by Joy Jangles
The Common Table, a cozy gastro-pub located on Fairmount, features gourmet bar fare with great affordable wines and beers to pair. Chef Mike Smith will be joining us this week with his Blackened Chicken with Black Pepper Grits topped with a Fried Egg and Cajun Hollandaise.
In the words of Chef Smith: “It will treat a hangover like a bouncer treats a frat boy — it’ll kick it to the curb!” Amen to that brother.
Originally from Shreveport Louisiana, Smith first discovered his love for cooking through his mother who worked in the restaurant business for over 30 years. The love for food was in Smith’s blood: he quickly immersed himself in different kitchens where he met one of his most influential teachers: Chris Pyun, one of the original owners of The Green Room– “He’s actually still my mentor, he’s amazing”.
Chef Smith has cooked in uptown for over 15 years; he knows what people like here. “You know, it’s important to try to support local farmers and the local economy, to show what can be grown. People are using different techniques now. There’s an abundance of ingredients available to you if you know where to look. Everything you can get in Texas is great; you just have to know where to get it from.”
Inspiration from Smith’s dishes are melded through childhood memories, memories from traveling, and even food dreams – “I dream about dishes a lot and they end up on the menu. I mean I think about food 24 hours a day, I really do.” Smith also uses cage-free eggs, free-range chicken, always strives to buy local whenever possible. On his free time, he enjoys golfing and fishing but most of all spending time with his 3-year old son Max.
Recipe for Chicken and Grits adapted from Southern Living:
Ingredients:
· 1 pound boneless chicken breast halves with no skin · 3 tablespoons all-purpose flour · 1/4 teaspoon salt · 1/8 teaspoon freshly ground black pepper · 2 tablespoons olive oil · 1 bunch green onions, sliced, 6 to 8 green onions with tops · 1 large clove garlic, crushed and minced · hot cooked grits · 1 sunny side up egg
Preparation:
Cut the chicken into 2-inch strips. Combine the flour with salt and pepper and dust the chicken strips lightly with the flour mixture.
Heat the olive oil in a large skillet over medium-high heat; add the chicken and brown lightly on all sides, about 7 to 8 minutes. Remove the chicken and set aside.
Add the green onions to the skillet. Cook, stirring, for 1 minute. Return the chicken to the pan and add the garlic. Cook, stirring, until hot.
Arrange grits in plates for serving. Spoon the chicken mixture over the grits and serve hot with a sunny side up egg. Serves 4.
The Common Table serves “Sunday Funday Brunch” from 11-3 featuring $2 Mimosas and $5 Bloody Marys.
Joy Jangles loves a good brunch and brings you a new version each week for craveDFW. You may find more of her unique perspective and beautiful photos at Joylicious.
I might have to make it over there next weekend. Yum!