Spanish Goose Barnacles

What…..are…..those?!?!?!? Chef Jamie McAfee received a very unique opportunity to prepare some Spanish Goose Barnacles for one of his customers that had them flown in. Let me just say that they look nothing like anything I would order off of a menu based on sight alone. 286 pictures later (not all included on this post **audible sighs of relief**) we blog about it.

First let me say that this was done on a Sunday evening and when we walked in, orders were slow in the kitchen. I had time to take pictures of a few items and then BAM! The order machine started printing like crazy, so I was trying not to get in the way of Chef McAfee and Chef McAfee (my man). We were so busy that we didn’t get a chance to taste them! Chef McAfee (2ndgeneration) said they were ******* delicious. I’m not going to put what he actually said…..but that should tell you they were amazeballs.

So step 1 would be fly in some delicious Spanish Goose Barnacles.

Step 2

Prepare a seafood stock with the follow items: (I can’t give you measurements, because real-live Chefs don’t measure. Can you imagine??)

Carrots, lemon, capers, onion, celery, lobster, red peppers (is that all you see?) Please correct me if I’m wrong. He puts in the house seasoning that is a secret.

Step 3

Cut up all of those items and throw them into a pot and let boil for I have no clue. 10 minutes? 20 minutes? Like I said, he was ultra busy. Strain onto a board (as shown in above picture).

Step 4

Get another big pot and boil water in it to boil the Spanish Goose Barnacles.

Step 5

Place Spanish Goose Barnacles into the boiling water. Let boil for 3 minutes (this was timed).

Step 6

While that is cooking, grab some kale and saute with garlic, olive oil, and house seasoning.

Step 7

Chef Jamie McAfee sauteed some shrimp and scallops to go with the barnacles. Dry out the seafood. Add house seasoning. Saute in pan and then finish in the oven.