While I can pretty much eat tomato and watermelon salad every single day during the summer but I’ve been adding some different sides to the rotation this week.
Charred shisito peppers topped with a little smoked maldon sea salt are about as easy as you can get.
Buttered farmer’s market potatoes with garlic chives pretty much effortless as well. Especially when they are as beautiful as these.
And bacon roasted carrots and radishes tossed with basil are an unusual but vibrant addition with any grilled meat.
And finally my take on the bizarre Korean side dish of cheese corn. This used cream and gochujang instead of mayonnaise and was topped with scallions, Amish cheddar and cotija cheese. Now there’s some fusion for you. And it was delicious too!
This weekend I saw a small but plump and very fresh looking yellow tail at the District Fishwife in Union Market. I bought it assuming I’d salt bake it like I normally do with whole fish. Then this happened:
Turns out Thai style whole fish at home is really easy if you have a deep fryer. Score the fish and cook it until crisp (next time I might lightly dust it with corn starch or tapioca flour).
Before you do that,make a sauce. Heat some chopped Thai chilies and garlic in neutral oil – (I used avocado). Let them cook but not brown. Add some tamarind water, agave, and fish sauce to taste. Boil for a couple minutes until delicious and fragrant. When your fish is cooked top it with sauce and some cilantro and scallions plus a couple lime wedges. You might feel like you’re in a Thai restaurant.
On a recent very quick trip to NYC my mom and I visited Kin Shop. I’ve been before, loved it, and thought it was a place she’d like. We tried some excellent (and super spicy) grilled shrimp.
Some lovely (though maybe slightly chewy) grilled squid.
The best dish, however had to be a duck larb. I almost found it too spicy to eat, but somehow I couldn’t stop.
Tonight’s reward for getting enough chores done this afternoon. So easy: season a tenderloin with salt, pepper, and pimenton and seal it with herbs and garlic (I used fresh rosemary, thyme, and oregano). Sous vide at 137 for at least 2 and up to 4 hours. It will be the juiciest tenderloin you’ve ever had (and without the hassle of brining). Serve with sherried tomato chickpeas.