StephanieL Posted May 1 Share Posted May 1 From time to time on NextDoor, folks will advertise if they have extra fish to sell from a particularly good outing. Yesterday, a guy on my local board was advertising freshly caught halibut, $10/lb for whole and $15/lb for filets. I went with the whole, after having him gut and scale it, and got a 4 1/4-lb beauty. N grilled it with a herb garlic butter. For sides, we had sauteed rainbow chard leaves (with garlic, S&P, and a little Herbes de Provence), grilled summer squash and chard stems, new red and white potatoes roasted in duck fat, and a simple salad of lettuce and carrots from our garden with a lemon-anchovy dressing. Goose Island 312 to drink; peach cobbler that I picked up at the farmer's market for dessert. Quote Link to post Share on other sites
Diancecht Posted May 1 Share Posted May 1 chicken in red sauce; broccoletti braised in olive oil with onion, zucchini and preserved lemon; cherries in red wine syrup with fresh bay leaves, served with ricotta cheese. i adjusted the sugar so it wasn’t overwhelming. definitely a keeper. Quote Link to post Share on other sites
Sneakeater Posted May 2 Share Posted May 2 Hey those cherries! Quote Link to post Share on other sites
joethefoodie Posted May 2 Share Posted May 2 First bunch of the season for me - at Tompkins Square Park. Used half for a stir-fry of chicken thigh, mushrooms, and ramps. Was good. And boy - these can really make the apartment stink! Quote Link to post Share on other sites
Sneakeater Posted May 2 Share Posted May 2 I love that stink. Quote Link to post Share on other sites
voyager Posted May 2 Share Posted May 2 2 hours ago, joethefoodie said: Not pretty, but still qualifies as a print and frame. Quote Link to post Share on other sites
voyager Posted May 2 Share Posted May 2 On 4/30/2022 at 8:22 PM, Diancecht said: cherries in red wine syrup with fresh bay leaves, served with ricotta cheese. Bay leaf. Interesting. I always save a pound of cherries in season for a compote we serve with cheese platters. Either water bath for shelf stability, freeze or they'll keep like jam in the fridge almost indefinitely. Quote Link to post Share on other sites
Diancecht Posted May 2 Share Posted May 2 ty they’re for some herbal notes lent to the syrup. Quote Link to post Share on other sites
Diancecht Posted May 2 Share Posted May 2 baked black sea bass with cauliflower and onion home fries; green salad with ranch dressing or shallot vinaigrette Quote Link to post Share on other sites
Wilfrid Posted May 3 Share Posted May 3 Scrapple (again) but this time with a version of sauce charcutière. Mustard, butter and almond flour melted together, add red wine, add finely diced cornichons, season. Recipes call for white wine, but I don't really want to drink white wine with this kind of dish. Quote Link to post Share on other sites
voyager Posted May 4 Share Posted May 4 Husband said he was "starving", so a very early supper. Sweet Italian sausage, garlic, tomato, giant Limas, chard. Parmesan at plating. Really good! Quote Link to post Share on other sites
StephanieL Posted May 4 Share Posted May 4 N used the leftover halibut from Saturday in a bake with mushrooms, sliced potatoes, and a cheese sauce. Quote Link to post Share on other sites
Sneakeater Posted May 4 Share Posted May 4 For the halibut. (I’ll be here all week.) (All year even.) Quote Link to post Share on other sites
Diancecht Posted May 4 Share Posted May 4 leftover chinese takeout (without any rice) Quote Link to post Share on other sites
joethefoodie Posted May 4 Share Posted May 4 leftover rice (without any chinese takeout) Quote Link to post Share on other sites
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