Optimistic Orchid says Farewell to Food Network Star.

Episode Six of the Food Network Star proved to be disappointing for our own Orchid Paulmeier. Having been given a “second chance” last week during the July 4th themed episode it was really all up to the contestants, particularly Orchid, Mary Beth and Whitney this week to break through the clutter.

Another Food Network Star, Tyler Florence, host of The Great Food Truck Race, presented this week’s challenge and you guessed it – the food truck face-off was the designated task. The contestants were grouped into three teams with Orchid working with Vic Vegas and Jyll. Each team must also film a commercial to promote their truck and the food they will be serving. The lucky viewers who get to sample the goodies are only allowed to choose their one favorite for noshing based on which commercial they prefer.

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Fieri-Style 4th of July Celebration on Food Network Star

Food Network Star Episode 5 began with Guy Fieri at Mel’s, continued with a July 4th themed Star Challenge and ended with Justin D.’s departure. Hilton Head Islander Orchid survived the challenges to cook another week.

The first challenge featured Season Two winner and host of the popular show Diners, Drive-ins and Dives, Guy Fieri, welcoming the contestants at venerable Mel’s Drive-In located in Hollywood. As Guy said, “It’s time to mix it up with real folks at diners, dive-ins and dives.” The mission was to tape a 2-minute interview featuring a show intro, chef interview, owner interview, server interview, or closing interview.

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The “Orchinator” Proves Even Cougars love Collard Greens!

First up in this past week’s episode of the Next Food Network Star was the camera challenge and a menagerie of Kellogg’s products that are destined to be the featured ingredient in “an impressive and sophisticated bite-size hors d’oeuvre.” Past winner (Season 5) Melissa d’Arabian also told the group that their creation was for a ‘special guest’ who would arrive in 45 minutes. The Kellogg’s products ranged from crackers and cereals to waffles, which was our girl Orchid’s selected product. She hit a home run with her recipe for Chicken and Kellogg’s® Eggo® Waffle Appetizer Bites.

Believe me, I am hankering to make this tasty recipe that includes a flavor explosion of cumin, garlic, paprika and even maple syrup and Sriracha hot sauce. Special guest judge and Iron Chef Michael Symon seemed to really relish his role and meeting all the contestants, however, our Orchid’s presentation and critique was not aired so I assume she did quite well, although Jyll won this challenge with her Rice Krispies® crab fritter with Sriracha aioli.

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Food Network Star Week 3 –Our Girl Orchid Wows Judges with Megawatt Charm

Week 3 on the Next Food Network Star: It may be hot in the kitchen, but our “One Hot Mama” Orchid was cool as a cucumber, smoothly stirring up some classic spice in her Camera Challenge entrée, ‘chili with Hershey’s chocolate.’ Not only was it deemed a sweet and savory success, Orchid once again wowed the judges with her megawatt charm. “Your smile could light up the entire Los Angeles valley!” said judge Bob. Chalk one up for Orchid!
Challenge two, decadent dessert creations for none other than food Network stars Dinner Impossible host and Hilton Head Island resident Robert Irvine along with Duff Goldman of Baltimore’s famous Charm City Cakes, and Ace of Cakes fame. Team Duff’s group of six women looked to have an easy edge, with pastry skills and experience. Each team had to create six individual sweet creations, and two team desserts with the challenge of serving for 200 people. Not an easy crowd, expectations are high when it comes to Food Network Star desserts.

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Orchid Hangs Tough in The Next Food Network Star Round 2!

The next installment of The Next Food Network Star took a decidedly dramatic turn for our girl Orchid. After dominating the first show, Orchid basically grew a target on her back –with one fellow contestant, Penny, ready to take her out as the front-runner. This episode was a surprise double-elimination (actually not that surprising since they have so many contestants this season) starting with a pizza challenge. And oh yes, this challenge included an on-the–fly presentation with each contestant explaining on camera how their pizza creation showcases their “culinary point of view.” Needless to say, several contestants had their tongues twisted or were so walloped with stage fright they froze on camera. Orchid was not one of them however, and she did well, but poor Juba was sent packing. Orchid’s pizza – a deep dish pie with chicken, spinach, mozzarella and BBQ sauce passed muster with the fussy judges.

After the pizza pallooza, which Penny won with an interesting Middle Eastern pie, the setup was complete for the “Star Challenge” pitting the would-be culinary luminaries against each other to recreate accessible renditions of three fancy fine-dining dishes for the home cook. The three recipes included a braised short rib, an abalone & caviar concoction and a pork belly dish.

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A Lowcountry Star is Born …well, maybe!

Last evening the 7th season of the Next Food Network Star television series introduced the world to local Hilton Head Island restaurateur and chef Orchid Paulmeier. Orchid is the owner of One Hot Mamas barbeque restaurant on the Island (part of the SERG Group along with WiseGuys, Skull Creek Boathouse and Black Marlin Bayside Grill). Orchid wowed the judges with her cooking acumen in just one night.

And Orchid, it seems, is not only an excellent chef but also has natural charisma appearing totally at home in front of the camera. Even Judge Bob Tuschman (Food Network General Manager) told her, “You have a real radiance toward the camera.” So between last night’s performance and the fact that right now Orchid is dominating the Fan Favorite voting (with a whopping 43% at the time of this post) I would say that Orchid is the early favorite!

