Rodney Scott: Family Dinner: Home is Where the Perloo Is

Serves:4
Active Time:1 hr
Total Time:1 hr

Rib Rub:

• ½ cup Diamond Crystal kosher salt
• ¼ cup MSG
• ¼ cup freshly ground black pepper
• ¼ cup paprika
• ¼ cup chili powder
• ¼ cup packed light brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 teaspoon cayenne pepper

Chicken:

• ¼ cup olive oil
• 6 celery stalks, cut into ¼-inch pieces (about 1 ½ cups)
• 1 large green bell pepper, cut into ¼-inch pieces
• 1 medium yellow onion, cut into ¼-inch pieces
• 2 tablespoons finely chopped garlic
• 1(14.5盎司)可以炖西红柿
• 1 teaspoon Diamond Crystal kosher salt
• 6 cups chicken stock
• 1 cup short-grain rice, such as Charleston Gold or Arborio
• 12 ounces smoked chicken meat
• 1 bunch scallions, trimmed and sliced, for garnish

1. Make the rib rub: In an airtight container, mix all of the ingredients.Store in a cool dry place.
   
2. Preheat the oven to 350°F. In a Dutch oven, heat the oil over medium heat. Add the celery, bell pepper, onion, and garlic and cook, stirring often, until the vegetables become translucent and soft, about 15 minutes.
   
3. Add the stewed tomatoes, 2 teaspoons rib rub, and salt to the sautéed vegetables and cook until all the liquid is gone and the mixture begins to caramelize on the bottom of the pot, about 15 minutes.
   
4. Add the stock and bring to a boil. Stir in the rice and smoked chicken and transfer to the oven. Bake uncovered until the rice is soft and cooked through, about 20 minutes. Garnish with the scallions.

Serves:4 to 6
Active Time:30 mins
Total Time:30 mins

• 1 stick (4 ounces) unsalted butter, at room temperature
• ¼ cup honey
• 1 ¾ cups cornmeal (preferably fine ground, but medium ground will work)
• 1 ¾ cups all-purpose flour
• 4 ½ tablespoons sugar
• 1 ¼ teaspoons baking soda
• 1 ¼ teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt)
• 1 large egg
• 1 ¼ cups buttermilk
• ¼ cup chopped onion
• 2½汤匙canola or vegetable oil
• Vegetable oil, for frying

1. In a medium bowl, beat the honey and butter together with a whisk or electric hand mixer until well combined. Transfer the honey butter to a small bowl and set aside.
   
2. In a large bowl, whisk the cornmeal, flour, sugar, baking soda, and salt. In a medium bowl, whisk the egg, then whisk in the buttermilk, onion, and 2 ½ tablespoons canola oil. Add the buttermilk mixture to the cornmeal mixture and whisk just until combined.
   
3. Pour 3 inches of vegetable oil into a large cast-iron skillet. Heat the oil over medium heat until a deep-fry thermometer registers 350°F to 365°F. Working in batches so as to not crowd the pan, carefully drop the batter by tablespoonful into the oil. Fry until golden brown all over, 2 to 2 ½ minutes, returning the oil to 350°F to 365°F between batches. Drain on paper towels. Serve warm with honey butter.

Serves:4 to 6
Active Time:50 mins
Total Time:50 mins

Rib Rub:

• ½ cup Diamond Crystal kosher salt
• ¼ cup MSG
• ¼ cup freshly ground black pepper
• ¼ cup paprika
• ¼ cup chili powder
• ¼ cup packed light brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 teaspoon cayenne pepper

Rodney's Sauce:

• 2 cups distilled white vinegar
• 2 lemon slices
• 1 tablespoon ground black pepper
• 1 tablespoon cayenne pepper
• ½ teaspoon red pepper flakes
• ¼ cup sugar

Rodney's Vinaigrette:

• ½ cup Rodney's Sauce
• 2 teaspoons Dijon mustard
• ¾ cup extra-virgin olive oil
• 1 teaspoon Diamond Crystal kosher salt (or 3/4 teaspoon Morton kosher salt)

Tomatoes and Onions:

• 3 medium tomatoes (about 1 pound)
• ½ medium sweet onion, such as Vidalia or Walla Walla, cut into ¼ inch-wide strips
• ½ cup Rodney's Vinaigrette
• 1 teaspoon Diamond Kosher salt
• ¼ cup loosely packed basil leaves, torn into medium-sized pieces
• 2 teaspoons Rib Rub

1. Make the rib rub: In an airtight container, mix all of the ingredients. Store in a cool dry place.
   
2. Make Rodney's Sauce: In a small saucepan, heat the vinegar over medium-high heat until the vinegar reaches 150°F on an instant-read thermometer, just before it starts to simmer, about 5 minutes. Add the lemon slices and continue to simmer, adjusting the heat to maintain a simmer, until the lemon peels begin to soften and wilt, about 10 minutes more.
   
3. 打黑胡椒粉,辣椒,辣椒粉,and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F, about 10 minutes. Remove from the heat and allow to completely cool before using. Remove the lemon. The sauce can be refrigerated in an airtight container for up to 8 weeks.
   
4. Make Rodney's Vinaigrette: In a small bowl, whisk together Rodney's Sauce and mustard. While whisking, slowly drizzle in the olive oil to create a creamy emulsion. Add the salt and whisk until it is thoroughly incorporated. Use immediately or store in a screw-top jar in the refrigerator for up to 1 month. Shake vigorously before use.
   
5. Make the tomatoes: Wash and core the tomatoes. Cut them however you wish—into slices, wedges or chunks–and place them in a medium bowl.
   
6. Add the onion, vinaigrette, and salt and gently toss until the tomatoes are coated evenly. Set the mixture aside to macerate at room temperature for about 10 minutes. This will help to soften the onions slightly; it will help draw out the natural juices in the tomatoes and it allows the flavors to marry.
   
7. Right before serving, add the basil and the rib rub. Toss together and serve.