johnnyd

Snacks for dinner Spicy bresoala, Gonçalves sardinhas en azeita, Balfour farm Haymaker cheddar, cornichons, Croation fig spread, and Proshoot

Wife is in Boston? NY Strip with Chimichurri is in Portland.

Wok prep ready. Hanger, peppers and shitake. But now I want mountain lion...

Tuna bowl!

Monkfish wrapped in Prosciutto

Scallops, shiitakes, peppers, Chinese broccoli leaves, in black bean sauce

Hang in there, Shelby. May I recommend some Lo Mein?

Slow-roasted five-spice pork belly Served with an Asian slaw

Leftover lamb stew - $4.99/lb!! I had to break down a semi-boneless leg to get that price but no big deal - and a small rack of head-on shrimp from Ecuador. Raia pinot from Oregon pairing

From the "day drinking" shelf...

Mini penne with scallop pieces, garlic, parsley, butter, a shot of cream, but the kicker was a splash of comoz vermouth de Champery to finish. Veltliner pairing.

I ordered Tom kha with scallops and they gave me TWO !! So I had half left, bought a cooked lobster @ $10 and in it went. Scallops are $25/lb so I understand, and their coconut lemongrass broth is exquisite

Lobster Tom Kha (leftover take-out + lobster)

First Caldo Verde of the season. Yukon Gold, onion a bit of garlic simmered in fresh chx stock then immersion blended. Collard greens rolled up and sliced thinly, simmered 15 minutes, crisped Linguiça to finish.

Outstanding report! Did you see any sea urchins?

One of our Titans has fallen. I am gutted. Thank you so much KB. ❤️

OMG, we eat well. Roving down this thread it is clear we know what we're doing... Anyway, I purchased a Vulcanus butane gas cartridge and banged out this tataki tuna.

Black cod came in today. I splurged on this fillet at about $22. Those are fennel fronds from our garden, on olive oil and vermouth de Champéry. I was going to make a white wine and parsley sauce, but it was so freaking good just like this I'm just going to eat it off the stove here, with some local new red potatoes. Pairing with Grüner Veltliner. Who's coming over...?

New England Gumbo? Bought fresh-picked okra from an African lady at the market and threw together this "gumbo" with linguiça, leftover grilled chicken thigh piri piri, some local bell peppers, onion, a can or so of fire-roasted diced tomatoes, and Lobster! Also dried thyme, bay leaves, File powder, Worcestershire and chipotle tabasco, chicken stock and some sugar. What I did not do is spend a half-hour cooking roux, but I'm definitely doing this again...

liamsaunt Those plates are works of art. Thank you for sharing wonderful photos of your trip 🙂

Lobster stew - local new potato, pancetta, homemade lobster stock, lemon thyme from the garden, a bit of green/red bells and onion, finish with paprika oil.

Leftover Keema Matar (ground lamb, spices in ghee, peas)

MaryIsobel - You might like a look at my Dining Downeast II eG foodblog in which I go out lobstering on my pal Jeff's boat. It's a more detailed look (and pictures) at the fishery and the people who do it. Starts halfway down the first page. Enjoy!

Yes! And the body and legs. There's nothing of real value in there, tomalley mostly, so it all goes into a pot that simmers for a little while. I get in there with something sturdy to break up and spread everything around. Let cool, strain, freeze for seafood chowder base. These ones I get for lunch I don't bother with cuz there's so many now and I have three quarts in there already.

Lobsters pour into the Gulf of Maine to molt. They get into the shallows and hide in the rocks and shelves, then shed the hard shells that they've outgrown. Lobstermen string baited cage-traps marked by bouys in a depth of around ten feet, they check on them every 3 or so days, pull any lobsters and rebait the traps. During molting season (summer) most harvested lobsters have a shell so weak you can break them open in your bare hands. Starting autumn, they are strong enough to move back to deep water. Trap lines go much deeper - like 100 foot - in the winter, and you have to steam out there for miles. Those lobsters are much more expensive, and the shells are like stone so you need those crackers to open the claws. So summer is the time to eat them here - plentiful and cheap. I've had, maybe, two a week this summer and the corn is just coming in. I make a corn chowder and plop a whole lobster-worth of meat in the middle. Freaking heaven, I tell you. Stay tuned to this channel - should post in a couple weeks. 😀