It’s all about too much of anything, and in this case, something that doesn’t come cheap, but it’s hard to do portion control when the fish don’t cooperate. I’m not sure about sea bass, but many fish species run in schools. This time the class was all of a size where 4 fillets were an overly …
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flounder with sage, habanada, scallion; eggplant with mint
I think I sometimes take flounder too much for granted. It’s easy to cook, and it’s something of a blank slate; It’s lean and somewhat flaky, with a firm texture; it has a mild sweetness, and it can be cooked with the lightest of sauces. But this time I had to bow my hat to Paralichthys dentatus …
steak, lemon peppercress; sweet peppers, basil, balsamic
The Culotte. We’ve been enjoying this cut for many years [the history]; it’s become one of my favorite beef steaks. I stopped in at Dixon’s in the Chelsea Market a week or so back, looking for two small steaks I might grill on top of the range to accompany a good vegetable. I was very happy …
smoked hatch pepper sausage, Spätzle noodles; tomatoes
Red or green? The sausage was German, but with a bit of a kink (there was a lot of spice). Still, it was produced by a family-owned and now legendary New York German butcher shop, so we both thought of pursuing the idea of a German meal through a judicious choice of its accompaniments, even if it would …
bluefish baked ‘Greek style’; okra sautéed with habanada
I’ve now prepared this dish twice, and last night it was at least as delicious as the first time. There is a lot going on in it, but I’ve become convinced that bluefish was made to be richly accompanied: It’s not like this strong fish is likely to be easily overwhelmed by anything, even this combination of tomato, onion, …
carciofi ravioli, habanada, heirloom tomato, micro scallion
While I usually pull out a package of filled pasta because it simplifies making a meal choice, we also really enjoy them, and they still offer the possibility of individualizing them, sometimes with creative additions. This simple artichoke-filled ravioli was a good example. The sauce was superb, as the picture may suggest. Most of the credit has to go …
spinach ravioli, garlic, habanada, tomato, pinoli, lovage
If I’m rushed enough to decide it’s time for a quick prepared fresh pasta, and too rushed to think about what to do with it, I often give myself a break and look on this site for inspiration, and sometimes for a complete model. On Thursday that’s exactly what I did. Some 9 months after enjoying the original (or maybe …
cacio e pepe, habanada, 2 foraged greens, tomato, cheese
I love the small challenge of building a meal around pasta, and it’s particularly easy when I can start with a filled pasta from a good local source. Regional specialties, new inventions, or just out-of-the-ordinary ones are always good. ‘caccio e pepe’ ravioli from Luca Donofrio‘s fresh pasta stand inside Eataly Market, finished in a pan with …
mushroom pasta, wild garlic, pepper, olives, lovage, cilantro
Dinner for two, assembled quickly last night (May 4) after a long day at an art fair. between one and two tablespoons of olive oil heated slowly inside a large high-sided tin-lined heavy copper pan with a crushed piece of dark habanada pepper, and a handful of wild garlic bulbs from Lani’s Farm, the garlic not allowed to cook …
baked eggs, leeks, tomato, habanada, crème fraîche, herbs
It was again Sunday breakfast with eggs, this time without the bacon, but with tomatoes (which usually make an appearance at this time) – and leeks, which were standing in for one or more of the smaller alliums which are usually a part of our weekend treat. Because of other commitments, right now I’m in the midst of …