Real men cook

Southern Living, Jun 2003 by Hurst, Andria Scott

If you can't attend one of the events held around the U.S. this Father's Day, celebrate at home with these great-tasting recipes.

This year, do something different with dad. We recommend celebrating at a fun-filled food tasting hosted by the Atlanta Real Men Cook group. These men serve a huge feast honoring African American inner-city fathers and their contributions to the community. Started 14 years ago in a small Chicago neighborhood, Real Men Cook has become the largest national urban Father's Day celebration. Members include leading radio, TV, and sports celebrities in 11 cities who generate more than $700,000 for local charities. National sponsors-State Farm Insurance, Volvo, and Lawry's-help fund the annual events.

Don't miss a chance to meet and eat with this group at the Georgia Railroad Depot in Atlanta from 3 to 6 p.m. on June 15. It's a bargain at $20 for adults and $10 for children. Discount family packages are available. Events are also being held in Dallas, Miami, Houston, New Orleans, and Washington, D.C. For more details visit www.realmencook.com. Here's a sample of what's cooking. ANDRIA SCOTT HURST

JAMBALAYA

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN.; COOK: 40 MIN.

1 (16-ounce) package spicy hickory-smoked sausage, cut into 1/2-inch slices

1 large onion, chopped

1 small green bell pepper, chopped

3 garlic cloves, minced

2 cups uncooked rice

1 (32-ounce) container chicken broth

1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped

1 (8-ounce) can tomato sauce

2 teaspoons Cajun seasoning

1 teaspoon hot sauce

1 pound unpeeled medium fresh shrimp

3 tablespoons chopped green onions

BROWN sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add onion and bell pepper, and saute 2 to 3 minutes or until tender. Add garlic, and saute 1 more minute.

ADD rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and next 3 ingredients.

PEEL shrimp, and devein, if desired.

STIR in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink. JOSEPH LARCHE

ATLANTA, GEORGIA

ISLAND BREEZE CHEESECAKE

MAKES 10 TO 12 SERVINGS

PREP: 25 MIN.; BAKE: 1 HR., 10 MIN.;

CHILL: 8 HRS.

This is a dense New York-style cheesecake.

1 cup graham cracker crumbs

1 cup finely chopped almonds

1/4 cup butter, melted

3 tablespoons sugar

4 (8-ounce) packages cream cheese, softened

1 cup sugar

3 tablespoons all-purpose flour

1 tablespoon vanilla extract

4 large eggs

1 cup sour cream

Fruit Topping

Garnish: toasted coconut

STIR together graham cracker crumbs, chopped almonds, melted butter, and sugar. Press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch Springform pan.

BAKE crust at 350[degrees] for 10 minutes.

Cool on wire rack.

BEAT softened cream cheese at medium speed with electric mixer until smooth. Gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract.

ADD eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat just until blended. Pour mixture into prepared crust.

BAKE at 350[degrees] for 1 hour or until center is almost set. Remove cheesecake from oven; cool on wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled Fruit Topping over top. Garnish, if desired.

Fruit Topping:

MAKES 3 CUPS

PREP: 20 MIN., CHILL: 1 HR.

1 small papaya

1 mango

2 kiwifruit

1 (12-ounce) jar apricot preserves

1 tablespoon rum

1 cup pineapple tidbits

PEEL and cut papaya, mango, and kiwifruit into small chunks.

STIR together apricot preserves and 1 tablespoon rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat. Cover and chill 1 hour. Drain before spooning on top of cheesecake.

KEVIN ASHFORD

ATLANTA, GEORGIA

FIRECRACKER SHRIMP

MAKES 2 TO 3 SERVINGS

PREP: 10 MIN., COOK: 7 MIN.

1 pound unpeeled large shrimp

1/2 teaspoon Creole seasoning

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground red pepper

1 tablespoon olive oil

2 garlic cloves, minced

2 tablespoons chopped green onions

1 cup whipping cream

2 tablespoons chopped fresh parsley

3 tablespoons lemon juice

Hot cooked rice or pasta

PEEL shrimp, and devein, if desired.

COMBINE Creole seasoning and next 3 ingredients; sprinkle over shrimp.

SAUTE shrimp in hot oil in a large skillet 3 minutes. Add garlic and green onions; saute 1 minute. Add cream, and cook 2 minutes, stirring often. Stir in parsley and lemon juice. Serve immediately over rice or pasta.

D.C. WILLIAMS

DALLAS, TEXAS