What’s Happening – December 2023

It’s Christmas 2023 – Merry Christmas to Each of You

As I have said before, in these “What’s Happening” newsletters, I’ve been talking about food and wine. Plus I’ve shared recipes, class talk, along with restaurant experiences. It sure is fun to write without newspaper word limits and share as many photos as I want.

By now most of you know my weekly column appears in the Auburn Villager. I am so excited to be able to share with the community in this vibrant way. It is different content from the newsletter. Please look for me in The Auburn Villager. Read both of them. I know that many of you are already reading. I hear about it. Thanks.

Aimee and I wish you the joy of the season. The year is almost over except for the shouting! Use the remaining time to reflect on all that has been good for you and your loved ones. We have so much to be thankful for.

I decided to publish the December newsletter here at Christmas rather than last week. My fall has been difficult. Almost a month in hospital. Even with therapy, I still cannot stand and therefore can’t walk either. I am making progress, but it sure is slow. I sure will be happy when I can spend time out of my chair.

It is my plan to begin classes in late January. We will do as last year – have one class combined for January and February. The dates will be confirmed soon. I hope many of you will join us.

Visits This Year

In the late Spring I visited Wild Flour Bakery in Waverly. Such a fun place to grab a sandwich plus get a bag of goodies to take home.

Lafayette is the home of Stephanie’s. What a find. In my visits, I had a killer Cheeseburger. Other times there were great veggies plus the best Fried Green Tomatoes I have ever had. Yes, that includes the ones we made at Jimmy’s!

I got to catch up with Kinsey at All I Do Is BBQ. It’s hard to find better ribs anywhere.

Shana Howard came to see me. She has Shana’s Place in Shorter. She has a treasure trove of goodness. Absolutely beautiful prime steaks. Superior pork too. She is a chef and makes items like a traditional butcher shop. Sausage and custom beef blend patties. We had one of her bacon-wrapped Dinosaur Eggs. It was luscious.

Another find was Madison’s here in Opelika. This is a traditional Meat and Three spot. There’s good seating and service inside. Take out is a specialty as well. There are some fine Southern home-style veggies. Crisp fried tasty Catfish sure is good.

I was treated to lunch at 1856 in the Rane Culinary Center at Auburn University. What an experience. My thanks to Chef Christian Watson from The Waverly Local. The lunch was nothing short of spectacular. Several courses of goodness. So beautifully presented it was hard to dig in. One of most memorable was Blistered Shishito Peppers with Tuna Confit topped with Smoked Duke’s Mayo.

Special Recipes

This holiday season I was honored by friends who asked me for a special recipe. Several folks came to me. That’s right — me! They wanted my recipe for a dish they wanted to make. Most cases required me to develop a recipe especially for them and the occasion.

Sure, it was work. Writing a recipe that will work for the home cook can be a challenge. Getting things in the proper order is a task. Shopping order and preparation too. Ingredients in a good order and the quantities that go together. Instructions that make themselves. All those things make a recipe workable and repeatable. Like I said, it’s work.

The result is worth it. Seeing that dish being turned out by someone else and watching others devour it. Maybe sneak a touch for yourself. The word you hear is “yum.” A chef saying, “that was good.”

Let’s look at some together. Feel free to add them to your collection. If you want to make a recipe, I welcome you to visit me and we’ll get at it. I may be in a wheelchair. But I can help you be a success.

My friend Linda Garbe asked me for a recipe for a Turnip Greens Casserole. As I wrote in the Auburn Villager, I had never heard of one. I developed a recipe for one. I was in hospital so I couldn’t make it. Aimee was tasked with the opportunity. So my recipe got tested right up front. She brought me some to try up at Lanier in Valley. Sure was good. Here’s a copy for you to give a try.

Turnip Greens Casserole – Jim Sikes

2 cups                         1½” French bread cubes

2 – 3 TBS                     Olive oil

3 TBS                          Butter

1 cup                          Yellow onion, chopped

1 tsp                           Salt

1/2 tsp                       Black pepper

1 – 27 ounce can          Turnip greens – Glory brand preferred. You can use your own greens if you have them or use frozen and prepare. Make sure to use the liquid in the can or 1/2 cup from preparing your own.

