Look who’s cooking: Jim Anderson
Published 12:23 pm Tuesday, December 31, 2024
Getting your Trinity Audio player ready...
|
NATCHEZ — If you live in Natchez and enjoy good food, you most likely know Jim Anderson.
Anderson moved with his family to Natchez when he was in the fifth grade and considers himself a Natchez native.
He grew up watching and learning how to cook from his father. When he was as young as 14, he washed dishes at The Chili Parlor, once on Franklin Street, a favorite restaurant for many. (Remember the Gypsy Burger?)
“I didn’t really get into cooking until I was in college and needed to get a job. That’s where I really got into it,” Anderson said.
He eventually went to work for Sysco and later opened and operated the successful Uptown Market on Canal Street. Since then, he has worked at Monmouth Plantation and for a number of years for John and Malan Parks at their Natchez restaurants, Pearl Street Pasta and Magnolia Grill.
“I did whatever needed to be done, from cooking to hosting to bussing tables to dishing or catering,” Anderson said.
His last job before going to work in the cafeteria at Cathedral was designing and recreating the vision of Uptown Market at the Canal Street Market.
However, Anderson said Cathedral would be his last job. Anderson began working in the kitchen at Cathedral in August.
“My youngest baby is in the fifth grade at Cathedral and I plan to stay here until she’s done,” he said. “By then, I will be ready to retire.”
He is enjoying introducing different foods to Cathedral students, like Taco Tuesdays, and serving dishes like chicken penne pasta.
Anderson’s Cathedral job leaves him time to continue his catering business.
“It frees me up to do taco bars. I’ve done four Christmas parties for 20 people or less this season. I like to cook for 20 or 25 or less — private dinners and parties — because that’s a number I can handle by myself,” he said.
Anderson is also excited about a class he plans to teach next semester at Cathedral.
“Starting in January, I will teach a life skills class to 13 seniors. After seeing my daughter go to college and have to start fending for herself, I know there is value in this class,” Anderson said. “When you are in college unless you are blessed to come from money, you are going to have to supplement your income. Ninety-five percent of the time, that’s in a restaurant or bar. My goal is that their diploma from this class is that they would be SafeServ certified. They will have to take a test and work in the kitchen at that school for community service hours.”
Jim Anderson’s Eggplant, Cheese and Boudin Rollups in a Crawfish Sauce
Eggplant sliced lengthwise 1/4 inch
Soft or shredded cheese of your choice (This was smoked gouda.)
Boudin, out of casings, browned and crumbled, mixed with cheese.
Rub eggplant on both sides with olive oil, salt pepper, whatever you want. Put on a sheet pan and into the oven for a few minutes until they can fold in half and not crack.
Let cool. Pat one side dry and spread the cheese and sausage mixture on the eggplant. Roll up and secure with a toothpick. Do the same with the remainder.
Take each roll up and dredge in flour, then egg wash, then breadcrumbs. Fry each nice and slowly until crunchy.
In a separate skillet, saute diced onion, pepper, celery garlic and salt and pepper in butter until soft. Add crawfish and incorporate. Apply a heavy dusting of flour and mix well. Add seasoning and heavy cream. Reduce until thick enough to stick to a spoon.
Spoon crawfish sauce over roll ups and enjoy.