On the Menu
Newsletter Vol. 5 Issue 49
(A very happy fifth anniversary to this STOCKED Substack. To mark the occasion, I am offering 50% off all annual subscriptions for those who purchase a membership in January. Click here to redeem.)
After returning from Palm Springs, which our family has learned is affectionately called, “The Land of Gays and Grays,” I felt compelled to write an emergency dispatch about HOW MUCH MONEY I SPENT ON RESTAURANT MEALS.
I will do my very best not to regale you with tales of $12 date shakes and $25 pool side Caesar salads. I will entirely gloss over our $65 petit filet and $32 hamachi crudo. I will, however, brag for a moment that my youngest ate bone marrow and shredded duck. Good job, girly.
This post should not linger on the PAINFUL amount of money I spent, because then I won’t be serving my readers. So, I’m going to quickly round the corner with a money-saving hack. This hack is something I have only recently dabbled in, so we can approach it together.
Before I left for THE LAND OF EXPENSIVENESS, I had a nice solo meal at a new restaurant in town. I brought a book and carried a contemplative but slightly festive holiday energy. Once I was seated, I read a menu item description that made my mouth water: ONE scallop in tomato butter. Price tag: $21. Dear reader: I did pay this amount for one scallop…but only to learn the method. Last night, I took a picture of the menu and then recreated this dish to much success. It hit me that we should all be recreating our favorite restaurant dishes.
I’m sharing the method with you so you can make it for a party of four for a modest $10. If you have a favorite restaurant dish that you are struggling to recreate, send me the description and I’ll happily walk you through the method. Please know, I’m not above emailing a chef to get the answers you need to keep your budget in order.
Callo de Hacha al Las Brasas: hokkado scallops, serrano, ponzu, tomato butter, chives
(Adapted from Johnny Curiel’s Recipe at Cozobi Fonda Fina)
Serves 4
Prep Time: 15-20 minutes
Ingredients:
4 large Diver Scallops (roughly sliced)
Tomato “sauce” (tomato sauce + Sriracha + ponzu + melted buter)
Ghee
Chives
Maldon salt
Method:
Remove muscle and pat scallops dry, season with salt on both sides. Rough chop them after five minutes.
Make tomato “sauce” by blending a few tablespoons of tomato sauce, a squirt of Sriracha, splash of ponzu (you can substitute soy and fresh citrus) and the melted butter
Melt ghee in pan and lightly sauté scallops. You do not need to cook them very long or create a strong sear, just cook them barely through.
Take scallops off heat and add tomato sauce mix to the scallops and toss for a few seconds.
Plate on a small plate. I use seashells I have gathered over the years. Garnish with minced chives.
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What I’ve been up to:
Reading: Stoner; The Green Ribbon (again); 4000 Weeks
Cooking: all the soups and stews
Thinking about: free speech; Campus Literature ; salt sommeliers
Travel: Palm Springs; Steamboat Springs; planning for Palermo in May