Wine A Little Bit More!

I really fell in love with salmon during the summer I spent cooking in San Diego.  1/2  Lemon 16 oz   Lump Crab Meat 3 cloves   Garlic ,  minced 3 Tbsp   Parsley ,  minced 1 tsp   Salt 1 tsp   Black Pepper 24 oz   Wild Caught Salmon Filet ,  4, 6 oz filets 1 tsp   Garlic & Herb Seasoning ,  (sub: 1/2 tsp salt, 1/2 tsp pepper, 2 cloves garlic, minced) Process Preheat oven to bake at 400°F. In a small bowl, season crab meat with minced garlic, parsley, the juice of half of a lemon, salt, and pepper. Slice salmon filet lengthwise down the center to create a space for stuffing. Stuff salmon with seasoned crab meat, using about 1/4 cup of crab per salmon filet. On a broiling pan, bake salmon for 18 minutes at 400°F. Switch to broil, move rack to the top layer, and broil salmon at 500°F for an additional 5 minutes. Garnish with fresh parsley and lemon.

Lobster!!! Best day in my culinary career to date! The girlie girl has left the building! If I could have done a cartwheel in the kitchen that day, I would have. I wanted to kill everyone’s lobster, which sounds really morbid but I don’t mean it that way. One of the things that made this week so much fun is that I got to teach Nick something. He missed the demo for prepping the lobster for the grill and to be boiled so I got to walk him through that. My level of confidence has risen which was cool to see. We also seared a scallop this week. I asked numerous times, “What am I looking for in regards to the perfect seared scallop?” Everyone kept saying “medium rare.” What in the hell does that mean???! Scallops are white. Medium rare is red. I was silently very frustrated. So I seared my scallop. I lifted it out of the pan and showed it to Chef Jack. He said it was perfect. Then I had an AH HA moment. I saw the two lines that signify medium rare. I finally got it! Victory! ...