I am not a NYE fan. I was somewhere in my 20's when I realized this. For some reason, New Year's Eve has always made me think of all the people I knew who are no longer here. So, that's one reason. Then, at some NYE "celebration" on the rooftop at the Vendue Inn in Charleston, I realized that the only celebration was the bar owner's bank deposit he'd be making the next day while I was here in this crowded ass bar full of drunks clamoring for their free glass of champagne. As I raised mine to my lips, I instantly exclaimed something like "what a ripoff!" as I realized that I hadn't been given a glass of champagne, but rather a glass of Asti Spumante. Obviously, I wasn't expecting a glass of Dom, but at least a cheap champagne. Asti is rank. Asti doesn't belong on this planet. Asti must die. Free glass of this crap? Happy Freakin' New Year.
Then, of course there are the drunks to contend with. Not only do you have to deal with them in person, but then wonder if one of them will take you out on the way home. Plus, who wants to roll the dice on a random license stop or some cop blue lighting you on a missing tail light? All of these examples illustrate why I really don't care for New Year's Eve.
Instead, we prefer to cook good food, drink wine and blow shit up in the street (fireworks, friends.) We are fortunate enough to live about 1/4 mile from a 365 day/year fireworks store. So, we hit Jim Casey's and stock up on as much fire power as we can afford (justify.) My child talked me into 3' long sparklers. Sparklers? I like stuff that shoots up in the air and blossoms. But I said ok, then much to my chagrin looked at the receipt in the car to realize the kid had talked me into $7 sparklers. Oyyy.
So, on to the food. We did a simple yet delicious dinner this year. I have fallen in love with Paul Prudhomme's "salmon seasoning." It's just so good and it makes the salmon quick and easy to cook and packs on the flavor. So, I drizzled our salmon fillets with butter then sprinkled very liberally with the seasoning. You merely bake them at 450 for 6 minutes. To this I added steamed broccoli and a simple parmesan risotto, but I jazzed it up by sauteing my onion with truffle oil.
|Seasoned and ready for the oven|
|Baked salmon, truffled parmesan risotto & steamed broccoli|