What I Made: Monkfish Mustard Curry; BLT&A Salad with Poached Egg on Arugula; Kobocha Squash stuffed with Curried Turkey and Potatoes; and Hot Sauce.

Monkfish Mustard Curry:

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Ingredients:

  • 1 pound firm fleshed fish fillet, cut into two inch chunks
  • 2 cups sliced yellow onion
  • 4 cups tomatoes, roughly chopped
  • ½ cup vegetable oil (or 4 tablespoons of ghee)
  • 3 whole cloves
  • 1 tsp. cumin seeds
  • 1 tsp. brown mustard seeds
  • 1 each dried arbol chile
  • 12 each  curry leaves
  • 1 tsp.garlic, chopped fine
  • 2 tsp. fresh ginger, chopped fine
  • 1 Tbsp. jalapeno, seeded & chopped (more if you like things spicy)
  • ¼ cup white wine
  • 2 cups fish or chicken stock or 1 cup bottled clam juice mixed with 1 cup water
  • 1 tsp. coriander Seed, toasted & ground
  • ¼ tsp tumeric
  • ¼ tsp. allepo or cayenne pepper
  • 1 tsp. mustard powder
  • 1 cup okra or cauliflower, sliced in ½” pieces
  • ½ cup cilantro leaves, roughly chopped
  • salt and pepper

Preparation:

  1. Warm a sauté pan over medium heat. Add half of the oil or ghee and the onions. Cook until soft, about 8 minutes. Add the tomatoes and cook until the tomatoes dry out and darken in color, about 20 minutes. Cool slightly and puree in a blender.
  2. Heat the remaining oil or ghee over medium heat in a deep heavy pan such as a dutch oven. Add the cloves and cook until fragrant, about 20 seconds. Add the cumin seeds, mustard seeds and arbol chile and cook until the mustard seeds start to pop.
  3. Add the curry leaves, garlic, ginger and jalapeno to the pan. Cook until fragrant, about 1 minute.
  4. Add the white wine, tomato-onion puree and stock. Bring this to a low simmer for 5 minutes and season with salt and pepper to taste. Add the coriander, tumeric, Allepo/cayenne pepper and mustard powder to the pan.
  5. Season the fish all over with salt and pepper. Add the okra or cauliflower to the pan and cover. One minute later add the fish. Re-cover the pan and increase the heat to high for two minutes, then turn off the heat and allow it to sit covered for 6 minutes.
  6. Remove the lid, adjust the seasoning with salt and pepper to taste and add the cilantro.

BLT&A Salad with Poached Egg on Arugula:

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Ingredients:

  • 1 head of arugula, washed and chopped
  • 1 large tomato, chopped
  • 1 large apple, chopped
  • 1 avocado, chopped
  • 3 pieces of bacon, cooked and torn into pieces
  • 2 poached eggs
  • handful of torn purple basil.

Preparation:

  1. Mix everything but the eggs up in a salad bowl. Add some Ume vinegar and a drizzle of olive oil and toss.
  2. Place poached eggs on top and throw on some purple basil. Break yolks and enjoy.

Kobocha Squash stuffed with Curried Turkey and Potatoes:

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Ingredients:

  • 1 kobocha squash
  • 1 lb. ground turkey
  • 4 – 5 medium sized potatoes, thinly sliced
  • olive oil
  • 2 tbls. curry powder
  • sea salt to taste

Preparation:

  1. Heat oven to 425
  2. Cut squash in half and seed. Sprinkle with olive oil. Once oven is hot, roast at 425 for 40 – 45 minutes.
  3. Meanwhile, brown the ground turkey in a skillet over medium high heat. Once brown, remove with a slotted spoon and transfer to a large bowl.
  4. Add the potatoes to the same skillet and add water to cover.
  5. Bring to a boil, lower heat, and simmer for 15 minutes or until the potatoes are soft and cooked through. Drain, and mash.
  6. Add potatoes to bowl with ground meat, along with curry powder and salt.
  7. When the squash is ready, fill with potato turkey mixture and serve immediately.

This dish was life affirming. Also we shared one half and kept the second for leftovers.

Hot Sauce:

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Ingredients:

  • A large jars worth of hot peppers. I used a mix of habanero, thai chillies and poblanos.
  • 8 cloves of garlic
  • Water and 1/2 cup salt to coat
  • 1 onion
  • 1/2 cup white vinegar

Preparation:

  1. Add peppers and garlic cloves to large jar.
  2. Dissolve salt in water and cover peppers in jar.
  3. Cover jar with a cheese cloth and a rubber band.
  4. Place in a cool, dark place for a week.
  5. Dump the contents of the jar into a blender and blend well.
  6. Pour that mixture into a sauce pan along with onion and vinegar.
  7. Bring to a boil, then reduce heat and simmer down to 1/2 the volume
  8. Return mixture to blender and blend well.
  9. Fill jars with hot sauce and cool.

 

 

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What I Made: Tomato and Pepper Frittata (with a side of concord grapes); BLT Salad; Tekka Don with Yellowfin

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Tomato and Peppers Frittata:

Ingredients:

  • 4 eggs
  • 4 poblano peppers, cut into slices
  • two large tomatoes, cored and chopped
  • 4 scallions, sliced
  • salt and pepper
  • pork lard or bacon fat

Preparation:

  1. Heat cooking fat over medium heat
  2. Crack and mix eggs with salt and pepper
  3. throw peppers, tomatoes and scallions into pan, and cook until fragrant and tomatoes have started releasing their juices.
  4. Add eggs to pan and swirl to distribute throughout the pan
  5. Cook until set. Slice into 4 slices and eat. Serves 2.

