The Cure for the Summertime Blues: Tomato Pie

My mother Butchie was a fantastic cook, and she loved summertime cooking – West Indies Salad, BLT’s, cucumber and tomato salads, and anything on the grill.

But her favorite food in the entire world was a tomato pie.

Growing up, we always had a bowl of “Wayne Smith” tomatoes in the kitchen. Mr. Wayne is from my hometown of Brookhaven, and he grew the best! Butchie would eat those tomatoes like an apple.

I have been making some of Mom’s favorites at the Tallahatchie Gourmet here in Oxford. I find it almost therapeutic to be making what she loved, especially in this day and time. It’s comforting – to my heart and my soul.

Honestly, I am not sure what Mom would think of everything going on in the world right now. I do know that the thought of no Ole Miss and Saints football would weigh heavily on her, but that’s another story for another day.

So, here’s to Butchie’s tomato pie, the cure for the summertime blues …

Tomato Pie

9” deep dish pie crust
5 tomatoes, sliced
1 cup mozzarella
1 cup Parmesan
1 cup sharp cheddar
2 TB chopped fresh basil
1 cup Duke’s mayonnaise

Directions

Preheat oven to 375 degrees. Salt and pepper tomatoes. Layer tomatoes in the pie shell. Mix cheeses, mayo, and basil and spread mixture over tomatoes. Bake 30 minutes.

Hoecake Waffles + Tomato Garlic Schmear: Savor The Sweet

I have been taking a deep dive on cornbread lately – from recipes by Brenda Gantt and others, from hot water cornbread to the wonderful fried hoecake or Johnnycake.

The one thing that I have learned: cornbread is very forgiving and hard to mess up, and don’t over-preheat your skillet.

If you ever see Brenda Gantt (my most recent food crush and Alabama Facebook star) actually measure her cornbread ingredients, I will give you a nickel. Or something. I haven’t seen her do it yet. She just eyeballs and bases the measurements on the consistency of the batter until it’s thick like buttermilk.

What got me into the cornbread search was twofold: my love for hoecakes at Southern soul restaurant Mama Hamil’s in Madison and the thought of finding the best cornbread waffle recipe. What easier way to fry a hoecake than in a waffle iron? I wondered.

Cornbread waffles are nothing new, but trying to determine the amount of fat to go in there seemed to be the key, and the recipes for hoecakes have the most fat – the more to help keep its shape while being skillet fried.

Plus, we expect our waffles to be a little sweet, right? And don’t come at me with the sugar-in-cornbread debate. To each her own, especially when it comes to the variety of Southern tastes.

And what better pairing with the waffle than a nice, savory schmear? Roast some garlic in the oven and mix that up with some cream cheese and sundried tomatoes a few hours in advance.

The resulting brunch food will dazzle your tongue, and if you just want it to push some peas around the plate – well, that’s fine, too.

Enjoy …

Hoecake Waffles

1/4 cup water

1/2 cup buttermilk

1/4 cup vegetable oil

2 eggs, whisked

3 TB sugar (optional, to taste)

1/2 tsp salt

1 cup self-rising cornmeal

3/4 cup self-rising flour

Cooking spray

Directions 

Preheat oven to 200 degrees. Mix all ingredients. Check your batter’s thickness. It should be runny and as thick as buttermilk, so add a little more water, if needed. Spray waffle iron with vegetable oil, and cook waffles according to your iron’s manufacturer’s directions, being sure to spray the iron with oil between batches. The amount of batter will depend on the size of the iron. Place waffles in the oven to stay warm. Broil off if you want them extra crispy once you have completed the entire batch.

Tomato Garlic Schmear

6-8 garlic cloves, peeled
1/4 cup diced sundried tomatoes (not packed in oil, like Bella Sun Luci)
8 oz. cream cheese, softened
3 TB mayonnaise
Juice and zest of half-lemon or 1 tsp lemon pepper
2 jalapeños (optional – they aren’t too hot once roasted)
Salt, to taste

Directions 

Wrap garlic cloves and jalapeños, if using, in aluminum foil, and bake at 350 degrees for 30 – 35 minutes. Mash the roasted garlic, and split and de-seed the peppers. Mix all ingredients together a few hours in advance of serving to give the tomatoes time to absorb some moisture and for the flavors to meld. 

Homegrown Love in Water Valley

The humble Mississippi homegrown tomato: pure, honest, and sacred. The essence of a Deep South summer.  Good tomatoes are one of the things that unifies us Southerners. Despite the many differences we can have on religion, politics, and who makes the best fried chicken - we can all agree on the importance of homegrown tomatoes.

Bless-your-heart church ladies; seersucker wearing city lawyers; bar stool perched townabouts; and Slim the Crappie Man are all willing to risk heat stroke and possible limb loss - as copperhead snakes are known to love a good tomato patch - to grow the perfect tomato.

I actually know a local lawyer who straight up got tagged on the ankle by his "pet" copperhead while weeding his tomatoes in the garden one summer evening. No worries - he was fine. It was a flesh wound and did not slow his roll one bit: the man was back in the tomato game the next day. 

What's a little snake bite compared to boasting rights and chest-puffing with the menfolk over fertilizer at the local feed and seed? Or the shameless lovestruck gaze coming from the beloved blue-haired old ladies on the baking aisle at the Piggly Wiggly? Risk versus reward, people.

At The B.T.C. Old-Fashioned Grocery in Water Valley, we sell Hal Vaughn's tomatoes. The average Hal tomato weighs in at 1 pound. They are fleshy and meaty, red-ripened in the field after being sun-kissed before being handpicked by Hal himself. I call them "love apples."

There is an intoxicating aroma that fills the room, awakening all your senses into a state of euphoria as you run a knife through the fleshy skin: the first tomato sandwich of the year.  It can only be described as ambrosia - food of the gods.

Have you ever seen a sweet little grandma put a full-on linebacker move on one of the local church deacons as she uses her grocery cart as a weapon?   I have, during tomato season and specifically to get one of Hal's Love Apple Tomatoes.

The BTC sells on average 1500 - 2000 pounds of Hal's tomatoes each year, and, by "year," I mean the month and a half that is tomato season. It's no joke. I wonder if Hal knows he has a following of gangster grandmas that would rival Beyonce's Beyhive.

A frenzy happens each year at the BTC when Hal starts bringing his love apple tomatoes into the store for us to sell. Folks in Water Valley know his truck, and they also know that Hal grows the best tomato in the State of Mississippi and probably some of the best in the country.

I would push all my money to the center of the table to bet on Hal's tomatoes at any fairground, festival, or backyard tomato growing contest. The old-timers say "scared money never wins" - a classic Southern saying. 

Clearly, whoever came up with this adage must have been holding one of Hal's tomatoes in his hands as he spoke those words.

Dreaming of My Return to the “Land of Enchantment”

When I started dating my now-husband 11 years ago, he talked a lot about his annual pilgrimage out west for a few weeks on his motorcycle.  I was somewhat taken aback when he suggested one day I go with him on his next trip.  While it definitely sounded like an adventure, I was not entirely sure it would be my scene at all.  My close friends were even more opinionated about it, and the general consensus was “you’re going to hate it.  Period.”

