26 February 2017

It has been a week of ups and downs. I spent three days at a retreat with my fellow Council members, the Mayor, our City Manager and Communications Director. The retreat was intense at times, but very productive. We worked to define and prioritize our goals for 2017, and I am excited about our plans to keep moving Canton forward as a connected, active and vibrant city. It is an honor and privilege to work with such a dedicated and passionate group of individuals that care deeply for Canton, and I look forward to implementing the goals and tactics that we defined in the retreat.

On the down side, a lot of friends are dealing with serious health issues, such as cancer and heart disease, but I am hoping for healing and full recovery. Sadly, our dear friend TJ lost his father last week after a long battle with cancer. Terry Cochran was a very kind and courageous man, and he will be greatly missed by TJ, his wife, Darlene, his other son, Josh, and the rest of the family and friends. Mr. Cochran always had a smile on his face, even during the darkest of times, and he set an exceptional example for others. His funeral was on Friday, and I hope his wonderful family finds peace and comfort in the days ahead. From my own experience, you never stop missing your parents, but their love and guidance is always present.

After Friday, the rest of the weekend was relatively uneventful, for me at least. Jeff's business, Mountain City Auto Parts in Jasper, is converting to NAPA as they celebrate their twenty-fifth anniversary, so it was all hands-on-deck for he and his parents. My team at Grant Design Collaborative have been working with them to rebrand the business, and it's been a fun experience. The first vehicle in their delivery fleet was delivered with the new graphics today, and new signage is also in progress. I wish them success in the next phase of their company.

With all of the highs and lows, I did manage to dream about cooking on Saturday night. Yes, I even dream about food! With friends' health issues on my mind, I had a dream and idea for a healthy Sunday Supper that involved okra, shrimp, garlic and onions. Okra has strong cancer fighting properties, and garlic and onions are good sources of antioxidants. I woke up with a very clear ingredient list in mind, so I entered the main ingredients into a Google search to find recipes or dishes that utilized them. One dish included all of them, and it was a Guyanese Fry Okra with Shrimp. Of course, I was fascinated by this discovery and proceeded to learn a lot about food from Guyana. I had never heard of Guyanese comfort food, but now I am hooked. I looked at several recipes and modified them to suit my style and personal taste. I read where Okra Fry is often served with Roti, an unleavened griddle bread that originated in India, but there is a Guyanese version as well. So, I made homemade Roti bread to accompany the main course. I am not a huge bread baker, but I enjoy when I do make an attempt. The roti required a lot of steps, but it was fun to make and delicious. Since the Fry Okra packs a lot of heat from the scotch bonnet peppers, I made some orange rice to serve on the side by just substituting fresh orange juice for water. It was refreshing and helped calm the spiciness of the dish.

I certainly hope your week had more highs than lows, and I wish you all comforting food dreams, good health and happiness.


The Menu:

- Guyanese Okra Fry with Shrimp

- Orange Rice

- Homemade Roti

- Cheesecake with Fresh Organic Strawberries


The Recipe – Okra Fry with Shrimp

Ingredients:

1 lb okra
1 medium onion, sliced
3 cloves garlic, chopped
1/2 - 1 scotch bonnet or other hot pepper, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 scallions (green onions)
3 tablespoon vegetable oil
1 lb shrimp, cleaned and deveined
2-3 tablespoons celery leaves, chopped
1/2 lb cherry tomatoes, halved

Directions:

Preparation

Wash and dry okra thoroughly and cut off ends and cut crosswise into 1/4 inch slices.

In a large frying pan, heat oil with medium fire and lightly fry the shrimp until it turns slightly pink.

Add chopped onions, scallions, garlic, celery leaves, hot pepper, okra, salt and black pepper. Stir occasionally, and cook uncovered for 10 to 15 minutes or until okra is darker and tender.

Add salt to taste and cook for another 5 minutes. Toss in cherry tomatoes and stir to warm before serving.

18 February 2017 – Les Marmitons Gala

Last night, I had the honor and privilege to serve as the Guest Chef for the Les Marmitons of Canton's Valentines Gala. I did the same a couple of years ago, and I was lucky enough to be asked again this year. Les Marmitons is an international gastronomic and social club of gentlemen who have a common interest in fine food, wine and the culinary arts. The Canton chapter is headquartered at Soleil of Laurel Canyon, and these guys know how to cook! Ron Laird, the chapter president, and his friends Mike Travis and Doug Connor, hosted the event, and there was a team of cooks for each course. I met with Ron, Doug and Mike a few times to plan the menu and discuss the logistics. Once the menu was finalized, I compiled all of my recipes and sent them to the Les Marmitons. They shopped for all the ingredients, and I supervised the preparation of the courses with each team. Their prep began a couple of days before the Gala, and I came in on Saturday afternoon to work with them, tasting and adjusting the seasoning. The members invite their spouses and significant others, and the ladies did some beautiful table decorations.

