The first time Jimmy Ford made this appetizer for me was at my house in Santa Fe. When he said “caviar”, I paused. I then asked “what are you trying to do? Class this joint up?” His reply “I do what I can.” So I have named this Jimmy Ford concoction the “Classy Appetizer.” As he cooked in my house, his wife Sue explained that on their first date he had made the same thing for her. She said to herself after eating this: “any man who can cook like this I had better keep my eye on.”

The Fords live in New Orleans and run “The Ford Clinic.” Once a year (more for those of us who need a bigger dose of the city), they graciously allow us to slide into their world. And what a world it is. Food, drinks, music, friends, stories…all the things that make you feel like sometimes friends are like the family you would choose to have if you could. When I called Jimmy to ask for this recipe, he said “I’ll try to get it right but if I don’t blame 44 years of marching with the Lyons Club.” (The Lyons Club is Uptown marching club which begins in the Irish Channel and marches between the parades of Zulu and Rex on Mardi Gras day.)

As far as the recipe goes, Jimmy says he made it up off the top of his head. “I don’t use recipes unless I am doing something like cornbread. I just see it in my head and then I make it.”

Now about the stories. Well Jimmy Ford has more than a few. When I asked him for some, his reply: “if I think of any fit to print I will call ya back.” So let me as an avid listener of Jimmy Ford stories clue you, the reader, in.

Jimmy Ford can spin a story. He can tell you about how he inspired the character Sluggo in his friend’s Walter’s Mr. Bill series on SNL. He can tell you about the days with Richard Hell or the Gun Club. He can tell you about going with the Meters to NYC to play SNL, and how Randy Newman ended up being the musical guest. He can tell you about how at this last SXSW, he somehow ended up cooking for Lil Wayne and Cash $ Productions ( he was in Austin to play music, not cook). Jimmy Ford can tell you about every inch of the city of New Orleans.  He can tell you about bars and Bourre’. He can tell you where to eat and drink. And most of all he can tell you about fishing. But since none of these stories are fit to print, (I am still waiting on that call Jimmy!) let me tell you how to get a story out of Jimmy Ford.

The next time you go to New Orleans, let me know and I’ll give Jimmy a call. He can meet you at a bar, Ms Mae’s for example. Then if you buy him a round or two or three of “Jimmy Fords” (yes the man has a drink named after him), then I am sure he’ll tell you all those stories that aren’t fit to print. In the meantime, make these appetizers and you’ll instantly feel classier.

(oh and if you would like to check out their new band DiNOLA ,with Sue Ford, Eric Laws, Eddie Payne and Jimmy Ford, here is their link on FB. Recorded at the Rancho de La Luna recording studio which has hosted artists such as Queens of the Stone Age, Victoria Williams, P.J. Harvey, Masters of Reality, Dessert Sessions, and earthlings?, their debut album is in the finishing stages but you can hear some selected tracks at the link below:

https://www.facebook.com/#!/pages/DiNOLA/305193072869494?sk=app_120183798044738

Jimmy Ford’s Classy Caviar & Shrimp Appetizer

Ingredients:

shrimp-fresh, small or large, peeled, deveined and butterflied (Number of shrimp determined by the number of appetizers you are making)

soy sauce

Cajun Magic or similar seasoning

Olive oil

garlic

Sour cream

Carr’s water crackers (the ones in the black box)

caviar

Rooster sauce

Black pepper

Optional ingredients: bell peppers, cilantro, scallions

1. Peel, devein and butterfly the shrimp

2. Marinate shrimp in a mixture of soy sauce and Cajun magic seasoning for about 30 minutes

3. Cook shrimp in olive oil and garlic

4. CHILL SHRIMP

5. On a cracker put a scoop of sour cream

6. Add a shrimp (or half a shrimp depending on size of shrimp you are using)

7. Add small scoop of caviar on top of shrimp (NOTE:Jimmy notes that the caviar you can use can match the season. For example at Christmas he uses red caviar and green bell peppers or for Halloween he uses the black caviar and the orange bell peppers.)

8. Add 1 drop of rooster sauce on top of caviar

9. Add optional cilantro, scallions and black pepper

10. Chill for 5 minutes and then serve