SAN DIEGO, CA – MARCH 18: Head coach Bob Huggins of the West Virginia Mountaineers reacts as they take on the Marshall Thundering Herd in the first half during the second round of the 2018 NCAA Men’s Basketball Tournament at Viejas Arena on March 18, 2018 in San Diego, California. (Photo by Donald Miralle/Getty Images)TCU nearly landed a massive win in Morgantown against the No. 18 West Virginia Mountaineers, a game that would have given some legitimacy to TCU’s impressive early season record. Instead, the Horned Frogs will travel back to Fort Worth with a brutal loss. With under a second left in overtime, and his team up 85-84, TCU’s Kyan Anderson fouled West Virginia reserve guard Jevon Carter. Carter hit two clutch free throws to give West Virginia the late go-ahead lead. West Virginia goes to 16-3 with the win. The Mountaineers are definitely a factor in a very tough Big 12 this season.
SALT LAKE CITY, UT – SEPTEMBER 3: View of a Michigan Wolverines football helmet before their game against the Utah Utes at Rice-Eccles Stadium on September 3, 2015 in Salt Lake City, Utah. (Photo by Gene Sweeney Jr/Getty Images)Apparently wide receiver Devin Funchess is not the only recent Michigan football player who can throw down. After seeing Funchess’ impressive dunk on Instagram on Sunday, quarterback Devin Gardner decided to make one of his own.Gardner’s dunks are definitely impressive, especially for someone who focuses on another sport, but we’ll have to award this impromptu Wolverine dunk contest to Funchess. That vertical leaping ability is sure to impress NFL scouts in the coming weeks during the combine and other draft preparation events.
Twitter/@derekjstevensCollege basketball fans will tell you to never bet against Tom Izzo in March. One Las Vegas casino owner, Derek Stevens, placed a $20,000 bet on Michigan State to win the title back after the team’s 79-78 overtime loss to Notre Dame on December 3. The 5-3 Spartans were at 50-1 to win it all at the time, giving Stevens a potential payout of $1 million.I’ll be @theDlasvegas #LONGBAR to #SpartyOn THX @GoldenNuggetLV & @Gollumlv for giving me the shot @darrenrovell pic.twitter.com/GjK1ueQfin— Derek Stevens (@DerekJStevens) March 31, 2015In an article by ESPN’s Darren Rovell, sportsbook director Tony Miller admits that this is a big risk for the casino.…Miller accepted Stevens’ $20,000 bet, never thinking he’d be sweating the possibility that the Spartans could pull it off. “In my nine years at this sportsbook, I never accepted a bet that could result in us paying $1 million,” Miller said. “The most I’ve ever seen won here was a $100,000 parlay.”…Miller and Stevens have become good friends over the years, which makes the fact that the Spartans have two games to win it all a bit awkward.“This would be a massive loss for us,” Miller said. “I see days where we lose $10,000 to $30,000, but nothing close to $1 million.”Michigan State is a five point underdog against Duke on Saturday, and would play either Kentucky or Wisconsin for the title on Monday night. Stevens still has a long way to go to cash in, but it is definitely impressive that his bet is still alive.[ESPN]
zoom Japanese shipping company Mitsui O.S.K. Lines (MOL) has set sights on seizing the gains from the growth of transported goods via the Northern Sea Route.To that end, the company signed a Memorandum of Understanding with the Far East Investment and Export Agency (FEIA) under the Ministry of the Russian Federation for the Development of the Far East to cooperate on the development of the Northern Sea Route and the Russian Far East.The Northern Sea Route, which is a much shorter alternative to the Suez Canal, is gaining on importance amid the reduction of ice in the Arctic and the design of new ice-breaking commercial vessels, which have made the transportation of abundant Arctic natural energy resources commercially viable.