At any rate, with thoughts of “Producers – Not Looters” and “A=A” running through my head (and not a few ominous parallels to current socio-politico-economic realities), mine was a weekend of inspired production. Food = life, sez I, so why not live large?
Saturday: Muscovy duck breast, pan-roasted medium rare. Crispy, fatty skin and moist meat (not as vulgar as it sounds), swimming in a pan sauce that blended flavors of orange, honey, and black tea… Mmm. (Insert involuntary reverie here). Epicurious did not fail me. I served it with mahogany and japonica wild rice, and whole roasted organic carrots from our friendly-neighborhood CSA, as here:
Sunday: No photo, but none really needed. My once-a-year king crab indulgence arrived a little early this year! DLM’s website proudly announces the start of Bering Sea crab season: “Almost all the King Crab harvested in this short season gets cooked and dipped in a salt water brine to protect it, and then is frozen to be shipped and consumed the rest of the year. A small portion of the catch is cooked and shipped out fresh, and any crabber who has ever landed a pot of crabs will tell you there is a huge difference in flavor, taste, and texture between fresh and frozen. You don’t have to sign on as a deckhand on a crab boat to enjoy this great treat — just be a DLM customer!”
Enough said. Fresh beats the pants off frozen any day, and we look forward to this season every year! Sunday was an odd mix of fresh crab legs with drawn butter, smooth homemade mashed Yukon Gold potatoes, and my signature (and simple) cole slaw.
One of the better-eating weekends in recent memory, to say the least. Who is John Galt?
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