Piece of cake. I have been neglecting this blog for months, first because I just got distracted by other stuff, and because I didn’t want to spend as much time on it as it demands. Then it was because of the additional perturbations that arrived early in March, those related to the pandemic, whose distractions …
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epazote/garlic-stuffed scallops; tomato, red cress ‘salad’
They were small, but they took grill marks like never before. eighteen smallish sea scallops (14 ounces total) from American Seafood Company, rinsed, dried, slit horizontally with a very sharp knife almost all of the way through to accommodate tiny spoonfuls of a mixture of some fresh chopped fresh epazote and a bit of spring …
sea bass, mushrooms, aji dulce, basil sprouts; potato, chive
This entrée was very familiar, but also very special, the latter because of one ingredient, a garnish that didn’t want to be just pretty. It was also Good Friday, which still retains some specialness for this cultural Catholic atheist. two 8-ounce Black Sea Bass fillets from American Seafood Company, washed, dried, seasoned on both sides …
fennel rubbed tuna, payqu; open brussels sprouts; tomato
This entrée would have been totally familiar on our table, and so also here on this blog, if it weren’t for two of its elements: the herb that garnished the tuna, and the unusual form of some otherwise common green vegetable. 15-ounces of yellowfin tuna steak from Pura Vida Seafood, rinsed, dried, halved, tops and …
roasted cod, dried smoked pepper, potato, tomato; lacinato
I do this dish, or variation of it, more often than any other in my kitchen practice. There is good reason: It’s simple, always delicious and, for us at least, extremely good comfort food. I don’t know why I’m posting it now when I’m so far behind, and also otherwise distracted, except that this was one …
smoked scallops, sauced, wild dandelion; potatoes; tomato
I’m writing shorter posts here, at least for a while, since I had neglected publishing anything at all for weeks. I may later go back and resurrect a few of the more interesting meals that never made it in print here in February and March, but I’m making no promises to myself that I will …
sautéed sea bass, chili mushrooms; endive, balsamic butter
This blog has been silent for two months, so I can’t blame my neglect on the plague abroad in the land today. Going forward however, I’m going to invoke the impact of the coronavirus as at least a part of the explanation for why these posts ae going to be more abbreviated than they were …
tuna after “I Like Tuna Cooked, Not Raw” Dave Pasternak
I borrowed the recipe from David Pasternack, who’s known for his his love of raw seafood, and in particular crudo, something I can share with him, although mostly only as a concept, but the title of the New York Times article where I found it is, ‘THE CHEF; I Like Tuna Cooked, Not Raw‘. So …
sea bass with mussels, tomato, saffron; tardivo, rosemary
Surf and surf. There wasn’t enough sea bass left in the bucket at the market, so, beating Paul to the punch this time (he usually asks, “anything else?” even when I’ve already selected 2 full portions of something, I added a bit of shellfish that had also been harvested from our local waters. It’s now …
bresaola, wild cress; tagliolini, rock shrimp, chili, fennels
It was New Years Eve, so in our tradition there would be a delicate meal which included seafood in some form, and/or maybe an equally light pasta. This year it was both, with some excellent local bresaola substituting for the more common first course of oysters. Some wonderful bresaola (2.5 ounces) from Salumeria Biellese, a …