2 large                         Eggs, beaten

1/2 cup                       Mayonnaise – I use Duke’s

1 TBS                         Dijon mustard

1/2 tsp                        Tony’s seasoning

3/4 cup                       Parmesan cheese, grated

2 cups                         Corn bread, broken

3 TBS                          Butter, melted

Make croutons. Heat the oil in a skillet over medium heat. Toss in the bread. No need to season. Stir and turn bread as it cooks. Lightly brown on all sides – 4 to 5 minutes. Remove bread from skillet and drain on a paper towel.

While the croutons are cooking, in a large saucepan, simmer turnip greens for 5 minutes. Allow to cool before proceeding. 

In a mixing bowl, combine greens with liquid, cooked onions, eggs, mayonnaise, Dijon, Tony’s, and 1/2 cup of Parmesan together. Mix well. Add in the broken cornbread and stir to combine. Pour the greens mixture into a buttered 2-quart casserole dish.

Toss the croutons with 3 TBS of melted butter. Spread them evenly over the top of the greens mixture. Evenly sprinkle with the remaining 1/4 cup of Parmesan.

Bake in a 350˚ oven for 45 minutes or until golden brown. Allow to rest before serving.

My good friend Dewey Chatman does me so many favors. Recently his son, Tony, came by and helped me with a communications issue. His experience was exactly what I needed.

I told him I would make his family something extra for Christmas. After a call home, a special side was the answer. I decided I would develop a recipe for an improved Green Bean Casserole. I did it and Aimee made it. A fine dish for a special celebration or just a regular Sunday family lunch.

Green Bean Casserole               

4 – 10-ounce bags       Green beans, frozen             

6 cups                         Water

1 TBS                          Kosher salt

4 slices                        Bacon, cut into 1-inch strips

1 TBS                          Canola oil

16 ounces                   Mushrooms, thinly sliced

4 cloves                      Garlic, finely diced

1 tsp                           Kosher salt

1/2 tsp                       Black pepper

2 TBS                          Flour

1 1/2 cup                    Half & half – more if needed

1 15-ounce can          Cream of chicken soup

1 tsp                           Tony’s seasoning

1 TBS                          Sherry vinegar

1 cup                          Jack cheese – grated

1 tsp                           Black pepper

1 – 2 cups                   French-fried onions

In a 6 to 8-quart Dutch oven, bring 6 cups of water to a boil and add the salt. Gradually add the green beans and push under water. When the water returns to a boil, reduce heat to medium and cook for 5 minutes. Drain the beans and set aside while you make the sauce. Dry the Dutch oven and return to stove.

In the cold pan add the bacon and canola oil. Bring to a low heat and sauté bacon until just crisp – 6 to 8 minutes. Remove the bacon leaving the oil in the pan. Set bacon aside until later.

In the pan under medium heat add the mushrooms and sauté until they begin to release their juices. Toss in the garlic, salt, and pepper. Stir together for 1 minute. Then add the flour and stir to incorporate. Let simmer for a minute or two.

Gradually add in 1 cup of half & half stirring to dissolve the flour. Add in the cream soup. Mix in well. Then season with Tony’s and sherry vinegar. Stir in to complete the sauce. If the sauce is too thick, thin with more half & half. Heat through.

Off the heat gradually add the green beans. Stir to completely wet all the beans. Return to a medium-low heat and simmer for 15 minutes. If there isn’t enough sauce, add a few spoons of half & half.

Pour the contents into a half-size hotel pan or a large or two medium casserole dishes. Mix to level the surface of the green bean mixture. Top with a scattering of black pepper.

Then sprinkle on the cheese. Top with the bacon and fried onions. Baked in a 350˚ oven until bubbling around the sides – 10 to 15 minutes according to the size of the pan.

A message came in from Vicki Hough. She’s been too busy to get to classes recently. At least that’s her story! She was going to an event the next week in Auburn. Something special was needed. Maybe a different sort of muffin was my suggestion.

