As many of you know, The O-A News decided that it no longer wanted to publish my column after 18 of service to the paper. April ended my association there. It was unfortunate and regrettable.
Good news is that I have begun a newsletter to continue writing for the Auburn – Opelika community. The first issue was in May 2023. It is still available on this site. I told you about visits to Wild Flour Cafe and Bakery in Waverly and Stephanie’s in Lafayette. Both of these places deserve a visit from you. Soon in fact.
In these newsletters, I don’t have the restrictions of content, editing and column length imposed by newspapers. I can write about what I want to and say what I wish. I purchased the domain and am paying any hosting fees. The newsletters are free for you to read and share. I encourage you to invite others to join you by registering at inthekitchenwithchefjim.com.
Grill Rescue Brush
Quick, everybody who really enjoys cleaning your outdoor grill, form a line right here by me.
Surely there’s more than that!
Grill cleaning is not much fun. The finished gleaming product can be rewarding, but likely not that enjoyable to create. It’s work. Often dirty work. Whether it’s before starting or afterward, not many of us really look forward to this time. Done right, it happens both times. Maybe in between as well, if it was a particularly messy cookout.
There can be lots of gunk on the grates. Maybe in the firebox. Shelves and other holding places. Storage too. But it’s the grates that get our attention. That’s where the action is. The fun part.
Whether you are grilling a side of salmon, oysters, or vegetables, the grill grates need to be clean for food safety and to make good marks on the food. Grilled items release better from clean grates.
In answer to that annual question about what I would like for my birthday, January 22nd is mighty close to Christmas, I had the solution. A new grill brush.
Sexy stuff, isn’t it? Not soap on a rope. But close. A grill brush benefits the whole family. Not selfish at all. That’s my story.
My choice was the grill brush from Grill Rescue. I read about it. Did my guy research. Checked for YouTube videos. Found one of a lithe blond in a swimsuit using the brush to clean her grill. Tried to imagine myself in that pose. Remember this was created by a firefighter!
I liked the concept of steam cleaning. Even more, I really went for doing away with wire bristles. They can come lose and find their way into our food. Not a good picture. Here was a way to ditch lots of the scraping and my 2 generations of scrapers and wire brushes. I liked that concept big time.
A major fact – a grill brush is not a lifetime investment. They wear out. At least the business end does. The head dulls no matter the material. Heat gets it too. Replacement is necessary. Why not upgrade?
Here’s what I found out about the Grill Rescue Brush. It’s dishwasher safe. Clean the pad right there. It stays pretty clean in use and lasts a long time. Same is true for the heavy-duty handle. It’s bright red and the pad is yellow.
Here are the basics of how the pad works. First the grill is heated to at least 400˚and preferably higher. The dense pad soaks up water. The pad is attached to the handle and pressed against the hot grates. This produces steam and removes gunk and other debris from the grates as it is pushed along. A few passes and it’s over. Clean remains. Move to the next section and soon you are all done.
Seems simple and it really is. The smart part is the cover doesn’t burn or even scorch. Plus, the handle does most of the work for you. The pad also works on your flat Blackstone. Cleans it perfectly.
An optional addition is a scraper blade for the handle. This helps move solids out of the way before starting. It also helps clean where the pad isn’t going.
Your heat source doesn’t matter. Wood, charcoal, propane, or natural gas are fine.
If you feel the need to scrape, go for something other than metal or wire bristle. Natural and synthetic materials will do the job on non-cooking surfaces. They will also help with hard to reach corners and undersides as needed.
As the company says, The Grill Rescue Brush won’t send you to the emergency room and doesn’t leave a residue on your grill. Parts of it don’t fall off and get stuck in your food or get clogged with grease and grime. Works on a hot surface with ease.
Am I sold on my Grill Rescue Brush? I sure am. Easy to use and clean. The price is right as well. About $50 will take care of it. There are deals out there that will bring that down plus get you a spare pad. Detailed information can be found at Grill Rescue.
Shrimp Etouffée
When the time came for the night before Memorial Day, we wanted something special. Pork ribs were on the menu for lunch the next day. BBQ was taken care of. Seafood was certainly in order.
How about etouffée? Rather than crawfish, we picked easier-to-find shrimp. Our market had nice 41-60 size that were already peeled. Perfect for a one-biter with sauce and rice. Also, less trouble than those still in the shell.
It’s the sauce that makes an etouffée. Sauces are often that way. They properly enhance a dish to be what it is.
