October 15, 2011 § 1 Comment
Day 4 … halfway through our week of eating and drinking stuff as homegrown and as local as possible. How’s it going? Great. In fact, we might have too much food. Well, we’ll make it to the end, definitely.
Okay, I had promised some scintillating breakfasts. Not happening on Day 4. The morning meal, to me, is utilitarian. I know, that’s the wrong way to think about it. You’re supposed to eat breakfast like a king, lunch like a queen and dinner like a pauper. Or something like that. I honestly don’t have the stomach for breakfast until, say, 9 am.
Day 4 was a whole two days ago. Let’s see if I can remember what we had.
Flat Black coffee. Maine’s Own Organic Milk. And honestly, I may have had an apple. I know it wasn’t much. I was kinda busy and on a role with things, work-wise. Sometimes that happens. Kids, eat your breakfast and don’t be like Auntie Dainty.
Lunch … I have to say what I made for lunch was the best thing ever constructed out of two pieces of bread. Seriously. Some cookbook-writing chef is going to see my delicious creation and will put it front and center in his/her lunch options.
It’s a grilled eggplant and tomato paninni with smoky mayo. Recall the smoky mayo originally topped the broiled bluefish on Day 2. Imagine that spread not-too-thinly on two slices of homemade sourdoughish bread. And remember the eggplant on the grilled pizza from Day 3? Lay a couple of those grilled eggplant slices down on top. Add some sliced tomato, top with another mayo-slathered slice of bread. Put a bit of olive oil in a hot cast iron pan. Lay down the sammies. And add some wait to make them “pressed sandwiches.” In this case, I used a very heavy Dutch oven. Grill both sides to a nice crispness. Smoky mayo+grilled eggplant=the world’s perfect pairing. I wanted to share it with everyone and no one all at once.
We still had two bluefish fillets in the fridge from our Cape Ann Fresh Catch share on Tuesday. We did another round of Broiled Bluefish with Smoky Mayo since it was so good on Day 2. And we had a small side salad. See those beans on top? Vermont Cranberry Beans – the best homegrown beans. Ever.
That was it for Day 4. We won’t tell you if we finish the remaining Topsfield Fair-made kettle corn. We’ll let you think on that.
October 12, 2011 § 4 Comments
Fish have heads.
That’s right. Fish aren’t just big slabs of fillets that motor around on their own in the ocean or in a river. They have heads. And tails, too. And fins. They even have guts. All of that—plus the nice fishy flesh—constitutes a whole fish.
And that’s what we signed up for when we bought a 5-week share in the Cape Ann Fresh Catch Community-Supported Fisheries (CSF). Whole fish one week, fillets the next.
Yesterday was our first fish pick-up.
“You know you’re getting a whole bluefish today, right?” said the pleasant assistant when I walked into the CSF pick-up location and proudly announcing this was my first-ever fish delivery.
“Yup, a whole fish.”
“You know how to fillet a whole fish?”
“Nope, but I’m gonna learn today, I guess.”
Among the millions of dogs-learning-to-talk YouTube videos and clips of hormone-laden boys throwing themselves off suburban rooftops into holly-filled foundation plantings, there are videos that are quite instructional. A quick search for “how to fillet a bluefish” netted me two great videos by none other than Tony Maws, chef over at the Craigie Street Bistro in Cambridge.
Compare this photo to the one above: Notice how many more tools I have? An 8-in. chef’s knife, a rubber mallet, kitchen shears. Not kidding. And that was just to remove the head.
In the end, I had two nice 1.5-ish pound bluefish fillets and …
… some fish heads, tails and an intact spine and bones. Those were chucked into the freezer for a future turn in a stock pot. Also put in the freezer was one whole fillet. The other fillet was quartered, and two of those slabs were stored in the fridge. The other two were headed for the dinner table.
Finally, getting on with dinner …
For those paying attention, this meal falls into Day 2 of our Homegrown Food Challenge, and we’re doing our best to keep the ingredients either homegrown or locally sourced. The fish was locally sourced: check. The mayo? Jennifer’s a mayo whipper-upper using fresh ingredients. So yes, if it didn’t come out of a Hellman’s jar, this is locally made and sourced. And boy, does she make a yummy mayo.
- 1 egg yolk
- 1 tsp. good-quality mustard
- 3/4 cup canola or veg oil (not a flavored or savory oil like olive)
- 2 tsp. smoked Hungarian paprika
- salt, pepper
- juice of 1/2 lemon
-In a blender or food processor, add the egg yolk and super-slowly (Jennifer’s exact words) drizzle in the oil. Super. Slowly. It’ll start to thicken and look mayo-ey. That’s a good thing. Want it thick? Less oil. Thin? More oil.
-Add in paprika and give it a whir. Taste and add in salt and pepper to your liking. Then add in the lemon juice and whir some more.
This’ll give you WAY more mayo than you’ll need for two or even four individual fillets. Have fun with the rest of it! We’re thinking grilled eggplant paninnis. Refrigerate and use within two to three days.
Broiled Bluefish with Smoky Mayo
- 2 6 oz. Bluefish fillets
- 2-3 Tbs. smoky mayo (recipe above)
-Place your oven’s top rack under the broiler and set your oven on broil. Let that heat up good and hot.
-Meanwhile, place the bluefish fillets in an ovenproof baking dish, skin side down. Spread 1 to 1.5 Tbs. smoky mayo on each fillet. I’d even do a little more than that. Just give the fillet a nice, thick coating of mayo.
-When the broiler is ready to go, place the fillets under the heat—7 minutes should do it. But, keep an eye on them. Broiler distance varies and your mayo could scorch. Some scorching is okay, but you don’t want grizzled char.
The mayo holds in the fish’s moisture and adds a tasty smokiness to the fish. Really quite nice.
I know some think bluefish is … fishy. I grew up eating bluefish, so I had no worries. Jennifer quite liked the fish’s flavor, too. Plus, the fact that the fish was alive and swimming earlier that morning had a whole lot to do with the awesome flavor.
Oh, that green stuff over there on the other side of the plate—that would be roasted romanesco.