Grouper Omelet

February 2004

Bring 7 friends for a beach weekend and cook in and have a seafood night
Start with Dom Perignon 1993 and Brillat Cheese from Star Provisions
Follow with a fine 1993 Barolo and a voluptuous 1994 Brunello and a silky Cabernet
Serve colossal steamed fresh red shrimps from the gulf, seared glazed scallops, assorted seafood & spinach stew, grilled vegetables, and a huge grilled grouper
Finish with rum cake and Grand Marnier and Remy Martin Champagne Cognac XO
Go to bed and wake up groggy and watch the sunrise with your morning java cuppa
Flake a fistful of the left-over grilled grouper
Combine with chopped left-over sliced tomato from the meal before last
Scrounge for left-over mango and onions and chop
Heat a non-stick pan with 1 tbsp oil
Beat 4 eggs and set aside
Sauté the flaked grouper with the chopped thingies
Spread solids evenly on the pan when wilted
Pour the egg over and let the underside set over medium heat
Take a plate and balance it over the pan
With a flick of the wrist and with confidence, turn the pan over the plate
Then slide the inverted omelet back to the pan and finish cooking until the opposite side is set.
Go back to your coffee and let the others cook the rest of breakfast.
Bon Appetit!