In the summer, people tend to fall in around here, sometimes when we least expect it. Spontaneous plans get made in the morning or a minute before because the weather’s nice and Alan’s almost always game for a barbecue (though he has been known to get cranky when the dishes pile up.)
He is constitutionally “allergic” to making salad and the appetizers and the sides (unless we’re talking grilled vegetables and the occasional amazing polenta) generally fall on my shoulders. But, since the side dishes and appetizers often define a meal, give it its flourish so to speak, it could be viewed as a tiny opportunity, to show off.
So here are a couple of my favorites, that involve a minimum of effort, the next time there are hot dogs on or burgers or Alaskan salmon on the grill and you just have to rustle something up to go along with them.
My name is Farleys D Destino Del Lago, but friends call me Charlie.
An open letter to President Barack Obama:
“Do you see this chart, Lynne? This is your height-weight percentile chart. And do you see where you are? You’re waaaaaay up here. Waaay past the 90th percentile. Do you see that? How would you like a shot to suck all the fat away?”
One of the best techniques for cooking firm white-fleshed fish is pan-searing. Cooked for exactly the right amount of time, searing locks in moisture and flavor. As the flesh turns opaque and starts to flake, it is complete. Tilefish is a wonderful fish for searing since it's extra-lean. But it doesn't fall apart like some other white fish, and stays exceptionally moist with a mild flavor. But what an unusual name for a fish? I guess it's their vivid blue-green iridescence and gold spots that make them look like painted tile.