Misissippi to Texas

Welcome to Breaux Bridge, Lousiana!

Man have I MISSED y'all! Your Gypsy Gourmet has been travelling solo. Yes, my friends, I have the same kinds of relationship ups and downs as everyone else. Instead of bemoaning my fate, or getting terribly involved in my sad story, I just simply got back to work doing what I love. I have been all over the place lately, Missouri, Kansas, Illinois, Indiana, Ohio, Pennsylvania, New Jersey, just to name a few. On this trip just a couple of days ago I started out in Mobile, AL and was headed to Lancaster, TX. To my delight, I found another gem nestled in the midst of obscurity in Breaux Bridge, LA. I've probably butchered the name of both their fair city and the lovely family run market I stumbled across, Foti's. How about a paradise for the eyes! The moment I hit the door I was engulfed in wonerful smells. Fresh bananas, ripe plums, the briney scent of shrimp, and wiggling crawfish. It was a sight to behold.

Floyd Foti reminds me of one of my uncles. Tireless, constantly moving, and all about this small business that he's run strong for almost twenty-five years. I was met with a little skepticism, as to whether or not I'd have a film crew traipsing all over his market, but once we cleared it up that'd it'd just be me, he opened up about the business that he so obviously loves. He get a sparkle in his eyes as he talks about his family, and the new expansion he's in the midst of. Mr. Floyd seems confident about the small restaurant expansion now that his kids aren't little anymore and can help with the extra business it'll create.

I was greeted soon after by Floyd's niece, Melissa, who was patient and sweet as I marvelled over all the goods in front of me. It was seriously like the clouds parted and angels sang, with all the variety and abundance of fresh fruits and vegetables to choose from. Sweet potatoes, sweet onions, lemons, vine ripe tomatoes, fresh garlic cloves, ginger root, and locally grown Satsumsa oranges distract me as people flow in and out in a constant steady stream. Folks buying everything from locally harvested Gulf shrimp, sacks of crawfish still wiggling, and myriad vegetables and spices to boil their dinners. I got a tour of the back room from Mr. Mike, as he showed me the process of sorting, boiling, and refrigerating the crawfish that they sell by the pound already cooked.

After I had my tour of the back room I was shown the restaurant expansion that's well underway. Mr. Floyd explained that they had been making boiled seafood to go for many years, but while his childern were little it was impossible to tackle a sit down atmosphere, as you can only spread yourself so far. This statement hit awfully close to home as I remembered the many 12-15 hour days at my family's restaurant and resort. Now that everyone's grown and able to help with the extra business it creates he's expanding to fried and boiled seafood that's served in a comfortable functional dine in nook.
Floyd seems confident they can handle it now, and I have no doubt they"ll be "The" spot to bring family and friends for dinner. I wish him and his family the best of luck in their new endeavor, and know I'll certainly be back!

These are the shrimp I purchased...You've all seen my shrimp stir frys and this one was no different, few friends, few laughs, and a stunning reminder of local flavor wherever you are. So remember folks, until we meet again, eat well, laugh often, and travel America's highways safely. Support your local growers, farmers markets, co-ops, and small businesses! They're a dying breed and we need to keep them alive for generations to come.

gypsy gourmet

The ties that bind....

Hey Folks!
Everybody sticking to their New Years resolutions? No? It's alright, there's always next year! My New Year's resolution was to blog at least twice a month, and y'all see how well that's worked out.

Our lives are more chaotic than ever. Seems like we run harder, for longer in this truck, just to pay bills that keep multiplying like rabbits. Sounds like everyday America, right? Sometimes you have to take the time to STOP what you're doing and remember just how fortunate we all are. We have homes to go to, a positive balance in the checking account(even if its small) food in the fridge, clothes on our backs, and most of all, love. Now you may be thinking, "Love, February, makes sense." I'm talking about a little different kind of love. Not just the romantic kind, but the kind that leaves no place in the heart untouched. Yep, you got it now, friends, family, neighbors, and community. The ties that bind each and every one of us to the places we call home. I have discovered that my ties are binding. This is something that most people take for granted and are absolutely sure of. This was not the case for me in the beginning, as I floated along in my new neighborhood. Of course, that may have had something to do with not getting home enough, but I digress.

