At home with Chef Jim
OPINION —
As I have mentioned numerous times in this column, I love to eat, but I really dislike cooking.
My attitude about cooking is: What if I spent hours cooking a meal and then dropped dead at the end of that day? I would have wasted the last day of my life on earth.
Also, even though I can cook, bad things happen to me in the kitchen, and some catastrophes I have mentioned in this column:
- I had a grease fire on my stove in my apartment in LaGrange;
- I didn’t know that black skillets retain heat much longer than aluminum ones; therefore, when I grabbed my small black iron skillet to cook a second pone of cornbread, I let go really fast;
- The first and last time I fried a chicken breast in the aforementioned black iron skillet, the popping grease targeted my arm;
- I have put several items too close to a still-hot stove eye and melted said items;
- I accidentally blackened fried green tomatoes when I cooked them for the first time because I took advice from my dear friend Shelly, who is a great cook. However, Shelly, who is originally from Indiana, had never cooked fried green tomatoes.
Thankfully, I have friends who take pity on me. One of those brave souls is Jim Sikes, who is an outstanding chef. Years ago, Chef Jim also owned and operated Jimmy’s, a restaurant in Opelika, which my friends loved. I surely wish I had gotten to eat at Jimmy’s; I know I would have been a big fan, too.
Chef Jim teaches cooking classes in his home kitchen where he is assisted by his sweet and lovely wife, Miss Aimee.
Recently, Chef Jim invited me to attend one of his cooking classes. This would be my third cooking class, and he assured me that I needed to attend this one.
The title of the class, “Dishes with Unexpected Names,” intrigued me, so I signed up for a new cooking experience.
When I arrived at Chef Jim’s home, I met five other would-be chefs. To my amazement, they all said that they loved to cook. I don’t, of course, but I love when family and friends are willing to cook for me.
Chef Jim demonstrated how to cook five different dishes, and the best part was, Miss Aimee
served up a portion of each dish to us.
The first dish was called, “Funeral Potatoes,” and it was slap your Grandma two times good.
Chef Jim said, “This dish is great for tailgates, funerals, parties or for two or three frat boys.”
The second dish was “Marry Me Chicken.” This dish could also have pasta, chicken and pasta or artichoke and pasta. It was fabulous. In fact, my sweet husband Mike almost had to worry, but I love him dearly and would never leave him for a chicken dish.
Chef Jim’s “Cowboy Cornbread Casserole,” was oh, my three times good. I would have licked the plate, but my parents taught me better manners.
I loved the “John Wayne Casserole.” Chef Jim said that this recipe allegedly came from John Wayne himself.
The last dish, “Strawberry Sonker,” was a delectable dessert, and it’s good for breakfast, too.
Again, it was slap your Grandma twice good.
As always, all the dishes were superb because Chef Jim is a trained expert, and his love of cooking is quite evident. And believe it or not, I think that I can cook these dishes and plan to try soon.
If you want to learn how to cook new dishes in a really fun environment, email Chef Jim Sikes at jimsikes1@gmail.com to sign up for future classes. Believe me, you will be glad you did.
Chef Jim and Miss Aimee, this review was for you. Thank you again for inviting me into your lovely home.
In the Kitchen with Chef Jim makes the grade with an A+ from this retired English teacher.
Remember, “Pooh-sized” people NEVER lie about food. Enjoy!
Stacey Patton Wallace, who retired from teaching language arts for 30 years, is a professional diner. Her column, “Making the Grade,” appears every other week in The Observer. Stacey may be reached at retiredlangartsteacher2020@gmail.com
