derivatives

Derivatives Redefined by Tara Davis

We started Derivatives thinking we were just going to make people breakfast, and then, the months went on, and we decided that we just wanted to make food for our friends regardless of the meal or time of day. Derivatives' roots are still in taking what we know of food from what we grew up on, but now, we're giving it a twist. It's become a fusion of what we know and what we don't and just running with it because it's what we like. 

So, for this meal, we took inspiration from Asia. Andrew wanted to turn Southern Chicken and Dumplings on their head. What he came up with was a Miso broth laden with southern buttermilk dumplings and topped with a Thai basil chicken. As a side, we had Papaya Salad with red cabbage (making it reminiscent in look to Cole Slaw) topped with a fried green tomato, and some Jasmine Rice for good measure. We ended the meal with my contribution of mini Coconut Key Lime Pies. 

While it may not be the MOST attractive meal (especially that Miso, am I right?), I can assure you that it tasted incredible. Also, shout out to my yard for the table decor.

The Papaya Salad & Fried Green Tomato 

The Papaya Salad & Fried Green Tomato 

The Coconut Key Lime pies topped with handmade whipped cream, lime zest, and some toasted coconut shreds.

The Coconut Key Lime pies topped with handmade whipped cream, lime zest, and some toasted coconut shreds.

Our friends Alexander and Brandon joined us for this meal. Alexander is leaving us all behind for an Empire State of Mind, so we had to treat him to dinner.

Our friends Alexander and Brandon joined us for this meal. Alexander is leaving us all behind for an Empire State of Mind, so we had to treat him to dinner.

Brandon being the beautiful princess that he is.

Brandon being the beautiful princess that he is.

We won't make you all wait seven months for the next Derivatives. We already have menu plans in the works, so stay tuned.

Derivatives: A Breakfast Club by Tara Davis

My husband has loads of ideas. There's hardly a day that he doesn't come home and say something to the effect of "we should..." He's an idea bank. He's truly a creative even if he can't draw to save his life. My husband also loves food, not just for the nourishment or life support; he genuinely loves food, different flavours, different cultures. He's always willing to try new things, and he almost always orders the best thing on the menu any place we go (which is a score for me because we always share). And because my husband loves food and has loads of ideas (and is also a budding cook himself), he had the idea to have a breakfast club, not to be confused with THE Breakfast Club because homeboy hates the '80s. He's a '90s boy at heart. ANYWAYS, a breakfast club. We love food. We love breakfast. He makes great biscuits (his grandmother's recipe). I'll set the table. Why not? 
So this morning, we did it. We invited our friends Steve and Haley, and we had our very first (but not last) breakfast club. We've decided (we think) to call the club Derivatives. The food we make, the things we do all harken back to what we were raised on, the things our families made, so Derivatives. It's not the original; it's the second, but it's not a copy. It's something different and new, and we're putting our own spin on things. 

 

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Andrew stayed up all night (with a couple of cat naps) smoking a pork butt for 7 hours. It was so tender. His vision was to do Texas style BBQ but with SE meat (aka pork instead of cow). He poached eggs and topped the biscuits with cheese, and honestly, I'm still full. 

Andrew stayed up all night (with a couple of cat naps) smoking a pork butt for 7 hours. It was so tender. His vision was to do Texas style BBQ but with SE meat (aka pork instead of cow). He poached eggs and topped the biscuits with cheese, and honestly, I'm still full. 

Andrew made homemade applesauce with some fresh picked North Carolina apples that we got last weekend. It was dessert, in the best way. He also made garlic cheddar grits that were rad, and I don't even like grits.

Andrew made homemade applesauce with some fresh picked North Carolina apples that we got last weekend. It was dessert, in the best way. He also made garlic cheddar grits that were rad, and I don't even like grits.

Steve & Haley

Steve & Haley