Red Meat: Rebecca Jordan
Posted by Warren Rojas / Tuesday, April 5th, 2011
Love to learn on the job? Capital Ale House toque Rebecca Jordan exploits that unique pleasure every chance she gets:
(Image: Eleanor Lang)
Although she brings a lifelong affection for southern cooking to the table, Jordan suggests that having access to the filled-to-near-overflowing CAH coolers has only broadened her pairing horizons and deepened her appreciation for beer-infused cooking. Which is why she not only looks forward to each upcoming beer dinner–she studies up on the soon-to-be-featured suds and then works to broaden her culinary comfort zone.
WR: Salt. Pepper. What other spices/herbs could you not live without?
RJ: Cumin and cilantro are must haves in my kitchen both at home as well as at Capital Ale House.
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
RJ: Back in college, we would come home late at night and make one of our favorite brew pub appetizer—house-made potato chips. I mastered the spice blend after many late nights of cooking potatoes and it became a most requested item in our house after that. I have made it a few times at home but have not brought the magic blend to my work kitchen just yet.
WR: What seasonal ingredient(s) get your creative juices flowing?
RJ: I love seasonal berries and micro greens paired with a good beer anytime of the year.
WR: My latest cookbook obsession is …
RJ: As a southern chef I have to tip my hat to my roots. I just recently read Elizabeth’s on 37th which shared recipes as well as stories from the famed Savannah restaurant. Their approach to good, local food was ahead of its’ time and they are still considered a must experience restaurant in the Lowcountry.
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
RJ: Every beer dinner that I put together is a challenge to me because I often read up on the brewery at hand first, make up a menu to pair with the beers second and then worry about the execution last because I love a good challenge. The last beer dinner we did was with Brooklyn Brewery and I did a traditional Cuban spread with no experience which turned out fantastic. I definitely kept those recipes in my little black book.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
RJ: Chef Jamie Leeds of Hank’s Oyster Bar as well as Commonwealth Gastropub [LEEDS RECENTLY SOLD THIS PROPERTY] would be an awesome collaboration. She has had so much success as a female chef-owner and our two distinct styles would mesh well.
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
RJ: I love Lowcountry food in general but can always count on my Shrimp and Grits when I am cooking at home after a long day. I can put together that meal in 15 minutes or less:
Lowcountry Shrimp n Grits – Serves 2
1 cup stone-ground grits
1 cup milk
1 cup water
1 tablespoon butter
12 shrimp, peeled and deveined
½ Andouille sausage
½ tablespoon Blackfish seasoning
½ cup red peppers, julienned
1 cup heavy cream
Salt and pepper (to taste)
1 cup stone-ground grits
1 cup milk
1 cup water
1 tablespoon butter
12 shrimp, peeled and deveined
½ Andouille sausage
½ tablespoon Blackfish seasoning
½ cup red peppers, julienned
1 cup heavy cream
Salt and pepper (to taste)
Grits
Bring water and milk to boil in small saucepan. Add grits and cook while boiling for 5 minutes, cover, turn down to low, add butter and let cook for 10 minutes.
Shredded cheese (of your choice) can be added to the grits.
Shrimp
Sauté crumbled Andouille sausage and peppers until cooked thoroughly. Add shrimp and blackfish seasoning, cook until done and then pour 1 cup heavy cream to the mix, stirring until mixed well.
Plating
Place a scoop of grits on plate and pour shrimp over top. Enjoy!
WR: In the next six months you won’t want to miss my …
RJ: We have two exciting dinners coming up in April with Terrapin Brewery out of Athens, GA and one with local chocolatiers, Spice Rack Chocolates. The Terrapin Dinner is going to be a barbecue dinner highlighting all the different styles of barbecue found in the South. Spice Rack Chocolates is a Fredericksburg-based company who specializes in savory chocolates so I have done a very seasonal spring menu pairing up their chocolates with many styles of beers.
WR: It’s quitting time. I’m pouring myself …
RJ: Since I started working for Capital Ale House, my beer knowledge has grown by leaps and bounds so this question is a hard one. I love a good Belgian and know I can always count on Maredsous 8 or St. Bernardus 12 to quench my thirst.
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Craft brews, Southern barbecue and gourmet chocolates? We may have to relocate to Fred Vegas for the rest of the month so we don’t miss a single bite.
Come back next Tuesday for another helping of Red Meat.
–Warren
Tags: barbecue, Capital Ale House, cooking, craft beer, Elizabeth on 37, food, Fredericksburg, Gut Check, Hank's Oyster Bar, Jamie Leeds, Northern Virginia Magazine, Rebecca Jordan, recipe, restaurants, shrimp and grits, Spice Rack Chocolates, Terrapin Beer Co, Warren Rojas