Jobby the Jobster

Despite the fact that I have worked part-time at my current place of employment on and off for approximately 1 1/2 years, I have somehow not led, on my own, the store's signature class. Mainly because I've never been full-time and also mainly because it is scary. You have to talk for an hour and a half while cooking a full meal for 10 to 35 people. Then serve, pour wine and take questions. During this entire period, it is also helpful if you are some, but preferably all, of the following: informative, witty and interesting. It goes without saying that cooking nasty, burnt food is unacceptable.

I finally gave in and taught the class today. Since I wanted it to be perfect, I cooked everything at home earlier this week. Plus, I took pictures so you can see it all!

Menu: Pecan Encrusted Tilapia, Blackeyed Pea Succotash, Chocolate Chess Pie

At home, the tilapia and succotash were fantastic. The succotash consisted of peas, fresh corn, bacon, onion, garlic, tomatoes, okra and a little chicken stock and it was served over white rice. The tilapia was perfect with some of Mama Bev's relish. The chess pie crust was a little undercooked but the overall pie was still tasty, flavored with vanilla and bourbon. We ate them the next morning for breakfast with coffee.

In class, I used catfish and it was perfect. And this time, the pie crust was browned and super flaky and delicious. The succotash... not so much. It was definitely well cooked and everyone ate all the food on their plates. BUT somehow, in my nervousness, i never added salt or pepper. No salt!!!! Luckily, it had bacon which compensated somewhat. I was embarrassed but didn't say anything. Like Julia says, Never apologize for your food.

Get some sand in my shoes...

Jacksonsville: Part Deux

Thursday was a French-themed day in Jacksonville. Coffee for breakfast. Lunch was another Chowhound recommendation: The French Pantry. This spot was also located about 10 miles from the downtown area, off of good ol' I-95. This breakfast/lunch/dessert place is housed in a small addition to the front of a GIANT Bakery. We literally drove past it three times because it looks like a warehouse. It was well worth the confusion and angry Florida drivers. They bring you a huge bread plate, at lunch, with excellent olive oil and balsamic. The Boyfriend had the shrimp Po Boy, which wasn't fried so I don't think that counts, but it was very tasty and on their house made bread rolls. My choice was the standout: Bruschetta with Shrimp, Mozzarella, Sun-dried Tomatoes and Leeks with a huge salad in the middle. I will eat anything if it says it has leeks on it and this worked out particularly well.

Dinner at Orsay, once again about 10 miles from downtown, was the fantastic recommendation courtesy of Aunt MA's friend via Facebook. I had already decided on the Trois Fois Mousse before we even left Charleston and I was not disappointed. Chicken, Goose and Duck Liver Mousse were whipped until fluffy and served in a small pot with chives and sea salt. A glossy, perfect red onion marmalade with crisp toast points was on the side. If I have a last meal choice this would certainly be it. The Boyfriend had a med-rare hangar steak with Bernaise alongside Pommes Frites and homemade mustardy-mayonnaise. He may choose this as his last meal request as well. Sadly, no pictures were taken. But you can check out the cool dining room in this picture I "borrowed" off the internet.

Orange Blossom Special

*Identities obscured to protect the gluttonous*

My vacations are primarily centered around FOOD and this trip to Florida was no exception. We knew we wanted to be in Daytona for the weekend but wanted to go somewhere else for a couple of days beforehand. So I searched Chowhound and on the basis of a single recommendation for an Indian restaurant, booked a hotel for two nights on the river. What a great decision! India's Restaurant is located in a strip mall ten miles from downtown but it is well worth the drive. I have never had Indian food this delicious. Granted, my experience has been limited but even the British boyfriend says it is as good as takeout Indian in London, which is high praise indeed for any Indian restaurant here in the states.

The Menu: (you are going to see some bad spelling in the following lists, hopefully you don't know the Indian language --- I clearly don't)

Cobra and Taj Majal Beer

Pappadums with three dipping sauces

Onion Bhaji

Pea and Potato Samosos

Lamb Biryani

Tandoori Chicken

Baigan Bhartha (maybe) - it was mashed, roasted eggplant with peas and potatoes

The tandoori chicken was a miss, very bland but the Baigan Bhartha is my new favorite, delicious eggplant dish. Eggplants are underrated and I wish I had a Tandoor oven to roast my eggplants whole like they do. One day! Inspired by this visit, Friday night is Indian night here on Johns Island. Are delicious Onion Bhaji's in my future???

In the beginning...

First post and I'm just gonna dive right in...

Chickpea and Rice Fritters

These were originally conceived of as a possible "tryout" food for the sort-of job interviews with a local restauranteur that I've been undertaking (Don't ask, I don't even know what's going on.) My mission has been to use rice in an interesting way with an Asian and/or Lowcountry leaning. These fritters are VERY Indian in flavor and a bit too heavy for the concept, as I get the impression they are leaning towards more Thai and Japanese flavors. I love these though, they turned out beautifully and feature my favorite spice blend: Garam Masala. Garam Masala blends vary from brand to brand but they all have undertones of cinnamon. Cinnamon is severely underused in cooking in my opinion. Most people think sweet when cinnamon comes to mind but it lends a lovely, earthy spice to many foods, especially meats. In these fritters, the Garam Masala is combined with turmeric to give it a deep yellow color. They are fantastic with mango chutney but I have been eating them with Momma Bev's homemade fig preserves. It's Indian/Southern Fusion!

Recipe

Ingredients:

1/2 cup chickpeas, cooked

1/2 cup cooked rice

1/2 yellow onion, chopped

1 egg

4 Tbl rice flour (can use all-purpose)

1 Tbl Garam Masala

1/2 tsp dried cumin seeds, ground

1/2 tsp turmeric

1/2 tsp dried coriander, ground

2 Tbl cilantro, chopped

2 Tbl heavy cream (can substitute milk)

1 tsp Sriracha (can substitute any hot sauce - but Sriracha is best)

1 tsp lime juice

1 tsp garlic puree (use a microplane)

1 tsp ginger puree (ditto)

2 tsp Tahini *optional

1 tsp salt

Directions

1. Saute the onion in 1 Tbl butter until soft and just beginning to brown, set aside.

2. Mash the chickpeas in a bowl with a potato masher. You don't want it smooth, you just want to break up the whole peas.

3. Add in the rest of the ingredients, including onion, and stir until combined.

4. Heat 2 Tbl canola oil with 2 Tbl butter in a large skillet over medium-high heat.

5. Drop 1 large spoonful of the chickpea mixture into the pan, making roughly 2 inch circles.

6. Fry on each side until browned and crispy, about 2 minutes.

7. Drain on paper towels. Serve hot with mango chutney. If you know Momma Bev, ask her for some fig jam.

Tips

Buy these spices at your local Indian or Asian store. They usually come in bulk and are MUCH cheaper than the grocery store. Here in Charleston, Nelli Grocery in West Ashley has a terrific Indian selection. Also, we buy a garlic/ginger mixed puree there that makes things like this very easy.