Jean-Paul Bourgeois, Executive Chef at Blue Smoke in New York City, has redefined the restaurant’s mission beyond pit-smoked meats with an expanded focus on recipes inspired from all across the South “from the hills of Central Texas to the coast of the Carolinas, to my home state Louisiana and everything below the Mason-Dixon,” says Jean-Paul.
Southern Farm & Garden goes behind the scenes to bring you his signature pecan-inspired recipes created just for our readers! We also had the opportunity to grab an interview with this very talented Southern gentleman. Pick up the current issue today to read the entire story! See our store locator map for a retail store near you.
Jean-Paul's Dirty Rice with Genuine Georgia Elliott Pecans and Dried Figs
Makes 4 quarts of dirty base
28 ounces chicken livers
15 ounces Genuine Georgia Elliot Pecans (halved)
15 ounces dried figs (halved)
½ cup bacon drippings
25 ounces small diced yellow onion
11 ounces small diced celery
12 ounces small diced green bell pepper
1 ounce minced garlic
¾ ounce minced jalapeño (seeds in)
2 bay leaves
11 ounce chicken stock
20 turns of black pepper (1 tablespoon)
15 stems of thyme tied with butcher twine
Salt to taste
Cooked long grain Southern rice (I prefer Delta Blues Rice from Ruleville, Mississippi)
• In a large rondeau, heat bacon drippings until they start to smoke.
• Add livers and roast them in bacon grease on one side until browned. Cook the livers to medium (one
side should be brown and the other side untouched by heat).
• Remove livers from roundeau and set aside to cool.
• Add peppers, onions, jalapeños, celery, garlic, and bay leaf pieces.
• Cook on medium for 20 minutes until that mixture creates a fond and is deep golden brown.
• Add chicken stock, black pepper, and thyme. Cook mixture down until it is reduced by three fourths.
• Separately, rough chop livers and put in large pan.
• Pour hot mixture of vegetables and stock over the livers. Season with salt and cool.
For the pick up
Combine 7 ounces of rice with 8.5 ounces of dirty mix and 2 ounces (fluid) ladle of chicken stock into a sauté pan. Heat until all ingredients are combined and all moisture has absorbed into the rice. Finish with a pinch of salt, parsley, green onions, and a touch of chili vinegar or hot sauce. Allow to cool. Serve with grilled pork chop or use as a stuffing–goes with just about anything!