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Posts Tagged ‘lemon’

 

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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Beachside smoker, baby!

Sauteed onion and jalapeno and shredded cheddar added to the cornbread batter

Vacation will not slow the smokin’ apparatus. We plug on. Winn Dixie sale on pork roast, maybe too lean, but we make up for it with much olive oil in the mojo. Fresh cornbread hopped up on cilantro and other savory garnishes and a refreshing salad of local romaine, homemade preserved meyer lemon, and sliced pear. Something else, entirely. Started the day before when we cleaned the preserved meyer lemon and soaked the pork in the brine from the lemons for about fourteen hours. Served tepid with soft butter, mojo, and meyer lemon vinaigrette. Good Stuff!

 

 

 

The full spread with cornbread, mojo, and pear and preserved meyer lemon salad

 

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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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Sun Tea

covered to keep out bugs, rain, dirt...

sweeten to taste. drink soon!

Sometimes the simplest preparations are the best. Sun tea, 1 bag for each cup of filtered water. It only takes a couple hours. Sun tea has a markedly mild flavor that can be brought down even more by adding more filtered water after brewing. Sweeten and lemon to taste. We like to leave the lemon in to leech out some lemon oil. Good Stuff!

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