The lovely Ms Katy @ Safehouse

I found myself more often than not wanting to explore my surroundings on foot. My loop was getting a little larger everytime I ventured out, but the place I always seemed to end up was Safehouse Coffee & Tea. On the outside, it's a regular independant coffee house. Beautiful artwork, hand crafted by local artists lining the walls, plenty of comfy spots to hunker down in, good books aplenty, and our in house coffee purists. Only here, you find out that the bulk of their labor force donates their time. The lovely thirty-something couple sitting outside, that always lend an ear, or a hug? They're the "guardians" of said coffee utopia. "Guardians?" you say? Yep, guardians. They work to protect the interests of the Christian ministry(ICM- City of Hope) that own Safehouse. The very same ministry that is helping families in our area deal with all sorts of issues like addiction, povery, and faith to name a few. To be perfectly honest, I didn't know Hunt and Amanda ran the joint. They're just the salt of the Earth everyday folks. I'm not the expert here, so the very fine details are still coming together for me, but I've also been informed of the extensive youth ministry they have. The normal bunch of teens you'll see in any ol' coffee house; they're here too. However, instead of the usual random epithets, and whatever else, I've overheard lively debates over absinenance vs. safer sex, and truthful confessions of supremely hard decisions made throughout their week. "Why?"you ask? This place is more than just a building. It is a "safe" environment. In this forum these young people are encouraged to be who they are, while making better choices for themselves. I personally would like to see more adults treat our next generation of leaders this way, as I was always taught that it takes a village to raise a child. As all of this is germinating in your coconuts, know too that while helping their local community their outreach has even spread as far as Honduras, where Hunt Slade and Jacob Orr recently traveled to help rebuild hurricane-ravaged coffee farms for the village of Linares. Director of Coffee, Jacob Orr, said about the trip, "Truly good coffee builds strong communities, not just here in a small town like Griffin, but in family villages like Linares. We just wanted to help in any way we could." You can read more about the Safehouse Honduras trip at www.safehousehonduras.wordpress.com

All in all, I continue my patronage here not just because of my innate coffee snobbery, but because I love this place and all the people within. These folks, the first people I met on my own in a strange new place, made me feel welcome and included me in something I'd been desperately missing; community. This is what has prompted me to share their story with you. On January 30th, 2012, our friends at Safehouse, along with many in our little community, watched as the building went up in flames. By the grace of God, no one died or was injured. So here comes the hard part boys and girls; pitching in. Not only to show our support when times are tough, but to keep a very unique and vitally necessary part of our community alive. You can read more about Safehouse, and what they're about at www.safehousebev.com/

Efforts are being pulled together and the community as a whole is rallying around plans to rebuild Safehouse. A friend in the coffee industry has started an EverRibbon campaign online to raise funds for the rebuild at  http://www.everribbon.com/ribbon/view/5123

We need to come together to keep small business alive!

If you would like to donate to Safehouse, there has also been a fund set up through United Bank. United Bank is our hometown bank and has locations all through out the Spalding and Pike County area. You can donate at any branch, just specify that it is for Safehouse. All donations are tax deductible. If you need a direct contact to talk about your donation, you can reach Michael Thurston at helping@safehousebev.com or give him a call at 770-584-4442. Thank you in advance for the kindness and love you have shown and continue to show the Safehouse family! In helping them, you allow them to continue helping others.
Until next time folks, eat well, laugh often, and drive America's highways safely.

gypsy gourmet

Happy New Year!

Happy New Year!

Another round of holidays has given way to the enivatable, back to work, hectic schedules, and general chaos. Round one 2012 here we come. We have all danced this choreographed juggling act of planning meals, shopping, wrapping gifts, cocktailing with friends, and heaped that upon our regularly scheduled programming. I think it's about time to wind down a little, spend a few quality moments in the kitchen, and reflect on some of the more interesting things that have occurred this past year.

Our festive little tree

Christmas Eve Dinner

 I was recently home right after some birthday fun in Cocoa Beach, FL.(Birthday's ten days before Christmas, so I love December) It was an incredible celebration with lots of food, friends, and general merriment. While I'm not able to post about it now, the birthday blog WILL be epic, and will coincide with the air date of a nationally syndicated television show we'll be appearing on. Sorry about the hush, hush, but I promise it'll be worth the wait. I bring it up because we did boil lobsters and had one soldier left out of the bunch, which I used in this version of GG's Kitchen Sink Skillet Potatoes.

So after the general chaos dies down, phone's not ringing, house is quiet, coffee's brewing in the kitchen, (Safehouse Honduran) the stillness suits me in a way I don't get to indulge in very often. I know when this house wakes up I'll have a couple appetites ready, and am loathe to leave the peaceful confines of my kitchen for anything, much less a store run. So I tackle the task of hunt and gather in the pantry and fridge. This step will change every time you make this, as the kitchen sink is the only thing this dish is lacking. It's a simple tool to use what's on hand and available. Sometimes it's ordinary,while other times it's simply exraordinary. Due to the leftovers in my fridge, let me assure you exraordinary is not only possible, but almost required.

