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Cooks Country S18E17 When Southern Women Cook DLx264
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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.
01:36So 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.
02:30All 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.
03:02I 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 crust 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, and
04:56the 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, and I'm just going to melt this over medium heat at
05:52first.
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.
06:27That'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.
06:42And 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 of filling 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.
07:10And 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, so I'm just going to whisk this up and make sure everything's really well combined in here.
07:20All right, so 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, because next up
07:32I'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 custardiness.
07:40Mm.
07:41All right, I'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, but it just adds a little bit
08:03of balance.
08:04It doesn't actually make it taste tart.
08:05It just makes it taste balanced.
08:07It's a sambar pie.
08:09All right, so we have this dried fruit in that mixture from earlier.
08:12And I am 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, so 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, which is going to give me a nice crispy bottom crust.
08:36I'm going to bake it until it's just set, but it'll still look a little jiggly.
08:40And I'm going to take the temp, and 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, so 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, I'm going to let it hang out for about four hours,
09:06and then I'll set up, and we can get really nice, clean slices.
09:09Tony, I know that pie's going to be good, but I want to top it off with a little bourbon
09:13whipped cream.
09:13Ooh, 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, which is just enough.
09:22You can tell it's there.
09:24And then I have one and a half tablespoons of brown sugar, and then a half teaspoon of vanilla.
09:31I'm just going to mix it on medium-low until it's foamy, and then I'll crank it up to high,
09:35and I'll let it go until I get stiff peaks, which 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.
09:47Put this little stiff peak in there.
09:48Mm-hmm.
09:49Okay, so I'm just going to put this in a cute little bowl for 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, so you can actually get under the pie if you want.
10:01So when you go to serve it, you can get under there and make sure the crust isn't sticking to
10:05the bottom of the pan.
10:06I'm going to actually do it by cutting a quarter first so I know how to get my even slices.
10:11That's right.
10:12All right, and then I'll give us both a nice hefty slice of pie.
10:16Oh, look at that layer.
10:18Yeah, so you can really see that fruit and nut layer that 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.
10:34Mmm.
10:36So velvety.
10:38That layer across the bottom is almost like having a little cookie on top of the crust.
10:42Mm-hmm.
10:43It's really chewy.
10:44That cider vinegar, it's not actually at all tangy, but this tastes really balanced.
10:49Right.
10:49And I think the richness from that butter and the heavy cream is playing with the sugar really nicely.
10:53And the addition of the bourbon in 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.
11:06And thank you so much for honoring Aunt Jules this way.
11:08Thank you for doing it with me.
11:09It's really special.
11:10It was.
11:11And if you'd like to bring the sweet taste of yesterday to your dessert table, process dried
11:16fruit and nuts for a chewy base layer, brown butter for a deep butterscotch flavor, and
11:23give your whipped cream a kick with a splash of bourbon.
11:27So from Cook's Country, a modernized Aunt Jules pie.
11:31No, Aunt Jules knew her pies.
11:32She did.
11:33I'm so excited.
11:39Talking about hot sauces can be quite controversial because everyone's got an opinion.
11:44And today, we're going to focus on 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.
11:54One is vinegar forward.
11:56It may, in fact, have vinegar as the first ingredient.
11:58Okay.
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 because I put them in order of heat.
12:09I want you to do the mildest one first because I didn't want you to blow your palate out.
12:13So you can dig in.
12:14Now, the reason why we're doing this on grits is because we did it both on grits and plain.
12:18If we did this plain, you'd need 30 minutes, an hour to do this to 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, you certainly can.
12:27And so the way these are made, first of all, there's one of two chilies, Tabasco or Cayenne.
12:34Some use both.
12:35The Tabasco are more expensive.
12:37So Cayenne is a little bit more commonly used in these sauces.
12:41Gotcha.
12:41The Tabasco chilies have a more grassy kind of green onion, celery notes.
12:46And the heat is a little bit more lingering and sort of slower to build.