Jeff and I were fortunate to be seated at Ron's table, along with his delightful wife, Brenda and other wonderful people from Soleil. I loved hearing their stories of cooking, military service, work careers, family and a few personal insights into my role as a City Councilman! The Soleil community is a treasure trove of humanity, and I love spending time with these incredible individuals. Their spirit is contagious, and their love of community and the city is encouraging. In addition, they know how to have a good time, and I always have to do my best to keep up with them.

I started the dinner with an amuse bouche to set the tone for the meal. It was a pimento cheese phyllo cup with cayenne pepper jelly and parsley. Each course had a combination of slightly sweet and earthy, savory ingredients. The pimento cheese was the only item I prepared on my own, and that's because I have a strong aversion to mayonnaise. I make mine with cream cheese, sour cream and sometimes a little Greek yogurt. The pimento cheese was a big hit, so I was happy to get the meal off to a good start. The first course began with a pear and prosciutto carpaccio, and each dish got a little richer as the meal progressed. The pears were followed by my Creamy Loudmouth Mushroom Soup. Once again, my friend Scott Branch came through for me with some of his amazing blue oyster mushrooms from Loudmouth Farm in Talking Rock. Everyone enjoyed the soup, and they are looking forward to buying products from Loudmouth once the Canton Farmers Market opens in the Spring. The main course consisted of a bacon wrapped pork tenderloin with a cherry thyme sauce, and it was served with garlicky green beans and some heavenly mashed potatoes with celery root and marscapone cheese. It turned out great, and we made Mexican chocolate Pot de Créme with cayenne and cinnamon whipped cream for dessert. Needless to say, no one left hungry, and we had a great time.

Cooking with the Les Marmitons is such a gift. Their collective wisdom, love of cooking, and respect for others is truly inspiring. Like last time, felt the spirit of my dad in the kitchen with us last night. He was a chef for the Army and he would have enjoyed being a part of this group. I did manage to use a couple of his culinary tricks, so in a way, he was cooking right beside me. Thank you, Les Marmitons of Canton, and everyone at Soleil for your wisdom, kindness and support.

The Valentines Gala Menu:

- Amuse Bouche – Pimento Cheese and Cayenne Jelly Phyllo Cups

- Pear and Prosciutto Carpaccio

- Creamy Loudmouth Mushroom Soup

- Bacon Wrapped Spiced Pork Tenderloin with Cherry Thyme Sauce

- Mascarpone and Celery Root Mashed Potatoes and
Garlicky Green Beans with Pine Nuts

- Mexican Chocolate Pot de Crème

The Recipe – Bacon Wrapped Spiced Pork Tenderloin with Cherry Thyme Sauce

Ingredients for 8 servings:

2 teaspoons ground coriander
1 teaspoon ground allspice
½ teaspoon kosher salt
½ teaspoon black pepper
1 cup dried cherries, chopped
1 cup flat leaf parsley, finely chopped
2 tablespoons whole grain mustard
Bacon slices for wrapping tenderloins
4 pork tenderloins, app. 1 lb each
2 tablespoons red currant jelly
2 teaspoons red wine vinegar
3 tablespoons olive oil
2 large shallots, thinly sliced lengthwise (about 2 cups)
20 sprigs thyme
2 1/2 cups dry red wine
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 (10-ounce) packages frozen dark sweet cherries, thawed, halved (about 4 cups)
2 tablespoons cold unsalted butter

Directions:

Preheat the oven to 375°F. Remove the silverskin from the pork tenderloins with a
sharp knife. Pat the tenderloins dry with paper towels.

Combine allspice, salt and pepper in a small bowl. Rub pork with spice mixture.

In a small bowl, combine the dried cherries, parsley and mustard. Spread evenly in
thin layer over the top of each tenderloin. Lay the bacon slices crosswise over the pork, overlapping slightly and tucking ends underneath the tenderloins.

Combine the currant jelly and vinegar in a small bowl and set aside.

Roast tenderloins for around 20 minutes, then remove from oven and brush bacon with the jelly/vinegar mix. Return to oven and roast another 10-15 minutes or until pork reaches 145 degrees. Do not overcook!

Remove tenderloins from oven to a cutting board and let stand 10 minutes before slicing while making the cherry thyme sauce. Slice tenderloin into 1/2 inch medallions and spoon sauce over the top.

05 February 2017 – Super Bowl Sunday

As we all know, our Atlanta Falcons rise did not last quite long enough to prevail in Super Bowl VI, but oh what a game they played – especially in the first half! It was a great season, and their heroic efforts even got me into football. I look forward to seeing what Matt Ryan and his teammates will do next year, and I thank them for bringing so much excitement to Atlanta. Even though our team did not win, the game did inspire a fun culinary adventure for tonight's Sunday Supper. Preparing for the meal was an athletic endeavor itself! I don't think I've ever seen the grocery stores so busy other than around Christmas. There were only a few shopping carts left when I went shopping, and they employees were restocking items as fast as they could. One young man was trying to place more cream cheese in the cooler, but shoppers kept grabbing containers out of his hand! I thought he was going to lose it there for a minute, and I think he would have if one more person told him to "Rise Up!"

