cook: saturday supper of calamari steak

Weather conditions at Oyster Point were calm and flat--1.2 knots winds, but the currents were against us, and so outrigger canoe practice was still a workout. I was pleasantly sore and still high on endorphins when I got to the Central Park ceramics studio--my contemporary candelabra built from speckled buff is getting bone dry along with its catch plate; I adhered the iron oxide decal to my pear along with a little more green underglaze to put on the green ware shelf for a low fire; added a bit more green underglaze to another pear which I'll finish next week in order to bisque fire. Pictures to be posted next week of work hopefully done and works in progress. When I got home, I was ready to cook! I took my time with the calamari steaks. Salted them and then lay in an egg wash and then breaded liberally in Italian and panko bread crumbs before pan frying in olive oil. And then melting butter and adding lemon juice and capers to make a sauce to nestle the calamari in.                           

Likewise I took my time with the salad, emulsifying lemon juice, honey crystals, Dijon mustard and bottled white balsamic dressing before using it to mellow red onions before tossing with arugula greens right before serving. Ditto on the butter garlic noodles, first boiling the noodle for 8 minutes to be al dente and then heating butter and smashed garlic on a low heat and then adding hot cream with liberal sprinkles of black pepper and just a touch of salt before simmering the noodles to soak up the cream sauce with lights sprinkles of Asiago cheese. 

 

And of course, Patrick exclaimed, I thought we were gonna eat leftovers. No, silly man. The leftovers are what I eat for lunch at work.

Tomorrow I'm hosting my in-laws for lunch, and I'm thinking I'll cook Mexican if I don't decide to host at home and instead take them to Pacific Catch. Either Mole Verde with Pork and White Beans with Radish Pico or seafood bowls at a restaurant.