Chile Verde
starting with chicken feet stock
Roasted/peeled the peppers (serrano, poblano, Anaheim, jalapeno) 2 cloves garlic, and blended with roasted tomatillos and cilantro. Seared the pork shoulder, added chopped onion, then the wet ingredients, some mexican oregano and bay leaf, toasted and crushed cumin seeds, then simmered in the oven for about 2.5hrs. Took the meat out and let it reduce a bit.
Your fish always look like they taste phenomenal!
Thanks, Rob. It’s the recipe of La Trainera as demonstrated by its owner (a seafood restaurant in the Salamanca district of Madrid, its signature rodaballo a la trainera). My rendition isn’t as good as the restaurant’s; but it’s close enough and gets me by until I’m next in Madrid. Simple really:
Minimal sea salt & pepper on both sides. Very hot cast iron pan (such that drops of water “dance”
on it before evaporating - this way there will be no sticking to the pan, and it adds a nice smokiness to the fish). Splash in olive oil, then put the fish skin side down. Lower the heat just a bit. Drizzle some olive oil & a bit of white vinegar on the side that faces up. After a few minutes (depends on the fish’s size/weight), flip and drizzle olive oil and white vinegar on the side facing up. After the same number of minutes (or a bit less), the fish is done and ready to be eaten immediately.
If the fish is large (say over a kilo in raw weight), before seasoning & cooking, on the skin side, make an incision down the length of the spine (to the bone; then make a short incision across it forming a small cross. Then, cut a bit of flesh on each side of the spine, freeing/loosening a bit of the flesh from the bone (not much, maybe 1/4-1/3 inches per side). The restaurant’s owner said this step is very important (I’m pretty sure so that the flesh near the bone cooks evenly with the other parts of the fish that aren’t as thick). The turbots I get here are just around half a kilo each; so, after a while I stopped making those incisions and haven’t noticed any difference. I think those incisions matter only if cooking a much larger fish.
Love a good chili verde.
Shrimp rubbed with gochujang paste, stirfried with udon and scallions, then garnished with chili crisp oil. Spicy but tasty.
PS: added the next day…I needed some Tums. I forgot I had added some other pepper along the way too. I go overboard with the hot seasoning when I’m making supper for myself, sometimes to later discomfort.
Tomato season in full effect, so an almost once a year farmer’s market BLT
Purple cherokee, costoluto genovese, early girl and yellow striped tomatoes. Added an egg. Toasted only the inside of some really good sourdough rye they label “sourdough glenn country batard”.
Recipe?
Grilled some T-Bones & giant river prawns (“ulang” in Tagalog; caught that same morning, delivered by mid-afternoon). Also made some Rigatoni alla Trattoria dei 13 Gobbi. Washed everything down with a couple of bottles of 2004 Carpineto Poggio Sant’ Enrico Vino Nobile di Montepulciano.
Crepe Prince Bertil.
Basically a Swedish style pancake/crepe with shrimps in a hollandaise and dill sauce slightly gratined with some Gruyere on top. Very tasty.
All washed down with my yet-to-be spring release Riesling.
Damn! How many people were you feeding?
We were 7 for dinner: the wife & I, the three sons came over with the second’s girlfriend, plus one of my golf/drinking friends (who is married to a cousin of my wife).
Individual heirloom tomato tart. Underneath it’s a mixture of feta and basil oil. Topped with a slice of tomato. Finished with shaved frozen feta (not pictured).
That sandwich looks outstanding. Nice call with the egg.
That looks lovely, Arv!
That pork and clams dish is making me hungry!
No kidding, especially with a glass of Meursault.
Thanks, going to make that one.
