Tony Hayward's Cookbook

Don't know what to do with all this oil in the ocean? CEO-cum-Chef Tony Hayward has some great tips:

Blackened Prawns
This is such a favorite with the guys on the rigs that the running joke is that our company was named after the dish! Believe me, you won’t have leftovers (but, if you do, they’ll last and last).

Ingredients:
Prawns. If prawns are extinct, use chicken drumettes.
Enough finely chopped garlic to overcome [oil] aroma
1. Coat prawns with garlic. If necessary, use glue gun.
2. Broil. Watch for flareups.

Tip from Chef Tony: Cooking is like playing jazz—there’s no such thing as a mistake.

For more helpful recipes, hit the link.

[New Yorker]