Nov. 28 harp food.jpg

A Quitman woman who didn’t cook until she married has her own catering business, and one of her recipes has been featured in Southern Living magazine.

Lisa Harp runs a small catering business, Plat du Jour, that provides “high quality/high value” meals to homes and offices. (www.yourplatdujour.com)

“I enjoy incorporating food into most events,” she said. “For example, for my daughter (8-year-old Grace Margaret’s) birthday recently, we hosted a junior cooking academy for her friends. We showed them how and then helped them make their own spaghetti pie, cheese muffins, and birthday cake. It was so much fun, we decided to offer it to the public through our catering business (as well as one for adults).

“Food is such a great way to express your love for your family and friends, and I enjoy sharing this love with others by preparing food for them and their friends. That’s how Plat du Jour was born. Every meal I offer is an extension of my passion for good food and what it adds to our lives every day.”

She learned to cook later than most folks.

“Believe it or not, I didn’t cook until I got married,” she said. “My husband (Chip) and I moved off to Birmingham right away so I had to learn quickly. My mother, Carolyn Chauncey (who lives with my father on their farm near Hahira), is a great cook and always had great meals prepared for us when I was young.  She helped me tremendously; she still does. However, I enjoy cooking different types of food than she does so we provide a real contrast in style for our family. She still helps me out with desserts and ‘home cooking’ when I need it, though.”

Her skill in cooking has been recognized by a prestigious national magazine. Her recipe for Herbed Salad with Grilled Balsamic Vegetables was chosen for the 2006 Southern Living Annual Recipes Cookbook. The recipe was featured in a Southern Living article (March 2006) about her cooking group, Girls on the Grill, too, and then it was chosen for the year-end cookbook.

“I had the opportunity to start a local cooking group, Girls on the Grill, too,” Lisa said. “It was an extension of a group a friend of mine from Savannah was a member, and I wanted to see if we could do that here. It includes foodies from Valdosta, Quitman, and Hahira (who) enjoy good food and friends. We’ve been meeting each month since April of 2000.”

The foods Lisa loves to cook have been influenced by living on the east coast.

“We lived in Savannah for over 10 years where entertaining and dinner parties were a big part of life,” she said. “Grilling meat and cooking fresh seafood were such pleasures that we still try to enjoy today. Low Country boils, oyster roasts, soft shell crab in season, hand-cut steaks cooked medium rare, all of these are such great food memories.

“I enjoy working with French recipes and finding interesting recipes to try out on my family. I love Julia Child (who doesn’t) and her influence in regards to bringing French cooking to our home kitchens.”

The former Lisa Chauncey was born and raised in Clinch County, growing up in Fargo. She attended Valdosta State and studied business, but changed to education after moving to Savannah. She graduated from Armstrong Atlantic State University in Savannah with a degree in early childhood education. She taught elementary school in Savannah and Quitman for more than 11 years in the public school system. Her husband has his own consulting firm, Northampton Business Consulting.

They have four children (three boys and a girl). William, 17,  is a senior at Brooks County High School, the kicker for his football team, plays soccer and tennis, and works at Publix; Foley, 14, is an eighth grader at Brooks County Middle School and an avid fresh water fisherman; Cannon, 11, is a fifth grader at North Brooks Elementary and plays club (or travel) soccer; and Grace Margaret, 8, is in the third grade at North Brooks Elementary and “is our resident artist and all-around sweet girl.”

“I love cooking; it is my true joy,” Lisa said of her favorite pastimes. “I’m fortunate to be able to do what I enjoy every day. I research recipes and food ideas and Food Network and Cooking Channel are always playing in the background of the kitchen. Of course, I enjoy time with my family and friends most of all. I try to stay in shape by running and working out, though I can’t say I enjoy that.”

For the viewing pleasure of our readers, Lisa has chosen to prepare some of her family’s favorites.

“First is a dish that I have prepared many times,” Lisa said. “It’s my oldest son, William’s, favorite. I made it for his birthday once, and his buddies couldn’t stop eating. It contrasts with holiday food, but is still worth sharing with everyone.”

William’s Favorite Baja-Style Fried Fish Tacos

Makes 12 tacos. Prep time 20 minutes. Fry time 6 minutes per batch.

3/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1 1/2 pounds talapia fillets, cut into strips 4 inches long by 1/2 inch wide

canola oil

12 super-sized corn tortillas, warmed

1/4 head red cabbage, thinly sliced

Pico de Gallo (recipe follows)

3 limes, cut into wedges

Creamy Jalapeno-Cilantro Dressing (recipe follows)

Combine flour, salt, pepper and garlic powder; dredge fish strips in flour mixture.

Pour oil into a depth of 1/2 inch in a large skillet, and heat to 375. Fry catfish in hot oil, in batches, two to three minutes on each side or until lightly browned. Drain fish on a wire rack over paper towels.

Place fish on warmed tortillas; top with cabbage and Pico de Gallo. Squeeze lime juice over tacos and drizzle with Creamy Jalapeño-Cilantro Dressing.