12:50The Cayenne is more acidic.
12:52Hits you right in the face with the heat.
12:53Yeah.
12:54Some of the brands are using both of those.
12:56Some just one.
12:57Okay.
12:57We found differences, but I think there's probably more differences in the manufacturing.
13:01So the process begins with take the chilies, combine them with salt, and 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 or 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 on the flavor.
13:23And during the fermentation, you're getting more acidity, but you're also getting a lot of those umami notes that gives
13:29it so much depth and complexity.
13:31So that fermentation can occur in plastic, metal, or oak barrels.
13:36The oak can impart a flavor to the tannins, give an astringency to some of the sauces that are aged
13:43in oak, especially if they're aged for three years in oak barrels.
13:46Wow.
13:46You can really kind of taste that astringent, tannic, oakiness, kind 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, so 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, and I like that, but it's a little simpler than this one.
14:26Okay.
14:27And then this one was the simplest of all compared to some of these other, and I'm thinking about the
14:31lacto fermentation.
14:32And this, I could almost taste it here, I feel, as though it 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 Frank's Red Hot.
14:44This is a sauce that's made in Missouri.
14:46It's the only one on the table that has garlic, so I don't know if that is impacting you.
14:50So the Scoville units ranged from $300 to $3,700 in 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.
15:04So this is a New Orleans classic.
15:06It's a little less spicy than the Frank's Red Hot.
15:09I thought it was a little sweet even, but it's a lovely, great sauce.
15:14Yep.
15:14Let's start this one, which 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, and I think that's a way to describe it.
15:28And, you know, I think one of the things about Louisiana hot sauce, you can cook with them.
15:31And so if you were going to add a teaspoon or two teaspoons, like, it might be a nice choice
15:36to choose a milder sauce like this one.
15:38Okay.
15:39Last but not least.
15:40This is the classic, the old granddaddy Tabasco.
15:44No kidding.
15:44It's 10 times hotter than the milder sauce here.
15:48And so, you know, it's got a Scoville unit of 3,700, which, again, in terms of Louisiana hot sauce
15:53is definitely the spiciest.
15:55I think you can taste, this is in Asian oak barrels.
15:57And so I think you get some of that astringency, and it's really acidic.
16:01You said it's super tart and vinegary.
16:03Yeah.
16:03It's very vinegar forward, and, you know, it's got a lot of complexity because it's aged three years.
16:08This is really interesting.
16:10Well, glad that you found something that you love.
16:12Yeah.
16:12And, you know, and that they all have places in the kitchen.
16:15They do.
16:16Thank you, Jack.
16:17You're welcome, Julia.
16:17And if you'd like more information on Louisiana-style hot sauces, check out our website.
16:28The Low Country is a beautiful region in the southeast U.S. that runs all along the coast from North
16:35Carolina into northern Florida.
16:37It's also the home of the Gullah Geechee community.
16:41And Morgan is here to show us one of their signature dishes.
16:44Yeah, Toni.
16:45So today I'm going to show you how to make red rice.
16:47So it's a super savory dish, and it gets its color from two kinds of tomatoes.
16:51So I have 12 ounces of tomatoes, and these are just your standard grocery store vine-ripened tomatoes.
16:56I've cored and quartered them, and I'm going to pop them in the food processor, and then just let it
17:00go for about 30 seconds until they're nice and smooth.
17:07I think this is looking pretty smooth.
17:09I'm going to measure out this, and I'm looking for about a cup and a half.
17:13So with a rice dish, you really want to make sure you 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 to get to a cup and a half.
17:23This is a really savory dish because it has two of my favorite things, two 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.
17:34And I'm just going to cut it into half-inch pieces.
17:36This salt pork, I rinsed it, and 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 until it's nice and brown and that fat's rendered.
17:47It's going to take about 10 to 12 minutes.
17:49Now that that pork's cooking, let's talk about rice.
17:51So here I have a cup and a half of Carolina gold rice.
