Sometimes
dinner inspiration evolves from what I’m trying to “move” from the fridge. When
I spied the jar of horseradish in the fridge, I thought it was time for
seafood, so I started with cocktail sauce and went from there.
It
was also a good way to use up some ketchup packets. I added lime juice and
enjoyed with a packaged tray of boiled shrimp. I don’t know why I didn’t notice
the tray came with a portion of sauce already.
So
I saved the sauce and had to get more seafood for another meal. I came home
with a bag of mixed seafood to boil and mentioned to my mother I would serve it
with cocktail sauce. She offered me a bottle of ketchup she was eager to move
from her pantry. I took it, even though I would have rather used up more
packets. Then on the way out the door, she offered me her jar of horseradish. I
was still trying to use up my jar.
So
now we’re looking for more seafood and have enough stock for at least three
more batches of sauce.
Here
are some things I add when mixing and matching:
Ketchup
Horseradish,
liberally
Lime
or lemon juice Worchestershire
sauce
Vinegar
slash. I promise, a crawfish vendor taught me this trick.
Any
readers have more ideas? Send them this way and we can share.
Easy
cooking, compared with 1800s
When
history books come my way, I go looking for a food reference. I just got
reminded how laborious it was to preserve your butchered hog, cook bent over to
fuel your fire and keep ash out of your food that offered little variety. Then
along came cast iron stoves, recipe books with actual measurements, appliances
and methods that opened up the cook’s world, but still involved countless hours
that we avoid today with coffee makers and microwaves.
“Cooking with Gas: The Quiet
Revolution,” is Charles Williams’ contribution to “Legends and Life in Texas:
Folklore from the Lone Star State in Stories and Song.” History lovers, get
your copy from University of North Texas Press.
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