Boy In The South - Gallivants & Rants

Kristin and Mike Jablonski Reception 10.01.10 Photobooth.

2010-10-13T00:31:00.000-04:00

Boys of Fall...

2010-09-25T20:51:00.000-04:00

I have the privilege over the course of this fall to shoot the Vikings Organization and their kids in Pop Warner Football out of Stokes County, NC. I have put together a short slideshow of the first shoot last weekend. I hope you enjoy!

On Main Street USA

2010-06-13T02:39:00.001-04:00

On Main Street USA, originally uploaded by Boy_in_the_South.

For those who are following along, or ive met on my journey. Made it to Tulsa, though the car seemingly hasnt ness. made it to Tulsa in one piece. Need to get that looked at Monday. It's nearly impossible to shoot and blog day to day, so- im just shooting now, editing and hope to get days two-six blogged tomorrow as there is NOTHING on the schedule.

Im Alive...

2010-06-11T01:17:00.001-04:00

Holly Small, originally uploaded by Boy_in_the_South.

So, im exhausted, but im alive. As i've travelled across the country, I have met some really interesting folks. And, unfortunately, to blog about it, and to live it at the same time is virtually impossible, at least with the schedule ive been keeping. But I know along the way, I have perhaps took a few risks in order to get the shot. So, for Rick (the stranger I met at Borders waiting for my film to develop) I survived East St. Louis, and well, the shooting wasnt premium at the Casino.....so....I may have went to the riverside park at 1am to get the good shot of the Arch, but hey, here I am to tell you about it. And- ill blog all about that and the armored personel carrier the cops used to do raids later.

Mr. Weiss (the farmer I met near Lebanon IL) I will blog more about our talk later. And so- as I move on to Tulsa, just a quick note to say im safe, and im tired, and I cant wait to get to a destination with a layover for a few days.

Oh- and thanks to all of you who are following along on this journey. BTW- if you ARE reading this, say hello so I know im not talking to the empty room.

Day One- Winston-Salem,NC to Dayton, OH

2010-06-10T00:22:00.006-04:00

Digital Divide, originally uploaded by Boy_in_the_South.

Leaving out at sunrise from Winston- Salem, I swung in for a quick Krankies Cafe Au Lait and I was off. Up to Mt. Airy, NC for a quick pass by, and then into the Blue Ridge Mountains. First- I dont know where you guys live, but the price of gas in VA was an astounding 2.29 a gallon. Incredible stuff. So- after making it up the Fancy Gap pass and into the Blue Ridge Mountains I headed over to Hillsville, VA. Loaded up the car with Ice and Water,and off I went.

I stayed off of the main Interstates and up thru the mountains I went. Nothing much to report in VA, the standard fair. And into W. Va I went. Still off the main roads I couldn't believe the scenery, and poverty of W. Va. Later that night, someone at the host family sight said "I often feel that W. Va is one of the most underrated states". And I have to fully concur. It was beautiful. From a grunge standpoint it had some of the best decayed barns that side of the MS (I have to say this because of finding THE most amazing decayed barn in America on Day 2, details later.

So- zigzagging back and forth on the backways and hollers of W. Va I went, I only would take the interstate which was seemingly all elevated until I saw something interesting from it off in the distance, and then I headed to that which I had seen. I did this for the first 30 miles of the state, and somehow stubled into "Grace's Bend, WV" where I met Dakota and Jake, clearly skipping school, and clearly enjoying the most of the day trout fishing with their mentally handicapped friend at the damn.

This is where Al Gore's "digital divide" was never made more clear to me when the littlest of the trio said "Hey Mister, are you gonna take our picture with that "kinda camera or soemthin". So I asked him would that be ok, he agreed it would be, and so off I went to shoot he and his friends, I thought it became one of the more memorable moments of day one.

Up from there, I went to Beckley, WV, having had a client from their once, who did nothing of talk good things about the place, and so- in that, i felt like it was worth a look. While Kristin had called in to say Travel Channel refers me to Mama Anna's, the local firefighters referred me to Fosters Tavern where I had the best club sandwich made on some kind of odd Cheese Pullman Loaf. Coupled with a Blue Moon (Two Oranges), I thought it made a perfect WV lunch. I think the servers name as I recall was Jessica, and she was a spunky sort, posing for a picture and what not.

From there, I tooled around town before heading to Charleston, WV where I shot the capital building at nearly dusk. My initial thought about the place was - wow, this is a charming city, and then wow, they dont really protect their state buildings very well. The capital road was riverside, it was VERY easily accessible to park in front of , and within 400 steps be inside. So, it made for a fast stop. Later ill post a few shots that I took additional to the one posted here. I practiced some bracketed shooting to make some HDR. After the quick fly-by there, I headed over to Huntington, WV, another VERY underrated town. Beautiful churches, gorgeous gothic architecture, great old theaters, it was quite the find. I enjoyed my hour there.

