Post-Mudrun Road Food Post

After the SuperHero Scramble Intimidator 8 mile obstacle race on May 25th, I was, as you might guess, just a little hungry.

 

 

State Road 33 brought me back through the small town of Groveland as I journeyed north from Revolution Offroad (the venue for the Intimidator run).

 

I had passed through Groveland on the way to the race that morning, but at that time I hardly noticed the town as my mind was on the upcoming race and getting there on time.

 

Now, exhausted and battered from the run, I could take my time and scan for a bite to eat.

 

Running 8 miles on a breakfast of mostly lean protein washed down with high carb sports drinks seemed like an awesome excuse to feed my fried chicken addiction so I turned on my GFCPS device and waited.

 

In no time the GFCPS registered a hit and I turned into the well worn parking lot of "Krispy's".

 



 

I didn't come here for the landscaping...

...or the architecture.

The prominent "Livers and Gizzards" sign was a good sign.
I'm a gizzard man myself, but that is beside the point. Offering fried innards is usually a sign of a real fried chicken place.
Convinced by the fact that a place this tired looking in a small town, must be popular with the locals,(It's not likely to pull in too many franchise oriented tourists)  I decided to give Krispy's a try.  



For about 8 bucks I got 4 pieces of perfectly fried, hot, moist chicken, fries, slaw, and an apple fritter.

I got mine to go, because I had a half-baked plan to take a back road through the Green Swamp on my way home. That plan fell apart when the dirt track I was on forked. Traveling sans map as I often do ...(no, I didn't have a smart phone with me) ... the forking road caused me to backtrack and head home on asphalt.

I tell you that part of the story for this reason. The Swamp misadventure caused a torturous delay in the eating of the Krispy's fried chicken. When I say torture, I mean this ... the JEEP's tiny cab had filled with the awesome siren smell of hot fried chicken the moment I tossed the white bag on the passenger seat beside me.

For fifteen minutes of Swamp driving and back tracking, the smell had been taunting me.

When I finally dove into it, the chicken was still hot, crispy, and juicy.

Crumbs flew and soon my lap was covered with crunchy bits, but who cared? 

Not me, bro.

I did come to my senses and resist the fries and the fritter thing ... much to the later delight of my Labs.

But that chicken ... oh my ... that chicken.

Not a molecule remained when I was done.

Even the lap crumbs were gleaned.

I'm already signed up for next May's SuperHero Intimidator 8 mile race and I WILL be stopping at Krispy's on the way home from that one too.

Chicken (stew) On Sunday

The fridge was full of leftovers and we needed to make space for a huge turkey in a few days.

So I got busy ...

Into the cast iron skillet went a cut up chicken seasoned with kosher salt, Greek seasoning, black pepper, kosher salt, thyme, and some Tony C's.

In the fridge, I found some leftover green beans, two baked potatoes, a hunk of onion, a box of fresh mushrooms, and of course, garlic.

While the seasoned chicken browned in the skillet, I cut the baked potato into chunks.

I chopped a few cloves of garlic and the onion too.
The onions went into the cast iron dutch oven after I splashed it with grapeseed oil.

Soon the mushrooms were clamoring to join the onions in the hot tub, so I tossed them in too.

Then the potatoes joined the tub party.

You know what happened next ... yup, the green beans stopped being wall flowers and joined the party.

Nothing gets a party going like fine, $3.00 wine from Walmart ...

... so I added it too.
By this time the chicken had heard about the hot tub party next door and they crashed the scene.

I cleaned up their mess with some of the wine and ...

... tossed it and the stragglers into the hot tub.

After everybody was in the hot tub, I sent them to the sauna, at 400 degrees F, for about 25 minutes.

The party turned out exactly as I hoped it would.

Don't you love it when you "wing it" in the kitchen and the end product matches your expectation?

Eat Your Colors! Asian or Italian? Both!

This is making something from nothing.

