It’s interesting that right when I convince Mama to try something outside the box, we’re stuck with food we’ve already made.
“What do you think, Mama? We can’t make gumbo because that got the highest score.”
“I was thinking your greens for the side. They were good, but you’ve made them better.”
Ouch. “Okay. And the main?”
“Neck bones?”
“Hmmm, they liked them fine, but I think a little too ethnic for the judges. Plus, how would we improve them?”
She nods. “Good point. That only leaves jambalaya or ox tails. I think the jambalaya, only you make it this time. You always make it better than me.”
“Thanks, Mama. Jambalaya and greens it is.”
Weston joins me and Mama at our table as the first competition gets under way.
Knox doesn’t waste any time putting Wyatt to work.
Weston looks at me and chuckles. “What would you have done if that was you?”
“I’d be at the airport by now.”
“That’s what I figured. I’ve always wondered why you hate him so much. He said he doesn’t know.”
“I don’t hate him.”
Weston arches an eyebrow and Mama clears her throat.
“I don’t hate him anymore.”
I don’t offer anything further because this isn’t the time to rehash all Knox’s past transgressions.
“Well, I’m glad you don’t hate him anymore.”
“Why? It doesn’t really matter. After this, we’ll probably never see each other again.”
Weston examines me, then smirks. Not a good look on his normally sweet face.
“What, Weston?”
“Oh, nothing.”
This is going nowhere, so I move on to something else. “It’s really nice of you to do this for Knox. You don’t want your own restaurant? Or Declan?”
“God no. I barely want to work in Dad’s restaurant. Declan loves working there. He’s a good chef, but probably not made for owning a restaurant. Knox has that mix of talent and follow-through, just like Dad.” He looks at the competition. “Looks like they’re finishing up. I better go back to our table.”
A few minutes later, Wyatt returns and sits down.
Mama asks, “How was it?”
Wyatt glances at me, then back to Mama. “Knox is a good chef.”
I shove his shoulder, but my lips twitch, holding back a grin. “Et tu, Wyatt?”
“Sorry, Rowan. I actually like the guy.”
I full-on grin at Wyatt. “Good job, brother. I’m sure you worked well together.”
Before he can respond, the director cuts for a break between setups. We’re up next against the Ortiz family.
I’d assumed that we’d have Weston and Wyatt would sit, but they surprise us by sitting Mama and giving us Knox. You’d think I’d relish the idea of bossing Knox around, but I don’t. I don’t want him anywhere near my food.
Me, Wyatt, and Knox enter the kitchen and I take a few deep, calming breaths.
Dean Ellerson comes near and smiles, acknowledging me for the first time. Chef Buccola and Knox nod at each other. And it’s more than a nod; it’s almost as if the chef knows Knox. Or maybe I’m being paranoid because I think the Everheart-fix is always in.
Knox turns to me. “Well, Amber, what are we making this fine morning?”
“That’s Chef to you.”
“My mistake.”
I look at Wyatt because I don’t plan on using Knox. I don’t trust him to not sabotage us even though we’re not in direct competition this round. If Wyatt can do all the vegetable chopping for the jambalaya, I can handle making it plus the greens. Picking and washing the greens will be time consuming though. I wonder if Knox even knows how.
“Knox.”
“Yes, Chef.”
“Can you pick and wash the collards please?”
“Yes, Chef.”
He gets the greens out of the refrigerator and takes them over to the sink.
I turn to Wyatt and sigh. “Onion, bell pepper, celery.”
He nods and heads to the fridge.
I put a large stock pot on the heat, adding chicken stock, ham hocks, and salt pork.
I get everything else ready for the jambalaya because I can’t do anything until Wyatt finishes chopping the holy trinity. I slice the andouille sausage, and chop some tomato and garlic. While I’m chopping, I cut up some onions and jalapenos for the greens.
Knox waves me over to where he’s picking the collards. The camera follows me.
“Chef, how many times do you want these washed?”
“Five, please.” I assess what he’s done so far. Satisfied, I go back to what I was doing. I have a feeling he wanted to say more, but it wasn’t suited for television.
I pour oil into a Dutch oven. “How long until I get that trinity, Wyatt?”
“Three minutes, Chef.”
We can’t afford for me to stand around for three minutes, so I take the shrimp out of the refrigerator and go to the sink to peel and devein. Unfortunately, that puts me right next to Knox.
“Almost done?”
“Five times, Chef? No, I’m not almost done. I have a suggestion for the greens though.”
I quirk an eyebrow because surely I must have heard wrong.
“I think you should fry some bacon instead of using the salt pork.”
“Oh, do you now? Anything else?” I put on a gigantic smile in case the camera’s watching us instead of the Ortiz family. I guess he doesn’t realize I use bacon grease when layering the greens with the onions, jalapeno, and spices.
Knox doesn’t catch my tone. “Actually, yes. They’d be better if you sautéed them instead of boiling. You know, like kale.”
“I do know.” The absolute nerve of this guy. He thinks he can make soul food better than I can.
When I go back to my boiling pot, I think about what Knox said. I’ve been making greens forever. People love them. But what if he’s right? He’s the better chef.
Wyatt brings over the chopped veggies, so I forget about Knox and his stupid advice, and start the jambalaya.
When all is said and done, we get the meal out just before lunch and I’ve cooked the best greens of my life.
Lillie’s Jambalaya
2 pounds shrimp, peeled and deveined
1 tbsp Creole seasoning
1 pound andouille sausage, chopped
1/4 cup oil
1/2 cup chopped celery
1/2 cup chopped green bell