Next, crossing over to Ohio I stopped in to take a few shots in South Point Ohio and then up to Dayton I went to celebrate finally Dr. Chris' Phd. In the tiredness of the day, I forgot to bring my camera out to the sunset in Dayton, a regret, but- we celebrated with German Beer and "appetizers", some kind of balls.

And then alas- I got to see the good doctor rule the world in Final Fantasy XIII. And sleep it was. A long day one. For the entire set of photos, join me here.

Race Night at "The Madhouse"

2010-06-07T02:07:00.004-04:00

Jason Myers Qualifying Game Face, originally uploaded by Boy_in_the_South.

While I have been going to the track now for over a year, it was my profound privilege to be able to be able to provide some coverage for The Center For Clinical Research 100. Covering the event on behalf of the sponsor, as well as using the behind the scenes access I have been able to garner being a "track rat" really does allow for a better sense of it.

Being "press" for this event, it was completely different covering it than being a normal fan. The pit access pre-qualifying and the buzz and hub-bub of activity surrounding the night, inclusive of the cars flying in and out of the live pit while you filming makes for the most , to use a phrase, "joy-riding" experience possible.

I connected with some local track officials mid-race and got roof top access to vantage not only the CCR Pain 100 in the Sportsman Stock division, but also the 2nd of two 25 lap modified races where Tim Brown of Cana, VA plowed James Civali- a relative newcomer to the track in a "Southern Welcome" to the track. Given the nature of the pit, a melee broke out in fist-i-cuffs, and I was able to get most all of that on video (to be posted at a later date).

Chatting with those same press officials, it seems like I may be slowly able to gain more access into the track, into the press corp, and into the "madhouse" fully....more to come- here are some candids of the night.

Now THATS Country....

2010-06-04T14:43:00.002-04:00

Kuntry Kows, originally uploaded by Boy_in_the_South.

Alright guy, so, we are all VERY aware that I very much DIG the south. But what you definitely aren't aware of is, ok, wait for it, i've never been to the midwest. I know , I know, WHAT? Who hasn't been to Chicago, or Cincinnati, or Indianapolis, or St. FREAKING Louis. Keeping in mind- im still NOT going to Chicago or Cincinnati but, at least i'll finally lay my eyes upon "the gateway to the west".

I have flown into all of these places. I have seen the arch from the plane. I have wondered my eyes down the Mississippi River from 20k feet. But- i've never gotten out. So- next week, im on the road, in the car, with the camera, up to see Dr. Chris in Dayton, OH (tell me THAT is not Americana at its finest, then, dowwwwwwwn thru the midwest, landing in Tulsa, OK , then back thru Little Rock, Memphis and those other VERY Southern places I never get to go, let alone spend time in.

So- nearly three weeks, out on the highways and byways. This blog is now lit up to post daily to. Welcome to it, I guess its officially the Boy In The South blog now- for all things Boy.

Alas, I return...

2009-08-18T15:13:00.002-04:00

First, thanks to all who have wished me good fortune over the past month as I have recovered from pneumonia, then mono, now fighting Lyme disease. I have been inspired during that time, but haven't felt like sitting up, much less sitting at a computer. So...here goes, my first installment. Keeping in mind, all forrays subject to health:)

My first experience with the “restaurant” concept as you would know it today was in Mobile, Alabama at the Morrison’s Cafeteria in the mid-seventies. Mobile, home to many great things, happened to have the original Morrison’s downtown with its chandeliers, high-back booths, and cigarette smoke tinged fixtures. The place was a concoffery(?) of smells, greens and musty humidity, caramelized sharp cheddar on the top of the macaroni and cheese with dinge of old carpet, and succulent sweet potatoes against the backdrop of classic Southern elegance.

To this, the staff had probably been there since conception, everyone having a roll. The girl who served vegetables probably had worked her way up from serving drinks, up to serving entrées , up to asking you what kind of salad you would like. Salad- of course was a foregone conclusion, and when you declined, especially as a youngster, you always got the scowl of the woman trying to serve you. Sometimes she would open her mouth with, “a boy needs his salad”, as if to shame you into your properness. When finally the shame of a constant Sunday denial had grown to a speechless waving off of the implied (no, no, no) there was always my Meemaw who would snatch on my hand with a “open your mouth and tell her, no thank you”. Stuck between my Meemaw and a woman who likely knew me better than my own mother, the woman at the salad counter at Morrison’s.

