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Jerry! Jerry!

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Chef Jeremy Hammond Chambers is a new star in our local culinary firmament.   By Judi Galllagher   O.K., I admit it– I am spoiled rotten when it comes to food. But all this temptation also leads to sharing palate pleasures with special friends, and that’s just what we did at a “ladies night out” […]

August 11, 2008


Chef Jeremy Hammond Chambers is a new star in our local culinary firmament.
 
By Judi Galllagher
 

O.K., I admit it– I am spoiled rotten when it comes to food. But all this temptation also leads to sharing palate pleasures with special friends, and that’s just what we did at a “ladies night out” at chef Jeremy Hammond Chambers’ home a few weeks back. If you know me, you know that I LOVE Asian food- I mean LOVE Asian food- what chocolate is to some of my friends, fresh spring rolls and green papaya salad are to me. And making the night even more special, we had promised Sarasota Magazine’s Mr. Chatterbox himself that he could be our token male of the evening.

The girls smile pretty as Mr. Chatterbox tries to sneak a bite of Chef Jeremy’s delicious food.

It is no wonder why Jeremy decided to leave the day-to-day restaurant business and entertain full time, using his outstanding talents gathered from some of the best New York restaurants to create small upscale dinner parties. After our experience, I can say that to hire Jeremy for a party is to create a true culinary tour of the best there is. His talents for style and seemingly effortless entertaining, pairing champagne and wines with international flavors along with sharing recipes, food tips and unique produce finds made this a journey around the world without the airfare.  

Chef Jeremy Hammond Chambers

Well, enough said; I will let you try one of Jeremy’s recipes that is as beautifully flavorful as the famed Slanted Door Restaurant in San Francisco.

 
 
Pickled Mango

2 green mangos (julienne)
2 Kaffir lime leaves (chop fine)
1 Fresno chili (deseeded and chop fine)
1/2 cup rice vinegar
1/2 cup sugar
1/2 cup water
2 pinches salt

Heat the rice vinegar, salt, sugar and water in a pan. Cool slightly and pour over the mango, limes and chilies. Marinade for 24 hours before use.

Dressing

2 limes (juiced and zested with a microplane)
1/2 Fresno chili (chop fine)

1/2 clove garlic (grated on microplane)
1/2 inch piece of ginger (grated on microplane)
1 1/2 oz lemon juice
1/2 T palm sugar
1 tsp fish sauce (3 crab brand)

Mix all ingredients together making sure all the sugar has dissolved.

 
 
Green Papaya Salad
(serves 6)

2 qrts of julienne green papaya
1/2 cup pickled mango (strained)
6 T lime dressing
1 pint picked watercress (thick stems removed)
1/4 cup chopped mint leaves
1/4 cup chopped Thai basil leaves
1/4 cup whole cilantro leaves
1 T julienne red chili
3 T toasted crushed peanuts

Mix all salad ingredients together adding your choice of shrimp, crab or lobster.









Chef_Judy