My first guest this week is Chef Eddie Hernandez author of Turnip Greens & Tortillas – A Mexican Chef Spices up The Southern Kitchen.
Learn more about Chef Hernandez and his restaurant – Taqueria del Sol
USA Today called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie’s Way” sidebars show how to make each dish even more special.
“In his first cookbook, Hernandez, executive chef of the Taqueria del Sol restaurants, delivers a fun and adventurous mash-up of his influences—he was born in Mexico, raised in the American South, and developed a love of New Orleans cuisine. The common denominator here is heat, especially in the form of various peppers. For breakfast, there is a spicy Cajun hash with andouille sausage. For a hearty soup, there is posole, in which pounds of pork butt and four cups of hominy are flavored with the puree of 30 dried chiles. For dessert—ancho-chile pralines. Hernandez enjoys teasing a bland food with a spicy kick, thus presenting meatloaf with tomato-habanero gravy, mac and cheese with feta and jalapeños, and buttermilk fried chicken with green-chile-horseradish sauce. But tacos are the soul of the book, and these are simple yet complex, with 20 different varieties. There are Americanized versions such as the cheeseburger taco, as well as traditional carnitas tacos and regionalized offerings such as a Nashville hot chicken taco. Puckett, the former food editor of the Atlanta Journal-Constitution, renders Hernandez’s stories in tight, captivating prose, and photographer Mosier showcases, for example, a small island of creamy grits surrounded by pink shrimp in a bowl of tomato and jalapeño puree. This is an outstanding cookbook of innovative recipes.” —Publishers Weekly
About the Author
Born in Monterrey, Mexico, EDDIE HERNANDEZ is the executive chef of Taqueria del Sol. He and his business partner, Mike Klank, were nominated for a 2017 James Beard Outstanding Restaurateur Award. His recipes have appeared in Bon Appétit, Food & Wine, Southern Living, and Garden & Gun. There are two Taqueria del Sol restaurants on Face Book…one in Nashville TN and the other in Atlanta GA . On Twitter.
In the second half my good friend Dan Stockemer of Prarie Hill Vineyard at Stockemer Farms joins us to talk about a great private tour to San Francisco and Sonoma wine country that he has put together. The dates are October 29 – November 2, 2018. For one low price Dan will lead you on a tour of lifetime that includes San Francisco Bay cruise, Fisherman’s Wharf, Trolley ride, tour and tasting at six wineries a visit to Armstrong Redwoods…all this and your airfare, ground transport, luggage handling and all meals except one are included. For more information or to make a reservation call Dan’s travel partner Getaway Easy Travel 316 747-4446
Good Life Guy’s Wine of the Week:
2015 J. Lohr “Los Osos” Merlot
The 2015 J. Lohr Estates Los Osos Merlot shows an intense and properly matured red hue in the glass. Varietal aromas of black cherry and anise are integrated with a barrel signature of hazelnut,
dark chocolate, and baking spice. We use whole berry fermentation and a generous amount of Malbec in this blend to accentuate bright fruit tones and provide a rich, lengthy finish.
Three vintages in a row of this great value Paso Robles gem have been rated 90 or better and for good reason, this wine is stellar. I thought the 2013 was exceptional, then the 2014 came out and it was even better. The 2015 continues the tradition 🙂 Grab a bottle at Jacob Liquor Exchange on North Rock Road and thank me later!