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What's on your plate today?

This was all kinds of good.
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Christmas cooking has begun in the Nihon house . We generally splurge at Christmas and cook lots of tasty things. This year starts off with Chesapeake Bay crab cake eggs Benedict. The Hollandaise sauce was a bit thick and the eggs were a bit over, but it was a great start to the weekend!

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マリークリスマスみなさん！
 
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We always have my folks over on Christmas Eve, and I usually pick something better than everyday that isn't too involved. I cooked Anson Mills grits and added a lot of butter and cheese at the end, then sauteed Old Bay coated shrimp in bacon fat. Great stuff, plus a buddy's barrel aged hot sauce. Oh, and a salad so dinner wasn't considered attempted murder.
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zeemanb said:
We always have my folks over on Christmas Eve, and I usually pick something better than everyday that isn't too involved. I cooked Anson Mills grits and added a lot of butter and cheese at the end, then sauteed Old Bay coated shrimp in bacon fat. Great stuff, plus a buddy's barrel aged hot sauce. Oh, and a salad so dinner wasn't considered attempted murder.
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I’m impressed Jer......... Most people in the Midwest/West don’t even know what Old Bay is I’m my experience.

My Uncle and I made a guy pretty wealthy who was selling “Spiced Shrimp” out of a little roadside stand on the Pacific Coast Highway near Irvine, California back in the late 80’s. His version was boiled with cloves, peppercorns, currants, and cinnamon sticks. A little trash talk about what spiced shrimp should be ended up with my Grandmother sending us several large tins of Old Bay (He’d never heard of the stuff) and showing him what real spiced shrimp was all about.

Fast forward to about eight months later and my Uncle mailed me pictures back to the East Coast that showed the long lines outside the stand for his “secret recipe” spiced shrimp. The dude would open at 11 and and would be open until about 2 or so when he’d sell out of shrimp every day. The line would usually start forming about 10 with everyone wanting this tasty spiced shrimp.
 
Scored this guy at one of the markets I shop at. This wasn't a planned ingredient but I think this shaved on or in some eggs in the morning is a pretty darn good idea. I'll be making hash browns and Irish coffees to go with the eggs, bacon, tamales, and whatever else the rest of the family puts on the table.
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jfields said:
I’m impressed Jer......... Most people in the Midwest/West don’t even know what Old Bay is I’m my experience.

My Uncle and I made a guy pretty wealthy who was selling “Spiced Shrimp” out of a little roadside stand on the Pacific Coast Highway near Irvine, California back in the late 80’s. His version was boiled with cloves, peppercorns, currants, and cinnamon sticks. A little trash talk about what spiced shrimp should be ended up with my Grandmother sending us several large tins of Old Bay (He’d never heard of the stuff) and showing him what real spiced shrimp was all about.

Fast forward to about eight months later and my Uncle mailed me pictures back to the East Coast that showed the long lines outside the stand for his “secret recipe” spiced shrimp. The dude would open at 11 and and would be open until about 2 or so when he’d sell out of shrimp every day. The line would usually start forming about 10 with everyone wanting this tasty spiced shrimp.
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Old Bay is the greatest...we have a ton of southern influence in my neck of the woods, so we use it with a lot of stuff. Old Bay compound butter to use on the corn from a shrimp boil is a favorite. And real grits. Ever since I started using Anson Mills I've never considered another type. They take a little more time, an overnight soak is needed, and there's no walking away from them once the water starts to simmer. No substitute once you eat real grits. Hot sauce is a major religion, but no peanuts in our bottles of Coke as far as I've seen, lol.

Oh, and Utz Crab Chips...we don't have Utz in the midwest so I order several boxes once each year as Christmas gifts to favorite restaurant staff. A lot like Old Bay, they are spiced pretty strong with around 100 times the sodium, lol.
 
jfields said:
I’m impressed Jer......... Most people in the Midwest/West don’t even know what Old Bay is I’m my experience.

My Uncle and I made a guy pretty wealthy who was selling “Spiced Shrimp” out of a little roadside stand on the Pacific Coast Highway near Irvine, California back in the late 80’s. His version was boiled with cloves, peppercorns, currants, and cinnamon sticks. A little trash talk about what spiced shrimp should be ended up with my Grandmother sending us several large tins of Old Bay (He’d never heard of the stuff) and showing him what real spiced shrimp was all about.

Fast forward to about eight months later and my Uncle mailed me pictures back to the East Coast that showed the long lines outside the stand for his “secret recipe” spiced shrimp. The dude would open at 11 and and would be open until about 2 or so when he’d sell out of shrimp every day. The line would usually start forming about 10 with everyone wanting this tasty spiced shrimp.
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At first I was like, pffffffft, damn Californians, then I was like, well, I like cloves, pepper, currants, and cinnamon...sooo....
 
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