For that night we decided to use a recipe I developed for a class a few years back. I remembered how well it worked. That is if you took the time to properly develop the sauce. It’s a good 75% of the final dish.
Well-made rice is an important part of the whole. Basmati is very sturdy and works well. Your favorite long grain rice will work too. I like soft, creamy Jasmine rice. A touch of butter for the finish makes it just right.
Here’s the recipe we used for our Shrimp Etouffée on Memorial Day Eve. It made for a fine Sunday dinner.
2 slices Bacon, finely chopped
4 TBS Butter
1 cup Onion, finely chopped
1/2 cup Red sweet pepper, finely chopped
1/2 cup Celery, finely chopped
3 whole Green onions, finely chopped
2 cloves Garlic, finely chopped
1/2 cup Tomatoes, finely chopped – sub chunky marinara
1/2 tsp Thyme
1 tsp Paprika
2 whole Bay leaves
1 tsp Kosher salt
1/2 tsp Black pepper
1/4 cup Flour
3 cups Chicken stock – sub half shellfish stock
1 pound Small 41/60 shrimp, peeled and washed
1/4 cup Cream
1 TBS Hot sauce like Crystal
1 TBS Worcestershire sauce
1/4 cup Parsley, finely chopped, more for garnish
Heat bacon in a 4-qt. saucepan over medium-high heat. Stir until rendered – about 5 minutes. Remove the bacon and set aside to go back in later. Add butter and stir until melted. Lower heat to medium. Add onions and sweat until they begin to soften – about 5 minutes. Add peppers and celery and stir well. Sauté together for another 5 minutes. Then stir in the green onions and garlic. Cook until soft – about 10 minutes.
Stir in tomatoes, thyme, paprika, bay, salt, and pepper. Cook for another minute to combine. Stir in flour completely and cook until fully hydrated – about 3 minutes. Add stock and bring to a boil. Then reduce heat to medium and cook until reduced by one-third – about 12 – 15 minutes.
Add shrimp and simmer for just 2 minutes. Do not add the shrimp until you are ready to serve. The sauce will hold covered for an hour on the stove or overnight in the fridge. Reheat completely before proceeding to adding the shrimp. Remove pan from heat and stir in cream, hot sauce, Worcestershire, and parsley.
Serve with or over rice, toast points or French bread. Optionally use noodles or orzo if desired. Orzo is an excellent substitute for rice.
Garnish with more parsley at service. Pass hot sauce or Tabasco at the table. That’s where I like a few drops of Tabasco for flavor. Makes it just right. True New Orleans Creole fare.
Recent New Wines
As many of you know, we enjoy wines. Known labels are fun. We look forward to them. But we also like trying new wines we have little knowledge of. In case you have similar interests, here are some we have tried recently. All of these are available online. Wines can be shipped to you via ABC Store 31 beside Popeye’s. It’s easy and very inexpensive.
Sophenia Altosur Malbec Gualtallary Argentina $14
Dark color. Easy floral nose. Rich flavor. Cherry. Soft tannins. Smooth. Good food wine. Excellent value.
Tenshen Red Blend Santa Barbara California $19
Rhone-style blend – Syrah, Grenache, Petite Sirah, Merlot. Full body. Lots of flavor and deep purple color. Fine finish. Reminds us of Conundrum Red without the Zinfandel. Captivating intense label. We got another bottle this month.
Angel Vine Red Blend Columbia Valley Washington $20
The Hellion
Zinfandel-based blend with Petite Sirah. Plenty of oak with tannins and bold flavors. Fine one for goodies from the grill. We chose pork.
Lost and Found Albarino Carneros, Sonoma California $19
Las Brias Vineyard
This winery has the reputation of producing quality wines. This one certainly is. Full round flavors with a long finish. Complex. A bargain at this price.
Parkway Farmers Market
Auburn-Opelika has its share of century-old businesses. Many of them are still family owned and operated. Some even carry the original name. Maybe operate in the same location. Others have different owners or made the transition to being a public company.
The company we are talking about today didn’t have its start here. Close though – Columbus, GA. Go back a little over a hundred years ago and that could be close to a day’s journey or more.
This was a mule-drawn produce wagon that started in business beyond the Chattahoochee. The owner was the great grandfather of Mitch Nix. If you’ve been to Parkway Farmers Market here in Opelika, you have probably seen Mitch bustling about doing what needs to be done. His family has been in the produce business for over a hundred years.
