Prepare and Devour "Hoppin' Jon" at Home with Chef Stephen Jones
Chef Stephen Jones
Chef Stephen Jones, of the Larder + the Delta, is one of the participating chefs at this year’s Devour at Home. You might remember him serving up his Roasted Pig Etouffee as a V.I.P Chef during the 2020 Devour Culinary Classic. The Larder + the Delta is a local, neighborhood restaurant that makes you feel cozy with their Southern-inspired classics. They prioritize sourcing their ingredients from Arizona farms and ranchers. You’ll have the chance to bring home some of his culinary masterpieces when you pre-order your Devour meal. In the meantime, try his Hoppin’ Jon recipe below!
Ingredients:
• 6 cups Anson Mills Carolina Gold rice (cooked)
• 4 cups Anson Mills sea island red pea’s (soaked in filtered water & tsp of salt overnight)
• 8 fresh bay leaves
• 1 cup holy trinity (see recipe below)
• 1 tsp cayenne pepper
• 2 tsp Ol’ Bay
• 1 bottle canola oil
• 5 tbsp scallions (thinly sliced on a bias)
• Salt & Pepper to taste
• ½ cup pickled celery leaves (from the heart of the celery bunch, the golden yellow leaves)
Photo: Lauren Saria, Phoenix New Times
Holy Trinity yield: 1cup
• 4 celery stalks (cut into very small dice)
• 1 yellow onion (cut into very small dice)
• 2 green bell pepper (cut into very small dice)
• 6 cloves of garlic (minced into a paste)
• 1 jalapeno (seeded, cut into very small dice. Non-traditional)
Sea Island Red Pea's (actual cooking liquid)
• Vegetable Stock to cover 3in above the pea's
• 2 whole heads Garlic cut at the root end, left whole with the outer skin removed
• 1 Green Bell Pepper, seeds removed
• 1tsp Red Pepper Flake
• 1 Yellow Jumbo Onion Cut in half
• 2ea Carrots peeled and leP whole
• 4-5 bay leaves (fresh very important that they're fresh)
• 1 sprig fresh thyme
• Salt & Pepper to taste
Cooking Anson Mills Carolina Gold Rice:
• Using a large saucepot combine rice, all the bay leaves, a large pinch of salt and fill with 2 quarts of water, bring to a simmer place lid on cook for 5 minutes then shut off heat, and let sit for 14 minutes untouched.
• Remove lid (be careful as steam will escape rapidly) fluff with a fork onto parchment or wax paper-lined sheet pan (cookie sheet) to cool for at least 10 minutes, 1 hour would be best.
Assembly:
• Working with a cast iron pan place over medium heat and let the pan heat up for 5 minutes. Add a thin layer of canola oil to the pan, then add cooked rice in a single layer and let cook until rice begins to caramelize but not burn, roughly 7-8 minutes cooking time before you begin to get color. You’re looking for a nice amber color not burnt.
• While the rice is crisping up, place the sauté pan over a burner on medium heat for 2-3 minutes. Add a nice thin layer of canola oil to the pan then add the trinity and season with salt, pepper, and cayenne Ol’ Bay mix then continue to cook for 2-3 minutes until the garlic becomes fragrant then add the pea’s, tossing to coat the beans.
• While the peas are simmering check rice and season just with black pepper and a little of the Ol’ Bay mixture, let the rice continue to cook until that amber color is achieved.
• Once the rice has achieved that golden color combine with the pea’s and toss together, taste, and adjust seasoning if necessary. Garnish with chive blossoms and the yellow celery leaves.