My friends had a point.  I’m a stiletto-loving clotheshorse whose idea of relaxation is reading a good book while I sip tea from my vintage tea set – NOT wearing unflattering motorcycle boots, t-shirts, & slathering myself in sunscreen.  However, I was really into my then-boyfriend and did not want to disappoint him, so off we went.

I’d be lying if I said that the first trip did not have its challenges.  That first couple of days brought ungodly heat, sun poisoning which resulted in a left eye so swollen I could not see out of it for a few days, and I had never felt that exhausted in my entire life.  My husband knew I was suffering and was giving me worried looks, but I’m nothing if not stubborn & maintained a cheery façade.  I no longer had to pretend, though, when we got to New Mexico on the 3rd day, and it was stunningly gorgeous.  The landscape had entirely changed:  red rock, cacti, real mountains, and a lovely breeze.  I understood immediately why the State motto is “Land of enchantment.”

To this day, I still believe my husband took me to the town of Taos, New Mexico, on that first trip as a reward for me being a trooper and not complaining.  He knew I’d love it.  Taos is a funky, artsy town in the high desert – great dining, plenty of galleries and museums, and historic adobe buildings, which gives the town its own charm and character.  

There are several dining establishments located in Taos I could discuss, but the standout for me time and again has been Lambert’s of Taos.  Lambert’s is fine dining, but it does not feel pretentious.  The staff is beyond accommodating, and there is no dress code.  Their menu is never the same when we go, so it is always a real treat to see what is on the seasonal menu, or what the specials are that particular day – last time, their dinner specials included an offering of kangaroo fillet.  I chose not to sample the marsupial, but I appreciated the option nonetheless.

I have eaten many wonderful dinners at Lambert’s (no bad meals there), including a mouth-watering Caesar salad followed by a southern fried Cornish game hen with collard greens, and a bison ribeye with arugula salad, just to name a few things.  And the wine never disappoints me.

It deserves 5 out of 5 pours. 

That first trip out west was a learning experience, to be sure, but I knew I’d go back again after that first trip, & my love of it all started in New Mexico.  After 11 years together, 8 years of marriage, it is not even a question anymore of whether the hubs and I are heading west on the motorcycle at the end of the Summer but, rather, WHEN are we heading west?  It’s a good life, kids….

A Southern Meal Fit for a Queen: Short Ribs and More

This dish is one of my personal favorites. If you have never enjoyed short ribs cooked the right way, you haven’t lived! 

The marble in the meat gives the beef the best flavor ever.   

It’s all about the technique because you can put any seasoning on them, but if you don’t practice the art of cooking, you will never  get them “fork tender” with the bone still attached! 

I normally cook them with homemade cheddar mashed potatoes, but when I want to stay away from potatoes, lima beans are a perfect substitute. 

I also cooked turnip greens (low and slow) with oven baked sweet potatoes, and a thick piece of honey butter corn bread. 

This is a meal fit for a queen!     

Short Ribs

Prep Time: 15 minutes
Cook Time:  Approximately 2 hours

Ingredients

2 lbs. of short ribs (about 8 bones)
3 TB Mary Ann’s Rib Rub (or favorite rib seasoning)
2 TB onion powder
2 TB meat tenderizer
2 TB avocado oil
1 large Vidalia or sweet white onion, diced
1 red pepper, diced
1 green pepper, diced

Directions

Clean ribs very well with cool water on both sides and dry with a paper towel. Massage avocado oil on each rib. Sprinkle and massage Mary Ann’s Rib Seasoning on both sides and place in a roasting pan.  Add onions and peppers. Cover with foil and put in a preheated oven on 350 degrees. After an hour, remove the foil and cook for approximately 1 more hour or until fork tender.

Collard Greens

Prep Time:  25 minutes
Cook Time:  40-50 minutes

Ingredients

3 bunches of greens (Serve 4)
1 TB vegetable oil
1 tsp salt (to taste)
1 TB sugar
**smoked meat (optional for non-vegan)

Directions

Peel greens from stalk, clean and wash, and chop. Boil 3 cups of water in a larger boiler then add collard greens, salt, sugar, and oil. Simmer until greens reduce by half. Stir and simmer for about 30-40 minutes until tender.

Baked Sweet Potatoes

Prep Time:  10 minutes
Cook Time:  25 minutes

Ingredients

Small sweet potatoes
Avocado oil
Cinnamon and sugar mix (to taste)
Butter

Directions

Wash sweet potatoes with cool water. Poke holes all over each potato. Massage each potato with avocado oil and place in a baking pan. Bake in a 350 degree over for 25 until tender. Add mixture of 2 teaspoons of cinnamon and sugar, and butter.

Lima Beans

Prep Time:  10 minutes
Cook Time:  25 minutes

Ingredients

Bag of frozen lima beans
3 cups of water
2 TB onion powder
1 TB garlic powder
1 TB avocado oil
Salt (to taste)

Directions

Place all ingredients in a saucepan, bring to boil, and cook until tender.

Picky People Quick Pickle Their Peppers and Cukes

That bag of small cucumbers at the farmers’ market was screaming: “pickle me!”

And so, it came to be.

I have some idiosyncrasies when it comes to eating. That is, I can be picky. I want my pickled cucumbers to be small, more flesh, less pulp. I love a standard pickling spice and garlic for flavoring, and I want them to be sweet, but not too much so.

That’s the beauty of refrigerator pickles. Little labor. Great flavor bang - tailored to your and your family’s tastes. And while they can only be kept a few weeks in the refrigerator – unlike their canned cousins – they never make it that long anyway. That jar I made from the cukes at the farmers’ market were gone in five days.

You can choose any variety of vegetables – squash, zucchini, carrots, green beans - okra! Chop them up, stuff them in a jar with your seasonings, boil some vinegar and water, and pour it in. A good 30-minute soak and they are good, but two days later – voila!

Choose from any number of flavor profiles – standard pickling spice, dill, mustard seed, garlic or any mixture thereof. Choose from different vinegars like white, red wine, apple cider or rice (though you should probably avoid the concentrated flavor of balsamic).

Do some research, though, if you venture out and away from cucumbers and peppers. If it’s a vegetable that can’t be eaten raw, it may need some additional blanching prior to packing. Easy enough.

And take great care when working with jalapeños and other hot peppers – wear gloves and avoid contact with your skin and face. (You will only make that mistake once.) Adjust the heat by leaving or removing the amount of seeds and the ribs, where the pepper’s sting resides. Add in red bell and onion for a lovely balance between sweet, tart, and hot!

So, if you’ve always wondered, now’s the time. Oh, and support your local farmers’ market! 

Basic Pickle Brine for Cucumbers

2 16 oz. Mason jars
8-12 small cucumbers
2 cups apple cider vinegar
1 cup water
1/4 – 1/3 cup sugar
1 TB salt
1-2 TB pickling spice
2 cloves garlic, peeled and sliced

Wash and slice your cucumbers and pack them in a Mason jar with the pickling spice and garlic. Leave enough room at the top for the pickling liquid to cover.

Bring the vinegar and water to a boil with the sugar and salt and boil a few minutes to completely dissolve. Be careful not to inhale the steam – it’ll make you cough.

Being very careful not to scald yourself, pour the pickling brine in the jar to cover the cucumbers. Place lid loosely on top for any pressure to escape if necessary. Once the jar cools to room temperature, screw on the lid and put in the refrigerator. The longer they sit, the more the flavor develops! 