Regardless of what I was going to do, the challenge was on. The idea seemed suddenly clear. Make muffins using grits. Shoot — why not. I could figure that out. In fact, I could make it where you add some shrimp and have shrimp and grits muffins as well.

But the basic Cheese and Grits Muffins were the answer to Vicki’s need. She sent me a picture and only two were left. After all it’s not polite to take the last ones.

Cheese and Grits Muffins           

1 cup                 Cooked grits – stone ground preferred

2 cups                Flour

1 TBS                 Baking powder

1 tsp                  Baking soda

1 tsp                  Kosher salt

1 tsp                  Tony’s seasoning

2 large                Eggs, beaten

1 1/2 cups          Buttermilk, whole

1/2 cup               Butter, melted

2 cups                Cheddar – extra sharp, grated

1/2 cup              Optional – Cooked sausage or bacon, crumbled or finely chopped raw shrimp.

To cook the grits –

3/4 cup Water, more if needed – less if regular grits

1/2 cup Milk

1/2 tsp Kosher salt

1 tsp Butter

1/4 cup Grits

In a small saucepan, bring the water and milk to a slow boil. Stir in the salt and butter.

Gradually whisk in the grits until all are wet. Let simmer while stirring frequently. Reduce heat as needed. Cook until grits are tender. Set aside to cool.  

In a mixing bowl, add the flour, baking powder, baking soda, salt, and Tony’s and whisk together until fully incorporated. Set aside.

In another bowl, mix the eggs and buttermilk together. Then add butter and stir until fully blended. Stir in the cooled grits. Blend well.

Gradually stir egg mixture into flour mixture. Make sure there are no dry areas. Add cheese 1/2 cup at a time. Blend in well.

Add optional sausage, bacon or shrimp and thoroughly mix together.

Spray muffin tin well. Pour batter into tins until almost full. Bake at 350˚ for 30 to 35 minutes. Works in mini or regular muffin pans. Regular size may need 5 extra minutes.

Another request came in the form of special dish for an Italian Dinner. My friend, Katina Barrow, who is the Chef/Owner at Madison’s in Opelika, asked me,

Spinach and Ricotta Pie

2 TBS                          Butter

1/4 cup                       Shallots, finely chopped

1 tsp                           Garlic, minced

10-ounce package     Spinach, thawed and squeezed dry of water

1 tsp                           Kosher salt

1/2 tsp                        Black pepper

1 cup                          Ricotta

1/2 cup                       Pecorino, grated

1 large                        Egg, beaten

1 – 8”                          Regular pie shell

1 cup                          Pie dough

2 TBS                          Heavy cream for brushing                      

Sauté shallots in butter until soft – about 10 minutes. Add garlic and continue for another minute. Add in spinach and stir until coated in butter. Season with salt and pepper. Continue to cook until warmed through – about 5 minutes.

Stir in the ricotta and mix well. When heated through, add in the pecorino and the egg. Cook another 5 minutes until all warmed and soft. Remove from heat.

Heat oven to 350˚. Lightly dock the pie crust and place into oven on a sheet pan. Cook for 10 minutes until lightly browned. Remove from oven and let cool for 10 minutes.

Fill crust with the spinach mixture. If you like, place decorative stars or other shapes around the perimeter of the top. Brush the pastry with cream. Bake at 350˚ for 25 to 30 minutes. Pastry should be nicely colored and the filling slightly bubbling.

Let cool for service. Cut into 6 or 8 slices. Can be served warm or at room temperature.

Some Favorite Ornaments

Over more than 45 years we have collected a number of special ornaments for our Christmas tree. Each one tells a story. Ones we get to relive every year. What great fun. Here are a few to share with you. Plus our tree, of course.

Merry Christmas from All of Us

This is being a challenging year for us and especially this Fall. Most of a month in hospital for me. Not fun nor a culinary delight. Once the staff found out I’m a chef and food writer, boy did I have lots of new friends. A number of folks I saw had been to Jimmy’s way back when. Everyone new and old are all waiting for my write up next month!