In an attempt to recover from the county fair food last night (blooming onion, BBQ combo plate and way too much beer), I'm making a healthy meal of sous vide salmon with lemon dill sauce, grilled asparagus and herbed couscous with pine nuts.
Good. Maybe they can drive the price down a bit. Scallops are dipshit stupid expensive, but at least there's no risk of yield loss. I ordered some halibut last night... might have the chef do a seafood stuffing or something since most of these lobster chicks (poke poke) appear unlikely to survive the night.
I know what that must mean, but damned if it doesn't sound like some sort of streetwalker who works the wharf when the boats come in and the crews get paid out...
That's exactly what those of us who love the damn things are hoping. Yum! I'd eat that. Not upscale enough for your joint, but whenever I think of halibut I think of one of my favorite winter comfort food recipes: an old Emeril Lagasse recipe where you top halibut with a mixture of crushed Ritz crackers, herbs, S&P, then pour melted butter over it (the real stuff; I use Irish butter), and bake. There may be garlic in the cracker mix, too--it's been a while. So simple but OMG it's to die for. It's so caloric and addictive I only make it twice per winter. Dinner tonight was...Lean Cuisine noodles with chicken and spicy peanut sauce, with a huge handful of spinach thrown on top and nuked for 30 seconds after it's done, with red pepper flakes and a little sriracha. That's as close to cooking as it gets this weekend. Oh yeah it's Monday. Well, there ya go. edited in a missing word. FFS.
You could get a tuggy on the wharf for less than what lobster costs these days. I get three pounders for around $30 and mark them up to $90. And people are dumb enough to buy them.
Beans. No, not baked beans or anything fancy. Just fresh beans from the garden, sauteed up with a bit of garlic. They're an interesting variety, Royal Burgundy, that are purple when they're raw but turn green when they're cooked, so it's actually kind of fun to cook with them and see where the heat has hit and greened them up. When they're half-done they're all splotchy. Not a whole lot of variety to the meal, but I've got a lot of beans in the garden and I'm excited to be eating them!
The leftovers stir-fry. We scrounged up some hot Kransky sausage, a couple of eggs, rice, carrots, broccoli, cauliflower, green beans, sweetcorn kernels and soy sauce. I also threw together a ground spice mixture of cumin, ginger and coriander seed.
Dinner last night was chips, sea bass seasoned with barbecue seasoning, and oyster mushrooms sautéed in garlic butter. Simple a meal, but pretty tasty. Breakfast was Heck! Sausages (my bf's fave) sandwich. Not sure about my lunch yet though.
I read it the same way and pictured her as extremely sunburned, wearing a black and white striped cropped boatneck top, miniskirt, and red stilletto pumps. Sounds like you need to write her, Ash. LOL ETA: As to what I'm cooking tonight, I have no damn idea. Tons to do today, so probably a Lean Cuisine with alterations again.
After a lot of hunger and self hate - quorn burgers! Plain noodles is horrible for breakfast if you don't eat lunch - people. Just saying...
I'm cooking everything. And costing menu items. Had ten lobsters about to die, so I turned them into cocktails, stock, and rolls. Long ass day. Does anyone have a chef? Uncle Homer needs a chef. Preferably one who understands yield. A tenderloin costs $13/lb, but after the trim only half of it makes it onto the plate. That's $26/lb, or $1.62/oz. I can make the pretty-looking scraps into skewers, and grind the rest into burger meat, but it still costs too much. My bosses are obsessed by steak. I tell them it's loserville but they don't listen. Nobody listens.
That all sounds delicious, Homes. Lobster roll like the sandwich? I'm in! Lobster roll like the sushi, I'm out. (I hate rolled sushi--not a fan of nori.) I'm guessing lobster ravioli and sirloin ravioli (surf n turf ravioli!) would be too labor-intensive? Sounds really good, though, and would be a nice touch coming from the Italian manager. Hang in there, Homes. This is your test for owning your own place. You got this.
A restaurant with a boss that won't listen to his staff is a sign of a kitchen nightmare waiting to happen. I like a good steak and all, but I like diverse menus. Besides, if your site is on the coastline the fish is fresh and cheap. When you get over a certain threshold customers start seeing the place as pretentious or somewhere to save for special occasions when you need regular custom.