Home alone one evening last week, I only had myself to feed and I wanted something healthy and colorful.

The fridge was looking poorly with a little of this or that lying about in half empty bags or plastic containers.

There was a half bag of sweet red, yellow, and orange peppers, a few carrots, a quarter cabbage hunk, an opened container of once fresh mushrooms, 4 small inner stalks of celery, 4 or 5 green onions, and lots of garlic.

There's always lots of garlic here.

I pulled the poor veggie refugees from the fridge and chopped them up.

A frozen chicken breast got the same brutal treatment, plus a little soak in a teriyaki, wine, vinegar, red pepper, ginger, cornstarch marinade.



Then there was a little stirrin' and a little fryin' in the trusty wok.
Some peanuts and two datil peppers jumped in to liven things up.



And ... VOILA!

(That there is Francais, ... I don't know how to say VOILA in Chinese)

Two days later, I'm at it again.
But, this time, I'm feeling Italian.
No one has been to the grocery store, so the pickings are almost the same.
No cabbage this time ... that doesn't strike me as very Italian, so two plum tomatoes agreed to take the cabbage's place.

Before the chicken breast went into the cast iron skillet, I squished it around with a mixture of kosher salt, oregano, basil, and cayenne until each piece had a good coating.

Then the veggies hopped in.

Later, whole grain pasta was conjured from pure boiling water ... yes, it seems like magic to me also.
This went into the skillet too.
A splash of cheap wine, a gurgle of chicken broth, and a healthy toss of romano cheese ... or was it parmesean ... whatever ... they went in too.



And ... VOILA!
That is still French, I don't know how to say "VOILA" in Italian.
Two different meals.
Two different countries' quisine.
Same (almost) veggies.
Same poor chicken ... well, it's possible.
Same white chopstick bowl.

Feels kind of DEJA VU.

That's French for ...



CEDAR KEY SEAFOOD FESTIVAL PREPARAPALOOZA

GOOD GRIEF!
WE HAVE BEEN COOKING ALMOST EVERY EVENING SINCE LAST SATURDAY!

The picture above is a collage of scenes from the mega-chowder production day Saturday. The location is the professional certified kitchen of the Southern Sisters Hospitality company.
We made 30 quarts of Minorcan clam chowder on that one day. Since then the total volume has risen to about 50 quarts. It's all frozen now, but I will be up EARLY in the morning to bring it back to life.

I've lost count of the jars of Minorcan datil pepper relish that we prepared there, but I think it is over or around 50.
We are calling it Cedar Key Shark Sauce, since our Cedar Key School mascot is the shark, and the profits are going to the school.
Specifically, the money will help fund our Marine Science Program and our High-Q Academic team.

From now until sometime Sunday evening, all will be festival madness, so I have no idea what sort of posts will or will not make it to PF for the next couple of days!

COME TO THE FESTIVAL THIS WEEKEND, EAT SEAFOOD, BUY ART, SOAK UP SOME REAL FLORIDA!

PiRknotSquare and ShrimpRknot Either

Last week, I had to be away for two days of training and some of my fellow teachers covered all my classes. They did this because the school budgets are so slim, it's hard to afford a substitute teacher these days.
And ... they don't make much, these brave substitute teachers, so that tells you something about the budget.

I wanted to thank the regular teachers who lost a planning period or doubled up, so I made a blueberry pie.

Not an extraordinary thing, but it was my first real, gotta crust, not a key lime ... PIE.

I found a recipe online,  pulled a bag of my own home grown blueberries out of the freezer, and got started.

My version of "dot with butter".

My version of a shark, made from the trimmings and leftover bits of crust.
The shark is our school mascot.

The thing about giving a pie to someone as a gift is ... you can't really taste it to see if it came out alright.
Nobody gives a pie missing a test slice, as a gift.
It just isn't done.

