Archive for the ‘Seafood’ tag
Last week’s Food52 contest was for “Your Best Pasta with Seafood”. I entered my pasta with smoked salmon, cream and dill, but I didn’t make the cut. The winner was LastNight’sDinner, who submitted a recipe for Linguine with sardines, fennel, and tomato. She describes it as “pantry meal” because the majority of the ingredients are things that you can always keep on hand, and this dish can be thrown together in 10 minutes. It packs a lot of flavor, uses sustainable seafood, and it definitely deserved to win! Here is a link to the post on Food52. The only thing I did differently was to add some parmesan cheese (because that always makes pasta better!)
Every once in a while you need to have a meal ready on short notice, and you want something relatively healthy and definitely tasty. Seared tuna is a great way to go in this situation. Almost zero prep time, 5 minutes in a pan, and you have dinner. Throw some sauteed vegetables with miso butter (cribbed from Momofuku, of course) in there and you’ve got a meal that looks like it came from a high-end restaurant right in front of you, in 10 minutes. All you need is a good source for fresh tuna, of course:
It has been a long time since I have contributed to Food52, and I’ve felt like a total slacker. But this week’s contest was for “Your Best Seafood Pasta”, and anyone who reads this blog with any frequency knows that I cook lots of seafood, and lots of pasta, so I had to work up something great to submit to this contest. What I decided to do was a twist on a traditional recipe that I’ve been cooking for years (the first iteration of this dish was when I was back in High School in Arizona, and my Mom would have leftover salmon, and my favorite dish in the world was fettuccine alfredo).
See, this dish is GOOD FOR YOU, because it has peas and salmon in it! Nevermind the cream, butter, and pasta. It’s totally healthy. Or something…
Yesterday I went to the beach to watch the sunset, and it happened to be low tide. I had planned to make a big pot of red sauce with spaghetti for dinner, but as I walked out onto the flats I saw the telltale marks of a clam bed, and within 5 minutes I had a dozen steamers. Dinner plans changed from a red sauce to a white wine and butter sauce with clams.
Last weekend I was at my marina in Connecticut and I saw a friend of mine pulling something out of the water with a net on the dock across from me. Upon further inquiry, I found him with a big bucket of blue crabs, plucked fresh from the water. I immediately grabbed my net, and went to work. How can you pass up fresh blue crabs?
During my recent trip to San Francisco I stayed with my friends Ilse and Tommy in their home in the Haight-Ashbury district. To thank them for their hospitality I decided to cook them dinner the night before I left, and since I was wandering around down in the Fisherman’s Wharf district earlier that day, the obvious choice for a special dinner was fresh dungeoness crab.
Yesterday while wandering the flats at the Cape, we ended up heading toward Orleans. Out in the distance we saw people crouching over clusters of what looked like sea grass from afar, but what actually turned out to be an oyster farming operation. After chatting with the owners for a while about the business, we were offered oysters to take home. How could we say no? We saved a few to eat raw, but put 8 of them towards a quick Oysters Rockefeller.
Yesterday I went for a walk on the beach and came back with a dozen fresh razor clams. Razor clams are an often overlooked member of the mollusk family, and are not usually available in most fish markets. They are relatively difficult to catch, and are not commercially fished like other clams. At low tide on the bay at the Cape you can find as many as you want, as long as you know where to look, and I’ve been eating them since I was little. They work well in chowder or in baked stuffed clams, but they are also delicious on their own. They may look a little intimidating, but if you ever have the opportunity to eat them, you won’t regret it.
Welfleet, just north of Eastham where my family has their house, is famous for its oysters. For a buck apiece you can get fresh whole oysters from any fish market in town. They’re $2 each shucked at the Beachcomber, Welfleet’s famous beachfront concert bar where just last weekend I saw Peter Tosh’s son perform. Shucking oysters is a bit of a chore, but once you get the hang of it they’re not all that bad. You’ll need a clam knife to open your oysters, and I recommend wearing a glove or using a towel to protect the hand holding the oyster while you do it. Slide the clam knife into the seam on the front of the shell, run it around the edges of the oyster, and open it up. Detach the muscle that holds the oyster to the shell, and serve on the half shell with horseradish, cocktail sauce, and lemon.
Today and tomorrow, Saturday June 12th, Citarella on the Upper West Side is celebrating National Lobster Day with an amazing deal: live lobsters for $4.99/lb! Though I’m a bit spoiled, and I eat a lot of lobster in the summertime since I have my own traps out in Long Island Sound (and let me tell you…Long Island Sound lobsters are SUPERB. I’d eat them over a Maine lobster any day, but I digress) I had to take advantage of the sale for dinner tonight.
One of my favorite ways to eat lobster is to bisect them and cook them in a pan with butter, white wine, shallots, garlic, rosemary, and crushed red pepper. The lobster juices infuse with the sauce, which is served along with the lobster for dipping. A little squeeze of lemon at the end, and you’ve got the best lobster you’ve had in your life. But don’t take my word for it…go out and get some lobsters and give it a try!