Working in the morning and cooking in the afternoon, and no time to post! Been having fun cooking nightly for a houseload of hungry sailors on a generous budget. Last night was steak and lobster and smashed potatoes and salad.
Cooking mussels tonight, then wahoo (never cooked before, it will be interesting), saffron rice cooked in lobster stock (that I made this afternoon), asparagus, salad, and grilled baguettes. As they are true to the sailing culture, the crew go in for liquid desserts which makes it easy for the cook!
I also brought the Polyscience immersion circulator, it came in handy for the surf and turf last night. We worked together to get the lobsters all done expediently. I killed them first, Doug Moose separated the bodies and dropped them in the 140 degree F water bath for 40 minutes, and we put the claws in a pot of boiling water 15 minutes before serving them. We saved the legs and bodies for stock.
I’ll be back next week with a proper post about the Key West adventure and cooking for large groups!
If you liked this post on Key West, check out these other links:
- My post on how to make a simple crab boil.
- Read about Victoria Allman a chef who cooks on yachts.
- The World Wildlife Fund has many lists of sustainable seafood for various parts of the world.
© 2012 Michael Ruhlman. Photo © 2012 Donna Turner-Ruhlman. All rights reserved