I left it in the conference room with a note thanking the teachers who covered for me.
In the afternoon, I had a washed and empty pie plate, so I guess it was okay.

In the foreground, a plate of salad and some of the shrimp that I caught back in August.

That was supper Saturday night. You can mess shrimp up in a million spiced, breaded, bacon-wrapped ways, but there is something to be said for minimalism with such a delicately flavored beast.

These were cooked by dropping them into hot water and almost immediately removing them.

Well, yes, I confess to dipping them in our homemade datil pepper relish. We made a big batch Saturday (background) and the whole house smelled AWESOME all day.

No way I was passing that up with a plate full of shrimp at the ready.

I may be a shrimp minimalist, but I'm not crazy.

Triple D: Dad's Datil Doom

Last November, I wrote this ...

"In my refrigerator is a datil experiment that is meant to mimic a Tabasco type sauce using datils.

I took bright orange, ripe datils and chopped them in a food processor.

Then, I combined the caustic orange goo with a little vinegar and salt.


I don't have oak barrels, so it's aging in a glass jar, but it smells wonderful when I pop the top to check it.
Months from now, I will process it again and then strain it for an orange liquid that I hope will be amazing.
I will let you know."

Well, it's time to let you know.

The fresh peppers on the right were just picked. THEY were off my best, most vigorous datil plants and they are the source of the seeds for the upcoming 2012 gardening season.

I didn't waste the fruits of course, they will be used to make some of our traditional tomato based datil pepper relish.

This post is really about the jar to the left.

It contains ripe datils from last year that were chopped in a food processor before being placed in that crock with vinegar and salt.

It's been curing in the fridge since November, and with a new crop of peppers pouring in, I chose yesterday to finish it off.

The photo above shows half of the aged pepper mix already reprocessed into a smooth sauce. On the right you can see the remaining half awaiting  a turn in the food whacker.

I had thought I would strain it through cheese cloth, but cancelled that idea in favor of just giving it a heck of a puree ride in the processor.

I'm not afraid of the extra heat those seed will provide.

This sauce is going to stay in the fridge, hence the lack of canning equipment and boiling water.

I have a long list of things to add it to ... seriously considering wings as my first experiment.

Don't let the "DOOM" part scare ya'.

I dipped out a spoonful to taste test it and it was pretty damn wonderful.

Certainly good enough that the Pure Florida Crock Of Datil Fermentation will soon be curing a new batch in the fridge.

I have peppers coming out of my ears.

Not really.

That would be weird.

Heading Shrimp

How these beautiful shrimp got to my kitchen is the subject of another post ... probably the next post ... if nothin' don' happen.

 

This is my SOP for heading shrimp.

• A bowl of shrimp still wearing their little heads.
• An empty bowl to receive their little punkin heads.
• A bowl with ice to receive their little headless abdomens.

 

 

I must have headed 6 or 7 bowls this size ... 5 gallons in all.

 

Here's the end product, one giant blue bowl full of headed shrimp ready for freezing and one bowl full of shrimp heads ready for the compost pile.

 

I kept out a big pile of shrimp for a boiled shrimp supper and froze the rest in quart bags that contained a half teaspoon salt, 70+ shrimp, and water to fill the bag.

 

FRESH shrimp frozen that way stay delicous for YEARS.

 

Last week we ate shrimp from a bag that was frozen in 2006. They tasted like they were just caught.

Encasing them completely in water is the secret ... to be honest, I'm not sure the salt does anything, but it is tradition and what could it hurt?

 

Soon come ... a post about catching shrimp.

Datil Pepper Jerk Chicken

My Jerk Chicken Jones was Jonesing me earlier this week and I was home alone for a few days, so it seemed like the perfect time to experiment.

First, I checked my available ingredients ...

From the garden I was able to gather a handful of possible ingredients.

Please do not picture a Southern Living magazine type garden when I use that term here at PFHQ.

It's more like some hippie permaculture experiment crossed with bubbaquaponics.

