Webmaster, Chicken Coop Master and Proud Father of a Week-old Son

Frank, my webmaster these past 21 years, who first showed up as an unfairly handsome eighteen year old, showed up again yesterday to install a new UPS and to present me with a dozen eggs from his harem of contented hens. Frank says “different breeds produce different colored eggs.” All in subtle pastels. He is …

PAELLA A LA MCLEAN

PAELLA A LA  MCLEAN Serves 8•  7 cups    chicken stock or broth (low salt)•  BG        satchel (parsley stems, pepper corns, thyme and bay leaves)• 2 lbs      small mussels•  2 oz      white wine•  1.5 lbs   sea bass or monkfish, cut to serving size•  20         medium shrimp•  ½  lb     squid , cut …

Crab Cakes III

CRAB CAKES III  (80mm ring molds=4cakes; 60mm=6 cakes;40mm=12 cakes)1 lb            jumbo lump crab meat1                egg1 T             Dijon mustard4 dashes     Tennessee Sunshine2 T             chopped fresh parsley1 t              Worchester sauceS/P             TT5 T             fresh breadcrumbs or Panko¼ C            Wondra flour or AP flour2T              butter or mild EVOO1.  Pick crab meat over and set aside in colander to drain2.  …

Seared Potato Footballs or Pommes de Terre Rissolees

When doing a stagiaire at The George Town Club one afternoon, I prepared a batch of pommes de terrre rissolee.  The chef placed two “football potatoes” on each entree plate as an amuse-bouche, to the delight of the club dinners. The French classic sauteed/roasted potato dish called Pommes de Terre Rissolees calls for small potatoes …

Always A Nice Starter for a Holiday Dinner . . .

I stock shrimp–buy the 11-15/lb size from Costco, bring ’em home, vacuum seal them in bags of 4 to 6–then freeze them for posterity. They’re easy to prepare with the only caution not to over cook them. Here’s how: thaw the shrimp, set a timer for two minutes, bring a small pot of beer or …