Assembled ingredients

While at the food co-op in Cocoa Beach, I had picked up a bag of gourmet baby potatoes, the Yukon gold, red, and purple had such a pretty contrast I just couldn't resist. We had such a busy schedule the previous few days, that I had thought ahead and par boiled these adorable little spuds with the general idea that I'd roast or fry them later. I like shortcuts like these. Being prepared with clean, cut vegetables or partially cooked veggies saves me a lot of aggravation both at home and on the road. Also on hand are baby bell peppers in orange, yellow, and red. Sweet onion is in abundance along with shittake and baby portabella mushrooms, thick sliced bacon from our friends at T&T Meats in Mc Donough, GA, and fresh herbs (thyme, rosemary from Ms Faye's garden, marjoram, and sage). Already looking like something delicious in my head, I remember with a start that I have an entire Maine lobster left over from my birthday. Yay! We have now graduated to extaordinary! I'm not gonna lie, the prospect of cracking that girl outta her shell doesn't make me warm and fuzzy inside, but it was infinitely worth it in the end. I'm gonna get right on to the recipe, so you can enjoy it too!

GG's Kitchen Sink Skillet Potatoes





GG's Kitchen Sink Skillet Potatoes
2 lbs baby potatoes, par boiled and cut in half or quartered depending on size
1 med sweet onion, julienned
3 baby bell peppers, rough chopped
1 sprig each fresh chopped herbs (use what you like, I used thyme, rosemary, marjoram, and sage)
1 lb bacon, cooked and rough chopped
1/2 package each shittake and baby portabella mushrooms, sliced
1 1/2 lb female lobster, cooked & shucked of meat
3-4 cloves of garlic minced
1 T Hungarian paprika
1-2 t Tony Chacherie's extra hot seasoning blend
cracked black pepper to taste
bacon drippings/olive oil/butter to sautee ingredients
Instructions:
There's a few things you can do ahead of time to be prepared. I strongly recommend par cooking and cutting the potatoes to save time, as well as all the veggie and herb chopping, and bacon cooking. When this is completed assemble your ingredients, and get your skillet hot. Medium to medium high will do. Add 1-2 T olive oil to the pan along with a tablespoon butter, and a tablespoon bacon grease. I know this seems like a lot, but the potatoes will absorb quite a bit and you'll need it to achieve golden brown crispiness on your potatoes. Next add the mushrooms, garlic, onion, and bell pepper, sauteeing for 3-4 minutes before adding the potatoes. Once you add the potatoes, season with the dry seasonings, tasting to adjust if necessary. You won't want to stir too much at this point. The whole idea is to get those spuds golden brown and you can't do that if you're moving it around too much to allow the browning to occur. About the time the potatoes are looking close to done is when I added the bacon bits, herbs, and lobster. The lobster and bacon are already cooked, so you really just want to warm these through. Also, the golden rule with herbs is to add fresh close to the end, dry in the beginning for optimal flavor. All that being said you can fry a couple of eggs like we did, or simply plate when you're ready. This recipe is not set in stone. You do not have to follow it to the letter. The point is to use what you have. Prime rib, leftover steak, chicken, or pork, partial veggies, that scattered bulb of garlic, whatever. It's all up to interpretation and creativity. That's why it's called Kitchen Sink. The amounts can be adjusted to feed a crew of people in a shortish amount of time and is delicious. You can add cheeses if you like, I omitted it this round in favor of showcasing the lobster flavor.


This year has been a whirlwind of transition, change, excitement, drama, golden opportuntities, and above all, love. I have journeyed through the corners of US, and the corners of my soul. I've lost friends, made stunning new ones, welcomed new lives, ended long suffering heartbreak, said some sad good byes, and began a whole new adventure. I am grateful for all of it. Without it, I just wouldn't be who I am. This year is all about living your dreams, reaching for the impossible, and never forgetting where you come from. So this year, instead of focusing on all the things that went wrong last year, I'm commited to making this year the best it can be by embracing the positive things and reaching for the stars.
Keep an eye on your Gypsy Gourmet, this year is already off to a stellar beginning, and there are many exciting, life changing irons in the fire. I will keep y'all updated as soon as I'm able, and post air dates and such as soon as it's written in stone.
Until next time folks, eat well, laugh often, drive America's highways safely.

gypsy gourmet

California to Florida

Welcome to Cocoa Beach

 Well I say to hell with writer’s block! Gypsy Gourmet is on the scene to discuss another cool place to chill and a recipe that is amazing, simple, and looks kind of fancy even if it’s not. I’ve set out today to write what I know, that’s all y’all are looking for anyway, right? We just recently took a 34 hour reset in one of the most beautiful places in the US.  I’ve been to all 48 lower states, so I think I have the authority to make that statement. I always thought Cocoa Beach, FL was supposed to be a tourist trap. Here's to being unequivocally wrong! From the beauty of the beaches, the unabashed warmth of the locals, and the epic availability of fresh seafood, we would've been content to learn how to weave baskets for the tourists and stay forever.

