About Those Recipes, Or Hanging In The Kitchen With The Dress

Aug 26, 2011 by

I’d like to point out a couple of words in the subhead of my upcoming book, The Little Black Dress and the SONS of Thunder~ Recipes on Life and Food.

Those words being “recipes” and “food.”

I try to write “tight” as they say, meaning I mean what I write. There’s no underlying secret code.

So, getting right to the point, yes, sprinkled throughout the book are some of our favorite recipes.  Below is a chapter from the book on said recipes:

Scattered throughout this book you will find a few recipes, enjoyable morsels of the food variety when words won’t suffice.

  When I started out as a cub reporter, I barely made enough to pay the rent. Food was a luxury. And so I worked on the weekends at an incredible restaurant specializing in French and Creole cooking.

  I don’t cook. I create. Recipes are made to be broken.

  I think I did pretty well. Some of these won the heart of the Little Black Dress, so I’ve got that going for me. After we were married, we started writing down a few and several years ago put together a small cookbook for friends.

  The Dress and I make a good team, probably because we are polar opposites in the kitchen. I clean as I go, the LBD believes in using every pot, pan and dish available, and worry about cleanup later.

  I look at a recipe as a guide. I’m not into ¼ and 1/8 measurements of some seasoning I’ve never heard of.  I usually pour seasonings into the cup of my hand and throw it in. I’m into dashes, shakes, squirts, the term “a lot” or “a bunch” and every now and then a pinch. However, for the sake of getting you started, I’ve added some rough measurements.

  The Dress follows the recipe and is constantly asking me how many pints to a quart, teaspoons to tablespoons and so on and so forth. I finally just wrote up a measurement chart for her. We’ve taken that old chart from Washington, D.C. to Alaska to Georgia.

  But we have fun. And that’s what it’s all about.

  Many of the recipes you’ll find here are named after friends of ours. Those who, willingly or unwillingly, served as guinea pigs. The least we can do is pay them tribute.

   As I said, recipes are made to be broken. Please break ours. If you find an ingredient you don’t like, don’t use it. I don’t think I’ve ever used cream of tartar or coriander seeds. Personally, I think some chef just threw those in to be uppity.

  On the other hand, if you’re trying Milt’s chili, you are going to need chili powder. It just won’t work otherwise. Same for a curry chicken dish. You kind of need the curry.

  These recipes are not a blow- by-blow or step-by-step. Just guidelines. I am constantly asked “how much of this” or “how much of that.” I don’t know, how much do you want? I rarely make a recipe the same way each time.

  We use an outdoor grill – a lot. For years we used gas grills, but maybe because I’m getting older, I’ve switched to charcoal and the old ways. We’re not going to waste your time telling you the intricacies of using your grill. If there’s one thing I’ve learned in cooking, you never mess with a man’s (or woman’s) spouse, dog or grill. 

  It’s about sharing great food with great friends.  Make it your own.

  And enjoy.