Savage Crab Orzo ‘N Cheese

Who doesn’t love mac and cheese? Ok, now what if you added lobster to the mac and cheese – oh that would be delicious. Wait, what if instead of Velveeta we used Mascarpone? So awesome. White mac and cheese with lobster. Sounds great, but let’s substitute fresh king crab for the lobster because it’s a little more hearty and a third the price. Cool, I’m with you. Oh, and let’s also use a tricolor orzo instead of macaroni. Wait, what? Yeah, orzo, you know the little pasta nibblets? But why? Stop asking questions and take a bite.

Oh, now I totally get it. Mmmmm…

Nirvana in a Jar – Salmon Rillet

No, this is not a picture of Kurt Cobain’s remains. Those tasted like crap. I was referring to the spiritual kind of nirvana. I first tasted this dish at Bouchon, Thomas Keller’s French bistro restaurant in New York. I had never eaten anything like it and I came home raving about the experience. Well, I finally decided to make this dish in my own kitchen and the results were phenomenal. Unfortunately (for you) I can’t post this recipe because it came straight from Mr. Keller’s cookbook, and my code of bloggerly ethics prevents plagiarism. However, I can tell you that combining smoked salmon, steamed salmon, clarified butter and whipped butter will get you pretty close. For the rest, click the link, order the cookbook, and get to work on your own spirit quest.

Godfather of Sole

You may already know papa’s brand new bag, but this little number is sure to awaken the funky spirit within you. Stuffed with a blend of chanterelle mushrooms, capers and thyme, this sex machine of a dish will have your guests begging please, please, please for seconds. Say it loud: I cook and I’m proud!
(Note: If you’re not rolling your eyes right now, you’re probably related to me.)