“The Russian Far East is located at the entrance of the Northern Sea Route, making it an important gateway once the anticipated increase in trade via the Northern Sea Route is realized. This is the key element behind the signing of this Memorandum of Understanding between MOL and FEIA,” MOL said.MOL is participating in the Yamal LNG Project, which is the world first large-scale energy project that exports cargoes through the Northern Sea Route, and MOL’s first ice-breaking LNG carrier, named Vladimir Rusanov, intended for the project is slated to go into service at the end of March, following ice-breaking sea trials in Arctic waters.Vladimir Rusanov is part of a batch of three ships ordered by MOL in 2014 together with COSCO Shipping Corporation from DSME. The ships will have independent ice-breaking capabilities enabling them to sail in seas with ice up to 2.1 m thick. The vessels will transport LNG from the Yamal LNG plant at Sabetta on Russia’s Yamal Peninsula to worldwide LNG markets throughout the year. The three ice-class LNG carriers are set for delivery in 2018 through 2019.MOL and China COSCO Shipping have split ownership in four more 174,000 cbm LNG carriers intended for delivery and deployment on Yamal LNG project in 2019 and 2020 onwards.In addition, MOL is carrying out a feasibility study aimed at establishing an LNG transshipment terminal and marketing complex in the Kamchatka area with PAO Novatek, who is the largest independent gas producer in Russian and the main shareholder of the Yamal LNG project.“We hope that MOL will be effectively using the Northern Sea Route for transporting cargos to Japan and other Asia-Pacific countries and jointly we will be able to attract significant investments into the Northern Sea Route infrastructure development. The agency is ready to help MOL in implementing all its current and future projects,” General Director of FEIA Leonid Petukhov said.“One of our key goals is to create a model for the development of the Northern Sea Route as a global transit corridor between Europe and Asia. It is undoubted that this work helps to reinforce Russian-Japanese economic relations,” Minister for the Development of the Russian Far East Alexander Galushka added.The memorandum is being signed in anticipation of new projects being developed in the Arctic area, following in the steps of the Yamal LNG Project.Asian countries, including Japan, who import energy resources, are eager to the tap into the potential of the trade growth in energy delivered through the Northern Sea Route, which is expected to boost further the utilization of the route.
Heirloom Fried Rabbit(Note: Must prepare 24 hours in advance)5 rabbit legs1 quart buttermilk1 tablespoon chopped garlic1 tablespoon chili powder1 tablespoon dried thyme2 quarts all-purpose flour1/2 cup Texas Pete hot sauceSalt and pepperMarinate rabbit legs in buttermilk with the garlic, ½ tablespoon of the chili powder, and thyme for 24 hours.Dredge rabbit in flour that has been seasoned with thyme, remaining ½ tablespoon chili powder, salt, and pepper. Fry rabbit until golden brown and remove from oil.Toss rabbit with Texas Pete and enjoy!Soup from chef Van Nolintha of Bida Manda in RaleighPork Belly SoupSoup Broth:1 cup shallot, finely chopped1 cup garlic, finely chopped1 pound ground pork1 1/2 gallons pork stock or water10 lime leaves, finely chopped3 tablespoons sugarSalt to taste3 eggs1 to 2 cans coconut milk1 cup peanuts, crushed1 small can red curry paste1/2 cup vegetable oil2 limes, in sectionsVegetables:3 cups purple cabbage, julienned1 cup cilantro, chopped1 cup mint leaves1/2 cup green onion, choppedNoodles:2 bags rice noodlesMake soup broth:In a big pot over medium heat, combine oil, red curry paste, shallot, and garlic. Stir a few minutes, until shallot and garlic turn golden at the edges. Add ground pork and stir until pork is fully cooked. Add pork stock, sugar, salt, coconut milk, and lime leaves, and cook until boiled. When the broth is fully boiled, whisk in eggs slowly. Add peanuts.Taste the soup: add more sugar, salt, or coconut milk if needed.Prepare noodles:Soak rice noodles in cold water bath for 2 hours, or in warm water bath for 45 minutes (noodles tend to break easily when soaked in warm water).Assemble the bowl:Boil a big pot of hot water. Cook pre-soaked noodles in boiled water for 4 minutes, only enough for one soup bowl at a time.Drain noodles and place in a large serving bowl. Add broth, cabbage, cilantro, mint, and green onion.Serve with chopsticks and lime sections.Bill Smith’s Tomato SandwichesMakes 10 sandwiches1 loaf of your favorite white sandwich bread (see text)2 or 3 large ripe, red summer tomatoesMayonnaise (see text)SaltThis recipe is not as simple as it seems at first glance. All sorts of things come into play. I am always in favor of newness and innovation, but there are times when well enough should be left alone. This may be one such case. First of all, it’s really better to buy cheap, house-brand, grocery store, sliced white bread. Resist the temptation to upgrade to the artisanal. Then there is the mayonnaise. People fight over mayonnaise brands here, just as they do over barbecue or basketball. Both the users of Hellmann’s and the users of Duke’s