Garlic Butter Blue Crabs

Atlantic Seafood's Jumbo Shrimp

We stayed a block away from the beach and wandered our first evening away. We stumbled across a dive joint called Atlantic Seafood that boasts on the window "You buy, we fry". Looks like a bright yellow barely polished turd from the outside, and if Guy has taught me anything at all, it's that we had to go in and see for ourselves. The place consists of one table, a few scattered chairs, a cold seafood case, and a cash register. So you can literally buy fresh seafood to go, or pick your seafood to have cooked. Novel concept if you ask me. Still skeptical, we eyeball the case for a few minutes and look over the hand printed menu on the wall. We chose an order of the fried grouper and jumbo shrimp combo, and six garlic butter blue crabs. I think we spent a little under $20 bucks for the both of us, and it was simply put, delectable. The picture speaks for itself. My only wish was that I had showered after I ate, because I had so much crab debris everywhere that Chris teased that he'd have to take me out back and hose me off! Before we left, I purchased about a pound of fresh jumbo shrimp. I wasn’t sure what I'd use them for yet, but that comes along a little later.

Fathead Pierce

It's getting pretty close to my birthday, and inevitably now that my life is UNCENSORED, I'm looking to get some new ink. We scouted the area for just the right place, making friends along the way. Shout out to Fathead Pierce of Studio XIII for the excellent customer service, stunning competence, and general affability! He changed my lip jewelry to 14K, sold me another piece in purple titanium, entertained us with his witty commentary, and was just a cool cat. We'll be back to see him & the crew at Studio XIII again soon.  

Argyle Franks

Ed Madigan's ABW

The highlight of our trip was to Artistic Body Works Tattoos, owned by Ed Madigan, one of the legends of the tattoo industry. Ed started his apprenticeship at Ancient Art in Orlando, FL in 1990 under Bud Pierson. In 1993 Bud opened Brevard County's oldest tattoo studio, Artistic Body Works in Cocoa Beach, FL. After working at ABW for two years, Ed moved beach side and bought the studio. My artist is Argyle Franks, a fifteen year veteran of the industry, which has talent running out of his fingertips. He has a way with people that puts you at ease immediately and is the genuine article as far as this girl's concerned. The way he explained it to me was that the tattoos are really already there, you're just scrubbing the dead layers of skin off so that they shine through. They're always a part of you. I liked that description; it felt right and made sense after Gypsy Gourmet shined through on my wrists. They were always there, a part of me. I look forward to working with him in the future, and have absolutely no doubt that giving him artistic license to finish my left sleeve will be epic. We got to hang out with him and Erika Lyn that first night. Erika is another very talented artist, and a really awesome girl. I may have a slight crush on her, she's just that cool.

Erika Lyn & I

My Newest Piece by, Argyle Franks

 


Castle in the sand

Sunset

We ended the evening with a walk on a sunset drenched beach. There were surfers out in the waves, a warm breeze touched with the taste of salt in the air, and my best friend. If ever a girl could have stars in her eyes it was definitely now. My descriptions don't do the vibe of this place justice, but the pictures will last a lifetime. Shortly after, we met Argyle down at The Sandbar, this offbeat little boho chic bar, steps from the surf. We bought a few rounds (though we were drinking sweet tea) and wiled away a few hours in this laid back paradise Agyle calls home. He has a wealth of knowledge about the tattoo industry, technique, and machines. Chris soaked it all up like a sponge, as he has started tattooing himself in the last 6 months. We're both looking forward to more time down there.


The next morning the plan was to find a local joint for breakfast. We slept in and this idea was scrapped in lieu of washing clothes. Nobody wants to do chores, but it is a necessity. We found an ideal spot about a mile from where we were, just down A1A S. While the clothes were washing I made us a couple of Dagwood sandwiches and we finished both the sandwiches and the laundry in record time. Nothing says motivation like going outside to play! We had passed what looked to be a dog park on our way to the laundrymat (Lori Wilson Park) and decided the pup needed some run time. This facility was amazing. It had a seperate enclosed area to wash your pooch and two large fenced in runs for big and small dogs. Harley had a blast playing with the other dogs, all the scattered community toys, plastic swimming pools, and attention from all the other dog owners. It is a must see for all dog owners when visiting Cocoa Beach. As it's a free perk to the public, I think next time we're down we'll drop a donation off. Knowing our time was getting limited, we washed our pooch and eased on down the road.

