Even though I'm just getting started with this, I'd like to begin this week's post in a new direction...Those of you who are familiar with me know that I enjoy an alcoholic beverage or two (quit snickering, please...), so I decided to introduce a new dynamic for me and our restaurant: The Cocktail Special!! Each week we will feature a new concoction, and believe me, you can't wait to taste what's next!
Don't worry, though - my dinner specials won't lack enthusiasm or thought due to these; I still know which side of my bread is buttered (sorry, culinary pun; I'm full of 'em).
So, where do I start? Easy. You can't go wrong with the bubbly! So I decided to infuse my own liqueur by steeping blueberries, ginger, sugar, vodka, and a touch of lemon juice, then top it all off with some nice Spanish Cava and a pinch of candied ginger for some added punch...YUM!!
I could think up many clever and/or stupid names for this drink but for now I'll keep it simple and call it a Blueberry Ginger Spritz. Feel free to offer up your own name in the comment section below. Who knows, maybe there will be a prize for the best one.....
Now onto the business end of my gun - this week's dinner special:
One of my favorite types of fish to cook with is lingcod, and while it is ugly as hell to look at, nor is it even closely related to a ling or a cod, it is quite tasty, flaky and versatile, so I decided to pan sear it slowly in the oven to develop a beautiful, deep crust, then flipped it over to baste it in butter and onion confit and set it onto a bed of sauteed pancetta, spring onion, fava beans, and
tomato; all laid in a pool of rich bourbon shrimp sauce.Of course, even that description still doesn't delve into the levels of love that I put into this dish. But don't take my word for it. Why don't you come in to see for yourself?
With Love,
Cheffrey
P.S. - Those of you who enjoyed the weather here in Seattle last weekend can thank my last dinner special post below - evidently the sun gods liked my shrimp cakes with sweet pea and goat cheese puree; I, on the other hand, still prefer the offering of cocktails! ;-)
