Welcome to Michael's
Great Food, Great People, Great Party!
by Michael McCarty
Michael McCarty, owner of the eponymous restaurant Michael's in Santa Monica, California, offers home cooks the tools to put on the perfect party in his cookbook Welcome to Michael's: Great Food, Great People, Great Party. The book is comprised of dishes McCarty cooks at home and at his restaurants - meals that are ideal for small get-togethers as well as large celebrations.
The book's wide range covers everything from simple steamed haricot verts and spring vegetable sauté to more complicated dishes like fettuccine with chardonnay cream sauce and black truffles and pork tenderloins with molasses barbecue sauce. Also included is a collection of pictures of McCarty since he first opened his restaurant in 1979 as well as full-color photographs of the featured recipes.
Sprinkled throughout the book are the voices of famous personalities from chef Alice Waters to comedienne Joan Rivers who share their thoughts on the Michael's dining experience. But it may be chef Wolfgang Puck who, quoted in the book, says it best: "The exuberance of Michael's lifestyle, where only the best is good enough, shows up in his recipes from the beginning to the present day. There is no boring meal with Michael. It's always a great party."
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Chilled Stone Crab Claws with
Pommery Mustard Sauce
1 large egg yolk
1 tablespoon Pommery mustarde
1 tablespoon Dijon mustard
1 tablespoon champagne vinegar
1 cup peanut oil
Juice of 1 lemon
Sea salt and freshly ground black pepper
1 bunch watercress, tough stems removed
12 cooked, chilled stone crab claws
1 lemon, quartered, seeds removed
Combine the egg yolk, mustards, and vinegar in a small bowl. Using a wire whisk, beat the mixture until pale yellow and well blended. Whisking constantly, begin adding the oil in a slow, steady stream. Increase the flow slightly as the sauce thickens.
When thick, whisk in the lemon juice and season with salt and pepper to taste. If the sauce seems too thick (it should resemble mayonnaise), whisk in up to 1/2 tablespoon cool water.
Place an equal portion of the watercress on each of 4 luncheon plates. Because stone crab shells are extremely hard, you'll need a hammer to crack them open before serving. To do this, wrap a claw in a kitchen towel and then lightly tap each crap with the hammer; have lobster crackers on hand for guests to help them finish the extraction. Pour the sauce into a ramekin on each plate and garnish with a lemon wedge. |
Reviewed by Sophie Gayot
| PLB050709 |
(Updated:
05/07/09 LB) |
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