Taste Of Sunrise – 3/28
>> chef is in from sharkees on the pier. a fave of of many. >> good. >> i have shrich a lobster au gratin with anduoille sausage. i’ll add onions, carrots and celery. >> you have a fine dice on those. >> i do. i’ll put garlic in there and. >> and the garlic is a moderate type. >> more of a chop. i’m we’re going to add wine to shah. — wine to that. >> smells good. >> a little seafood stock to that. >> you can make that yourself but can you buy it in the grocery? >> i’m not sure if you can or not to be honest with you. we use the shells from the shrimp we peel and the bones from the fish we cut and make our own stock. it’s easy for us. i would use clam juice from the grocery store if you didn’t have anything else. >> good idea. >> i have wine and the stock boiling there. cream that i’ve already heated up to speed things along here a little bit. >> hot cream, there’s no flour or anything l
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