I tell you all of that, as today I have recalled the dishes of my past. I have decided, after taking this long health intermission from blogging to not just make a blog about random sortings of thoughts (keeping in mind to keep it fresh and exciting), but towards having a path to walk along, a guide to keep the recipes true, and in some semblance of an order. For instance, should I likely blog about why I like buttermilk in the fried chicken, double- floured, then, I also would seemingly follow with greens, or why mashed potatoes where I come from are smashed, not mashed, but for of course New Orleans, where everything is done “French” of course meaning the puree pommes de terre always requires a peeling. I swear, after seeing Julie and Julia, and of course having read the histories, a similar path of a proper French culinary education could just as easily be obtained from an extended apprenticeship in the bayou kingdom, Galletoi’s, Commander’s Palace, Bayona, on and on and on.

I have ridden shot-gun today back from the FL Atlantic Coast, along and past St. Augustine, where my thoughts led to the freshest of seafoods and steamed baked potatoes, to Savannah, as they point out one of the ten pretties cities in America (though I vote it into my personal top five. Where the Irish influence in Savannah rivals its northern counterpart of Boston, or the Midwestern Gaelic influence in Chicago. The Irish completely took over Savannah at the end of the 18^th century, bringing trade, craftsmen, and of course, the food. The trip then moved up past Charleston- need I say more? Is there any more Southern (succescionist movement) than Charleston? My thoughts aren’t ever in Charleston proper, but of the food (perhaps my favorite) in the low country. Slump cakes of Wild Blackberries, fried parts of the chicken others wouldn’t dare try, brackish water clams. The language, the people, the history, the low-country is like no other place on Earth. The Western Coastal African traditions and language, places like Gulla, the river basins towns.

Its at that point that regardless of how you enter North Carolina, whether up thru Columbia, or thru Darlington, that my mind always seems to venture toward the cuisine of recreation. The “Old Ball Coach” and his USC Gamecocks- there surely will be several blog coverage’s about football foods of the south. Or up thru Darlington and Rockingham, where the smell of NASCAR permeates throughout the counties. That path leading up thru Cheraw, where Sherman marched and rested. Finding it so pretty he spared it from destruction, the town only to have as a favorite son, Dizzie Gillespie, only further bringing my bayou roots to ache.

In the same history, one Gen. Nathanial Greene parked his troops on the opposite side of the river, reminding me of Natty Greene’s Microbrew in Greensboro (which likely will parallel some of the football cuisines). Mentioning the alcohol reminds me on the list are trips penciled in for Lexington, to see my online friend Chris Garris and company, and a proper study of the collegiate vegetarian lifestyle, as well as a full exploration of Kentucky Whiskeys. The oration of whiskey then steers me back to mention that on the list is a full synopsis of “white lightening” and its role in my life (and the life of an old ’68 Ford Mustang I once owned). If I should miss this one along the way in mid-October, please, someone remind me, great story.

Speaking of trips- prior to the fall cool down a trip is in order to the Outer Banks for coverage of grilling, seafood, and friends. And in speaking of the wondrous change in season, apples, apples ,apples, I smile with delight, and the outright mention to the car crowd of- Seneca, the region of my great-grandfathers birth, who without him, there would be no “boy in the south”, much less blogging about why I love these things so. Last week, in healing up, veg time on the couch, I watched a documentary about the “trail of tears” and the Cherokee Tribal Nation. One of the Cherokee elders from NC mentioned “my family’s oral history tells us that…” which made me smile, instantly recalling my great grandfather, all four foot eleven of him, shuffling his eighty something year old frame around his hilly clay pathed garden in the N. Georgia Foothills, telling me about why cucumbers that were prickly, made the best pickles. How- scuppernongs made the best wine, and how, lightening bugs were nice- but they were fireflies, and he didn’t know how people had come to call them otherwise. I kept a mason jar full of my captures, and stared into the glow all night, only to awake to a dew covered blanket, a nip on my nose (as I slept on the front porch on the swing) and a jar LOAD of dead bugs.

