Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot
pepper if using / Stir together so that vegetables are coated
with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and
continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add
roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle
with chives.
Seventy years later, locals and legends
continue to dine together over plates of 32 - ounce prime rib and the famous Garbage Salad, topped
with everything from julienned salami and mozzarella to radish, cocktail shrimp, and
roasted red
pepper.