It's messy out there.

But things grow ... sorta.

I checked the basic Jerk procedure found in one of my favorite MAN cookbooks, "How To Grill", by Steven Raichlen.

I had most of what I needed, but there would have to be a few substitutions.

This is life.

Above, from left to right:

Datil peppers

Cilantro

Greek oregano

Basil

Rosemary

Into the food processor went the fresh stuff listed previously, plus a long list of other ingredients in  Steven Raichlen's recipe.

The original recipe called for Habenero peppers of course, but this is the land of the datil and I have a blue million of them out in the pepper patch right now.

The chicken was "jooked"  with holes to allow marinade to enter, and then marinated in the fridge for the afternoon.

This is not slow, off the heat southern BBQ cooking.

This is grilling on hot coals.

The marinade is a green goo loaded with all the flavors of those fresh herbs plus the off the shelf seasonings from the kitchen pantry.

I savoried up the smoke by tossing some water soaked Allspice berries and leftover fresh herb stems on the hot coals.

Bless this chicken, may he rest in pieces.

It's important to let a piece of meat, hot off the grill, rest a bit before you dig into it.

An easily removable wing says, "I'm ready!"

I'm glad he was ready, because I know I was.

Look Ma!

No French fries, no baked potato loaded with butter and sour cream, no macaroni and cheese ... no high fat and high calorie starchy stuff.

Green carbs and lean protein

(You can skip the following rant by scrolling down to the part where I talk about how the Datil Jerk Chicken actually tasted).

DANGER RANTING ZONE!

Did you see the report a week or so ago about how the USA is in the top ten list of fattest countries on the planet?

And, the south is the fattest part of the 9th fattest country on the planet?

Just ballparking the figures here, but about 30% of southerners are obese... not a few pounds overweight, but obese.

We do love our fried foods down here.

And sweet tea (which is essentially a flat soda as far as sugar goes)

Toss in a restaurant industry that seems hellbent on creating the cheapest, unhealthiest kitchen creations possible, mix in our bacon greased, pan fried southern traditions,  wash it all down with sweet tea and soda ... and you've got the perfect recipe for a culture of obesity,diabetes, and heart disease.

Oh, and don't forget to be almost completely sedentary ... why, that's the icing on the cake.

(Cake, did someone mention cake?)

Man, I love cake... just not every night.

Statistics like those in the Fat State List sadden me, because I work with kids and I see the situation getting worse, not better.

It's frustrating ... which, I guess, is why I interrupted this food post with a mini-rant.

My apologies.

Let us get back to the healthy and inexpensive meal above ...

END RANT ZONE

RESUME NORMAL EATING HABITS

So, how was the Datil Jerk Chicken?

Delicious!

How would I improve it?

Up the datils!

 I cautiously used 4 or 5. I think I would up it to about ten for a fiery hot JERK.

(... or maybe, just use them whole without seeding them)

I would also plan ahead so it could marinate longer and allow the Jerk marinade to infiltrate the interior more thoroughly.

Otherwise, I wouldn't change a thing.

Datil Harvest Begins, Blueberry Harvest Winds Down, Stoichiometry Heats Up

Emma picked the first blueberries from the backyard patch in very late April and we are still picking.

Based on what is still hanging from the tired branches, I think this 2011 berry harvest will end right around the end of July.

Let me tell you, I have eaten a blue million of them and I prefer them fresh while I pick or almost as fresh from the bowl of just picked berries.

Still, they do taste good in other ways and a blueberry scone is one of my favorite "other ways".

The dough picture above is actually a cinnamon-blueberry scone, since we simply added our berries to a favorite cinnamon scone recipe.

It was almost as good as the ones at Merciers Orchard in Blue Ridge, GA.

Above, you see the finished product, hot out of the oven, and still on the parchment paper.

Listen up ... parchment paper ROCKS!

