Archive for January, 2011

Aw Shucks!

Have screwdriver and ready to harvest

Aw, shucks!

Vacationing on the Florida Nature Coast. Camping on the beach. Full moon tide uncovers open water Gulf oysters. Wading in the wellies with a screwdriver and a bag. We admit we were totally unprepared for this feast, but we did have some Salma Hayek (sambal olek) and some lemon wedges from yesterday’s iced tea. Opened them with the penknife. Good Stuff!

P.S. Hard to admit this, but I ate about forty and got sick for a week. The wife ate six and no problem, go figure. I am such a glutton!


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Nice Buns!

Just risen to perfection

Eight hot dog buns

There is no written rule that determines that bread must be in a loaf. Either make one loaf and use the other half of your bread dough for rolls, buns, … sticky buns? We stretched the recipe by a half again and made these alongside our two loaves. Careful when adapting baking recipes and be prepared for failure. There is a chemistry to baking that is hard to tweak. But when you get it right, Good Stuff!

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Seasoned Tournedos of Foie Gras

Black Hawaiian Sea Salt

A rare treat when out to eat, foie gras is a far more reasonable luxury in the safe and comfortable confines of our very own kitchen. We’ll not go in to a definition or defense, simply revel in the pleasures associated with this very special dish.

Buy foie gras only from a seller that has earned your complete confidence. Keep it very cold. Bring a cooler to market, if necessary.



Hot Seared and Deep Even Scoring

Tournedo of Grilled Foie Gras with Concord Grapes and Yogurt Pancake

Slice the foie into 1/2 to 3/4 inch slices. Season heavily, particularly for grilling. Cook foie gras at very high heat. Ventilate well if cooking indoors. Sear for 1-2 minutes on each side, or until deep mahogany brown. Allow to rest in a very warm oven for 5 minutes and serve very hot with pancake and tart sauce. We put some homemade jelly and aged balsamic vinegar into the hot pan after removing the foie gras. Good Stuff!

Tournedo of Grilled Foie Gras with Concord Grapes and Yogurt Pancake

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