Angostura Dirty Rice

Popcorn Rice, Ground Pork, Foie Gras, Chicken Livers, Hot Sauce, Scallions

Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine | New Orleans

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Adapted by StarChefs | december 2023

INGREDIENTS

P&P Worcestershire:
1½ cups sugar
6 cups distilled white vinegar
1½ cups molasses
1½ cups soy sauce
1 cup tamarind pulp
½ cup yellow mustard seeds
½ cup kosher salt
1 tablespoon whole cloves
1½ teaspoons curry powder
15 cardamom pods
12 chile de árbol, bruised and chopped
6 cloves garlic, smashed
1 stick cinnamon
15 anchovies, chopped
1 onion, diced
1½-inch piece ginger, peeled and crushed
1 tablespoon black peppercorns

Cured Livers:
1½ teaspoons kosher salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1½ teaspoons bourbon
4 ounces chicken livers
4 ounces foie gras morsels

Dirty Base:
1 pound ground pork
2 tablespoons bacon fat
12 ounces brunoise yellow onions
4 ounces brunoise poblano chile
2 ounces brunoise celery
1 ounce chopped garlic
1½ teaspoons chopped thyme leaves
1½ tablespoons Angostura aromatic bitters
1 cup chicken stock
2 tablespoons Louisiana hot sauce
1 tablespoon Steen’s cane syrup
¼ cup chopped parsley

To Assemble and Serve:
4 cups Louisiana popcorn rice
1½ quarts chicken stock
1 teaspoon kosher salt
1 cup thinly sliced scallions

METHOD

For the P&P Worcestershire:
In a saucepan over medium heat, cook sugar until caramelized. Set aside. In a separate saucepan over medium-high heat, bring all remaining ingredients to a boil. Reduce heat and let simmer 10 minutes. Whisk in reserved caramelized sugar. Cook additional 5 minutes, then transfer to a jar and let cool. Seal jar and refrigerate 3 weeks. Once infused, strain, bottle, and refrigerate.

For the Cured Livers:
In a shallow baking dish, combine salt, pepper, garlic powder, and bourbon. Add livers and foie gras. Toss to coat. Cover and refrigerate 4 hours.

For the Dirty Base:
In a rondeau or large sautépan over medium-high heat, sear Cured Livers. Once seared on all sides, remove livers from the pan and set aside. Remove and reserve any fat left in the pan. Add pork to the same pan and sear on all sides. Using a slotted spoon, remove pork from the pan and set aside. Add bacon fat, onion, chile, celery, garlic, and thyme to the pan. Sweat until the alliums are soft and translucent. Add pork, Cured Livers, ¼ cup P&P Worcestershire, and all remaining ingredients to the pan. Reduce heat to medium and cook until a sauce-like consistency is achieved. Stir in reserved foie gras fat. Reduce heat and keep warm.

To Assemble and Serve:
In a stockpot over medium-high heat, bring popcorn rice and chicken stock to a boil. Season with salt. Reduce heat, cover, and cook 15 minutes, or until rice is cooked through to desired doneness. Add Dirty Base to the pot and stir to incorporate. Adjust seasoning with salt and pepper. Transfer mixture to a serving bowl. Garnish with scallions.

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