Gone daddy gone, the love is gone
Chef Terri quit Hubbles.
After dreaming of her award winning bbq shrimp all day, we headed over there and she was noticeably absent.
Also absent were all the interesting wines of the previous week. There were a few Washington state Merlots, but the air conditioning in the bar side wasn't working and all the bottles were warm to the touch. The whites were boring white Zins and KJ Chard. The waitress said the wine salesman (Paul formerly of the Winery) hadn't been around. Then she also said they wanted to get rid of the wines they had before they bought more. WTF. That's no way to bring in customers!
We ordered a crab cake appetizer and it came out not warmed thru and with a sauce that wasn't Nawlins style, it tasted of mayo.
Our waitress was pressing us to order and the owner came in. We asked him about Chef Terri, he shrugged his shoulders and said, people come, people go. Wanna buy a restaurant?? Wanna buy an office building? He has a lot of holdings downtown and seems to have a cash flow problem. His master plan was to have SEVERAL different restaurants opened by now and what he has is Hubbles and Georgia Fries (all foods fried, I have been there exactly ONCE)
We leave Hubbles last night in a pouring down thunderstorm, making an excuse to our friendly waitress that we have to go pick up a friend and we'd be back.
REALLY hungry by now, we headed to Harvest Moon and the owner was there as well. We told Bo about Chef Terri and he told us to let him know if we could get a phone number on her. He is opening another restaurant come August/September, a fish market and restaurant.
Anyone have the Jeff Smith recipe for BBQ shrimp handy??
posted by Suzy Neal @ Saturday, June 03, 2006
1 Comments:
At 6:42 PM,
Megan: Dyer, Spinner and Weaver said…
From: http://www.debbiemacomber.com/recipes/seafood.htm
Barbecued Shrimp
This recipe comes compliments of Jeff Smith (the Frugal Gourmet). In November 1990 the Daniel G, an Alaskan fishing boat, docked in the local marina. They sold Alaskan flash frozen shrimp and halibut right off the dock. I waited all year for my supply of shrimp. I swear there's none better. I've made this dish, however, from shrimp bought from the fish market. No matter where I get the shrimp, this is a tasty dish. Simple to make, fun to eat.
3 slices bacon, cubed, fried until clear.
2 cubes margarine
2 tbsp. Dijon-style mustard
1 2 tsp. chili powder
3 tsp. basil
3 tsp. thyme
1 tsp. course black pepper
2 tsp. oregano
2 cloves garlic, crushed
2 heaping tbsp. shrimp and crab boil ( available in most supermarkets and any fish market)
Tabasco sauce to taste
2 lbs. large shrimp, with shells
Preheat oven to 375 degrees. Fry bacon until clear, add margarine and melt with bacon, grease and all. (Can't you just feel those heart valves clogging up already?) Add all the spices. Pour this mixture over the shrimp and place in oven for about 5 minutes. This is excellent served with warm French bread and white wine. Be sure to have plenty of napkins available. Shelling the shrimp is messy but part of the fun.
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