Here we go again. A nice photo or two to convince you of the efficacy of my approach combined with a little bit of alliteration in the headline and you are already a few lines into the story. I can’t and won’t pretend that this is a recipe. It isn’t. It is, however, a truly sensational way to serve a top quality, dry aged, Irish fillet steak.
Customers would ask me “What’s our secret sauce Conor?” “How can you make our business stand out from all the others out there?” I would evade the questions, preferring to maintain the curtain of mystique around what I do, like the Wizard of Oz pulling on the levers of deception and subterfuge as I wrestled with the brand image of various entities. Ultimately, we would define the brand and expose the “secret sauce” that really made the difference for the company in question. However, this is not marketing and the sauce I want to mention is less of a secret than it used to be.
This little delight might just as well be titled “Mantis Prawn V Monkfish – The battle of the uglies.” In truth, I had intended doing Mantis Prawns and Black Beans”. Never having cooked the crusty, ugly little crustaceans before, I didn’t reckon on them being so difficult to cook. The cooking bit is pretty easy (boil the blighters). But, getting the meat out of the shells proved to be impossible.
Tension It’s a biting cold winter afternoon. I’m parked up in the car park of a West Dublin pub. She is late. The deal may not go down the way I had hoped. My mind is racing. “Is that the Garda (Irish police) in the blue
