Newspapers / The Charlotte Post (Charlotte, … / April 11, 1985, edition 1 / Page 13
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: Who’s Who In The Kitchen i: Joseph Lloyde Calls Himself *4 ' , “Graduate Of School Of Self-Experience” -_ By Audrey C. Lodato “ Poet Staff Writer j Jo“l* Lloyde, of Joseph's Fcxx Services and Joseph’s Catering, is i Bahamian-born graduate of what h< likes to call the "school of self >. experience.’’ Coming to the U.S. from Nassau ai ’ * child. Lloyde admits he’s beei involved in the food industry “a lorn £ time” - since 19*7, to be exact. “] ' came directly out of high school ] had a chance to further my edu cation, but I preferred to go inU « foods,” be reveals. As a youngster •» he says he was fascinated by see ing men in windows fixing foods % “I thought it was something I’d like £ to do,” he recollects. £ His first Job was in Miami L Beach, washing glasses. "The chei took a liking to me," he recalls “From him, I learned how to blancli off french fries, and then ham i.” To gain experience, traveled around a lot and for many different chefs He sd for famous celebrities, J Sammy Davis, Bob Hope, Dean Martin. — Charlotte since 1957, the caterer at first was not impressed with the Queen City. “It was a city that had nothing to show me. I didn’t like it at all,” he confesses. “It didn’t have anything I was used to. It took me • about six years to adjust. But now • you couldn’t pay me to leave.! call it home. I can enjoy Charlotte much better now than I did 20 years ago.” • Lloyde recounts that he’s worked “at all the better clubs in this city.” Ms present activities include his , catering business, which he operat ! ed on a part time basis while i working as director of food service at the Charlotte Athletic Club, and I the coffee shop at the YWCA on E. • Trade St. While catering a wedding at the “Y”, he learned that the coffee shop on the premises was > available and decided to acquire it. It’s been open several months • now. As a concession to those who have only a short time for lunch, Lloyde has just recently begun ; serving a lunch time buffet in a large room adjacent to the coffee shop. Hie reasonably priced buffet fea ture* several different entrees daily, as well as about six vege ; tables, a variety.of salads, and desserts. “I think we have the only home-coOked buffet in the city,” Lloyde remarks. Plans are to open . *or Sunday lunch, beginning in the Lloydei, who is divorced, has a son, ~ r™*m*r** tt.OiympicJHigh School. His two daughters, Iris and Mary, live in New York. A member of St. Mark’s United Methodist Church, Lloyde is a Shriner and a 32nd degree Mason. Following are a number of recipes Joseph Lloyde likes to serve, in eluding a Bahamian (fish, and a chicken dish prepared by one of his . cooks. 7 An array of desserts awaits the diner who's left room for some sweets. KXmsttRIMP PILAF r»1»W V4 lb. shrimp 5 Tbsp. butter 2 Tbsp. finely chopped onion 2 c. boiling chicken stock or bouillon 'b c. lemon juice %i tsp. white ground pepper 1 tsp. curry powder 2 Tbsp. flour % c. hot shrimp stock (Or chicken stock) 1/3 c. heavy cream Salt and pepper to taste Boil shrimp; peel and devein after cooked. Reserve stock. Meanwhile saute onions in butter. Add spices, lemon juice, and stock. Stir in flour to thicken. Add shrimp and cook 15-20 minutes, covered. Stir in cream. Serve with rice. COVIE FEEMSTER’S BARBECUED CHICKEN FOR A CROWD Prepare barbecue sauce: 1 tap. garlic powder l Tbsp. oregano 1 No. 10 can whole tomatoes 3 Tbsp. dry mustard 2 c. chopped onion Salt and hot pepper to taste Cd&bini‘atfiT cook foinr hours over low heat. i f ;• l . * Place chicken pieces in baking dish. (Can use wings, drum sticks, or larger pieces.) Pour sauce over chicken and cover with foil. Bake 45 minutes at 350 degrees. BAHAMIAN CRAB AND RICE f» Vi lb. butter or margarine Garlic Onion Green pepper Bay leaf Oregano Thyme 1 c. lime juice 1 doz. soft shell crabs 3 c. long-grain rice, uncooked 4 tomatoes, diced 1 c. lemon juice 5 c. water Salt and pepper to taste Saute, garlic, green pepper, and onion (vary amounts to suit your taste) in butter. Add remaining herbs and simmer 5 min. in the lime juice. In a large kettle, | combine whole crabs, rice, the i simmered vegetables, and re- I maining ingredients. Stir togeth- 1 er 3-4 times. Cover and cook on ! medium heat for 20 minutes. __i HAWAIIAN SALAD In large bowl, toss chopped fruits: apples, oranges, papaya, bananas, pineapple, cherries, grapes. Add flaked coconut. Combine honey, pineapple juice, and poppy seeds, and pour over fruits. Top with layer of tiny marshmallows. Unidentified guests serve themselves from a variety of salads at daily buffet. 