regard the other with disbelief. Neither can contain their derision of the users of Miracle Whip. Use what your grandmother used.You should be able to get at least four fairly thick slices from each tomato. Commercial sliced white bread generally has 20 slices per loaf. Spread mayonnaise thickly on two slices of bread. Place a slice of tomato on one of the slices of prepared bread. Sprinkle with salt. Top with the other slice of bread. Slice the sandwich in two, diagonally. Repeat until you have used up all of the bread.These sandwiches are better if they sit awhile before serving. Many people claim that they are best if eaten while you are leaning over the sink, because if they have been made right, they are very messy. Bill Smith, the Crook’s Corner chef famous for bringing Southern cooking to a national audience with his cuisine and his writing, is the author of several acclaimed cookbooks, including Seasoned in the South. He has twice been a finalist for the James Beard Award for Best Chef: Southeast, and has helped earn a James Beard America’s Classics award for Crook’s. photographs by Jim McGuireIt was a hot July morning in Raleigh when strategist Nation Hahn, nonprofit executive Alexis Trost, and restaurant owners Van Nolintha, Angela Salamanca, and Matt Kelly packed their cars for a weekend adventure. The friends, united by a love of food and community, were headed to the mountains of Ashe County to cook, eat, and raise money for a cause close to their hearts: the Jamie Kirk Hahn Foundation.As the group made their way to the blueberry farm where they’d spend three days, they talked about the people they’d meet there: their mutual friend Eliza Olander, who’d put the wheels in motion when she and her friend Jackie Locklear became high bidders for a foodie mountain weekend to support the foundation at a Triangle Wine Experience auction; the revered Crook’s Corner chef Bill Smith; the two Raleighites who own the farm, Johnny Burleson and Walter Clark; and 10 other friends. “Jamie believed in the power of good food and strong cocktails to bring people together to party with a purpose,” says Hahn, whose late wife Jamie inspired the creation of a foundation that nurtures leaders to work on issues like poverty, hunger, and public education. Ashe County Weekend Itinerary FridayThe group arrived and unpacked as chef Clark Barlowe of Heirloom Restaurant in Charlotte chopped tomatoes and chorizo.7 p.m.: Clark pulled out the tapas: clams, oysters, heirloom fried rabbit, and more for people to munch on as Matt Kelly of Mateo Bar de Tapas in Durham made paella over an open fire. Wine from Eliza Olander’s collection rounded out the meal.SaturdayThe group was slow to wake up on Saturday, but accelerated their pace when they smelled the pork belly soup being made in the farmhouse kitchen by Van Nolintha of Bida Manda.12:00 p.m.: Soup was served in the blueberry shed.Afternoon: The group whiled away a lazy afternoon around the farm.5:30 p.m.: Sonny Wong, bartender at Lantern Restaurant in Chapel Hill, mixed cocktails with bourbon and blueberries in a historic millhouse on the property.8 p.m.: Chefs Bill Smith of Crook’s Corner in Chapel Hill and Angela Salamanca of Centro in Raleigh made dinner. It began with a stack of Smith’s classic tomato sandwiches. They followed with seafood gazpacho, tamales, and, finally, roasted pork shoulder. For dessert, the duo made bread pudding with bread from the local farmers’ market and blueberries and apples picked from the farm.SundayBrunch: Salamanaca and Nolintha made brunch with the leftovers. Pork went into breakfast casserole; scrambled eggs were put together with peppers and arugula; and freshly picked berries made for flavorful french toast.Angela Salamanca serves up tamalesBill Smith and Angela Salamanca at work in the kitchenJohn Cooper, Angela Salamanca, Bill Smith, Vansana NolinthaPatrick Woodson, Nation HahnEliza Olander, Alexis Trost Seasonal cocktail from bartender Sarah Vickery of Chapel Hill’s Lantern RestaurantWalk Right In10-15 blueberries, muddled1/2 ounce simple syrup1/2 ounce lemon juice2 ounces bourbonCombine all ingredients and stir. Serve over rocks.Small plates from chef Clark Barlowe of Charlotte’s Heirloom restaurantChilled Clams Casino20 clams1 link fresh chorizo, diced2 shallots, minced2 sprigs fresh thyme, chopped1 cup Champagne vinegar1 cup blended oil (a combination typically of olive, canola, and other cooking oils)1 teaspoon Dijon mustardSautée chorizo slowly over medium heat until fat is rendered. Soak minced shallots and chopped thyme in Champagne