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A well–seasoned cast–iron griddle is essential for broiling fish (don’t use that wavy broiler pan that came with your oven for broiling fish: it’s designed for meat). Preheated well under the broiler, the griddle sears the bottom of the fish while the broiler cooks from the top down. And since it has a flat surface, it’s easy to remove the fish when it’s cooked. Some griddles are double-sided. The flip side, with ridges, is what you want for stovetop grilling.
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| Nevada Development Authority Dinner Highlights Reasons Why Las Vegas Is "Best Business Climate In The U.S." |
| February 16, 2011 |
On February 16, 2011, Armstrong Teasdale and the accounting firm Fair, Anderson & Langerman co-hosted a dinner with the Nevada Development Authority for franchisors attending the International Franchise Association's 51st annual convention in Las Vegas. The theme of the dinner, which was held at the world-famous RM Seafood restaurant, was why Las Vegas is "the best business climate in the U.S." The dinner was kicked off by celebrity chef Rick Moonen, finalist on last year's edition of "Top Chef Masters." Chef Moonen explained to the group why he, a native New Yorker, decided in 2005 to close his New York restaurant and open RM Seafood in Las Vegas.
Click Here to Read the Article |
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OYSTER STEW
8 tbsp (1 stick) unsalted butter
4 C whole milk
1 C heavy cream
Coarse salt and freshly ground white pepper
Tabasco sauce
1 pint shucked oysters, with their liquor
Oyster crackers
Melt the butter in a wide saucepan over medium heat. Add the milk and cream and bring to a simmer. Season well with salt, white pepper and Tabasco (remember, you’re putting in the Tabasco so you can taste it, so don’t be shy), then add the oysters and their liquor. Cook just until the edges of the oysters curl; they’ll look like ruffled petticoats.
Serve hot, with plenty of oyster crackers.
There is something completely satisfying about this simple lunchtime soup. Shucked oysters make preparing it a snap!
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