Monday, April 30, 2012

The Expensivest Sandwich

I believe this photo illustrates the simplicity of the Lobster Roll.

What 4 basic ingredients are needed to make a true Lobster Roll?

Monday, April 23, 2012

Fish last Friday

Stockton Market in Stockton, New Jersey, on the Delaware.


and came home with a few savories for dinner.

This is why I always save shrimp shells in my freezer.

This may be overkill, but sometimes you just have to go for it.
3 1/2 inch Cotuit oysters on the halfshell with uni from Maine
and wasabi.  Briny, creamy, pungent, and ultra-fresh.

The beginning of softshell season.  
I absolutely could not pass these up.

Freshly shucked Maine diver scallops, seared and served
on top of roasted fingerlings, and asparagus from New Egypt.
That shrimp stock was reduced and mounted with some 
whole butter.  It's nice that the back patio herbs are here again.

Sunday, April 22, 2012

Great Day, Great Dinner

Tuna Tataki.  And a third of it was already gone.  Huge portion.

The freshest salmon seared with chili powder, then served with
a chile/citrus juice and chopped scallions and chiles on top.

Olivia slayed the Dragon Roll and went California Dreamin'.

It's so nice to be appreciated and recognized by your local
favorite restaurant for being a good customer.  Unagi (eel)
in the foreground, then two spoons of ultra-fresh Uni
(sea urchin roe),  King Salmon sushi,  Tri-Me roll (fried oyster,
mango, avocado and shiso inside, then Tuna, Salmon, and
Yellowtail on the outside).  Last but not least, an overstuffed
spicy tuna roll.  If these guys ever close their doors, we're selling 
the house and moving to where they set up shop next.  

Monday, April 2, 2012

Now's the Time

At 1.69 a pound, we'll be having the 'royal vegetable' often this
time of year.  Boiled for 3-4 minutes in well-salted water,
all this needs is a little olive oil and lemon juice and you're good
to go.  Since the chives have been pushing up as well, chop
some and sprinkle on top.  And keep a clothespin next to the toilet.

"I stick to asparagus which still seems to inspire gentle thought."
-Charles Lamb, British essayist, in "Grace before meat"

I love asparagus with lamb.

Sunday, April 1, 2012


Arugula and Prosciutto pizza with ricotta, mozzarella, onions, 
and basil underneath.  And nothing for dessert.