The thing I remember most about that wonderful old man, was his insistence on walking several blocks (like six) downhill past the shirt mill to the barbershop (I always was amazed they found any hair to cut, not realizing it was a social affair, and a bragging off of his third oldest great grandson) and his love of driving his old truck, both hands tugging on the top of the wooden steering wheel, out of N. Georgia and up into S. Carolina apple country. The ride there, always seeming so long, the ride back, never long enough gorging on the sweet rewards of the ride. (Who needs hand sanitizer when you had good blue jeans to dust one off with, back in the day). I often wonder today, what he might think of my tomato gardening exploits, what tips he would have for me in the fields, what great tolerance he must have had for my great grandmother over all of those years, recalling, he left her behind for me to put up with for twelve more years, I equally miss her so. She was a speak your mind kind of gal, a real Georgia Peach, and, an excellent cook in her own right. She was the one who taught me to can, who, above all of my mentors, likely, for her day, had the largest assemblance of kitchen SHIT one could own, from mixers to beaters, to whips. She was a country gourmande, both of them to be covered in detail at a later date. So, with that , I’ll bring this blog to a close. The sounds of “He’s Going to Marry Me” bluegrass on the radio. Oh, Oh, Oh, I almost forgot. Wow, what an ommision that might have been. When mentioning Chris Garris and Kentucky, there are also plans in store for field trips to the Bluegrass Festival of Galax, Virginia, an old barn and silo phototrek up past Pilot Mountain, NC into Souther Virginia. A smoked meat and ham adventure that might just take me into W. Virginia, in search of the perfect bacon. To the south I might have to ride down to the Cherokee lands, down to Murphy, NC where the old stockades that started the ‘Trail of Tears” were located, and down to Dillard, GA, where the Dillard House restaurant serves up most of my, by then blogged items on a daily basis, though im told, an equally glorious place exists in W. North Carolina on the other side of Boone near a spring, details to come. I promise this surreal life is not over spoken; I’m not trying to BE any more Southern for blog’s sake. Im country-fried, thru and thru, and, maybe- a little might rub off in Vermont, Seattle, Santa Anna, Phoenix, or Peru, who knows.

“In time of sickness the soul collects itself anew”

2009-07-24T00:31:00.003-04:00

Sorry for the lack of consistency with the blogging as of late, im suffering a bit with a bout of pneumonia. To report, the fig drying method is still under review. Apparently the "noble rot" preparation might be a touch too noble. In the slow warm wet oven, mold has been an issue on several of the figs, im going to have to use better ventilation for the next batch, i left the oven door slightly ajar this time, instead of its better kind of ajar.

I've never gotten sick in the summer, so this is new for me. Summer is normally a time of chlorine stinched hair, sunburns, and outside freshness, and so, with that theme, ive decided to feature a shoot that I did last summer for a recipe development and marketing package of a remodeled restaurant in Laguna Beach. It needed a touch of "brite" to the otherwise orignal dingy menu, but, as the clientelle had been eating there for 40 years, it needed to reflect the feel of the place as well. So with that, my version of "Chicken Teriyaki" without the yuck:) I also want to reflect that having grown up in the South, the recipes that I know are mostlypassed down orally. You will see things like "handful" or, "palm"- meaning the amount of salt that fits in ones palm, vs. a pinch, like to season pasta water, i use a palm full. So if you need precise measurements MOST of the time, find another blog because, in fact, how the hell should I know how many people you cook a feast for:) Lets just say- ill show you one, and you figure out how it translates out ok?

Air France, Next Stop Honolulu

For this dish, you need Airline Breast of Chicken. For those who know how to bone a breast of chicken off of a whole chicken, kudos! For those who dont know how to cut up a chicken, refer to YouTube, and for deboning a breast- refer here but remember seperate from this video to retain the drummie for the "airline" part of Airline chicken

4 Chicken Breasts- deboned.

2 tbs Pomace OO

For MY Ponzu (I realize its not the classic version, its a bit more thick)

2/3 cup soy sauce

1/2 cup lime juice

2 tsp fresh lemongrass, minced

2 tsp fresh ginger

2 tsp fresh garlic

2 tbs cornstarch slurry (cornstarch and cold water to the thickness of cream)

(Tropical Slaw)

1 Mango

1 Papaya

1/2 Red Onion

1/2 bunch Cilantro

3 ea green onion stalks

2 tbs. red vinegar

3 tbs. EVOO

One hour prior to cooking, mix up the sauce and pour it into a zip lock bag with the chicken breasts and some cracked pepper. to marinate

30 minutes prior, stir up all of the "slaw" ingredients cutting the mango and papaya "like cabbage" in a good fine jullienne. Dice the red onion VERY fine, chop the cilantro, chop thin the green onions. Stir all of this together with the EVOO and the red vinegar. Chill.

Five Minutes before cooking, heat the oven to 375f and prepare a smoking hot sautee pan, drizzle the pomace (remember never to use EVOO with heat, as it kills the V and makes it 'hoochie oil":) Now- smoking oil, take the fatted side of hte breast, lay it fat side down on the heat to brown crispy that side, flip and toss in the oven WITH the marinade that that time. DO NOT POUR THE MARINADE IN EARLIER. Cook 9-11 minutes depending on thickness to 165f internal. The sauce will thicken up after the oven heat is applied.