Who knew you could slap dough on to paper, toss it in a hot oven and not burn down the house?

Well, okay ... Ray Bradbury knew this a long time ago, but he's a genius.

Currently, a trip to the garden brings back a mixed bowl of sweet and heat.

Those are datil peppers of course.

They are next years seed crop and this year's chowder, pilau, kung pao, black beans, chili, and anything else that needs improving with heat and unique flavor.

Bear is not much for spicy food, but he does love a good scone. Here he is begging for a nugget of sconey goodness.

He had his annual check up this week and the vet could not get over what a magnificent, muscular, healthy, handsome, happy specimen he was.

I had to agree of course.

Scones and coffee, blogging when I should be studying, missing posts due to work ... what is the world coming to?

This is the "Summer of Chemistry" for me.

At my new school, I am the entire high school science department (and a third of the middle school).

My course load is:

1. Eighth grade comprehensive science
2. High school biology (2 classes of this)
3. High school environmental science     
4. High school marine science honors     
5. High school chemistry                           

Yes, you counted correctly ... 5 preps.

5 science preps.

I am used to multiple preps (3)coming from a small school, but this school is really small and everybody has multiple preps to the extreme.

Of those preps, chemistry is the totally new one and the most challenging.

Of course there is a teacher test($200!) to take, since it doesn't fall under my other 3 certifications.

I use a lot of chemistry foundational information in my other courses, but the last time I did any stoichiometry problems was ... ohhhh, let's see ... 1977-78.

So, no novel at bedtime for me this summer ... at least not until I pass this test.

I fall asleep with one of many chemistry books on my chest most nights.

I'm even skipping a family trip so I can immerse myself entirely in chemistry equation work while everyone is gone.

So bring on the scones and coffee and pass me my scientific calculator with more buttons and functions than an Apollo era computer.

If you are thinking, "FC, why make this change and put yourself through all this.", just be patient.

There is a method to my madness and in a future post I will share it.

Fried Fish and Cardinals

Above, you see Bear inspecting my dinner plate for possible flaws in presentation.

I told him, "This is not about pretty, it;s about eating."

He seemed fine with that, especially after I mentioned that I had fried up all the little dark meat "fishy" trimmings for him.

Those little tidbits allowed me to eat MY fish without a drool damp Lab muzzle pressed atop my thigh.
We both love good fried fish.



In fact, fried fish is the only way to eat fish ... in my world.



SHE likes blackened fish and while I agree it tastes pretty good, it's only a minor second to good fried fish with a thin and crispy corn meal crust.




If you are caloriphobic, dwell on this for a moment ...


Certainly breaded fried foods are not low fat. Even fried quick and hot, the breading will absorb some oil.


But ...


I think we should take a look at the traditional sides ... the evil minions of the American plate ... especially the restaurant plate.


Order a fried catch of the day in any restaurant and the typical  meal will include one or two hushpuppies, mounds of french fries or a baked potato with butter and or sour cream on top, mac and cheese, baked beans, and if you are at a Red Lobster (ugh)... baskets of cheese biscuits.

Now wash that down with unlimited soda ... don't get me started on this one.




THOSE are your cuprits.


Run back up and look at my plate.
I planned to eat a bunch of fish, ... fried fish, so my only side is unlimited salad (there really is other stuff in that salad, I know it looks like lettuce only).
The red stuff is homemade datil relish.



This concludes my soapbox session on American eating habits and also my defense of fried fish.

Summation: Plan your sides and don't eat it every day.

You are welcome.




But what about the blueberry crop you ask?

The cardinals are quite pleased with this year's blueberry crop as am I. As I have mentioned before, we share the crop.
There is plenty for both feathered and nonfeathered blueberry lovers.

I like them cardinal style, eaten right in the thicket, but in this blistering heat, what I really like to do is cram a bunch of them into some yogurt and dig in.

Yo, plait the video below and watch how the cardinal likes her blueberries.