Cooking in the Deep-South with Chef Bob

Desserts

"Sweet sister Sadie! " That’s yet another southern saying. Desserts have been my Passion for many years. Think about it; every time you look at an incredible dessert, you raise your eye brows and smile from ear to ear, licking your lips in anticipation. I have never seen anyone frown at the site of something sweet, even if they had to turn it down. I can remember as a child, the first time I saw how ice cream was made. It was incredibly hot out side and Papa John (my grandfather) ask me to help him churn the ice cream. After an hour or so the churn became difficult to turn, and Papa John took over and cranked vigorously. Then, in a moment of triumph we opened the antique contraption and tasted the perfect blend of sugar, cream, vanilla and small bits of summer peaches. The first taste was around the rim of the cylinder, with the sweet, cold ice cream and some of the rock salt brine, my tongue and palate were in total bliss. To this day it is one of my favorite memories. " Our time on earth is unknown, so indulge in dessert first."

When was 15 I had a life moment experience of catching crabs in the back water bay of south Alabama. We were cooking and picking crabs that we had caught that day, when a guy called us and was screaming on the phone, "JUBILEE! JUBILEE!" My cousin told me to "grab a net and a cooler!" I did as I was commanded and ran as fast as I could behind him in the dark, toward the bay. We arrived in a matter of minutes and to my disbelief, hundreds of south Alabamians were all doing the same thing, jumping into the black water that looked as if it was boiling. Then I saw the miracle, people scooping the water with their nets and filling ice chests with very alive crabs. "What’s happening?" I asked. And the reply was, "don’t just stand there, jump in, jubilee only lasts a few minutes." I jumped in, tennis shoes still on and ice chest in tow. I had to go as deep as my underarms, where the action was taking place. I was almost in shock. I could feel the crabs tickling my sides, like a swarm of giant, aquatic spiders. The crabs were dancing on top of the water in the moonlight as far as I could see, and hundreds of people with lanterns and nets were wading into the bay. It looked like a scene from a Hitchcock movie. I was scared and excited at the same time. I did what everybody else was doing, filling my ice chest. In about 10 minutes the spectacle was over and I had an ice chest full of excited, bay blue crabs. Later I learned, this was a not frequent occurrence, and could only be explained as a gift from GOD. I think of that night every time I eat crab.

Enjoy this chowder, hot or cold.

1 small onion diced
2 stalks celery
1 stick butter
1/4 cup flour
5 ears of corn (kernels removed)
3 potatoes (diced skin on)
6 cups chicken stock or (crab stock)
1 Tablespoon old bay seasoning
salt and pepper
1 cup heavy cream
1 pound jumbo lump crab meat

Saute’ onion and celery in butter. Add flour and cook 3-4 minutes. Add potatoes and stock. Cook until potatoes are tender. Add corn and cook for 10 minutes. Add all other ingredients and adjust seasoning with salt and pepper. This is very hearty and so good in the winter months.

Watermelon Rind Pickles

Watermelon is another one of Africa’s gorgeous contributions to the Deep-South. We eat watermelon like, well, like water. Imagine a 30 pound watermelon that has been iced down in an ice chest for 2 days, the thermometer on the pecan tree reads 102*. All of your friends and relatives are having fun out in the hot Alabama sun, and everyone has finished eating fried chicken, catfish, hushpuppies, grilled ribs and God knows what else. The ice cream is churning and now it’s time to cut the watermelon. Usually an older member of the family takes the honored position, because no one else knows how to cut a watermelon. (You have to be at least 45 to be able to master the art of cutting such a prize.) The melon is lifted on the wooden picnic table, resting on old news papers and the honored melon cutting master looks at everyone with a reverenced nod and pushes the knife into the shinny, dark green skin. The crowd is silenced for a second or two as a loud splitting sound separates the perfect melon into 2 halves. The red flesh is dotted with black seeds and as each person is handed a perfect specimen, the knowledgeable watermelon eater will take the familiar watermelon stance, legs apart, bent over, elbows out, mouth agape, and only then can you now bite into the ice cold sweet melon. Don’t worry about the seeds, leave them in your mouth so you can line up for the seed spiting contest. Gather up all the rinds and wash them well. Peel the dark green skin and any red melon flesh . You are now ready to make watermelon rind pickles.

8 cups water melon rind cubes (dark green peel removed)
3 Tablespoons fresh lime juice
1 cup cider vinegar
3 cups sugar
2 teaspoons kosher salt
3 cinnamon sticks
1 teaspoon crushed red pepper

1 quart cider vinegar Add water melon rind cubes, lime juice, salt, and enough water to cover cubes into a plastic container. Let stand over night at room temperature. The next day, drain and rinse rinds. Place rinds in a heavy bottomed pot and cover cubes with water. Break cinnamon sticks into pot and cook for 40-50 minutes. Add sugar and vinegar to water melon cubes in the heavy bottomed pot. Cook until a thick syrup develops. Let stand again over night in a glass or stainless bowl. Divide into glass jars and fill to the top. Bring 1 quart of cider vinegar to a boil and add a little to each jar. Process as instructed by home canning method, provided by manufacturer.