I was about to pick out a couple of gorgeous pink mako shark steaks at the Pura Vida Fisheries greenmarket stand when I noticed some beautiful triggerfish fillets in a bucket nearby. Paul and his wife also seemed more excited by the latter, visitors found in local waters far more rarely than the shark. That fact, together with my memory of our …
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scallops with basil, tomatoes; triggerfish, lovage; lacinato
Nice picture. This was also just about a perfect meal, for the cook and the diner, but to be totally honest, I have to quickly add that it gets that salute only by the standards and means of a modest kitchen and a quite-ordinary competence. Also, it was the child of necessity, or more exactly, the happy outcome of a glitch …
ricotta, focaccia; basil-filled scallops, micro mustard; kale
It was to be a very simple meal that I could almost do in my sleep, because we had a guest, and there was going to be some serious discussion about some future construction in the kitchen. I expected to be pretty distracted, but I managed to put together a pretty tasty meal. It turned …
caprese; balestra, eggplant, pepper; cheese; fruit; sorbetto
Yeah, it was a something of a feast, although perhaps lighter than what would normally be associated with the word. We had invited two friends to dinner, to celebrate their return to New York, and we knew they really enjoyed food, and conversation. I think we were all pretty lucky nothing was bungled, especially since the meal …
grill: mako shark, herbs; tomato, fennel; eggplant, oregano
I didn’t buy it because it was shark, but because it looked so incredibly good in the fishmonger’s bucket, 2 weeks in a row. last week I chose triggerfish instead, because it is likely to appear in the market more rarely. This time it was the mako shark’s turn. I have nothing against sharks; I …
basil-stuffed scallops; tomato; haricots verts, fennel flower
I spotted the largest scallops I’d seen in a long time at the Greenmarket on Wednesday, so I jumped on them. Because I had more time to prepare dinner that evening than I normally allow myself, I decided I could go to one of my favorite scallop recipes. It’s only a little more complicated than the very simple one …
scallops with herb butter; tomatoes, cress; mustard greens
almost over the top, at least by my measure I rarely include a cream sauce in any of my cooking, and in fact the finishing touch on these scallops was not actually a cream sauce, but a ‘composed butter’ which included fish juices, herbs and wild garlic, a small remainder from this earlier meal, kept frozen in a ramekin until now. …
pork chops with tarragon; tomato; Brussels sprouts
We hadn’t eaten meat in 9 days, although that was certainly no hardship for us. After enjoying a small duck breast, from Long Island or Pennsylvania, on October 22, we had feasted, in succession on Long Island eel; ‘Hudson River prawns’; zucchini-filled pasta made 2 blocks away; penne with local Romanesco; and New York-local-waters-sourced mackerel, crab cakes, scallops and Grey …