If you’ve been listening to WHRV for a while you’re most likely familiar with Jae Sinnett and his jazz program Sinnett in Session. Jae’s been with the station for 26 years and is internationally known for his work as a composer and drummer, with his most recent album Zero to 60 hitting the #1 spot on the national JazzWeek chart. What most folks don’t know is that Jae is an extraordinary self-taught cook and our resident foodie! With the return of our favorite reality cooking program “The Great British Baking Show” Friday evenings at 9 PM we thought it was the perfect time to interview Jae about his love of food.
Heather Mazzoni (HM): Jae, what’s your fondest memory of food?
Jae Sinnett (JS): My grandmother cooking. I remember the smell of the kitchen. Incredible. She was a classic southern style cook. Chicken and dumplings, collards, fried chicken, pork chops, etc. Amazing layers of flavors in her food. Not so much in healthy content but traditional southern cuisine rarely does.
(HM): When (or who) did you become interested in cooking?
(JS): I became interested in cooking once I got out of the NAVY back in the 70’s. At first, it was for monetary reasons. I couldn’t afford to eat out and being by myself I had to learn how to cook. Over time, it became a passion and artistic venture. I grew to love the art of cooking. I researched and studied much in learning things such as how to make sauces, differences in cooking oils, spice combinations. Many things and by doing it you can expand your cooking vocabulary so to speak. I’m an artist so the merging of flavors is intriguing for me. I love creating interesting flavor profiles and coming up with new, interesting dishes.
(HM): Name one spice and one utensil that you just can’t live without.
(JS): My chef’s knife. Need to have the right blade. I have a few of them but definitely the most important utensil for me. As for spice…I love the Konriko Creole Seasoning. Yummy! Not overly salty and no MSG. Fantastic flavor and very versatile.
(HM): How has jazz inspired your cooking?
(JS): I don’t separate the art of cooking from the art of composing or creating music. They are similar in concept. The salmon, for example, is the melody. The rosemary, lemon juice, salt, and pepper are the harmony that supports the melody. The cooking or roasting is the rhythm. Harmony can enhance or take away from the melody. See how they parallel each other? That’s an artist brain thinking here.
(HM): List your top five favorite jazz singles.
(JS): We rarely have singles in jazz so here are some favorite jazz albums. A Love Supreme by John Coltrane – Kind of Blue by Miles Davis – You Must Believe in Spring by Bill Evans – Imaginary Day by Chris Potter and Start Here by Vince Mendoza. This could all change next week of course!
Jae’s recipe for Black Pepper Lamb and Mango Chutney stuffed Pita Sandwiches.
Lamb
- 1 LB ground lamb
- ¼ chopped red onions
- 1 tablespoon olive oil
- 4 pita pocket breads
- 1 teaspoon black pepper
- ¼ teaspoon salt
Mango Chutney
- 3 cups diced mango
- ½ cup finely diced red onion
- ⅓cup golden raisins
- 2 tablespoons lime juice
- ¼ cup honey
- 1 Teaspoon mustard seeds
- ⅓ cup brown sugar
- 4 garlic cloves finely minced garlic
- 2 tablespoons finely minced ginger root
- 3 tablespoons white wine vinegar
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
Instructions
- Make the chutney first. Combine all of the ingredients for the chutney in a medium saucepan.
- Set over medium-low heat and cook, covered, for about 30 to 45 minutes. Stirring occasionally.
- For the lamb, in a non-stick frying pan, heat the olive oil over med-high heat then add the onions.
- Cook for about 5 minutes. Add the lamb. Cook, stirring for about 5 minutes until medium.
- Drain the fat from the pan. Add about 3 tablespoons of the chutney. You’ll use the rest for the stuffed pocket bread.
- Reduce the heat and stir for another couple of minutes.
- Turn broiler on to hi or toaster oven. Place the bread in a toaster just long enough to get hot and lightly toasted.
- In a broiler, place the bread on a cooking sheet and heat. Just long enough to get the bread hot and slightly toasted.
- With a spoon put some of the lamb in the pocket bread.
- Then add some of the remaining chutney.
- Serve hot!