GG, Chris, & Argyle



Nichole & Argyle

Our next stop was back to ABW Tattoos to say hello to the crew. I figured Argyle and Erika were probably hungry after a long day, and Argyle invited his wife and son down. Nichole was a hoot (I was super low on the good girl quota in my world so I'm definitely keeping her!) and Ayden at two years old, is so cute and precocious that you could just eat him up!

Ayden Franks

I commenced to whipping up a meal for us with the few items I'd had stocked and those lovely shrimp from Atlantic Seafood. It was simple, flavorful, and had great presentation. It may not be fancy, but it'll feed a good sized crew, and you can add a larger amount of all of these ingredients to make it stretch.

Shrimp Stir Fry

Shrimp Stir Fry
1.5 lbs jumbo shrimp
1/4 lg orange pepper, diced medium
1 pkg baby portabella mushrooms, sliced
1 pkg green onions diced
2 pkgs Uncle Ben's Long Grain &Wild Rice blend (the 90 sec kind)
2 T fresh minced garlic
1 T pureed fresh ginger
2 dashes toasted sesame oil
1-2 T Plugra butter (or equivalent, Land O' Lakes rated right up there according to Cook's magazine)
1 tsp Paul Prudomme's Seafood Seasoning
sea salt & cracked black pepper to taste

Now here's the fun part, peel and de-vein your lovely shrimp. I know it sucks, but it's worth it even in a truck. Set these aside, get your pan hot, add the butter, garlic, ginger, toasted sesame oil, mushrooms, and bell pepper to sautee a few minutes. As these are getting happy, add the shrimp. When they've been added, season it all with the Paul Prudomme's, sea salt, and cracked pepper. When you've seasoned your dish, this is about the right time to flip your shrimp. At this point your shrimp are almost done (please remember shrimp are done as soon as they're bright pink or red) add the rice packets, with about a 1/4 c of water, and cover to finish. When the water eveaporates, your dish is almost done. Give it a quick stir, and add the green onions over the top and serve. Easy as pie.


I hope y'all enjoy this dish as much as we did, it was easy, quick, and a guaranteed ice breaker. Nothing super fancy, we ate off of paper plates with disposable silverware and felt like kings. Whenever you're in Cocoa Beach, look up my peeps @ABW and at Studio XIII, they're incredible artists and just the salt of the Earth. Look out for more from us soon, and until next time, eat well, laugh often, and drive America's highways safely.


gypsy gourmet



Hometime Georgia!

Time off is  a wonderful thing isn't it?? I'm almost positive it was necessary for our mental health this month, as so much has been swirling around in our world. We're coming into the full swing of fall with colder temperatures, holidays, get togethers, and more work! Finding time in everyday life to slow down and reconnect with our families, is a delicate balancing act. One of the ways I find to do this is with cooking. When we do have time off I can guarantee a full table of folks, for most of the stay, and find its the perfect forum for trying and perfecting holiday recipes. A dry run of sorts that can give you an excuse to take some time out of your busy schedule for a Sunday dinner, an impromptu Wednesday evening, or a Saturday night event. I'm going to give y'all a peek of what I was up to while I was home last week, and a couple of favorite no fail recipes that are an excellent finish to any meal.



The picture above comes from Saturday night. We had a dinner party that extended well into Sunday afternoon, with family and friends that was a really good time had by all. Herb and peppercorn crusted pork loin, roasted baby red potatoes, collard greens and blackeye peas from our local farmers market, veggie  and cheese trays, relish plates, and pumpkin pie graced our table. Sunday morning came along, and with it caramel sticky buns, Skyy vodka bloody mary's, fried potatoes, a mountain of thick bacon, and scrambled eggs with cheese topped off the food coma that I placed everyone in.

These sticky buns are a labor of love, they take time and patience and are made in my house to celebrate the joy of cooking for those we love. I will post the recipe for this in a future blog on brunch, but for now, enjoy the idea. The time will come soon enough that we'll tackle that project. The bottles of red wine, the Guiness, and the cocktails flowed freely; and I had several people floating in and out of the kitchen, helping, hindering and grabbing a cold beer. Most people don't relax this way, but I certainly do! I just wish Mom and Gramma couldve been there, it would've been more perfect.

