Today was a seafood day: Calamari were marinated in diced chili, sliced scallions, mirin, soysauce, ricewine vinegar, orange juice, ginger, lemongrass and garlic salt and cooked in the wok on the Cobb grill. The scampi were marinated in Sriracha and diced garlic, then panko crusted, then cooked on the Louisiana CS-450. It was plated with arugula salad.
Then I continued with the plaice filets, that were seasoned with EVOO, salt and tellicherry-pepper. They were cooked on ceder planks on the Louisiana CS-450 and served with pasta and a yellow bell pepper cream sauce.