17:55So Carolina gold rice has a really nice nutty flavor.
17:57And it also is really fluffy, which is very nice for this dish.
18:01It's also an heirloom grain that's natural to this region.
18:04And it's part of the reason why the enslaved Africans were brought to this area to be part of the
18:08harvesting of that grain.
18:09Yeah, so it feels like a really nice nod to what this dish is.
18:12I feel like sometimes you 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 to get that exterior starch off.
18:22I like to just rinse this under running water until 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.
18:32Let'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.
18:41So here I have eight ounces of smoked sausage.
18:43I cut it in half lengthwise and 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.
18:50And I'm going to let it go until it's just a little golden brown.
18:52It'll take about three minutes.
18:54All right.
18:54You can see that's browned a 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.
19:01And I also have a cup of green bell pepper.
19:03I'm just going to let these roll until they get a little soft in.
19:06They're not going to be fully soft.
19:07But it's going to take about three minutes.
19:09Tony, you can see the vegetables are a little soft.
19:11So now it goes in the rice.
19:13All right.
19:13So I'm going to let this go about four minutes.
19:15This is really that pilaf style.
19:17So those grains are going to be coated in fat, which is going to give me nice, fluffy rice at
19:20the end.
19:21Tony, you can see how the vegetables are fully soft.
19:23And the edges of the rice are starting to look translucent.
19:26So that means the fat's done its work.
19:28Since it's red rice, I 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 and 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 in a different way than those fresh tomatoes are.
19:49You can see how it's starting to look red.
19:51Well, one of the historic names for this is tomato perlue, which I think is a corruption of the word
19:56pilaf, right?
19:57For the region, if you say that with a southern accent, you would get pilaf perlue.
20:02And so there are a lot of old recipes that call this dish tomato perlue.
20:07All right.
20:07This 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 fond on the bottom of the pan.
20:20That's a nice flavor, but I want that all scraped up into the rice.
20:24All right.
20:24And then I'm also going to add this 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 with that tomato paste.
20:32I have a teaspoon of granulated garlic.
20:34I have a teaspoon of black pepper, which 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.
20:43And then I also have a half teaspoon of salt.
20:46So that salt pork is going to add most of the salt in here, but a little bit more salt
20:49to season it.
20:50I have a quarter teaspoon of cayenne pepper.
20:53And then I have a teaspoon of sugar, which is sort of a controversial ingredient in this dish.
20:58Some people feel very adamantly about not putting sugar in this,
21:01but some people say it really helps drive home the tomato flavor.
21:04We're in New England using out-of-season tomatoes, so I'm adding in the sugar.
21:07If you have really good tomatoes, you probably don't need it, but 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 in foil and get it nice and tight.
21:19And this just acts as extra protection.
21:21Rice is a little finicky, and we want everything nice and evenly cooked.
21:23So even if your pot lid doesn't fit perfectly on there, the 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 in 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 so that the rice gets really evenly cooked.
21:43Tony, I pulled this out of the oven, and I let it hang out for about 10 minutes just to
21:47let 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 spot.
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, so I'm using a rubber spatula to fluff it.
22:05I'm just giving it a nice little, you know, toss.
22:09Yeah, so I'm just gently turning these.
22:10I'm trying not to break any 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 just to let some of that steam get off.
22:25It's going to make sure everything stays nice and each grain is nice and individual.
22:28We've done all that work toward it, and 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.
22:40So am I.
22:47I 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.
23:10From New Orleans.
23:12Mm-hmm.
23:12Right, except 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.
23:19Well, 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,
23:27use a double dose of tomatoes and pork for deep, savory 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.
23:43You can find this recipe and all of our recipes from this season,
23:46along with product reviews and select episodes,
23:50at our website, cookscountry.com slash TV.
23:55I think I found a little gold nugget of salt pork in here.
23:57Well, if I enjoyed it again.
23:57I really hope I enjoyed it.
23:58Giving a gift at the дрEnt.ôi.
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