Write global, cook local

When I off-handedly mention to Jaden Hair that I think she's got a little Rachael Ray in her, she immediately screams out "Noooooo!" Ahhh, another Ray-hater. Maybe Jaden doesn't throw around "EVOO" or giggle at her own non-jokes, but she does share some philosophies with the Food Network queen. That's why we asked her to help us with the $20 showdown.

Jaden has never worked in a restaurant and is not a chef. She doesn't claim to be. Instead, she speaks for the home cook with a clear voice and stunning photos on Jaden's Steamy Kitchen, the best, and perhaps only, food blog based in the 941. When she's not typing, Jaden teaches Asian food classes at The Chef's Table on University Parkway.

She's got a husband, two toddlers, a house in Lakewood Ranch and once brought spam fried rice to the Creative Loafing offices just 'cause we commented on her blog. Obviously, Jaden is a cook for the common man.

We meet at Jessica's Organic Farm on a wet Friday afternoon, the torrential downpour leaking through the tin and tarp roof. Jaden does all of her veg and fruit shopping at Jessica's, when possible (the stand will be closed for half the summer). Perusing the mango selection, she immediately starts spouting food-consciousness doctrine, the same kind of stuff I preach whenever given a soapbox: Organics are important, local is better than shipped, but flavor is paramount.

A mango and cantaloupe later, we head to Sweetbay for a sale on sea scallops. On the way, Jaden explains that when she moved to Sarasota from San Francisco, it was a bit of a culture shock. "There, it is truly a melting pot," she says. "Here, Asian food is either Chinese or sushi. It's frustrating."

Instead of getting angry, she saw it as an opportunity. Now she's using the blog and classes to demystify Asian food and inform Sarasotans. "I like breaking down something complicated for people," she explains. Culinary populism? Sounds like Rachael Ray to me.

"Listen to this," she says, shaking two cans of coconut milk next to my ears. One sloshes, the other stays silent. "Buy the ones that don't make noise, they're more solid, more good fat." Unlike the professional chefs I've hung out with, Jaden rattles off useful tidbits with every ingredient -- which mangoes to buy, how to tell water-packed scallops from the dry variety, why to rinse the rice.

Settled into the massive demonstration kitchen at The Chef's Table, Jaden starts pulling stuff from shopping bags. Jasmine rice is rinsed and hits the stove with coconut milk and water. She toasts coconut shreds in a dry pan and heats another for the scallops. Mango, onion and cantaloupe are diced and tossed with minced mint and ground chili and set aside.

When the cooking's all done, you can tell that Jaden isn't a restaurant chef. Not because of the food, which turns out to be damn tasty. No, it's just that the place is a mess. She cooks like I do, moving steadily forward until it's done, leaving a trail of dirty dishes and open containers that explain the recipe in 3-D.

Before we can eat, we have to stage. "My friends know that they cannot eat until I take the photo," she says, moving to a table near the front window to take advantage of the natural light. She uses an expensive Canon along with a macro lens, which results in exceptional photography for her blog, despite her claim to "only know how to use one button."

The meal takes less than 20 minutes to prepare, just enough time to cook the rice. It's a beautiful plate: golden sear on the scallops, pale rice and the multicolored confetti effect of the fruit. It tastes great, too.

After watching Jaden cook, it's clear that anyone can make this crowd-pleasing dish. Better yet, I know I can make it, with little fuss, a trip to the supermarket and the time it takes my son to watch an episode of Bob The Builder. Or Rachael Ray.

Jaden Hair posts her latest creations at steamykitchen.com.

Seared Scallops with Mango-Melon Salsa & Coconut Rice (serves 2)
By Jaden Hair

10 large, dry-packed sea scallops, rinsed and patted dry
salt & freshly ground black pepper

Coconut Rice:
1 cup jasmine rice
1/2 cup coconut milk
3/4 cup water
pinch of salt
1/4 cup sweetened coconut flakes

Mango-Melon Salsa:
1/2 cup finely diced mango
1/2 cup finely diced cantelope
1/4 cup finely diced red onion
1 tbsp. finely minced mint leaves
big pinch of chili powder (or substitute smoked paprika)
1/2 lime, squeezed
salt and freshly ground pepper to taste

Assemble the salsa and set aside to let the flavors meld and mingle while you cook the rice. Wash and drain the rice well. In a medium saucepan, heat 1 tablespoon of olive oil over medium-high heat. When hot, add the rice grains and toast the grains for 30 seconds. Add the coconut milk, water and salt. Cover. When boiling, turn heat down to low, simmer for 12-14 minutes. Turn off heat and let it sit covered for an additional 5 minutes to finish steaming. Heat a dry skillet over medium-high heat. When the skillet is hot, add the coconut flakes. Stir continuously until coconut is toasted and turns brown. Immediately remove from heat and set aside. Season scallops with salt & pepper on both sides. Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Once oil is hot, add scallops. Make sure the scallops do not touch each other. Fry 2-3 minutes on each side, timing depends on size of your scallops. They should be golden brown, and cooked through. To serve, mound rice in middle of plate, spoon salsa around the rice and place the scallops on top of salsa. Top with toasted coconut flakes.
 

For more Food Issue, click here.