Hearing “your toro maki is on the way” maki me so happy.
Livin’ that pie life.
Chemex on a lovely, albeit quick, Sunday with PRB.
Southern Pickled Shrimp
Ingredients: Cooked & peeled shrimp (tails on), fennel seeds, celery seeds, fresh bay leaves, peppercorns, pepper flakes, Tabasco sauce, salt, lemon (slices & juice), dried chilis, olive oil, capers, apple cider vinegar, garlic gloves, thinly-sliced Vidalia or sweet onion.
Directions: In large bowl, combine everything but shrimp. Add shrimp & toss to combine. Cover & refrigerate for at least 24 hours. Serve with toasted crusty baguette or crostini. I’m partial to the toasted baguette because it’s better for soaking up the olive oil & lemony goodness.
Mid-service at Restaurant Eve last night and Chef Luis just hands me a plate of braised lamb. Hello, new best friend.
DON’T JUDGE ME!
You could say that he likes cereal.