It’s a super fish, its flavor and texture poised between the most interesting of the rich oily seafood and the most delicate of white-fleshed varieties. I love it. four fillets (a total of one pound) of skinned local dolphinfish from Pura Vida Seafood (aka orata, or dorade, or, in the US, commonly attached to the …
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spaghettoni, roasted heirloom tomato, shishito, garlic, herb
I thought the pasta might end up being too easy, so I decided to add an anti. an uncured Salchichon, from a package of Colameco’s ‘Spanish Brand Deli Selection’, drizzled with a bit of a good Campania olive oil (Lamparelli O.R.O.), served with red dandelion greens dressed with the same oil, Maldon salt, freshly-ground black pepper, …
grilled eggplant; hammerhead shark; tiny corn; wild tomato
it’s a bucket of hammerhead shark steaks (I’d already picked out mine) I’ve never seen a hammerhead shark steak in the Greenmarket. In Friday I saw a hammerhead shark steak in the Greenmarket. That night I cooked the hammerhead shark steak I saw in the Greenmarket. It was a special occasion, since we were …
broiled ocean perch, alliums, aji, anchovy; tomato, basil
Summer perch. Last night I decided it might actually be a thing. I think what did for me it were the luscious ripe heirloom tomatoes I chose as the only accompaniment for this wonderful fish. nine small (less than 2 ounces each) beautiful orange/red-skinned ocean perch fillets from Danielle Bickleman at American Seafood Company’s stand at …
simple sautéed soft shell crab; haricot vert; grilled tomato
I had never cooked soft shell crab before, or, if I had, I no longer remember having done so, and it would have to have been decades ago. I’m pretty happy about my first outing (or, as it may be, my second). I spotted a bucket of live blue crab (Callinectes sapidus) in my Friday …
lemon pork chop; beet/lettuce/horseradish salad; cheese
Look, no tomatoes! They’ve been a part of virtually every meal this month, and the last, but it didn’t occur to me to include them last night. I was thinking we’d have a cheese course later, and I wanted to keep the entrée down to 2 elements; I knew there would be some color even …
scallops, tomato; savory flounder; eggplant; green tomato
It was one of those times when the amount of seafood was going to be either too little or too much. At first I decided to just go with the rather small piece of flounder, and make up the difference with an additional vegetable, but then I went back to the fishers’ stall and asked …
artichokes, chervil cream; mackerel, tomato salsa; squash
There’s no real connection between the first and second courses of this meal, other than the fact that the first directly preceded the second, and the second directly succeeded the first. The appetizer was merely assembled. a container of grilled artichokes with mint leaves and oil, from Eataly, divided onto 2 plates, served with a …
chorizo; cucumber, shallot, dill; potato, basil; seared pepper
I had no idea what I was doing until I did it. I started with the chorizo, picked out the cucumber, and then the potato, but because the cucumber was small and because I had no idea when I would use a potential third vegetable if it wasn’t in this dinner, 2 mild peppers were …
parslied/licorice-d cod; tomatoes, basil; potatoes, oregano
Licorice-d cod. The only thing about this meal that was not familiar was one of the herbs that found its way into it, with some help from Lani’s Farm. ‘Blue licorice‘, is what the little sign read, but it wasn’t blue, and it didn’t look like anything I knew that was associated with one of …