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Hot on the heels of a lot of oyster shucking and slurping, I fried up a few batches of Scott Peacock's fried oysters. We really love these oysters; they are incredibly light and fresh. The breading is just cornmeal, a bit of flour, cornstarch, and s+p. After shucking the oysters, s+p them, then dredge them in the mixture before dropping them into the fryer (peanut oil about 340 degrees_ and fry for 2-3 minutes.
J likes to dip them into the accompanying "spicy dipping sauce" made of cider vinegar, scallions, shallots, garlic, parsley, and s+p. I find the sauce too strong, so I eat them plain.
We also made a nice "grilled" swordfish topped with puttanesca sauce. You know, I always forget how quick yet a huge pain puttanesca is. Anchovies, capers, olives, tomatoes, tomato sauce, clam juice... Okay, it would be easy if we didn't have to pit all the olives. Typically we grill the swordfish, but I feel like I've gotten pretty good at "grilling" in my large cast iron pan. I grill fish, veggies, steaks... Our poor grill is probably feeling rather lonely, but the cast iron is much easier to clean and the heat is easier to regulate.
We did find that the farmers market occasionally stocks heirloom tomatoes. They are labeled "ugly tomatoes" and sell for a nice $3/lb. Unfortunately, the employees at the farmers market place no value on these uglies, and J watched as they brutally threw the contents of a box of heirlooms into their bin. I went through the whole pile one-by-one before ending up with the nice bunch you see here.
Coq au Vin is actually way more luxurious than I expected it to be. The recipe is almost exactly the same as beef bourgignon, although I recall the bourgignon was far more of a pain, and I actually think the Coq au Vin is worth all that trouble. The sauce came out nice and thick, the chicken was tender and delicious. I made all chicken legs because we're a dark meat household, and thighs are a pain sometimes.
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