Okay, I'll bring something savory: James Beard's chicken/pork pate wrapped in prosciutto, served on thin slices of toasted baguette. Did I bring that last year? How did it go over? I'll also bring a nice bowl of REAL chopped liver made with chicken livers only, mixed with schmaltz, salt and pepper, finely minced raw onion and minced HB egg- served on thin slices of rye.
I have decided to set sail from the sound and sail up the coast of New England to hunt for the freshest seafood on earth.
I will start in CT and harvest some blue points oysters (for momoreg)Then I will dive in the bay of Narragansett for there sweet milk white scallops, Then I will sail off the shores of Cape Cod, Until I reach wellfleet. Here I will devouer 2 dozen sweet briny wellfleet oysters (Don't worry Michelle I will save you one)
Then I will go to the salt pond and harvest my little necks.
Then back to the sailing until I reach the rocky coast of maine.
This is where I will find our lobsters,I will be thoughtful to only take hard shells as to not disturb the evolution. and ofcourse I will put on my wet suit,hold my breath and take to the sea for the rosey,silky diver scallops. I think before I turn back I will continue on the prince edward island to harvest there shiny black mussels.
I will then return home being sure that all our seafood in iced well and happy. I will buy only some lemons and a root of horseradish to grate and a mill of black pepper and butter. I will prepare for all of you the most glorious bounty of my shores. I should return just in time to share a glass of wine.
This subject is not getting enough response so I'll add some more.
Wild Greens with Sauteed Mushrooms and Arugula Essence Vinaigrette
Achatine Escargot Profiteroles with Cepes and Thyme
Russian Coulbiac with Osetra Caviar butter sauce.
There, take that Martha Stewart
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