A Salad in Hell's Kitchen

The long hot summer is upon us, and if you live or have lived in the South for any length of time, then you know that when summer hits ... it brings the pain.

If you ever want to know what it feels like to stand on the threshold of hell, come to Mississippi in August.

Summer is my least favorite season; people always give me the stank-eye when I say this, but it's the God's honest truth. I have spent the last 25 years in a hot-ass kitchen with temperatures that reach well over 100 degrees. Yes, your body adjusts, but it's pretty miserable, especially in July and August.

When I get home after working all day in Hell's Kitchen, I really do not want to cook or eat for that matter - it's hard to have a desire for food after your lips have melted off like a wax figure in Madame Tussauds museum.

But my wife's gotta eat, y'all, and feeding her dinner is the least I can do after I come home grumpy and smelling like hot garbage. 

Salad is always the go-to in our house during the summer, not only because it’s light, but because it's so versatile - you can literally put anything you like on a salad. There are no rules, there is no salad police, just you and your giant wooden bowl waiting to be filled. You are free to explore the entire grocery store, not just the produce aisle, and put anything you damn well like on your salad.

When making salad as the meal, I try to create a balance of colors, flavors, and textures: sweet, salty, sour, spicy.

Different lettuces or greens, fruits, nuts, cheeses, proteins - the world is your oyster.

Here is a recipe for a basic summer salad. Looks great on any table, carries well (just keep your dressing separate and ice well) and, most importantly, tastes great.

Enjoy!

Summer Salad

Ingredients:

1 bag baby spinach
2 peaches, cut in wedges
1 homegrown tomato, cut in wedges
1 cup salted, roasted, shelled pistachio nuts
1 8 oz. log goat cheese
¼ lb. sliced thin prosciutto ham
½ cup dried cherries

Directions:

Layer salad any way you like, feel free to adjust the recipe to the ingredients that suit your palate - if you don't like pistachios, add walnuts. If you have dried cranberries instead of cherries, go for it. No prosciutto? Add grilled chicken or shrimp. You can do it! Make a sexy salad!

Note:

For a dressing choice, it has been my experience that most folks have a particular style of dressing that is preferred in their household. A light red wine vinaigrette works great and green goddess is my personal go to for this particular salad. But remember there are no rules, so if you like Thousand Island - and really who doesn't like Thousand Island - then go for it because it is your salad!

Bring Me a Breaded Chicken Cutlet (and a Box of Wine) …

I'm going to share a little secret with you: all I want to do when I get home from work (or walk in the kitchen from my laundry room office at the end of the day) is to take off my bra, spigot a jelly glass of wine for myself, and cook something satisfying. It's how I melt the workday away. I'm sure that there are tons of healthier options, but this time of day is my therapy. My release.

I also am one of those people who love people with food, so I hope my son and my roommate feel very appreciated. One of their favorite recipes is this Chicken Milanese with Tomato Mozzarella Salad. Because there always seems to be a plethora of cherry tomatoes year-round, this recipe is always in season. In the winter I serve it with pasta or gnocchi, and when it gets warmer, I serve it on a bed of arugula with a squirt of lemon.

Chicken Milanese is merely a boneless chicken breast (or I like thighs) that's pounded thin, breaded, and shallow fried.

I don't know what I did before Panko hit the shelves. I have a vague recollection of sawdust-y breadcrumbs… . Anyway, breaded chicken cutlets are the weeknight solution to a quick supper with global influences.

Craving Asian food? Use the cutlet in Katsu! Dying for a Deutch dish? Shake up some Schnitzel.

Today we're gonna make our way to the Mediterranean with this Milanese masterpiece.

Chicken Milanese

Ingredients

1 ½ pounds chicken cutlets, pounded 1/4-inch thick
Kosher salt and freshly ground black pepper, as needed
⅔ cup plus 1/4 cup extra-virgin olive oil
⅔ cup basil leaves
Zest of ½ a lemon
Pinch of red chile flakes
1-2 tsp balsamic vinegar
1 fat garlic clove, finely grated or minced
1 lb. cherry or grape tomatoes, halved
8 oz. fresh mozzarella ciliegine (cherry-sized balls) or a big ball of mozzarella cut into small pieces
½ cup all-purpose flour
2 large eggs, beaten
1 ¼ cups panko bread crumbs
¼ cup grated Parmesan
2 TB unsalted butter
Arugula (or spinach)
Lemon wedges, for serving

PREPARATION

1. Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.

2. In a blender or food processor, combine 2/3 cup oil, basil, lemon zest, chile flakes, balsamic, garlic and salt to taste; purée until smooth.

3. In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.

4. Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.

5. In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.

6. When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.

7. Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

Conquering Eater's Block: Rustic Italian Shrimp

So many times, my husband of the last 100 years and I just cannot decide what we want to eat.

We’ll throw out a dozen delicious ideas and nothing sounds like it will hit “the spot.” You know the spot, (No, not that one!), the one in which you eat a giant serving of heretofore satisfying lasagna, yet in half an hour, there you are, staring into the refrigerator, still looking for something that will hit that elusive culinary target so you can feel full and happy.

Again and again you return to the kitchen to stare into the refrigerated version of Al Capone’s vault, hoping something (other than Geraldo) will miraculously appear, something delectable that hadn’t shown itself the trips before. Back and forth you trundle to the fridge like it’s Groundhog Day and you’re a ravenous Bill Murray.

This ritual puts us in a high state of pisstivity and hangrity, two words I made up, but the meanings ever clear.

When faced with this pickle, Stan, my aforementioned husband, has been known to consume an entire jar of pickles, juice and all, with nary a concern about sodium or the next morning’s swollen fingers, and still be unhappy and unfulfilled, rapacious and defeated.

(I think I forgot to mention that Stan doesn’t cook, although, he has recently mastered microwave popcorn, and is an exceptional drink re-filler and all-around great guy.)

Me, I’m going for the sweets. Dear God, please let the Sonic be open. Hell yes, I’m as full as a tick, but that spot has a throbbing neon bullseye on it, and I’m going to hit it, or at least smother it, until I can no longer hear its dying plaints.

Happily, sometimes the stars align, our minds and palates will clear and, voila! we know instantly what will hit that wily spot. We have several favorite go-tos, and why we don’t go to them immediately I have no idea. The following dish is one of them.

It’s as easy as falling off a barstool, and it won’t keep you in the kitchen too long when you could be outside enjoying the fresh Delta air, friends and cocktails. The whole thing can be done on the grill if you like. It will be delicious, no one will know that you didn’t knock yourself out cooking it, and there’s absolutely no need to let them in on the secret.

This recipe doesn’t have a lot of specifics, just a rough concept, but my guess is, if you’re reading GTC, you won’t need specifics anyway.

Rustic Italian Shrimp

You’ll need:

Fresh Gulf shrimp, heads off, tail on, peeled & butterflied (4-6 per person, 16/20 count is a great size for this dish)
New potatoes, gold or red (your preference, 3-5 per person)
Butter, a generous amount, at least ½ cup per serving
Garlic oil (optional)
Whole peeled garlic, smashed (We like a lot.)
Splash of white wine (optional)
Green onions, chopped
Lemons, ½ per serving, sliced
Cajun seasoning, your favorite, to taste
Fresh herbs (whatever’s in the yard, ¼ cup or so, finely chopped, extra un-chopped for garnish)
Fresh cracked pepper (We like a lot.)
Kosher salt
Crusty bread
A good, light salad
Ice Cold Beverage of Choice

In a heavy skillet melt butter, add garlic, garlic oil, wine, lemon slices, Cajun seasoning, ¾ of the fresh herbs. Allow to simmer low as the potatoes cook. The shrimp won’t be in it long, so the butter should be really flavorful. (This can be done on the grill.)

