April is a between-the-seasons time of year on Cape Cod––the perfect time to eat salmon, if you ask me.
For one thing, local winter treats like local bay scallops and Maine's tiny-but-flavorful shrimp are no longer around. Meantime, a lot of the fish that migrate through our waters in the warmer months haven't arrived yet.
Another good reason to eat salmon right now is that Alex has found
So, you find yourself wondering what would make the perfect gift for your Valentine. Have you tried fish? I have, and not to brag, but things have worked out well.
Oysters are nice. I'm all for them as an appetizer. Chocolates are good, too, for dessert. And there's my point: neither one is the main course. There comes a time in every relationship when you need to prove you can handle that.
Let Alex call me girly, but with the holidays behind us, what I'm liking for dinner is this: a piece of very gently pan-fried flounder, lean and simple, plain––not breaded, not sauced. Flounder as hangover cure.
It's not so much about booze, my holiday hangover. It's about all that heavy winter food: roast beast and gravies and purees. My favorite flounder dinner is the opposite of all that.
I sprinkle
Plumping may be fine for the turkeys over at Butterball, but it's not good for scallops. If you want a perfect seared scallop, you've got to start with a "dry" one. That is, the scallop should not be doused with sodium tripolyphosphate, or anything else for that matter. I hope I don't have to tell you that at Mac's our scallops are always totally au naturel.
Here on Cape Cod, local Atlantic sea scallops
It's awesome to think about all the bounty we have to be grateful for here on Cape Cod at this time of year. And as always, oysters, clams, scallops, and lobsters were important guests at our Thanksgiving table.
Fish, after all, was surely the main dish at those first settler-native dinner parties. The English explorers who named this cape were amazed by the abundance of huge cod they saw here. And history