Father Feeds Flock!!!

My wife, the Dutchess, recently got a promotion so it was my job to create a celebration. The last time we celebrated something wonderful we did it at Spoon, Tesar's seafood joint.  It was one of the best meals that we have ever had.   I decided that I wanted to check out John's latest gig, Knife Modern Steak, as I have heard many good things about what he is doing. First thing I noticed is that his new place doesn't have many (if any) signs pointing you to its location.  I didn't even see a logo or signage telling where to get in the front door, yet the place was full.  Knife is located inside the Palomar hotel and we ended up asking the front desk how to get there.  Needless to say...you have to know about this place or mistakenly wander into it.  As soon as you walk in you see a window to the Dry Aging Room.  A small room that is actively aging meat right before your eyes.  Primal cuts of meat, at various stage...

The Dutchess and I took Zachary to Galveston for some beach and  memory making with good friends. We had a nice and relaxing time at the bay.  We naturally gravitated towards the  abundance of fresh seafood.  Boiled shrimp, red snapper, oyster po boys and seafood gumbo were quite anticipated and enjoyed. I decided to take advantage of the fresh seafood shops on the seawall.   I bought a whole flounder and 2 lbs of stone crab claws.  I was VERY  close to coming home with a LARGE red snapper, but I didn't press my luck. I was 6 hours from home, but I had a cooler and a whole lotta ice! I cheated a bit...culinarily speaking, by having the fishmonger clean, filet and skin the flounder for me.  I was actually looking forward to attempting it, but after seeing them all, I decided to leave that to the pros. Checking the largest cook book ever known, the internet, I found a recipe for saffron, flounder and white bean...