Eat with grapes! Always a good idea.

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BLT Salad:

Pretty self explanatory. Although, I made my own bacon from the pork belly we got from Meat Club. (Or, the meat share, but the guy who runs it calls it Meat Club, which I kind of like.) I chopped everything up and topped it with some Umi vinegar.

Tekka Don:

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You only get to make this one if you have a fish share. But if you do, lucky you. Also needs no recipe, I don’t think. But if anyone disagrees let me know and I will talk you through making sushi rice and ya know…chopping avocado.

Want to see YOUR recipe on this blog? You can! Submit your recipes to redhookbkcsa@gmail.com and you will also get hours for it!!

What I Made: Three Cup Chicken with Shishito Peppers and Purple Basil; Swordfish with Cherry Tomatoes and Anchovy Sauce; and Plum and Blueberry Torte

 

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Three Cup Chicken:

Ingredients:

  • 3 tablespoons sesame oil
  • 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
  • 12 cloves of garlic (or more to taste), peeled
  • 4 whole scallions, trimmed and cut into 1-inch pieces
  • a bunch of shishito peppers
  • 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
  • 1 tablespoon unrefined or light brown sugar
  • ½ cup rice wine
  • ¼ cup light soy sauce
  • 2 cups purple basil

Preparation:

 

  1. Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
  2. Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
  3. Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
  4. Turn off the heat, add the basil and stir to combine.

Swordfish with Cherry Tomatoes and Anchovy Sauce:

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Ingredients:

  • 1 lb swordfish, if using Mermaid’s Garden’s, cut in half
  • 1 pint cherry tomatoes
  • 1 jalapeno, thinly sliced
  • 4 anchovy filets
  • 3 Tbsp.  Olive Oil
  • a branch of purple basil
  • ½ Cup  White Wine
  • Salt and Pepper

Preparation:

  1. Put 2 Tbsp. olive oil oil, anchovy, garlic and jalapeno in a heavy sauté pan that has a tight fitting lid. Place the pan over medium-low heat until the anchovy begins to break down a bit, about 2 minutes.
  2. Add the tomatoes, basil, wine and a bit of salt to the pan. Increase the heat to medium-high, place the lid on the pan and cook about 15 minutes, until the tomatoes have released their juices and are nice and cooked. Remove the pan from the heat and set aside.
  3. While the sauce is cooking, season both sides of the swordfish with salt and pepper. Heat a heavy pan over medium-high heat, when hot add the fish and cook for 3-4 minutes per side until desired doneness is reached.
  4. Spoon sauce onto fish and enjoy.

Plum and Blueberry Torte

So, I just got back from Maine and have a boatload of blueberries, so I threw some in. You don’t have to…I mostly made this for all those plums we’ve been getting. I followed the Marian Burros’ Original Plum Torte recipe that’s published every year in the Times. It’s easy. And delicious. You should definitely make it.

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Ingredients:

  • ¾ to 1 cup sugar
  • ½ cup unsalted butter, softened
  • 1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt (optional)
  • 2 eggs
  • 12 halves pitted purple plums
  • 1 pint blueberries (or omit and double the plums)
  • Sugar, lemon juice and cinnamon, for topping

Preparation:

 

  1. Heat oven to 350 degrees.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  3. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
  4. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

 

 

Mermaid Garden Fish Share: June 16

Nat Miller, the fisherman you are supporting this week.

I loves you Porgy.

OK, so the Gershwin’s weren’t talking about the fish. But the porgy is certainly deserving of a song.

Porgy, also known as Scup, always known as Stenotomus chrysops isn’t the most glamorous fish in the ocean, but it’s one of the tastiest. This New York Time’s article from 1953 is a nice little piece on Porgy, back when it was 25 cents a pound!

For geeky ichthyological info about porgy, refer to FishBase, the brain trust of all things fishy.

These porgy were brought to you by Nat Miller of Montauk, Long Island. Nat is a 14th-generation pound-net fisherman. He is part of a long and proud tradition of fishermen working the inshore waters of Long Island. Read a little bit about the baymen of East Hampton, known as Bonackers, Bubbies or Bubs.

Continue reading

How to Store Your Fish

*Not the fish you will be receiving.

Fish CSA subscribers:

You can pick up your fish share between 10 a.m. and 12:30 p.m. After that, you forfeit your share. So please get to the Farm early. (Best selection of produce, too!)

You will receive a cold pack at your first pick-up. Please bring it back with you to each pick-up to keep your fish cold on its trip to your home. Here’s what you need to know about storing your fish, from Bianca and Mark at Mermaid’s Garden:

For fish fillets: Place your fish in a bag that you can seal closed (like a ziplock.) In a deep-ish bowl, make a slurry that is mostly ice and a little water. Submerge your fish in the slurry. Alternately, place your wrapped fish over ice. If you need to freeze your fish, make sure it is well wrapped in plastic first and foil second.

For whole fish: You can place your whole fish in an ice slurry or over ice as above. It does not need to be wrapped as its skin will protect the fish. Do not freeze a whole fish, fillet it first.

For shellfish: Place a colander over a bowl and fill about halfway with ice. Place your shellfish on top of the ice. Any melt will drip into the bowl below. NEVER submerge your shellfish in water other than to clean it quickly (we like a good scrub with a small brush- a nail brush works pretty well.)