Lazarus Lynch
Lazarus is one of, if not the most, kind and eccentric human beings I have had the pleasure of meeting. His resume crosses many borders within the arts- from entrepreneur to author (buy his cookbook “SON OF A SOUTHERN CHEF” below) to multimedia host and now musician. His MO has always been to amplify black and brown (queer) stories EVERYWHERE.
“An artist of many mediums, he is also a two-time Chopped Champion winner, host of Snapchat’s first-ever cooking show, Chopped U, and Food Network Digital's Comfort Nation.”
Lazarus transports all of us to a different space in all of his work through the vibrant and energetic aura his being exudes. His food takes us to the moments that speak to his upbringing by a father from Alabama and a mother from Guayana. Two cultures that widely use food as a vessel to ensure their history, resiliency, and pride are devoured during every single bite. As a fellow New York City native, I resonate with Laz’s experience with exposure to diversity and different traditions. Every single dish, written piece, or musical melody he creates holds his pride for his heritage and identity- while also incorporating the vibrancy and interdependence any New York native has within every blood cell in their being.
Lazarus makes us all want to be our most authentic selves. His sense of self-pride and resiliency inspires all of us to think back to the moments that make us, us, and do something with it. Pursue joy, act on our dreams, and deepen our trust and faith in whomever we believe in.
You can purchase Lazarus’s vibrant and delectable cookbook, “A Son Of A Southern Chef” here at any of the Black-owned book stores below:
The way I define soul food is: food that is made from the hands of black people, who either are from the South or who have been the storytellers and the conduits for those stories of our black ancestors, who have curated a cuisine that’s made from scratch.
Salmon Croquette’s with Avocado Crema
Photography by Anisha Sisodia. From Son of a Southern Chef: Cook with Soup 2019
Yield: 6 patties
Time: 20-30 minutes
Directions for Avocado Dressing
In a blender or food processor, combine the avocado, mayo, vinegar, cilantro, hot sauce, and 2 tablespoons water and blend until smooth.
Season with salt, pepper, and additional hot sauce as desired.
Directions for Croquettes
In a small bowl, beat 1 egg with a fork.
In a large bowl, use a spoon to mix together the beaten egg, salmon, bell peppers, breadcrumbs, scallions, 1½ teaspoons of garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Form the mixture into six ¼-cup-size patties and set them aside.
In a shallow baking dish or bowl, use a fork to mix together the flour, cornmeal, remaining 1½ teaspoons garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Dredge the croquette patties in the flour mixture.
In a large cast-iron skillet, heat ¼ cup oil over medium-high heat until it shimmers, about 3 minutes. Gently lay the croquettes in the skillet and fry until golden brown on one side, 2 to 3 minutes. Using a metal spatula, flip each croquette and fry until golden brown on the other side, 2 to 3 minutes more. Add 1 tablespoon more oil if the pan looks dry. Transfer the croquettes to a paper towel-lined plate to drain and cover lightly with aluminum foil to keep warm.
Divide the watercress evenly among six plates and top each plate with a croquette, followed by an egg, some avocado dressing, and cracked pepper.
Ingredients
Salmon Crouettes
1 large egg
1 (14.75-ounce) can Alaskan pink salmon, bones and skin removed
1/2 cup minced red or green bell peppers, or a mix
½ cup plain bread crumbs
2 scallions, finely chopped (about 2 tablespoons)
3 teaspoons garlic powder
kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup cornmeal
vegetable oil, for frying
3 cups baby watercress or other peppery greens, such as arugula
cracked black pepper, for garnish
Avocado Crema
1 ripe Hass avocado, pitted and peeled
1/4 cup mayonnaise
2 tablespoons red wine vinegar or fresh lemon juice
1 tablespoon finely chopped fresh cilantro leaves
A few dashed of your favorite hot sauce, plus more to taste
kosher salt and freshly ground black pepper