vinegar for 20 minutes. Add Dijon mustard to vinegar mixture and slowly drizzle in blended oil, stirring as you go to emulsify. Add chopped chorizo and its rendered fat to the vinaigrette.Shuck the clams, top with chorizo vinaigrette, and enjoy. The farm that would host them was well-suited to a weekend of purposeful partying. Its 1880 farmhouse has been painstakingly refurbished by Burleson and Clark, who bought the place in 2003 after a memorable day picking berries there a few years earlier. “We felt an instant connection” on that fateful afternoon, Clark says. The two learned the farm was an Ashe County landmark, a spot where folks had come to pick apples and blueberries for generations. “We were stewards,” Clark says, “of a very special place.”In its current, beautifully restored state, it is still that. Old Orchard Creek Farm, as they call it, continues as a working blueberry farm and “a place where visitors find solace,” Clark says. And so it made sense to them to donate the haven to the foundation for the weekend. “What better way to celebrate and support the foundation than with a weekend of fine food and drink prepared by some of North Carolina’s best chefs from local products, including lots of blueberries?”
by Kevin Barrett, cocktail director at Foundationphotograph by Nick PironioA few months back, when spring and summer were meeting, I took a trip to Central America to visit my friend Lazlo and climb some volcanoes.He would prefer I not mention which country. He has high demands for anonymity. We’ve known each other a while. Lazlo’s gotten me into and out of more trouble then I’ll ever admit, and he had been pestering me to come see him in Guatemala — whoops! Oh, well, he’s already relocated.Lazlo and I met up in Guatemala City, because that’s where my plane landed. It’s a mostly charmless city with few redeeming qualities. But at the time – with the promise of travel and adventure in front of me – it held a certain allure.After salutations, we checked into a hotel and went about the town eating and drinking and catching up. Lazlo’s not much for the phone, and I’m not much for heartfelt emails, so we had a lot to catch up on. We ended up at the hotel balcony drinking Gallo beer and Ron Zacapa rum into the wee hours.Our original plan to scale several volcanoes got sidetracked immediately because the rainy season started early. Lazlo’s alternative plan seemed reasonable to me at the time: After we spent the night in the capital city, we would do something epic. We decided we weren’t just going to get drunk together in yet another country. Or maybe he let me think we decided that.First thing the next morning, we caught a chicken bus to Antigua. Yes, a chicken bus, just like on TV, but with an elaborate paint job, and without the animals. The driver whipped around skinny mountain roads while another guy hung out the door yelling, “Antigua, Antigua, Antigua…”After a few days in Antigua, we took a 12-person shuttle van – basically an express chicken bus – to San Pedro and got a room at a hostel. One of the many endearing things about Guatemala, besides the people, the food, the culture, the climate, and the volcanoes – is the hammocks. They’re everywhere, and it just feels right.We bounced around San Pedro for a few wet nights, drank Ron Botran rum, and smoked Guatemalan cigarettes. I told Lazlo that this might not be the best way to prepare for our epic feat.“It’s part of your training,” he told me.From there, we chicken bussed it to Quetzaltenango, or Xela, 7,500 feet above sea level and Lazlo’s home base. This is where we were going to do something epic.That turned out to be hiking to Lake Chicabal in the crater of Chicabal volcano. It’s a sacred place to Mam Mayans, surrounded by ceremonial altars. It’s also 9,000 feet above sea level.Lazlo has a good set of lungs, a long gait, and doesn’t sweat much. I have a hard time keeping up with him on a flat surface at sea level. The steady, gradual climb destroyed my will. Every once in a while, Lazlo would look back and say, “You doing all right?”Around every corner I suspected we would reach the top. I was disappointed many, many times. None so much as when I dragged my feet past a woman of 80 who wasn’t breaking a sweat.When we reached the top, I let him know his training regimen wasn’t working for me.“Doesn’t it, though?” he said.I asked him how he climbed so steadily.