The Food Exodus
The Food Exodus:
Everyone has been there at one time or another, facing a time of transition. Whether it was change in employment, a stroke of life plan genius, or an end of the road situation. We’ve all crossed that bridge. For me, cooking is a life of blood, sweat and overwhelming achievement. With culinary failure, has come numerous successes. The food world is ever changing as we adapt to our culture and our worlds deepening food needs. The cost prohibition, whether man made or environmentally induced, has made many staple american menus out of reach for daily consumption. As a chef, being ahead of this curve is a risk-reward venture. As a culinary lover and meat enthusiast (lets not forget butter), a dietary change was needed. Over the last several years, I have grown to love numerous genres of food styles and cooking methods. This Andrew Zimmerman approach is a delight.
Growing up in Memphis TN, a plate was considered incomplete without a slab of ribs and mom’s three cup mayo bacon potato salad. I know Memphis has an abundance of culinary confections, and I treasure the numerous food inputs this place has invested in me to carve my career. I can smoke a slab of ribs with the best of them. I love my memories with my older brother Ralph and our “Rib Off” competitions. With that knowledge it only wet my appetite for something deeper, something not yet discovered the mystery of what was around that bend.
This great exodus is not an abandonment of those exposures, but an adaptation. A morphing of sorts into something integrative. If you don’t grow you die, those are laws written into our life cycle. The feasibility of healthy, sustainable food options, has taken the shotgun seat of our eateries. The exponential growth of GMO related food allergies has become noticeable. Our bodies are full but starving. Rejection of the fast-money, cheap production food web, is creating a biblical scale exodus. Consumer dollars are swarming the small, local farms/producer
Biriyani Rice Cakes with Garbanzo Bean and Jing Eggplant Curry
Invite 6 Friends!
1 C Red Bhutanese Rice
1 C Jasmine
3/4 C fresh garlic
2 C heirloom tomatoes (medium diced)
2 C cooked garbanzo beans
3 C jing eggplant (skin on) medium diced
1 ea kafir lime (or regular lime) need zest too!
2 C coconut milk
2 T Of Curry powder
1 b fresh cilantro
1 ea Cayenne Long or thai chili fresh
1/2 t garam marsala
1 t Cayenne powder
2 T Olive Oil
1 T fresh grated ginger
2 ea Lemons and zest
1 ea Melrose pepper juliened and seeded
1 pch Fenugreek seed A slice of heirloom watermelon adds a nice cool refreshing flavor!
Cook Rice until done but still with a bite rinse for a sec under cool water just to shock it down. Drizzle a little olive oil and toss with hands.
In a small mixing bowl mix half of your garlic, cayenne powder, juice of 1 lemon and zest, cilantro and pinch of garam marsala. Mix this together with rice and season with salt and pepper. Form this into cylinders for pan searing later.
Curry Sauce. Toast your curry and marsala with olive oil in your saute pan. This help to bring out the oils in the spices. Add your ginger, garlic fresh peppers, eggplant, tomatoes and then beans. Put a little color on your veggies in the pan. Then deglaze with coconut milk. Season with S&P.
Squeeze the kafir lime and zest lightly over the dish. toss in fresh cilantro to the mix. Place a nice portion of the curry on the plate. Place your tower on top. Garnish with pan fried spinach or other green you have on hand. Serve with Naan Bread (pita works okay also)
Notable Seeds for Recipes:
Ping Tung EG109
Vorlon Tomato TP129
Garlic German GB108
Thai Hot HPP107