"Smoke in your Nook"

 

Make Hickory Smoked Q on your stove top

In 1986, I introduced my Lexington Style BBQ to the streets of NYC. I was the first woman to take this addictive, beloved and debated chopped pork “to the city.” My backer had been the former president of Hunt-Wesson and then the new CEO of Beatrice foods and food testing was part of the deal. I was to “expose” the product for 6 months; not an easy task. We built the $25,000 stainless steel cart that was a mini kitchen and had to be cleaned/refurbished each night at “the cart motel,” a half mile push uphill. We had to import the product from a USDA inspected plant in NC, that hickory smoked and sauced it with my Hunt Ketchup/vinegar based tangy sauce called “Hot ‘Nuff.” With it’s whimsical hand painted façade, iced tea “silo,” hot peanuts from a red barn structure and “pig wagon” music playing from a boom box, we introduced Lexington Style BBQ to NYC.   


BBQ Cart in NYC

Our spot was on 5th Avenue and 59th street; a prime location with the Plaza as background and a huge statue of an angel leading General Sherman to Georgia. Every homesick  southerner discovered us and we were able to educate the electric blend of New Yorkers to the finer nuisances of my native food. Before the first BBQ sandwich was sold for $2, we had to pay $2000 for cart motel rent, Central Park space, manager and product. It stormed, wheels broke off,  propane was banned and electricity had to be pulled from a generator. Drug addicts stole the sugar and often our cash was missing in part at day’s end. They came, tasted and got hooked as I knew they would, with a “smile on their face!”

Lexington Style BBQ sandwich
as seen in
"Martha Stewart's
More Entertaining Menus"


 
Years later, as a stylist and menu planner for Martha Stewart, I created a chapter for her book “Martha Stewart’s More Entertaining Menus” that focused on North Carolina Barbeque.

Martha asked that I find a way to instruct the home cook a shorter and effective method of reproducing a smoked and tender pork Q. It’s all in her book. Also included are some twists on my native cuisine such as my Mom, Kitty Murphy’s, famous Brunswick Stew. Craig Claiborne, food critic for the NY Times, first published her version with a story about hunt breakfasts and our historical home in Hillsborough called “Seven Hearths.” My 100 year old, former housekeeper and “second mother,” Thelma Mayo’s delicious coconut cake, with seven-minute frosting, was featured as well as my childhood favorite dessert, a devil’s food cake. 

Who doesn't love deviled eggs?
Especially w/ watermelon pickles

 


I was a pioneer (1994-1995) in opening a BBQ and southern food joint in NYC; still having to import the BBQ, without smoking approval. Now back on home turf, I have developed a solution for creating a shorter version of my beloved Lexington Style BBQ.  I offer this as a “Smoke In Your Nook” culinary class of 3 hours. With a stove top portable smoker and using ground hickory chips, smaller portions can be made resulting in a strong flavor. 

Eno River Festival
where we sold
hundreds of
BBQ sandwiches

In this culinary session, we will make a tangy BBQ sauce, BBQ slaw and a yummy side dish.

The “Pig Cart” was moved back to NC, where it's debut was made at the Eno River  Festival and lastly at the  Full Frame Film Festival in Durham.


Please remember us for your private gatherings where there is always a story to tell. Coming soon: Bob Garner, tv host, pit master and author of 3 BBQ Books will be partnering to offer you an exciting evening of BBQ and tales from the pit.

 

My Hand....from Diamonds to Dirt 

My hand has been adorned with De Beer's diamonds for national ads. A security guard stood nearby for protection from unknown villains. My hand once was smooth with extended nails not often my own, and manicured at least each week. It was part of my business as a Ford model and called "upkeep." This hand waved for cabs in NYC, held the knife for a delicious taste of Sole a la Meuniere, painted and sculpted in extended art classes. My hand also flipped the pages of cook books, Bon Appetit and Gourmet magazines and turned the top of a new fangled device called the Cuisinart in 1973...and I cooked.

