Sunday, July 25, 2010

Colonel Mustard

Once Richie discovered a world new to him - cooking - he began to look for recipes. His finds come from newspapers (Wednesday food editions,) from cookbooks - Jacques Pepin is the current go-to-guy - and from recipes attached to the product.

On Michelle's last visit, she brought him an enormous jar of Maille's mustard a L'Ancienne (old style.) It was what he wanted. This is the dark, tan-colored mustard with bits of seed in it. It came with a tiny folder of recipes and Richie made this.

2 T old-style mustard
12 fresh shrimp
1 onion, thinly sliced
1 green pepper, thinly sliced
1 clove garlic, crushed
1 T vegetable oil

Cook the onion, green pepper and garlic together for about 5 minutes. Add the mustard and stir well, cooking an additional 2 minutes. Putin the shrimp and cook all together for about 5 minutes.

It was good, but it definitely could have used more mustard. On the other hand, the shrimp flavor really came out. Old-style mustard is clearly a lot sweeter than vinegary old Dijon.

Ditto Day
I picked up my shoe ($5) and found Richie hunched over the bar at Bogey's. We split a pitcher at a much more reasonable hour -- 4:30 p.m. The bar lady was much nicer, too. Yesterday's was a bleached blonde with a substantial rack and the habit of saying, "Duck" a lot.

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