Recipe: Cochon's Lake Charles Dirty Rice

LAKE CHARLES DIRTY RICE
From Donald Link's New Orleans restaurant, Cochon

"The introduction of pureed liver lends an earthy depth to this dish (and fools the liver-averse every time)."



2 tablespoons canola oil
4 ounces ground pork
4 ounces raw chicken liver, pureed (1/2 cup)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1 1/2 cups chicken stock, divided use
1 small onion, finely chopped (1 cup)
2 celery stalks, finely chopped (1/2 cup)
1 or 2 jalapeno peppers, seeds and ribs included, finely chopped
2 garlic cloves, minced
1 tablespoon dried oregano
3 cups cooked white rice
4 scallions (white and green parts), chopped (1 cup), plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish

In a large, heavy skillet, heat the oil over high heat. Add the pork and liver and cook, stirring, until browned, 3 to 4 minutes.

Stir in the salt, pepper, and chili powder to combine. Add 1/2 cup of the chicken stock and cook until evaporated, allowing the meat mixture to get browned and crusty once again and stick to the pan, an additional 5 to 6 minutes. (Resist the impulse to stir constantly: you want the meat to stick to the pan and get nice and crusty.)

Add the onion, celery, jalapeno, garlic, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and begin to stick to the pan, about 4 minutes. Add the remaining 1 1/4 cups stock and the cooked white rice, scallions, and parsley and stir until the liquid is absorbed and the rice is heated through, 3 to 4 minutes.

Season with salt and pepper to taste and garnish with additional scallions and parsley, if desired.

Makes 4-6 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Fried and True by Lee Brian Schrager and Adeena Sussman