(CAMERA PHONE TIME!!!!!!)

The first time I cooked staff meal I wanted to make something that would get everyone’s respect, it was a little shaky at first.  Let me do it again, please!?!?!??!?!?!  Alright!

On the weekend’s we don’t have lunch service so it’s up to the guys in the back to feed ourselves.  The system is simple, use a couple ingredients and minimal time to create something in the middle of working on the day’s list.  I get to make anything I want but sometimes I have a few ingredients thrown my way that I have to use.

The picture above is of my killer pork tenderloin over slow cooked asparagus with red herb potatoes.  If I had to cook anything for anyone at anytime it would definitely involve pig, it’s my specialty.  When I have a chance to cook it for the guys I make sure it’s perfect.

Seared Sturgeon Fried Rice.   “Use this rice and this fish, make something good”.   Ok, I’ll try. Zucchini, Shiitake mushrooms, carrots, were the base with a specially concocted sauce mixture.  The rice fried then the fish seared separately then everything folded in with the exception of the fish, it goes in last….delicately.

Not too shabby.  We’ll see what happens next weekend!

Eric