Tuesday, January 24, 2012

Well, Ah Do Declare!

Bon Appetit arrived yesterday, crowing that "The South" is now America's new food capital. This is certainly a debatable subject to anyone who lives elsewhere. They included recipes for deviled eggs that incorporate such toppings as: sliced pimento or bacon and scallion or trout caviar or pickled okra or simply dusted with paprika.

That is not a deviled egg in my book. A deviled egg is yolk and mayonnaise and pepped up with a generous amount of Colman's mustard.

However: this did catch my eye. A "shrimp cocktail" made with cauliflower instead of shrimp. Here's how you do it:


1 cup dry shrimp boil seasoning (Old Bay or Zatarian)
pinch of kosher salt
2 yellow onions, quartered
6 garlic cloves
3 lemons, halved
2 1 lb. heads of cauliflower, cored and trimmed into 2 in. florets
Cocktail sauce of your choice

Combine the crab boil, onions, garlic and salt in 6 qts. of water. Bring to a boil and cook for 10 minutes. Then fish out the onions, garlic and lemon quarters with a slotted spoon and add the cauliflower. Turn off the heat, put a lid on your pot and let it sit until the cauliflower is tender.
Drain well, spread it out on a cookie sheet and let it cool to room temperature. Serve with cocktail sauce on the side.

This would be great for people who have seafood allergies. And kind, too -- it would let them know what something that might kill them really tastes like!

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