Wee preview of today's cook: the main players

Here's what I'm cooking today:

Picked up a 35 day dry-aged ribeye from the butcher yesterday. I think this was probably the most expensive single cut of meat that I've ever purchased outside of a restaurant, but what the heck right? It's a once a year time to indulge a little (and not very often that my birthday also falls on father's day!)



Then I asked him for a recommendation for a fishmonger ... he pointed out the window of his shop, across the parking lot, toward a red van. "Around here, if you want fresh seafood, always buy from the back of a van."

So I go over and got the last 3 diver scallops he had and a couple of tiger prawns to go with it.