Mitch’s grandfather followed along too. Both of these men were on the wholesale side of the produce business. Finding the best for markets in the area. It was his father who began the retail side before Mitch was born. He has continued the family tradition of offering fine fresh produce to the public.
About 20 years ago the Nix family started operating in Lagrange. It’s known as LFM – Lagrange Farmers Market.
It’s hard to believe that only 12 years have passed since the beginning of Parkway Farmers Market on Pepperell Parkway in Opelika. Only recently, Parkway relocated to their own building on First Avenue in Opelika as well. There’s plenty of parking plus an easy in and out. There’s no reason to avoid the old difficult situation.
The new location is much larger. Lots more food stuffs for sale. More parking too. Two driveways.
Mitch has a great respect for his dad and the legacy he left. What I heard was “He was a one-of-a-kind businessman…. He loved his community and providing them the best products at affordable prices.”
When you go to Parkway, you can see his dad in how Mitch operates the business now. Always a smile and talking to his customers. They are his friends. Everybody has a name. He personally makes sure he has the best for them.
According to Mitch, when Parkway opened it was more of a flower store. It sure was in the Spring. Hanging baskets outside were the clue that all sorts of plants were in stock and ready for us. Also Alabama-raised fruit trees in the Fall. Lots of customers thought of these features before fruits and veggies.
Parkway has grown into a full-service produce operation that also has flowers and plants for sale. Inside is full of fresh goodies all year long.
Mitch tells me that he follows what his dad told him, “Vine ripe year ‘round.” Right now there are pretty tomatoes from Florida ready for us to take home. Also some lush Cotton Candy grapes plus strawberry and blueberry bread.
What many of us forget about are all the frozen items that Parkway has. All sorts of veggies plus other things like sausage and Brunswick stew. Look around and you’ll find a week’s worth of food right there in front of you.
Beyond that, Parkway carries preserves, pickles, chow chow and relishes made locally or even into North Georgia. Also snack items and many dried fruits. Locally produced honey. Offerings from Hornsby Farms and Mama Mocha’s right here in our area. Always seasonal items like pumpkins, mums, and Christmas trees.
Parkway Farmers Market is a local business that we shouldn’t forget. Go there before your next supermarket visit. You may fill some of your list right then and spot a few treasures along the way.
This was originally written for the Opelika-Auburn News, April 2023. It was the last of my writing they published.
Taste of Italy Calzone
Publix has a new product – a calzone from Taste of Italy. This is a fresh not frozen item found in the grab and go section. It is available in four cheese or pepperoni varieties. The preparation is simple – Heat for 8 to 10 minutes in a 375 degree oven. The calzone keeps for several days in the fridge. We served our four cheese hot from the oven with warm marinara on the side.
We thought the calzone was better as is. No sauce needed. The cost is about $6 to $7 for an 8-ounce portion. Easily enough for two at lunch with a salad.
There was lots of cheese inside. Plus very few unfilled areas of dough. Next time we’ll brush the top with a little olive oil before baking. This will give the exterior an appetizing glow. Butter will also work.
We look forward to trying this calzone again.
El Taco Veloz & Mexican Grill
It’s not unusual for a restaurant to occupy a building that was built especially for them. This is very common if it’s a franchise operation. There’s a specified floor plan or two and that’s it. A consistent look.
Yet sometimes the business is a second or more occupant. Something else was there before. In the case of El Taco Veloz & Mexican Grill, there was a restaurant where they are now. And one before that and another before that one. It was first The Dairy Barn. They specialized in fried chicken. The family’s name was Littlejohn. This was 50 years ago.
Things have changed. Added covered dining tables. Other amenities. Of course – the cuisine. What’s still the same is that the EL Taco Veloz owners are family just like the original restaurant.
Authentic fare made with love and the customer in mind. A touch more Tex-Mex than at the beginning. But still Mexican dishes available locally.
Now there’s a menu and website. Not just a list on the window.
Sandwiches are significant at El Taco Veloz. Sometimes there will be a torta entry or two on the menu at a local Tex-Mex restaurant. There are 10 here. They are proud of them. Treatments such as al pastor, asada, and carnitas are expected in a selection like this. Theirs are good ones.
A torta made with chorizo is a perfect addition. Add to this versions using ham and grilled chicken. More specialized is lengua torta. These are made with rich beef tongue. A really tasty one is torta barbocoa. Basically a large Tex-Mex style barbecue sandwich. Quite good and plenty of it.
