Last night’s dinner was steamed lobster tails with a Maryland style crabcake, the remains of an artichoke, and a salad of jicama and pineapple chunks with julienne basil leaves with a dusting of Trechas chili powder. These improvised pairs or combinations usually turn out quite tasty, but this one really didn’t.
Lobster has a very delicate taste, crabcakes do not. So, put them on the same plate, and the crab overpowers the lobster just because it is in close proximity. Yuck, what a waste of lobster tail. Alas, cooking, like most any other endeavor, has its share of GLE’s (Great Learning Experiences.)
I think we may order out tonight.
In case you are not familiar with jicama, it is a crunchy and refreshing root akin to a rutabaga that is actually in the bean family. We slice it up thinly; sprinkle it with salt; splash it with Tabasco hot sauce, and then squeeze a lime over it. I learned about this vegetable decades ago from my friend Martha Santillana Bettis. Thanks, Martha!