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A well–seasoned cast–iron griddle is essential for broiling fish (don’t use that wavy broiler pan that came with your oven for broiling fish: it’s designed for meat). Preheated well under the broiler, the griddle sears the bottom of the fish while the broiler cooks from the top down. And since it has a flat surface, it’s easy to remove the fish when it’s cooked. Some griddles are double-sided. The flip side, with ridges, is what you want for stovetop grilling.
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Starkus v. Starkus: Front of the House v. Back of the House
March 7, 2012
It’s not often that you find two brothers working together at the same restaurant. But that’s just what Chris and J.R. Starkus do at RM Seafood at Mandalay Bay. Chris is the chef for the restaurant, finding new ways to make sustainable seafood sexy. J.R., the older of the two, is the head bartender there, mixing up seasonal cocktails to go with his brother’s finds. Together they share their favori...
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Character Builder - Two uniquely inspired cocktails at RM Seafood in Mandalay Place
March 26, 2012
RM Seafood lead bartender J.R. Starkus is a barman’s barman: He gives his cocktailian colleagues the subtly complex creations they crave and invites his guests to step outside of their comfort zones while he maintains a strictly all-fresh program. He tames aggressive ingredients and shines a spotlight on the simple and the fresh. Of course, he says, "It doesn’t have to be complicated to be good." ...
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OYSTER STEW
8 tbsp (1 stick) unsalted butter
4 C whole milk
1 C heavy cream
Coarse salt and freshly ground white pepper
Tabasco sauce
1 pint shucked oysters, with their liquor
Oyster crackers
Melt the butter in a wide saucepan over medium heat. Add the milk and cream and bring to a simmer. Season well with salt, white pepper and Tabasco (remember, you’re putting in the Tabasco so you can taste it, so don’t be shy), then add the oysters and their liquor. Cook just until the edges of the oysters curl; they’ll look like ruffled petticoats.
Serve hot, with plenty of oyster crackers.
There is something completely satisfying about this simple lunchtime soup. Shucked oysters make preparing it a snap!
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