Stirring it up with Jim Thomas
Charleston Post and Courier
Who: Jim
"Jimbo" Thomas
Born: In the old Baker Hospital on Colonial Lake,
downtown.
Family: (
food fan club ) Shirley Trainor-Thomas,
wife; Bert and "Big Jim" Thomas,
parents; Julie and Mike Mooney, oldest
daughter and son-in-law; Lauren, daughter.
Work: Administrator of Driftwood Skilled Nursing and
Rehabilitation Center.
Residence: Mount Pleasant.
QUESTION:
When and how did you develop an
interest in cooking?
How did you learn those things?
ANSWER:
My inspiration for cooking started back in
high school when my mother said, "Come here boy.
I need to teach you some things — I've seen the way you
treat girls and you're going to be alone
a lot. You'll need to be able to take care of yourself."
So, she taught me the basics: cooking,
sewing, ironing, etc. My dad, who is now a resident at
my nursing facility, taught me "yard
cooking." He'd barbecue a pig, fry fish and make hush
puppies year-round.
QUESTION:
You're
a self-taught cook who doesn't use recipes. How do you
think about or come up with
dishes?
ANSWER:
I start with the basics I learned
from my parents and then use my creativity. I'm not sure
what
goes through my head when creating in the kitchen. I
envision what I want the food to taste, look
and smell like, and then work to fulfill my vision.
Still, the dish rarely ends up exactly as planned.
I never make anything the same way twice, and I don't
write notes or use recipes. That's what
makes it fun. I'm not fettered or controlled by the
written word (hate control). I do have an uncanny
ability to smell and taste food and detect the
ingredients, which makes it easy to copycat foods I
experience in restaurants, and then add my own flair
(watch out Gilligan's — I can make your
hush puppies).
QUESTION:
What
are your specialties?
ANSWER:
I make great soups. According to my wife,
I am the "Soup Nazi." My BBQ beef ribs (slow
cooked all day with whiskey sauce, before finishing on
the grill) are to die for.
My seafood dishes
are great because I prepare what I've caught when
deep-sea fishing, shrimping or crabbing.
Desserts are the only thing I don't do. I'm just not
interested.
QUESTION:
What do you consider the most creative thing you've ever
made?
ANSWER:
Possibly the most creative dish I have
ever prepared is what I call Shrimp JimBo. I was going
for a gumbo-type dish, but couldn't remember the Cajun
stuff to buy, so I created my own base
with okra. It's the recipe included here (and I use the
term "recipe" loosely!).
QUESTION:
What's
the most challenging aspect of cooking for you?
ANSWER: The big challenge for me in the kitchen
is keeping my food somewhat healthy. I use real butter,
heavy cream, ricotta cheese, feta cheese, Brie cheese,
bacon, sausage — all of the "bad stuff."
QUESTION:
What's
the most underappreciated food out there?
ANSWER:
The most underappreciated food is the
cheeseburger. Its basic construct allows for
endless
customization.
For example, there is
the marvelous Brie-Avocado Burger. Or, have it
with a
continental, Mexican or French slant.
Shrimp JimBo
2 cups chopped okra
1 cup chicken broth
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 small jar of pimiento, finely chopped
1 small can of green chilies, finely chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
1/4 teaspoon marjoram
1/4 teaspoon sweet paprika
1/4 stick of butter
1 pound local shrimp (see cook's note)
Salt to taste
Cook's note: Jim says friends don't let friends eat
imported shrimp.
Cook okra in chicken broth for about 30 minutes on
medium. When okra is mushy, beat it with a
whisk until liquefied. Saute onion, celery,
pimiento, chilies and spices in butter until onions are
translucent. Add liquefied okra and let
simmer for 20 minutes, stirring frequently.
Add peeled
shrimp and let simmer 5 minutes, stirring frequently.
Serve over white rice or eat as soup.
"Stirring it up with
..." is a feature of the Home & Garden section that
spotlights good home cooks in the Lowcountry.
