Roger's View of the World, Love and Seafood Gumbo!
Seize the Day! Put no trust in the morrow! — Horace
Ok, I’ve written about this before, but planning a birthday comes with an incomparable dessert… preceded by a memorable main dish!
I’ve chosen a Seafood Etouffee for my birthday! Shrimp, lobster, clams and Alaskan King Crab will highlight the feast!
I always start out with a great stock made from all the shells… four pounds of Alaskan king crab surrendered its shells for the first ingredients!
We’ve had days of this stuff they call rain in California which has given us a respite this morning. Here I am with two of my buds… hope yours is as nice!
We’ve been experience more rain than we had since 1995! It’s quite a change for people who seldom experience “weather.”
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Laura has been making me Black Forest Cakes since the early 1970’s for very special occasions. They are a multilayered goodie that is filled with surprises.
There are four layers of chocolate cake with a filling on each. The bottom layer is a delicious hard icing layer protecting cherries that have been soaked in a cherry brandy, the next layer is a scrumptious chocolate mousse, the last layer is whipped cream!!! All covered with more cherries, whipped cream and milk chocolate shavings!
yummy
If the doctor is Chef Paul Prudhomme, he’d probably agree that a little Cajun and Creole cooking is needed for whatever ails you… and I quite agree!
I love a seafood Etouffee with all the goodies: lobster, crab, shrimp, bay scallops, and diced clams. Of course we can’t forget a nice mirepoix, inescapable okra and a homemade seafood stock!
Bon Appetite!
