Cooking with Gas

Having friends over is such a treat for Dennis and me. There aren’t too many places in Belle Glade to go out and spend an evening so we do alot of entertaining at home. We had some Loyola friends over this weekend who live in Miami. Dennis got a chance to fine tune his cooking skills. We have a Thermador 36″ gas cook top that he just loves to burn.

We started out with some tuna tartar with low sodium soy and wasabi for dipping with ginger and sesame seeds. In addition we had some salmon dip that my friend had brought over for us. Then we moved on to a small crock of french onion soup loaded with croutons, broiled to a crispy brown perfection. We have 2 Viking double gas ovens that broils things perfectly. The onions had been grilled earlier with a beef bullion cube smashed into the middle of them. After the soup, we had shrimp, boiled in beer, served warm with cocktail sauce loaded with horseradish.

Next course was shrimp scampi, lightly sauteed in garlic and butter.

For salad we had large tender beefsteak tomato, topped with a generous hunk of mozzarella drizzled with a light balsamic vinaigrette and a sprinkle of fresh basil from our garden.

The best of all was dessert. We watched Dennis prepare Bananas Foster on the cook top. He used the 151 proof rum (it is strictly hands off in our house-only to be used for this dish) and we watched the fire nearly reach the hood. We wallowed in the sauce. It was delicious.

We slept very soundly after all these calories and then decided to do it again in the morning New Orleans style. We woke up to Eggs Benedict and Mimosas with a good Brut champagne.

The girls went home satiated with the New Orleans buzz. We danced to our old favorites, we feasted on our old favorites, we drank our old favorites and we missed all of our favorite Loyola-ites.