To plate, remove the chicken from the pan, top with the fresh slaw, and drizzle the pan marinade around the plate for saucing effect, hell, get your old TOP CHEF paint brush out and smear yourself crazy. And there you have- Air France, now landing.

"Don't drink and park - accidents cause people"

2009-07-22T00:12:00.003-04:00

I just love fairs and festivals!! Who can get enough of them really. Rides that make you want to puke, greasy food that makes you want to puke, seeing people puke that makes you want to puke:) Get the viscous cycle? So with that in mind, down in FL is a little town called Zellwood, and in Zellwood they are famous for sweet corn. However, as with everything lately, the fair has been canned due to "the economy stupid". And what a shame that is. The festival drew 35,000 people in its heyday, and acts from Willie Nelson to Charlie Daniels and his band. So, in homage to this fine festival now finished, my recipe for Corn Arepas

Arepas De Maize Con Chili Verde

2 lbs of Fresh Corn cut off the cobs (cheat with bagged corn if ness.)
1.5 cups of fine grain corn meal (white proffered)
1 cup of shredded Monterrey Jack Cheese
Half a cup of green chili, rough chopped
2 Tbs Buttermilk
1 tbs jalapeno minced (optional)
1 cup of sugar
Salt to taste
In a mixing bowl combine all of the ingredient and stir. In a large frying pan, add some vegetable oil to coat the pan and slowly make "pancakes" of this firm batter. Cook until browned, flip and finish. At this point, they can be eaten alone as they are at the fair. I happen to love mine served with a bit of smothered chicken, or extra thick black beans and cilantro. Its all about preference, flavor, and diet:) But after all, what fair food is supposed to be healthy REALLY?

Red meat is not bad for you. Now blue-green meat, that’s bad for you!

2009-07-20T21:57:00.000-04:00

Tommy Smothers Nailed that quote. I came up with this dish when formulating a brunch to show my friends that, while on a diet, AND not eating red meat during lent that I could accomplish an entire brunch without the moo, or the oink.

Now the first thing you know about me thru this blog so far is that, im deeply proud of my Southern roots. What you may not know is that my journeys have taken me all over, and college was in Miami. In between college and then grad school was culinary school, and stints at the Biltmore Hotel, and with Norman Van Aken in Coral Gables at Norman's. I wouldnt trade that period of my life for anything. I was fully engulfed in Miami culture in the midst of Douglas Rodriguez, Jonathan Eismann, Allen Susser and so many others. Nuevo Latino- that new Latin food, that isnt Cuban, it isn't Mexican, it just is Latin, with flair.

Working for Norman, the most pompous son of a bitch i've ever met, was the most fun, the most painful, the most glorious all at the same time. You knew, in the presence, not of him, but of his cooks, that you were in the realm of greatness. It was all, kids like me, all boys, girls not hired to cook at that time, looking to step on the other daily. "Look what I made..." scrambling to the Chef to get on the "specials" board. To make the mark on the menu- for that dish to be a success, and ultimately, for Norman to steal it, put it in a cookbook as his own. After all, he paid you for your time and talents im sure he thought. Kid after kid, leaving angrily, with a tough luck kid, thanks for the ideas. Yes- 15 years later, im still bitter, whose not right? My only gift of a smile from that experience? 1. I quit, walked out of the line on my birthday eve dinner (New Years Eve Black Tie). Happy Birthday!! All planned, not spontaneous. 2. The flavors, tastes, sensations, and memories that will last a life time of, well, trying to not get stepped on, or stolen from, in that environment.

So to that- steal if you like this little diddy. Ceviche makes me nervous, I mean, i get that it works classically speaking- but, I like to just make sure ya know? So this "mock" one has been slow blanched.

Baby Octopus (or squid) and Jumbo Scallop "Mock Ceviche"

-1 or 2 baby octopus or a nice handful of squid cleaned, tentacles and tubes.
-Couple of Hanfuls of Fresh Shrimp- I prefer Gulf Shrimp for the "half cooked" texture live, and the ability to make amazing Ceviche.
-Handful of Jumbo Scallops Split
- Couple of Limes, split at the time of making
- One jalapeno sliced
- One bunch of cilantro
- Kosher Salt
- Pomace Olive Oil
- 1st of clarified water, how pretentious was that;)

Chop the cilantro and reserve, slice the jalapeno and reserve. In a smoking hot sautee pan, drizzle some pomace olive oil, put the scallops in face down(ill leave you to decide which way the face was). After that nearly puts you in the hospital burn wise;) , split the lime, and juice over the scallops and toss them in the smoking pan face down, and toss in the shrimp and either octopus or squid. The time it took to cut the lime having not done it before hand, after putting the scallops in, and then putting the other seafood in will be enough time to have crisped up the scallops on one face. Flip them, count to ten, and pour over the water. Turn the heat down to medium low, and then toss in the jalapeno and cilantro. Give it a nice pinch of kosher salt, and just let it broth over for a few minutes. NO BOILING!! Just a little simmer, lightly. Maybe just until it gets to a simmer. Overcooked squid, um, no thanks.

