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See Weed and Squeed

Plated Calamari and Hijiki Salad

Plated Calamari and Hijiki Salad

Pickled Hijiki Salad

Pickled Hijiki Salad

Fresh calamari is still around the local shops and it is cheap! Sometimes they’ve even cleaned it already for you. A great time saver as this can be an arduous and dirty process. Quick fried and tossed with a hijiki salad. You can kick up one from the seafood shop with some vinegar and spice or soak some dry hijiki and pickle it yourself. We used a hot and sour vinaigrette left from another dish. Let the calamari cool very slightly before tossing the salad. Serve immediately. Good Stuff!

 

Hot, Sweet, and Sticky

Plated hot and sour pork belly with garden fresh bells, asparagus, and peanuts.

Plated hot and sour pork belly with garden fresh bells, asparagus, and peanuts.

Getting cold out. Let’s make it warm in. One belly of pork from the market cut into slices, chicharones style. Seasoned heavily with salt and pepper and browned in a dry pan. Cover with milk, a few leaves of rosemary, and one bay leaf. Bring to a boil, cover and place in a 300 degree oven for two or three hours. Until tender yet firm enough to handle. Reserve liquor(we used it to make the rice and to season the vinaigrette.) Chill the bellies thoroughly. Slice into portions and crisp them in a 375 degree deep fryer. Bite size is the way to go. The dressing is simply a reduction of mirin, vinegar, hot sauce and stock, carefully balanced. Toss with any crisp vegetables and some scallion. Good Stuff!

Milk braised pork belly with their liquor in the background and hot and sour vinaigrette working screen right.

Milk braised pork belly with their liquor in the background and hot and sour vinaigrette working screen right.

Wholly Yours

 

Whole roasted black sea bass, Tautog.

Spring vegetable stuffed  black sea bass.

I love this town! Fresh fish almost literally falls from the sky right into your lap! We went right into the garden and gathered some savories – garlic scapes, peashoots, and onion bulbils, the partially developed onions resultant from the huge flowers the onions have borne all spring.

 

Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Stuffed the fish liberally, oiled it, seasoned heavily with salt and pepper, a few lemon slices, et voila – into the bag, en papillote.

 

 

en papillote

en papillote

The grill is hot, big bed of coals. Oil the bag very well or it will burst into flames. Cover the grill somewhat tightly, while it needs some air, too much will cause a conflagration! Ten minutes. Remove from heat, remove from bag, remove from bone. Serve with cold white wine – Mearsault?! Good Stuff!

 

 

 

 

Good Stuff! Tautog en papillote!

Good Stuff! Black sea bass en papillote!

 

 

 

 

 

 

 

Nemo – Found

Niceness on the half shell

Niceness on the half shell

019What’s for dinner? Trudge through a foot of salt slush and grab yourself some cold water oysters. Very cold water oysters. Bottoms up! Good Stuff!

Garganelle!

Hand rolled garganelle for birthday mac n cheese

Spread out to dry overnight¬† After years of rolling pasta dough and feeding it through cutters for linguine, spaghetti, etc., we’ve finally tried our hand at shaped noodles. The handmade macaroni, garganelle, seemed to be the easiest shape to start with, it was only a matter of approximating a garganelle board for the rolling. We used a sushi mat, ordinarily used to roll sushi. The grooves are important to the sealing process while rolling. It turns out that the egg wash is completely unnecessary. The most important thing in our estimation is to keep your dough squares small, just over an inch on a side. We broke a likely handle off a wooden spoon and set to rolling, for the next four and a half hours. Worth it? Got four meals worth of noodles. Good Stuff!

Served with Manchester cheddar bechamel in a mac n cheese and an aged New York strip with chimichurri. Just can’t get enough of that Good Stuff!

 

 

Plans are laid to be broken and reissued!

Big garden, no time for modest plans. Weeding is already overwhelming, but we are eating a salad everyday. Good Stuff!

Plated with crisp potato, tomato vinaigrette, and braised Tuscan kale

Assembled ingredients

Fresh Cod and a deep craving. My wife has been asking for Asian flavors, went for one of my favorite dishes from an old Pac Time/Pac East menu. Made a tomato vinaigrette with some marinara, added some ginger, coriander, cardamon, and clove along with some Chinese black vinegar. One peeled tomato cut in quarters for the plate. Some braised Tuscan kale, used guanciale for the fat and spices, some ginger, basil, and shallot. And the star, barely cooked cod, about mid-rare. Cooked the potato crisps ourselves, but they work just as well from the can. Good Stuff!

 

 

Guanciale with ginger and shallot.

 

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