Just when I thought Goose couldn’t get any better…

foie gras mousse with roasted pears

pickled cucumber halibut on a bed of israeli couscous

stone crab claws

… to top it all off, a shipment of stone crab claws!  Those of you familiar with these succulent pinchers, here’s the recipe for the famous Joe’s Stone Crab restaurant’s creamy sauce to go along with these.  (Source:  Saveur)

1 cup mayonnaise
2 tbsp. half-and-half
4 tsp. dry mustard
2 tsp. Worcestershire sauce
1 tsp. A.1. Steak Sauce
Kosher salt and freshly ground
black pepper, to taste

Advertisements