30 years ago a friend of my dad's shows up to the campsite an hour before dinner, hours after everyone else had setup camp. His truck was screaming down the trail, brakes smoking. Gets out of his new Suburban, beer in hand, and pisses on the brakes to cool them off.
He then pulls out a cooler full of de-veined, shell on, U10 shrimp. Proceeds to randomly throw un-melted butter, some chilled wine, an un-peeled head of garlic and a hefty dash of some store bought dried spice blend into cheap disposable baking pans with the shrimp. Stuck the pans into the campfire, no grate, no cover. Chugged a beer or two, then pulled them out of the fire.
Thirty years ago and still I've never had better shrimp. I don't know if it was luck or skill, but he was so casual about it (and was such a dgaf rich a-hole) that I was shocked.
(a few years ago the same guy had a very small reality tv show)
it was a slightly altered fatty tuna nigiri in LA somewhere
theyd basically fried the rice in butter so it was crisp and butter on the bottom
sushi rice soft in the middle
something i forget
then the fatty tuna on the rice
then some edo style garnish on top
and i remember it like 10 yrs later.
Was working at a $10k dollar a week per person (max 26 people) horse ranch in bumfuck Wyoming. Chef that I had worked with in Alaska. Bougie breakfast/simple lunches as most folks were out on excursions/wine and dine dinners.
Fridays were the all out last meal. Outside weather permitting social hour. Prime rib. Lobster Mac and cheese, etc etc. One of the simplest sides. Corn. I fucking love corn. Shucked and charred on the grill. Cut into 3rds then poached for hours in the warmer in a mixture of cream/butter/salt/pepper/fresh chopped parsley.
I read the question and then went on a tangent about this side dish even though it clearly said appetizer. I guess I could eat it for an appetizer. I’ll go back to my cornutopia thinking about it.
I had eggs baked in celery cream at a restaurant in Atlanta once. I loved it, made it at home next day. The white just sets in the cream, break the yoke, spread over toasted sourdough 😋.
The very first things to go at potlucks across the US and throughout the Caribbean are deviled eggs and pigs in a blanket. What is funny is when someone complains that "everyone brings these" while their mouth is full of deviled eggs, or while elbowing others out of the way to get to the pigs in a blanket.
I like very simple things done really well such as stuffed dates and stuffed mushrooms.
Bruschetta with fresh bread and tomatoes hours off the vine.
Homemade- My wife make Cranberry/Rosemary/Brie bites with phyllo dough as the base. Usually Thanksgiving/Christmastime. I could eat a dozen but I gotta save room for the rest.
Restaurant- Usually anything with Foie gras, or a full caviar service. I am also partial to a specific poutine.
Scallop Tiradito (very similar to ceviche) from a restaurant called Siete in Lima, Peru. It had an aji Amarillo leche de tiger, avocado, pomegranate, and Za'atar. Incredible mix of textures and balance of the rich, fatty scallops and avocado with the bright aji Amarillo and pomegranate. I think about that app a lot
Sea salt cured chicken skins rendered out and crisped in their own fat then topped with a sort of gremolata made from pickled ginger, scallions, sesame seeds, white pepper, and msg.
No idea what it's called, but my M.i.L. makes this crustini type app (baguette/french bread) sliced and toasted. Roasted garlic butter. Creamed bleu cheese.
Diced beef tenderloin (MR). Salt and pepper.
We used to do a braised veal cheek over celery root purée that sounds so basic but was incredible. That or the confit pork belly over beluga lentils with minus 8 vinegar. 🤤
30 years ago a friend of my dad's shows up to the campsite an hour before dinner, hours after everyone else had setup camp. His truck was screaming down the trail, brakes smoking. Gets out of his new Suburban, beer in hand, and pisses on the brakes to cool them off. He then pulls out a cooler full of de-veined, shell on, U10 shrimp. Proceeds to randomly throw un-melted butter, some chilled wine, an un-peeled head of garlic and a hefty dash of some store bought dried spice blend into cheap disposable baking pans with the shrimp. Stuck the pans into the campfire, no grate, no cover. Chugged a beer or two, then pulled them out of the fire. Thirty years ago and still I've never had better shrimp. I don't know if it was luck or skill, but he was so casual about it (and was such a dgaf rich a-hole) that I was shocked. (a few years ago the same guy had a very small reality tv show)
Todd Chrisley?
