My Obsession with Teddy Johnson, owner, Teddy’s Juke Joint in Zachary

My last supper would be red beans and pork chops with potato salad on the side. Very few people realize that back in one of my previous lives I was a short-order cook (as a teenager). I know how to prepare food, and I know when something isn’t prepared right when it’s served to me. If anyone asks, I eat red beans three to four times a week that either myself, or my wife Nancy, prepared from my kitchen here at the Juke Joint. Now for the pork chops I have a very precise manner as to how they are to be fixed.  First, I use a cast iron skillet that my mother gave me (and has been in the family for nearly a century now). I drop the pork chop(s) in there with no batter on them. I do however use a special seasoning mix that I’ve developed over the years on them (and all my other meats we cook here) when cooking them.  The pork chop(s) stay in the pan till they reach a good frying temperature. At that point I add in a slice of onion on there to add taste and (more importantly) it helps to keep moisture in the meat.Now the potato salad is one of my wife Nancy’s specialties. The key to her potato salad is that she adds hardboiled eggs in with the mustard and mayonnaise mix. Plus we boil our potatoes before mixing them, we don’t put into the salad “raw.”That is why our pork chops, whether as a sandwich or as a dinner plate and the potato salad are the most demanded items on our menu. That and our Sunday blues jam.See who else in Baton Rouge has food obsessions by clicking here.