HOLY CRAP PEOPLE. I HAD THIS DINNER.
It was not tonight, even though tonight we had ROSE POTATO GNOCCHI WITH LEEKS AND DOUBLE-SMOKED BACON IN BROWN BUTTER AND SHRIMP AND SCALLOPS AND LOCAL CLAMS WITH AN ARUGULA, NASTURTIUM, BEET, AND CUCUMBER SALAD ALL DIRECTLY FROM OUR GARDEN. THIS WAS FOLLOWED BY CRUNCHY-TOPPED HOMEMADE APPLE PIE.
So when I tell you that last night’s dinner was even more awesome, you have got to believe it!
We started with BLOWFISH.
I have never had a blowfish before. My mom brought them from a fish market she goes to on Long Island that specializes in local and ethically-caught fish. These little puppies were apparently my grandfather’s favorite fish, but I think these guys became a no-go because they are so cute it is like eating kittens– maybe PETA was right? But god, they taste as cute as they look. All delicious and meaty, they have a texture like perfect juicy rotisserie chicken and a flavor like mild tuna. Dude these are the freaking bomb.
After the blowfish, we totally had locally-caught scallops like THESE RIGHT HERE:
Scallops are like my favoritey mc favorite of all bivalves and possibly all seafood and maybe even all foods ever. They just have the most amazing texture on earth and in cream sauce nom nom nom nom nom I could keep nomming forever, do you know?! I do.
But WE ARE NOT DONE.
After I am full of amazing scallops, we got to eat ANOTHER FOOD I HAD NEVER HAD. THIS RIGHT HERE? THIS IS PUMPKIN SWORDFISH.
Pumpkin Swordfish! It is a handline-caught swordfish local to the East Coast US which is one of the ones most of the marine conservation orgs have on the OK list, as opposed to many other varieties of swordfish that are being seriously depleted. This was really yummy, too. It wasn’t quite as steak-y as other swordfish, but it had a richer flavor.
Accompanying the swordfish were THESE AMAZING STRING BEANS WE GREW OUR OWN SELVES:
THIS POST REQUIRES SO MANY CAPS BECAUSE IT IS THE ONLY WAY TO EXPRESS THE AWESOME THAT WAS THIS DINNER. IT IS MORE THAN 24 HOURS LATER AND THERE IS STILL THIS MUCH SQUEE.
MORE TOMORROW ON HOW TO MAKE USE OF APPLES IN COCKTAILS.
Mirrored from Antagonia.net.