It was a beautiful Sunday dinner, pretty minimal for all of its luxuriousness. The first course began with a delicious fresh spreadable local chèvre. chèvre from Lynnhaven Farm mixed with a little chopped lovage from Two Guys from Woodbridge, drizzled with a bit of Greek olive oil, a terrific seasoning salt (the gift of a …
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serrano ham, greens; mafaldine with garlic, tomato, thyme
It was the eve of Christmas, which we observe mainly with good cheer, a little irony, and a good meal, one that’s always on the light side, anticipating an even greater treat the next day, an approach, for what it’s worth, that mimic’s the Christian devotional tradition. Mafaldine happens to be one of the most …
fennel and chili-paved grilled tuna; sautéed tomato; potato
It was a steak, and while it looks like beef in the light recorded by the photograph above, it was tuna, and it tasted like tuna, which is to say, very good. Looking for music to accompany the meal, Barry turned up 2 very interesting composers totally unfamiliar to either of us until that night. …
oregano, chili-roasted squid, lemon; potato; tender collards
“squid | skwid | noun (plural same or squids) an elongated, fast-swimming cephalopod mollusk with ten arms (technically, eight arms and two long tentacles), typically able to change color. But that’s always only a part of the story. exactly one pound of fresh squid, mostly bodies, because someone else had just bought all the tentacles, …
swordfish belly; cherry tomatoes, marjoram; red mustard
Somebody else said it, but it totally makes sense: Swordfish belly is to swordfish as pork belly is to pork. Which means it’s absolutely wonderful, and explains why I’ve gone home with some every time I’ve found it in the market. Because it doesn’t show up at our local fish stands very often, this was …
smoked scallops, lettuces; thyme-grilled quail; pole beans
Once I got going with specialness, bringing home a super shellfish appetizer from the Greenmarket (where, incidentally, seafood always wild game, except for the delicious farmed trout from Dave Harris’s Max Creek Hatchery) the idea of a main course of grilled quail (delicious, but actually almost always ‘farmed game‘, when it comes to the experiences of most …
broiled red perch with garlic/anchovy/lemon; tomato; kale
Still working on that summer heirloom tomato thing, now heading toward mid-December. six beautiful 2 or 3-ounce orange/red ocean perch fillets [aka redfish, or rose fish] from Paul at the Pura Vida Seafood stand in the Union Square Greenmarket, rinsed and dried, both sides brushed with 2 tablespoons of olive oil mixed with a total …
grilled scallops, scallion; boiled potato, thyme; kale, garlic
It was a straightforward version of my usual treatment of sea scallops, and the vegetables were also pretty simply cooked. eighteen Hampton Bays sea scallops (14 ounces total) from American Seafood Company, rinsed, dried very thoroughly with paper towels then placed in a paper plate to prevent condensation, seasoned with local Long Island sea salt …
cod roasted with potatoes, smoked pepper; radish greens
Warm comfort, on a December evening, drawn from a cold earth and a still colder sea. one 16-ounce cod fillet from P.E. & D.D. Seafood Company in the Union Square greenmarket, washed and rinsed, carefully halved, placed in a platter on a bed of coarse sea salt, with more salt added on top until the …
salumi II, arugula; grilled mackerel, salsa; potatoes, lovage
Same salumi as yesterday, but different greens, bread. thin slices of the second half of a delicious, 4-ounce Jacöterie ‘Italian Style Salami’ soppressata crafted with pasture raised pork from Walnut Hill Farm in Ancramdale, NY arranged with well washed leaves of arugula from Norwich Meadows Farm dressed with a small amount of good Greek olive oil, Demi, …