Pork Butt, Bom chicka wow wow

Pork Butt, Bom chicka wow wow

food slideshow - be careful, some pics maybe xxx rated!

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Friday, March 23, 2012

Arroz Con Yummo



The FP made this... oh, about a month ago.  But I felt like I was neglecting my good ol pork porn pages blog, so I thought even just one picture is better than none, right?  No apologies, just an offering of arroz con pollo.  I think this is one of my top 20 dishes.

Tuesday, March 13, 2012

Don't Ever Think Your Job Is 100% Secure

Even if you are the boss.  That's what my boss learned yesterday.

So, I started a new job just a week ago.  My chef was the one who responded to my reply to the craigslist ad.  He asked me to meet him at the restaurant for an interview.  He interviewed me.  I thought the interview went shitty.  A week later, though, he called me.  He asked me to go to his partner's other restaurant to cook for half an hour.

So, I went.  I was directed to debone a chicken breast and fillet a snapper.  Then I was to make a dish with either the chicken or the snapper and some other items on hand.  I had 45 minutes.  I made some boring sauteed chicken breast with a bok choy and red bell pepper saute and a peach cilantro relish.  It looked... amateur.  He said it looked nice and sent me on my way back to the restaurant to interview with the other partners.  I thought the interview with them went better than the first interview and the cooking task.  But, I didn't get a call the next day.  Or the next.  I thought maybe my chicken breast had been raw.  Then, the next day, I got a call from him, and a call from Whole Foods, both within an hour.

I had been waiting for Whole Foods to call.  But, now I was faced with having a first interview with Whole Foods, or accepting a job already offered to me.  So, when I was told how much I was being offered, I called Whole Foods and told the TL (team leader) that I couldn't make the interview.  I told him how much I was offered, and he tried to give me the spiel about how a few dollars an hour in the short term would be exceeded with benefits and room for promotion, etc.  But, how could I turn down one job for another job that I didn't even have yet?

So, anyway, I started this new job last week.  The menu was not really set.  We spent most of the week working on recipes.  Things that I did not expect to do.  I thought that they would have the menu in place and recipes set, as we were supposed to have a soft opening on Thursday.

A soft opening is when a restaurant invites VIPs to dine, free of charge, as a test run.  Well, we weren't ready to do that on Thursday, so it was pushed back to Saturday.  We did have the soft opening on Saturday, but it wasn't as successful as the owners had hoped for.  We wouldn't be able to open on Monday, as planned.

So, Monday, I went in to work.  The chef was checking in an order.  He asked me to finish checking in the order.  He said he would meet with "them" up front and then get back to us in the kitchen with the plan.

He never came back in the kitchen.  The head cheese came in and informed us that the chef had stepped down.  Another chef would be coming in, and that we just needed to go forward and get the restaurant open already.  So, he told us to just get prepped up, because we would be opening Wednesday.  So, we just kind of did what we could, with the inventory we had on hand.  And then we went home.

Here's what's weird.  The restaurant is named after the former chef's dog.  One of the dishes is his grandmother's recipe and named after her.  He worked on the alcohol menu.  And now he's not there.  No one should ever feel safe, or exempt, or above the law.  I don't know if he did.

Today, the new chef worked with us.  We set up our stations, then we prepared one of each dish, so the chef could work on them with us.  Then we packed up and wrote our prep lists for tomorrow.  Opening day.

I'm not sure what will happen.  I don't know how many customers will come in.  I don't know how service will go.  I don't know if I will even have my job after tomorrow night.  But all I can do is do my best to make this restaurant as good as it can be.

So, let's see what happens!

Thursday, March 1, 2012

Chinese Catsup

Chinese catsup is the original catsup.  So, you wouldn't say it's like chinese ketchup or catsup, you would say it's like catsup or ketchup.  If you were referring to tomato ketchup, you would say tomato ketchup, like the brits will say, or american ketchup.

Anyway, I need to catch up!



Shrimp and andouille sausage gumbo that the FP made.




This was our Mardi Gras Day crab and shimps boil.  Delicious.  Talk about fat Tuesday...








Here is the Bacchus Sunday brunch shrimp etouffee the FP made with a very lovely poached egg.  It was a little warm that day, but it did not deter us from enjoying our wonderful brunch on the lanai.






Not the best pictures, but I'll try to decipher them.  So, Sunday night, my BFF was in town and she took a bunch of us sailing.  After being on the boat and sitting on the dock drinking, we went to dinner, since it was one of the crew's birthday.




Here's the BFF's gnocchi with mozzarella and basil.





Here is Noel's calamari.  He was really really fucked up.  He ate maybe a couple pieces of it, and then when he went to the bathroom, three of us descended on it and ate the rest.  We didn't want it to go to waste!  The tomato sauce at this place was really good.  Nice stuff.  I can't remember the name of the restaurant though.  Big help I am!  Oh, oh, I remember.... Cantina!  Is that an Italian name?  It was an Italian restaurant, though.






This was Alana's tagliatelle with pink mushroom sauce.  I didn't taste it, but it sure looks cheesy and creamy!  This is something that my mouth might enjoy, but my stomach, small intestines, colon bowels and anus might not appreciate as much.






This was the lasagna that I had.  Well, three of us got it.  It was really good.  The pasta sheets were thin thin.  And there were several layers.  Although, there was a lot of cheese and there could have been more meat.  But it was still good.  That tomato sauce really made the dish.







And guess who got this?!?  The Food Pimp of course.  What is it, you ask?  Spaghetti and Meatball.  One big meatball.  It was so big, yet it was kind of dry.  The FP was a little disappointed in the meatball, but I thought it had a good flavor.  But, once again, the tomato sauce and the al dente pasta soaking up the sauce really made the dish.  



Yum.  I love tomato sauce.  Funnily enough, we are having spaghettini and tomato sauce with Italian sausage from the local Italian market, Doris'.  Yum.  Can't wait for dinner.