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Archive for the ‘foraging’ Category

 

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!

 

 

 

 

 

 

 

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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!

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Greening of the Menu

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!

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Matanzas blufish fillet with kumquats and meyer lemon

Much like your humble blogger, the bluefish have fled south for the winter. There is, however, nowhere to hide from our hunger! This sizely snapper was taken from beneath a school of fingerling blues in the Matanzas inlet. While he likely enjoyed the company he was keeping, we enjoyed him in the company of some fresh sugar snaps, cilantro scented polenta, and a kumquat and meyer lemon butter. Good Stuff!

 

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Timely Arrival

Ice Cold on the Half Shell

Finally, the first day of bay scallop season. Went tonging with the wife, did pretty well. Saved the oysters for Thanksgiving but we will obviously have to return for more scallops. Served with very spicy mayo and lemon slices, Good Stuff!

 

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Back in the Saddle

Fresh Montauk "cooling" water oysters

The water is finally cooling and the shellfish are back on the menu full time! Soon we’ll be taking scallops. I cannot say that I have not seen any on the oyster beds. Looks like Nov. 6 will be the first day of season. See you out there!

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Gettin’ Crabby!

The dog days of summer are upon us. Languid breezes chase us outside and sweep in a mighty appetite. These hot days mark the height of the local blue crab season. You will find them in most local markets and, if you are very fortunate, in the back of your neighbor’s pickup! Rinse them very well and throw them in the biggest pot you own with some of the season’s first corn, early potatoes, some sliced lemon and seasoning. Lots of seasoning. There are many brands of seasoning, we will use any spice mix at hand, steak rub, crazy salt, anything goes. While there is little labor at the beginning of the crab boil, the work comes at the end. The cleanup, and the salvaging of all crabmeat. Clean all crabs the day you cook them, right after dinner. Refrigerate immediately and use for crab cakes or crab salad. Good Stuff!

Crab Cakes

 

1 pound crab meat

2 eggs

1 small onion, chopped

1 red bell pepper, chopped

2 Tablespoons parsley, chopped

11/2 cup bread crumbs or diced stale bread

1 Tablespoon crabboil spice

 

Sautee the pepper and onion lightly and chill. Mix crab and bread, let sit for a few minutes and add remaining ingredients. Allow mix to set for twenty or thirty minutes and then assemble into cakes by hand, patting and handling gently. Fry in hot oil on both sides and drain well before serving.

 

Crab Salad

 

½ pound crabmeat

2 Tablespoons minced red onion

1 Tablespoon chopped cilantro

1 teaspoon olive oil

1 lime, juiced

salt and pepper to taste

1 avocado, split, and pit removed

 

Combine first six ingredients. Drizzle some olive oil over avocado halves. Season with salt and pepper and fill each with crab salad. Good Stuff!

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