Casa de la Vieja Escuela Mariscos (Somewhat Closed)

Casa de la Vieja Escuela Mariscos

Mostly closed after a meteoric rise. Call for an appointment.
Sigh. Sic transit gloria mundi.

We will open for special occasions. Email me through this blog.

1,528tth visit: October 15 15, 2019
First visit: July 3, 2008

Maryland-Style Crabcakes

Maryland Crabcakes

Scrumptious Maryland-style crabcakes. These are authentic competition-style crabcakes made with backfin lump crabmeat delicately spiced with Old Bay Seasoning and tenderly fried to a delicate golden brown. Eat them on saltines, like the natives of Bawmer do. No other crabcake in New Mexico even comes close to these.It is a shame that this place closed almost as soon as it opened. Eating by the pool was a delight.
Sic transit gloria mundi.

Shrimp and Andouille Gumbo

Chef Jane’s Shrimp & Andouille Gumbo

Gumbo is a stew or soup that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo)..

Andouille. The recipe was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours at approximately 175°F (80°C). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.

LaPlace, Louisiana, has proclaimed itself the Andouille Capital of the World, and holds a huge festival every third weekend of October, in which a ceremonial queen is chosen as Miss Andouille. LaPlace is also the home to Jacobs Sausage and Bailey’s Sausage. Both are family owned businesses that have more than 100 years of documented sausage making. To this day, both families dispute the origin of the sausage and its true creator in modern form.

Chef Jane’s version has no okra, and is thickened and taste enhancer with file powder. This version is spectacular, and is now a favorite dish among the visitors to Casa de la Vieja Escuela Mariscos.

Green Chile Cheese Dogs

GCCDs in a seafood house? Why not. Some kids will not eat seafood, but I’ve never seen a kid who doesn’t like hot dogs.

All ingredients on his plate are from Costco. Hebrew National all-beef dogs. Nondescript buns. 505 Green Chile. American cheese slices (never cedar — it doesn’t melt to a required gooey mess).

My 80-year-old sister from New Jersey loves these things.

Strawberry Blueberry Pie

Pamela Jackson’s Strawberry Blueberry Pie

Chef Pam

Pamela Jackson’s perfect Strawberry Blueberry Pie. This is as good a pie as any I have had in the Duke City. It is served with a dollop of Vanilla gelato from Frost in ABQ Uptown, which serves the very best gelato in ABQ. Go there for sure.

Tri-fold Omelet con Salciccia

Omelet with Sausage and wine sauce

Beautiful hand-made two-egg tri-fold omelet.

The sausage is from M’Tucci’s Italian Market and Deli. Gentle fennel seed and other spices, this is one of my favorite buys from the delightful deli. The Dazzling Deanell agrees, too.

I only make this delightful dish for overnight guests.

Lemon Garlic Shrimp and Grits

Served with a Tomato Salad in an Avocado Oil Vinaigrette.

Lightly saute some 21-26 tail-on shrimp in avocado oil (complements the salad) and butter and a squeeze of fresh lemon Until barely cooked. Pile on the grits (with butter and a little Parmesan added during the cooking). Pour some white wine into the pae and reduce by two-thirds and cover the shrimp/grits.

Adding lemon zest before serving brightens the dish. Basil or lemongrass adds a nice touch. Mess with the amount of garlic until it satisfies you. This is a simple and very tasty dish.