are you ready to.... watch?

In preparation for our viewing of the SB LIV, we decided to make some boiled shrimp and a remoulade dipping sauce.  Way back in 2018 we visited the local Tobacco Barn Distillery (watch for their tasting room to open!) as part of a “tour” we “won” in some gala auction.  After we did the tour, we went back to our host’s home where we were served lovely wine and what we thought was a delicious “remoulade” sauce that was different from your usual Catsup/Worcestershire/horseradish/hot sauce stuff and they were kind enough to share the recipe for what we refer to it as:

I’ve made it before, but never with the “Creole Mustard” ingredient (horseradish substitute).

These days we keep Amazon Prime in business, sometimes 2 items per week, so I decided to get Zatarain’s mustard and since we were boiling shrimp for the remoulade, also ordered their “Shrimp Boil” while I was at it… easy.. click; add to cart; buy now; what could be more convenient?   So, clicked on Creole Mustard, and the shrimp boil.

Too quick to click!

Well, within the two days, a package arrived at the door, and it seemed heavier than what I would have thought for a little jar of mustard and shrimp boil.  Well I opened the package to find

Wowsers!  That looks like a lot of boil.  But you usually use a lot, until I read the directions!

It dawned on me I might have been a bit hasty in clicking… Fortunately it is not liquid,

7

So I think I can bust it up and cryovac smaller portions.  Will last longer than I will!

Anyway, naught to do but plunge ahead.

First the minced garlic and used a shallot for the “green onions”:

Then assembled all the dry ingredients (cut back on the cayenne) and a little less Paprika

Then combined the liquids (I had the end of my house made Tarragon Vinegar)

And whisked it and assembled all the ingredients

On to the food processor (not quite sure why instructions say do the garlic and “onions” first, but hey, I'm an engineer, not a chef)

Added the rest and pulsed then ran for a bit.

Finished product:

That done, moved on to the shrimp (Insert Jumbo Shrimp joke here)

Not trying to process 50 pounds of the little crustaceans, I winged it with a scant tablespoon (leaving only say, 10 years worth in the jar!)

After leaving the shrimp in the boiling boil for a scant minute off heat, into an ice bath and Voilá.

An aside, I never have known a “boil” to affect the little buggers.  Always taste like….shrimp.

All that was left was for the Plongeur— oh, wait that’s me!

So at last we assembled the fruits of our labor and settled in to watch the “big game”.  Actually, it was a good game, and the team I was rooting for (really Andy Reid).

Go Chiefs! Notice “son of Shanny” getting lots of flack.  The parade was in KC today, FOJTY was not able to work it or attend it..

Anyway almost time to

DFD

“when there is very little else to believe in, one can still believe in a loaf of fragrant, homemade bread”

Anna Thomas 1948

lagniappe: was disappointed in the "barn" remoulade this time.  A bit hot, not a lot of tarragon came through.

Palindrome Bowl

First of all, we can’t let today pass without noting (for Birt) that today’s date can be written as 02 02 2020, a “palindrome” date.  That is, it reads the same forward or backward.   This won’t happen again for 20 million years! (actually 03 03 3030).  Hope you’re around to see it..

Other than that, there seems to be some sort of Sporting event going on tonight.  God knows we’ve been assaulted by talking heads for two weeks, prattling on and on and on about the 49’s defense, the miracles of Mahomes,  I am looking forward to the game because then it will be over and launching those heads into endless analyses.  Oh well, maybe the commercials will be entertaining. 

This year we ain’t entertaining or being entertained, just staying home.. BUT, that doesn’t mean we won’t be having good food!  we’ve both been spending time in the kitchen.

Our “sooper weekend” started yesterday with breakfast at The Slice House over in Leonardtown.  A trusted palate alerted us that they have great bagels, but have to get there early.  So I dragged self out of bed and we got in the car and bleary eyed journeyed across the peninsula.

Seeing some "new" landmarks

as well as being watched by some of the local residents

we did arrive at The Slice House in time to get some of their precious bagels (which were in limited supply at that point).

Mind you this is at the appalling early hour of 0900!   There was a steady stream of folks picking stuff to take home, but we stayed and each ordered a Lox sandwich, with jus d’orange.  Those of you who’ve been here a little while know that the building used to be Kevin’s Seafood (since moved to the “Willows), 

with a longer history than I can remember.  It’s kind of plain, still has a bar, and kind of institutional benches and tables.  They switch over to Pizza during the afternoon, and use the big pizza oven. Their hours of bagels and pizza are on their web site.

