In a small skillet, heat the vegetable oil.
Add all ingredients except the garnish to a cocktail shaker filled with ice.Shake vigorously for 15–20 seconds, allowing the ice to muddle the mint while shaking..
Double strain through a fine mesh strainer into a chilled coupe or Nick & Nora glass.. Garnish with the head of a mint sprig, floated in the drink.. Save.If there’s a lobster roll on the menu at a seafood-focused restaurant, I’m likely going to order it — it's absolutely one of my favorite things to eat.My years working as a cook in Maine taught me that the simpler the lobster roll, the better.But when I bit into the lobster roll at Seaworthy in New Orleans, it was the celery that caught my eye and palate.. Don’t get me wrong — the fresh, sweet lobster meat and buttery toasted split bun were glorious.
But of all things, it was the chopped celery that took the meal over the top.It tasted like extra-strength celery, amped-up celery, celery times a thousand.
Each perfectly diced square was crunchy and burst with fresh, green flavors, slightly herbal with just a hint of bitterness.
I felt like I was eating celery for the first time.If you ruined the rice, it was a ruined meal.
We're speaking of a household where there wasn't often ruined rice, but if it burned, we'd have to throw that away and start all over, and delay dinner for 30 minutes.It wasn't an acceptable thing to do.
I carry some of that.. Maybe if I make American food and the rice is terrible, I could cook a potato or some bread, but if you make gumbo, and your rice is ruined, well, what are you going to eat it with?It's the backbone of a meal.