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Toddy Hour was always a big thing for me growing up in
Memphis and Milan. My grandfather used
to come in from work as a traveling shoe salesman and have his evening toddy
while dinner was cooking.
How about a nice Mint Julep?
How about a nice Mint Julep?
Toddy time was sacred in our household and revered. Along with his bourbon and branch were
various snacks and my taste buds developed along those lines. Memphis cuisine was also developing with some
firm roots in the South! I loved it….
Today, I am making Gazpacho for the long run and some Pickled Shrimp with Capers. Both keep in the refrigerator and last for the month. August is upon us in Houston and the heat is like an oven. Keep it simple and light for the month.
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Of course, in that time frame, a classic salad was the Crab Louis which I make to this day.
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| Antiquity! Things have changed~ |
Today, I am making Gazpacho for the long run and some Pickled Shrimp with Capers. Both keep in the refrigerator and last for the month. August is upon us in Houston and the heat is like an oven. Keep it simple and light for the month.
IF YOU WOULD LIKE TO SUPPORT THIS BLOG, PLEASE DO SO HERE!
Of course, in that time frame, a classic salad was the Crab Louis which I make to this day.
Indoor or outdoor, this was a time for the homemaker to show
off her wares to all the neighbors. No
holding back on even the place settings for this seemingly casual daily event.
The canning season is also upon us! Right now, fresh pickling cucumbers are all the rage and this is a timeless recipe with a lot of memories for Deli Kosher Dill Pickles! Let's not forget the Remoulade Sauce from New Orleans as that works on salads and Po Boys!
IF YOU WOULD LIKE TO SUPPORT THIS BLOG, PLEASE DO SO HERE!
The canning season is also upon us! Right now, fresh pickling cucumbers are all the rage and this is a timeless recipe with a lot of memories for Deli Kosher Dill Pickles! Let's not forget the Remoulade Sauce from New Orleans as that works on salads and Po Boys!
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| Brisket for Sliders, Jere Style |
As I grew up, I began hanging out in the kitchen and
learning the tools of the trade. The Lobster, Filet Mignon, Bone-in Sirloins,
Shrimp, BBQ Oysters, Pork, Beef, Shrimp and of all sorts, Casseroles and Petit Fours. And my Grandad, with his predominate Cigar.
My Humidor this month includes the Casa Blanca Magnum. The 60 ring Magnum was my first venture into the big ring cigars during a Marine Corps Birthday Ball in Iwakuni, Japan. By the way, this cigar series pairs well with Ribeye Steaks and a robust Burgundy. That was on the menu that night and a lot of Tequila!
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