The Weekend

It's rare that I go through an entire weekend without cooking. Friday, Kitty and I met up with Monte and Amy at El Charro. We gave Zak and Dak a table for themselves and enjoyed a semi-adult evening.  Monte and I had been working on a top secret video project for a couple of days and really needed a break. The girls were all to happy to oblige an we decided on Mexican food. I had a few margaritas and the carnitas. They were pretty good, but a bit on the dry side. They had plenty of flavor, but were overcooked. Next time, I'll try something different.

Saturday evening was the Saint Andrew's Capitol City Dinner Dance. This event is put on by the EYC at our church, Saint Andrew's Cathedral, in Downtown Jackson. We met up there with Monte and Amy (two nights in a row with the cool kids) and had a choice of salmon or beef tenderloin. Kitty, Monte and I had the beef. Amy had the Salmon. All of it was great. I don't know who cooked the salmon, but it was tasty. My friend and fellow parishioner Bobby Lacoste cooked the beef tenderloins and knocked it out of the park. Despite the fact that Amy spilled her wine and I got blamed for it, the evening was a smashing success. Afterwards, we all went together to Underground 119 for a night-cap.
Since I didn't do the cooking, there are no recipes in this entry. Stay tuned...I have a special recipe that I'll put up on Tuesday for my first self avowed "fan."
Bon Appetit!
~Tom

Breakfast for Supper

It was one of those nights...lots of homework, kids going in every different direction, pantry needs restocking and I forgot to thaw anything when I got going this morning. Luckily, when Kitty was looking for something in the freezer earlier this week, she got out a package of heads and tails from a whole beef fillet. They were thawed, but there wasn't enough to feed all five of us. No problem, we had eggs and some leftover red and yellow bell peppers and the herb garden (now that it is not frozen) was full of newly sprouted green onions. So, omelettes it was! We were in a bit of a hurry to get everyone fed, homework checked and the little one in the tub so I didn't even take the time to sprinkle my omnipresent paprika and parsley over the plated dish. Anyway, here is an action shot of Kitty with her eggy-goodness.
Bon Appetit!
~Tom

Dinner at Walker's

Scott and I had a lobbying client in town from Chicago most of this week. The client, who is also a good friend, is a true foodie and lover of all things delicious, except for pork (his loss). For our last dinner together on this trip, we went to Walker's Drive-In in the burgeoning Fondren Arts District in Jackson, Mississippi.
When I was asked to write some of the "Best of Jackson" articles for the Jackson Free Press, I was thrilled to see that Walker's had won Best Restaurant and that I got to write the review. It read:

If this were a question on the SAT, it might read: "Andre Previn is to the orchestra pit as Derek Emerson is to the (a) kitchen, (b) dining room, (c) menu, (d) all of the above." The answer would, of course, be "d." In order to be the best restaurant in Jackson, you must get it all right. You can't just rely on your food to make up for service and atmosphere.

Lucky for Walker's, they don't have to worry about that scenario. I have traveled my way across multiple continents and dined in the places you read about in the national press, and I can say without a doubt that Walker's Drive In is on par with some of the best restaurants in which I've ever lifted a fork. So it is no wonder that Derek and his crew also brought home the trophy for where to take your date. The service is impeccable, and the laid-back atmosphere allows you to relax, sit back, and concentrate on your date without hassling with chasing down a waiter to fill your water glass or bring another bottle of wine. Although the menu is varied and enticing, I prefer to randomly pick one of the nightly specials, knowing that it will live up to my already high expectations. - Tom Ramsey

 The food was so good that I completely forgot to take pictures of the dishes. Suffice it to say, they looked yummy. I had a Scallops, followed by a Ribeye, Scott had the Fennel Soup, followed by the Scallops and Ben had the Asian Three Way Salad followed by Everything Crusted Tuna. Next time, I promise to get pictures.
Bon Appetit!
~Tom

How I Love New Orleans

New Orleans is one of the greatest places on this big Earth. I've been coming down here since before I can remember and it never ceases to be special. Last night I got to be part of something that I will never forget. My good friend and business associate, Ben Goren, met me in the lobby of the Ritz Carlton and we hatched a plan to watch the Saints/Vikings game at that venerable bastion of all things New Orleans, the Acme Oyster House. The line was mercifully short and we were seated in time for the kickoff. Over the next three hours, we consumed uncountable quantities of grilled oysters, raw oysters and Abita Turbo Dog. The atmosphere was electric and the feeling of community made me feel like part of one big, happy, oyster-eating, beer-drinking, Saints-loving family. At the end of the game, as the Saint's field goal unit took the field, the whole place was silent and holding it's collective breath. Grills were unmanned, the kitchen was empty, tables went un-bussed and a waitress and I held pinkies. When the ball split the uprights the place went mad. The Saints made it to the Super Bowl!  We were having so much fun eating and drinking that I didn't get any pictures of the food. But here are some shots of the "family."

