marinated, grilled squid; zucchini grilled with garlic, mint

It was a symbiotic relationship: The squid had to marinate for about half an hour, and the zucchini, which would take almost that long to prepare and grill, could be served warm or room temperature.

  • twelve ounces of cleaned squid, bodies and tentacles, from Blue Moon Seafood, marinated for about half an hour (half of that time in the refrigerator) in a bowl containing a mixture of the zest and juice of most of one lemon, minced garlic from Norwich Meadows Farm, Sicilian olive oil, super-pungent dried Sicilian oregano from Buon Italia, sea salt, and freshly-ground Tellicherry pepper, removed from the marinade, drained, pan-grilled briefly over high heat, arranged on 2 plates, sprinkled with fresh organic lemon juice from Whole Foods Market, scattered with chopped parsley from Keith’s Farm, finished with a drizzle of olive oil

  • two round zucchini (10 or 11 ounces) from Willow Wisp Farm, sliced about 1/4 inch thick, brushed with a little olive mixed with minced garlic from Norwich Meadows Farm, salt and Tellicherry pepper, pan grilled over a medium high flame, turning three times, partly in order to encourage some grill marks from the pan process on top of the range, arranged on a platter, sprinkled with sea salt and freshly-ground Tellicherry pepper, drizzled with olive oil and torn mint from Norwich Meadows Farm, transferred to the plates when the squid had been cooked
  • the wine was a Spanish (Rias Baixas) white, Martin Codax Albarino 2016, from Philippe Liquors and Wines
  • the music was the album, ‘Barockes Welttheater: Schmelzer Sonatas and Ballets‘, featuring the music of Johann Heinrich Schmelzer, from the later 17th-century Habsburg courts, performed by the Freiburger Barockconsort