First of all, for those of you looking forward to the scallop ceviche, we apologize, we had to postpone it until next week due to difficulty getting sustainable bay scallops, but we do have a line on them for next week.
In lieu of the ceviche, we decided to make bouillabaisse for everyone! Heat the stock to almost boiling, at that point you can add the precooked potatoes and the seafood. Once the seafood is in, I usually wait until the shells start to open just barely, before killing the heat and letting it cook the rest of the way on its own. It should only take a few minutes.
Rouille (French for rust) is the name of the saffron and red pepper Aioli that is traditional with bouillabaisse. We suggest putting a spoonful in the bottom of each bowl and serving the soup on top of it. I also like to toast a piece of bread and put a little rouille on the toast and float it on top.
Calcots (Pronounced Cal-Sots) are a Spanish vegetable that is similar to green onion or baby leek. They are traditionally served grilled. I like to drizzle them with a little olive oil and salt before serving them. Great as a side dish with meat or seafood or as an appetizer on their own.
We thought you could make a sugarloaf salad with almonds and dried currants this week. If you have any orange left over from last week that would work well in there too.
Dried currants are good dry, but they are also really good rehydrated. The way to do that is to boil water and combine half water and half alcohol and cover until they soak up as much liquid as possible (an hour or two). For alcohol options, we suggest Port but it would be good with rum too or whatever your inclination.
With Irish Bangers, I’m thinking some braised green cabbage and some potatoes would be classic, roasted turnips work too. Serve with a little whole grain mustard. This same preparation would also be good with seared scallops for the pescatarians.
Tomatoes aren’t in season, but the Borba Family has a greenhouse that gets warm enough to still produce some so we thought we’d get some basil and tomatoes this week for something to remind us of the summer season.
Brandon made bean dip with black eyed peas and Italian white beans. You can dip it with chips, or serve it on toast or bread. It’s also good added to a green salad.
Brandon also made some braised chicken legs and that can be reheated and served with rice or pasta.