Seafood "..."

I made this last night and I thought it came out pretty good for, as we used to say, just winging it. Half pound of shrimp, full pound of sea scallops, the rest is vegetable, spices, xvoo, and chardonnay. One fennel bulb, one long red pepper, one onion, some carrot, some broccoli, a tomato, some cherry tomatoes, some parsley, much garlic -all chopped, tossed in the pan with xvoo. Then the white wine, and spices (sage, oregano, thyme, pepper, salt, what else?). The seafood and some butter. Cook it up and spoon it over some brown rice.

Batali's Green Tomato Spaghetti

The question was what to do with all those green tomatoes. The answer: Mario's green tomato spaghetti.

What I had: mint, basil, parsley, garlic, green tomatoes.

What I didn't have: parmigiano, arugula. Trip to Golden Farms -baby arugula, perfect. Uh, no, not that parmigiano. Oh well, use the pecorino Romano I have in the fridge.

The 5 green tomatoes, 1/4 cup of mint, basil, and parsley and two small cloves garlic thrown into the mini-processor and chop chop, grind grind. Salt, pepper (he says generously). The red bits were from a semi-ripened tomato.

Cook ye spaghetti. Toss the whole mess into the hot pasta with a 1/4 cup of XV OO.

Plate er up and grate some cheese. The fruity-nutty flavor of parmigiano would have been better than the salty kick of pecorino Romano on this dish. Why don't I have any in my fridge?

Horseradish?

I thought Marie had a recipe for beef with horseradish, but it was lamb with... Before I looked it up, I was at our local pantry and saw horseradish, and by God, they all looked like this! Really, this is what it looks like before it finds its way into a jar? Now, what do I do with this? Keep it clean.

BBQ Turkey

At the farm on the beach, a gardening neighbor with tons of herbs gave us a branch of rosemary. We both thought lamb, but didn't want to pay the hefty price. This morning we went to the Cortelyou farmer's market and bought boneless turkey thigh from DiPaolo, with plans to BBQ.

I rolled the turkey with rosemary and garlic, tying it up with butcher's string. Salt and pepper.

A little overcooked, because we were socializing with our neighbors instead of watching the grill. Still, it was moist and tasty.