Friends enjoy cooking at the Fair

The Weir Cabin is filled with family and friends who share in the cooking the week of the Neshoba County Fair. 

Wednesday night has become “Spaghetti Night,” prepared by cabin guests and longtime friends Sharon Anthony Brown and Rory Trapp. 

“There is nothing like a dinner table with your favorite people and some classic comfort food,” Trapp said.

Brown, a bookkeeper for the Mississippi Band of Choctaw Indians, and Trapp, manager of Regions Bank in Philadelphia, have each been with their respective companies for over 20 years.

Brown said that when her two grown boys, Bryce Lewis and Levi Brown, were growing up, they enjoyed nearly everything she cooked.

“I know I tried them out on spaghetti, and I had many disasters in the kitchen—too many to count learning how to cook,” she said. “They would joke that when the fire alarm goes off, dinner is ready.”

Trapp said that both of his daughters, Madi Claire Lindsey and Chloe Trapp, are great cooks and have picked up on some of his cooking skills, like making cornbread, fried okra, and what they call Aunt Jeffie’s chicken nuggets.

“I get asked to cook fried okra more than anything else,” he said. “I used to make huge bowls of it for tailgating at MSU football games, and everyone ate it like popcorn.”

Both Brown and Trapp said they enjoy cooking for their friends and family. 

Trapp said that he doesn’t eat as much when he cooks for others because he tastes food along the way and is usually full by the time the food is served.

“My favorite things to prepare are desserts and candies,” Brown said. “I have handwritten recipes that I often refer to, or these days I can always Google up an idea.”

Trapp’s advice to aspiring cooks is to watch the people who cook the best foods.

“They usually don’t follow a recipe,” he said. “You’ll learn from their years of experience.”

Brown advised taking the time to use fresh ingredients when available and not to rush the process.

“My dad still grows a vegetable garden,” she said. “There is nothing better than preparing a meal straight from the vine to the table.”

“I like not being too serious about cooking,” Brown added. “Enjoy the process. Life is too short, so eat the cake.”

SPAGHETTI

1 lb. ground chuck

Salt, pepper to taste

1 medium onion, chopped

1 medium bell pepper, chopped

2 cloves, garlic, minced.

1 large can diced tomatoes

1 (16 oz.) can of tomato sauce

2 tsp. dried basil & oregano

Fresh mushroom (optional)

Cook ground beef with vegetables over medium heat until brown and crumbly, drain grease. Stir in diced tomatoes, sauce and paste into pan. Season with basil, oregano, salt and pepper. Simmer for an hour stirring occasionally.

Noodles: You can’t have spaghetti night with sticky noodles, so an important task is to keep the pasta stick-free, here are a few tips.

It starts with a big pot, make sure the pot will hold enough water 3-4 quarts for every pound of pasta without boiling water. Pasta needs room to grow as it cooks. Generously salt your water. Add pasta to boiling water. No matter how hangry the crowd is, do not add it beforehand. Give your noodles a good stir once you get it in the bubbling rapidly boiling water. Stir constantly for the first two minutes of cooking time.

Aim to finish your sauce and noodles at the same time. If you leave your pasta too long, it will stick together. No need for oil or butter, you don’t want your sauce to slide off the noodles. Pour sauce on pasta and serve!

GARLIC TOAST

4 sliced thick bread

½ cup of grated cheese (I use cheddar and mozzarella)

4 tbsp. salted butter, melted

1 clove of garlic, minced (optional to taste)

Preheat oven to 400F. Line your baking sheet with aluminum foil for easy clean up.  Place bread on baking sheet. Mix butter and minced garlic. Brush the mixture on both sides of the bread

Sprinkle the (magic) cheese evenly on top of each slice of bread. Bake in oven 8-10 minutes or until cheese is melted and bread is toasted brown. Serve hot.

FRIED OKRA

In a cast iron skillet heat add ½ full of oil. Heat on high until the oil sizzles when you put a piece of okra in it. 

Cut okra in small think pieces.

Mix buttermilk flavored corn meal, salt and pepper (a good bit but don’t over season it).  In a separate container, put the okra slices in and shake with the mix and shake until the okra is covered.  

Put okra in sizzling oil and fry. Stir it frequently to make sure each piece is turned over several times in the oil. Continue to fry it until just before it burns to make it extra crisp.  

When you take it out lay it on a paper towel to absorb any excess grease, take it off the paper towel and place in serving dish and serve!