Monday, July 22, 2013

21 July 2013





We had an awesome trip to Panama City, Panama last week. It was my first time in Central America, and the city was fascinating. It seems that every square foot is under construction, and their economy is booming. We spent the first two days in the old town, Casco Viejo, at Las Clementinas. It was an extremely charming small, six room boutique hotel, and the atmosphere and service were impeccable. They also have the highest rated restaurant in Panama City, and the food is divine. They are literally restoring the district brick by brick, and it is great to see all of the activity. I can't wait to return in a few years to see their progress. We also visited the Panama Canal and watched a ship pass through the locks. It is such an engineering marvel, and the history is fascinating. They are in the process of adding a new, larger canal on the other side, so business is good there. We moved over to the new Trump Ocean Club and Hotel for the last four nights, compliments of our dear friend, Leslie Westbrook. Although new, the Trump building was equally as fascinating with its architecture that evokes a sailboat image. All in all, we had a wonderful trip, but it was great to get home.

On Saturday, we went to the Canton Farmers Market, and I served as a judge for the Tomato Sandwich Festival. It was a lot of fun, and Roy Taylor did an excellent job with the event. His homemade sourdough and rosemary breads were also enjoyed! It was good to see so many people out to enjoy the festival and farmers market. It is small town events like these that make Canton so special. After the festival, we returned home to spend some quality time in the cement pond. We relaxed most of the afternoon, and I made a simple pasta and tomato sauce for dinner to top off a great day.

For tonight's Sunday Supper, I selected a Panamanian theme to celebrate our trip. I made Arroz con Pollo with a side of fried plantains. For the plantains, I created a dipping sauce from tangerine marmalade, garlic chili paste and apple juice. It was sweet and very spicy, but it turned out well. Our friends TJ Cochran, Cory Wilson and John Clark joined us for dinner. TJ and Cory crafted a beautiful table setting on the side porch, and the monsoon rain arrived just in time to complete the Panamanian rain forrest setting. I served a slightly chilled Spanish Tempranilo wine with dinner, and we had a wonderful time. While I enjoy traveling, there is truly no place like home.

The Menu:

- Arroz con Pollo

- Tostones: Fried Plantains with Tangerine Chili Dipping Sauce

The Recipe – Arroz con Pollo

Ingredients:

1 tablespoon olive oil
1 chicken cut into pieces or four thighs and four drumsticks
2 teaspoons salt
1 pinch saffron (optional)
1/2 teaspoon fresh-ground black pepper
2 ounces smoked ham, cut into 1/4-inch dice, or two slices thick smoked bacon
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 3/4 cups canned tomatoes, drained and chopped
1 tablespoon tomato paste
2 cups canned low-sodium chicken broth or homemade stock
1 small jar of capers, rinsed
1 cup rice, long-grain
2 tablespoons chopped fresh parsley

Directions:

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper.
Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.

Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften,
about 2 minutes. Add the bell peppers and celery and cook, stirring occasionally, until they start to soften, about 3 minutes longer.

Add the tomatoes, tomato paste, broth, capers, and the remaining 1 3/4 teaspoons salt, 1/4 teaspoon of the pepper and saffron and bring to a
simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice
are just done, 20 to 25 minutes. Sprinkle with parsley.

Serve with crusty french baguette.




Sunday, July 7, 2013

07 July 2013













It's been a very busy and rainy week here in Canton! On Tuesday night, we went to the Atlanta Symphony Hall to see Cyndi Lauper in concert. We were joined by our friends Cory Wilson, John Clark, and Josh and Vanessa Brackett. It was the 35th anniversary of her groundbreaking debut album, "She's So Unusual," and she sang every song from the album. Even though she is over 60, she still hit every note and owned the stage. I have seen her live a few times, so I knew she was a great performer. I still think she is one of the most underrated artist around, even after her recent Tony Award for the Kinky Boots score. It was nice to see that my friends agreed with my assessment!

Unfortunately, all of the local Forth of July events were rained out, so we did not get to enjoy the parade on Main Street or the Fireworks at Riverstone. Since we could not have our usual pre-parade pool party, we just went to see a movie instead. We really enjoyed "The Heat" with Sandra Bullock and Melissa Mccarthy. They are both great physical comedians, and it was fun to laugh out loud. The fireworks are being rescheduled for the Friday before Labor Day, September 1, so we can look forward to something fun that weekend, thanks to Canton Tourism.

I worked on Friday, but is was very quiet. After work, we had dinner at Tecale Grill and met some friends at Cherokee Lanes to bowl a few games. On Saturday, I made my rounds at the Canton Farmers Market and Cherokee Market Fresh Produce. I love this time of year when all of the local, farm fresh produce arrives, and tonight's Sunday Supper featured all local veggies and fruits. I saw a recipe for a Two -Step Georgia Peach Pound Cake in this month's Southern Living, so I had to try it with the peaches I bought this weekend. I served it with some Peach Schnapps Whipped Cream, and it was divine. Just make sure you have the ripest peaches possible. For the main course, I made stuffed yellow squash, crowder peas with chow chow, fried okra, fried jalapenos with buttermilk ranch dipping sauce, homemade pickles, and sour cream, cheddar cheese and jalapeno corn muffins. Everything was very tasty, and the stuffed squash works well with slightly larger ones. Even the rain subsided long enough to accommodate Sunday Supper on the Side Porch at One Britt!

So next week will be even busier with lots of travel, both business and personal. On Monday, I fly to Detroit to spend a couple of days with my textile client, CF Stinson. We will be planning the next phase of implementation for their new branding program. I fly back late Tuesday, just in time to catch up and conduct a Canton Main Street board meeting on Wednesday. On Thursday, Jeff and I are headed back out for an unexpected vacation to Panama City, Panama – thanks to our dear friend Leslie Westbrook. She and her husband had prepaid for a stay at the new Trump Ocean Club but could not make it, so they kindly offered it to us. When the universe gives you a gift, I think it is rude not to take it. So, we will be off to explore this Central America boom town, and it will be a great adventure. I look forward to touring the Panama Canal and, of course, to sampling some great food.

Travel really feeds my soul, and I just came across this wonderful quote by one of my favorite writers, Edith Wharton: "“One of the great things about travel is you find out how many good, kind people there are.” I could not agree more.

The Menu:

- Twice Baked Yellow Squash

- Fried Okra

- Fried Jumbo JalapeƱos with Buttermilk Ranch Dip

- Fresh Crowder Peas with Chow Chow

- Sour Cream, Cheddar and JalapeƱo Corn Muffins

- Georgia Peach Pound Cake with Peach Schnapps Whipped Cream


The Recipe – Twice Baked Yellow Squash

Ingredients:

6 yellow squash
1/2 lb bacon
1/4 cup chopped onion
3/4 cup fresh breadcrumbs
1 cup shredded cheddar cheese
paprika
salt and pepper

Directions:

Bake the squash whole at 350 for 20 minutes or until softened.

When cooled enough to handle, cut in half lengthwise.

Remove the pulp.

Cook the bacon until crisp.

Saute the onion in 2T bacon drippings.

Add crumbled bacon, breadcrumbs and squash pulp.

Fill the squash shells.

Top each shell with cheese.

Broil until melted, and sprinkle with paprika.