Palmetto Parent 2009 November Issue : Page 9
3 Columbia cooks share some not-so-traditional holiday recipes Story by Chris Worthy ] Photos by Cindy Hosea Each family’s holiday food traditions are as unique as the family itself, but those traditions Nat Roers, WLTX anchor Nat Roers, morning anchor at WLTX, soothes winter’s chill with a hearty meal for her loved ones. Her family now includes baby Austin, who will celebrate his fi rst Christmas this year. “My family is from the Midwest,” Roers said. “Casserole is the key — whatever hot meal you can make to stay warm. We eat a lot of rich, warm foods.Even in the summer,we eat hot foods.” Roers’ husband is also from the Midwest and the couple is looking forward to a holiday season with family. Roers said it is sure to be “loud, with lots of food.”She said some visitors may stay for a week, meaning that plenty of budget-friendly, hearty dishes are in order. Roers said her Red Pepper Pasta is the kind of dish she would serve perhaps the night before a traditional holiday meal. She said it is perfect for guests. DaQuam’s Wings Ingredients n Turkey wings n Lemon pepper n A blend (to taste) of – Accent seasoning – Seasoned salt – Nature’s Seasons seasoning blend – Salt and pepper – Cajun seasoning Preparation Liberally season wings with seasoning blend. Heat vegetable or peanut oil to 375 degrees. Deep fry wings for four minutes or until fully cooked. Drain on paper towels. If desired, sprinkle with lemon pepper. Pinckney serves these with sides of string beans and rice and cake for dessert. November 2009 DaQuam Pinckney, teacher, kids’ cooking class D te p sh o C o c His name isn’t famous yet, but don’t be sur- prised if he takes the reins of his own cooking show one day.DaQuam Pinckney, a 15-year- old freshman at Keenan High School in Columbia, gets his creative juices fl owing in he kitchen and is beginning to share his love of cooking with others. Pinckney will teach an upcoming holiday cooking class for children at the North Main Branch Library.He got his start by watching Food TV chef Emeril Lagasse. “I’ve been cooking for fi ve or six years now,” Pinckney said. “I liked watching Emeril cook and I learned diff erent things. It’s fun to me.” Pinckney said librarians approached him about teaching the cooking class when he www.palmettoparent.com checked out a stack of cook- books. Th ough the teen is likely to cook traditional fare such as string beans, rice and deep-fried turkey wings, he also cooks on the grill and throws together after-school snacks such as his red-link sausage and egg sandwich. Pinckney said his family is encouraging him to study culinary arts in col- lege.For now, he is learning and teaching — and enjoying creating his own, unique fl avors. “It feels good to know you can mix diff erent things that look and taste good,” he said. DaQuam Pinckney enjoys creating unique fl avors. Palmetto Parent 9 pizza or some families, home smells like fresh- baked pumpkin pie, roasted turkey with l the trimmings, spiced cider and ginger- ad. Or maybe it smells like hand-tossed a, spicy wings or a bubbling pot of soup. o b l are one part of makes the holidays — and the holiday gatherings — special. What are your family’s holiday traditions? What about others in the Midlands? Here,we take a peek into the kitchens of three avid Columbia cooks.Each has shared a favorite holiday recipe. Nat Roers’ Roasted Red Pepper Pasta Ingredients n 8 oz. extra wide egg noodles n 1 cup heavy whipping cream n 3 teaspoons Creole or Cajun seasoning n 1 7-ounce jar roasted red bell peppers, drained n 1 link of turkey sausage, sliced n 2 green onions, sliced Preparation Cook and drain pasta. In a blender combine cream, seasoning and bell pepper. Blend on high until smooth. Pour mixture in skillet and add sausage slices. Heat on medium low, stirring occasionally until heated through. Do not allow mixture to boil. Serve over noodles and sprinkle onions on top. Serve with additional Creole or Cajun seasoning on the table, so guests can make it as spicy as they like. Makes four servings.
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