It’s both a great fish and a luscious dish. Also, because of at least slight variations in the ingredients each time, starting with the kinds of tomatoes available, it never tastes quite the same. I think of that as a plus. the preparations began with a salsa, assembled about 30 minutes in advance inside a …
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marinated grilled octopus; potatoes, celery; sweet peppers
Neptune blesses our waters with an amazing variety of seafood, but the god has withheld one of my favorites. Supposedly there are no octopus anywhere within at least hundreds of miles of our own fishers, although I see links on line that suggest otherwise, so maybe it’s just that a demand isn’t perceived here. In …
skate wing, tomatillos, lemon mustard sauce; potatoes, rue
It was delicious, even if the photo reveals it was a little colorless. I’ve usually used tomatoes, in fact usually bright red tomatoes, when I’ve roasted whole skate wings, and I did bring home some small golden cherry tomatoes that afternoon, but in the evening I remembered that I’d been hoarding some tomatillos, which are …
crab cake on tomato salsa, with zhug; mustard kale, garlic
I didn’t get to the Union Square Greenmarket on Monday, so while I missed the P.E. & D.D. Seafood stall, that night I rewarded us both with a meal that included a pair of their crab cakes made inside their home by Delores Karlin, wife of fisherman Phil Karlin, that I’d defrosted earlier in the …
lunch of consequence
After last week’s detour through a one-stop condiment arrangement involving some homemade Zhug, today I went back to assembling a lot of separate things in little bowls for our traditional Sunday bacon and eggs early afternoon meal. It was a lunch of consequence. It included, not necessarily in any order: 6 fresh eggs from pastured chickens, John Stoltzfoos’ …
prosciutto, arugula; pasta, alliums, habanada, micro kale
There was a somewhat meaty first course and a vegan main, although since the flavors were so rich, Barry had to ask me whether meat had any part in the latter. It did not, so I think the suggestion of it came from the savoriness of the habanada pepper, the smokiness of the toasted pine …
marinated, breaded Swordfish, lemon; kale/mustard, garlic
There was nothing new in this entrée, except, I believe, for the greens, which were some kind of kale/mustard combination of which I didn’t get any description from the farmer the day I picked them up. They were quite sweet, and delicious, with much of the flavor of mustard, but with little of the bitterness …
scallops, lemon, spicy parsley; red napa, spring red onion
Pretty simple. thirteen Hampton Bays sea scallops (15 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 from P.E. & D.D. Seafood and freshly-ground black pepper, grilled briefly (90 seconds on each side) in a …
flounder with pink mushrooms, micro kale; haricots jaunes
Food is often about color, even when it’s not really about color. But food photography, even casual food photography, is always about color. Sometimes the colors change along the way, but that’s part of the story too. This time it was the mushrooms that gave a show. five ounces of some very definitely pink oyster mushrooms …
eggs and bacon for lunch: just give it a good zhug
‘Morgenblätter‘. As someone keen on both journalism and food, I often think of that beautiful 19th century waltz at breakfast time, especially on Sundays. I don’t actually hum it, but I enjoy all the pleasant associations of the word, with the usual exception of the contents of the news itself. Well, it wasn’t our usual …