Crisis in the Kitchen Averted - Cajun Blackened Potatoes Anyone?

by September 16, 2010

Last night went well although there were a few disasters. Guests arrived and were brought to the table. I remained in the kitchen heating the cheddar olives whilst Arthur made cocktails.

I brought up the Clam Dip, Port Wine cheese and went back to the kitchen preparing the potatoes. The oven was not pre-heated so the olives took much longer than expected. I had the twice backed potatoes prepared and put the contents in a pastry bag, artistically arranged them back into their jackets and placed them in the oven. I decided to set the oven on "broil" to give it a nice crust and make the designs stand out.

I proceeded to go up the 21 stairs to the upstairs kitchen. In a panic during the Ceasar Salad, I remembered that they are on BROIL... I literally ran down 21 stairs and opened the oven just as they were about to become "Cajun Blackened" potatoes! They turned out OK but one minute more and they would have been ruined.

We also had one customer who was refusing to eat her food but asked for it "to go". I thought maybe something was wrong with the dish. She said she had a "dental issue". Finally another guest said, "OH for Pete's sake, take out your teeth and put them in a jar of water". We finished the evening and said our farewells to our favorite and long time loyal guests as this will be the last time we see them for dinner at Casa Cebadillas this 2010 season.

Each year about this time I am dog tired from the dinners but when the time comes to say good-bye for the season, I get a little sad and miss the laughter and swoons coming from the terrace above.

This morning said good-bye to our friends visiting from Seattle and went to the dermatologist to get my lecture about avoiding the sun to stop my "manchas del sol" (stains from the sun) and was told to use SPF 30 - 50 and to wear a hat.

Now cleaning from last night and preparing for our new group of Culinary Students arriving on Saturday! I will be making "Ezra's Granola" my famous granola from the commune days and will share that on this blog and other details as we prepare for another group.

Buen Provecho