I have never trusted an egg. I am suspicious of them to this day, but every once in a while I get a message from my body that an egg will cure. In Paris when I had an apartment in St. Paul there was a simple bistro typical of France that made the best omelet I have ever eaten. The old woman's touch was the recipe for its success for it held knuckles of potatoes and roasted mushrooms, fresh herbs and French cheese and it was sublime with a chilled glass of white wine. Just the break one needed after an early morning flea market or getting into a show early as a dealer, well before the regular crowd burst through the doors. I don't make this treat in omelet form but in a frittata which is much more forgiving and accepting of many more tasty items. (Also, I have trouble spelling omelet. It just does not look right to me, not that I don't have to look up frittata's spelling as well.)
I am feeling so lazy this week. I want to be in the kitchen but my feet won't take me there. I am finding really interesting and even fast recipes to try, but the urge is gone. It will return, I am sure. I do want to tell you I have been yearning for rib roast and yet dragging my feet over beef prices. In the last few years I have had the guys at Sam's cut these beautiful rib roasts for me and they have been divine. I didn't have one for Thanksgiving because I thought it would be too expensive to get one the size I needed for this big crowd. Yesterday I was surprised to find out the prices for beef at Sam's are the same as far as buying rib roasts. They are simply beautiful and while they are not usually in the display case along with everything else, they will cut them especially for you in the size you want. I have two in the freezer and when everyone gets home from college and skiing and finals, and running, we will have a nice sit down with one of these beauties next week.
I found this shrimp patty recipe that I thought would be fun to try with the frozen tiny salad shrimp that can be found in most markets. Or fresh shrimp, of course would work, but why go to all the trouble when it is actually the accents you work into the batch that carry the flavor.
Shrimp Patties
One bag of frozen salad shrimp (or shrimp of your choice)
1 1/2 c. butter crackers like Ritz, Clubhouse etc.
1/4 c. onion
2 jalapeno peppers
1 cup mayo
Squirt of hot mustard--I like Stalin's hot mustard in a tube
10 dashes hot sauce
celery to taste
Parmesan cheese
salt, pepper and anything else you like with shrimp
Mix, form into patties, chill
Get the old iron skillet out and fire it up. Lay in the patties and be sure they are brown and crispy on on side before turning. I always have trouble keeping any of this kind of mixture together in patty form...but let's try this. If it is not going to hold up, I will add an egg to the mix and then try it. The recipe did not call for an egg, however.
Bacon Crackers. Sorry. I saw this and have to make these.
One box of butter crackers like townshouse or Keebler or Clubhouse.
1 pack bacon
brown sugar
Cayenne pepper
Lay the crackers end to end on a baking sheet.
Cut the bacon strips into thirds and lay one of each
on each cracker which will then be sprinkled with
brown sugar. Then sprinkle gently Cayenne pepper
over the top. 350 oven until it looks like this picture.
OMG. If Tom Reddy were here now, he would swoon.
