Taste of Franklin: Let summer travels inspire your kitchen

This article is dedicated to my beloved friend, Misty Elizabeth Romine, who passed away Jan. 17, 2006, at the age of 23 following complications from heart surgery. She loved to eat and travel, and I sure do miss her. Thanks Misty and Beth McAlpine, her mother, for starting my cookbook collection and love for travel.

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By Amy Dolan McCollum

Yay, it’s sweet summertime! Summer is the one season I look forward to the most. Even though the weather is hot, I love everything summer brings with it. School is out, which means I have more time with my kids and grandchildren, swimming, grilling – and a chance to travel and explore this great country.

I began teaching home economics in 1994. I always entered my students in activities and competitions that would offer them the opportunity to travel and see places they had never been. Luckily for me, most of the trips were an adventure for me as well.

My first “big” trip was in July 1997, flying with three students and a parent to San Diego, California. We attended the national FCCLA convention and competition for one of my students to compete in the job interview event. Her name was Misty Romine, and I taught her at Haleyville High School. Misty and her mom ended up being lifelong friends of mine.

This trip started the beginning of my “Traveling Cookbook Collection” – or maybe it could be called an obsession. They bought me the book “Savoring San Diego,” and they all signed it and wrote a sweet note in it. I now buy cookbooks from anywhere I travel.

The next big trip I had the opportunity to go on was the senior class trip to Maryland, Monticello, Virginia, Washington DC and New York City.  It was my first time to visit each, and I acquired several new cookbooks.

I always discover favorite recipes in each book – and now I am going to share some of them with you.

In future I plan to share cookbooks and recipes from other trips – to the Coca-Cola museum in Atlanta, to Rippavilla Planation with a Franklin County Schools gifted class, to Dollywood in Tennessee. Check back in an upcoming issue for all this goodness!

On a personal note: As I am working on this article, I am getting ready to leave to vacation with my family in Orlando to visit Mickey and Minnie. The first time I went I was 47. You are never too old to travel somewhere new. I hope you enjoy reading these recipes and try them at home – or better yet, plan a trip. You will make some memories that will last a lifetime.

“SAVORING SAN DIEGO: AN EVOLVING REGIONAL CUISINE”

San Diego Seafood Kebabs

Note: I leave out the scallops and double the shrimp instead. I also add two large green peppers and two large red peppers, cubed.

INGREDIENTS

• 3/4 pound firm white fish (seabass, halibut, snapper or swordfish)
• 8 raw jumbo shrimp, shelled, rinsed and deveined
• 8 large sea scallops, rinsed and patted dry
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons fresh minced cilantro (you may sub fresh parsley)
• 2 crushed garlic cloves
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• Sliced lemon wedges
• Chopped cilantro for garnish (if desired)

INSTRUCTIONS

1. Cut the fish into 1 1/2-inch chunks for skewering.
2. In a small bowl, whisk together olive oil, lemon juice, cilantro, crushed garlic, paprika, salt, cumin, turmeric and cayenne pepper.
3. Place fish, scallops and shrimp in a glass dish. Pour marinade over the meat and stir to coat.
4. Cover with plastic wrap. Place in the refrigerator and let it marinate for 30 minutes.
5. If using wood skewers, soak them in water while the fish is marinating. This will keep them from burning on the grill.
6. Preheat your grill.
7. Skewer the meat and the peppers chunks, evenly divided between four wooden skewers.
8. Generously grease the grill.
9. Place the skewers on the grill and cook for about 10 minutes total, turning once during cooking, until the edges are browned and the meat is cooked through. A bit of the fish might stick to the grill; the less you turn them, the less this will happen.
10. Serve the skewers on a bed of rice.

