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CULINARY MUSING 315: March 5, 2017
Miss Bridget's Feast [listen]

Miss Bridget's Feast

Filtered Water
Sea Salt
Russet Potatoes (boiled, cooled, peeled, cubed)
Eggs (hard-boiled, mashed)
Pickled Relish
Spicy Brown Mustard
Mayonnaise

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Cremini Mushrooms (stems trimmed, boiled)
Butter [only]

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Carrots (peeled, shredded)
Red Cabbage (shredded)
Dressing
-- Mayonnaise (whisked with)
-- Balsamic Vinegar

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Collards (pressure cooked, cooled, chopped)
Hot Sauce [to taste]

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Dungeness King Crab Legs (steamed, cleaned)
Cherrystone Clams (steamed, cleaned)
Large Shrimp (steamed, cleaned)
Mussels (steamed, cleaned)
Dressing
-- Lemon Juice (squeezed)
-- Extra Virgin Olive Oil
-- Rice Wine Vinegar

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Flounder Fillets (breaded, baked)
-- Breadcrumbs
-- Flour
-- Butter Spray

Lemon Wedges

Ketchup
Horseradish
Lemon Juice (squeezed)
Tomato (diced)
Hot Sauce (dashed)
Parsley Flakes

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Beer
Butter
Rice
Scallions (chopped)
Bay Seasoning

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Cornbread
Butter

Feel free to exercise thought by sending me an email regarding preparation nuances. You may eat easy when you eat ingredients. (Disclaimer)
Copyright © 2017 by Edward K. Brown II, All Rights Reserved.