You tell them what you want, pay, and then they bring it out when ready. Our total order was $22.xx.   eventually it arrived at the table

Now I am not a connoisseur of bagels, but there was a noticeable difference between these and what one normally gets around here with the name Bagel.  The crust was nice a crunchy, the crumb inside was chewy and dense (and good), and the house-made cream cheese and Lox were very nice.  They did ask upon ordering if capers and onions were okay.  Yes.

We’ve had their pizza as carry out and it is very good also

Recommended

Neither of us could eat the whole sandwich and we each brought home the other half and had it this morning.  By the time we left, a sign in the door told all

The rest of the day was spent in Mise en Place, chopping, dicing, mincing, peeling shrimp, and cooking for today.   On the menu (there is a story and pictures of each one, but I’m tired, so you gotta wait for it)

“Tobacco Barn” Remoulade Sauce

Slow Cooker Jambalaya

Last minute shrimp for same

Rice for same (yet to be prepared)

So we will enjoy just us, although some who might read this can remember the good times had for Super Bowls on Wilson Court, in the “old days”.  We’ve scattered to the winds..

Go chiefs!

And we will be “rockin the red” to borrow a phrase, and be

DFSB

Backing the Blog

“Back”  is the operative word..

Been a weird week here on Desperanza Circle; Monday night I was awakened by a sharp pain down in my right leg.  My friendly Advil seemed to calm it down.  Fast forward to the next night.  I couldn’t stand or sit without searing pain, so after a gruesome night…..MFO dialed up 911 (first time ever!).  fairly quickly, the LPVRS folks arrived, and they made me walk down the (7) stairs and out the front door (2 more steps) to the gurney.  Thought these people were highly trained in helping people.  Not at all pleasant.   Anyway, the large vehicle with flashing lights (no siren for you!) got to MedStar and I was installed in a bed.   Lots of “does this hurt?”, poking and prodding followed, along with a CT scan, x-rays, blood work, the whole gamut.  Good news was there were no clots, blockages, stones, swellings, knots, etc., so for lack of a better choice, (thank goodness) they latched on to Sciatica.  Sounded reasonable.  So finally after most of the day we left with a fist full of paper, reference material, prescriptions, exercises, with advice to follow up with our “primary care physician”.   Basically, “good luck pal”.

Never had anything like this before, but I have to admit with the 600mg of Ibuprofen cranking away, I’m doing better.  So much fun.  So efforts on the Blog have been “backed up”

Quick Ninja Review

I was going to post a few pictures with this, but just quickly I have used the Ninja on pork chops, oysters, hamburgers, and it is definitely a learning experience.  Hard to get a nice sear on the chops, oysters just kind of got dried out, burgers needed to be thicker (were well, well, done using instructions).  Was fairly enthused, figuring I could iron out those “kinks” with experience.  So feeling kind of frisky, I thawed a WAG T-Bone as a hopeful test.  The instructions called to use Grill” and set the temp to high (not max).  let it come up to temp and put the steaks on the “grill”.   Well, the first thing that was apparent is that the thing is NOT smokeless, as smoke roiled from the unit (mercifully did not set off the alarms) and MFO opened the door to the garage.  The steak never did brown and although nicely pink in the middle, was a tepid gray on the outside.  In retrospect I find I didn’t coat them with oil as called for in the recipe.  Maybe next time that will help.  So the journey continues!

Random Gallery

Wolf Moon over the Solomons

 

Thar’s gold in them there feeders

I hate these wet days, can’t do a thing with my hair!

Bird of another feather

So I find a way to sit comfortably, and probably won’t

DFD

There’s a place in Seattle that serves wine in Jelly Jars…  Humph

Quote of the day:

The angels in Paradise eat nothing but vermicelli al pomidoro

- Duke of Bovino

SweetBay {early first look)

I kind of stretched (shrunk?) my common practice of giving a restaurant time to iron out infant kinks and more or less get up and running.  With all the anticipation and buzz about SweetBay, we accepted an invite to attend last Friday (a week ago today!).  So any early faults can be ascribed to growing pains, with maybe one pain that is not so easily fixed with time.

I will follow my idol Tom Sietsema’s review model since this was a first visit.

