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A friend of mine in NYC named Richard Lamarita does (or did) this. He
goes out to the Hamptons and places like that. It pays well, but it may take a
while to move from sporatic to a full schedule.
------I can't move around because the wife won't
budge. I can't cook shit just for dopey people who want crap. I make real food
which is like way out there, and yet soul food, such as:
----Caribbean Soft Shell Crab Cappuccino - a tender
fried soft shell tossed in a coffee laquer with tropical fruit salsa and roasted
chili cream froth, or
-----Teriyaki swordfish soubise - teriyaki baked
swordfish fillet smothered with Vidalia onion compote with linguine in porcini
truffle jus. Or,
------Red eye pizza, -- polenta crust pizza with
jalapeno white sauce, applewood smoked bacon, eggs, roasted potatoes, and
mozarella and fontina cheeses.
-----Strip Steak Putanesca - ageds strip steak
cooked to perfection served with a sauce of tomatos, capers, mushrooms,
anchovies, garlic, onions, chopped egg, black pepper, and extra virgin olive
oil.With homemade warm potato chips.
Congo pudding - warm bread pudding with dark
chocolate chunks and a sauce of Steens, Rum and raw sugar.
Everyone wants this almost: Crab Pot Pie - jumbo
lump crabmeat with prosciutto and peas in a luscious and extremely rich mornay
laced with gin. Everybody loves this one, Dirty rice stuffed tamale with fire
roasted green tomato salsa verde and four cheeses.
This ones cool - Fire roasted vegetable and creole
cream cheese roulade with a gray goose vodka martini vinaigrette dunk - not for
kids.
yeah those are my menu ideas.
yada yada...Im a real New orleans chef, not
some fucking yuppie sitter. No offense intended.
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