Hospitality had been as much a natural part of my upbringing as my learning to breathe. I never thought of it as a gift, but now it is part of my DNA. My hand lit candles, selected and arranged flowers, picked up the phone (as in a 'landline" with a cord). Guests came and my hand opened the door to welcome friends and perhaps "a stranger unawares."

My hand has shifted through seeds, planted them in gardens and pulled harvest from the earth. My hand is worn, nails ungilded, but it still functions well.

It is as if this hand has a mind of its own...As if It types this blog, and today will stir a pot of tomato vodka sauce while a skillet sizzles on the next gas unit.  That well seasoned copper skillet was lugged back from Paris by a then beau in the 1970's and has been in use for 40 years.

Chicken Marsala will be the dish to come from its heat today...and, this also "well-seasoned" hand will serve it to my guests tonight...with pleasure.

August Welcome; Fresh Figs, “Cook In Your Nook” 

Summer Suppers…And Celebration for Croatian Friends

Every August, I am in search of fresh figs off the tree. This week we made fig/peach chutney, a glazed pork loin with apple and fig garnish. Also created, was a appetizer of balsamic vinegar doused figs stuffed with gorgonzola cheese and a lovely fresh basil fig salad finished with my “Ancient Pomegranate Dressing”

Stuffed Fig



This week we are booking "Cook In Your Nook" Suppers where we offer two options: I can travel to your home and either make a meal for you or give you a lesson while we cook together. The Cocktails and Nippers are fun for participation. Here is a sampling of some of our offerings:

Kebob Grill - Lamb/Pork or Beef Shish-Kebobs over multi grain rice with lemon/yogurt dressing, fresh veggie and garden green salad w/blue cheese dressing, toasted baguettes and Lime Chess Pie

 

"Ancient Mediterranean Feast; Foods from the Time of Jesus" - Delicious garlicky humus with toasted pita, citrus/rosemary grilled chicken with veggies over bulgur wheat, salad of “bitter herbs” and garden lettuces with grapes/almonds/sunflower kernels and pomegranate dressing, sliced melons, grapes, seasonal fruits and savory sweets of that time

 

Ancient Mediterranean Fruit Platter



 

"French Connection" - Jacque Pepin’s Instant Gravlax, Coq au Vin, assorted fresh salad with French vinaigrette, garlicky baguette, and delicious apple tartan

 

      Jacque Pepin's Salmon Gravlax

                                                                        

Endless Summer - A peach champagne cocktail, also known at the Bellini, served with three nippers: fresh figs stuffed with bleu cheese, asparagus with prosciutto and hollandaise and zucchini fries with buttermilk ranch dressing

South of the Border - Your choice of the NC Tequila Moonrise, Rosa Mexicano’s Pomegranate Margarita, or the Grapefruit Margarita served with your choice of two nippers: avocado-corn relish, chicken and cheese quesadillas, jicama and cilantro dip, black bean phyllo cups, or shrimp ceviche

 

I have written before of my close friends, Zora and Zivko who immigrated only 12 years ago from a war torn Croatia. Their zest for life and gratitude of being here is often expressed in open door hospitality. I am happily part of the “Z-family” and continue to share the experience of their friendship with others. One such occasion was last week where we toured their chicken coop, now complete with wild turkeys and one lone duck and their rather amazing garden. Then, we sat  down to a feast of Croatian food and red wine.

Tastefully yours,

Zacki and Staff

Magical Shiso Leaves

Martha Stewart once told me that her favorite herb is the Shiso leaf. We often dined at fine Japanese restaurants and the Shiso leaf was used as a holder for sushi. Sometimes called Perilla, Shiso leaves are part of the mint family and they come in two colors: purple-red and forest green. Shiso leaves are rich in iron, calcium, potassium, magnesium and zinc, so they are a healthy addition to any meal. 
When I recently went to my favorite sushi restaurant, Sansui, I brought them some of my own Shiso leaves and they rolled it into my favorite sushi roll. I used the Shiso leaves to make a vegan sushi roll. I laid all the leaves down flat on a platter and layered them with cabbage and Daikon radish with cilantro sesame oil pesto, avocado, a piece of grapefruit, and sesame seeds. The Shiso leaves are served flat, but eaten rolled up for a refreshing vegan sushi dish. I also used Shiso leaves in a flavorful jam together with mint and basil, which complements many meats, and can even be used on your morning toast. Many things can be done with Shiso leaves, all you have to do is think outside of the box! Shiso leaves can be used to make infused beverages, as a garnishes or condiment, as well as in salads, wraps, and desserts.

