A New Year, and new traditions

Black Eyed Peas aren't the only thing on OUR menu!

We decided to do a little something different for New Year's Day 2013. Shrimp sounded good, so Casey stopped by the seafood market in Seabrook. After he asked for 5 pounds, he noticed they were selling 30 pound sacks of Louisiana oysters for $9. What a steal! How could he resist?

We had some raw (for Mom and me) and the rest grilled. If you have never tried grilled oysters, please do! I can understand why some people have an aversion to the raw ones, but grilled oysters are realllly good. Especially with the amount of butter and garlic we put on them. After Mark and Casey shucked all the little guys, we were in business.

AMAZING Grilled Oysters:

Mix up a sauce with equal parts olive oil and butter, salt, pepper, cayenne (we like it hot), minced garlic and Tony Chachere's. You really can put whatever you want in here. Casey just threw this together. Mix it all with a hand mixer - makes it much easier.

Put a dab of this on each oyster, and then put oysters on a hot grill. When they get nice and bubbly hot, they are finished. I think I ate 2 dozen of these myself!

This is what the final dish looks like.We literally ate them off the pan.

The shrimp turned out great too! We used pretty much the same sauce on the shrimp, and threw them on the grill. Shrimp only take a few minutes to cook. Just cook them until they turn pink. And be sure to keep the shells on! Here's what they looked like pre-grilled.

And of course I can't forget the Black-Eyed Peas! This was probably the easiest thing we made, so I did it all on my own :) You have to have them on New Year's Day, right?

All you need is: Pre-packaged Cubed Pancetta, Diced Shallot, 1 Package of Fresh Black-Eyed Peas, Cayenne Pepper, Salt & Pepper.

Pancetta is Italy's answer to bacon. You can use cubed ham, bacon, or any salty pork product.

Brown the Pancetta in a medium pot on medium heat. Throw in the diced shallot after about 3 minutes, and continue to brown. After everything is all fragrant and smelling wonderful (about 5 minutes total), add the peas and stir, then immediately add enough water to completely cover the peas. There should be about an inch of water on top of them. Add salt, pepper and cayenne. Bring to a boil, then reduce to a simmer. Cover with lid and simmer for 2-3 hours. You really can't over cook these.

Do you have any New Year's Day unconventional traditions?

Just Dinner, and a memory.

A restaurant review, then and now.

The beautiful dining area.

My 29th Birthday at Just Dinner

Just Dinner on Dunlavy has a special place in my heart. I wrote the review below when I went for the first time. The friendly owner, Andrew Rebori, who we got to know over the years, sadly passed away a year ago. I cried when I read the article Katharine Schilcutt wrote. At the time, it surprised me how upset I got. Then I realized how rare it is to come across a person so warm, humble, and welcoming. Just Dinner still has the same warmth and amazing food, and I think of Andrew every time I pass by or dine there.

Rebori will be remembered by his family and friends as the epitome of a restaurateur who loved his life. "He started each day thinking about food, shopping and gardening," said Lisa. "He daily met all his customers. He was always concerned about their comfort and satisfaction. He took tremendous pride in creating opportunities for people to talk to each other and to share a good meal."

Read the touching story about Andrew Rebori.

And now my original review...

Cajun Pizza

Or Boudin "Big Bread" 

I'm not sure if we made up this recipe, or if people make it all the time. I certainly have never heard of it. Casey made it a few days ago when we were in a pinch. It's easy to make, and it's a great lunch or dinner. I wouldn't say it's the healthiest recipe in the world, but throw some sautéed veggies on the side, and you're good to go.

Boudin is a cajun style pork sausage. Find it where you would find sausage. 

Ingredients

• 1 package of boudin
• 1 loaf of crusty french bread 
• 2 tbsp butter
• Minced garlic
• Shredded cheese (we used cheddar & pepper jack)

Turn the oven on to 350º. Bring a medium pot of water to a boil. Boil boudin according to package directions. Meanwhile, in a small sautée pan, melt the butter and add garlic. Cut the french bread in half (you should have 4 pieces total), and place them onto a baking sheet. Once butter and garlic smells fragrant, use a basting brush to spread butter and garlic onto bread. When boudin is cooked, carefully cut casings off and spread boudin on top of the bread (you do not want to eat casings!). Sprinkle as much cheese as you would like, and place baking sheet in the oven. Bake until cheese is melted and bread is nice and toasty.