Grilling is the method of cooking that John Caramia prefers, but when the weather doesn’t cooperate, he can step into the kitchen, pull out his sheet-pans, and create an entire meal just as he does on the grill.

John comes from a cooking family and says he learned by watching his parents cook. During World War II his father, a history professor, was an officer in the Army’s culinary world. “He was sent to England and that’s where he met my mother. I was two years old when we returned to this country and made our home in New York in the Adirondack Mountains area.”

John recalls the family get-togethers. “My paternal grandparents were from Sicily. Grandfather came in 1910 and brought my grandmother over in 1914. The family salad dressing sauce was always used. Didn’t think about buying any.” He has shared the recipe here.

Following graduation from college John taught Social Studies to seventh and 12th grade students. He did his graduate studies at the University of Georgia and, having always had the desire to work with or in a museum, “I accepted a job with Colonial Williamsburg in 1982.” There he met his wife Sarah, and they resided in Williamsburg for 20 years.

John and Sarah visited Mathews many times where Sarah’s mother, Dolly Traband, lived. They made the county their permanent home when John retired in 2015.

Before retiring John had accepted a position with the Old Salem Museum and Gardens in Winston-Salem, North Carolina. After five years he took a position with the Coastal Heritage Society, in Savannah, Georgia, from which he retired after seven years’ service.

In Winston-Salem John met a friend who loved to cook as much as he did. For the past 10 years, excluding two during the Covid pandemic, they meet the week following Christmas to make Italian Sausage and Breakfast Sausage.

John is a grill-master, and has even grilled a turkey with great success. He is willing to try what others may request such as grilled oysters, and they always turn out as a culinary achievement. “I will try a recipe the first time and then adjust it to taste. I can play around with grilling but not baking.”

John’s collection of tried-and-true recipes are family treasures. But one recipe, Cornell Chicken, came from a gentleman who was a graduate of Cornell University. “That’s the only way you could get one. It had to come from a graduate. It’s one that only can be done on the grill. Tried the oven. It doesn’t work.”

In retirement John has found plenty of work as chairman of the board for the Mathews Historical Museum. “Still haven’t left the museums,” he said.

ITALIAN SAUSAGE

3 lbs. pork
3 tsp. red wine vinegar
1 Tbs. salt
2 tsp. paprika
1 Tbs. freshly cracked black pepper
2 tsp. crushed red pepper flakes
1¼ tsp. dried parsley
¾ tsp. fennel seed
1 Tbs. garlic powder
1/8 tsp. dried oregano
1 Tbs. onion powder
¼ tsp. brown sugar
1 Tbs. dried basil
1/8 tsp. dried thyme

BREAKFAST SAUSAGE

2 lbs. pork
1 Tbs. brown sugar
2 tsp. dried sage
2 tsp. salt
1 tsp. ground black pepper
¼ tsp. dried marjoram
1/8 tsp. crushed red pepper flakes
1 pinch ground cloves

PORK SOUVLAKI

I use pork tenderloins
½ c. lemon juice
1 minced onion
3 or 4 cloves of garlic, chopped
1 tsp. salt
1 tsp. oregano
¼ tsp. pepper
3 Tbs. olive oil

Marinate the pork tenderloins for several hours or all day is fine. Cook on a medium heat. Note: Can also use with chicken breasts.

ROASTED ASPARAGUS WITH PARMESAN CHEESE

1 lb. asparagus, cleaned and trimmed
Olive oil cooking spray
2 Tbs. grated Parmesan cheese
Ground black pepper
Salt

Preheat the oven to 450°F. Spray baking sheet with olive oil cooking spray. Place the asparagus on the baking sheet and spray with more olive oil. Sprinkle the asparagus with parmesan cheese. Salt and pepper to taste. Bake, uncovered, until the asparagus is just tender, about 15 minutes.

ROASTED ASPARAGUS AND RED PEPPERS

1 lb. asparagus, trimmed and fibrous stalks peeled
1 large red bell pepper, seeded and cut into ½-inch strips
1 Tbs. fresh lemon juice
1 tsp. olive oil
½ tsp. salt
¼ tsp. crushed red pepper flakes
1 tsp. grated lemon zest

Preheat the oven to 400°F. Spray a nonstick baking sheet with nonstick spray. In a large bowl combine the asparagus and red bell pepper strips. Spray with nonstick spray. Add the lemon juice, oil, salt and crushed red pepper; toss well to coat. Arrange the vegetables on the baking sheet. Bake until tender, shaking the pan occasionally, 15-18 minutes. Transfer the vegetables to a bowl, toss them with the lemon zest and serve.

CORNELL CHICKEN

¾ c. oil
2 c. apple cider vinegar (Note: Can use 1½-c. apple cider vinegar and ½ c. Chardonnay)
1 Tbs. poultry seasoning
1 Tbs. salt
½ tsp. pepper
1 egg

Mix all the ingredients in a blender, then marinate chicken all day before grilling. You can also marinate the chicken overnight if you like. Cook slowly, basting periodically. Does not have to be eaten right off the grill; can sit for a while before serving. Good the next day. Can only be cooked on a grill; does not work in an oven.

GRILLED SALMON

¾ c. butter, melted
1¼ tsp. garlic powder
Stir in 2 Tbs. lemon juice, then add:
½ tsp. dill weed
¼ tsp. sugar
¼ tsp. ground red pepper

Bring to a boil; simmer for a minute; then cool. Cover fish with marinade for several hours before cooking. While cooking baste fish with marinade. Cook over medium heat grill. If the salmon has skin, cook skin side down first before turning it over during the last few minutes of cooking.

PARENTS’ ITALIAN
SALAD DRESSING
John A. Caramia Sr. and Marguerite Caramia

2/3 c. vegetable oil
1/3 c. red wine vinegar
2 large garlic cloves (sliced)
½ tsp. salt
¼ tsp. each: dry mustard, ground black pepper, dry mint, oregano, sugar
1 Tbs. water
Dash of Worcestershire sauce

Mix well. Needs no refrigeration. Can also be used as a marinade for flank steak and pork chops, especially if you are going to grill them.