Wednesday, November 19, 2014

chef, interrupted... bringing it all back home; legends... & what does soul food mean to you?

"we eat everything. & everything eats us," i solemnly intoned while my grrrrrl the Siren squealed in pure disgust.

let's ask @ this point: how far can i go w/this? this is a food blog, albeit, in this post, one that deals w/among other things, essential oils/tinctures etc. in food... & so the point being made was, indeed, disgusting - ok let's just spit out the whole gross point then. i see i have no choice:

so you like meat, huh? well guess what? you actually like meat, interrupted. you don't kill or cook your meat. so what you want is for it to taste as civilized as possible. & let's forget about how abused the animal may or may not be - let's take that off the table. b/c @ the end of the day, meat is gross. all that nasty sinew, bones, muscle organ - yuck. i mean i myself have visibly gagged when presented w/a lingue - beef tongue @ the market. does this mean i haven't clawed my way through more than one lamb leg/rib/chop, picking out the stringy sinew as i went? no. it does not mean that. gross as it is, i have done this.

oh, wait. really? apologies. i didn't realize that you were pescaterian... right. so clean, the ocean, right? i mean all that fish poop. & these gross assed fishes in there, chomping through all that Cousteau-offal, 24 hours a day since eternity. yumm! hurry up & get me some.

Jeez, how could i be such an idiot? - you're vegan. of course. & i suppose that all the time you've spent in restaurants absolutely fucking torturing chefs w/your overwrought madness has overshot the fact that, while you spent time ordering sauces on the side & scorning/eschewing any animal fats even rubbing up against your vegetables, that the very dirt candy you hold to be untouchable was, in fact grown in dead bodies. & all that this entails. & let's not even broach the subject of GMOs.


the world's eaters range from tribes of indigenous vegetarians who refuse to eat root vegetables for fear of harming any bugs within the soil, to rabid A-1 drinking damn near cannibals out in the street trying to gnaw on one another's legs/limbs. & the sad thing is that there is no understanding or compassion between them.

in actual fact the ugly truth is that if you as a human being want to eat, then you will have to cut something off from its life force.

"& the curse of this, for those of us @ either the top or bottom of the food chain (however you want to qualify humans), is guilt attendant to this. but there is no guilt involved, friends. b/c @ the end of the day, we eat everything. & when we die, everything eats us!"

the Siren was still panting.... "bring it all back home. bring it all back home! preach!!!" she belted. "i can't. OMG..." she cringed. she is always so supportive. what a melodic cutie. a melodic cutie whose gentle sensibilities were understandably horrified. We had been discussing how hard it can be on the self & others when a specialized diet is necessary. the Siren has been working a self-designed healing/grain free/intermittently vegan construct, figuring out through fasting/elimination/observation of the body's cycles what works for her. For awhile, i have been reading her lovely food posts, admiring the vivid colors/heartfelt descriptions of her juices & grain free vegan feasts, & feeling that a change was in the air. i could literally smell it. & why was that air not filled w/the smells of food simmering, you ask? b/c in this, the thick of the gut renovation of my apartment, my kitchen is out of commission. no storage & the oven needs to be replaced since it refuses to emit even gas any longer. so since i am in the market for a new oven, & have decided to wait until the new year to get a new one (renovation costs have nearly swallowed me whole) the whole question of cooking was... anathema.

a bitch became chef... interrupted over the last year or so while i pounded out @ least 6 blog posts & was way too depressed to publish them. ps! my best kitchen brother got married to his gorgeous/gentle/powerhouse soulmate (#yesyesy'all) had my STUNNINGLY BEAUTIFUL NEPHEW/GODSON (can it get any better???) the moved to Hawaii by way of Dallas (#whatinthemotherfuck???) what reason was there to cook anymore??? i mean simple kid foods for the babyrexic one were stressful/terrifying enough (no one wants the scorn of their own child) but this? oh fuck that. Flor de mayo menu in hand, i muddled through a few more months.

you know what kitchen? eat a dick. i never needed you anyway.

i began making perfume/herbal tinctures. i missed food, but it had all just become, le sigh, too heartbreaking. too many memories.