The torta Cubana is not a traditional Cuban version but one typical to a Mexican restaurant. It contains steak, ham, bacon, and chorizo. Also eggs, lettuce, tomato, and beans plus cheese. Lots of food on this sandwich. We had the chorizo version. It also comes with lettuce and tomato. Plus tasty pickled jalapenos. Wish I had asked for extra ones of those. There’s also a simpler offering – Torta de Huevo y Chorizo.
It’s not obvious on the menu we saw – The tortas come with a generous serving of fries plus chips and salsa. We shared one along with an order of guacamole dip. Their version is not very chunky. But it’s really flavorful. A hit of citrus adds a delicious pop.
The salads at El Taco Veloz are very interesting. Not just your typical fare. There are expected bean salads and taco salads. Expand that, and you’ll find taco salads made with guacamole or steak or grilled chicken. Go further and there’s shrimp. You’ll also find a daisy salad. A taco shell filled with rice, lettuce, grilled chicken, and tomatoes. All topped with cheese dip.
There are more dips than cheese. You’ll also find a version featuring guacamole, and another with chorizo, Then, there is one with beans. You can get one that combines ground beef and cheese. The special Don Beto’s queso features steak, tomatoes, and jalapenos. All come with crisp chips with a full corn flavor.
Want wings? They have those too, with either hot or honey sauce. We got both mixed together. If you have a large group, there are more generous sizes of salsa, cheese dip and guacamole to take care of everybody. A full meal can be made with a selection of these generous appetizers.
Expected Mexican and Tex-Mex dishes are available at El Taco Veloz. The menu makes them easy to locate. Tamales and flautas are offered every day now. We had their salsa verde with our tamale. You can order either of these individually or 3 on a platter with rice and beans.
Burrito fan? There are 8 options. Some with shrimp including a supreme version. If you are into a full meal burrito experience, give the Saurio burrito a try. Pick from the various meats offered and your wrap comes with rice, beans and cheese inside plus extras like lettuce, tomatoes, onions, and jalapenos. Some feast.
Chimichangas are also on the menu. These fried burritos are made with either steak, chicken or shrimp and are served with rice and beans. Quesadilla fan? El Taco Veloz has you covered. Over a dozen offerings. The same is true for enchiladas – lots of them. Our enchiladas came with cheese and red sauce on top plus lettuce and tomatoes. They were so tender and flavorful.
Of course, tacos are front and center. From simple beef or chicken to lengua, shrimp or fish, tacos are a favorite. You now have them traditionally with cilantro and onion or served with lettuce and cheese. On Fridays, they also prepare birria tacos with a cup of deep dipping sauce. Save some for sipping like we did.
Hankering for something special? The staff at El Taco Veloz can make dishes for you. Carne Asada, Gorditas, Huarache, Sopes and even a Mexican-style Paella can be created just for you. Give them time though. It’s best to call and place your order for 30 minutes ahead.
If there are hungry kids at home, bring them their favorite burrito, taco, enchilada or quesadilla. Or they can have chicken tenders and fries. They can get some churros too. How about that!
El Taco Veloz Mexican Grill is located at 1107 Fitzpatrick Avenue in Opelika. The phone there is 334 759-7550. It’s an easy spot for you or your delivery driver to find.
Happy Birthday Mr. Tony
June 14th was Chef Tony Chachere’s birthday. Number 118. The ole master of Creole cuisine’s legacy is long and strong in Louisiana. So much so that it’s formally know “Mr. Tony Day.”
If you’ve been in my kitchen, you’ve seen a container of “Tony’s” right there on my main counter. I make sure to remind my classes of what it says on the label – “Great on Everything.” Why wouldn’t you try some.
Our August Dessert Classes will be held on the 13th, 14th, 17th, 21st and 24th. I will add a class on the 20th if needed. These are the first of our refinements sessions where we take a closer look at the actual preparation details of the dishes. How to make them special.
Until Next Time
I hope you have enjoyed the first full edition of my online newsletter – What’s Happening. As you have seen, I can talk about lots more than is possible in a newspaper. I can also share my personal feelings about things.
There will be a featured restaurant or more each month. My plan is to include some of those in the surrounding area as well. New foods and wine will appear as I find them. Other subjects too as is possible.
I encourage you to let me know about anything you want me to explore. Also please share this newsletter with others.
They can go to inthekitchenwithchefjim.com and register there.
Thank you. “Keep Cooking – Keep Exploring.”
Leave a comment