I had learned from the Union Square Greenmarket app that there would be no fish sellers there Saturday (almost certainly because of the extreme cold), but I figured if I got there early enough, I might still be able to buy some local (Newburgh, an indoor aquaculture farm) shrimp for dinner that day. I also had …
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breakfast: eggs, bacon, sweet and hot pepper, herbs, toast
It was breakfast much as usual, but with fewer accoutrements today. We were hoping to get to Bushwick before sunset, so I was thinking that less would give us more [time in Brooklyn], so I skipped the alliums and tomatoes this time. the ingredients that did appear on our plates were half a dozen eggs from 2 local suppliers, …
cod baked with potatoes, habanada, micro radish; collards
I’ve often put together meals similar to and almost identical to this one, but we never tire of this combination. In fact it’s one of our all-time favorites, and not at all difficult, even the first time out. This time it was particularly good. Dave’s potatoes (Max Creek Hatchery) were an important part, and Migliorelli’s December collards …
pollock, zest, leek, habanada; potatoes, beet chips; tardivo
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 …
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 …