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Chef Lewis

 

Chef Lewis is talking about the best kitchen tool you can have in your kitchen. I have one and I have to agree, wouldn’t trade it for the world! See what he has to say:

What is the best kitchen tool you can have in your kitchen? A good knife!

For the last ten years or so the Japanese Santoku knife has been all the rage for chefs & home cooks alike. Some people may be intimidated by this strange looking knife,but I’m going to tell you why you should have one…..NOW!

The knife has a lot of features that I love!

1) It is lighter than most chefs knives, but basically the same size
2) Its hollowed edges(called cullens) keep fruits & vegetables from sticking to the blade
3) The handle is generally smaller than that of a traditional chef knife, therefore a little easier to handle for long periods of time
4) The blade is thin & sharp allowing it to cut very cleanly through almost anything
5) The width is large enough for you to chop your product, then help you scoop it into whatever you’re making. This saves a lot of time.
6) The edge is curved enough to allow rock-chopping (keeping the knife tip on the work surface while moving the blade up & down)

So you see this knife is very versatile. I tell people all the time that a good, sharp knife is the most important kitchen tool that you can have. If you can only buy one good kitchen knife, make it a Santoku, you won’t be sorry.  I hope that this info takes a little mystery out of this wonderful addition to any kitchen.

 

Happy Mardi Gras!!

mardi-gras

At one point in our lives we all took a family vacation to New Orleans. Now, it wasn’t at Mardi Gras time and we thought it would be a fun family time…boy were we ever in for a shock. It doesn’t matter at what time of the year you go, New Orleans is a party town. A young Tate (he was probably around 8) got a large education. He learned all about the female anatomy during that trip. You should have seen his face at every corner we turned. And the human statues…they are just CREEPY. Of course this was all before Hurricane Katrina hit and I can’t say how things are this day and time but I would never recommend going to New Orleans for a family trip. We stayed one day and moved on. We weren’t looking for park model homes,  just a nice family vacation in one of this country’s most famous cities…what we found was a park alright, a park for adults.  However…

…My friend Chef Lewis LOVES Mardi Gras. He kept telling me about this dip that his Nana Mary makes that is out of this world good. It is a Mardi Gras tradition at their house each year and he wanted to share it with all of you to celebrate this Fat Tuesday:

This is a Naw’lins classic for your Mardi Gras party
6 OZ Pineapple Preserves
10 OZ. Mint Jelly
4 Oz. Prepared Horseradish
8 Oz. Block of Cream Cheese
Combine the pineapple preserves,mint jelly,& horseradish.Pour over a softened block of cream cheese.Serve with pita chips
*You can add more horseradish if desired

 

This is a guest post by my friend Chef Lewis, I have a lot to say about it, but you have to read about his side first:

I have a confession to make.  It is so unbelievable that only a handful of people outside of my wife know it.  It is so shocking that I have been afraid to let it be known for a long time.  I DO NOT LIKE KRISPY KREME DOUGHNUTS. There! I said it. It’s out there.

Now before you get an angry mob together to march me to the Mason Dixon line, or start saying things like “Get a rope” or “Let’s tahh & feathah this cahpetbaggah!” let me explain.

First of all, I am Southern, born & raised in Alabama.  Attended a university in Kentucky.  A season ticket holder for the Crimson Tide.  All of this should establish my Southern street cred.

I have my Nana Jean to blame for my shame.  I traveled with her a lot as a child.  Often we went north. A lot of times we had breakfast at a Dunkin Doughnuts.  She introduced me to a cake doughnut with an ice cold glass of milk.  That is one of my fondest food memories!

Now my Nana will eat a Krispy Kreme doughnut now & then, but her heart will always belong to a box of Munchkins!

I know that I am supposed to veer through 2 lanes of traffic endangering the life of my wife & unborn child when the “Hot” sign is on, but it’s just not in me.

As a chef, I pride myself on my sensitive palate & well-honed taste buds.  I have given Krispy Kreme more than a fair shot at my affection & cholesterol.  It just has not happened.

I’m sure that I will now have to memorize all of Rhett Butlers’ lines in “Gone With the Wind”, or get up at halftime during the Iron Bowl & sing “Dixie” before I am allowed to show my face at a Southern belles coming out party, but I don’t care! I am free of my burden.

Bric and I had a little trip to make this past weekend and as we were traveling through Roswell we passed a Krispy Kreme and the “HOT” sign was on. I almost died as I was sitting in the passenger seat hollering at Bric “The Hot sign is on, the HOT sign is on” and he kept right on going. REALLY??? We live in Hicktown where there isn’t a doughnut shop in sight and you are just gonna drive past? A few minutes later Chef Lewis and I were on the phone and I was just a fussin about Bric going past the Krispy Kreme, the HOT sign being on and me not getting my way. Chef Lewis could only laugh at my dilemma and he let me know that I would live. Some friend he is!

After we go about 30 more minutes down the road Bric looks over at me and says “So, what does the Hot sign even mean?” Yeah, he isn’t from around here. He was imported from that foreign land known as San Diego California and apparently I have some more educating to do on that man. By that point I was back on the phone with Chef Lewis and all he could do was laugh some more. THEN…I find out my supposed friend who laughs at my predicament doesn’t even LIKE Kripsy Kreme doughnuts and has NO sympathy for my cause. NONE, not even an ounce. I just had to tell ya’ll about it. Cause I KNOW you my friends will provide me with the sympathy I so need and deserve for such a devastating event in my life. I know it saved me from gaining a few of those pounds I have lost but DANG it! I wanted one!!

 

 

Hey Guys! This is Chef Lewis.I grew up in North Alabama around all different kinds of food.Both sides of my family had great cooks with one important attribute: an adventurous spirit.My mothers’ parents were always entertaining,so they were always looking for new & exotic dishes.I remember my Nana Mary saying that she was making pizza in the 50′s.That may not sound like a big deal,but I assure you that a pizza in Florence,AL in the 50′s was a bit unusual.Her husband (Pappaw) was always in charge of the meat.One of my greatest memories with him is when just he & I went to Atlanta in the mid 80′s to pick up his “Big Green Egg”. Yet again,in 1985 there were not a lot of Japanese smokers in North Alabama.My Nana Jean on the other side was the traveler.She was always re-creating dishes that she had eaten while she was on vacation.I remember helping her prep the vegetables for her shrimp creole when I was only 8 years old. It really is no wonder that I always wanted to be a cook.I left home to go to culinary school & have been cooking  professionally for the last 20 years.

Here is a recipe that is a little different from the usual French Onion Dip.My grandmother & I have made a version of this for years for our catering clients.I jazzed it up a little bit,so I hope you enjoy my modern twist on a classic!

Caramelized Shallot Dip

1 tbsp. olive oil (not extra virgin) or vegetable oil

1 & 1/2 cups sliced shallots (you can use red onions if desired)

4 oz. cream cheese (softened)

1 cup sour cream

4 oz. bleu cheese

1 clove of garlic minced

Saute’ the shallots & garlic in the oil.(8-10 mins.) Let cool for about 5 mins. Add sour cream & cream cheese. Mix well. Gently fold in bleu cheese. Serve immediately with pita chips

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