"Hands-On" Dinner Party Revisited

[Varmint]

It was most expubidantly without tip.

Oh, and don't look up expubidantly (pronounced ex POOH bu dent ly). It doesn't exist except in my mind.

[reesek]

damn that looks good. all of it - but i feel like i can taste the lump crab...i miss the sweetness of lump out here in the PNW. dungeness is good, but it's no lump. for me, it was maryland blue crab.... . did you fry them in clarified butter? the crust is so golden...

i poked around recipe gullet for varmint's famous okra croutons and those luscious FGT...would you mind posting?

thanks!

reese

[Varmint]

No recipes for those.

Wash okra/tomatoes. Slice okra/tomatoes. Soak okra/tomatoes in buttermilk. Dredge in seasoned cornmeal (with a bit of semolina for extra crunch). Fry in vegetable oil. Eat. That's as simple as it gets -- just season your cornmeal to your taste with whatever you have on hand. I made the okra a bit spicy and a touch saltier than usual, simply because I wanted them to have a bit of a "crouton-like" flavor pack.

[PopsicleToze]

Your pictures and menu looked great! I've never had fried okra in gumbo, but it looked incredible. I'll probably 'borrow' the idea from you, too.

[reesek]

No recipes for those.

Wash okra/tomatoes. Slice okra/tomatoes. Soak okra/tomatoes in buttermilk. Dredge in seasoned cornmeal (with a bit of semolina for extra crunch). Fry in vegetable oil. Eat. That's as simple as it gets -- just season your cornmeal to your taste with whatever you have on hand. I made the okra a bit spicy and a touch saltier than usual, simply because I wanted them to have a bit of a "crouton-like" flavor pack.

but very helpful nonetheless. i'd never have known about buttermilk.

[Malawry]

Sounds like a great job, Varm. I bet you were the toast of the office today!

The boudin looks particularly appealing to me.

[Varmint]

The boudin looks particularly appealing to me.

God, there couldn't possibly be a bigger compliment coming from a former vegetarian! (although Giacammo's is always better, right? )

And yes, I did have a lot of visitors today, asking me what I'm going to do next year. Please start submitting your suggestions now.

[Malawry]

Hey, the steak looked good too!

The problem with these sorts of things is you always have to try and top them the next year. I suggest next year you try to work multiple dessert courses into the menu for extra impact--and we can all use the skill development, right? I love doing pre-desserts and then offering at least chocolates and nuts after a long, intricate meal--it takes things over the top. Not that there's anything wrong with your peachy dessert, of course. I almost licked my screen, and I'm allergic to peaches!