& then out of nowhere in march, one of my epic road-dog, SEK-C a magickal broad (about whom i have always said: this one shakes her magic wand in Jersey & there is a tidal wave in Bali) who traffics in manifestation w/a side of hope, decided that she wanted to start a web based lifestyle channel. So she picked up my cooking show. produced/directed/brainstormed it. co-birthed it. money involved? NO! a chance to sit down w/some of the MOST talented intriguing people & cook & ki-ki w/them???/fun as fuck/a dream come true? YES! a show that could pull all of my interests together & get them together on vlog... huh!

talk about bringing it all back home...



still, every time i sat down to publish a blog, either i had so much to say that the blog would have to be book length & who wants that? or there was so much to tell that i didn't know where to start. a conundrum. so i decided to do an update w/a few of the recipes that we shot for the last segment. friends, it was a feast fit for a king, served to one of the most elegant to ever grace the game:

beer battered shrimp:

2 - 3# shrimp 10/20 preferable tossed w/lemon juice sea salt & fresh black pepper
3 cups flour, 2 wheat & 1 cornmeal reserve 1 cup of wheat flour
seasoning salts of your choice
beer (something exciting/seasonal & microbrewery-ish) 2 12 oz. bottles
grapeseed or rice bran oil heated to popping

mix together the 1 reserved cup of wheat flour & the beer
let rest for @ least an hour in the fridge
mix together the cornmeal, flour & the seasoning salts
1st dip fish/shrimp in beer batter, then dredge fish/shrimp in dry mix. fry till crispy/golden/floating
drain on paper towels


freedome greens:

Freedom Greens: (vegetarian, pure brilliance - intead of any smoked meat, sesame oil - the BOMB, & not my invention, the invention of my soul brother, F)
4 bunches collards, washed 2X, by immersing them into a sink full of ice-cold water, then pulling them out, & once more, refilling the sink, & torn roughly, removing most stems & discarding
8 - 10 TBPS sliced garlic
2 shallots, diced
2 green peppers, diced
1 red pepper diced
1 orange or yellow pepper diced
2 jalapenos diced
1 or more kitchen spoons soy sauce
1 kitchen spoon sesame oil
a touch lem j
2 TBSP vinegar preferably live apple cider
1 bay leaf
fresh rosemary
fresh thyme to taste

saute all veg - garlic, too, except collards when fragrance starts to come off the garlic, & the oil is popping hot again, add the collards, & all remaining liquid. simmer to preferred doneness.


potato salad w/aioli & black garlic:



1 2# bag lovely baby potatoes: idaho, yukon gold, redskin.
2 - 3 TBSP. aioli (found in this blog) or lemon mayonnaise
3 sticks celery, w/leaves fine diced
6 cloves black garlic fine diced & blended w/mayonnaise
1/2 tsp chopped parsley
2 shallots, fine diced
1/4 tsp. dried mustard
2 sprigs thyme
1/2 tsp. celery seed
paprika
seasoning salt - old bay, borsari, camp. etc.
sea salt & freshly ground black pepper

make a cross @ either end of the potatoes & drop into salted, boiling water.
when a fork pierces each easily, remove & chop in half cubes
boil potatoes till soft, & rough chop, tossing the excess skin, & retaining just enough to keep the potato salad comfortably toothsome. add in rest of ingredients & mix lightly, till all are combined.


cornbread:
preheat oven to 375

1 cup whole wheat, white, or a mixture of the flours
1 cup indian head cornmeal
1/2 tsp. salt
2 TBSP. coconut syrup (easy on the glycemic index - no processed sugar spikes) or granulated coconut sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 - 4 oz melted ghee. butter or virgin coconut oil
1 - 1 & 1/2 cup buttermilk

mix baking soda w/buttermilk, set aside. sift together the baking powder, & if using granulated sugar, add to dry ingredients. add the melted oil/butter or ghee to the buttermilk mixture. if using coconut syrup, add this to the buttermilk mixture as well. mix dry into wet ingredients till just combined. pour or spread into a buttered dish about 9"X 9". bake for 35 - 45 min or until a toothpick inserted into the center comes out clean



whole fried bluefish or porgy:


2 whole small bluefish (or porgy) each weighing no more than 2# each. ask the fishmonger to please thoroughly scale clean & gut the fishes, then rinse once more when you unwrap them @ your kitchen

marinade:

shio koji (fermented rice for umami. found in Japanese markets &... superlative)
mixed seasoning salts (such as borsari & old bay or to taste) 2 tsp. turmeric
lemon juice
chopped garlic
freshly ground black & white pepper
2 tsp turmeric tincture
1 sheet kombu, soaked in water for 10 min or till pliable to the touch
mix together 1 cup flour & the seasoning salts to taste
let fish rest in this mixture for 1 hour or overnight.
lightly dredge in seasoned flour.

oil to fry preferably brown rice oil or grapeseed

heat oil to popping. add fish gently so that it does not spatter. fry 5 - 7 min on each side till fish is golden brown. remove w/tongs a spatula or a slotted spoon & drain on paper towels.


it began to occur to me that the theme was... death/endings/transformation. my career to date - a whole lotta hash slangin - was molting/mourning/@ a standstill. i literally had no will to cook anymore. why cook? i have to PRETTY MUCH AUTHOR A GRADUATE THESIS TO GO SHOPPING. staying informed about which one of the crunchy/nappy/granola companies i once loved (yes, i am talking to you, TOM'S of MAINE) sold out to colgate had me in a state of... burnout/exhaustion/the purest disgust. & as my grrrrrl - a chef who takes no prisoners - the Legendary LP commented during my interview w/her in words that wrote themselves on my soul forever:

"i had to stop. remember. i had to think back to why i got in the game... "



i knew exactly what she was saying. & even though we have a long overdue open air market date that has yet to be fulfilled, i credit her, my sis my sis w/my 1st steps back from mourning/burnout. ironically when we shot her segment, she was fasting & i was able to tap into

Turmeric chai w/coconut or nut milk

2 cups either almond, goat. cow or coconut milks
1 tsp grated fresh turmeric
1 tsp grated fresh ginger
1 cardamom pod or 1/8 tsp. ground
1/4 tsp. ground black pepper or 2 cloves whole
1 - 2 tsp coconut sugar in any form (optional)

simmer above ingredients together for @ least 20 min & up to an hour. if it is too spicy, then simply add more milk. enjoy in good health

yes, w/the legend/big poppa of poetry/art guardian angel/unforgettable writer, Danny Simmons (!!!!!!!!!!!!!!!!!!!!!!!!!) the honor was deep. the honor was DEEP! ok:




following the shoots, i am @ a new frontier. it occurs that any change, even one for the better comes accompanied by some sort of mourning/paralyzing anxiety. i had always cooked away the blues. but what happens if the thing you love best needs to take a rest? i don't know! what are you looking over here for??? what you thought i had a clue? oh well. still, something does seem to be evolving;

& i have always fantasized about food writing/criticism.

in any case, please enjoy this sampling of The People's Kitchen Convos!

love y'all

urban tiger/ghetto dragon; on diving deep & resurfacing, & medicine as food. wood shedding.