Southern Roots: Trinity School "Winterim", with Ancient Med. Meal Pictures

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Personal chef

Trinity School "Winterim", with Ancient Med. Meal Pictures

We have just wrapped up a wonderful week of teaching at Trinity School in Durham, NC! Our week-long "Winterim" curriculum was based on the historical and social aspects of food in Jesus' time. We recreated foods from the first century, and shared them with students, parents, and faculty during a final showcase.

A quote from "Winterim" assistant Karen Ireland:

"I have worked with Zacki Murphy on several events, both large and small. She has developed a wonderful program called "A Mediterranean Feast" in which she instructs volunteers from an organization, school, or church in the art of preparing healthy Mediterranean food. She has created a Powerpoint presentation that gives the history of this type of diet and explains in very understandable terms the benefits and beauty of this cuisine.

Zacki has adapted her program for all ages. We recently worked together at Trinity School in Durham, NC for their program, "Winterim", which is a one-week "semester" for students to explore a personal area of interest that they ordinarily would not encounter in school. She developed a curriculum to outline the daily activities that the students would follow to learn the history of the Mediterranean diet, its benefits and modern application, time for actually preparing the food, and the day of offering the "Feast" to about 40 parents and students. It was wonderful to see the pride with which her students explained what the different foods were and how they had prepared them. I believe that all who participated in her class and all who partook of the food were delighted with the results. It was obvious that her students had expanded thier knowledge about a good diet and felt proud of their accomplishment. She was a patient teacher with enthusiasm for both her students and her program."

Well, how nice! If any of this piques your interest in our personal chef services, please see the following link to book us for your event or family meal:

http://www.thumbtack.com/nc/durham/chef/private-chef-closet-organizer">Chef
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Creating a Bereavement Food Platter

What to offer as a condolence after the visitation and funeral. A cheap and cheerful way to present a bereavement gift.

As a private chef, I have been asked to create a bereavement basket or platters instead of the customary "casserole" dish. For my client, it is a time to offer condolences and sympathy. If not a charity or flowers, the proper etiquette is through food. A consideration is given to the family receiving this as well as the person who has just passed. Recently this was the situation with an artistic young man who loved to cook and had died suddenly. There would be varied ages attending the grandparent’s home after the visitation. In knowing that this millennial generation is made up of vegans as much as the more traditional, I decided to present something a little different for all…I have an excess of those generic, black plastic platters. As they are cheap and can be left, they can also be cheerful. I simply re-invent them. All that is needed is some foliage from your or your neighbor’s back yard, a glue gun, glue sticks, scissors and some imagination. As there were recently autumn leaves still available, I started by hot gluing a circle of them around the platters edges. I added some rosemary, thyme and lavender stems which were not only attractive, but smelled good…Small magnolia leaves, ivy, holly and boxwood are excellent for Christmas and are hearty enough to hold well. So do a few sticks of cinnamon.

Once the foliage circle is completed, food components can be added such as sandwiches or slices of cake on a piece of parchment paper. For this platter, a large loaf of bakery bread with its center carved out was lined with lettuce leaves that retained moisture. This is perfect for layering tea sandwiches. I hollowed out cabbage heads that became containers large enough for 8 oz. tubs of dip to be added. Crudities and crackers filled in the remaining spaces…As I mostly work in client’s homes; the beauty of this platter is that it can be finished on site. The sandwiches and spreads can be made in their kitchen as well as the pieces of vegetables cut fresh. For the vegans, I did a couple of edamame humus and a tofu/pickled plum dips…Those with a different palate, curried chicken salad sandwiches was the ticket…If you want to fudge a little, pick up store bought items. The final result is a beautiful display of fresh foliage, plenty of food, all carefully and lovingly prepared to bring some comfort to a family going through a difficult time.