Skip to main content

Hooray for being near the ocean!

This past Sunday, Erin and I visited the Maine Avenue Fish Market today, D.C.'s old-school seafood market. It was 50 degrees and drizzly, but man, the fresh-steamed blue crabs with Old Bay smelled heavenly in that weather! We picked up one pound of wild sea scallops (Bay, farmed is supposed to be a more sustainable choice according to the guide I had with me
http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_SoutheastGuide.pdf , so we chose "Good Alternative"), one pound of medium wild-caught Gulf shrimp and one pound of medium wild-caught Carolina brown shrimp.

Monterey Bay Aquarium even has guides for the Central U.S., etc. Check the out - the oceans and your future dinner plans will thank you.
http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx

We made this trip after Erin brought home "fresh" farm-raised shrimp from Ecuador from our local Giant (the big supermarket chain here). She knew better, but wanted shrimp right-away for a recipe. Well, with the Carolina browns in the freezer, we had a fresh, hopefully sustainable and American-job supporting seafood dinner this evening.

Carolina brown shrimp - much sweeter/more flavorful that mass-produced, imported shrimp



Erin's scallops with a citrus-butter-flour finish



Obey the Old Bay and you'll have tasty shrimp!



__________________________________________

Repost: Erin's Amazing Stuffed Eggplant! : )

[Lebanese Stuffed Eggplant from the incredible Smitten Kitchen blog.]

Stuffed Eggplant with "the goody" spreading out on the plate - great for sopping up with bread!




The Greek-esque salad was a perfect complement to the eggplant

Comments

Post a Comment

Popular posts from this blog

The Best Way to Keep Cannoli Fresh and Other Baltimore Stories

My mom and step-dad were up visiting for Thanksgiving and after gorging ourselves on turkey and the sites of D.C., I took them on a day-trip to Baltimore.

After a visit to my mom's favorite museum (she's a mosaic artist), we aimed for lunch at Rocket to Venus in Hampden. It was closed for lunch, but our trip up Charles St. wasn't for naught - we stumbled onto residents of 34th St. setting up their Christmas displays! This street is Christmas at its best, or worst, depending on your tolerance/interest in all things Christmas. Erin teases me for being a scrooge, but I have to admit, lights and what-not are nice at this cold and dark time of year.

After a brief walk through Hampden, we aimed for lunch at Kooper's Tavern in Fells Point. The tavern was most certainly open, with rowdy sports fans packing the bar and even spilling onto the sidewalk for fresh-shucked oysters. (My friend Gideon would have camped out right there for their Chincoteagues!) After some deliberati…

Adventures in Gardening

We're back with another edition of "Hey, we used to be bloggers." I am not so sure who reads blogs much anymore (hi Moms!) but hell, if e-newsletters are in again and the '90s "flatform" shoe is making a comeback, maybe we have a shot.

As I nurse a gin and tonic made of nothing but the finest (here's to you, cheap Chek tonic cans from the Mount Pleasant, SC Bi-Lo - sometimes you just buy things to get the job done, especially when you're en route to Vacation Weekend after a slight detour to fix a flat tire on I-26...), I'm mulling over what's happening so far in our garden plots. 
We went Tomato Crazy this year, planting 6+ mixed varieties in our raised beds that kinda-sorta get sufficient sunlight in our backyard, and 8 seedlings in one of our two Winterfield Community Garden plots. Hopefully we'll soon pick beautiful Red Delicious, San Marzano, Black Krim, Blue Gold Cherry, Brandywine, and a few "mystery" tomatoes, and I can …

Green is Good

Garden hobby-ing aside, I'm trying to eat more plant-based meals these days.

After taking on a six-week fitness challenge earlier this year that included a vegetable and protein-heavy meal plan,  I'm working vegetables into my diet in ways that I never did prior.

Example: this alien-colored smoothie. 


A recipe from McKel Hill's Nutrition Stripped, the Creamy Ginger Green Smoothie has a few unpredictable ingredients. Sure, bananas are common. But throw in an avocado, spinach, ginger, lemon, dates and this curveball - tahini, usually reserved in the Adams household for batches of hummus -- and this ain't your average blended beverage.
I didn't have dates so I swapped it for a few dashes of stevia for sweetness. I also included some extra grated ginger, as I am a ginger freak. We bought a whole root of ginger from the Charlotte Regional Farmer's Market from a vendor selling primarily Asian produce. I've frozen it and just take it out and grate it on my Micropl…