Pour into a bowl or deep platter, serve with good grilled bread smeared in fresh garlic and chive butter, and garnish with the seared limes. Sometimes i sear the rest of a jalapeno i didnt slice with the stem for effect. I like my ceviche MUCHO burn your ass, so, i love to include the seeds.

There ya go- Southern Boy who habla's a recipe:) Dont dare me...ill do it.

"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."

2009-07-19T22:54:00.001-04:00

The frugal gourmet said this years ago, and it just struck a cord with me. I LOVE eggplant! It was years in my life before I tasted the vegetable, and now, in my 30's I cant seem to get enough of the stuff, whether it be in a pasta, or a spread, fried, roasted, ground, eggplant is the way to go.

I've tried all of the methods, the soaking it over night in kosher salt to eliminate the 'bitter'. Whoever thought this up was a sadist for sure, i dont mind the bitter, but the water retention from the sodium YIKES! :)

I've had eggplant in England, I've had eggplant in France, but only have in Georgia have I had eggplant served at a picnic along side the ants. So, due to the summer season, the fact that the eggplant are coming along nicely in the gardens, is my roasted eggplant recipe, perfect just the way it is...or however you find the creative addition to make.

Summer Roasted Eggplant-

Set oven to 275F-

Split eggplant in half lengthwise. Take a small amount of Pomace Oil and drizzle onto a half sheet pan with kosher salt to keep the eggplant from sticking. Take the eggplant and score diamonds into it DEEP into the meat, down to the skin, the entire length of the eggplant. Peel back like a mango and drizzle pomace oil and a good dashing of kosher salt and cracked pepper into the scores, and fold back straight. Smear roasted garlic paste over the eggplant smooth, a thin smear "like butter on toast" and then sprinkle the schmear with fresh chopped herbs (rosemary, basil, thyme).

Roast in the oven until the entire eggplant has formed a gelatanous mess, pull from the oven at this time. Scoop the meated "Goo" from the eggplant skin and retain, serve over toasted brioche, or with a heavy pasta such as rigatoni with portabellos and sundried tomatoes.

Another amazing blog about the roasted eggplant with some BRILLIANT photography is here an amazing little diddy, much love. Enjoy the recipe.

"I put instant coffee in a microwave and almost went back in time. "

2009-07-18T23:29:00.000-04:00

Sometimes we can never have enough time. Sometimes we wake up in the mornings with a brilliant thought in theory, only to realize the reality of this is something quite different. Cooking can be the direct effect of that. Sometimes "cooking" requires more thought than heat. Why not thinking longer and work shorter?

These fun bites, as with others from a spontaneous dinner party for 20 were concotted out of the nessecity to "Get er done" quick. Reason being? The day prior I had awoken to the brilliant thought of, "hey, why dont I host a sponateous birthday party tommorow night". Sucks to be the guy(me) who has to make the reality of that possible. So, with a dash to "whole paycheck(foods)" I managed to figure it out, no thanks to the cutie "cheese hag" and her awesome skill with the slicer, and a unique ability to sport jeans that she had to pour herself into, with her chef white jacket. Classic.

So- The Menu:

~ Dubliner Cheese and Asparagus wrapped in Proscuitto
~ Ahi Sashimi Encompassing Sugar Snaps with Ponzu Reduction
~ Maryland (Claw Meat) Crab Cakes with Green Onion Aioli
~ Redneck Mussles (Red Potatoes sliced in half, surrounded by cheese sausage slices, and wrapped in bacon and seared)
~ Watermelon Spinach Salad (Watermelon Balsamic Vin) with "Kristins" croutons (Kristin's sundried tomato EVOO) topped with Slivered Almonds and White Raisins
~"Better Than Sex" Caramelized Golden Pineapple in Brown Sugar Syrup
~ Birthday Girl Pizza (for the kiddos)
~ Shrimp and Calamari Ceviche (normally baby octopus, but not appropriate with this crowd
~ Individual Birthday Cupcakes
~ White Summer Peaches with Blueberries, Fresh Vanilla, and Cinnamon Tossed

Blue Moon, Heineken, Sauvignon Blanc, Zinfandel, and NC Cabernet. Prosecco for the toast.

You can't be late until you show up.

