Friday, June 25, 2010

The BP “I Hate to Clean Up” Cookbook

Patricia Marx, writing in the New Yorker magazine has a sampling of recipes from the above mentioned cookbook. She has done the public a great service, what cook could live without a recipe like this in their arsenal?
Blackened Prawns

This is such a favorite with the guys on the rigs that the running joke is that our company was named after the dish! Believe me, you won’t have leftovers (but, if you do, they’ll last and last).


Ingredients:

Prawns. If prawns are extinct, use chicken drumettes.

Enough finely chopped garlic to overcome aroma

1. Coat prawns with garlic. If necessary, use glue gun.

2. Broil. Watch for flareups.

Tip from Chef Tony: Cooking is like playing jazz—there’s no such thing as a mistake.
Bon appetit!

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