Meet the local growers cook - Leon
My friend, Leon Dawkins, loves to cook and he enjoys a good challenge so I issued him one: I will source locally grown vegetables and meats and he will prep and cook the meal.
The cook. Leon Dawkins.
(Obviously he agreed otherwise I wouldn’t be writing this blog post.)
Leon was excited to take part in this venture because Leon loves to cook.
His interest in food prep started early in his life. Leon, who grew up in North Dakota - Oakes and Valley City - says he enjoyed being in the kitchen.
“I do remember wanting to help my mother in the kitchen, but never thought I had paid much attention to what and how she did things while cooking until I was an adult,” he said. “Many of the meals I create today go back to the dishes that I remember as a child.”
His favorites were basic roasts, hot dishes (that’s casseroles for those of you not from these parts) and vegetables. Those are still his go-to recipes today, he adds.
And he loves lamb. His wife, Lori, isn’t as much of a fan, but, for this meal, she said she’d give it a try. Leon’s recipe didn’t disappoint! He uses herb combinations that make foods sing. I actually heard the harmony! Osh, wait. That was their new tea kettle, the Chantal Classic Harmonica Whistling Teakettle. When it “whistles,” it whistles in harmony. (I know, this doesn’t have much to do with food prep, but the kettle was cool. Gotta get me one of those!)
Leon relies on the food preparation basics he learned in his youth, but he also loves to try new things.
“I listen to a few food podcasts and I read a couple of periodicals that give me ideas how to master a certain dish,” he said. “Sometimes it works and sometimes, it doesn’t turn out like I think it should.”
Spatchcocking the chicken results in less cooking time because more surface is exposed.
He turns to his numerous cookbooks for inspiration oftentimes tweaking a recipe here and there. His specialty cookbooks cover poultry, fish, shellfish and red meats.
“I am very interested in what makes a dish taste like it does,” he said. “Flavor, to me, is the key to enjoying the meal. Presentation is second.”
Cooking methods
Most often he cooks on his outdoor grill.
Since he retired a few years ago, Leon created an outdoor grilling area. Metal sheeting protects the grill spot from the elements. Utensils hang from hooks and it’s where his egg-shaped smoker charcoal grill and gas grill sit side by side.
He uses the outdoor cooking surfaces about once or twice a week throughout the winter, he said. Leon also uses a pressure cooker on his stovetop indoors as well as cast iron pans in and on top of the stove. A carbon steel wok is used often. His brother’s wife is Filipino and her heritage has inspired many of his Asian dishes. The wok, however, is used for many other dishes than strictly Asian cuisine. At our meal, he used it to fry the meatballs.
With all his cooking abilities, has he ever thought of having a food truck or restaurant?
“Of course I have thought about it, but i cook for my enjoyment,” he said. “Whether it’s food or something else, I just love to create. I really admire those who can keep up the pace of the restaurant/food truck life. Making food that tastes good and looks good makes me smile.”
Leon is a draftsman who studied architectural drafting at North Dakota State School of Science in Wahpeton, ND. He spent 45 years in the retail lumber business in ND and MN.
The couple has two grown children. Their daughter lives in North Carolina and is married to a serviceman. They have two children ages 6 and 4. Their son and his wife live in Hutchinson, MN and have three children, ages 5, 3 and 1.
About the meal…
For the meal, Leon was given, in advance, a whole chicken, chicken liver and ground lamb for the protein part. Rainbow carrots, fingerling potatoes and micro greens covered the vegetable portion.
He could use anything in his pantry for spices and such, but he was asked to prepare an appetizer and main meal. I sourced from local cottage industries the sourdough bread from Pass the Bread and a winter spiced aronia berry galette from Sugar High Bakery and Confections. More on them and local growers - Heritage Acres and Ida Valley Farm - in upcoming posts.
Stay tuned.
Just a few tidbits on the meal . The chicken was brined and spatch cocked. It was prepared on the grill. The vegetables were roasted in olive oil and spices.
Leon and Lori Dawkins
The Dawkins are truly hosts with the mosts! We started the evening by the roaring fire where we were served tea (or in my case, the hard core coffee drinker) coffee and crumpets! I have never had a crumpet before and was pleasantly surprised by it. It was topped off with some of Dave and Janet’s raspberry jam. (They are vendors at the Fergus Falls Farmers Market).
More on The Local Growers Meal and Leon Cooks over the next few weeks.
