SHISHITO PEPPERS WITH CORN AND QUESO FRESCO

The use of expert witnesses in litigation is common.  In fact, they can be invaluable when it comes to scientific, technical, or other specialized knowledge necessary to assist the court or jury (or lawyers) in understanding the evidence or deciding a fact issue.  But there are expert witnesses who, as the Texas Supreme Court recognized, “are more than willing to proffer opinions of dubious value for the proper fee.”

Not long ago, I wrote about a hearing involving a vigorously disputed legal issue.   One of our opponents hired two expert witnesses — law professors — that in our opinion, were “of dubious value.”  The only thing their expert opinions proved, in my opinion, was that professors’ kids need shoes too.  One of them, who admitted he did not research the law or even read our motion, brazenly declared our legal position “ahistorical and countertextual,” “wholly without merit,” and “contrived and fallacious.”  Mc’Scuse me?  So. Many. Adjectives.

I felt disparaged.  I had researched the issue for months, read scores of cases and legal articles, and carefully crafted our legal arguments on the issue.  So you know what I did?  I moved to strike him.  And you know what the judge did?  He struck him.  So I may be ahistorical, but he is history.

All of which provides the inspiration for today’s recipe, which involves striking while the iron is hot — cast iron, to be specific.  Shishito peppers, those wrinkly little bright green peppers, are popping up on appetizer menus everywhere.  Generally mild, about 1 in every dozen or so is hot — you’ve been warned.  They can be made in a flash at home, and will be gobbled up just as quickly.  You don’t have to add the corn and queso fresco, but I think you’ll find they are wholly with merit if you do.

5 from 1 reviews
SHISHITO PEPPERS WITH CORN AND QUESO FRESCO
Author: 
 
Ingredients
  • 1 ear of corn
  • 2 teaspoons olive oil
  • ½ pound shishito peppers
  • ¼ teaspoon sesame oil
  • ¼ cup crumbled queso fresco
  • 1 lime, halved
  • Salt and pepper, to taste
Instructions
  1. Using a sharp knife, remove kernels from corn.
  2. Heat olive oil in a large cast iron skillet over medium-high heat. Add the shishito peppers, corn kernels, and sesame oil, and cook until shishitos are soft and blistered in spots, stirring occasionally. Season to taste with salt and pepper. Transfer to serving platter and sprinkle with queso fresco. Squeeze lime over peppers. Serve hot, with additional lime wedges, if desired.

Can you spot the hot one?

Striking while the cast iron is hot

Don’t blink, or you’ll miss ’em!

GRILLED ARTICHOKES WITH REMOULADE

In March I attended oral argument in an appeal that I worked on for the better part of the past year (I think it was the last case the court heard in person before the pandemic). The argument was here in Houston, so I didn’t get to travel to some exotic corner of the Lone Star State, but going to the grand historic Harris County 1910 Courthouse for any reason is always awe-inspiring.

Historic Harris County 1910 Courthouse

If you’re gonna be important . . . 

The courthouse, “a six story structure of neo-classical design topped by a prominent clerestory drum and dome,” served as home to Houston’s district courts in the early part of my career, but underwent a 7-year restoration and was rededicated in 2011, and now houses both of Houston’s courts of appeals.  You can read about the restoration here. You won’t, but you could if you wanted to.  The courthouse is one of the most significant judicial buildings in Texas, and is stunning.

The interior is covered in bookmatched black-veined gray marble and is quite impressive:

Grand marble stairways

Bookmatched marble

But we weren’t there to dilly dally in the hallways.  Off to the courtroom where all the action was.

Where the grownups get to sit

The cousins table

The boss collecting his thoughts before argument

Oral argument was, um, interesting.  The court issued its opinion about 3 months later, and well, all I can say is win some, lose some, all in the same case.

I can’t really talk about the case (but believe me, I really really want to) because it is an ongoing matter, so instead I’ll leave you with a “Houston” recipe.  Well, sorta “Houston” — it’s from Houston’s, a chain restaurant here in Houston.  Founded in 1977 by the Hillstone Restaurant Group, it’s maintained its dark fern bar vibe and menu of retro “American classics” (prime rib, barbecue pork ribs, spinach and artichoke dip, French dip au jus, etc.) through the decades.  It’s a sentimental favorite of a lot of folks, and a popular place for date night.

One of our favorite things to order at Houston’s is Grilled California Artichokes with House-Made Remoulade:

When I ran across artichokes not long ago at the ridiculously low price of 2 for $1, I bought a huge bagful and took a crack at making Houston’s artichokes.

The recipe isn’t hard, but it does require some prep work,  These make a terrific appetizer.  Even though I can’t claim a complete victory in my case (how I wish I could tell you about it), I was definitely winning with these delicious grilled artichokes.  And here’s a pro tip for you:  stir some of the leftover remoulade into shrimp salad and win again.

5 from 1 reviews
GRILLED ARTICHOKES WITH REMOULADE
Author: 
 
Ingredients
  • FOR THE ARTICHOKES
  • 4 large artichokes
  • 1 lemon, quartered
  • 2 garlic cloves, peeled
  • 1 teaspoon black peppercorns
  • 2 tablespoons olive oil
  • FOR THE REMOULADE
  • 1 cup mayonnaise
  • 1-1/2 tablespoons sweet relish
  • 1 medium garlic clove, minced
  • 1 teaspoon capers
  • ½ teaspoon Dijon mustard
  • 1-1/2 teaspoons lemon juice
  • 1⁄4 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
Instructions
  1. Trim the stems and tops of the artichokes, and cut in half lengthwise. Bring a large pot of lightly salted water to a boil. Add lemons, garlic, peppercorns, and artichokes. Reduce heat and simmer, covered, for about 15 minutes until stems are tender and leaves pull of easily. Drain well. When cool enough to handle, remove fuzzy choke from center with a spoon.
  2. Preheat grill. Brush cut side of artichokes with olive oil and place cut side down on grill. Grill for 5-10 minutes, until the edges are slightly charred..
  3. Prepare remoulade by placing all ingredients in a food processor (a mini chopper works well), and process until combined. Transfer to a small bowl and season to taste with salt and pepper. Keep refrigerated until ready to use.
  4. Serve artichokes with remoulade. Provide lots of napkins and a bowl for discarded leaves.

 

To prep the artichokes, trim the stems, cut the artichokes in half lengthwise, and slice about 1/2″ off the top:

Tops trimmed and cut in half lengthwise

Boil them in a large pot of lightly salted water, with a lemon cut into quarters, a few garlic cloves, and a teaspoon of black peppercorns:

Simmer until tender with lemons, garlic, and black peppercorns

Simmer until the artichokes are gray-green and the stem can be pierced easily with the tip of a paring knife:

Gray-green and bottoms are tender

When the artichokes are cool enough to handle, scoop out the fuzzy choke with a spoon:

After I “choked” them

Heat the grill, brush the cut sides of the artichokes with olive oil, and grill for a few minutes until slightly charred around the edges:

Nice smoky char

Remoulade seals the deal

PRO TIP:  Stir a little leftover remoulade into shrimp salad (It also makes a tasty sandwich spread):

Winning