“It’s the way down that gets you,” he said. “Bad on your knees.”I couldn’t believe him. The way down was going to be cake. Maybe I’d be ahead of him on the way down. That was my gift, going downhill. I was going to excel at that.I didn’t. Lazlo was ahead of me the whole way down.The next day, we made the awful decision to climb Santa Maria, 12,250 feet above sea level. Three and a half hours into the climb, when my hands and feet started tingling, I finally asked how much further. I was pretty sure my body was sending all my blood away from my limbs and to my organs to try to keep me alive a bit longer, thus the tingling. I was drowning in the clouds.The last stretch was done on my hands and knees. The incline was so steep even Lazlo had to get his hands dirty. The moment it was over, and we had reached the top, and I was sure there was no more climbing, I wondered why I’d done this to myself. Maybe I did it so I could write a story about it. When I finally saw where we were, above the cloud line, I knew. How many people got to see this?The climb down went a bit faster, but left the soles of my feet bruised and my left big toe swollen and bleeding. I wanted to tell Lazlo that he was right – the climb down really does get you – but he was too far ahead to hear. Lazlo’s ClimbThis drink commemorates Guatemala and all of Central America, not to mention Lazlo’s epic climb of the Santa Maria volcano. This is a drink you can easily make at home during an Indian summer in Raleigh. I recommend using crushed ice.2 ounces Ron Zacapa rum1 ounce pineapple or mango juice½ ounce fresh lime juice½ ounce OJ5 to 7 dashes Peychaud’s bitters or½ ounce grenadineMix all ingredients, except bitters, in a shaking tin and dry shake (no ice). Pour mixture over crushed ice into a tall Collins or swizzle/pilsner glass. Top with Peychaud’s bitters or ½ ounce float of grenadine for a sweeter October.
photo courtesy North Carolina State Archivesby Ernest DollarThis season, as you’re making your list and checking it twice, our area retailers would be grateful if you remember to “shop local.” That didn’t used to be a matter of choice. Local was the only option, and in Raleigh, it was often a colorful one. Ernest Dollar, director of the City of Raleigh Museum, found this fascinating photo of one of Fayetteville Street’s early sellers of wine, oysters, cigars, and groceries.Bananas and other fruits hang in the windows of Antonio Leo Dughi’s store at 235 Fayetteville Street, around 1900.Dughi stands in front of his store with his son, John (far right), and a young Dughi child. Customers and store clerks stand to the left, as does as an oyster wagon pulled by horse named Nancy. The ice cream wagon on the right was pulled by horse named John.Dughi and his wife were forerunners of the great wave of Italian immigration to the United States in the late 19th century. Dughi arrived in 1875 and eventually settled in Raleigh, where he established a store in a cramped downtown building.Dughi’s wagons helped his store become wildly popular by delivering fresh seafood, produce, ice creams, and novelty items to families across Raleigh. The Junaluska sign on top of the building refers to a wine company by that name.
A scene from The Happiest Millionaire. Courtesy Walt Disney Studios.by Cameron HowardThe red Netflix envelope arrived in my mailbox on Duke’s East Campus, and I opened it back in my dorm room, which still bore the signs of recent, frenzied moving-in. The DVD was The Happiest Millionaire, a 1967 Disney musical starring Fred MacMurray as Anthony Drexel Biddle, the Philadelphia scion of a banking fortune. He’s an eccentric but very “happy millionaire” who runs a Bible and boxing school out of the stable, keeps alligators in the conservatory, and adores his eldest daughter Cordelia, played by Lesley Ann Warren.It’s a fun film marked by that peculiarly joyful but slightly sideways quality of Disney’s family films from that era, and it’s interesting to watch legends like MacMurray and Greer Garson, who plays Biddle’s wife, still dominating the screen decades after their careers began.As I sat there in my clunky wooden chair and matching desk in my tiny room, the experience took a surreal turn when Cordelia’s suitor, a young man by the name of Angier Buchanan Duke, and his mother, Sarah, entered the picture. Yes, those Dukes! Angier Duke was Benjamin Duke’s son and Washington Duke’s grandson, and he really did marry Cordelia Drexel Biddle. (In an odd turn of events, one of Cordelia’s brothers married Angier’s sister Mary, who was Mary Duke Biddle Trent Semans’ mother, hence the various arrangements of Biddle/Duke names scattered around campus.)A scene from The Happiest Millionaire. Courtesy Walt Disney Studios.I thus had