Boil the whole new potatoes with a little kosher salt, (or cook on the grill in foil or cast iron, with butter, kosher salt, freshly cracked pepper). They can also be cooked in the microwave if time is a factor. Look out the kitchen window and, regarde, there is your partner and your friends, all enjoying themselves, laughing, drinking wine and making merry while you are toiling over a hot stove … or so they think. You’re actually enjoying your wine, maybe ordering something wonderful online, tearing the lettuce, chopping a few tomatoes, the potatoes are pretty much cooking themselves, and the butter can be trusted to make nice with the garlic, etc., with very little help. Pretty light schlepping, as dinner parties go.

Toss the bread in the oven, no need to butter it (can also be done on the grill). When the potatoes are done, drain, halve or quarter them, put in individual serving bowls, keep warm. Tap on the window and crook your finger to motion one of the lazy louts outside to come in, toss the salad, throw the bread in a basket, and refill your beverage. Why, you’re in here chained to the stove for chrissake, it’s the least they can do. Pretend to wipe your brow.

Increase the heat in the skillet, taste and adjust seasoning. Add shrimp, ½ the chopped green onions. Cook 3-5 minutes, depending on the size of the shrimp. Add the shrimp to the top of the potatoes in the individual bowls, keep warm. Turn up the heat, lightly brown the green onions and lemons in all that delicious seasoned butter. It’s going to be so good, and you never broke a sweat.

Then pour all the butter, lemons, and green onions over the shrimp and potatoes, dividing evenly between the serving bowls. Sprinkle with remaining herbs, green onions, and fresh cracked pepper. Add garnish. With any luck, one of these laggards will help you bring the beautifully filled bowls to the table. Serve with the salad and crusty bread for dipping. Wipe brow again for effect. Relax and enjoy the accolades, “Oh it was nothing.” Truly it was nothing, they don’t hafta know how ridiculously easy it was. Extend your empty wine glass with an “I am whooped” look. Maybe they’ll do the dishes.

This is one of our very favorites and bats 1000 at hitting “the spot.”

We hope you like it, too! Cheers, friends!

Taking “Flight” in Memphis flightmemphis.com

If you follow this little blog, or are just getting acquainted with it, you will notice we have some amazing chefs as contributors to it.  They all share amazing recipes, which I love to try out at home.  My scene, however, is sharing my dining out experiences with all of you and, hopefully, giving helpful reviews.  In the process, I hope maybe you will all try some of these places; or, perhaps, return to them again once your mouth starts watering.

Weekend trips out of town feed my soul, literally and figuratively.  The City of Memphis is an hour and a half from our home, so it is a favorite when my husband and I get the itch (which, admittedly, is often) to just get away for a few nights for a change of scenery and good eats.

I have not seen Memphis in a long time thanks to our unexpected (and unwelcome) visitor of 2020, COVID-19.  I get wistful, though, thinking about all of the remarkable food I’m missing out on in Memphis.  While it is difficult to select just one place, which makes my palate dance in utter delight, a favorite haunt I return to again and again is Flight.  A group of my closest friends and I go on a trip to some place different every year and last year we chose Memphis – when we were choosing places to eat I did not hesitate to say “We have to eat at Flight.”  The girls were NOT disappointed in my selection.

Located downtown, the vibe is very fancy, indeed, but it is a welcoming atmosphere and the staff is always on its game.  It is a little noisy, though, so if you are looking for a place where you can hear a pin drop this may not be ideal for you.

“Flight” derives its name from the fact that you can create your own flights of wine and food. For this hopeless foodie and wine consumer, I find this unbelievably fun.  I always get several different glasses of wine, and the food menu is endless with possibilities to mix and match.  Caution:  You will be tempted to try one of everything on the menu!  Remember, you still have to button your pants, kids.

The magnificent meal the girls and I shared included a charcuterie board (no one loves a charcuterie board more than this gal) of assorted game, cheeses, homemade pickles, and fresh fruit.  My dinner flight was Louisiana Redfish topped with Jumbo Lump Crab Meuniere and a Bourson Stuffed Filet over a potato puree with red wine bourdelaise.  If you’re not getting the least bit peckish while reading this I am just going to assume you are a hot pocket kind of person.  

Charcuterie board of assorted game, cheeses, homemade pickles, and fresh fruit

Louisiana Redfish topped with Jumbo Lump Crab Meuniere

Bourson Stuffed Filet over a potato puree with red wine bourdelaise

One of my friends is a vegetarian, and they even offer vegetarian flights of food – this was much appreciated, as many restaurants often just throw some bland pasta at her when she asks about vegetarian options when we dine out together.

Everything was washed down with much wine, of course, and the table was all smiles at the end of the night.  Can’t ask for anything better than that.  Take “flight” next time you are in Memphis.  You’ll thank me!

5 out of 5 enthusiastic pours!  🍷🍷🍷🍷🍷

The Show Must Go On: Greek Pasta Salad

Spring has sprung. Same act, much, much different scene.

We love this time of year – warmer weather, baseball, and high school graduations, and we are adapting as best we can into this strange, new world. Importantly, our graduates are adapting, too.

Jon, Lucy, and I are fortunate enough to have a wonderful circle of friends and family who look forward to celebrating our high school seniors. Our gang is made up of childhood friends, camp friends, Oxford friends, and sports group friends.

This year has taken a page out of the books. We will always look back on 2020 as the year of curveballs – adapting and supporting our kids in ways we never imagined.

Simply – the show must go one! 

I would love to share my dear friend Anne Fairley Jackson Smith’s fantastic recipe for what we call “Senior Pasta.” It is served at every party that we host for the kids. It is perfect for spring, and it’s pretty, to boot.

Enjoy, and good luck Classes of 2020! 

Love and peace …

Ingredients

2 lbs. of rotini pasta
½ cup olive oil
4 TB Cavender’s Greek seasoning
3 lemons, juiced
1 cup Duke’s mayonnaise
1 bunch chopped green onions
1 can artichoke hearts, drained and quartered
1 lb. asparagus, blanched and cut into thirds
1 cup frozen sweet peas
Cherry tomatoes (halved, optional)
Red, yellow, green bell peppers (chopped, optional)

Mix the dressing ingredients together and toss with pasta and veggies!

Jamaican Flair: Southern Oxtails and a Meal with Soul

I love eating ethnic foods that represent the many corners of the world and history. So many meals can take you places that you’ve traveled - or even places that you yearn to travel.

Jamaica is close to my heart for many reasons, but mainly because it was our honeymoon spot for almost 10 days. My husband and I had the opportunity to enjoy some amazing sights and simply marvelous foods.

I enjoyed every second of watching food being cooked on a fire-kissed smoker.  Watching men and women cook in the middle of paradise, with such ease and muscle memory, reminded me of watching my grandmothers as a little girl, cooking in the kitchen as if they were creating love on a plate. I can still smell all the spices and herbs.

