-What’s Cooking?-


I’ll make this brief. I know you don’t have time to sneak a peak at what’s cooking over at Spork HQ. That’s cool, presents have to be bought and wrapped. Right now while I’m writing this I have probably short changed somebody on their X-mas present – sorry.

The dish pictured above is my first stab at a Brunswick Stew. Some believe this stew came from Virginia and others think it originates in Georgia, well I would say that this version sits somewhere in the middle. Every chef rocks out their own take on it.  This one is an amalgamation of two recipes from a magazine I picked up while on holiday. On the day, it appealed to me because of the use of canned tomato soup, ketchup and BBQ sauce.  A shortcut dish ain’t really my style but I wasn’t vibbing off of the expedient nature of the recipe, but more coming at it from the stance that they were ingredients used as a tool for ultimate flavour. Just as using fresh tomatoes will give off a certain taste, so will these items. It just depends what you are looking for. The stew should contain some kind of game, some used to use squirrel and here I’m using rabbit. The other protein comes in the form of smoked South Carolina sausage.

The other appealing part to this dish is the use of corn and beans(flageolet in this case). I’m still coasting on the coattails of Autumn and making this stew keeps me connected to that harvest fest feel.  The backbone behind this creation is an ox tail stock that I made from the left over bones of a previous dish(see- The Good, the Badasss and the Fugly). This process connects one dishes energy with the next, becoming a constant and fueling creativity in the kitchen at the same time.

The second dish was a real flirtation in the experimental. Grits have become a bit of a pet project over the last few months and no other starch(potatoes,pasta) seems willing to absorb as much flavour into its system as these stone ground suckers. Here they have to contend with a base of ox tail stock(yep I made a lot) and light soy, plus a good glug of rice wine. If you turned on to this page expecting a traditional take, then time to flip the switch and google another site.

I’d been eyeing up some Chinese sausage for a long time and wondering what to prepare them with. Last year I made a fried brussel sprout with chorizo dish that was drizzled with a fish sauce vinaigrette(check out the book ‘Made in America‘). It was so bold, the fish sauce banged the inside of your mouth – alive, sweet and sour. All I had to do was switch the chorizo for Chinese sausage and serve it on grits that had been imbued with the soy and rice wine. The final result had congee feel to it, which I was quite pleased with; it sat somewhere between the Mason-Dixon line and the Great Wall of China.

“I thought he said this was going to be brief?” Cheers for reading all the way to the end – “G.N.”


Tags: , , ,

Categories: Dishes, Tradition


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