Elite flavor, down-home feel
[2008-7-28]
Tag : Best Way to Cook Asparagus
At one of the counters, Nicole Smith, 25, chopped the asparagus andcarrots that would accompany the dish and plugged away at opening abottle of white wine, which she would use to sauté the salmon.A self-taught cook whose love of preparing food emerged out ofnecessity - "My mother is a single mom and she used to workevenings, so if I wanted to eat . . . I would just cook for me andmy sister or cook something for my mom to take to work at night" -she noted that white wine had become a staple in her culinaryrepertoire.
"My favorite thing we've made so far is salmon, where we season thesalmon and add a little white wine and lemon to sauté in thepan," she said, adding that she had made shrimp scampi at homerecently and realized she was missing a crucial ingredient. "I wasyelling 'Someone go to the store and get me white wine."
Smith, who is half Jamaican and is thinking about eventuallystarting her own catering business, also hopes to pick up tips forhow to make a dish that has long eluded her: jerk chicken.
"When they spice it up, they spice it up and it's really hot, so itfalls off the bone. . . . It's the best," she said.
Kiara Lattin's parents are from Georgia and Missouri and she saidfood is a key component of family gatherings. "Everyone always getstogether for the holidays and cooks," she said. "We make a lot ofsoul food and my father and I actually compete because he thinks hecan make the best fried chicken."
At one of the counters, Nicole Smith, 25, chopped the asparagus andcarrots that would accompany the dish and plugged away at opening abottle of white wine, which she would use to sauté the salmon.A self-taught cook whose love of preparing food emerged out ofnecessity - "My mother is a single mom and she used to workevenings, so if I wanted to eat . . . I would just cook for me andmy sister or cook something for my mom to take to work at night" -she noted that white wine had become a staple in her culinaryrepertoire.
"My favorite thing we've made so far is salmon, where we season thesalmon and add a little white wine and lemon to sauté in thepan," she said, adding that she had made shrimp scampi at homerecently and realized she was missing a crucial ingredient. "I wasyelling 'Someone go to the store and get me white wine."
Smith, who is half Jamaican and is thinking about eventuallystarting her own catering business, also hopes to pick up tips forhow to make a dish that has long eluded her: jerk chicken.
"When they spice it up, they spice it up and it's really hot, so itfalls off the bone. . . . It's the best," she said.
Kiara Lattin's parents are from Georgia and Missouri and she saidfood is a key component of family gatherings. "Everyone always getstogether for the holidays and cooks," she said. "We make a lot ofsoul food and my father and I actually compete because he thinks hecan make the best fried chicken."
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