1 For Preparing Dinners From Scratch and tested recipes for microwave cooking. For all you chocoholics out there, one of these is especially for you! * CAJUN FILETS For Sauce: 1 (8 oz.) can tomato sauce y« c. bottled clam broth y« c. water Shells from V4 lb. medium shrimp 1 Tbsp. chili powder 2 top. sweet Hungarian paprika 1V4 tsp. dried leaf thyme 2 bay leaves For vegetables and fish: 3 Tbsp. butter 1 bunch green onions, coarsely chopped 1 sm. onion, thinly sliced 3 cloves garlic, chopped 1 green bell pepper, coarsely chopped 1 red pepper, coarsely chopped . (or use 2 green) 2 sulks celery, sliced on dia gonal ■ Fresh ground pepper . Mi Up. fennel seed, crushed (optional) 6 fish flleU (about 2V< lbs.) (Use any noo-otly fish, such 5^ • as sole, halibut, snapper) - Vi lb. med. shrimp, peeled (Reserve shells for sauce) Juice of t lemon Mix sauce ingredients in a l-qt. measure or bowl. Microwave on HIGH for S min., stirring twice. Preoo through a coarse sieve and discard solids. In a shallow 4* qt. open roaster or casserole, melt butter on HIGH for 40 seconds. Add vegeatbles and tons. Cook uncovered until onion is trans lucent and peppers are slightly softened but crunchy-about 8-10 min. on HIGH. Stir every S min. for even cooking. Place fish over vegetables, putting thicker fish pieces to the ouUide of the pan. Top with shrimp. Drizzle lemon juice over all and spflbn on the tomato sauce. Cover with plastic wrap, leaving ooe corner loosely Happed to vent. Cook on HIGH 3-5 minutes or until fish is just cooked. Reduce time if filets are thin or if total weight of fish la leea than 214 lbs. 8erve over rice. Serves 8. CHOCOLATE MACAROON PIE-CAKE 3 oz. unsweetened baking cho colate Vi c. butter or margarine 3 eggs, lightly beaten % c. sugar Vi c. all-purpose flour 1 tsp. vanilla extract 2/2 c. sweetened condensed milk 2 c. flaked coconut Melt chocolate and butter to gether in saucepan (nonmetal) on HIGH for 2 minutes, stir ring after 1 minute. Stir in beaten eggs, sugar, flour, and vanilla. Pour into buttered 9" pie plate. Combine milk and coconut, mix well, and spoon evenly over chocolate batter. Rotating the pie V« turn at 3-minute inter vals, cook on HIGH 7-8 minutes or until knife inserted in center comes out clean. Let pie cool directly on a dry, heat-proof surface. Serves 6-8. CHIVE SPOON BREAD This is a tasty alternative to rice, pasta, or potatoes. 1 c. milk 3 Tbsp. butter or marg. 1/3 c. white commeal 1 tsp. baking powder 1 tsp. sugar V« tsp. salt 2 eggs, well beaten 2 Tbsp. snipped chives Combine milk and butter in a greased 1V4 qt. casserole and cook on HIGH 3-4 min. until milk is hot and butter melts. Stir in remaining ingredients until well blended. Cook on HIGH for 5 min., rotating dish half a turn after 2>A minutes. Bread is done when a wooden pick inserted near center comes out clean. (Note: part of the top will still be moist.) l*t stand about 5 min. on a dry, heat-proof surface. Serve at once. Serves 4. SWEET * SOUR FONDUE 110-ox. jar Kraft apricot or peach preserves Mi c. Kraft barbecue sauce 2 Tbsp. brown sugar 2 c. hot dogs (or cooked pork cubes) about Vi-inch pieces or cubes fejig«5n5sh thoroughly about 3 minute* on ally in the mirrawave Qatvm * Howto lose weight and gain wealth! Dick Gregory's Slim-Safe BAHAMIAN DIET General Meeting Open To Public Friday. April 12,7 p.m. Holiday Inn E. Indep. Blvd Clyde Austin Former Harlem Globetrotter Now Distributor! Reginald Gabriel IBM Reginald Irby 231-MS7 (Leave Message) Joseph Lloyde checks food preparation every step of the way. Guests can expect a high quality lunch at a reasonable price. It's Fur Storage Time • On premise storage • Cleaning and Glazing • Restyling • Repairing • Relining • Appraisals Do yon have a stole or cape y bat want a Jacket? Don’t delay, come In today. Select your restyle so It will be ready when yon are. Furs are our business, our only business** Hours: Tues.-Fri. 8:30-5:30, Sat. 9-4.00 Closed Easter Monday Follow the newest cat-and-creature flame y. '**■■■ y U as played through STEPHEN KING'S Cat's E>e
The Charlotte Post (Charlotte, N.C.)
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April 11, 1985, edition 1
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