SweetBay restaurant and Grill (Stars withheld)

22680 Washington Street, Leonardtown, MD  20650

(240) – 309 – 4148; (Reservations available on Open Table)

web site

Open: Hours:

Monday: Closed;

Tuesday – Thursday: Kitchen: 4 p.m. – 10 p.m.; Bar: 4 p.m. – 12 a.m.
Friday and Saturday: Kitchen: 4 p.m. – 11 p.m.; Bar: 4 p.m. – 1 a.m.
Sunday:                     Kitchen: 4 p.m. – 9 p.m.;   Bar: 4 p.m. – 10 p.m.

Prices: Dinner Appetizers: $6 to $14; entrees: $18 to $39

Sound Check: 82 Decibels (measured); extremely loud

Accessibility: Handicap Parking limited, and quite a distance from door. Aisles tight, but are relatively easy to negotiate (Excuse, me; pardon me); Restrooms not visited.

Feeder Report

The exterior is very attractive

The hostess station is just inside the door and you are greeted as you enter.

The space is basically separated into two main areas, a “Bar” area and a dining area.  The Bar area has banquets along one wall facing the bar, and a few tables in front.  The “dining” area is behind that, and contains many tables.

It’s interesting about the bar.  An early picture during construction shows the beautiful tile work on the wall.

It’s kind of a shame the back bar now kind of obstructs that view

Toward the back of the space is the “dining” area with just tables and tasteful figures on the walls.

Those that enjoy a “high energy” experience will be rewarded as (on the night we were there) there was quite a buzz!

Before getting into the culinary look see, a word about that 82 dB sound level (as measured by the Feeder Fone).  In field of acoustics (in which i had some experience) there is something called “cocktail party syndrome”:  When somebody speaks to you at your table for instance, in order to hear them and make some response, you have to elevate your voice above theirs to be heard.  Well, then any response has to exceed yours, resulting in an escalating spiral of sound levels.  Also, if you look at the dining area, what do you see?  Lots of solid flat walls which are excellent at reflecting noise.  We literally almost had to shout to be heard at our table.  “Management” is aware of the issue and will be addressing it.  It is a tough nut to crack with that many tables.  I wish them luck, it ain’t easy to solve without many $ for absorbing materials, etc. 

Okay so much for the physical stuff, how about the food?  I am very pleased to report that everything we had was excellent, even though it is still in the infancy.  For the feeder, that is the number one priority.  I can shout if I have to in order to get good food.  With that many covers in the place, turning out delicious food is an accomplishment.  I would hate to be in that kitchen!

As for service I am again very pleased to report that our “first contact” with the server was “Hi, I’m and I’ll be your server tonight, may I get you something to drink?”  perfect, no “taking care of”.  Thank you SweetBay.  I did give them the time honored “drink test” of ordering a “Dry Manhattan, up, with a twist”. 

As is common and probably expected, I got a Manhattan with sweet vermouth, and a cherry plus the twist.   Okay, it went back and I gave the specific recipe which she recorded on her pad (good for her!).  Second try was just fine, except there is some reflex in barkeeps that when they hear “Manhattan” they automatically reach for the maraschino cherry bottle.  I unceremoniously fished it out and it was a pretty good drink.  The bar was very busy, so I put it down to infancy again.

The menu is quite varied and you should be able to find something to suit your appetite and wallet.  Prices are not bad, and they don’t follow the La Rive’s mistake of listing sides separately (at additional cost) the (perhaps unreadable) menu(s)

And while you might balk at a 39-dollar steak, one of our companions ordered it, and it is a huge cut of meat, and was done perfectly.  I had decided on Scallops, but MFO had also, so I diverted to crab cakes, only to find the manager telling our server that they were “86’d” (restaurant speak for run out).  Decided on the Paella.  What arrived would better be called “Cioppino” as not a grain of Basmati was to be seen.  However, the seafood was excellent in a tasty broth.

All of the above can be corrected with time, I certainly have high hopes for the restaurant and gets a thumbs up from the feeder. They are off on a good foot!

And from what we saw, most people were, and some were not

DFD

and not a single Mason Jar to be seen.

Food quote of the day (new sporadic feature):  from a recently re-discovered little book from “Tango Bravo”

“Life is too short to stuff a mushroom” 

Shirley Conran - 1932

HNY and Oyster Battles

Well, the drumbeat for 2020 commences.  In the books is the 2019 holidays sort of symbolically  ended by the traditional good-bye wave of the FOJTE’s. 

