I cleaned my freezer today.
Lucky for you.

This is velvety richness.

I also found this crabmeat mixture.
It may have spinach in it.
I don't even remember this.
I am stoked.
I have a terrific meal planned.

Take out some bacon ...

... and chop it up.

Take two potatoes,
on their last legs,
and chop.

A little oil in the pan.

I'd already started on the bacon in the oil.
Yes, oil.
After a few minutes,
add in the taters.

Poke and stir around for a while.

I added a little more butter ...

... and got out some celery and onion.

Chop the onion and celery and add into
the bacon/potato mixture.

Scrape up the
fond.

Add in some more butter.
We're making a roux here,
to thicken up my concoction.

Add in some flour.
Cook the flour for a minute or so.

Add in your homemade
crystalline chicken consomme.
Or the can o' stock.

Luscious lobster bisque going in.

I liked the drip of bisque.

I liked this bisque drippage pattern too.

I added some milk into the
bacon/potato/onion/celery/lobster bisque mixture.

Here's the crabmeat dip I found.
It smells very fresh.
I think there's some spinach in there.
And I totally cannot remember
what this was leftover from.

Add in the crabmeat mixture.

Taste test.

Wonderful flavors.
Smooth. Rich.
I can taste everything -
lobster, crab, bacon, potato, onion, and celery.
This was the perfect meal for a cold, rainy day.

I thought I had everything going here.
I didn't think anything else was needed.
Apparently Mr. Hawthorne did.

He made fried oysters.
We're working on our 5th bushel.

Fried oyster with remoulade sauce.
Spicy Remoulade
1 cup celery, chopped
1 cup yellow onion, chopped
1 cup white vinegar
1 oz. capers
1/2 TB fresh minced garlic
4 cups mayo
4 TB coarse ground mustard
1/2 TB Kosher salt
1/2 TB fresh black pepper
1 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp coriander
Process first 5 ingredients until smooth.
Transfer to large bowl.
Combine all ingredients and whisk until
well incorporated.
This makes a ton of remoulade.
Adjust measurements to make a smaller amount.
It's the best remoulade I've ever had.
I got the recipe from Mark,
the owner of Lucky 12 Tavern, in Nags Head.

This lobster crab bisque was perfect.
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