I enjoy creating dishes that bring back memories of great times, and this flavorful meal is a fan favorite, for sure, with my family and friends. 

I often cook oxtails, rice and peas, with fresh corn on the cobb - a meal I’ve recreated from my mother and with the flavors of Jamaica. 

Please note that I always add a little Southern twist (like any good Southern Belle).  I use crowder peas instead of pigeon peas mainly because they are extremely flavorful without much effort.  They are also easy finds at my local farmer’s market or on the frozen section of any grocery store. 

I also season foods with herbs and spices from my tiny backyard garden instead of “store bought” seasoning which tends to be high in sodium. I frequently stop at international farmer’s markets during my travels to pick up authentic spices, herbs, and vegetables that would not be found in the local grocery stores around my small town.  

It’s so funny that I’d rather be at a fresh market compared to a mall!

Here are recipes for a Southern style meal – oxtails, peas and rice, and corn on the cob - with a Jamaican flair …

Southern Style Oxtails with a Jamaican Flair

Prep: 30 mins 

Cook time: 3.5 hours

Ingredients

2 ½ pounds oxtail
1 TB Worcestershire sauce
1 TB garlic and herb seasoning
¼ tsp ground paprika
¼ tsp ground black pepper
4 garlic cloves, minced
1 bunch fresh thyme
1 sprig fresh rosemary
1 bay leaf 

Directions

Clean oxtails using lemon wedges.  Wash with cold water and rub lemon wedges over the oxtails.  Place oxtail in a deep boiler completely covered in water. Fill the boiler half way to allow plenty of boil time. 

Combine Worcestershire sauce, spices and herbs (garlic and herb seasoning, paprika, and black pepper) together in the boiler on top of the water and oxtails. Add thyme, rosemary, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until oxtail is fork tender, about 3 hours. 

Uncover boiler and increase heat to high. Cook, stirring occasionally, until sauce reduces and thickens, about 5-10 minutes.  Add more Worcestershire sauce for browning and to taste.  

Jamaican Rice and Peas

Prep:  20 min.

Cook Time:  45 minutes

Ingredients

½ tsp unsalted butter
½ onion, diced
1 whole carrot, finely diced
1 garlic clove, minced
1 cup rice, dry (basmati) 
1 bay leaf
½ tsp thyme
½ tsp ground black pepper
1 cup water
½ cup coconut milk (canned)
½ cup cooked crowder peas (kidney beans or pigeon peas)
½ tsp salt

Directions

Heat butter in a medium saucepan. Add onion, carrots, and garlic, and sauté 1-2 minutes over medium heat.

Add rice, bay, thyme, pepper, water, and coconut milk. Bring the mixture to a boil, reduce the heat and simmer, covered, 10 minutes.

Add the beans and continue to cook, covered, until all the liquid is absorbed and the rice is tender, 8-10 minutes.

Remove the bay leaf and mix in the salt. Let the rice stand, covered, for 5 minutes to finish steaming.

Taste the rice and adjust the salt and pepper as desired. 

Fresh Corn on the Cob

Prep:  15 Minutes

Cook Time:  30 Minutes

Simply clean and boil until tender. I add 1 tsp of coconut oil to the boiling water.  Brush on a tiny bit of butter and enjoy its natural taste! 

Tex-Mex Elegy: Chicken Enchiladas and Mason Jar Margaritas

I miss Taco Tuesday. A lot. I am used to eating Mexican at least twice per week. A large order of asada and chorizo street tacos with onion and cilantro with a big bowl of salsa verde would really hit the spot right now.

Once we start to move out of isolation – whenever that may be, and however safely we can do it – our local tienda and taqueria will be one of my first stops.

In the meantime, we will just have to do for ourselves. Thus, a Mason jar margarita and a big pan of chicken enchiladas are on the home menu.

Margaritas

The margarita is such a simple cocktail to make yourself. It’s as easy as 3:2:1. That’s the ratio. Tequila. Lime juice. Simple syrup.

Grab a Mason jar. Measure out three parts tequila, to two parts freshly-squeezed lime juice, to one part simple syrup. Throw in a few cubes of ice, put the lid on the jar, and shake the hell out of it. Pop the top and enjoy your drink straight out of the jar. Use a cocktail shaker and pour into a salted cocktail glass, if you fancy. We have several nice shakers that we have collected over the years, but they have become more decorative than useful to us at this point.

Making your own simple syrup is, well, simple. Boil one cup of white sugar with one cup of water until sugar dissolves and you get the slightest bit of color. Remove from heat and allow to cool. Pour into a Mason jar and put it in the fridge. It’s ready to go when you are, and it keeps for weeks.

Tequila is a beautiful and smooth alcohol, and adding a liqueur just gives it an alcohol wince that it does not deserve. So, if you crave that underlying flavor of an orange liqueur in your margarita, then flavor your simple syrup. Bring to boil 1 ½ cups of commercial, pulp-free orange juice with a 1/3 cup sugar. Stir and simmer until sugar dissolves and liquid reduces by about a ¼ cup. Cool. Pour in a Mason jar and refrigerate.

And a third option that’s the easiest of all – use agave syrup instead of simple syrup. My friend Lauren introduced me to this, and it’s brilliant, as tequila is fermented agave. Its sweetness is about the same as the simple syrup, so the ratio of 3:2:1 holds true.

Chicken Enchiladas

We play contract rummy or dominos (Mexican train!) with a couple of friends every Sunday afternoon. I usually make a big batch of something, and friends will bring a couple of dishes for a nice afternoon potluck. I recently asked them what their favorite dish that I make is.

Those chicken enchiladas, they said.

This Tex-Mex recipe is adapted from Ree Drummond’s recipe with just a couple of minor additions and changes, and I give the Pioneer Woman all the credit here. I love watching her on Saturday mornings, and I have a big food crush on her. She likes that little extra kick in her dishes, and she uses familiar and available ingredients. And she seems so kind and self-deprecating in her humor. 

So, if you are missing out on your Mexican/Tex-Mex food, make a big pan of enchiladas and a batch of margaritas. Until the world gets back to normal, you can satisfy some of those cravings at home.

INGREDIENTS

2 – 3 large boneless, skinless chicken breasts
3 cups chicken broth
1 package 6-8 inch flour tortillas
1 medium sweet onion
1 red bell pepper
2 jalapeños, seeded, small dice
1 TSP paprika plus
1 TSP garlic powder plus
2 TB diced chipotles in adobo, divided
2 4 oz. cans diced green chiles
5 TB butter, divided
2 TB flour
8 oz. sour cream
3 cups pepper jack or Mexican blend cheese, shredded 

Boil the chicken breasts in the broth and enough water to cover until cooked all the way through, then cool to the point you can shred the chicken with two forks. Be sure to reserve the broth for the filling and the sauce.

Melt 2 TB butter in a skillet and add the onion, bell pepper, and jalapeño and cook until softened. Add one can green chiles, 1 TB diced chipotles, paprika and garlic powder. Mix in the chicken and 1 ½ cups of the broth. Stir well to moisten the chicken. Salt and pepper to taste.

