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Memories & Recipes
Mostly he advises cooks to use their imagination and use age old time tested recipes. Then merge the two to make new dishes. He prepares the Farmers Omelet at the Breakfast on the Bayou, which is a part of Tacky Jack's. He learned most of his talents from his grandfather who was the head chef at The Grand Hotel in Point Clear. He has memories of his grandfather devising recipes at home to take to the hotel, one of which included hot dogs on a stick. As he gets to know me and trust that I'm not out to steal but only to share with you, maybe he'll give us more. I was lucky enough to taste his fried shrimp and it equals the recipe that I gave you from Mittendorf's last week. I hope I run into more great chefs from these establishments. We can all benefit. In the meantime, here are the ideas for recipes from Jimbo and Tacky Jacks. By the way, Jimbo says that anyone who mentions this article at Breakfast on the Bayou will get a free cup of coffee with their breakfast, during the winter months.
Go see Jimbo! Tell him you read about him in The Clarke County Democrat! Whisk the eggs then add all remaining ingredients except the cheddar cheese. Pour into skillet with non stick finish and a little margarine. Cook over low heat until eggs are set, then turn one end in to the middle of the pan and then the other end. Flip the omelet over with a long spatula. Cook only long enough to set the eggs then remove to a plate and immediately add grated cheddar cheese.
Jimbo also wants us all to know that Breakfast on the Bayou is a kid friendly place. He has devised a way to serve pancakes to kids that will make them feel welcome. He serves them in a frisbee.
Jimbo likes to add bananas and pecans and even blueberries or strawberries. Again, use your imagination. The kids can help. Serve in a frisbee!
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