The last 2 days, I had this Cranberry Beans with Mussels and Chorizo from Ari Kolendar's book, “How to Cook the Finest Things in the Sea.”
Kind of a bowl-o-brown but lots of flavor and texture. Creamy RG Borolotti Lamon beans, tender, savory tinned mussels en escabeche, crispy, chewy cubes of chorizo and sweet, tangy cherry tomatoes.
I bought the book after listening to his author interview on Evan Kleiman's Good Food and I have a few more marked to try: Shrimp with Lentils, Two-Bean Salad with Squid and some version of fish en papillote will happen soon.
Not so hungry today, I used 4 oz of halibut cheeks to make a small plate of the (not)Sand Dabs with Sea Beans, Shallots and Sherry Vinegar from the “Zuni Cafe Cookbook.”
Edited to add that this was my first time cooking halibut cheeks. I wasn’t sure if I should treat them like scallops or what. This was a basic dredge in flour (I used Wondra) and sauté in butter. They were lovely. Any recommendations for halibut cheeks?
