My Culinary Journey: From Flambeed Squid to Fried Cabbage

My journey through the world of cooking began with the creation of some distinctly personal recipes. Among them, there were dishes that people raved about and others that, to my delight, still make the occasional appearance on my menu. Let's take a look at my earliest culinary adventure and how it has evolved over the years.

Flambeed Squid in Creamy Horseradish Sauce

Probably the most unique and perhaps most complicated of my creations is the flambeed squid in creamy horseradish sauce served on fresh toast. This dish, which I invented around the age of 22, only takes about five minutes to prepare. The challenge lies in avoiding the rubbery consistency that can often mar a good squid dish. Despite its complexity, it has been a source of satisfaction to create ever since.

While this dish might interest those looking for something extraordinary, it's not something I make often. In fact, it's only a requested item for a few moments. The dish, however, was not well-regarded as it could be due to some unfortunate poetic misunderstandings. It seems that the 'raving' comments from guests were not a sign of approval but rather of pain, as the squid seemed to trigger something quite debilitating.

Fried Cabbage: An Enduring Favorite

On the flip side, there's a relatively simple dish that has stood the test of time. Fried cabbage is the go-to meal for my brother-in-law, who, much to his surprise, liked it more than he expected. He was accustomed to boiled cabbage, which he found unpalatable, but the fried version was a game-changer. I still make it for my family, using olive oil and no precise measuring. The recipe is straightforward yet robust.

I either cube or shred the cabbage, as per personal preference. I pour olive oil into the largest pan I have and heat it to the point of being very hot. The cabbage is added and allowed to brown, which takes a bit of time and rotates frequently to prevent burning. After browning, it's dressed with a mix of tomatoes, chili, and occasional pieces of sausage. Spices like salt, pepper, and turmeric are added, elevating the flavor.

This dish is simple yet hearty, and I continue to make it every week, sharing it with my loved ones.

A Hot Mexican Layered Dip

My early culinary endeavors sometimes involved potluck lunches with groups of friends. One of the highlights was the homemade layered dip I created, using freshly fried corn tortilla chips. For the first potluck, I prepared this dip and it was a hit. It was so well-liked that our group decided to make it a regular event, with two layers of dip, one in the oven and the other in the microwave, to ensure no one left without a taste.

Those were the days when everything was indulgence and excitement. That dish has been a distant memory for some time, but I occasionally indulge in nostalgia by making it for my sons when they were younger. It's a simple and delightful treat that brings back memories of carefree times shared with friends.

In conclusion, my culinary journey reflects a mix of experimentation, tradition, and personal preferences. From the complex flambeed squid to the simple yet beloved fried cabbage, and even the enjoyable layer dip, each recipe has its own story and a place in my heart.