Melt 3 TB butter in a saucepan over medium heat until frothy. Add 2 TB flour and make a nice roux, whisking 1 – 2 minutes until golden. Pour 1 ½ cups broth in, a little at a time, and whisk for a couple of minutes. Add the other can of green chiles, a TB of chipotles and whisk. Add in the sour cream and two cups of the Mexican blend cheese and stir until smooth. Sprinkle in a little paprika, garlic powder, and salt and pepper to taste.

Pre-heat oven to 350 degrees.

Heat the tortillas according to package directions – usually about 20 seconds in the microwave wrapped in a damp paper towel.

Spray a 9 x 13 casserole dish with cooking spray. Assemble the enchiladas: take a tortilla and spoon in the chicken mixture and add a few tablespoons of the shredded cheese on top. Fold over and place in your casserole dish seam-side down with the ends open. I like my enchiladas kind of fat with chicken filling so I usually get between 6 – 8 in a pan.

Once the pan is filled with enchiladas, pour the cheese sauce evenly over the top and sprinkle on any remaining shredded cheese.

Bake 25 – 30 minutes until sauce and cheese are bubbly.    

NOTE

I use La Costena diced chipotles. They come in a jar that you can find in the Mexican food section of the grocery. Adding a spoon to any sauce gives a nice background heat and smokiness.

Tame the High-Strung: Blue Hair Boogie Chicken Salad

The years I spent as a chef at The Downtown Grill in Oxford taught me many things about cooking and food. It also taught me many things about life and people – specifically, Southern Bridge Ladies.

Bridge Ladies were part of the core group of Grill regulars. Y’all! Some of these women were a stone-cold trip and high maintenance – Lord, have mercy. 

There are two things that will tame a group of high-strung, bless-your-heart Bridge Ladies on any given day: gin and good chicken salad - or as I like to call it - Blue Hair Boogie Salad.

The most cutthroat Southern WASP can be made to purr like a kitten with the correct ratio of these two items. The formula is two parts gin to one part Boogie Salad. If, by chance, it’s cold and rainy, add Captain’s Wafers to ensure a calming, trance-like state.

Making good chicken salad takes some time, guys, so if you are looking for a quick fix then this is not the recipe for you. But if you are ready to dig in and make chicken salad like your mama and them did, with a little extra effort, then I salute you with the recipe of my grandmother and the one we use at the BTC in Water Valley.

Blue Hair Boogie Salad or Dixie’s Chicken Salad

Ingredients:

1 whole chicken (use a good quality hen; I go for a medium-size bird)

Chicken poaching ingredients:
1/2 cup dry white wine
2 bay leaves
1 large sweet yellow onion, quartered
2 carrots, cut in half
2 outside stalks celery, cut in half
2 lemons, cut in half
6 whole peppercorns
1 tablespoon salt

Salad ingredients:
4 boiled eggs, peeled and chopped
1 cup sweet gherkin pickles, rough chopped
1/2 cup celery hearts with leaves, finely diced
2 cups mayonnaise
2 lemons, juiced
1 teaspoon ground white pepper
1 dash Tabasco
Salt to taste 

Directions:

In a large Dutch oven or stock pot, add chicken with poaching ingredients. You want to turn the heat up to medium and let the hen come to a slow and gentle boil. An angry, raging pot spitting chicken broth on your wall and stove does nothing but make the chicken salad dry. You want to cook the chicken until a leg will come off with a gentle pull. At this point take the entire pot off the stove and let it cool down for about 30 -45 minutes. Making the chicken salad while the bird is slightly warm – it’s one of the things that puts the boogie in the salad.

When the chicken is cool enough to handle, you want to carefully remove and put into a separate bowl (use a big bowl so you will have some room to work). I use a strainer with a handle that so I can scoop the bird out of the pot and into the bowl. Hopefully, your bird is falling apart so do not try to lift out with tongs or you will be a helpless burn victim. Also, reserve your stock. It will make excellent chicken and dumplings or soup; just strain well and freeze for a later date.

Pick the hen clean, discard bones and skin.

The next step is a key step and what will give you the texture that you want for an old school Southern blue hair boogie chicken salad. Using either a handheld mixer (which is my choice for this) or a KitchenAid stand up mixer (using the whisk attachment), give it a quick once or twice around the bowl on a low speed. This will shred your chicken for you!

Then add remaining ingredients. Put on some gloves and mix it by hand.

For the mayo, I like to add it a little at a time until it gets to the texture I am looking for. Just know that when you refrigerate the salad, it will absorb some of the mayo, so always make sure you have enough to keep it moist; no one likes dry chicken salad. Sometimes it’s going to take a little less than 2 cups and sometimes a little more. It just depends on which way the wind is blowing.

Also, add enough salt for your particular comfort level, but please - in the name of all good things - add a little because again, who wants bland chicken salad? No one! That’s who.

This chicken salad will hold up to 7 days in the fridge, but really, y’all, if the boogie salad is still in the fridge after 7 days, you should not have wasted your time, and clearly there was no boogie to be had.

Enjoy! And remember, Bridge Ladies like to Boogie just like you.

One final word. I came to be quite fond of the DTG Bridge Ladies as time went on during my tenure as their chef. Many of them have gone on to their next adventure, and I will always chuckle as I remember the stories. I hope that in my bless-your-heart-blue-hair days, I can still be a pistol like these ladies.

Notes

• Please use only Hellman’s Mayo or Duke’s as anything else would be Yankee blasphemy.

• My preferred Gherkin pickle is Mt. Olive.

• Celery hearts are the inside light green center in a bunch of celery.

My Last Supper (Before the Quarantine)

Ok, it goes without saying that we are living through a very strange time right now, and it is affecting every part of our lives.  While it is obviously of utmost importance we all do every thing we can to remain safe and healthy in the days of COVID-19, I would be outright lying if I said I was not truly missing dining out with my hubs and our friends.  After a long, exhausting week nothing is better than getting a little dressed up, going to a restaurant with people you care about for some conversation, and letting someone else cook you a nice meal while you enjoy cocktails and unwind.

It feels like it has been a year since I have had the pleasure of dining out but, in actuality, it has been only a month.  Alas, it looks like it will be at least another month before I will have that feeling again. The silver lining throughout all of this is it has made me infinitely appreciative of all the local eateries I take for granted.

One such local place I would recommend to anyone looking for a good dinner in the City of Tupelo is Woody’s Tupelo.  It has an elegant, casual atmosphere, and an extremely friendly and helpful staff.  

Fresh Spinach Salad with Bacon Bits, Hard Boiled Eggs, Croutons and Balsamic Vinaigrette

Duckhorn Vineyards Napa Valley Merlot 2014

The menu has a little bit of everything, depending on your mood – steaks, wild game, and weekly specials to mix things up.  One thing I especially appreciate about Woody’s is that they offer a wine and cocktail menu, but you are welcome to bring your own wine and pay only a small corking fee.  For avid wine drinkers like myself, this is a FANTASTIC thing to offer your patrons.  I wish some other establishments around here would take their lead on this issue.

Our last meal dining out before the self-induced quarantine was at Woody’s, and it was a delicious last supper (as it were).  Started with a fresh spinach salad, which was topped with bacon bits, hard-boiled eggs, homemade croutons, and a sumptuous balsamic vinaigrette.

