It is a fine fish, and this recipe is very fine; also, together, fish and recipe can offer some interesting variations, including many more than I have essayed, although I have to admit that this one has become almost a standard for me. one 15-ounce pollock fillet from Pura Vida Seafood, rinsed, dried, halved, and seasoned on both sides …
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rigatoni with melothria, habanada, lemon, micro scallion
I had no idea what I was going to make for dinner, other than that it would be a pasta, until I looked at the inventory of vegetables and other stuff I keep on line on my Evernote application. I proceeded to write out a number of possibilities on a sheet of scrap paper, then circled some …
prosciutto, cress; beet fusilli with butter, habanada, sage
It was still a simple meal, even though there were two courses. Also, each could be assembled surprisingly quickly. four ounces of Applegate ‘Naturels’ prosciutto from Whole Foods Market, drizzled with a very good Sicilian olive oil, from from Agricento, Azienda Agricola Mandranova (exclusively Nocellara olives) served with upland cress from Paffenroth Gardens, dressed with the same oil, Maldon Salt, freshly-ground …
tautog sage/olives/chilis; cress; sunchokes bay/habanada
The tautog, or blackfish, is one of my favorites, and it has a close association with one of my favorite places in all the world, the State of Rhode Island and Providence Plantations. This is the treatment I use most often for this noble fish. Tonight it was also one of the most successful. * two 8-ounce filets of Blackfish/Tautog from Blue Moon Fish, prepared …
baked eggs, leeks, herbs, habanada, tomato, crème fraîche
We took a break from fried eggs at breakfast today. I baked eggs, and a few other odds and ends, inspired in part by the rare appearance in the refrigerator of both crème fraîche and heavy cream, not to mention some very ripe tomatoes and a wonderful sturdy and crusty bread. It started with leeks. …
oregano/chili/habanada/lemon-roasted squid; mizuna
I was afraid I might have gone overboard in gilding a magnificent sea creature this time, reaching beyond the formula in the original River Café Cookbook recipe in order to add, not just habanada, but fresh habanada to the mix with which I would roast some squid, and then, as a final garnish, some micro radish. But, possibly because this …
lemon-habanada pork chop, chervil; savoy cabbage, cumin
What can I say? A very juicy pork chop and an equally succulent cabbage, two of my favorite things, and here presented very simply. two fresh 9 or 10-ounce pork chops from Flying Pigs Farm, thoroughly dried, seasoned with sea salt and freshly-ground black pepper, seared quickly on both sides inside a very hot, heavy enameled cast-iron …
pasta, alliums, lemon, chilis, habanada, smoked swordfish
Pasta has a wonderful affinity for any smoked food, whether meat, fish, or vegetable, and this recipe, in which I had incorporated smoked monkfish the first time I worked with it, is an excellent exemplar. one small pink onion (“I like to call them rosé onions”, Tyler, who grew them, told me) from Alewife Farm, thinly-sliced, and half a …
monkfish inguazato; roasted romanesco with habanada
Say it fast: ‘coda di rospo inguazato con broccoli romanesco‘. We had returned from a month in Berlin only 4 days earlier, where ‘monkfish’ is called Seeteufel [‘sea devil’], a response to its appearance when hauled from the sea. I’ve been enjoying using German names to describe food normally not specific to German cookery, but I wasn’t tempted …
roasted striped bass; micro radish; pole beans, habanada
It was the first meal that I had actually cooked in over a month. Because of a little sleep deprivation and the inevitable jet lag which followed on our two flights from Berlin (a total of 12 hours), I didn’t want to be too ambitious, but I did want it to be a proper welcome back. Also, it …