well i'm not sure what to expect

it's halloween, but it's also a game day, so who knows?  halloween is usually pretty slow cause everybody is at their house giving out candy or they're at parties or whatever.  slow.  but on the other hand, it's a game day, which are usually busy.  my call is that we get busy for a while, but early, and then the place just dies at six thirty. 

so everytime the boss and i talk about a particular menu item not selling, all of a sudden, it does.  it happened with our bbq wings...he told me we had only sold like four orders in the last couple months and then the next week we sold like six or seven orders.  and it happened again yesterday with the lemon caper sauce.   ok...a little history...i think it was two mother's days ago, the boss was actually thinking of running salmon a la king.  like, seriously.  for those that don't know, salmon a la king is a super outdated dish (1960s), it's a salmon filet with (as far as i know) a cream sauce with sauteed mushrooms and onions.  in my humble cook's opinion, it's way too heavy for mother's day.  first off, it's springtime, and moms, especially older moms and grandmas, aren't likely to eat something heavy like that.  anyway, that's what he proposed and i immediately said "dude, no way, that's too heavy and old school...how about something nice and fresh, like some sort of lemon and caper sauce?"  and he let me run with it and i made a lemon caper cream sauce (it's a very light cream sauce) with lots of lemon juice and zest, and nice plump capers for a salty bite.  i was the first to admit that a lemon cream sauce didn't sound very good, but it actually works quite nicely.  anyway, ever since then we've ran a salmon with the lemon caper sauce and our version of chicken picatta, which is a chicken breast lightly dredged in seasoned flour, pan fried, and served with the sauce.  my boss's wife actually likes shrimp cooked in the sauce and tossed with linguini.  anyway, when we stared running it it went pretty well, but in the last couple months it's slowed down considerably.  like a week and a half ago we were talking about how it doesn't sell much anymore and we wanted to try something different, and last night, in the span of about fifteen minutes, i sold three of the salmons and FIVE chicken picattas.  it was ridiculous.  i was actually getting ready to leave and i ended up staying another half hour cause i had to make another batch of the sauce.  i make it in big batches (probably ten or twelve servings) and we reheat it in sautee pans.  you have to baby it and watch it cause if you heat it too fast or take your eye off it for a second it will break and more cream needs to be added.  anyway, it was wierd.  it's a good sauce.

lemon caper sauce  (two servings)

1 pat butter
1 tbsp minced onion
1/2 tsp minced garlic
the zest and juice of one lemon
1/2 cup heavy cream
pinch kosher salt
pinch white pepper
1 tbsp capers

melt the butter and sautee the onions and garlic until they smell awesome.  add the zest and lemon juice and incorperate.  add the cream and let reduce (what i call "bubbling up then bubbling down".  you'll know it when you see it).  when sauce coats the back of a spoon and you can draw a line through it and the line doesn't fill in, it's ready for the capers.  taste, and add seasonings if necessary (usually are).  put it over grilled salmon or halibut or a chicken breast or toss it with shrimpies and pasta.