New Year's Eve at Gallagher's
We featured a prix fixe menu, live music, and a stand-up comedian. We limited the reservations, and only turned a few very early tables. We closed reservations a week ago, and we could have literally sold a couple of hundred more seats. Everyone had a great time. The food was very well received, the band played some exciting soul grooves, and the comedian was hysterical. Most of the "heavy lifting" was done by our wonderful staff, both front and back of the house.
Here are some behind the scenes pictures and a recipe for a new appetizer I did-Shrimp Pepperonata-it was my favorite dish of the evening.
1 pound shrimp, deveined with the tail on I used a 25 count sized shrimp.
Brush the shrimp with a bit of oil (to prevent sticking) and grill over medium heat
Grill the shrimp quickly-do not overcook them or they will be tough, brush with more oil to prevent drying out. Serve at room temperature with Pepperonata.
1 red pepper, cut into large dice
1 yellow pepper, cut into large dice
1 green pepper, cut into large dice
2 cloves if garlic, minced
1/4 cup capers
1 tablespoon crushed red pepper flakes
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons of sugar
1/4 cup chopped fresh Basil
2 tablespoons minced fresh parsley
Salt and pepper
Saute the peppers, onion, garlic, and red pepper flakes in the olive oil over low until they are slightly carmelized, about 20-25 minutes.
Add the vinegar and sugar and cook one more minute to incorporate.
Off the heat add the herbs and taste for seasoning.