Full meta experience last night. I stuffed my face with shrimp while watching Forrest Gump and Bubba talking about all the shrimp recipes.
I’ll post the rest of my seafood spree here in case anyone wants to see - adding by edits. Don’t wanna clog up the thread any more than I already have.
Hit the dive bar again last night for takeout dinner. Fried fish, shrimp, oysters, crab cake, raw fries, slaw, sauces, chelada, and a sunset. To quote @Kegeratorz - “Life is good!”
Fried up our own stuff last night. Shrimp, okra, fries, hushpuppies. Shrimp was good. But I think the hushpuppies and okra were the real winners. Way too much food though! And we even halved the recipes.
For my wife’s b-day, we go with a couple of friends to a different starred restaurant, and have some of the most talented French chef cook us exceptional meals married with excellent wines.
It’s quite an experience each year, it lasts something like 5 hours or so… And leaves years of memories ^^
Very well worth the few hundred euros per capita, if you’re into it.
It looks like a spectacular and memorable meal for sure. An excellent dinner like that with friends and memories made is a worthy investment, to be sure.
What was the name?
For the rapini I made a paste of garlic, anchovy (salted variety, rinsed in water and soaked in heavy cream) lemon zest, chili flake and olive oil. Massage the paste into the rapini. It’s finger lickin good.
Place rapini on a parchment lined baking sheet under broiler for a few minutes to get a little char on the leaves. Mix it up and repeat. Drop heat to 375 and finish roasting, about 4-5 minutes.
Sauce was capers cooked in a very generous knob of butter. Add the anchovy cream before butter takes on any color, and squeeze a half a lemon in. Maybe add a tiny splash of the caper brine. A pinch of coarse grey sea salt. Swirl over medium low heat until the sauce tightens up a bit and the butter re-Imulsifies. Add parsley chiffonade and sauce your fish.
Cod just got one side coated in a seasoned corn meal and cooked in a cast iron over medium high and finished in the oven. No flip, but butter basted.
Le Manoir de la Régate in Nantes.
Real good, but our best experience was Hugo Roellinger’s Le Coquillage in Cancale (2 weeks before it got its third star). Absolute best!
