smell fragrant.
19:38It'll take about a minute.
19:39This gives a really savory depth to the rice.
19:41So tomato paste has a lot of umami in it.
19:43It has that really deep, savory flavor.
19:45It's going to add that here
19:46in a different way than those fresh tomatoes are.
19:49And see, it's starting to look red.
19:51Well, one of the historic names for this
19:52is tomato purlue,
19:54which I think is a corruption of the word pilaf, right?
19:57For the region,
19:58if you say that with a Southern accent,
19:59you would get pilaf purlue.
20:02And so there are a lot of old recipes
20:04that call this dish tomato purlue.
20:07All right, this is looking good.
20:08It smells nice and fragrant.
20:09Yeah.
20:10So I'm going to add in some chicken broth.
20:12Again, a little more savoriness.
20:13This is one and a quarter cups.
20:15I'm going to scrape up some brown bits.
20:17You can see I've gotten some fonda
20:18on the bottom of the pan.
20:20That's some nice flavor,
20:21but I want that all scraped up into the rice.
20:23All right, and then I'm also going to add
20:25this tomato from earlier.
20:27So this is my one and a half cups of pureed tomato.
20:29So I've got my nice fresh tomato
20:30with that tomato paste.
20:32I have a teaspoon of granulated garlic.
20:34I have a teaspoon of black pepper,
20:35which is going to add a nice little bit of heat.
20:37I have a half teaspoon of onion powder.
20:39I like having both the fresh onion and the onion powder.
20:42They add different things, I think.
20:43I think so, too.
20:44And then I also have a half teaspoon of salt.
20:46So that salt pork is going to add
20:47most of the salt in here,
20:48but a little bit more salt to season it.
20:50I have a quarter teaspoon of cayenne pepper.
20:53And then I have a teaspoon of sugar,
20:55which is sort of a controversial ingredient in this dish.
20:58Some people feel very adamantly
21:00about not putting sugar in this,
21:01but some people say it really helps
21:02drive home the tomato flavor.
21:04We're in New England using out-of-season tomatoes,
21:06so I'm adding in the sugar.
21:07If you have really good tomatoes,
21:08you probably don't need it,
21:09but I really like what it does here.
21:11So I'm going to bring this up to a boil.
21:13Okay, so Tony, we're boiling.
21:14Now I'm going to cover it in foil
21:15and get it nice and tight.
21:18And this just acts as extra protection.
21:21Rice is a little finicky,
21:22and we want everything nice and evenly cooked.
21:23So even if your pot lid doesn't fit perfectly on there,
21:26the foil is going to do that work.
21:28I'm going to actually bake this rice.
21:29I'm going to bake it in a 350-degree oven
21:31in the middle rack for about 35 minutes.
21:34I really like using an oven for rice.
21:36I feel like you're not going from heat at the bottom.
21:38You have heat all around it
21:39so that the rice gets really evenly cooked.
21:43Tony, I pulled this out of the oven,
21:45and I let it hang out for about 10 minutes
21:46just to let everything evenly finish cooking.
21:49Make sure all those rice grains are nice and even.
21:52And I always like to pull this off away from me.
21:54It's like a little steamy.
21:55Very smooth.
21:56Oh, look at that.
21:57It's beautiful.
21:58I know it is.
21:59So I'm going to get in here and fluff it.
22:01This rice is really delicate,
22:02so I'm using a rubber spatula to fluff it.
22:05I'm just giving it a nice little, you know, toss.
22:08Yeah, so I'm just gently turning these.
22:10I'm trying not to break
22:11any of those pretty nice rice grains.
22:13It's also a little counterintuitive, right?
22:15We're always told to fluff with a fork.
22:18Yeah, but this is so nice and delicate.
22:20It's like folding.
22:21So I'm going to let this hang out for five minutes
22:23just to let some of that steam get off.
22:25It's going to make sure everything stays nice
22:26and each grain is nice and individual.
22:28We've done all that work toward it,
22:29and it's not going to be too gummy.
22:31So just five more minutes, and then we get to eat.
22:33All right, it's time to eat.
22:34All right, I'm excited.
22:35The fragrance of it is amazing.
22:37I know.
22:38I'm going to try to get some pure rice in here.
22:39So am I.
22:46I feel like it's so much more than the sum of its parts.
22:49I think it's savory.
22:51You get the tomato, but it's just a little sweet.
22:53That rice is really nutty and comes through.
22:55Let's try some sausage this time.
22:57Yeah.
22:58Mm-hmm.
22:59Mm-hmm.
23:00I know, it feels like it's adding so much to it.
23:02I feel like Southerners are so pro at seasoning meats.
23:05They know how to do it, where it just adds a little flavor.
23:07Just a little bit.
23:08And, you know, it's very reminiscent of jambalaya from New Orleans.
23:12Mm-hmm.
23:12Right?
23:12Except there would have been maybe some chicken or shrimp.
23:15So people who are learning about this dish will maybe be familiar with that.
23:18Yeah.
23:18Well, that was really great, Morgan.
23:20Thank you so much.
23:21Thanks for cooking with me, Toni.
23:23So for a fluffy red rice, low country style, use a double dose of tomatoes and pork for deep,
23:31savory flavor.
23:32Thoroughly rinse your rice to separate the grains.
23:35And gently bake in the oven until it's nice and fluffy.
23:38So from Cook's Country, Gullah Low Country Red Rice, you can find this recipe and all of our recipes from
23:46this season,
23:46along with product reviews and select episodes, at our website, cookscountry.com slash TV.
23:55I think I found a little gold nugget of salt pork in here.
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