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Curren’s Holiday Roasted Brussels Sprouts 5 lbs Brussels sprouts 1 spring onion 1/4 cup olive oil 1 Tbsp. kosher salt 1 tsp. ground black pepper 1 Meyer lemon Preheat your oven to 400° with a sheet tray inside. Cut the bottom off of each Brussels sprout and split lengthwise. Julienne the bulb of the spring onion, and slice the green top. In a large bowl, toss the onion (bulb and top), sprouts, olive oil, salt and pepper. Once oven is to temperature, carefully remove sheet tray and dump sprouts onto the hot pan. Roast until slightly charred and tender, remove from oven, and squeeze lemon over the sprouts. Stir and taste for salt while still hot; season more if necessary.

How did you make the transition from Animal Sciences to Food? In my final year at Texas A&M, I went on a study abroad program in order to complete my fine arts credits of which I had none since my college career was dedicated to science. In Italy, I realized my love for food, wine and family was greater than that of performing surgeries on animals. It was at that point I realized I was going to switch from saving them to cooking them…..

What inspires you when you are cooking? The season

When you have a family gath- What was the Top Chef experiering, is it a given that you are ence like for you? Would you cooking? My mother is a fantastic do it over? What would you cook. She taught her four boys, me being change? Top Chef was a great experience, the youngest, all how to cook. I always contribute, but my mom is not one to give up the reigns of her kitchen. She loves feeding people as much as I do so we team up and do it together.

“I realized my love for food, wine and family was greater than that of performing surgeries on animals. It was at that point I realized I was going to switch from saving them to cooking them...”

and weather typically point me in the direction of what I am going to cook. For example, the first cold rainy day of the year you can come to my house for spaghetti and meatballs. I love making a fresh tomato sauce, rolling balls of beef, veal and pork and boiling some beautiful pasta in order to enjoy the arrival of cool, wet weather. Spring and summer What is your guilty pleasure push me towards lighter dishes incorporating food? Chicken wings! I want 20 chicken the grill. Grilled fish, that I hopefully caught, wings, a basket of French fries and some and whatever we picked up from the farmers really good and chunky bleu cheese dressmarket is a typical summer dinner for my wife ing…..and lots of beer!! and I.

When you were growing up What is your one favorite food is this what you thought you item/dish on earth? Steak! I love would be doing? No, from the time I grilling ribeyes in the backyard, but I crave redfish on the half shell, a fresh caught redfish fillet, skin and scales in tact, covered in lemons and butter, salt and pepper over a hot grill. Now that is tough to beat!

I met some cool people, saw what reality TV was like from the other side and learned that competitive cooking, as I had thought in the past, is not for me. You aren’t going to see me on Top Chef Redemption, no desire to go through that again! What would I change, other than winning, probably the destination. While I love Texas, it sure would have been cool to do Top Chef in a city like Seattle, Portland or even Philadelphia!

Besides your own, what is your favorite restaurant to eat at? Currently, my wife and I are loving Lenoir. Todd and Jessica are amazing people, the atmosphere is cozy, and the food is great!

What is the most underrated food item that you can think of? Dry Sherry. I use it when I roast mushrooms, I put it in my French onion soup, and I use it to open mussels. You can find a bottle of dry Sherry in every one of my kitchens.

How did you create the world’s

was about 15 I worked in vet clinics and did greatest hash dish (with chili)? everything I could do to go to the best college I have always loved breakfast. Eggs on top with the best vet school I could attend, hence of potatoes, sausage, bacon and cheese just my degree from Texas A&M. made sense. I think subconsciously it came from growing up with older brothers talking about the Kettle’s “scattered, smothered and covered” hash browns. SMTX Entertainment & Culture | 31

November 2012  

Who's Hungry? SMTX food challenges, wine tours, Top Chef holiday recipe and where to eat in Central Texas.

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