Often times, the dishes that are a homerun with our guests are not the ones that are over-thought and super planned out, but rather those that come naturally to us or even by accident.
Sometimes, they are whimsical plates that the team creates during some kitchen playtime, like the fried pickles we just added to our Blackened Catfish.
Other times, it may be that a purveyor will surprise us by throwing in new or just in-season product with our order and this creates even more experimentation.
Even staff meal, on occasion, has created an accidental inspiration for our menu.
This is true for so many things in life. It’s important to sometimes shut your brain off, and let your instinct and gut take over. I think you get the best results that way.
These days, cooking at home is a rarity, so inspiration comes from what I have in stock. I love to have some of Red Rooster’s marinades in the fridge to make whipping up a late night dinner a breeze.
My favorite is the marinade we use for our shrimp in the Dirty Rice & Shrimp plate. It’s great on grilled chicken or seafood. I put it on anything I can, it’s so good.
Servings: Makes 1 cup
4 red jalapeños, seeds and ribs removed, chopped
1 red bell pepper, seeds and ribs removed, chopped
1/2 cup fresh lemon juice
1 tbsp chopped cilantro
1 tbsp chopped parsley
2 garlic cloves
1/2 cup olive oil
1. Combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth. With the blender running add the oil in a slow, steady stream and bland until well combined.
2. If packed in an airtight container, a batch will hold up in the fridge for 2 weeks, so be sure to make as much as you can run through in that timeframe.