Prep Time  30 minutes

Cook Time  10 minutes

Total Time  40  minutes

Serves 5 people

My journey into the culinary world began with my first job in the United States, a humble position as a dishwasher at I’ricchi restaurant. It was through the connection of my brother, who worked as a cook there, that I landed this opportunity while pursuing my computer science degree in Washington, DC. However, after two years, a longing for new challenges led me to explore other culinary avenues.

During a summer break, I returned home to visit my parents, only to find myself drawn back to the vibrant culinary scene upon my return to the US. It was then that I received word from Tom Kee, the esteemed chef de cuisine at I’ricchi, who informed me of an exciting opportunity at a forthcoming restaurant in Northwest Washington, DC. Eager for a change, I decided to investigate further.

One crisp afternoon in early fall 1991, just hours before my shift at I’Ricchi, I found myself standing at the doorstep of what would soon become Red Sage restaurant. As I entered the establishment, I was greeted by a gracious young lady who directed me to the owner’s office on the third floor. Little did I know, this encounter would mark the beginning of a transformative journey under the guidance of Chef Mark Miller, a culinary luminary and my ultimate mentor.

Chef Mark Miller’s illustrious career and pioneering contributions to modern Southwestern cuisine preceded him. From his formative years at Chez Panisse alongside Alice Waters to the inception of iconic establishments like the Coyote Cafe in Santa Fe, New Mexico, his culinary prowess was unmatched. As I sat before him, surrounded by a tableau of culinary treasures and artifacts, I couldn’t help but feel a sense of awe and anticipation.

With a simple yet probing question – “Are you fast?” – Chef Miller set the tone for our conversation. Despite my initial surprise, I found myself nodding in affirmation, buoyed by the confidence instilled in me by my previous experiences. Our dialogue soon turned to my origins in Africa, igniting a captivating discussion on the rich tapestry of flavors encapsulated by dried chiles, a topic close to his heart.

In that pivotal moment, Chef Miller saw potential in me that I had yet to recognize in myself. Without hesitation, he extended an offer of employment, setting in motion a transformative chapter in my culinary journey. Over the ensuing weeks, I immersed myself in rigorous training alongside a cohort of talented individuals, including Bernard, a fellow newcomer hailing from Zimbabwe.

Despite our shared lack of formal culinary training, Bernard and I embraced our roles as prep cooks with enthusiasm and determination. Through sheer grit and a thirst for knowledge, I swiftly ascended the ranks, ultimately finding my stride as the hot appetizer cook. It was here that I first encountered the tantalizing flavors of chipotle shrimp, mastering techniques and recipes that would become foundational to my culinary repertoire.

As I reflect on those early days at Red Sage, I am reminded of the invaluable lessons imparted by Chef Miller and the indelible impact they have had on my career trajectory. With each slice of corn, each perfectly seared shrimp, I forged not only culinary skills but also a deep-seated passion for the art of cooking. Though the years have passed and recipes have evolved, the essence of that formative experience remains etched in my memory, a testament to the power of mentorship and the transformative potential of the culinary arts.

Ingredients

• Chipotle Shrimp
• 1- 7ounce can chipotle in adobo
• 2 cloves garlic
• Salt to taste
• 20-16/20 shrimp or larger
• 3 tablespoons unsalted butter
• Buttermilk Waffles
• 1 cup all purpose Flour
•  ¾ cup yellow cornmeal
• 1 ½  teaspoons sugar
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon baking soda
•  1 teaspoon salt
• 2  cups fresh corn kernels
• ½ cup scallions, sliced
• ½ jalapenos, seeded and minced
• 2  cup buttermilk
• 2  large eggs
• 3  tablespoons butter, melted

Preparation

For the Chipotle Shrimp

1. Put the chipotle and garlic in a blender and blend until smooth. Pour the mixture over the shrimp, season with salt mix well. 
2. let the shrimp marinated for 1 hour in the refrigerator
3. Melt butter in  a frying pan on medium low heat. Cook the shrimp for 3 minutes on each side until golden.
4. Remove and serve while hot.

For the Buttermilk Waffles

1. In a blender, puree 1 cup of the corn and set aside.
2. In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
3. Add in the corn kernels; scallions and jalapenos to the flour mixture and toss to coat.
4. In a smaller bowl, add the buttermilk, eggs, corn puree and butter; whisk until blended.
5. Add the buttermilk mixture to the dry ingredients; stir until just blended (don’t overmix). Add more buttermilk if the mixture is too thick. 
6. Heat the waffle maker to the optimal cooking temperature.
7. Carefully spray both cooking surfaces with a small amount of cooking spray. .
8. Pour or ladle the corn cake batter onto the cooking surface and close the cover.
9. Once the waffle is cooked to your preference, carefully remove it.
10. Serve warm