The showstopper, however, was their special pasta dish for the week, which was a Bayou Seafood pasta.  Corkscrew pasta with blackened shrimp, crawfish, freshly grated parmesan, tomatoes, and scallions. I literally could not stop eating it after I was hurting from being too full.  Topping it off with a nice merlot made me happy, happy, happy.

People are always fond of saying “support local.” I, personally, prefer to say support local when it is GOOD.  And Woody’s is good, my friends. Simple as that.

It deserves 5 out of 5 pours.  🍷🍷🍷🍷🍷

Keeping Calm and Cooking: Country Captain

Now more than ever, the kitchen is where many of us are seeking refuge and solace in light of the COVID-19. This is a tough time, but we’re going to make it through and hopefully eat some great food, too.

 I don’t know how the rest of you relax or de-stress. Yoga, running, and walking are all good options, but for me, it’s always been reading cookbooks and taking time to prepare a new recipe step-by-step. It’s a habit I developed with my mother. We’d spend long relaxing Sundays lounging in her comfy bed, with classic movies on the TV, surrounded by stacks of cookbooks. 

On one such occasion I stumbled across Chicken Country Captain in an old edition of The Joy of Cooking. I showed the recipe to my mom, and she exclaimed, “I love Country Captain, but not with curry powder.”

For those of you aren’t familiar with Country Captain, it’s a low country concoction. This warm, delicious one-pot chicken stew reflects the diverse culinary influences of the region by blending the French-inspired flavors of Creole cooking with the flavors of India. That means curry powder. Chicken Country Captain is almost always made with curry powder, so I’m not sure what the dish was that Mom loved so much, but I don’t think it was what she thought it was.

Like most of you, I’m sticking around the house and trying to stay busy. And when I feel my stress levels start to rise, I think of those Sundays with Mom and head to the kitchen. The recipe has a lot of ingredients, but it all comes together pretty quickly. So, without further ado, here’s my recipe for Country Captain - with two kinds of curry.

Stay calm and keep cooking, friends. 

Chicken Country Captain

(adapted from The Joy of Cooking)

Ingredients:

8 bone in, skin on chicken thighs
Salt and pepper
1 cup all purpose flour
1/2 tsp smoked paprika (or plain)
1/2 tsp cayenne pepper
1 TB curry powder
1 TB garam masala
4 slices of thick cut bacon
1 dried chile (I use an Arbol but you can use 1/2 teaspoon dried red pepper flakes)
1 large diced red bell pepper
1 large diced onion
2 cloves garlic, thinly sliced
1 (28-ounce) can crushed tomatoes, with juice
2 tablespoons grated fresh ginger
2/3 cup slivered toasted almonds, toasted and chopped
1 cup golden raisins or 1/2 cup dried currents
1/2 cup chopped fresh cilantro or flat leaf parsley
Chutney

Directions

Preheat the oven to 350 degrees F.

Season the chicken with salt and pepper

Combine the flour, smoked paprika, and cayenne in a shallow bowl and dredge the chicken pieces one at a time until covered. Shake off excess flour and set aside.

In a small bowl, combine the curry powder, garam masala, salt, and black pepper and reserve.

Cut the bacon into 1/2 inch batons and cook over medium-high heat in a Dutch oven until it is golden brown. About 5 minutes. Scatter the bacon in a 4 to 6-quart enameled cast-iron pot or Dutch oven over medium-high heat. With the slotted spoon, transfer the bacon to a small bowl and reserve.

Line a plate with paper towels. Brown the chicken thighs in the bacon grease in batches over medium-high heat, taking care not to crowd them in the pot, until they are golden brown, about 3 minutes per side. Remove the chicken and put on the paper towel lined plate.

If there is no bacon fat left in the pot, add 2 teaspoons canola oil. Add the chile and toast the chile in the fat, about 30 seconds per side, until very fragrant.

Add bell peppers, onions, and garlic and cook until slightly softened, about 6 minutes. Add the tomatoes, spice mixture, ginger, and the raisins or currants. Reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes.

Put the chicken thighs into the sauce so that the skin side faces up above the surface of the sauce. Loosely cover the pot with foil and transfer to the middle rack of the oven.

Bake the Country Captain for 20 minutes. Remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 minutes more.

Remove from the oven, skim any excess fat from the surface, and season to taste with salt and pepper. Discard the chile.

Serve the chicken and sauce over rice with the reserved bacon, almonds, chutney, and cilantro or parsley. (I like Naan bread with it, too!)

A Movable Feast: Marinated Olives and Other Road Treats

Well, Spring Break 2020 is in the books!

A road trip to the beach with fun in the sun was just what we needed to kick off the vernal season that guides us into the time of year. We get the urge to tend our gardens in anticipation of reaping the benefits of sewn seeds and plenty of rain and summer delight in the abundance of fresh veggies.

On that long road trip down to the Redneck Riviera from the Mississippi Delta, we all get really hungry - if not hangry! - and when that happens, if you aren’t prepared, you may find yourself in a situation where your only options are Funyuns, Frito chili pie or fried chicken, that has been sitting anywhere from 4 to 6 hours under a heat lamp in a gas station in Chunchula, AL.

I’m here to help you avoid any hunger-induced psychosis and spare you or your passengers unnecessary Cheeto fingers.

With very little preparation, a few finger sandwiches and charcuterie snacks could be the difference between the Wicked Witch of the West or Glenda driving you to Margaritaville.

Here’s a good formula for a car snack survival kit that could make even the pickiest of kids happy:

Finger Sandwiches

There are so many to choose from but my go-to’s are cucumber and mint with butter and cream cheese on a light bread; ham and swiss on rye with creole mustard; and a good pimento cheese on wheat.

Basic Charcuterie Box

Select how you would like to transport: anything from Ziploc baggies to custom reusable containers. Don’t forget napkins, baby wipes, forks or toothpicks and knife or spreader.

Start with cheese. No need to get fancy. Just pick your favorite.

These days I like Kerrygold’s Dubliner cheese because it’s earthy and rich and readily available in my area. I also choose cured meats - usually salami and prosciutto or Tasso. I do like a good smoked salmon, and sliced grilled sausages work as a heartier offering.

Cashews and smoked almonds are added along with bread or crackers, condiments like mustard or comeback sauce, dried fruit, and pickled okra or green beans. Your favorite deviled egg is also a wonderful addition. To spruce it up a bit, I add marinated olives as well.

I also like to have a breakfast cake or muffins and cookies or brownies to keep any sweet tooth at bay.

You can mix it up however you’d like and tailor your movable feast. As long as you’ve got enough flavor and texture, some sweet and salty, and a little savory, you’ll pass by that Popeyes chicken sandwich without so much as a side eye.

Surf’s up!

Marinated Olives

4 cups strained kalamata olives
1 cup olive oil
2 TB pureed garlic
1 TB chili pepper flakes
1 TB oregano
1 TB fennel – whole seed
2 TB paprika

Mix all ingredients and let the olives marinate – the longer the better!

Farewell, 208 South Lamar: Crab Cakes to Warm Your Heart

Hi, folks! I hope everyone is happy and healthy. Oxford just got the news that the 208 South Lamar building is being torn down due to structural damage.

Some wonderful restaurants have been located in that building - Smitty’s and 208 are my favorites. It is also where I met my husband Jon when he moved to Oxford in 2002 to open 208. Jon was the chef and creator of some of Oxford’s favorite dishes! I am including his crab cake recipe for all of you to enjoy.

