New Year's Day
It has been so busy that I pretty much gave up on trying to keep this blog current. The restaurant was literally non-stop the last couple of weeks before Christmas. It has been lovely. We sold a boatload of seafood (please forgive the pun), lots of steaks and Prime Rib Roasts, over the top sauces, glazes, and garnishes, spreads, dips, and appetizers-ENOUGH ALREADY! And still today I could not control myself and made just a couple of things to nosh on while I tried in vain to connect my new Sirius Satelite Radio.
Black Eyed peas of course. I pickle them like Helen Corbett recommends. Helen Corbett was an influential foodie in the 1950's. She was cooking at a country club in Houston and was faced with the Southern tradition of serving the peas on New Year's day, when she did not care for them at all. She came up with the idea of pickling them and making a salad of them and I think I prefer them prepared this way as well. She went on to even greater fame as the creator of the Zodiac Room and menus for the Neiman Marcus Corporation.
Oysters with two toppings one bacon, leek, and hot sauce, and a second of my nephew's Mother-in-law's home preserved green tomato relish. We call them Oysters Lalette after the lady herself. It is also delicious as part of a cheese tray.
And last I made a lobster curry. I think I'll experiment with alot of Indian food in the new year. I got an antique apothecary mortar and pestle as a gift and it is perfect for grinding the spices and herbs to make curry pastes. I just split the tails and threw everything in the wok with some coconut milk, some vegetables, and diced pears. It was fantastic, but difficult to eat. Even with the shells split, the lobster meat was difficult to extract.
It has been so busy that I pretty much gave up on trying to keep this blog current. The restaurant was literally non-stop the last couple of weeks before Christmas. It has been lovely. We sold a boatload of seafood (please forgive the pun), lots of steaks and Prime Rib Roasts, over the top sauces, glazes, and garnishes, spreads, dips, and appetizers-ENOUGH ALREADY! And still today I could not control myself and made just a couple of things to nosh on while I tried in vain to connect my new Sirius Satelite Radio.
Black Eyed peas of course. I pickle them like Helen Corbett recommends. Helen Corbett was an influential foodie in the 1950's. She was cooking at a country club in Houston and was faced with the Southern tradition of serving the peas on New Year's day, when she did not care for them at all. She came up with the idea of pickling them and making a salad of them and I think I prefer them prepared this way as well. She went on to even greater fame as the creator of the Zodiac Room and menus for the Neiman Marcus Corporation.
Oysters with two toppings one bacon, leek, and hot sauce, and a second of my nephew's Mother-in-law's home preserved green tomato relish. We call them Oysters Lalette after the lady herself. It is also delicious as part of a cheese tray.
And last I made a lobster curry. I think I'll experiment with alot of Indian food in the new year. I got an antique apothecary mortar and pestle as a gift and it is perfect for grinding the spices and herbs to make curry pastes. I just split the tails and threw everything in the wok with some coconut milk, some vegetables, and diced pears. It was fantastic, but difficult to eat. Even with the shells split, the lobster meat was difficult to extract.
1 comment:
What is important is that you eat those black-eyed peas...any way you like them!
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