So for this week's Sunday Table, I stuffed calamari tubes with Dungeness crab, cilantro, bread crumbs, shredded Parmesan, egg, spring onion and chili flakes. Then I baked them at 350 for 20 minutes. Once they were done, I placed them atop a bed of arugula and frisée and dressed the lot with a dead simple drizzle of mayonnaise, caper juice, Champagne vinegar, powdered Parmesan and a pinch of ground black pepper. I sprinkled paprika around the plate for presentation. I really like the Whole Foods 365 brand paprika because it is flavorful and more vividly orange-red than other brands.
Dinner was a gorgeous Chuck roast of beef (cooked at 350 until 140 degrees at the center - perfectly medium rare) with red currant-balsamic reduction butter and green beans topped with diced shallots sautéed in butter and a dash of white truffle oil.
Dessert was a chestnut cream Charlotte -- with the world's smallest lady fingers -- from Hiroki.
How was your Sunday?