November 25, 2007
MORE ON COOKING
Originally PUBLISHED August 22nd, 2004
I don't cook much anymore, but I once was very good at it. I have a few dishes that I make that I believe are as good as anything you'll ever taste on this planet.
#1-- God's Own Omelet. I use a couple of eggs, diced onion and bell pepper, ham, bacon and cream cheese for the filling. I melt Monteray Jack cheese all over the top just before I take it out of the skillet. You'll take one bite of THAT and slap your mama.
#2-- Pork Ribs a la Rob. The secret to cooking good ribs is to start early. I put the ribs in the oven at 225 degrees for at least six hours before I throw them on the grill. I put a good, spicy rub on them and I make my own sauce. The meat falls off the bone and they are delicious.
#3-- Crab Stew Worth Dying For. I've NEVER bought crab meat in a store. I go catch my own. Then I cook 'em, pick 'em and make a stew that'll blow your doors off. You need the Holy Trinity of celery, onion and bell pepper, plus a whole stick of real butter and two cans of Cream of Celery soup. Throw that into a pot, along with Worchestershire sause, red pepper and black pepper. Cook on low heat until all the flavors meld together. Serve in big bowls with oyster crackers and lots of beer.
#4-- Seafood Pie. You put shrimp, crab and oysters into this, along with the Holy Trinity of celery, onion and bell pepper. I can make a pie crust, but I prefer to buy the frozen ones in the store. Less mess and less work. Throw the vegetables into a skillet and cook with butter and olive oil until the onions are translucent. Toss in the seafood and mix it all together, being careful NOT to over-cook the seafood. Bust up some cracker crumbs and use two eggs to hold everything together. Add grated American cheese, plus any white cheese you can find. Pour the mixture into a pie crust and bake for 15 minutes at 350 degrees in the oven. Trust me. It's good.
#5-- Fried Southern Vegetibles. Pick some okra, squash, zucchini and a couple of green tomatoes from your garden. Cut the okra and zuchinni long-ways, but the squash and green tomatoes sideways. Dredge them in milk with an egg whipped into it, then batter them with a half and half mixture of flour and corn meal, with plenty of salt, pepper and terrigon. Fry that stuff in a pot of grease (peanut oil is the best), then serve on a bed of lettuce. Wine is better than beer with THAT meal.
I really miss cooking. I once did it every day, but I have trouble cooking for just one person. My talents may wither on the vine.
All content © Rob Smith