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Seafood Shoppers, Start your Engines!

Wipe the dust from the hammock, the sprinkler and the Mixmaster blender. Pack away those turtlenecks and break out the flip-flops…’cause it’s summer in Hilton Head Island! With the last ring of the school bell and the ghastly cold of winter only a lingering memory, families in the know head for relaxation and adventure in the Lowcountry. Mixed in with bike rides, beachcombing and maybe some golf or tennis, these same folks know they will be in for some delectable dining while they visit the Island. Just read any of my previous blog posts for examples!

And for those who love to cook for themselves, it can be a superb opportunity to prepare some of the best seafood in the world. And I am not exaggerating when I state: IN THE WORLD. With the summer shrimp season just starting and local game fish like Cobia, Grouper, Mahi Mahi and Swordfish running strong you will not find better quality local fish anywhere. For an authentic experience I can recommend a couple of seafood markets that specialize in purveying local, in-season seafood. Today I am featuring Island landmark Benny Hudson Seafood that is located on the north-end of the Island just off the docks of Skull Creek. With the Hudson family being involved in the seafood business since the 1890’s and now with four generations working together under the same roof, you cannot get much more “authentic”! And after speaking recently with Tonya Hudson, owner, you cannot get much more genuine, enthusiastic or knowledgeable about the local seafood scene.

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Shake the Hand that Feeds You: Bear Island Farm

While my recent ruminations on Hilton Head Island farmers, farmers markets and eating local and in-season have been playing out here in my blog, I now find summer knocking on the door. This started me thinking of summer’s past when, in between beach weekends spent along the coast, my days consisted of doing chores around the house and garden and hanging out with my childhood best friend Nancy. Nancy and I shared a lot of similarities: we lived within about 1 mile of each other, we attended the same church and the same school, and we both had 3 older sisters and 1 younger brother – both of whom drove us crazy as we entered our preteen years – as younger brothers tend to do. However, as close as we were (and our families too), the big difference between us was that Nancy’s family were farmers. Sure we had a vegetable garden, my Mother ‘put up’ all manner of vegetables, fruits and the like every year and we even raised quail once, but Nancy’s family were honest to goodness farmers – growing soy beans, corn and hay. This was their sole livelihood.

At the time I did not truly understand what this meant. I just knew that Nancy’s Dad went to work really early in morning, they ate their big meal at dinner (rural southerner’s call lunch ‘dinner’) and once I was old enough I’d get to ride in the huge green tractor with wheels as tall as a house that they called a combine. Looking back I now realize how hard farming must have been, both physically challenging and mentally stressful as Mother Nature is not one to be second-guessed, even for the most well-prepared and seasoned farmer. So I find myself a little perplexed but at the same time in awe of those hearty souls with the fortitude to venture into farming.

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Table to Farm Recycling Catches on in Hilton Head Island!

After spending several days in the Lowcountry with my mother (who is 81 years young by the way) last week, many memories resurfaced from earlier days. My siblings and I all consider my Mom the “original recycler” and now that being green is in vogue (and I write about sustainability) the irony of this does not escape me. The basis for most of mother’s “recycling” efforts grew from growing up just after the Great Depression and subsequent World War II years. Now that I am an adult (and a middle age adult at that) I understand the reasons and even feel proud she is so adamant in her conserving ways. However, I still remember grabbing and quickly stashing all the used and drying Ziploc bags hanging over the kitchen sink whenever I had my teenage friends over after school. And being embarrassed about the 50-gallon trashcan filled with used soda cans outside the kitchen door. And although we never had a bona fide composter, all our produce scraps went outside into the backyard garden where they were plowed into the soiled in the spring and fall.

As I related this story to my husband on our drive back from Hilton Head Island, he said, “Your Mom was ahead of her time, who knew that that being frugal would become so trendy?” I chuckled and thought of a favorite quote, “Trendy is emulating your children while they emulate your parents” (Bill Greenwell). So I suppose my daughter will be a third generation “recycler,” she already helps me wash out bottles and cans before they go into the recycling bin. Time to get that compost bin started too.

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Lowcountry Flavor is Fresh on the Menu at Skull Creek Boathouse

Just back from a wonderful visit to the South Carolina Lowcountry! We cruised on down to Hilton Head Island and Bluffton stopping in at several farm stands and farmers markets during our stay. We ate like kings via the bounty of the sea and the land: softshell crabs sautéed in butter and lemon after being soaked in sweet milk; fresh local, organic blackberries served with a swirl of local honey; homemade coq au vin (chicken cooked in wine) prepared by my sister using local poultry and herbs from her garden; and calabash-style shrimp hand-breaded by my Mom. This last dish is a tradition in my family and no beach vacation would ever be complete without hot fried shrimp piled high, served family style with hushpuppies, crispy coleslaw and sweet iced tea, out on the screened porch.

Oh and we also caught a pot full of magnificent blue crabs – steamed them up, threw them out onto the newspaper-covered table, melted some butter and voilà crab-fest was on! It took about 5 seconds for my 3-year-old to realize that the Cerulean blue crabs we caught on the dock a couple of hours earlier were now fire-engine red and our dinner. It took her about 2 more seconds to get her Dad picking out her crab and then 1 additional second to plead for more – a Lowcountry girl through and through.

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