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Strange Pairings that Taste Uncommonly Good

Oysters sauteed in butter and Lea & Perrins, atop a garlic/herb Triscuit.

Apr 15, 2010
bon mot in General Topics

Dungeness in Houston?

Central Market has them live.

They're good, but having grown up near the Chesapeake, I'm a blue crab snob.

Apr 15, 2010
bon mot in Houston

Visiting Houston for 3 days on business - need must-try recommendations

Besides BBQ & Tex Mex, don't miss our great Gulf seafood -- shrimp and red snapper in particular -- so try Reef and Brennan's.

Apr 15, 2010
bon mot in Houston

Major bacon fail

I'm with several of the other posters who like to fry up a lot of thick bacon at once. Put the whole pound in and let a LOT of the fat render. You'll probably end up with pieces on top of each other and they won't all come out straight, but they will come out crispy. You have to keep moving them around with tongs, and don't worry if a few pieces get stuck and break.

Here's your marker: When all the fat has turned from white to brown on any particular strip, remove it to a plate lined with paper towels. That's why you've got to keep moving each piece,

But I think the volume of grease you're cooking in is important. And save the grease! As any Cajun knows . . . first you make a roux . . .

Apr 12, 2010
bon mot in Home Cooking

Stupid easy recipes you really love

A package of fake crabmeat -- surimi -- added to a jar of tomato-basil soup. Add romano cheese on top and it takes like crabmeat spaghettios.

Apr 12, 2010
bon mot in Home Cooking

Shad Roe for yumyum

Good job Gretchen. Just got ahold of some shad roe yesterday at Central Market in Houston, TX. I love that they put it out in the fish case without a label or a price. I asked the fishmonger about that and he said, "Yeah, we get folks from Maryland in here this time of year. They know what it is." I told him I'm from MD, and please give me one. It was $15.00. So they're proud of them, but it's a once-in-a-year treat.

I cooked it very similarly to how Gretchen described. I dredged it lightly in some seasoned flour, and then cooked it in brown butter at first and then turn the heat down. Flipped delicately after about three minutes. It puffs up to about twice its thickness. I like my mine fairly pink inside.

After I removed the roe, I added half a cup of chardonnay and reduced that a bit and poured it over the roe. Yum!

Apr 12, 2010
bon mot in Home Cooking

Done Eating, Not Dining

I couldn't agree more!

Apr 12, 2010
bon mot in Features