This posting can fall into the home-cooking category. Ming and I drove all the way up to Port St. Lucie to spend some time with Chef Mike (please excuse his sorry Pittsburgh jersey) who is enjoying a 6 week sabbatical from work. Even Mike's mom (who had never been to south Florida in the 3 or 4 years that Mike lived here) was sitting out with us. Mike's mom is like a small piece of New Orleans culinary history on her own. She used to cookfor years in the kitchen of the riverboat Natchez which is still the grandest riverboat on the bend of the mighty Mississippi.
It was a relaxing day, and we ate some good food... homemade burgers, local butcher garlic sausage, fried chicken, spicy boiled crabs (so spicy they burned the skin of your fingers for a few hours), and the best of all... fried chicken livers. It was Mike's idea to hook these up. He used the same egg marinade and breading technique that we use to fry chicken. They were so damn good.
We hooked them up with a simple sauce that Chef K came up with a week ago... green jalapeno tabasco and lemon juice. This simple creation is great with seafood, fried foods, and anything else you can splash it on. Mike and I had trouble getting the balance right the first time, but then we figured that if you let it sit for a couple of hours, the tartness of the lemon mellows into the tabasco. Perfect. Maybe a pinch of salt on top of that and that's it. The rest of the day was spent swimming, tossing a football in the pool, and just relaxing on the back patio with some ice cold beers.