There’s a restaurant nearby called the Steamboat Warehouse in Washington, Louisiana. For years, one of chef Jason Huguet’s award-winning signature dishes has been Sidesaddle Angels with a Remoulade-style sauce. It’s shrimp and oyster wrapped in bacon. We’ve ordered and enjoyed it countless times, but recently the chef decided not to serve the broiled paleo version anymore. The only way you can get it is battered and deep fried. Let’s just say it’s too much. No amount of whining has deterred the kitchen, it’s the fried way or the highway.
So we turned a minus into a plus and came up with a grilled version that we think is as good or better than the original. Cooked over a charcoal fire (or under the broiler) and served with a homemade Remoulade, this dish is a wonderful alternative to steaks or chops on a Saturday night.
Bulletin. Bulletin. Bulletin. Harris had a Facebook conversation with Jason, the chef of the Steamboat this week, and broiled Sidesaddle Angels are back! And we went there last night to partake! (Aug. 28, 2015)
We contrasted the richness of the Sidesaddle Angels with an avocado and grapefruit salad and followed it with a cool dewberry gelatin dessert taking advantage of the tart, ripe berries growing in the yard.
Gelatin is an overlooked source of nutrition, so this dessert is not only fun and fruity, but it’s also low in sugar and high in goodness. That it’s made with red wine, makes it a luxe jello shot – though you can substitute cranberry juice if you prefer.
We hope you’ll try the menu and let us know what you think. And for your cooking and dining pleasure, we’ve included a Spotify playlist of tunes. Remember: dancing around your kitchen constitutes as exercise, and it’s a whole lot more fun than a gym. Enjoy!!