This pumpkin pie has been raved about as "the best pie I've ever had in my mouth" (Steve Almasy), and is so easy anyone can put it together! I dislike making pie crust immensly, but Paula Deen has a no fail recipe that I like, if I am up to making crust at all, that you can access here. http://www.pauladeen.com/article_view/pie_dough_how_to/. However, your girl cheats and does use the Pillsbury brand ready made rolled up variety that you can purchase in your local grocery store's dairy section. Flute the edges and go! Here's my take on a traditional favorite, that's sure to please the masses.          

Pumpkin Pie

Ready made pie crust or Paula's no fail crust recipe

1 can Libby's brand pumpkin

3/4 c dark brown sugar

2 lg eggs

1 can Eagle brand sweetened condensed milk

1/4 c heavy cream

1 tsp salt

1 1/2 tsp Cinnamon (I love fresh ground!)

1/2 to 3/4 tsp fresh grated ginger

1/2 to 3/4 tsp fresh grated nutmeg

(no cloves or allspice in my version)

Preheat oven to 425 degrees F and proceed either rolling out your pie crust or placing it into a 9" pie plate. Flute your edges and place it back in the refrigerator to chill while mixing the rest of the ingredients. In a large bowl add pumpkin, sugar, eggs, condensed milk, heavy cream, salt, cinnamon, ginger, and nutmeg and mix well. Pour into prepared pie crust and place into the oven on a cookie sheet(to catch spill over, just in case) for fifteen minutes. When the timer goes off, lower the temperature to 350 degrees, and set the timer for an additional 45-50 minutes. You'll know when it's done by the golden brown crust and the center will not "jiggle". A toothpick inserted of the center of the pie will come away clean. Serve warm with ice cream or freshly whipped cream.

Whipped Cream

1 c  heavy cream

1-2 T confectioners sugar (to your taste) 

1+ tsp Watkins double strength pure vanilla extract (to your taste)

Whip cream, sugar , and vanilla on medium to high in a stand mixer or with a hand held mixer until stiff peaks form. Be careful not to overmix, or you'll have butter. Refridgerate leftovers for up to 24 hours.



There was time during the first part of the week while the weather was chilly and damp to make homemade challah bread. This is a favorite of my family that goes back several generations. I pulled this recipe out of a book that had made it's way onto my shelf all the way from Duluth Minnesota, The Temple Sisters of Israel. Amazing texture, egg richness, and great presentation, lent to wonderful sandwiches, superb French toast, and delectable croutons. When I get back home I'll make sure I publish this recipe, because while it was a little labor intensive, the results were unmatched and the ease of instructions and simplicity of the recipe made it a breeze to make. Make sure you leave a comment if there are any other recipes you'd like to see featured here or I can always send them direct.

 I think the whole point was to really tell y'all that when you take the time to do something you love for the people you love, that the world seems less dire. You forget for a moment that there are bills to pay, and errands to run, and work to be done, and revert to a simpler time and state of mind. Everyone needs to slow down sometimes and just savor the moment. I certainly did. It made coming back out here on the road to run thousands of miles a week a lot easier to bear, knowing what's waiting for me at home the next time I'm there. Until next time, eat well, laugh often, and drive America's highways safely.

gypsy gourmet

Seattle, Washington Pike Place Market

Greetings from Seattle Washington!

Downtown Seattle

So much to do, so little time they say, but we managed to get our bobtail into downtown Seattle, WA,(double parked in two spaces with no parking ticket, golf clap everyone!) and check out famous Pike Place Market. Three expansive floors of every foodie’s fondest dream, the colors, textures, smells, and people were an absolute sensory overload. The stunning array of fresh organic produce in every available color known to man was absolutely breathtaking. The orange and purple hues of beets & carrots, the bright, crisp burgundy of raspberries, the deep reds, oranges, and greens of woven, wreathed chili peppers, the buttery yellow of bell peppers, all made a riotous crescendo of music for my eyes.  The hustle and bustle of this market was a swirling, almost choreographed, dance for the senses. My first stop was at a little produce stand right outside the front doors of the market, under the farmers market sign. The young lady that helped us, Ms. Erin, was a delightful almost pixie like girl with a warm smile. She gave us some valuable information to make the most of our tight schedule and imparted "THE" must see spots along our journey. Right across the street from her was Beecher’s Handmade Cheese, and down the way, la petite bakery, along with Sur La Table that she said was a must.

I thanked her profusely, as we swapped e-mail and contact information. She seemed like a really cool girl and asked if she could show us the sights next time we're through. That is a definite possibility! We quickly moved along to the main floor of the market to catch the show.

