My bro and I went down to the Los Angeles Fish Co. in Little Tokyo to scope out some of the freshest seafood in LA. Conclusion: many times, great ingredients and collaboration (thanks Jenny and Ethan) can inspire you to make a mind-blowing meal.
Course #1: Oysters
Walking past 40$ wooden boxes of fresh uni (sea urchin) and big slabs of toro (fatty bluefin tuna), we came upon boxes and boxes of my favorite bivalve mollusk, the oyster. We thought we'd pass up the smaller kumomotos for some meaty, creamy fanny bays and hamahamas. Plate 'em with ice, lemon, cocktail sauce, and mignonette...and slurp away.
A special thanks to my brother for shucking the oysters
Course #2: Braised squid over polenta
Calamari alla Luciana
Ingredients
- 2 1/2 pounds calamari, cleaned, bodies cut into 1/4-inch thick rings
- 3 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic
- 1 tablespoon red chili flakes
- 1/2 cup basic tomato sauce (from your favorite recipe)
- 1/2 cup dry white wine (we used dry vermouth)
Directions: In a 2-gallon pot place calamari, vinegar, and a wine cork and fill with water. Bring to a boil, reduce the heat and simmer 50 to 60 minutes, until tender. Drain and allow to cool.
In a 6 quart saucepan, heat the oil until smoking. Add the garlic and the chili flakes and cook 4 to 5 minutes, until light golden brown. Add the tomato sauce, the wine and the calamari and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes. Adjust the seasoning, stir in the parsley and remaining the oil and serve, or allow to cool and serve at room temperature.
served over the creamiest, most immaculate polenta. the secret: COURSE GROUND CORNMEAL..not the instant kind, either.
Course #3: Thai Salmon Curry wrapped in Banana Leaf
CURRY MARINADE/SAUCE:
1 shallot
2 cloves garlic
1 thumb-size piece galangal (or ginger), sliced
2 tsp. ground coriander
handful of basil leaves
2 Tbsp. fish sauce
1/2 can good-quality coconut milk
2 kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
1 fresh red chilli, sliced (seeds removed if you prefer a milder sauce)
1 tsp. chili powder
juice of 1/2 lime
Directions:
- Place all curry marinade/sauce ingredients in a food processor (or blender) and process.
- Marinade fish in half of the curry marinade for 15 minutes (in the refrigerator)
- When fish is done marinading, spread a banana leaf approximately 1 foot square on a working surface and wrap each filet in the banana leaf.
- Bake packets (fish wrapped in banana leaf) in a casserole dish for 15 min. at 350 degrees, or longer depending on the thickness of the fillets.
- Over low heat, warm up the reserved curry sauce/marinade to serve over the fish
When you steam the rice to serve with the salmon curry, throw in a couple of kaffir lime leaves to impart a wonderful perfume to the rice
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