As I am heading off to Chicago for a fun-filled weekend tomorrow, what better time to share this recipe for Rock Shrimp DeJonghe?
The pedigree seems uncontested: born in the kitchens of DeJonghe's Hotel and Restaurant, a Belle Époque-era Chicago mainstay owned by the Belgian immigrant DeJonghe brothers.
Didn't you expect DeJonghe to have Asian roots? And who ever heard of Belgians in Chicago? How could they squeeze in, what with all those Irish and Italians and Poles and other assorted Eastern European types? Not to mention the great northern migration of black Americans from the mean old south looking for a fresh start in the great Windy City? And now the vibrant Mexican communities? Don't Belgians just stay put anyway?
Whatever. Shrimp DeJonghe usually shows up with, well, shrimp, but I always eye those pink nuggets of shelled rock shrimp on ice at the fish market. If not now, when? If not me, who?
I can't say whether or not the Belgians would approve of this switcheroo but my crowd was pleased as punch.
About the fireside picture. Wishful thinking. I have no wood-burning oven, no roasting spit. But I live in hope. At least I have my vintage Vera napkins and a nice selection of these wonderful Mau copper copper gratin pans, gifts from Mother.
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