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It's a good idea. I like that. Great idea.
Thanks.
----- Original Message -----
Sent: Sunday, March 20, 2005 10:11
AM
Subject: [FairfieldLife] Re: Cutting
through food
No kidding, Kirk -- these dishes sound outrageously
good. Get back to that idea you had of writing a column
for the
newspaper. Call it Extreme Taste, or choose
some Sanskrit word for
"mind-blowing." Write up
your experiences cooking these for people, plus
the
recipes -- go ahead, give 'em away -- and soon the
phone
will be ringing with invitations to cook for
receptions and the
like.
Easy for me to say! But I think it's a real possibility.
-
Patrick Gillam
--- In [email protected],
"lurkernomore20002000"
<[EMAIL PROTECTED]> wrote:
>
>
--- In [email protected], "rudra_joe" <[EMAIL PROTECTED]>
> wrote:
> > 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.
>
> Joe, You pitch this menu to just
about anyone, (anyone not on this
> site probably), and you will find
some takers. You got my mouth
> watering.
>
>
lurk
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