January 4/14
...long time.

our time apart has NOT been wasted, my people my people. my food loving people.

let's talk about restaurants. i am sure that, if you have read this blog before, then you have come up against my far from ideal relationship with them. but it's really just like crack cocaine, to be honest. i am after the ringing of bells/heart stopping adrenaline rush (even though from what i understand, every hit of crack is actually a mini-stroke) that attends the pressure of the kitchen. & i get it every time i cross - willingly cross a restaurant's threshold. so what's the problem? why am i still bitching? why am i always complaining that the business of food is just like a meth addled lover: the worst thing for you. yet you cannot stay away.

all this to say that after my most recent sojourn through the culinary woods of NYC, the nugget of wisdom that accompanies me on the journey back to (teetering) sanity is this:

get you a dunkin hines cake mix. if you really want to be gangster, get ghiradhelli.
now jazz it on up. add lemon zest. add herbs, elegant ones that you have seen in bride's magazine.
get you your frosting. in what? a box. again, get "creative". add fancy liquors that tickle your fancy. spices that are possibly off the beaten path that titillate your schmancy. extra cream cheese or some shit. add color. get all unnecessary.

this is your dessert. & b/c nothing is as it should be, go ahead & now get started on your entree:

got a can of coke? get one. get some beef shortribs, yes from pathmark/costco, & pour the coke & 2 boxes of MSG over this, then cook it to death. while you're @ pathmark, i am sure that your guests (ALTHOUGH IF THIS IS YOUR IDEA OF FOOD, THEN FRIENDS MIGHT BE SCARCE) will want more than one meat option - go ahead & pick up some of that delicious pre-fried chicken from pathmark.

what's wrong w/you? you so high-seddity that you can't get w/good ol' takeout chicken?

also, definitely pick up some tilapia: who cares where it's from/how it was farmed??? it's fish, ain't it? burn it in a pan w/some over salty spices, & let's call that blackened. go ahead & cut some painfully unripe mangoes into a pre-made chicken (mmmm! LOTS of mayonnaise that came from goddess-knows-where) salad & once you hit that w/some jetro's curry powder, then you are DOIN the got-damn ting.


asia should be dying, according to all the allergen consciousness around MSG. but look! in fact asians have a longer life expectancy/minimal cancer/diabetes ...

vegetables? how about a salad? got any hudson valley ranch? packets or in the bottle? well let's get it poppin!

finish everything off & hold it aside till your victims patrons arrive. then please! feel free to nuke each & every plate on its way to the table.

yes.

i just quit a couple of jobs.

the irony is, that @ one of them, i was asked to sign a non disclosure. (i assumed that this meant that the owner, about whom i will disclose NO details, was on to something really exciting. & friends, i was SERIOUSLY in need of some funds.) "yes!" i thought. this is going to be fun - i can watch & learn how this cute, small cafe in a developing neighborhood is attracting both big ticket clients (lots of record industry types) & a loyal following from the immediate area.

but it wasn't about the cleverness of the ostensibly old fashioned recipes. not @ this joint. b/c as i remember it, i got into this game to do things that it is not easy to do @ home. not to do things that i would never tolerate in my home.

nope. not the point.

my favorite establishments are the ones where the owner lightheartedly thought, oh, yeah! i know what i'll do! open a restaurant! sounds fun, how hard can it be? just hire some friends/family, throw them some recipes i collected online or from a bunch of magazines w/no cohesive point, & open! it'll be a great place to entertain guests, & i'll always have lots of delicious food around. perfect!

perfect.

it is not my aim to call anyone out specifically, b/c this is pervasive. it is why i hate the business, & why i shed a single tear for black restaurants/restauranteurs. b/c no one on earth will take you seriously, if you don't. & that is all.

we, here in NYC, have utterly lost our way. this kind of crap is ubiquitous. & if you are not doing it this way, then you are quixotic/impractical/an out of touch food snob.

well then so be it. uppity negroes/negresses please unite. as the health industry is discovering, 30 years after the movement, the hippies were right. & all the "hippy-dippy" perjoratives were held up to the clear light of day when, years later, science finally kind of caught up w/what should be common sense (which just, sigh, ain't common @ all): food, grown cared for in the ways it has been since the beginning of time, is healthier for you. the closer you can keep it to its natural state, the better. it should not be toxic/grafted. local/seasonal is best for the planet/our bodies.

what's the fucking confusion?

