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Chef Chip Desormeaux - 678.480.4973

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AMUSE BOUCHE                 by Chef Chip Desormeaux

/ah-mooz boosh/ def: A small complimentary appetizer offered at fine restaurants. From French, literally, "it entertains the mouth."

Food & Entertaining Tips from The Portable Chef

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Happy Spring! In the last issue, I detailed the difference between Cajun and Creole cuisines. My dad and I were talking about the many misconceptions of our heritage and cuisine—one them being our supposed prodigious use of cayenne. Since the early 80s popularity of the Cajun Chef, Paul Prudhomme, people have been under the impression that Cajun food is synonymous with hot, hot, HOT!

While we do happen to enjoy fiery foods just as much as anyone else, it is not a definition of our cuisine. But we do like to spice our food with lots of flavor.

I thought fiery foods might be a fun topic for this week's newsletter. Enjoy!

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Fiery Foods

Harold McGee's book, On Food and Cooking, suggests the first use of herbs and spices came when early man was looking for a way to keep the grit of burning ash off his food when he tossed it over a bed of hot coals. Wrapping his preparation in leaves probably seemed like a brilliant solution, don't you think? And imagine his satisfaction in discovering certain leaves made his dinner taste even better!

When I first decided to write this article, I knew at least one question I wanted an answer to: Why is it that our fieriest and spiciest foods seem to come from equatorial regions?

I turned up a few theories about spicy and fiery foods. One theory states that fiery foods make one sweat, thereby cooling off the body. But, doesn't high heat and humidity also make you sweat?

Another was the notion that the use of spices can disguise the off-flavors of meat that's gone past it's prime. Mmmm...I don't know. I'm having a hard time digesting that one, too.

My favorite theory is based in science and I trust this one the most. Spices and herbs very often have medicinal qualities. And the Peoples of Earth have known this for many millennia.

Many of our spices also have antimicrobial qualities (i.e., they kill germs).

I spoke with Mr. Dave DeWitt, the Pope of Peppers,  about fiery foods and some of the theories about the use of spices.

He gave a very obvious explanation that I really like. These cultures heavily spice their foods for the very excellent reason that this is where most of our spices come from. Duh!

He also cited one of his articles   that lists out the antimicrobial properties of some of our common seasonings:

• Garlic, onion, allspice, oregano: kill 100% of bacteria.
• Thyme, cinnamon, tarragon, and cumin: kill 80% of bacteria.
• Capsicums, including chiles and hot peppers: kill or inhibit up to 75% of bacteria.
• Pepper (white or black), ginger, anise seed, celery seed, juices of lemons and limes: inhibit 25% of bacteria.

So, the next time you bust open a bag of Lay's "Spicy Cajun" Potato Chips, you'll have something to talk about!

Chef Chip Desormeaux

Words & Techniques from Chef Jay

The Pepper Principle

Most people are under the impression that removing the seeds from hot peppers reduces the heat. Actually, the majority of the fire comes from the white membrane to which the seeds are attached.

A general rule of thumb is the smaller, the hotter, as this membrane makes up a greater percentage of the overall volume of the pepper itself.

Poblano peppers ("people peppers" en Español) are used in the popular Chile Relleno.

A dried poblano is called an ancho. A smoked and dried jalapeño is called a chilpotle (from "chile poctli").

It is more appropriate to use the term, "chile" when referring to these capsicums. Reserve "pepper" for the popular seasoning, black or white pepper.

But, Wait! There's More!
(Recipes, Nifty Gadgets, & Stuff Like That)

Recipes.
My menu features all kinds of dishes from all over the world. Choosing just one fiery food was just too difficult. So, would you mind if I gave you three?

Authentic Chicken Curry. The birthplace of many of our spices is India. A good curry always satisfies!

Smokey Mexican Black Bean Soup. This is really more of a Mexican "inspired" dish. I just couldn't not put this one in the list!

Pad Thai. The quintessential Thai dish. Some ingredients for Thai cuisine can be a little difficult to come by for the average American cook. Here I have developed my own Pad Thai, adapted for the American palate and pantry. Click here  to view the recipes.

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