Peace and love … 

208 Crab Cakes

1 of each - red, yellow and green bell peppers
3 cups of crushed Saltine crackers
1 cup mayo
2 TB Old Bay seasoning
1 TB dry mustard
1 TB fresh parsley, chopped
1 TB Tabasco
2 TB Worcestershire sauce
2 lbs. claw crab meat
2 lbs. lump crab meat 
Panko breadcrumbs

 Pulse bell peppers in Cuisinart then gently mix together all ingredients except Panko breadcrumbs. Shape into desired shape of crab cakes.

Coat crab cakes in Panko breadcrumbs. 

Pan sear crab cakes in hot olive oil on each side. Finish off in the oven - 375 degrees for about 10 minutes.

Enjoy and cheers! 

It's (Almost) All Greek and Asian to Me: Healthy Dining in Jackson

I have been working in and around Jackson, so I have become accustomed to seeking out relatively inexpensive, healthy meals at restaurants for lunch and supper.

The criteria that I use to judge a restaurant is based on whether they offer low-calorie, plant/vegetable-centered options with some healthy cholesterol thrown in. The cholesterol issue means that I am typically looking for meals with olives/oil, soy, fish, or avocados and the like.

As well, I will avoid restaurants that offer unhealthy menu options that I cannot resist ordering. I know. My weaknesses are not fair in judging them. For example, I love some Keifer’s. But I find it difficult to eat there without ordering the cottage potato as a side. I mean, a sliced whole potato that has been fried? If I can get in and out of Keifer’s and stick to the tuna melt with a side of kalamatas, it’s a great day. But those days are rare. 

These are the restaurants that I return to the most:

ATHENOS: this is actually a Greek and Lebanese franchise. I first ate there at their restaurant in Hammond, LA, and was pleasantly surprised to find one in Madison next to the Kroger west of I-55. They offer a vegetable plate with a pick five from a long list: dolmas, baba ghanouj, eggplant moussaka, squash moussaka, falafel, hummus, mujadarah (lentils and rice), rice pilaf, spinach pie, and tabbouleh. That squash is light and billowy, the dolmas are tight and perfect, the mujadarah flavorful and filling, and the falafel that are perfectly spiced and crispy.

JUTAMAS: this Thai restaurant just opened in Ridgeland about six months ago. It’s in a strip mall near Southern Breeze Gallery on Highway 51. It’s an elegant little place that has extremely flavorful food. The coconut milk soup with tofu and lime is my favorite. Pick any entrée! Everything that I have ordered, I have enjoyed. Just be careful with the heat level. They ain’t playing. I like a nice kick in my food and started at a level 3 out of 5. Mercy on my soul. The next time I backed up to a 2. And now, a 1 is just fine with me.

Jutamas

MAMA HAMIL’S: It shocks me to find people who live in Jackson who have never heard of Mama Hamil’s. Yes, it’s an all-you-can-eat soul food buffet, and they do have desserts and hoe cakes (fried cornbread!) that are the Devil tempting you. But I have made a habit: first round fill my plate with vegetables – all the peas and beans that I can eat with a nice premixed kale salad with blueberries, and a baked chicken thigh. If I am still hungry, I may return for a little serving of mac and cheese with a rib tip, but most of the time I make it out feeling good about what I have consumed.

ALADDIN: They offer multiple vegetarian options including a mixed vegetables dish over rice with feta sprinkled on top. Order the lebna and spinach pie appetizers if you want to get really full. And there’s a meat option that’s pretty healthy, too. Recommended by a server, the Chicken Lula is ground chicken patties cooked in olive oil, beautifully seasoned with a nice citrus marinade. Iced mint tea, too? I love this place.   

PHO HUONG: Don’t go for the atmosphere. It’s in an unassuming building off Old Canton Road that’s easy to miss. It’s all about the food. Order the pho, and get the small serving. It’s plenty. The broth is really rich and every bite includes a multitude of flavors.

Pho Huong

BROAD STREET: ‘T’is such a joyful place with plenty of healthy options. Avocado toast. Wraps. It’s the salads that keep me coming back, though. Sol’s Salad with spinach, pears, grapes, and blue cheese? Yes, ma’am. The chopped salad is my favorite - maybe the remoulade dressing and the huge slice of fresh bread would disqualify it as being healthy, but the fresh pickles and grilled chicken are perfection.

PRIMOS: Pick a location! Any location! There’s three! Pete’s (egg white) omelet with mushrooms and spinach is available all day, and I enjoy it for lunch with a side of grits and some toast. The tiger wrap with grilled chicken is a winner, and they usually have fish available – a red fish special or the tilapia from the menu. You can always get a vegetable plate. Just don’t wander over into the baked goods, or you’ll walk out with a dozen lemon squares.  

SURIN OF THAILAND: Order the chicken larb appetizer as your meal with the spicy coconut soup with tofu. It’s plenty. The larb is well-seasoned, diced chicken with red onion and lime served with cabbage leaves to construct as a wrap. (Most larb dishes I have been served were in salad form.) The cabbage is cool and crispy and complements the spicy chicken beautifully.

ICHIBAN BUFFET (Flowood, not Pearl): Yes. It’s another all-you-can-eat food trough. But it’s quite good. One bar includes all you can eat sushi. Try the tuna rolls and California rolls. Instead of the fried rice, look next to it for the pot with the steamed brown rice, then layer on the vegetables from any number of dishes down the line. Don’t skip the fresh sautéed green beans and carrots – my favorite. Find the baked chicken teriyaki sliced into small servings to get some good protein. The hot and sour soup is freshly made – it tastes different from visit to visit, but always delicious – and includes big slivers of silky tofu. And instead of going for the ice cream, opt for the freshly cut fruit at the inner bar. 

LUBY'S: Honorable mention. Yes, it's a chain. Yes, it's a cafeteria. Yes, there's a fried pork chop that I'd step on your face to get to. But the food is consistently good, and the healthy options are plenty. If you're in a hurry, try it. 

Cheers to healthy eating and a longer life ... 

A Good Meal is Hard to Find: Mississippi Launch April 1

Grab The Corkscrew writer Amy C. Evans along with the talented Martha Hall Foose will launch their labor of love and collaborative book A Good Meal Is Hard To Find: Storied Recipes from the Deep South at the 27th Annual Oxford Conference for the Book on April 2 in Oxford.

The book includes 60 recipes accompanying 60 paintings organized into five chapters—Morning's Glories, Lingering Lunches, Dinner Dates & Late-Night Takes, Afternoon Pick-Me-Ups, and Anytime Sweets.

Amy Cameron Evans

Martha Hall Foose

Martha created recipes in response to Amy’s paintings, and the vignettes that introduce each recipe are expanded versions of the original painting titles, combining both author’s sensibilities and humor, creating a quirky cast of characters that readers will love getting to know.

The book is described as a love letter to the women and food of the Deep South with charming narratives, visual storytelling, and delectable recipes.

Amy and Martha will also make scheduled stops at Turnrow Book Co. in Greenwood on May 2 and Lemuria Books in Jackson on May 5.

A Good Meal is Hard to Find is published by Chronicle Books and is available for pre-order! If you’re in Oxford, you can get it at Square Books starting April 1. (Pub date is April 28.)