2009-07-17T01:20:00.001-04:00

Having several times visited Napa, and the surrounding California wine country(inclusive of Central Coast) , and having moved to North Carolina now a little over six months ago; I am stunned with the amazing quality of the wines of the local apelation.

I would bet to guess that most people have no clue that the central North Carolina Piedmont is home to several dozen wineries, or even that a few are far outstanding. RayLen Vineyard is one such winery that is far far off the map for most people, yet, surprisingly is one of the very best ive ever tasted. PS. this is no financially incurred promo, this is, I like wine, I like wine a WHOLE lot, ive tasted some of the best wines in the country, this wine rivals some of the very very best. The link... http://tinyurl.com/n94fvn

With wine in mind, and the fact im blogging early AM prior to my impromptu wine "hoo ha" this evening, ill share one of my favorite "wine snob" recipes for the masses.

Atlanta Star Chef Kevin Rathbun and I once spent an icey wintry night cheffing the "Taste of the NFL" superbowl charity fundraiser in Atlanta. We made fun of the "Reverend" Jesse Jackson, and enjoyed the wine that night almost as much as the food and the company. So with Sauvignon Blanc why dont you try Kevin's AWESOME shrimp wont you? Oh, and for those who haven't ever heard of Taste of the NFL, check it out here... http://www.tasteofthenfl.com/

KAFFIR LIME BATTERFRIED SHRIMP AND EGGPLANT
WITH PANANG CURRY

PANANG CURRY (yields 12 ounces 3 ounces per dish)

3 tablespoons maesri panang curry paste (4 oz can)
1 can (13.5 oz) coconut milk (aroy-d brand preferred)
1 whole fresh lemon grass stalk (rough chopped)
2 tablespoons palm sugar (grated)
2 cloves fresh garlic (smashed)
6 each pods whole dried cardamom pods (smashed)
1 tablespoon fresh lime juice
2 teaspoons 3 crabs brand fish sauce
3 leaves fresh Kaffir lime leaves

KAFFIR LIME BATTER (yields 1/ ¾ cups batter)

¾ cup all purpose flour
¼ cup corn starch
1 tablespoon maseri curry paste
2 teaspoons fine chopped fresh Kaffir lime leaves
½ teaspoon fine salt
1-teaspoon palm sugar (grated)
5 ½ ounces ice cold ginger ale

SHRIMP AND EGGPLANT ( 6 each shrimp and 7 to 8 pieces eggplant per serving yields four servings)

24 pieces 26-30 butterflied fresh shrimp (peeled & deveined tail on)
3 each fresh Chinese eggplant (cut into 1 ½ inch by ¼ inch sticks)
½ cup corn starch (for dusting of shrimp & eggplant)
6 cups peanut oil for frying
8 each fresh cilantro sprigs for garnish
3 leaves fresh Kaffir lime leaves ( chiffanade paper thin for garnish)

FOR THE CURRY

In a small saucepan add all ingredients and bring to a boil, slow to a simmer for 1 minute. Take off fire and let steep for 5 minutes, strain through a chinois or fine mesh strainer. Reserve warm.

FOR THE BATTER

Place flour, corn starch, curry paste, fine chopped Kaffir lime leaves, salt and palm sugar in a food processor, pulse until smooth and curry is incorporated. Transfer to a cold stainless steel bowl and add ginger ale one half at a time whisking vigorously to avoid lumps. Keep chilled.
FOR THE SHRIMP AND EGGPLANT
Butterfly shrimp and cut eggplant sticks, lightly dust in cornstarch, transfer to chilled batter. In a shallow fry pot, heat peanut oil to 350 degrees. Place shrimp and eggplant in oil and fry until crisp, approximately 2 minutes or until golden, transfer to paper towels to drain any excess oil.

FOR THE ASSEMBLY

Heat sauce and mirror rectangular plate, shingle eggplant on top of sauce and top with shrimp, garnish each plate with 2 pieces of cilantro sprigs and fine chiffanade of lime leaf

*These types of ingredients can be found at Asian specialty food stores and many supermarkets

Follow Kevin on Twitter @ http://twitter.com/Rathbuns

Horn Broke- Watch for Finger

2009-07-16T23:28:00.000-04:00

The Banana Cream Pie Martini-

1 oz Banana liqueur
1 oz Irish Cream
2 oz Coconut Rum
1 oz Malibu Rum
2 oz Half and Half

I share this recipe with you all because- as Martini's go, this is the only one that I can stomach, mostly because I don't drink Vodka, second because I love fun rich drinks. That is..grumble... when I was able to drink.

