Last night we made our first jewfish. I felt a bit uncomfortable ordering it - can't find on the net where the name came from and if I should be concerned about it not being very pc. It's a kind of grouper and it's delicious, proving that a fish by any other name can still taste good.
It's a thick and meaty fish and didn't need much done to it to bring out some lovely flavor.
We put the large fillet on foil on a baking tray, sliced garlic and ginger onto it, salt and pepper, drizzled EVOO on top, put a cover of foil on it, sealing the edges. We cooked it for 20 minutes at 180C, but it's good to check on it so that it doesn't get over done.
Made a sauce of EVOO, cashews, garlic, ginger, honey, rice wine vinegar, white wine vinegar, salt, pepper, basil, the juice of one small local lime, and water, all blended thoroughly with a bar mixer to the consistency of mayonnaise.
Delicious.
Tuesday, March 31, 2009
Wednesday, November 12, 2008
back home
After a month and a half of busy leave-taking, I've officially gone from London and spending some time back in my home ground in Pensacola, Florida. There was plenty of good food in those last days in London, but now my world has turned and it's biscuits and gravy all around.
This morning I participated in a time-honored ritual of grits and biscuits at the Coffee Cup, Pensacola's best food landmark. The woman at the griddle said she's been there 30 years; the two old gentlemen at the table next to us have probably been meeting there every Veteran's Day - or every Tuesday - for twice that long.
The biscuits were high, light and buttery; the grits were creamy and begging for the over-easy egg. Welcome home!
This morning I participated in a time-honored ritual of grits and biscuits at the Coffee Cup, Pensacola's best food landmark. The woman at the griddle said she's been there 30 years; the two old gentlemen at the table next to us have probably been meeting there every Veteran's Day - or every Tuesday - for twice that long.
The biscuits were high, light and buttery; the grits were creamy and begging for the over-easy egg. Welcome home!
Wednesday, September 24, 2008
On a Soup Roll 2
Okay, people in this house are on the brink of colds, so I took it as my mission to stop that nonsense in its tracks.
The Get Better Bacon Soup:
1 large red onion, large chop
4 large cloves of garlic, chopped
thumb of fresh ginger, chopped
olive oil to cover and saute
salt, pepper
sage
2 dried red chili's
add water and stock to taste
simmer it for a bit
chop 1/4 rasher of bacon and pop it in
simmer it for another bit
Serve with a beautiful sunflower shaped pull apart bread from L'Epicerie deli on the corner, along with a dish of olive oil for dipping, with 4 cloves of chopped garlic sunk to the bottom of it, salt and pepper. And Whitstable Ale, the get better beer.
Feeling better already!
The Get Better Bacon Soup:
1 large red onion, large chop
4 large cloves of garlic, chopped
thumb of fresh ginger, chopped
olive oil to cover and saute
salt, pepper
sage
2 dried red chili's
add water and stock to taste
simmer it for a bit
chop 1/4 rasher of bacon and pop it in
simmer it for another bit
Serve with a beautiful sunflower shaped pull apart bread from L'Epicerie deli on the corner, along with a dish of olive oil for dipping, with 4 cloves of chopped garlic sunk to the bottom of it, salt and pepper. And Whitstable Ale, the get better beer.
Feeling better already!
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