The cold weather has made me uncomfortable, the heater is running (which means a higher bill), but it also means that local shellfish are at their peak. If you live anywhere on either coast, I highly recommend looking for specials featuring or buying and cooking some clams, mussels, or oysters.
I just bought two different clams for the restaurants. One was a cherrystone from Snead’s Ferry, NC. Cherrystone are the bigger ones, great for eating raw (they taste like the ocean) or steaming and chopping for tossing with pasta. The other was a littleneck from McClellanville. I love these raw or simply steamed in the pan with garlic, white wine, butter, parsley, and lemon. Really amazing stuff. Email me of you would like a source, I always love to share what I have learned.
I also bought some oysters from McClellanville. Amazing flavor. I mean salty and briny, firm, with a hint of acidity, wonderful. I had a bushel down in Beaufort, SC a few weeks back and these were as good or better.
Point is, no produce other than sweet potatoes and collards to be found ( now I love sweet potatoes and collards, don’t; get me wrong), but the seafood is amazing this time of year.
Take care, Cook well, Eat well, Live well.
Chef Kurt
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment