Chef Todd Richards joins us this week on The Fine Cooking Podcast to discuss his favorite barbecue sauce recipes featured in the June/July issue. Tune in to learn how he got his start in barbecue, his cooking influences, and what soul food means to him.
What We’re Cooking Now – Eggplant
Sarah got inspired by a recipe created by George Pagonis for one of our Facebook Lives – a baba ghanoush-like eggplant puree that includes a touch of the charred eggplant skin to amp up the smoky flavor. Try it on your favorite baba ghanoush recipe, adding a touch of honey if you like to balance the bitterness that the skin imparts.
Eggplant is a tough sell at Chris’s house, but he likes to broil eggplant and then marinate it in olive oil, fresh herbs, garlic and red pepper flakes. At this point it has myriad uses: in a sandwich, in a salad, as a pizza topping.
Kathy likes to use the long, skinny Japanese eggplant to grill long slices and top with miso dressing (here’s another recipe that pairs eggplant and miso deliciously, or use it in the garlicky eggplant stir-fry in our archives.
Interview: Todd Richards
Todd is the culinary director at Jackmont Hospitality, overseeing One Flew South and Chicken + Beer in Atlanta GA; the chef-owner of Richards’ Southern Fried; and the author of Soul: A Chef’s Culinary Evolution in 150 Recipes.
He also discusses how he applies a modern lens to traditional soul-food staples, like his collard green ramen.
Diana gives tips on how to store oysters. When you’re ready to cook or serve, here’s a tutorial on how to shuck them.