Dream one: I’m at the Myrtle Street Tavern. The Tavern has decided they’d like to serve food. So they’ve teamed up with Kerry Altiero of Cafe Miranda to bring eats in. I’m at a table with Susan and someone else, though I can’t remember whom. The server brings us a menu. In classic Miranda style, the menu’s all weird. One page has the menu items. There are only about seven items–and that’s not keeping with Miranda style. Cafe Miranda has a menu that goes on for days! Of the seven or so items offered, one is highlighted: Lobster. The menu proclaims: “We do lobster three ways: One, a hot preparation of the chef’s choice. Two, a lobster roll. Our way. Take it or leave it. And three, live. Order it this way, and we’ll bring it live right to your table. Take it home, give it to friends, whatever you want.” The rest of the menu is covered with animals. Kerry, who’s very civic minded and active, has decided to support jungle animals. So he’s covered the menu with pictures of bugs and spiders and monkeys, with little notes about each, and plugs asking for donations.
When the server comes to take our order, I bemoan the fact the classic Miranda menu isn’t available. I’m not really keen on anything on the menu, and was really in the mood for the roasted sausages and pasta available at Miranda. The waitress explains the menu we’ve been given is the special Myrtle Street menu, but the full Miranda menu is still available. She then goes to a shelf and pulls down the classic, large, funky fonted menu that says “Miranda.” The end.
Cafe Miranda Dream #2: I’m in Cafe Miranda, the real one this time. Kerry is teaching me how to make “50 MPH Tomatoes.” In reality, this is one of Kerry’s appetizers I’ve always wanted to try, but they haven’t been on the menu when I’ve been in. They’re a floured, pan fried tomato topped with cheese, I think. I think it’s a slight spin on the classic broiled tomato. OK, back to the dream. Kerry is showing me how to prepare them. Step one, cut the tomato in 1/2. Step two, get rid of all the stuff on the inside; throw out the jelly, seed, and walls inside the fruit. So basically, you’re left with the outside flesh of the tomato. Next step, dust the inside of the tomato with flour. Now, throw them in the deep fryer. When they come out, add a spoon of ranch sauce and some bacon. (So in this recipe, what we basically have is “tomato skins”; take the classic, substitute tomatoes for potatoes, and viola!) The end.
