Georgia Magazine - January 2018 - 48

FOX / ENDEMOLSHINE

"I was really comfortable in
front of the camera, and I didn't
know that about myself," she says.
"I don't think I want to go to culinary school; I want to go to Stanford [University in Stanford, Calif.]
for undergrad and [the University of
California, Los Angeles] for graduate
school. I want to get a basic education and go into theater or something like that. I'd really like to be a
TV chef; that would combine cooking and TV."
H.M. Cauley is an Atlanta-based
author of three guidebooks to Georgia and a feature writer whose work
regularly appears in local newspapers and magazines.

Jasmine Stewart meticulously plates a dish to
be judged on "MasterChef Junior." Her cooking skills won her the top prize and $100,000
on Season 5 of the show.

from different chefs. Then I try things
on my own. I love that I can experiment with different flavors to express
myself. And I really love it when everyone goes, 'Oh wow, that's so good!'"
Stewart doesn't favor any one type
of cuisine and is happy coming up
with her own recipes.
"I just created a salt-crusted, limeroasted chicken breast," she says. "The
texture of the salt adds crunch to the
outside, and the lime adds tang. But I
don't necessarily have a go-to cuisine.
I do know, though, that I don't like
okra. My mom made it one time, and
it was so slimy I couldn't eat it again."
In 2016, Stewart took her versatile
cooking style to "MasterChef Junior"
on Fox, where the soft skills she's
learned as a student at Atlanta's Ron
Clark Academy came into play.
"Every time we answer a question in class, we stand up," she says.
"We stand when a visitor comes in. We
speak up. We're always meeting new
people, and I've gotten comfortable
doing that and speaking on the spot.
That's been a huge help to me being
in the public eye."
Stewart also won the top prize
of $100,000, which she's saving for
college.
48

Here, Chef Rusty Hamlin shares
his Jambalaya recipe. He says this is
best served with garlic French bread.

Rusty's Jambalaya
4 tablespoons olive oil
2 tablespoons butter
1 pound andouille sausage, sliced in
1/4-inch rounds
2 cloves puréed garlic
3 cups diced onion
3 cups diced celery
3 cups diced bell pepper
1 (28-ounce) can tomato purée
1 (8-ounce) can tomato paste
5 cups chicken stock
2 tablespoons Louisiana hot sauce
2 tablespoons salt
1 tablespoon pepper
2 tablespoons Cajun/Creole seasoning
2-1/2 cups parboiled rice (package label
states "parboiled")
8 ounces small (71-90 count) shrimp,
peeled, deveined
1 pound cooked, shredded chicken
3/4 cup chopped green onion
1/4 of a bunch parsley, chopped

In a large Dutch oven, heat olive oil and butter and render the
sausage. Add garlic, onion, celery
and bell pepper. Sauté vegetables
until half-translucent.
In a separate container, make
your "liquid base," mixing together
tomato purée, tomato paste, chicken
stock, Louisiana hot sauce, salt, pepper and Cajun/Creole seasoning.
Add rice and liquid base to
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Dutch oven. Reduce heat to low and
stir often to avoid scorching. Once
rice is three-quarters of the way
cooked, after about 15 minutes, add
shrimp. Cook an additional 10 minutes and stir in shredded chicken.
Taste and correct seasonings. Turn off
heat. Cover with a lid and let sit for 20
minutes. Add parsley and green onions, then stir and serve. Serves 8-10.
Jim Stancil says this grilled salmon is a very popular dish at his barbecue catering events.

Big Jim Stancil's Grilled Salmon
Teriyaki Glaze
1 cup low-salt soy sauce
1/2 cup light brown sugar
1 knuckle ginger (approximately 1 inch),
peeled, sliced
Salmon
Fresh salmon, skin removed (my preference)
Extra-virgin olive oil
Salt, to taste
Pepper, to taste
Lemon zest
Sliced lemons

Prepare Teriyaki Glaze by combining soy sauce, brown sugar and
ginger in a small saucepan over medium heat. Cook and reduce until the
sauce thickens. Remove from heat
and strain. Refrigerate. Note: Glaze
also can be used warm.
Preheat grill to 350 degrees (or
hotter). Lightly rub salmon with extravirgin olive oil. Season with salt, pepper and lemon zest. Note: Make sure
your grill is hot! Place salmon on grill.
Turn once when salmon is slightly
opaque, after about 1 to 2 minutes,
and continue cooking. Note: The
whole cooking time should be about
3 to 5 minutes for a 3- to 4-ounce
portion.
Once salmon is done to desired
temperature, squeeze fresh lemons
over salmon. Brush salmon lightly
with Teriyaki Glaze.

web exclusive

Second helping
For more recipes from this
month's featured cooks, turn
to page 48A in this month's
online
edition at georgia
web exclusive
magazine.org.
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Table of Contents for the Digital Edition of Georgia Magazine - January 2018