I'm with you on the correct ratio of horseradish in cocktail sauce. Inspired by the insanely spicy cocktail sauce my stepfather used to whip up on Christmas morning, the cocktail sauce for my Christmas Eve shrimp cocktail platter is roughly 80% horseradish to ketchup, with a bit of black pepper and a few dashes of hot sauce.
I’ll try to use the phrase ‘textural intensity’ today. That’s so good. You know Oscar’s Salt of the Sea was owned by O and E’s grandfather? It started as a hole in the wall oyster bar.
my type of reading material <3
I'm with you on the correct ratio of horseradish in cocktail sauce. Inspired by the insanely spicy cocktail sauce my stepfather used to whip up on Christmas morning, the cocktail sauce for my Christmas Eve shrimp cocktail platter is roughly 80% horseradish to ketchup, with a bit of black pepper and a few dashes of hot sauce.
in my landlocked home simply salivating east coast seafood foreverrrrrr
Omg I love this! Saving all of these recs for my next NYC trip. Honored to be a part of your seafood journey :)
Forgot how much I loved pinguino; need to go back this season asap
Nailed it
I’ll try to use the phrase ‘textural intensity’ today. That’s so good. You know Oscar’s Salt of the Sea was owned by O and E’s grandfather? It started as a hole in the wall oyster bar.
I also love the clams from cervos and can’t forget about the red shrimp from their sister spot eel bar!!!