[FHCx364] National Pepper Pot Day

two… days…


As we drag ourselves towards the finish line of December 31st, we had one more major investment of a food holiday to go before easy street kicked in. This doozy of a day is actually dual in meaning, and we took it in a direction that others probably would not.

You see, pepper pot sounds harmless enough. However, a quick search on wikipedia reveals that there are TWO completely different foods both called pepper pot! There’s the Philadelphia Pepper Pot, invented during the American Revolutionary War to keep troops fed on hearty food through winter, and there’s Guyanese Pepperpot, a stewed meat dish traditionally served around Christmas that uses some very peculiar ingredients. Being adventurous, or rather having a SPad who likes challenges, we opted for the latter.

This meant first acquiring some casareep, a very appetizing-looking black sauce made from cassava root. Allow us to read this important passage, *ahem*: “Cassareep is made from the juice of the bitter cassava root, which is poisonous (it contains acetone cyanohydrin, a compound which decomposes to the highly toxic hydrogen cyanide on contact with water).” Glad we had this talk.

Another main component of Guyanese Pepperpot is the wiri wiri pepper. So many things that are basically unique to this one dish.

2016-12-24 17.36.20.jpg

Since SPad made the rest of this, we can’t speak much to the preparation. Just know that it required many pounds of meat including oxtail for its marrow. The final product was beautiful. It is best to make it a couple days ahead of time and let it sit for a while. But then this happens:


Layer of congealed fat. YESSSSSSS.


Ok so now that’s cleared up a bit…


Beautiful beef and peppers with some couscous.

A well-met endeavor. Thanks, SPad!

Tomorrow is National Bicarbonate of Soda Day (Baking Soda) and National Bacon Day (the International version being one we already celebrated).


[FHCx349] National Bouillabaisse Day

Say that three times fast.


It’s even tough to spell it! It’s basically a portmanteau of the words “boil” and “simmer.” Kind of vague for what this thing is: a fish stew. A really tasty fish stew. But there’s all sorts of tradition surrounding this thing that you have to adhere to:

-The ingredients have to be added one by one rather than all at once. Talk about inefficiency for the sake of taste.

-You have to make a rouille, a garlic egg-yolk mayonnaise, and serve it on toast with the soup.

-Serve the soup really hot, with the fish on a separate platter.


We went to one of the only remaining restaurants of the Twin Cities that still serves Bouillabaisse (now that Vincent is closed), Sea Change. It’s a pretty lovely restaurant connected to the historic Guthrie Theater.


Needs no explanation on this menu. Only for the enlightened.


The rouille is on the bottom of the left piece of toast because SP was clumsy and knocked it over.


A view with the toast removed.

Really hearty and delicious. If you like seafood, this is definitely a winner.

Tomorrow is National Cupcake Day!