They were able to squeeze in a visit during his winter break from school.  This was more of a “working” rather than celebratory Christmas.   They were of immense help, upstairs, downstairs, and outside. 

Upstairs:

The big project was the removal of the carpeting on the loft which was very hard for me to negotiate with my office chair.  Doyle’s was “kind” enough to schedule the work while the “kids” were here (to help replace heavy stuff). So we had Christmas eve day punctuated by a compressor and air gun (“Bam, Bam Bam! what did you say??”) as well as the day after Christmas.  But, it turned out well and now my “upstairs” office is much more accessible. With the help of FOJTE doing much of the carrying

Downstairs:

 he and Ms. FOJTE entered all my wines into Cellar Tracker.  If you’re willing to put in the effort, it’s a great tool for knowing what bottles you have and where they are located…

We did our best to lessen the work load

MFO is quite fond of Viognier, and this bottle from Calera was especially good.

Veteran oenophiles know that usually the back label is full of “wine speak” as in “this lovely wine has hints of pineapple and overlaid with waves of citrus and burnt orange” or some such crap.  Not so, the good folk at Calera… everything you wanted to know and more

Outside:

they replaced some pansies that had formed a salad for deer, unearthing the plants and nibbling them to the nub.

This time we enclosed the “new” ones with Cloches and sprayed with DeerAway

Damn deer!

Anyway, a huge thanks to them for caring for their aging parents.

Back to the foodie stuff

Oyster Wars

After the Civil War, the oyster harvesting industry exploded. In the 1880's, the Chesapeake Bay supplied almost half of the world's supply of oysters. New England fishermen encroached on the Bay after their local oyster beds had been exhausted, which prompted violent clashes with competitors from Maryland and Virginia. Watermen from different counties likewise clashed.

BUT! that’s not the war I’m talking about (thank goodness) although it does involve oysters.  My war is much more local.  It is the war between preparing fried oysters via two separate techniques the “traditional” and the “new wave” opportunity

Traditional technique:

heat oil to 350°

Prepare a batter of your choice (I am still trying to duplicate Cow and Fish) with egg, flour, and in this case (forgive me) Old Bay, bread crumbs and a finishing dusting of Southwest Seasoning

I clean the oysters removing the foot and the stringy parts

And then put them in the hot oil flipping if necessary to get crispy and turn them out onto a plate (and dust with the Southwest Seasoning).

Pluses:  nicely formed, crispy all over, creamy inside

Minuses:  Dealing with the oil, and detritus from the frying, wife complaining about oil on her counter.

The newfangled “air fryer” technique

First, get out the device

For this go round (there were predecessors) I wanted to try two different preparations for the oysters, the C&F version and one from the internet using a pre-made coating from that bastion of southern cooking

I prepped the oysters again, and laid out the two preparations: Cow on the left, and Zatarain’s on the right

Oddly (enough) C&F said only flour coating (no eggs), panko bread crumbs, old bay (in the flour) and a post cooking dusting of Southwest Seasoning (which I ground up in the spice grinder).  Other side was egg wash, coat the oysters with the “Fish Fri”, and go at it.

Previous attempts at using the air technique resulted in too long cooking and so this time I reduced the heat to 350 and set it for 4 minutes.

Dredged the Zatarain’s side

Coated the C&F with flour and made the panko adhere as much as possible

And loaded all into the air fryer

After roughly three minutes we had:

5462

The C&F side (left) looked awful but the Zat side looked better

Tasting revealed the C&F to be less than flavorful still, and the Zat versions were quite “zesty”.

Current evaluation:  To date I think overall the boil in oil technique has supplied the better product. Test kitchen experimentation will continue, however.

Wow, this got long, sorry, thanks for hanging in!

And what the hell, I’ll throw in one of many growing list of rants that I have recently made notes on:

I know this time of year is when resolutions are made to lose weight, get healthy, eat right, and so on.  Strike while the iron is hot.

Peloton blasts you with commercials (please forgive me) featuring ladies who obviously are fit and trim, dressed in tight fitting yoga pants, and many shots taken to seemingly (is it me?) feature the posterior of them.  Never have I seen one showing anybody who is obviously overweight, and really might benefit from an exercise machine.. 

Okay, enough getting back on track, more to come

DFD