Sweet and Sassy
Let’s start by saying that although this meal was a little time-consuming to prepare, and things got a little hectic trying to keep everything going at the same time, the 5-star flavor makes the effort all worthwhile.
The sweet-hot pepper sauce was fantastic. Unfortunately, Gail can’t handle hot peppers, so I had to make her a pepperless-sauce. Even though her dish lacked a key ingredient, she still whole-heartedly gave the dish 5 stars. I tasted her pepperless version, and while good, it wasn’t as sassy as mine was, so really mine should have gotten 5 and a half stars!
I learned that there is such a thing as a vegetable demi-glace. Which isn’t to say that I’d ever heard of a non-vegetable demi-glace. The whole concept, vegetable or not, was new to me. I had to search online to find out what it was. In the end, it’s basically a stock. Not much to see there.
Zesting That Actually Works
Finally, I should note that my days of struggling with zesting are over. I’ve discovered that zesting works great when using the tiny holes of a stand-up cheese grater. I’ll never use the hand-held zester I bought now that I’ve seen how well the grater works.
Tiegen For The Win
If you love shrimp, this is a winning way to cook them. This, by the way, is actress/model/chef Chrissy Tiegen’s recipe. Blue Apron is featuring several of her recipes. She knocked it out of the park with this one!