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Hello, my name is Pierre Ley and I've got 2 passions in life: food and music.
I've found a perfect way of combining them and enjoying them togheter.
So welcome to the first season of "Come Into My Kitchen"
everytime we will be choosing one of the greatest blues artists
and I will show you how to cook some fantastic dishes that go with that artist's music.
Today we'll start with the greatest legend of them all: Robert Leroy Johnson.
So are you ready?
Today we will cook some Mississippi River Deep Fried Fish
and later we might see how Robert Johnson may be burning in hell with theese Flaming Bananas.
Let's rock and roll!
Food, like music, in Southern United States is always very spicy.
So our fish is in fact deep Fried Fish. What makes it different?
Well, we will give the batter a distinctive flavour by spicing it up with some mustard.
Now Spicy Mustard is a staple in southern US but it cannot be found everywhere in the World
so we will make our own kind using some mustard, some tabasco sauce
and some brown sugar, just a little pinch to make it interesting...
we mix it well and we add a few drops of balsamic vinegar...
crack an egg...
and a final touch with salt and pepper.
Always keep your bread in an airtight jar, and use stale bread:
it gives the best results..
we need to put that in a plate,
now we need to catch our fish...
here we go...
big white filets, no bones, perfect for kids as well,
so very easy: put them in the egg-batter spiced with mustard
and into the bread crumbs...
This recipe works also very well with frog legs,
well I know, i'm french and i would love that...
but you have to know that in Southern U.S. frogs are a staple food as well,
and very easy to find over there and you've got many recipes with frogs..
this one is perfect for frogs legs.
When frying anything, always test the temperature of the oil with a piece of bread...
just perfect, we can fry our fish now!!
Fry your fish in two batches, and keep the first batch warm in the oven,
that way it's easier and you can use a smaller pan to fry your fish.
This needs to be served very hot so you place them on a dish,
with lemon wedges, sprinkle some parsley on top,
there you are!
So we take a banana, we need to fry it,
and we take one large *** of butter and we melt it.
Robert Johnson wrote that famous song, Crossroads,
and he really tells about that episode, he says he got down on his knees
and he prayed to the Lord:
"oh Lord help me oh Lord mercy, help me"
and that's how the lord helped him, Êhe gave him his incredible mastery of the guitar,
and that's how he became extremely skillfull almost overnight...
that's how the legend goes,
now we want to give these bananas a devilish touch
so we want to use a load of spices,
before that we want to caramelize them with some nice brown sugar,
we want to use some cinnamon, and some nutmeg,
put the cinnamon like this, and grate the nutmeg onto the bananas.
And to give it a more devilish touch, season with pepper, yes pepper, black pepper.
Ah that's absolutely great, let's turn them over.
We don't want to overdo the bananas, 'cause we still want to have this nice texture so it's the time to get them out to the pan.
We still need the final touch:
and that's about the legend of his death...
apparently in august 1948 he was playing at...
some place in Three Forks, Mississippi
and he was given an open bottle...
an open bottle of whiskey,
and Sonny Boy Williamson.. he was playing with him...
told to him: "never, never drink from an open bottle"
and unfortunately he did'nt believe him and he drunk from that bottle..
three days later he died apparently poisoned by strychnine,
there we go, we want it nice and flaming..
it's incredible and I can guarantee these are spices as hot as hell...
this is the dessert you want for Robert Johnson.
Well that's it for today...
we've enjoyed the music of blues legend Robert Johnson and the food that goes with it:
We had Mississippi River cajun style fried fish
and then the Devil Bananas FlambŽe with Rhum and Spices and Black Pepper...
See you next time and Come Into My Kitchen again!