“THE CHESAPEAKE COLLECTION”

Chicken Pecan Salad

INGREDIENTS

• 3 medium peaches, peeled and sliced about 1 1/2 cups
• 3 cups of cubed cooked chicken
• 1 cup of diced celery
• 1/2 teaspoon of salt
• 1/2 cup of mayonnaise
• 2 tablespoons of salad oil
• 1 tablespoon of vinegar
• 1/4 cup toasted pecan pieces

INSTRUCTIONS

1. Reserve a few of the peach slices for garnish.
2. In a large bowl, combine diced peaches, chicken and celery.
3. Blend together the next four ingredients. Toss with chicken mixture.
4. Fold in nuts.
5. Serve in Cranberry Ring (recipe follows) garnished with reserved peach slices.

Cranberry Ring

INGREDIENTS

• Two 3-ounce packages of lemon gelatin
• 1/4 teaspoon salt
• 2 cups orange juice
• 1 cup water
• 1 16-ounce can whole cranberry sauce

INSTRUCTIONS

1. Mix gelatin, salt, water and 1 cup orange juice until dissolved.
2. Heat to boiling.
3. Stir in 1 cup cold orange juice and chill until partially set.
4. Stir in cranberry sauce.
5. Pour into 6 1/2 cup ring mold and chill until firm.

“THOMAS JEFFERSON’S COOK BOOK”

Macaroni & Cheese Recipe

INGREDIENTS

• 16 ounces large elbow macaroni
• 3 cups milk
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups (packed) freshly shredded Parmesan
• 2 cups (packed) grated mozzarella
• 2 cups (packed) Romano cheese
• 2 tablespoons butter

INSTRUCTIONS

1. Preheat the oven to 450 degrees.
2. Butter a 13-by-9-inch glass baking dish and set aside.
3. In a large pot of boiling water, cook the noodles until tender, about 8-10 minutes. Drain, but do not rinse.
4. In a large bowl, whisk the milk, flour, salt and pepper until blended.
5. Stir in 1 1/2 cup Parmesan, 1 1/2 cup mozzarella and 1 1/2 cup Romano cheese.
6. Add the noodles and butter and toss to coat.
7. Transfer the noodle mixture to the prepared baking dish. Sprinkle the remaining Parmesan, mozzarella and Romano cheese over the noodle mixture.
8. Bake until the cheese begins to lightly brown on top, about 12-14 minutes.
9. Let stand for 10 minutes, then season with salt and pepper to taste and enjoy!

“THE WHITE HOUSE COOKBOOK”

All-Star Sirloin Recipe

INGREDIENTS

• 1 1/2 teaspoon cracked black pepper
• 1 teaspoon thyme
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 pound lean boneless sirloin steak
• Cooking spray

INSTRUCTIONS

1. Combine all the spices in a small bowl and stir well.
2. Trim all the fat from steak and press both sides of the steak with the pepper mixture.
3. Place the steak on a rack coated with cooking spray; place the rack in a shallow roasting pan.
4. Broil 5 inches from heat for 4 minutes on each side until the desired degree of doneness.
5. Cut the steak diagonally across the grain into half-inch thick slices.

“HOME COOKIN’ WITH DAVE’S MOM”

This is the book I bought in New York. It has awesome recipes by Dorothy, David Letterman’s mother.

Mandarin Orange and Almond Salad

INGREDIENTS

• 1 head iceburg lettuce – rinsed, dried and chopped
• 1/2 head romaine lettuce – rinsed, dried and chopped
• 16-ounce can mandarin oranges, drained
• 6 green onions, thinly sliced
• 2 cups chopped celery
• 1/4 cup granulated sugar
• 1/2 cup slivered almonds
• Dressing: 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1/4 cup granulated sugar, 2 tablespoons fresh minced parsley, 1 teaspoon salt, freshly-ground black pepper and a dash of tabasco sauce, shaken together in a vinaigrette bottle and refrigerated one hour

INSTRUCTIONS

1. In a large serving bowl, add lettuces, onion and celery. Toss. Refrigerate.
2. In a small skillet over low heat, stir almonds in sugar until lightly toasted. Cool.
3. Toss dressing with salad greens.
4. Add or top with almonds and mandarin oranges.