It was delicious, and I think the plate looks good, which makes me almost as happy. Nothing was planned even seconds ahead in the presentation; it just unfolded, the fillet first, then the peppers, finishing with the salsa. The tomato and olive mix was placed close to the fish and not the peppers, because it …
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swordfish belly, tomatoes, epazote; cucumber, onion, dill
It’s certainly one of the easiest seafoods to prepare, especially if you decide it isn’t necessary to remove the skin (although the next time I probably will, if only to make the searing more efficient). Barry suggested swordfish belly when I had I asked him for his preference yesterday, texting him an image of the …
duck breast, epazote; peppers, scapes, red onion; melon
It seemed like these peppers could have been grown just to accompany this duck, or perhaps the other way around. Also, they were both assertive in both texture and flavor, so there wasn’t much else to add. I’m glad I forgot about the micro greens at the end; the plate was both complex enough and …
shishito; roasted squid, baby corn on the cob with epazote
I love corn, in almost any form. While that goes for corn on the cob as well, I hate the messy process involved in eating it (I put it in the same category as boiled lobster: best consumed while sitting on sand, preferably rocks, on the ocean, preferably Aquidneck Island). And then there’s corn where …
ciauscolo, rucola, dark bread; sautéed cucumber pasta, dill
I’d never heard of ciauscolo a month ago, but if I had heard the seductive description, ‘soft, spreadable salami’, I would have been very surprised if it did not exist somewhere. I’m now here to say that it does, that it apparently has existed for a very long time, mostly in Umbria and the neighboring …
breakfast with older tomatoes and younger others
While thinking about breakfast this morning I remembered I had some beefsteak tomatoes that I really shouldn’t be hanging onto any longer (I’d had them on the north windowsill for 2 weeks, but still looked and tasted fine when I tested one). The problem was that I didn’t want to turn on the oven when …
rigatone, scapes, chili peppers, scallion, tomato, epazote
It was delicious. but we we both got a pepper scare with our initial bites: The little yellow capsicum had been described as sweet and juicy (“citrusy sweet’, the sign said), and I neither heard nor saw any mention of heat, so when I was looking around for something to add to a good artisanal …
culotte, garlic flowers, savory; seared okra, chilis; salsa
Maybe I was thinking just steak and okra would be too white-bread. In any event, I had this big beautiful yellow/orange heirloom tomato which was aching to be a part of this meal, so I decided to turn it into a salsa. It became a problem when I added some jalapeño, even a really, really small …
marinated/breaded swordfish; potatoes, dill; romanesco
Most of the time, a single entrée plate with several different things on it, will offer two or three different experiences, and occasionally even more, but once in a great while, at least in my experience, they will all come together as slightly different aspects of a whole. This is what happened last night, with …
steak, chicory; roasted potatoes, spruce; purple sprouting
Steak. It takes all kinds. In the past I have generally favored cooking the kinds generally favored by others, with a very few exceptions for unusual cuts, but I honestly think it’s out of a preference for the neatness of a steak, both in its appearance on the plate and in the slicing of it. …