2nd Fish: Red snapper with crème fraiche, lemon verbena, vin jaune, and roasted maitake.
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Nice plating, and I really dig the plates, too!
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Thanks! Terrible lighting tonight, but c’est la vie. I try to make my plates very neat while also trying to not fuss over them too much.
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i’d say you’re hitting your mark!
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Made some sukiyaki for dinner a few nights ago.
For 6 people, I used around 1.35kg of A5 Kumamoto Kuroge (Black) Wagyu sirloin for the beef component (depicted is just some of the slices).
The starters of o-toro & ama ebi sashimi I ordered from a nearby Japanese restaurant.
And there you go. (With some Dassai 45 sake).
Bit of whisky after.
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That might be in the dictionary under “manly!” 
Looks great, and a proper backdrop for Latour.
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Sounds amazing!
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Made bistecca alla Fiorentina & spaghetti al tartufo nero for dinner tonight.
Chilled, dry-aged 1.1+kg Chianina.
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3rd Fish: Blue crab etouffee.
Six Louisiana boiled crabs are in this batch. The meat was picked and the shells used to make a stock with fresh thyme, tarragon, parsley, and whole allspice berries and homemade chicken jus for some body and richer texture (crabs have zero collagen). I made a brown butter roux as a base for the etouffee and then added the picked crabmeat at the last moment before serving. I’m not against using pints of local picked crab in general, but for most purposes the depth of flavor and warm spices lingering on the crabmeat from Louisiana-style boiled crabs can’t be beat.
I was going to further refine this into a bisque with espelette oil and watercress as a garnish, but I realized the apogee of the dish had already been reached and decided to stop messing with it.
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Not so different…
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Beautiful meal and great combination of wine
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Did you make your own olive salad ?
That has to be the best looking tofu dish that I have ever seen. Did you improvise?
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Could be served at Antoine’s!
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Limited kitchen stuff (2 burners and 2 pans, one knife, 2plates/bowls) so there’s a lot of shortcuts, assembling and cheating if it involves eating in, and yeah that’s a sake cup for the soy. Picked up some really nice saba, hamachi, striped jack, scallops and ikura this afternoon, pickled some ginger, grated wasabi and put together a seafood rice bowl with a glass of sake.
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I use the jarred stuff from Costco. I think it is bosco but will double check. It is actually pretty good.
Checked and it is Central Grocery. I did get it at Costco.