Posts by ChefRay

You certainly can substitute for the beans and peas. That's the beauty of the dish. There are so many regional variations that there really is no one Paella recipe unless you want to make Valenciana. The Valencians get very picky...

Sorry. I didn't read your post. :o

For Paella: Razor Clams(they present well but your favorite clams will do) Prawns EVOO Chives Shallots Rosemary Small Sea Snails Garlic Tomatoes White Beans(I like Lima and Garrafones) Sweet Peas Ground Sausage(whatever kind...

Just curious about the general consensus. Is there a place in fine dining for a rustic presentation? What I mean by that is, for instance; on a steak seasoned with garlic, could bits of diced, half black garlic be left on after...

Yeah. I read back through and saw the size of the guest list and had second thoughts. Par-boiling and finishing in oil would be needed to go that route for that many people all eating at once. Edit: Light bulb! Fry it before...

You are very welcome.

Since the menu is so old, there are going to be clear favorites. Keep them! Your current patrons will love you for it. Aside from those few staples, you could come up with several ideas every week and invite the local police or...

That's the proper way, if you're ever asked, to skin a catfish also.

Equal parts: white pepper garlic powder onion powder ground red pepper paprika black pepper cayenne pepper Add salt separately based on the dish. I like mine HOT. If you don't, use a half dose of cayenne and ground red.

It's not rude, just a preference. A lot of onion sauce/dressing recipes call for poppy seed. That should work well as a substitute as it wouldn't muddle the onion flavor.