Through the end of the month, Helena Market Days will lure residents to Old Town Helena to get fresh fruits and vegetables and enjoy the company and the produce of local farmers, artisans, artists and musicians. Just this past weekend, they enjoyed the company of Shea Goldstein from the Dixie Chik Cooks blog, the latest to be featured in Foodie Views.
Dixie Chik Cooks: A Southern Belle Who’s Thinking Of What’s For Dinner While Eating Lunch, features Goldstein’s own delicious-looking creations, photographed beautifully enough for any southern lifestyle magazine. One look at her Teriyaki Chicken Lettuce Wraps or Watermelon Jalapeno Bruschetta is enough to make you forget about whatever it is you just ate.
Besides dixiechikcooks.com, Goldstein’s work can be found in various places on social media including her own Google+ and Instagram pages. She’s a contributor to the Today Food Club, epicurious Community Table,and a founder of PopSugar Select Food.
She shared a little bit of her culinary abundance with us.
Weld: When it comes to food, what’s your philosophy?
Shea Goldstein: There should never be a reason to eat something just to eat something. It should taste good. Also, there’s a way to incorporate jalapeños into anything.
Weld: What made you decide to become a food blogger, and when did you start?
Goldstein: I realized how much I was cooking and how much I enjoy it, and I wanted to chronicle my recipes. I started Dixie Chik Cooks September 2010, but I had no expectations other than sharing my recipes. It has opened some really amazing doors.
Weld: What motivates your writing?
Goldstein:I’m motivated by a really good new recipe, or being excited about one that I’ve successfully altered.
Weld: Why do you love food?
Goldstein: Food touches your senses – taste, smell, sensation, vision. It can evoke good memories, helps you to make new ones and brings people together. So many things in life are revolved around food.
Weld: Do you concentrate on a certain kind of food or are your tastes eclectic?
Goldstein: I’m a savory girl – and I love jalapeños. I’m pretty eclectic. I prefer to make things like pizza and burgers at home because those are like blank canvases – and its pretty much unlimited what you can do with them. I’ll never get tired of real Southern food that I grew up on like turnip greens, black eyed peas, cornbread, etc. You will also find me making sushi.
I’m all over the place when it comes to food.
Weld: You’re stranded on a desert island — except it has one kind of food there. What do you want it to be?
Goldstein: Mexican. That cuisine is so diverse – you can make anything from heavy, cheesy nachos to grilled fish with avocado on homemade flour tortillas and different types of soups.
Weld: Do you have any idea how many kinds of food you’ve prepared?
Goldstein: I think I’ve attempted every kind other than Indian (not crazy about it), or crazy.
Weld: Are you fearless, or is there anything you’re afraid to eat? How do you approach the unknown food?
Goldstein: I like to think that I’m pretty fearless. Although I highly doubt I would ever entertain the idea of trying Rocky Mountain Oysters. Actually, I DEFINITELY would never try them. Other than that, I’m adventurous.
Weld: What’s the best thing you’ve ever eaten? Is there any food that works as a kind of a touchstone for you – that is, if a restaurant serves this item you always have to try it?
Goldstein: One of the best things I’ve ever eaten was Buffalo Tenderloin served over Maple Jalapeno Grits at Dean Fearing’s restaurant in Dallas. I’ve never been that blown away by a meal at a restaurant.
A touchstone for me would probably be seared tuna or ceviche. I never get tired of either, and I always love to try different versions of ceviche.