If you've followed this Blog at all, you know that I typically take the Winter off. There isn't much creation going on, the Farmers Markets are slow, and it's just not the season for new and interesting things. Also, I'm sorry that I didn't say "Have a Great Winter" or something like that but, let's face it, it's kind of hard to have a great winter when you live for Farm Fresh ingredients. However, having said all of these things, I decided that it was time for a rare Sunday beer and more than about time I hammered out something for the people that just keep on reading me. Oh, and just so you know, this post will be light on the recipes but I have somethings I've been tinkering with. This post is really about setting the tone for this year.
Tops on my list of things to mention as I pick up the laptop again is a hearty Thank You to everyone that reads, forwards, comments, or otherwise follows this Blog and helps out my stats. Over the Winter, I have had no less than 15 views per day...even if I wasn't creating new content. That tells me that I'm writing good things and that you are coming back to The Blog and using it as a reference as I have encouraged. Again, Thank You! I can honestly say that I am looking forward to getting back to it and I politely ask for you to keep up the readership.
Next, there is a cookbook in the works. Yeah, yeah, I've said that for some time but now I have the name, the recipes in line, and the attitude that I want to apply to it. I am in need of a publisher. If anyone has looked into this and know whether I should get a publisher or self publish, let me know.
OK, enough of that stuff.
This year proves to be very interesting, indeed. I have been hired as the Events Coordinator for my local Farmers Market which puts me in charge of finding entertainment...and the Chefs that will be doing the demonstrations. This is an opportunity to not only get to know more people from the food community (and Carrollton, GA has a huge food community) but also the chance to learn from some of the best people that work the best places in our area. The Farmers Almanac for Summer 2013 puts our regions on the border between a hot, dry Summer and a cool, dry Summer. Hopefully, the Almanac is wrong and out Local Farmers can produce a wide variety of bounty for myself and the other Demo Chefs to experiment with. Even if not, it's still going to be a banner year.
This part I would ask you to pay very close attention to. We/I talk about eating local over and over to the point of nausea but there really are good reasons for this beyond the Organic angle. Our economy is still lagging behind where experts thought it should be and it is more important than ever to keep your local economy thriving and keeping your money local is a great way to do that. Our local Farmers Market had even gone to the point that we now take Food Stamps to help encourage better eating among those that don't have a lot. It's all about a better, healthier, vibrant community, fiscally sound community.
The other part of eating local includes something that I have been putting my head and heart into over the winter (not to mention, quite a bit of "On Site Research") is Drinking Local. I have the benefit of knowing a few certified Wine Snobs and listening to them discuss the finer points of French wines and all of the attributes of the various wine regions from all over the World. I myself have quite a bit of experience with the Worlds wines and like to think I have a good handle on things. However, the essence of Eating Local is to know your region and the foods that not are not only are produced there but thrive there. Our area has the great benefit of local beef, pork, chicken, lamb, and that's on top of the produce. If one expects to have any form of fine dining experience, doesn't it make sense that the wine should be local as well? The essence of the soil and the climate mean that the traits you find in a batch of collards can and will be found in a Scuppernong or Muscadine wine. When I am in Michigan, I try to visit the St. Julian winery store in Dundee as I come into and leave town. They make dozens of great wines and products including Catherman's Port and Grey Heron Vodka (which is actually a brandy, but no matter) and they all have the same trait. I can taste that essence of cherries in every product they make and that essence, even in the distilled products comes from the land. It's all about the region, it's foods, and pairing those with your local spirits. I can promise that they sausages from Frankenmuth, MI that are made with local pigs taste exceptional with Catherman's Port, the same as Dennis Farms Prime Beef Burgers can't be beat when paired with Fruithurst Wineries Dry Muscadine, and so on. If you claim to be a Locavore and live by the local nature of your food, try the wines. You won't be disappointed and with the recent boom of wineries in the U.S., there is no doubt you'll be able to find one, or ten, in your region.
Well, that about sums up where my year begins and I hope to make it a great one. As promised and as always, I do try to give you something to cook on til we meet again.
Remember Suicide Burgers with Komodo Sauce? Well, as Winter bogged on, we got seriously tired of soups, beef, and chicken and needed something new to try. Since chicken is plentiful in my freezer, I had to work with that. In the spirit of a Suicide Burger that is slightly better for you, I offer
Chicken Burgers
2 Boneless Chicken Breast
3 Boneless Chicken Thighs
1 small can Crushed Pineapple
1 Shallot, finely diced
1 clove Garlic, finely diced
1 tsp Cajun Seasoning
Cut chicken breasts and thighs into strips then into smaller strips, the cut across the strips until the chicken is diced. Proceed to chop with a meat cleaver or heavy knife until the chicken is roughly chopped.
Next, saute the shallot and garlic in a bit of olive oil until slightly caramelized, let cool for a few minutes, and add to the chopped chicken with the Pineapple and Cajun seasoning. Mix thoroughly and let stand for at least an hour, over night if possible. I like to make REALLY big burgers and this recipe make three of those. It will make 4-5 normal sized burgers. Make sure to brown the outside nicely then turn down the heat for a slow ride to well done but still juicy.
Well, the first Post is in the books for this year. I can't promise one every week but know I'm back on the job and you'll know all about it if I cook it!
As always Party Well, Eat Better!
Rob
No comments:
Post a Comment