the strange experience of watching a (highly) fictionalized film based on the Duke family on Duke University’s campus in a dorm room three minutes away from the Biddle Music Building. To make it even weirder, I had visited the Sarah P. Duke Gardens just that afternoon. I hadn’t intended to start my college career with a classic movie about the Duke family, but it could not have been a more perfect choice.After all, I’d been a Duke fan years before I became a student. I was one of those toddlers decked out in Duke gear babbling cheers and flinging pom-poms at what I felt was “my” stadium long before I understood why. My love for old Hollywood goes back just as far; I grew up watching Seven Brides for Seven Brothers and Bringing Up Baby instead of Full House and Saved by the Bell, and have adored classic movies for as long as I can remember.And I’m still utterly enthralled. It’s the glamour, the cleverness, the glorious style, and the subtlety (often due to a production code that kept things “clean”). It’s the virtuosic dancing, the rapid-fire dialogue, the amazing almost-but-not-quite British accents, the gorgeous costumes intended to astound, and that red lipstick that somehow never smudges. And it’s the stars, those idols of a nostalgic glamour preserved on glossy strips of celluloid. I love it all: the dreamlike musicals, timeless dramas, unsettling noirs, topsy-turvy screwballs, and tear-jerking melodramas – and how each one, whether it’s included in the canon or not, holds its own secrets and its own seedy and marvelous history.Sometimes films from the Golden Age can seem like slower, tamer, even painfully old-fashioned versions of today’s movies. But classic film is an art form with its own conventions, techniques, and aesthetics. The films are deceptively dense; each frame is packed with layer upon layer of choices, innovations, deliberate decisions, and miraculous mistakes that contribute to the fantastic shadows flashing by at 24 frames per second.But if the art of the films doesn’t grab you, the history might. Just like any artifact of a past age, these films are veritable time capsules inadvertently exposed to light. Old movies reproduce a certain moment in time, often without meaning to, though of course the “reality” they present is usually more beautiful, simpler, and far less chaotic than the real world has ever been.Courtesy Walt Disney Studios.It’s a cliché to bemoan “they don’t make ’em the way they used to!” but it’s entirely true. Hollywood functioned very differently then: The studios owned most of the theaters, almost everything was filmed on enormous backlots, and everyone, from the biggest stars to the carpenters and electricians, were under contract to a particular studio. The “dream factories” churned out movies from the teens to the fifties, and only began to crumble after the Supreme Court declared the massive studios in violation of anti-trust laws in 1948. It was this unbridled power that made classic Hollywood so extraordinary.Take Esther Williams. She was a national champion swimmer who was a favorite for the Olympics, but her life took an improbable turn when the 1940 Games were cancelled. MGM scouts were looking for an answer to Fox’s ice-skating sensation Sonja Henie, and decided a shapely swimmer would be just the thing. Williams was offered a contract (most actors had seven-year contracts with the studios) and MGM poured money into creating the “swimming musical,” building a massive pool complex inside a 32,000-square-foot soundstage, and turning a pretty nineteen-year-old into a glamorous movie star who captivated millions of moviegoers. For almost ten years, Williams topped the box office with her bright, sparkling movies featuring massive water extravaganzas that inspired the modern sport of synchronized swimming. The story of MGM’s mermaid verges on the absurd, but it could only have happened in the studio era during Hollywood’s Golden Age.Fortunately, these movies are undergoing something of a renaissance today. The DVD market, Turner Classic Movies, and companies like Netflix and ClassicFlix have made classic films available again. And theaters like Raleigh’s The Colony and The Cinema, Inc. and Durham’s Carolina Theatre turn screenings into events and recapture the magic of seeing these movies in their rightful place.As for me, I will always remember watching The Happiest Millionaire in my dorm room at Duke. I think of it every time I encounter the names Angier Duke or Biddle, and I smile at that weird, magical moment when Duke and classic Hollywood collided.
