Just because I got rid of almost all my cookbooks doesn’t mean we don’t still eat. It’s just that after 40 years of learning how to cook, I think I’ve got the basics pretty well down. Besides, all the hot and cold running foodie Apps on my various wireless devices offer recipes, stylish food photography, and articles in case I am in sudden need of diversion.
We bought a couple of pounds of jumbo Gulf shrimp a few days ago. The first night we poached the shrimp in a seasoned court-bouillon and ate them, along with some cocktail blue crab claws. Buck makes a killer dipping sauce with ketchup, horseradish, Tabasco, Worcestershire and a tad of mayonnaise. I saved half the shelled shrimp in a zip-lock bag to use for a stir-fry of onion, sweet red pepper, broccoli, garlic and mushrooms the next night. The bubbling mini-cauldron in the picture is boiling angel hair pasta. Good stuff.