The Lovely Ms Erin

Solly Amos & I

Our next stop along this cacophony of shouting merchants, hurried patrons, and vibrant colors brought us to the historic Pure Fish Food Market. Opened in 1911 by Jack Amon; Mr. Amon came to America from Turkey and began selling seafood from a stand here in Seattle at Pike Place Public Market. Both the city and the market were relatively new, but all the local folks immediately recognized the value of local fish and shellfish. Jack sold only the finest. I had the pleasure to meet Solly Amon, Jack's son. He has run his father's business for more than 50 years, which gives him the record of the longest tenure of any of the Pike Place Public Market's vendors. We were astonshed at the sheer size of most of the fresh shellfish, as their classicfication of jumbo far exceeds anything we've ever seen. Dungeness crab the size of a dinnerplate, and jumbo grilling shrimp that Guy Fieri would,ve called a sea pony. The shrimp we looked at could've been saddled and ridden! The scallops were the size of baseballs and the only way I could think of to cook them through, would be a hot sear and finished in the oven. Huge!!! The Ahi tuna is what caught my eye, as it was so succulent, in it's rich color, that instead of a deep red it was almost a royal purple. *Sigh*

Sea Pony

All in all we could've spent a couple of hours trying to make our choices, but in the end, soaked up the experience and promised ourselves we'd be back. On a side note, Pure Food Fish Market can ship anywhere in the country! Check them out at http://www.freshseafood.com, and we're off to the next must see!

Further down the commonway, we reach Market Spice. The immediate scent that hits our nostrils, is that of a rich orange and cinnamon tea, freshly brewed and being sampled by thirsty customers. It is the blend that Market Spice has become known for. They are currently revving up for their 100 year celebration at Pike Place Public Market. The vast array of herbs and spices lining the shelves was a wonder to behold. The layered richness of scent gave way tohelpful and courteous staff, willing to tote down enormous gallon jars of product as many times as necessary to find the perfect flavor you're looking for. My excess budget on this trip way slim, but I had to take something of this fantastic shop with me. Chris pointed out a lovely jar of pink Himalayan sea salt, with a grater pakaged inside for the perfect application. Next, I discover some Spanish saffron, gorgeous and tightly packed in a small plastic jar, for freshness. In my quest for something to send home, I come across some star anise for my Grandmother. She likes to add it to some of her special Asian dishes. Last, but not least, two whole nutmeg just for me. Why, you ask? Simply to make me happy. You can also visit their website, http://www.MarketSpice.com.

Jeff Fitzpatrick & I

We're wanting at this point to stay. For a week, an afternoon, a month. We've barley scratched the surface of this amazing wonderland. Chris says I lit up just like a kid on Christmas morning. He's right. I am simply delighted to be in such a unique, sensory rich, and culturally diverse atmosphere.However,our time is running out and I've been told that leaving here without witnessing the showmanship of the fishmongers at Pike Place Fish Market, would be culinary blasphemy. We wander over to the horseshoe shaped counter, known for the launching of fish from the mongers to the customers. We are greeted immediately by raucous laughter and the sing-song, showy, atmosphere of fish sales.Jeff Fitzpatrick, the young man that helped us, was a great sport about photos and a wealth of information. We just couldn't get over how nice and customer oriented these guys and gals were. Lots of information at hand, they go through the process of whatever fish or shellfish you could possibly want, along with various shipping methods to be had. So if you're flying back to New York, your fresh fish can meet you there for dinner! We thought we were going to miss out on the fish flinging fun, as our meter was coming close to running out(who knows how expensive that would be?). We were not disappointed though, as we were turning to leave Jeff motioned us forward in the crowd. We spied a lovely lady making her way behind the counter and Chris geared up for the video.(I'll be posting this later on YouTube, I think it's too big to put here. In the comments I'll update the keywords and try to link it.)The young man assisting her had a great sense of humor and showed her how to catch her fish, walzed around the iced stacks of fish on the other side, goosed a young girl out of the way, and prepared his throw. All of the fishmongers started to chant, and with a 1-2-3 count, the fish soared over the counter and into her waiting hands. The crowd cheered enthusiastically as many cameras clicked away, and Chris was well pleased that he caught it all on video.(These guys give a whole new meaning to catch of the day!) You can visit their website as well, http://www.pikeplacefish.com .

Purchases in hand, we start the three block climb up 1st street to the rig, stopping halfway up to take in the view of Edward's Bay one last time before we depart. It was a experience I wouldn't have traded for all the paid miles in the world, and I got to share it with my best friend and all of you. I will most definitely be back, and bring y'all along for the ride. Please feel free to browse all of the available vendors the market has to offer. Their webiste is http://www.pikeplacemarket.org/ . Until next time, eat well, laugh often, and drive America's highways safely.

gypsy gourmet

PS I wasn't kidding about the colorful characters!

