issue 001: a retrospective, continued

Two years passed at the airport and things started to change.  A new hotel was opening downtown and everyone (I mean everyone) was jumping ship to join it.  I, however, decided to be a devout employee and stick it through.  Or so I thought.  Two people I worked with had left for 'that other place' and I was in a position to move up and take on some more responsibility.  I approached my superiors and put forth this notion and was told I would not advance at this time.  However, upon my investigation, they did promote a fellow employee that came to work more times drunk or stoned and late than he ever did sober or on time.  Upon this revelation my devoutness to said company was torn.  I began looking for greener pastures of my own.  I did not want to go the way of the flock and fall in place at the new hotel.  I applied at several established companies, some up-and-coming hotels and a few restaurants.  My last lead, and least likely to turn up a winner, proved to be my best possible venture ever.

On September 4, 2007 I began a promising future with Four Seasons Resort and Club at Las Colinas, Dallas.  It's a mouthful, and the property lives up to its large name.  I now work in direct competition with the other hotel that opened up downtown...knife to knife with so many of my past coworkers.  And I love every minute of it!  As was customary at GHDFW, a daily special was also run at Four Seasons.  But, unlike the solitary dish of past, there were three representing each station (pantry, grill and saute').  After a few months on Chef asked me for an entry in to the Four Seasons menu database.  I sat and thought and thought and drank and ate and thought and thought, and finally...after about 10 minutes, came up with an idea.  You can work in a fine dining restaurant known for fine dining and exquisite plates of fantasmigorical food and still pull of an homage to your roots---Southern Comfort!

-------------------------------------

Corn Fritters with Jalapeno Ranch

Yield: 1 dozen

 

Ingredients

1 egg

¼ cup milk

½ cup sifted flour

½ teaspoon salt

12 ounces drained corn

1 medium white onion, finely chopped

½ teaspoon baking powder

Preparation

Place all ingredients into sizable container.  Blend with hand blender 15 seconds.  Drop from tablespoon into deep fryer and cook to crisp and brown.

Jalapeño Ranch

Yield: 16 ounces

 

Ingredients

16 ounces Ranch Dressing

½ cup cilantro

¾ cup pickled Jalapeno slices

Jalapeno juice, as needed

Preparation

Place ingredients in sizable container. Blend until smooth with hand blender.  Store overnight and until ready to use.

Chicken & Sausage Gumbo

Yield: 4-6 Servings

 

Ingredients

1 pound andouille sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts
Vegetable oil
¾ cup all-purpose flour
1 medium onion, chopped
½ green bell pepper, chopped
2 celery ribs, sliced
2 quarts hot water
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
½ teaspoon dried thyme
½ to 1 teaspoon hot sauce
4 green onions, sliced
Filé powder (optional)
Hot cooked rice

Garnish: chopped green onions

Preparation

Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

Add enough oil to drippings in Dutch oven to measure ½ cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.

Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

Creole Cornbread

Yield: 12 pieces

 

Ingredients

1 ½ cups sifted flour

1 tablespoon baking powder

1 teaspoon salt

3 tablespoons sugar

¾ cup yellow corn meal

1 egg, well beaten

1 cup milk

¼ cup melted shortening

1 tablespoon finely chopped hatch green chiles

1 to 2 teaspoons finely chopped onion

½ cup grated Cheddar cheese

Preparation

Sift flour with baking powder, salt and sugar; add corn meal and blend well. Combine beaten egg, milk and melted shortening. Vigorously stir liquids into dry ingredients until all flour is dampened. Add green pepper, onion, and shredded cheese.

Pour batter into greased muffin pans. Bake at 400° for 25 to 30 minutes.

North Carolina BBQ Pork Ribs

Yield: 4 Servings

 

Ingredients

4 pounds pork back ribs

1 ½ cups ketchup

1 cup vinegar

½ teaspoon cayenne pepper

1 pinch crushed red pepper flakes

1 teaspoon ground black pepper

3 tablespoons brown sugar*

½ cup water

1 teaspoon liquid smoke seasoning

Directions

Cut ribs into serving-size pieces. Place ribs in shallow roasting pan and preheat oven to 325°.

Mix remaining ingredients together in small saucepan and bring to a simmer. Cook, stirring until sugar dissolves. Remove from heat and use to baste ribs, as they roast, about every 15 minutes.

Roast ribs for a total of 2 hours, or until tender and nicely browned.

Heat remaining sauce and serve with ribs.

 

*Molasses may be substituted

----------------------------------

And my personal touch to my Southern roots---a cherished family recipe known to anyone that has ever eaten at Stagecoach Inn---Fudge Pecan Pie.  The creator of this heavenly morcel, a one Mrs. Chris Rebovich, was a friend of the family who would bless us with this on occasion.  Upon her passing, the recipe stayed at the Inn. One summer I worked at a small eatery at home owned by another friend of the family.  The daughter of the owner was making pies one day and I noticed something familiar about it.  Upon asking, I found out they were the same pies I knew and loved!  I asked and received the cherished recipe and have since made one every year for Thanksgiving or Christmas.  I added it to the menu for work (dessert being an added bonus for a special) and was greeted to much praise for its flavor.  And so, I honor Mrs. Rebovich by sharing it once more...with you.

Texas Fudge Pecan Pie with Vanilla Ice Cream

Yield: 1 pie

 

Ingredients

2/3 cup evaporated milk

6 ounces semi-sweet chocolate chips

2 tablespoons butter

2 eggs, beaten

1 cup sugar

2 tablespoons sifted flour

1 cup chopped pecans

1 uncooked pie shell

 

Preparation

Combine milk, butter and chocolates in small saucepan; cook over low heat, stirring until chocolate melts.  Remove from heat.  Separately, combine eggs, sugar, flour, salt, vanilla and pecans; stir in chocolate mixture.  Pour into pie shell.  Bake at 375° for 35-40 minutes.  Let cool slightly before serving.