Travel Style Tryon Palace
Green Tomato-Mozzarella AranciniThese are best eaten hot, straight from the fryer. After all, I’ve never been one for patience.1½ cups Arborio riceKosher salt4 green tomatoes, cored and cut into quarters2 tablespoons unsalted butter2 cups plus 2 tablespoons all-purpose flour, divided1 cup whole milk1 cup finely grated Parmigiano-Reggiano1 teaspoon chopped oregano2 garlic cloves, finely minced3 eggs, divided12 ounces whole milk mozzarella, cut into ½-inch cubes2 cups fresh breadcrumbsCanola oil, for fryingIn a medium saucepan, bring 6 cups salted water to a boil. Add the rice, lower to a simmer, and cook until al dente, about 8 minutes. Drain the rice and spread on a baking sheet in an even layer to cool. Place the tomato quarters and 1 teaspoon salt in a food processor and pulse until chopped, but not completely pureed. Transfer the tomatoes to a fine-mesh sieve to drain; let drain for at least 20 minutes. Then, press down on the tomato mixture to drain any more excess juices. Meanwhile, make the roux: In a skillet over medium heat, melt the butter. Add 2 tablespoons flour and cook, whisking constantly, until the mixture begins to turn golden in color. Whisk in the milk, whisking until completely smooth. Cook, whisking, until the sauce begins to bubble gently (it will be quite thick). Remove from heat. In a large bowl, combine the rice, sauce, reserved green tomatoes, Parmigiano, oregano, garlic, 1 egg, and 2 teaspoons salt. Mix well. To form the mixture into balls, place about 2 tablespoons of the rice batter in the palm of your hand and flatten into an even layer. Place 1 cube of the mozzarella in the center, then cup the rice batter around the cheese so that it’s completely covered and mold it into a golf-ball size round. Place on a baking sheet and repeat with the remaining batter and cheese. (You should have about 24 balls.) Place the remaining 2 cups flour in a shallow dish and season with 1 teaspoon salt. Beat the remaining 2 eggs in another shallow dish. In a third shallow dish, combine the breadcrumbs and 1 teaspoon salt. Working one at a time, roll a rice ball in the flour, shaking off any excess, then roll it in the egg, letting any excess drip off. Finally, roll it in the breadcrumbs, making sure to get an even crust. Set the ball on a baking sheet and repeat with the remaining rice batter. (You can make the balls up to this point and freeze them. Place them on a baking sheet in an even layer in the freezer for 1 hour, then transfer to a resealable plastic bag and freeze for up to 6 months. Do not thaw when ready to fry; just increase the frying time by 3 minutes or so.) In a large, heavy-bottomed pot or Dutch oven, heat 3 inches of oil until it reaches 330 degrees F on a deep-fry thermometer. Add the rice balls in batches, taking care not to overcrowd the pan, and fry for 3 to 4 minutes, flipping the balls with tongs throughout, until they are deep golden brown on all sides. Transfer the rice balls to a paper-towel-lined plate and sprinkle with a bit of sea salt. Serve hot. by Kaitlyn Goalenphotographs by Jillian ClarkThey say patience is a virtue, but it’s never been one that I can claim. Nowhere is my shortcoming more apparent than in the kitchen. I’m always going to be one of those cooks that paces in front of the stove while something is cooking, daring to take a peek before it’s done. I’m always going to dread the wait between spring and summer, when the weather is warm but my favorite produce is still unripe on the vine. Thankfully, it’s become something of a trend to cook with unripe, or “green” produce. It might seem like a head-scratcher: What, from a culinary perspective, would make unripe fruit attractive? It turns out that its tart flavor, when harnessed intentionally, can be a delicious boon to a cook. Unripe ingredients also have less moisture, which is ideal for things like pies or pickles. Unripe strawberries are a good example: They make excellent pickles, a fact which well-known chefs across the country have taken advantage of. Of course here in the South, we’ve been ahead of the game as far as cooking with unripe fruit goes. Green tomatoes have long been a staple, even an icon, of Southern cuisine. While I can’t be sure, I like to think that fried green tomatoes are a holdover from our agrarian roots, a farmer’s way to use the tomatoes that fell from his vines too early. I like fried green tomatoes as much as the next person, but green tomatoes have endless potential that deserves to be explored beyond that familiar dish. Green tomato pies are another old-school use for the fruit, and I’ve also experimented with green tomatoes as a base of a green gazpacho, capitalizing on their tart vegetal flavor. But I’m particularly enamored with using them to stud Sicilian-style arancini, a type of cheesy, deep-fried rice ball that makes an amazing snack. It capitalizes on the green tomatoes’ adeptness for being fried, and pairs it with plenty of gooey mozzarella.