Grab the Corkscrew

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!

Here we are at the end of the summer growing season. The heat has subsided and given way to a blustery chill. The colors begin to turn from all greens to yellows and golden-oranges, like the light at sunset.

The changing of colors and temperature alerts me that my abundance of basil, which is taken for granted because of its constant presence, will be coming to an end. I must quickly gather all of this common treasure and prepare to ration it for the winter. Harvesting is awkwardly completed as the first cold spell sets in for a more permanent visit.

My alley herb garden has been a gift for which I am unceasingly thankful. Its humble existence in its concrete jungle is a small protest to structure. It is a nod to the monument of agriculture. It is a symbol of hope for a good meal.

The fruits of my alley herb garden are always appreciated and taken with respect and care. Basil seems to be the most prolific of the handful of herbs and veggies that have proved, after much trial and error, to work in the unnatural environment of the brick and concrete alley. It is the kindest, most faithful ingredient that I have throughout the long hot summer.

Basil is a familiar herb and when it appears on a menu it is often overlooked, taken for granted once again. In truth, it is friendly and inviting and will make you feel like you’ve had a good hard hug from family. With the harvested basil, I hurriedly make pesto and basil-seasoned tomato sauces in order to save it for winter use.

The chilly weather brings the end of basil season but also brings the warmth of hot fire pits, grilled meats and roasted veggies. Chimichuri, a go-to Argentine sauce or condiment for grilled meats, is something else I make with basil.

At my restaurant, Fan & Johnny’s, I make a Chimichurri Chicken with basil in order to familiarize an unfamiliar dish. After the pesto is made, soups and sauces have been seasoned, and the first hunt is over, try this dish made with basil and turn a version of an Argentine staple into your new winter favorite.

Basil Chimichurri

2 cups fresh basil
4 TB garlic purée
3/4 cup Vinegar
3/4 cup olive oil
2 tsp sriracha
1/2 poblano pepper
2 tsp salt
1 tsp sugar

This is a variation on the classic Argentine staple. It’s a strong acidic marinade and sauce. I use fresh basil as the base for a herb vinaigrette with lots of garlic and instead of chilli pepper I use sriracha and fresh poblano.

It’s perfect for grilled steak, chicken, and veggies but especially wild game.