Now that my lovely medical specialists have decided that drinking isn't for me (thus the title of my blog tonight), and the fact that im having an impromptu party Friday night, I thought i'd share a fun summer drink that maybe someone will find the urge to try, and drink a few for me.

The stemless glass is a playful little addition (the vanilla bean can get pricey as a garnish), but- strip it and mix some of it in the half and half for fun... last word of caution, the sugar is cooked to hard crack so be super careful when drizzling it over a cold glass(maybe warm them up a tad) before you do it. ENJOY:)

2009-07-14T22:43:00.000-04:00

The heritage runds deep thru my veins. My grandfather (pictured center) was first and foremost raised a farmer in his early years. Peas, beans, cotton, corn, bees. You name it. I could not have been blessed to have been born into a miracle of a family (where he is concerned) that would not only be my heritage, but also my path guide in this journey.

From the stories of the wagon rides, to the walking of the fields, and the simple educations he spent the time to teach, Miles took the time, in his soft methodical approach, to make sure I understood, to make sure i "got it" about life, to make sure, before all else, this. Whether it be the details of how the first buds of a blackberry blossom looked, or what to look for in the rinds of a watermelon freshly cut to demonstrate real ripeness(no thumping like an idiot). The "smell" of the starch of pasta having cooked to al dente in the kitchen. The details of cross polenization of crops. The picking of corn in the rows on foggy june mornings to prepare the "creamed" lunch. His commandment that "banana pudding must always be served just a tad warm", and never come from any sort of box or can.

What to most these days is "soul food" was to me as a child growing up, lunch. Filling, proper, full of life, fresh from fields, not from factories, and to this I can't ever repay. In life we get busy and forget these traditions, these, "sit down and savor" moments. Farm to table programs try to bring us around. "Label Readers" as I call them just need to recall if you eat things without labels, theres nothing to have to read. What is your story? What is your memory? What legacy have you now left for someone else to blog about when you are 84? And if the answer is not many, then the question is how come? Why is it fair that only you get to keep them and not share them? Take that moment, reflect, and act.

Forgotten Moments and Fig Newtons

2009-07-13T02:19:00.001-04:00

These first figs of the season have come off of one of my eight, yes thats right count them, eight fig trees. Im about to have so many Ficus carica Linn that its about to be really hammer time for the decisions of these glorious fruits fate.

The first drying method was in the oven for 17 hours at 140f and it worked very well. However, i'm hopeful for a more saturated and centered flavor and texture; so im trying a bit of French sugar chemistry in a "noble rot" fashion, and letting the fruit ripen in the window ceil until nearly lost. Then drying, to maximize the sugar impact.

With that being the case, the second batch of figs should be ready for drying this afternoon- let the process begin. Then what to do? Refer to my good ole friend Nancy Silverton and her "Fig Newton" fantasy. The back story? Figs were my grandfather and my past time, and the trees were so tall when i was six he would let me on the roof to pick them carefully, and I loved the freedom and trust he gave me to do that. It was my first "boys being boys" moment that I recall, and so, figs have always had a special place in my heart...ok i ramble...back to Nancy....

1 teaspoon ground anise seeds
1 3/4 cups flour
1/4 cup semolina flour
1/4 cup sugar
2 tablespoons brown sugar
8 ounces butter, chilled
1 egg yolk
2 tablespoons apple cider vinegar
16 dried figs, sliced lengthwise

In a mixer fitted with the paddle attachment, combine the ground anise seed, flours and sugars. Cut the butter in to small cubes and add. Mix until combined. Add the yolk and vinegar and knead until it just comes together.

On a lightly floured board, knead the dough until smooth. Divide in to two disks. Wrap and freeze for 30 minutes.

Remove one disk from the freezer and roll out on a floured surface. Cut in to squares (I used a fluted pastry wheel to do that.)

Preheat oven to 350F.

Place the sliced figs on to the cookie squares and press down gently to adhere. Place on to a parchment lined baking sheet and bake for 15 minutes or until just golden.

Repeat with remaining dough.

Makes 2 dozen cookies.

Down Home Brother, Red Neck Undercover

2009-07-13T00:27:00.000-04:00

My first post is exciting. The start of new things, the revelations that, with my Southern Pride comes a "Southern Skew". When, you don't see things as others always, it makes for an interesting life. I live determined, I live reflective, I live soaked full of the places ive been, the stories ive heard, the people I have met along the way, and so here, Ill try to impart the lessons that this life has brought me.

I am in awe of the sacrifices those who came before me have made. If the Moravian's story in Winston-Salem, NC is new to you, I suggest you check out http://tinyurl.com/nyvhkl

Having not originally come from these parts, and only visited here briefly as a child, I look forward to the experiences I can share with you here daily. Let the adventure begin.