“Gonna give up the recipe?”
There was no secret to our steaks. We ordered high quality Prime Aged Beef from a company back East and I flame broiled it. ;-)
The Lobster Thermidor was equally simple. Fresh lobster tails, butterflied and steamed to order in this robust little pressure steamer that looked like a miniature torpedo tube, then served with some really good drawn butter.
I hand rubbed the prime rib with cracked black pepper and a little sea salt before roasting. The baked potatoes were scrubbed, rubbed with olive oil and a little parmesan cheese.
Learning to make hollandaise sauce (for Sunday Brunch) by the two gallon batch without having the egg yolks and butter separate was the hardest part.
The best part was that we had the nicest and most beautiful waitresses in all of Orange County.
The secret was in good ingredients, and practiced knowledge. That’s all cooking is, whether it’s the little Granny in her farm kitchen, or the most acclaimed Chef.
As a wise man once said in a very different context, “The rest is commentary, now go and study.” ;-)
-JT