Tales From A Carolina Porch Swing

Episode 1: Confessions of a Cast-Iron Coward

This Three-Part Series: “Tales From A Carolina Porch Swing” follows a Yankee’s southern journey conquering the fear of cooking, colloquialisms, and it’s culinary scene:

Episode 1: Confessions of a Cast-Iron Coward

Episode 2: Learning the Local Lingo

Episode 3: Taste Testing in The Tar Heel State

Episode 1: Confessions of a Cast-Iron Coward

Dusk had settled over Abbott Drive as I entered the darkened kitchen. A cool breeze blew through the open window, the weight of my fear intensified. Each step across the wooden floor felt like an eternity until my foot found the one board that always betrayed me. I froze.

In the shadows, I sensed his presence. The silence rang in my ears. My fingers trembled as they found the drawer handle, carefully sliding it open to grasp the Shun knife. Sweat trickled down my temple despite the evening chill. My throat tightened.

We faced each other in the growing darkness – me with my knife, him with those cold, grey eyes that seemed to pierce right through me. It was him or me. With one swift movement, I struck! The blade found its mark, and Rob the Red Snapper's fight was over.

With a deep breath, I surveyed the crime scene. No longer a threat, Rob the Red Snapper's head laid peacefully on the cutting board. This is what cooking meant to me – not just preparation, but confrontation. While others speak of the artistry in dicing onions or the poetry in perfectly seasoning a side of beef, I approach each meal like a duel. Since moving to this small town with its scarcity of restaurants, I've been forced to face my culinary fears more often. Perhaps, in time, I'll learn to see the art rather than the battle. But for now, in my kitchen, every dinner is a showdown.

My son’s advice for cooking novices:

Keep it simple! Of course, that is wisdom that extends beyond the kitchen – a reminder that tackling any fear starts with small steps.

Instructions for those who are ‘culinarily challenged’ (like me) - buying fish at Fish Market, have the butcher cut the head, scale and butterfly the fish. Here’s his recipe for red snapper.

Roasted Whole Red Snapper Recipe:

Using sharp knife, (depending on size of fish) make two or three shallow angled cuts across the fish skin; stuff fish with fresh Rosemary and Thyme; season to taste using: Salt; Cayenne Pepper and Paprika (gives a smokey kick); Lemon Pepper; and Old Bay; cut two or three slices of fresh lemon to stuff in the angled cuts and squeeze remaining lemon along the fish. Place foil in cast-iron pan and lightly coat with olive oil.

Fried Whole Red Snapper Recipe:

Packaged Country Fry - I use Kentucky Kernel Seasoned Flour (pictured below - this is the South, ok!); season to taste and don’t forget the Old Bay. Vegetable Oil for frying in cast-iron pan.

Perhaps that's the key to overcoming my kitchen anxiety – starting with straightforward recipes and gradually building confidence, just as I'm exploring and finding new favorite restaurants in my adopted home.

Next Post: Tales From A Carolina Porch Swing - Episode 2: “Learning The Local Lingo” -B