three days before i quit one of the jobs, i brought the items i was testing for the new menu to the owner's house. an associate of hers - one of the managers, in fact, who was apparently supposed to be tasting the food i brought, stood there, eating pathmark chicken out of the pathmark bag. he ate not one bite of the greens (freedome greens, BTW found in this blog) that i'd brought. once i concluded my presentation, he took his final bite of his pathmark chicken & said, "delicious.'

long after the bitter end after my sis the Siren barked me through my overdue resignation letter, she was still chiding "fuck that! you betta get that heifer to sign a non-disclosure to the fact that you ever worked there!' lmbao. love her.

moral of the story? honestly still figuring, a lot of confusionment. why would goddess ever put ME of all people in these respective (i want to say so many things)... situations?
i believe that in love, we must kiss some toads. this is no accident. those warty mfs must be kissed, b/c although Goddess WILL ultimately get you what is best for you, you have to be as clear about what you want, as you do about what you don't. is this true of career dreams, too?


This week's nugget of wisdom: according to my mother, The Sam Jackson of relationships, fathers are, by definition, motherfuckers...

@ any rate, all this toxicity leads me to fast/cleanse/the wisdom of Dr. singha, creator of the mustard bath for detox, & of this Ayurvedic cold syrup that I intend to use as a further shield for the princess & I from the flu shot for the 3rd year in a row:




Dr. Singha’s Cough Syrup Recipe

1 – 2 small red onions, finely chopped
Equal volume of organic raw liquid honey
½ to 1 teaspoon fresh ground cinnamon
½ to 1 teaspoon fresh ground cloves
If the cough is chronic, add:
½ to 1 teaspoon fresh grated ginger
½ to 1 teaspoon fresh grated garlic
Finely chop onions. Place in a non-metallic bowl. Add an equal part of organic raw liquid honey. Add the cinnamon, cloves, ginger, and garlic. Mix with wooden spoon. Cover.

Let the mixture stand for 24 – 36 hours at room temperature. The honey will draw out liquid from the solid ingredients. Strain the mixture and pour in glass jars with lids. Refrigerate.

Dr. Singha suggested use: 1 teaspoon of this mixture can be taken as needed.

Please note: It is essential that no water come in contact with this mixture at any time during its preparation. The addition of freshly squeezed lemon or orange juice can be most beneficial. You may choose to keep one jar of the original recipe, and a second jar mixed with citrus juice.

Please also refer to my chicken soup recipe in the immunity chapter of this blog from Feb. 2012.

According to the Celts, winter is a cosmic sleep. A time to gestate. Cleanse. Rest. Heal. To dive deep, & resurface. & if you are an urban tiger ghetto (fabulous) dragon like me, then you are probably in need of some regenerative recipes for your demanding schedule:

There is no reason to drink anything other that lemon ginger iced tea during this season, preferably sweetened w/buckwheat honey. All honeys are homeopathic. They heal you w/the pollen, protecting you from hay fever & a broad spectrum of other allergens. Raw honey is full of minerals, vitamins, enzymes, and powerful antioxidants. It has mad anti-bacterial, anti-viral & anti-fungal properties.

In addition it:

Helps digestion
Strengthens immune system
Eliminates allergies
Stabilizes blood pressure
Balances blood sugar
Calms nerves
Relieves pain
Treats ulcers
Sore throats
Colds
Indigestion Buckwheat honey specifically addresses bronchial problems, ridding the lungs of any excess fluid & is commonly prescribed by naturopaths to children under 6 as a safer & more effective cough suppressant than those found either prescribed or over the counter.

Lemon Ginger Iced Tea:

a large - approx 6 - inch to 1 foot of ginger sliced then pulverized w/the flat of the knife
3 knobs turmeric, same treatment as ^^^above^^^
6 cloves black pepper
1 8 0z jar of honey preferably buckwheat
6 - 1 dozen whole lemons, juiced preferably meyer lemons
2 gallons water

boil the root slices together for up to 1 hour. mixture will be extremely spicy & reduced.
cool w/roots & pepper still in liquid
when cool, add lemon juice & honey to taste
serve iced & be well
Happy Eve of Winter...