Category Archives: seafood

7 Fishes First Course: Anchovies, Jalapeno, Sweet Pepper, Creme Fraiche, Lemon Zest, Italian Honey

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First of many courses for the Seven Fishes Dinner
Anchovies, Jalapeno, Sweet Pepper, Creme Fraiche, Lemon Rind, Italian Honey

Cutting the jalapeno

Italian honey

Arranging the anchovies in the spoons

Adding jalapenos

Slicing red peppers

Nice and easy.

 A dollop of Italian honey.

Creme fraiche

Ready to serve.

Viola.
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Oyster Bay Annual Oyster Festival

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Because I am a lover of the ocean, its creatures and its fruits, I try to keep track of food events that celebrate things I like. One of these gatherings is the Oyster Festival in Long Island, where large quantities of raw oysters are shucked and served to its thousands of attendees each year. The festival has grown a lot since I first attended it five years ago and now includes a fair with rides, and other street fair treats like funnel cakes and watered down lemonade. It was a breezy day I spent with some fun friends. Here are some festival staples. 
Oysters: Fresh though not so pretty. Super long lines though so we didn’t get seconds.
Fried oysters were tasty but a little on the greasy side.
Clam chowder was nice, hot and hearty.
The crowd around the oyster booth.
Can you believe that the festival was a dry event (i.e. no alcohol)? 
Well we fixed that, didn’t we? Thanks to unlimited sarsaparillas, we were set for the day.

Fanny’s Ginger Fish and Cold Sesame Buckwheat Noodles

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One evening at a friend’s house, a friend of theirs named Fanny magically appeared with a whole fish in a brown bag. After a few minutes in the oven and stirring up a fragrant mixture in a pan, she came up with this simple but sumptuous fish dish that we’ve tried to replicate since. Below is a recipe for the fish as well as a made-up cold noodle dish that I’m sure is a mockery of someone’s Asian sensibilities. Tough.  🙂

Enjoy!

Fanny’s Ginger Fish

 
In a greased glass baking dish, bake one whole fish covered in foil  at  400C. Bake for 15-20 minutes then remove promptly. While the fish is resting, in a pan saute ginger strips in sesame oil until brown then drizzle with a little bit of Kikkoman Soy Sauce. While hot, pour ginger and oil mixture on top of fish and serve. 

Cold Sesame Buckwheat Noodles

In a boiling pot of water add 1-2 servings of buckwheat noodles then turn off the heat. Soak the noodles for five minutes, drain and soak the noodles in cold water until ready to serve. In a separate bowl mix together chopped ginger, 2 tablespoons soy sauce, 1 tablespoons white or rice vinegar, 2 tablespoons water, 1 teaspoon sugar and 1 teaspoon sesame oil to taste and then serve on the side. Drain noodles well and top noodles with scallions before serving, allowing diners to spoon the sauce over their noodles to their taste.


Favorite Things: Dollar Oysters at Cornelius

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Cornelius on Vanderbilt Avenue in Brooklyn has everyday Happy Hour Oysters for $1 apiece, and they are by far the cleanest and most flavorful oysters in Brooklyn other than Blue Ribbon’s selection which start at $3 or $4 each.

These are perfect for pre-dinner yums although we often order it with their great fries, mac n’ cheese, and sliders. Perfectly good cocktails at regular price are available as well as $4 drafts and house wines.

We usually house two dozen oysters each at one sitting. Anyone else out there who can do better? These Oysters are fine!

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