We’ve finally had some Spring weather here in Brooklyn, which has me craving seaside eats. So I ordered a bag of chowder clams (aka quahogs if you’ve spent any amount of time in Rhode Island, or watching Family Guy) thinking I was going to make clam chowder. That’s 100 large clams. I washed them andContinue reading “Secret Special: Baked Chowder Clam”
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Lamb Shoulder Ragout
My obsession with lamb shoulder (and cooking with booze) continues…. …with ale braised lamb shoulder ragout, pappardelle, and gremolata.
Easy Easter Roast: Rolled Lamb Shoulder
Lamb shoulder has quickly become one of my favorite ingredients. If you love the flavor of lamb but don’t want to shell out the bucks for rack of lamb (too fussy) or lamb shanks, lamb shoulder is actually a very economical and much more versatile choice.
Pan Roasted Whole Dorade
The crispy skin, crunchy tail fin, fleshy cheeks (my mum likes the eyeballs)…In my opinion, these are the things that make digging into a whole fish worthwhile. Dorade is a meaty fish with a really clean flavor, and just a hint of sweetness and minerality.
Today’s Special: Chicken Liver Pate
I never liked chicken livers…that is, until shortly after college, when I was a server in a little French bistro. They served a dish of livers and onions that I could never stomach, but I couldn’t get enough of the chicken liver pate.
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