Another Practice Run

Here are the photos of the plating Dan Blumenthal and I tried last night, and a couple of the head shots I'll be taking with me to the audition.
Wish me luck!
~Tom

Practicing for the Audition

Last night Kitty and I had a couple of my oldest and best friends over to critique my "Audition" dish. Ken and Will are good enough friends that they can be honest without the risk of hurting my tender little feelings. I was planning to just cook the andouille stuffed tenderloin for the audition although I had been toying with the idea of also including Boudin as a tenderloin-stuffer. Ken brought a pound of Boudin and I decided to give it a shot. After all, who wants good Boudin to go to waste. It was a hit. I now feel certain that I should prepare both the boudin and the andouille stuffed pork. After we were about half way through the meal, I noticed that the hot spices in the boudin worked well with the sweetness of the fig gastrique. To keep this consistient throughout the dish, I went back in the kitchen and added some Indian chili powder to the gastrique. It worked so well that I have decided to add that to the audition recipe. I have also decided to forgo the chived basmati rice in favor of a dish that I call Grits Cochon. Essentially, the grits are cooked in a mixture of milk and ham stock and seasoned with a bit of pork fat and chopped green onion. So without further ado, here is the completed dish of Boudin and Andouille Stuffed Pork Tenderloin with Fig Gastrique over Grits Cochon .
Bon Appetit!
~Tom

Why I Love "Poor People Food"

In any part of the world you can find some of the best dishes in the poorest of kitchens. Food writers like to dress it up and call it "Rustic" or "Country" cooking. What they mean is "Poor People Food." Usually there are some common threads that include a cheap cut of meat, a few aromatic vegetables, lots of spices and herbs and some form of inexpensive starch. The ingredients are usually cooked in a single pot over low heat for a long time. This allows all of the ingredients to do their magic and turn that cheap cut of meat into a soft flavorful thing of beauty. One of my favorites is White Beans with Pork. 
Bon Appetit!
~Tom

White Beans with Pork

1 lb. bag navy beans

1 lb. bag great northern beans

1 lb. cooked pork (ham, shoulder, tenderloin etc.)

4 stalks celery

1 bunch green onions

1 bunch parsley

4 carrots

2 medium yellow onions

1 whole garlic pod

3 qt. ham stock*

1 Tbsp. ground thyme

1 Tbsp. oregano

2 Tbsp. olive oil

1 Tbsp. bacon grease

Salt

Pepper

Prep

Soak beans overnight in cold water. Chop celery, carrots and onions. Finely chop green onions and parsley. Slice ¼ inch through the top of the garlic pod, drizzle with olive oil, season with salt and pepper and wrap tightly in foil. Chop cooked pork into small cubes, no larger than ½ inch. Pre-heat oven to 400 degrees.

Cook

Place foil wrapped garlic in the hot oven and roast for at least 20 minutes. Heat a large stock pot over medium heat. Put olive oil and bacon grease in hot pot until bacon grease is fully dissolved and sizzling. Add chopped yellow onions and cook until translucent. Add celery, carrots thyme and oregano. Cook until celery begins to soften. Add cooked pork and cook until meat is hot, stirring constantly. Drain and add beans and enough ham stock to cover all ingredients. Bring to a boil. Reduce heat to a simmer. Remove roasted garlic from oven and squeeze pods into simmering liquid. Stir frequently and add liquid as it reduces. Cook for at least 2 hours. Stir aggressively and taste broth. Add salt and pepper as required. About ten minutes before serving, add chopped green onions and stir.

Plate

Serve with hot bread in a shallow bowl. Garnish with chopped parsley.

(Serves 10)

* there are several good commercial brands. I use Better than Bouillon.