Listening to his heartfelt music takes your soul on a journey through the sultry world of a southern balladeer. Dreams of being a famous singer filled Anthony Hamilton’s head as a child growing up in Charlotte. With a Grammy® Award and 16 nominations, the North Carolina native is an established R&B star with more than 40 million albums sold and adoring fans around the globe. “We all strive to be our best and give our best,” says Hamilton. “When it’s appreciated, it makes you feel even more humbled and loved. It makes you want to do and give more.”
Giving what he grew up experiencing with family and friends means sharing the same passions found in the singer-songwriter’s music. Hamilton peppers his lyrics with celebrations of the love, life and even food that inspire him. “I can’t do anything but celebrate up whether it’s food or music. It all goes hand in hand. The good food, the good family, the good people and the good Lord.”
Hamilton got his introduction to southern cooking by watching his parents and relatives preparing homemade specialties. They let him shuck corn and snap green beans, but kept him away from the hot grease. Those experiences evolved into a love of cooking that the singer enjoys sharing when he’s not on stage. “I like taking an idea or just the things you have to create and put together a meal seasoned with love,” says Hamilton.
Now fans of his music can also get a taste of the singer’s passion on a plate. Hamilton is one of the celebrity chefs featured by Chef’d. The meal prep delivery service makes cooking wholesome dishes easier and less time-consuming. “It’s convenient for hardworking people. You get the meals with all the ingredients,” explains Hamilton. “They ship it to your house. All you have to do is follow all the directions and have these lovely, non-stressful meals.”
One of the singer’s meal kits is for creamy salmon spaghetti. He stumbled upon the idea when he discovered he had no ground meat in the refrigerator. He did have some fresh salmon that needed to be cooked before he left town. Hamilton decided to put it in the spaghetti, and his friend and band member, bass guitarist Lamont McCain, tried it. “He was like, ‘Oh my God. This is incredible.’ So, I was like okay, I’ve got something here.”
The singer’s meal kits on Chef’d are available in sizes that serve two or four people. Prices range from $23 to $66. Other choices include jerk turkey, honey dill salmon, rack of lamb, pan seared chicken and garlic shrimp and butter fettuccine noodles.
When he can take time in between touring on the road, working with his background singers The Hamiltones on new video productions and creating a cookbook, Hamilton enjoys cooking baked turkey wings and other dishes reminiscent of the good times he sings about in “Amen” and “Cornbread, Fish & Collard Greens.” It is all woven together with his memories of lovingly prepared southern meals that brought people together. “I want to be able to give that same love and appreciation to my friends and family,” says Hamilton. “What better way to do it than just filling that belly up with some good food.”
Get a taste of Hamilton’s passion on a plate with this recipe for Seasoned Steak and Brown Rice.
SEASONED STEAK & BROWN RICE
Servings: 4 | Total Time: 1 hour and 15 minutes
You will need a cutting board, skillet, baking dish with a cover and a saucepan with a lid.
1 ½ to 2 pounds round steak
1 tablespoon olive oil
1 green bell pepper
2 cloves garlic
seasoning to taste (granulated garlic, granulated onion, paprika, salt, pepper)
½ cup brown rice
1 ¼ cups water
¼ teaspoon salt
2 tablespoons butter
1 shallot, finely chopped
2 green onions, thinly sliced into rings for garnish
1. Pre-heat the oven to 400 degrees.
2. Lightly rinse steak and pat dry.
3. Place the round steak on a cutting board.
4. Season the steak on both sides with salt, pepper, granulated onion, granulated garlic and paprika.
5. Slice the steak into medium pieces.
6. Dice the bell pepper and onion.
7. Add a tablespoon of olive oil to a frying pan along with onion and bell pepper.
8. Add the steak and allow to brown (about five minutes on both sides).
9. Place the steak/onion mixture in a baking dish with a top and bake in oven for 20 minutes.
10. Add brown rice, ¼ teaspoon of salt and 1 ¼ cups of water to a pot.
11. Bring water to a boil.
12. Reduce heat to low, cover pot and simmer for 30 to 40 minutes.
13. Remove from heat and allow to steam in covered pot for five minutes.
14. Melt 2 tablespoons of butter. Use a fork to fluff rice while mixing in melted butter along with the diced shallots.
15. Place a scoop of brown rice on the plate. Top with beef and peppers. Garnish with sliced green onions.
Photo credit: Chef’d