North Carolina to Washington State

Back at it again folks! I was thinking of featuring some more at home recipes and decided it could wait for the next blog. Tomorrow marks the beginning of a great day for your gypsy gourmet, as my article on CNN's food blog(http://eatocracy.cnn.com/blog/) is running in the lead! I'm so excited I can hardly wait! The seared Ahi tuna that I prepared on site for the shoot is what I'm featuring today, to make sure all my loyal foodies out there have it on hand.(Yes, you too Mom, two times, twice.) So, I hope you all enjoy this easy, flavorful concoction I've come up with. It's really not as fussy as it looks. It tastes great, is a healtier option than what is offered out on the road, and can be made in the cab of a truck.

Seared Ahi Tuna
1 sashimi grade Ahi tuna steak
1 pkg organic mixed greens or baby lettuces (whenever possible please, support you local co-op!)
organic grape tomatoes (as many as you like, I normally use 6, 3 per serving)
4-5 sliced baby portabella mushrooms (omit if desired)
3-4 T tri color bell peppers diced small
2-3 T toasted sesame vinaigrette (recipe follows)
optional creamy wasabi mustard sauce for dipping and plate painting
2 T olive oil + 1 T for seasoning (see instructions)
1/2 t toasted sesame oil
1 t soy sauce
2 T black sesame seeds
1 1/2 t fresh minced garlic
1 t prepared minced lemongrass (it comes in a tube for convenience)
1 t prepared minced ginger (also comes in a tube for convenienence)
fresh ground peppercorns to taste
ground sea salt to taste

*NOTE FOR BEGINNERS*You should prepare a few things ahead of time, such as; the 2 T olive oil and the 1 T toasted sesame oil can be combined in a small dish. The garlic, ginger, and lemongrass can be prepared and combined with the soy sauce in a small dish, for convenience. Mise en place, or everything in it's place, prepare and have at hand all vegetables beforehand, for ease of assembly.

Instructions:
Season the Ahi as follows; drizzle and rub the 1 T olive oil on steak, distribute evenly on both sides and sprinkle the sesame seeds on each side. Grind enough salt and pepper on just to enhance, not overpower, about 1/8-1/4 teaspoon. Pre-heat a non-stick skillet(electric on the truck, conventional if not)to medium-high, you want the pan stinkin' hot for the sear. Next add the 2 T olive oil and the 1T sesame oil, quickly adding the garlic, lemongrass, ginger, and soy sauce . *Note* I say quickly, because I mean it. You must add these quickly and move them around in the pan to keep them from burning. After that is done place the Ahi steak in the pan, allow to cook for about 2-1/2 minutes and turn to the other side, cooking for an additional 2-1/2. Remove tuna from pan, and the pan from the heat(or shout off) and set aside. This is where you'll place your mixed greens in a bowl, add all prepped vegetables, and the toasted sesame vinaigrette. Toss evenly and plate in the center of your plate. Using a VERY sharp knife, slice tuna on the bias, or at a 45 degree angle(diagonally), for pretty presentation, place on top of the greens, and serve. Serves two.

Toasted Sesame Vinaigrette
3 T rice vinegar
1 T soy sauce
1 T toasted sesame oil
2 T olive oil
1 t each grated ginger and garlic
1 T white or black sesame seeds
1 t honey
cracked black peppercorns to taste
pinch of sea salt

Instructions:
Combine the vinegar, soy sauce, ginger, garlic, honey, sesame seeds, salt, and pepper together in a small bowl. Whisk briskly and slowly add the oils at a drizzle to help the dressing emulse, or stay together. Toss with mixed greens and serve immediately. Refrigerate any leftovers and use within 3-5 days.

Easy Creamy Wasabi Mustard Sauce
2 T prepared wasabi mustard (can be found in your local grocery store by the deli)
3-4 T quality mayonnaise (like Hellmans or Duke's)

Instructions:
Mix two ingredients well, put in squeeze bottle and make fun swirls, hearts, circles, commas, or whatever suits your fancy on your plate.(just have fun with it!) If you're anything like my brother, you'll put your initals, take a picture, and post on Facebook for everybody else to drool over. (Props to the Gangsta Gourmet)

I hope you all enjoy this recipe as much as Chris and I do, it's relatively simple and really punches up the flavor quotient. Never be afraid to try something new, in most cases if at first you don't succeed, you'll read more carefully and get it the second time. Nobody wants to throw away tuna twice! Always remember to take your time, a deep breath, and have fun with it. It's really all about the love anyway, isn't it? Until next time folks, eat well, laugh often, and drive America's highways safely.

gypsy gourmet