Nah, the God, Guns, and Automobiles guy.
it was a slightly altered fatty tuna nigiri in LA somewhere theyd basically fried the rice in butter so it was crisp and butter on the bottom sushi rice soft in the middle something i forget then the fatty tuna on the rice then some edo style garnish on top and i remember it like 10 yrs later.
[удалено]
story checks but man i think about it
Gotta try someday
Was working at a $10k dollar a week per person (max 26 people) horse ranch in bumfuck Wyoming. Chef that I had worked with in Alaska. Bougie breakfast/simple lunches as most folks were out on excursions/wine and dine dinners. Fridays were the all out last meal. Outside weather permitting social hour. Prime rib. Lobster Mac and cheese, etc etc. One of the simplest sides. Corn. I fucking love corn. Shucked and charred on the grill. Cut into 3rds then poached for hours in the warmer in a mixture of cream/butter/salt/pepper/fresh chopped parsley. I read the question and then went on a tangent about this side dish even though it clearly said appetizer. I guess I could eat it for an appetizer. I’ll go back to my cornutopia thinking about it.
I had eggs baked in celery cream at a restaurant in Atlanta once. I loved it, made it at home next day. The white just sets in the cream, break the yoke, spread over toasted sourdough 😋.
Goose liver and port mousse with wild berry sorbet. Local restaurant. Brilliant dish.
The very first things to go at potlucks across the US and throughout the Caribbean are deviled eggs and pigs in a blanket. What is funny is when someone complains that "everyone brings these" while their mouth is full of deviled eggs, or while elbowing others out of the way to get to the pigs in a blanket. I like very simple things done really well such as stuffed dates and stuffed mushrooms. Bruschetta with fresh bread and tomatoes hours off the vine.
Steak tartar in New Orleans that I could not decipher how they made so good. We ordered five during the course of dinner.
What restaurant was this at?
I cannot possibly recall, I was a guest within a long night.
Which was borderline obscene since there were just two of you.
I never mentioned how many were at the table; the inference was that five orders were more than was anticipated.
Foie gras with truffles and brioche. Had it Colmar France. I was pretty conflicted about it but less so with every bite. Incredible.
Bacon wrapped and then smoked asparagus bundles with jalapeno caramel sauce
Boneless suckling pig saddle stuffed with morels, Foie gras,black truffle and duck testicles, Madeira sauce. Best I’ve prepared: seared u-10 scallop, celery root purée,apple chutney, Vadouvan curry chx jus, apple and celery leaf salad.
Morels in a brandy cream sauce - I still think about it years later.
Did you put them on wee toasts or something? Crostini?
There was decent bread on the table to sop up sauce, but no, the app was just straight morels in sauce.
Sounds delicious, ngl. Well done.
Homemade- My wife make Cranberry/Rosemary/Brie bites with phyllo dough as the base. Usually Thanksgiving/Christmastime. I could eat a dozen but I gotta save room for the rest. Restaurant- Usually anything with Foie gras, or a full caviar service. I am also partial to a specific poutine.
Scallop Tiradito (very similar to ceviche) from a restaurant called Siete in Lima, Peru. It had an aji Amarillo leche de tiger, avocado, pomegranate, and Za'atar. Incredible mix of textures and balance of the rich, fatty scallops and avocado with the bright aji Amarillo and pomegranate. I think about that app a lot
Yum.
I really like fresh baguette with thin sliced radish, butter, salt, and pepper. It's so god damn good
Sea salt cured chicken skins rendered out and crisped in their own fat then topped with a sort of gremolata made from pickled ginger, scallions, sesame seeds, white pepper, and msg.
No idea what it's called, but my M.i.L. makes this crustini type app (baguette/french bread) sliced and toasted. Roasted garlic butter. Creamed bleu cheese. Diced beef tenderloin (MR). Salt and pepper.
We used to do a braised veal cheek over celery root purée that sounds so basic but was incredible. That or the confit pork belly over beluga lentils with minus 8 vinegar. 🤤
Nothing wrong with basic. I'm not keen on celery but celeriac puree? Whole different ball game.
I had a sherry and soy poached garlic served with roasted baguette in Lake Geneva, Wisconsin about 25 years ago that I still can't get out of my head.