Oh Bon Appetit, you disappoint me (but just a little)

February 8, 2012 § 4 Comments

We just made the Poor Man’s “shrimp” cocktail on page 12 of the Bon Appetit February 2012 edition.

Dave thought it was “way too salty,” and said it lingered in his mouth 15 minutes after he ate it.  It’s interesting that he thought it was too salty, because he loves salt and lots of it.   The idea of using cauliflower instead of shrimp is intriguing, and we really like the idea of making a “shrimp” cocktail that people with shellfish allergies can enjoy.  The cauliflower does indeed (albeit vaguely) remind one of shrimp.

Yes, we’ll make this again.  It’s novel and cool, and we adore cauliflower.  I doubt we’ll call it Poor man’s “Shrimp” cocktail though…that would just be wrong, wrong, wrong.    We might even throw a few shrimp in the boiling liquid, just because we live on the Gulf of Mexico, where shrimp are ubiquitious.  Where we live, cauliflower and shrimp cost about the same, so why would we want to trick people?

Definitely Bon Appetit, we’ll use less salt (we might even leave it out entirely).  And yes, although we know you merely published someone’s else’s recipe (Chef Kevin Roberts of the Black Sheep in Richmond, Virginia), we think you could have warned us of the extreme saltiness.  Frankly, we think it would work with no salt at all (except for what’s in the pre-packaged crab boil seasoning).  Bottom line:  good recipe; omit the salt, and throw some Gulf Coast shrimp in there just for fun.  In all:  good job, Chef Roberts!

Oh, and by the way?  Those two green leaves on the dish are from our Bay tree, which is thriving.


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§ 4 Responses to Oh Bon Appetit, you disappoint me (but just a little)

  • df says:

    This sounds delicious and timely – I’m going through a bit of a cauliflower revival in my kitchen and I love this idea. I’m a big shrimp fan too, so you’ve totally grabbed my attention with this one!

  • Sadie in Texas says:

    I made this last night and it was great. I will admit to only having what I had on hand for the recipe (old bay, one onion, six cloves of garlic, only) but it was spectacular. Ate some while it was still warm, which was ok, but it is signifianctly better after a night in the refrigerator.

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