Pico de Gallo:

Makes 2 1/2 cups; Prep time: 20 minutes

1 large tomato, coarsely chopped

1/2 large red onion, coarsely chopped

1 cup loosely packed fresh cilantro leaves, coarsely chopped

1 jalapeño pepper

1/4 teaspoon salt

1/4 teaspoon pepper

Stir together all ingredients

Creamy Jalapeño-Cilantro Dressing:

Makes 1 1/4 cups; Prep time: 10 minutes

1 cup loosely packed fresh cilantro leaves

1 cup sour cream

1 large jalapeño pepper, seeded and cut into large pieces

2 Tablespoons fresh lime juice

4 teaspoons powdered ranch dressing mix

1/8 teaspoon salt

Place all ingredients in blender; blend just until combined. (Dressing should be slightly chunky.) Cover and chill until ready to serve.

Mexican Grilled Corn

Prep time: 5 minutes; makes 4 servings

4 ears corn

1/2 cup mayonnaise

1 1/2 cups sour cream

1/4 cup freshly grated Parmesan cheese

1 lime, juiced

red chili powder, to taste

2 limes cut into wedges, for garnish

Remove the husks of the corn, but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warming, slather with mayonnaise mix. Squeeze the lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

“My next dish is something I make for my catering business and every time I do my kids always ask ‘Is this for us?’ I have to say, ‘no, it’s for someone else.’ However, they love it and I believe you will, too,” Lisa said.

Key Lime Cheesecake with Strawberry Sauce

Makes 10-12 servings; Prep time: 20 minutes; Bake 1 hour, 13 minutes; Stand 15 minutes; Chill 8 hours.

Tip: Use fresh limes if possible.

2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter or margarine, melted

3 (8-ounce) packages cream cheese, softened

1 1/4 cups sugar

3 large eggs

1 (8-ounce) container sour cream

1 1/2 teaspoons grated lime rind

1/2 cup key lime juice

Garnishes: Strawberry halves, lime slices, lime zest

Strawberry Sauce (recipe follows)

Stir together first three ingredients, and firmly press on bottom and 1 inch up sides of a greased 9-inch springform pan.

Bake at 350 for eight minutes; cool.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups sugar, beating until blended well after each addition. Stir in sour cream, rind and juice. Pour batter into crust.

Bake at 325 for 1 hour and five minutes; turn oven off. Partially open over door; let stand in oven 15 minutes. Remove for oven and immediately run a knife around edge of pan, releasing sides.

Cool completely in pan on a wire rack; cover and chill eight hours. Garnish, if desired, and serve with Strawberry Sauce.

Strawberry Sauce

Makes 1 cup; Prep time: 5 minutes.

1 1/4 cups fresh strawberries

1/4 cup sugar

1 1/2 teaspoons grated lime rind

Process all ingredients in a food processor until smooth, stopping to scrape down sides.

Here’s the published Southern Living recipe from March 2006:

Herbed Salad with Grilled Balsamic Vegetables

Makes 6 to 8 servings; Prep time: 15 minutes

To prepare ahead, wash the greens and spin them dry. Wrap in damp paper towels. Store in zip-top plastic bags in the refrigerator.

8 cups mixed baby greens

3 tomatoes, sliced

Grilled Balsamic Vegetables (recipe follows)

1/2 cup pitted ripe black olives

1/2 cup olive oil

3 Tablespoons chopped fresh basil

2 Tablespoons chopped fresh chives or green onions

1 Tablespoon chopped fresh marjoram (optional)

1/2 cup crumbled feta or goat cheese

1/3 cup refrigerated shredded Romano or Parmesan cheese

Place mixed greens on a large serving platter. Arrange tomato slices in center of platter over greens. Arrange Grilled Balsamic Vegetables and black olives around edge of platter over greens.

Whisk together olive oil and vinegar; drizzle over tomatoes and grilled vegetables. Sprinkle tomatoes evenly with basil, chives and, if desired, marjoram. Top evenly with cheeses.

Grilled Balsamic Vegetables:

Makes 6-8 servings; Prep time: 15 minutes; Grill 18 minutes

4 medium-size fresh beets

2 large red bell peppers

2 small zucchini

1 small eggplant

1 large red onion

1/4 cup extra virgin olive oil

1 1/2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Trim stems from beets to 1 inch; cut into quarters. Cut bell peppers into 1-inch-wide strips. Cut off ends of zucchini and eggplant; cut each lengthwise into 4 slices. Cut eggplant slices lengthwise into 1 1/2 inch strips. Cut onion into 3/4 inch thick rounds.

Whisk together olive oil and vinegar in a large bowl. Add vegetables and sprinkle evenly with salt and pepper; toss to coat.

Grill vegetables, covered with grill lid, over medium-high heat (350 to 400 degrees). Grill beets six minutes on each side or until tender; grill onion, zucchini, eggplant and bell peppers four to six minutes on each side or until crisp-tender. Cool beets slightly and, if desired peel.