iMake: Crispy-Skinned Wild Salmon with Three Bean Salad

Minty Pea and Fried Seafood Risotto

Whenever Groben's has skate wing available, I have to buy it - regardless of what my plans were. Yet, that is the beauty of buying fresh. You cannot always plan everything out. Wait, the squid looks great too? Give me some of that!

For the uninitiated, skate wing it quick to go bad, so use it ultra fresh. It has a sweet taste and soft texture like a scallop, and can even be used as as somewhat cheaper alternative in lobster recipes. If you can find it, buy it. Above is the skate wing (ask your monger to remove the cartilage from the center) and cleaned squid, cut into peices (again, ask your monger to clean the squid and remove the beaks). These were simply breaded in a seasoned, homemade breadcrumb, then quickly fried in oil. Do not overcook.

I then made a mint-pea pesto, with frozen peas, fresh mint, olive oil, garlic, salt, pepper, and a few pecans. Whir together.

I cooked the arborio rice, adding most of the liquid as chicken stock. For the last bit of liquid, I added the pesto, then topped with the seafood and some parmesan cheese.

Meet my Minty Pea and Fried Seafood Risotto. You'll want to eat skate everyday of your life. Meat Mt Airy.

Best Burger in Town

The hottest food item throughout the city over the past year has undoubtedly been the burger. New places have opened just to make them. There is a city-wide club to eat and judge them. At least two (FWTS, Adam Erace) have labeled Village Whiskey, owned by Iron Chef Jose Garces, the winner. Add Meat Mt Airy to that list.

Although the place has an astounding selection of (really great) cocktails and a handful of notable menu items (celebrated pickles, a butter-poached lobster roll), the burger is by far the star. It comes down to two aspects of perfection: start with unparalleled ingredients; add unparalleled technique.

The beef is sustainably farm-raised, and the additions are all of high quality. I added Haystack Mountain Chevre and avocado to the Village burger for added creaminess and tang, not that it needed it. Oh, and they also make their own sesame rolls in-house.

But the true star is the technique. The beef is also ground in house, wrapped up in a torchon, and sliced. This slicing allows for a uniformly thick patty, with high sides like a hockey puck. This is in contrast to most other formed patties which narrow at their ends, contributing to uneven cooking. It also helps that when you ask for medium-rare, they do not hesitate to give you a true medium-rare.

The result is hard to describe - somehow more meaty and more juicy than any other.

Leave Mt Airy. Head to the Village. Get the burger.

Pheasant Valley

There I was, hunting pheasant. Who would have guessed? I had the privilege of attending one of the last hunts of the season at Pheasant Valley Farms in Robesonia, PA. And, I actually hit a few. Although there is a good-mannered controversy over who shot one of the birds, I claim credit for hitting two pheasant and two chukars.

Here would be an ideal place for a longer discussion on hunting in general. Yet, I hesitate to. I just want to eat what was shot.

I first made the barbecue sauce from Tyler Florence's rib recipe. Instead of peach preserves, however, I used orange marmalade. Why? That's what I had on hand - and it turned out delicious. I have the luxury of using a gas grill with an attached rotating spit, a gift from my step dad. I put two of the chukars back-to-back on the spit, as seen below, then tied the legs around the middle. Pushing together the legs in this fashion helps prevent the legs from drying out before the breast meat is done.

I also tossed some squash and mushrooms in a quick dijon vinegrette for the grill as well.

Here we go for a spin on the spit . . .

And after is all said and done . . 

The breast meat was nicely done after about 25 minutes on medium low heat. I turned the burners on high at the end, hoping to caramelize the sugars in the sauce and add a depth of flavor . . . but the gas ran out. Not ideal timing, but at least everything was cooked through! True to form, my first bite had a bit of shot in it.

Meat Chuk the chukar. And Meat Mt Airy.

Food from Trinidad

Rick Nickols highlights the newest addition to the Chestnut Hill Market.

On the Veg Side of Things

I look forward to posting about my first season with a CSA. I am sharing a share with my neighbors from Landisdale Farms. They have a Saturday pick-up around the corner from my place, and also offer some dairy products and their own grass fed beef.

Also check out my good friend's blog with great vegetarian recipes. Eat more Veggies Please!

Surf & Turf My Way with Lobster Succotash

Craving Lobster, sweet corn, and steak at the same time? Check it.

I steamed a 1.5 lb lobster.

By the way, throw the corn cobs into with the lobster that is steaming! I then removed the lobster meat and chopped up some zucchini, shallot, and green pepper. Cut the corn off the cob, too.

I cut a NY strip in half to make two servings. If it is thick cut, this makes for a plenty big serving.

I sauted the veggies together in the same cast iron skillet the steak was seared in with a bit of butter, and tossed in the lobster at the end.

Meet upscale succotash. This is how we do it in Mt Airy.