Real Food
.
Bold Flavors
·
Simple Recipes
Salmon, shrimp, jambalaya, and everything from the water
Listen up — this is baked salmon done the RIGHT way. No dry, flavorless fillets here. You lay your salmon in the dish, pile on the butter, hit it with chopped parsley, shallot, nutmeg, and seasoning, then baste it frequently until it’s golden and glistening.
Big Daddy respects the classics, and this right here is OG steakhouse-level fish cookery. We’re talking fresh salmon simmered slow and steady in salted water until it just falls off the bone — no rushing, no overcooking, no excuses.
Big Daddy is putting on his finest apron for this one. Salmon a la Genevese is what you cook when you want to absolutely stun somebody at the dinner table. You build a rich aromatic base with shallots, carrots, herbs, bay leaves, and Madeira — let it simmer, strain it over the salmon, then finish with a velvety sauce of stock, anchovy essence, and lemon
Big Daddy says sometimes the best thing you can do is get out of the way and let the fish speak for itself. These salmon cutlets get cut thick, seasoned with salt and pepper, wrapped in buttered paper, and grilled gently over a clear fire.
Big Daddy saves Surf and Turf for special occasions — anniversaries, promotions, or a Tuesday when you’ve decided you deserve something extraordinary. A filet mignon, seared to a caramelized crust with a blush-pink center, right next to a cascade of golden garlic butter prawns that are so sweet and briny they make your eyes roll back.