Speaking of rising up, the weekend also included another of my favorite events in Canton, Gospel Fest. This was the seventh year, and the annual event is organized by Reverend Fred Forsh and Pat Tanner and others to celebrate Black History Month. It features local gospel singers, performers and a glorious ecumenical interracial choir. In addition to the inspirational and uplifting gospel music, however, the highlight for me was the amazing emcee, Carmen Tanner Slaughter. Carmen hosts this wonderful event every year, and she is practically Canton's very own Poet Laureate! Her phenomenal words and message moved me in a very powerful way, and I am so thankful for her wisdom, kindness, courage and, most of all, your friendship. Thanks to everyone who was involved with Gospel Fest VII for a much needed and well timed blessing.

Needless to say, I was fired up on Sunday after a night of Gospel Fest and the pending excitement of the Super Bowl! Sunday morning began with a special kind of "rising up" – sour cream biscuits with Parmesan thyme eggs and prosciutto. Yes, it was heavenly in its own way and carried us over until supper. For Super Bowl Sunday Supper, I felt obligated to prepare typical dishes, but I wanted to put a creative spin on each. For instance, instead of chicken wings, I made Dirty Bird Buffalo Chicken Tacos with a Celery Ranch Slaw. They were really fun and very tasty. For potato skins, I used new potatoes and filled them with homemade pimiento cheese. I did make a pretty standard version of Pigs in a Blanket but used cocktail sausages wrapped in puff pastry and served them with a whole grain mustard. For a simple dessert, I made Brown Butter Rice Krispie treats. They are just like the original, but I let the butter brown before adding the marshmallows. The night before, I woke up with an idea to make chili with cauliflower instead of ground beef or turkey, so I decided to give it a try. Much to my surprise, it worked really well and resulted in a much healthier alternative. Crumbled cauliflower has the same consistency as ground beef, and I added some spices to it and roasted to a slight char in the oven before adding to the chili mixture. This gave the cauliflower a meaty flavor, and you really didn't miss the beef. Try it with your favorite chili recipe, but add the cauliflower a little later than you would the beef so it does not get too soft. I think you will like it when you want a lighter version of chili.

Even though my chili was lighter and healthier, the final score of the Super Bowl gave me a slight heartburn. However, it was fun while it lasted, and now we move on to entertainment awards season. The Grammy's are next Sunday, and the Academy Awards will soon follow. Who knows, I may also scream at the television if La La Land does not win an Oscar!


The Menu:

- Dirty Bird Buffalo Chicken Tacos

- Cauliflower Chili

- New Potato Skins with Pimiento Cheese

- Pigs in a Blanket with Whole Grain Mustard

- Brown Butter Rice Krispie Treats


The Recipe – Cauliflower Chili

For the Cauliflower Ground Beef Substitute:

1 medium sized cauliflower, chopped and crumbled into small chunks and pieces
1 tbsp olive oil
2 tbsp lite soy sauce
1 tsp paprika
1 tsp chili powder
1 tsp cumin
salt and pepper to taste

Directions:

Preheat oven to 350 degrees.

Toss cauliflower pieces in all ingredients until well coated, and spread in even layer on a baking sheet. Bake until slightly charred, 15-20 minutes, stirring cauliflower half way through. Reserve cauliflower for chili mixture.

For the Chili:

2 tablespoons extra-virgin olive oil
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon fresh oregano chopped or 1 teaspoon dried oregano
1 teaspoon kosher salt
5 cloves garlic, chopped
1 jalapeno pepper-stemmed, deveined, seeds removed, and finely chopped
1 medium yellow onion, chopped
1 cup chopped celery
1 tablespoon tomato paste
1 chipotle chile in adobo, coarsely chopped, with 1 tablespoon sauce
One 12-ounce Mexican lager-style beer
One 14 1/2-ounce can whole peeled tomatoes, with their juice
Reserved cauliflower crumbles
One 15 1/2-ounce can kidney beans, rinsed and drained

Directions:

Heat the olive oil in a dutch oven over moderate heat. Add the onion, celery, jalapeno, garlic, salt, chili powder, and oregano. Cook, stirring about 3-4 minutes until fragrant.

Stir in the tomato paste, chipotle chile and sauce and cook one more minute.

Add the beer, and simmer until it reduces by half, about 6-8 minutes.

Add the tomatoes, crushing through your fingers into the skillet along with their juices, the reserved cauliflower and the beans. Bring to a boil then reduce to simmer. Cook, uncovered, stirring occasionally, until thick, 10-15 minutes.

Ladle the chili into bowls, and serve with your favorite garnishes: lime wedges, grated Monterey Jack cheese, sour cream, chopped cilantro or tortilla chips.