Nothing is absolutely more incredibly delicious at dinner time than, asparagus. Oh yeah! And if you happen to be in Schwetzingen, Germany around this time you’ll probably be having the veggie for breakfast, lunch and dinner. That just goes to show how wild they are about the season as they kick po-ta-ta’s slightly to the curb and restaurants all over the city serve up asparagus in more ways than one. Try your asparagus with hollandaise sauce, as a salad, or cream of asparagus soup and for dessert you can feast upon asparagus shaped candies made of white chocolate filled with brandy. Now that’s veggie lover for you and the perfect time for vegetarians to swing thru.
BBQ 4U
Nothing says America better than a good BBQ. And this year’s season o’grillin will
officially commence at the first Great American Barbecue event,
going on from May 26 to 28. Oh, there will be BBQ available, plenty for everyone…enough to feed the state of
California…or four really fat people. And beef and pork aren’t the only things on the menu. Uh uh. There will also be
a hot-air-balloon rally, a beer garden (is that where they actually grow beer?) and for the carnivorously
skilled, a barbecue contest, in which grilling teams will go head to head, brisket to brisket to win $10,000.
Photo of the Day: (5/02/05)
I can’t believe it’s already May. Man how time flies.
Sorry, just had to say that.
OK, today’s POTD is of some
rather sad-looking fish who look like they’re about ready to get tossed in a pot for lunch.
Plantain Recipe
I haven’t tested this recipe myself, but it sure sounds mouth-watering. I’ve had plantains cooked
up in many different ways, but haven’t learned to make them taste the way
I like. However, Urban Fare’s recipe for grilled
Cuban plantains, mango, and Jamaican
Rum soaked pears is a little differnt due to the obvious mango and pear mix. My bet is it’s an
excellent dessert and compliment to any island dish.
As an additional read check out Notes from the Road and a piece on the
Botanical History of the Antilles, which in
it’s beautiful hip narrative mentions several select forms fruits and plants.
Goodbye Dear Po’Boy
Uglesich’s (pronounced YOU-gull-stich’s) is closing its doors to New Orleans after several decades
of serving fresh everything right out of the gulf and bayou. Delicious plump crawfish
balls and po’ boys stuffed to perfection provide only a glimpse at what the city and its travelers will be
missing in just a couple of weeks. The
NY Times has a nice farewell and the history of the restaurant which has garnered acclaim all across the
country. The Uglesich’s, now in their 60’s are ready for retirement and after years of serving some of the
best seafood in the city, I think they deserve a break. My only suggestion if you’re in New Orleans these
coming days is get there early and well before your stomach starts growling. The lines may be long as
everyone says goodbye to their favorite dish and to the folks that prepare them.