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What's Your Delicious?

I want to know what you think is Delicious! Send me an email and tell me what amazing food experience I'm missing out on.



Fishing for Blues in Montauk

What: Fishing For Blue Fish in Montauk
Where: Montauk, NY
Me and my fishies

This Search took me to a large fishing boat in Montauk, Long Island. The Viking Starship ( We were supposed to be fishing out in the open sea, but Hurricane Bill had turned the ocean into a total crazy mess of giant waves. We ended up motoring around Block Island Sound; much calmer, but also much more limited in terms of fish diversity. We would be fishing primarily for Bluefish.

Now, I know a lot of people who hate Bluefish. It is frequently described as oily and unbearably fishy. In fact, these haters of Bluefish are so vehement in their dislike of this tragically misunderstood fish, that I have avoided it at all costs. Why eat Bluefish when I could have delicate Snapper or meaty Tuna? Why would I want my fish to taste

The truth is, sometimes it is nice to have a fish that's got a little more punch to it. A fish that reminds you of the waters it came from. In the case of the Bluefish we caught, cooked and ate for this post, one could never have described it as tasting fishy. It was as fresh as the sea, clean and briny with a real depth and sophistication to it. It wasn't oily, rather, but moist and meaty. Both delicate and aggressive in flavor and texture. It was Delicious.

Close up of Mr. Blue

But let's back up a little here to the actual fishing expedition. I'm one of those cooks who, though I like to know where my food comes from, I don't like to necessary see it in its living state. I've never gone hunting, and I've only been fishing once, many years ago, and we thankfully didn't catch a thing. As I boarded the Starship at 8am on that fateful Sunday morning, I tried to mentally prepare myself for catching an innocent fish from the ocean and watching it suffocate to death. I was very nervous.

We baited our hooks with very stinky, sticky strips of clam (do fish eat clams?). And then we dropped the lines.

And we waited.

And waited.

I guess fishing is all about waiting. I kept peering into the water, waiting for my victim to appear. But nothing happened.

We moved around the Sound for about an hour, in hot pursuit of our catch. And finally, at our fourth spot, someone at the other end of the boat cried: "FISH!". It was thrilling. And sure enough, after about 2 minutes of tugging and reeling and whatever else you do when "fishing", a large silver fish, about a foot long, appeared. "It's a Bluefish!" The lucky guy exclaimed.

5 more Bluefish were caught, none by me. I was secretly very happy about this.

We took home two big ones for dinner (thankfully cleaned and gutted for us).

 Matt preparing the grill for the ill-fated fishiesI was pretty excited to cook the fish. It was so fresh, with shiny, clear eyes and bright, blood red gills. I stuffed the fish with lemons, parsley and basil and smeared it with olive oil and a hearty dose of salt and pepper. We grilled it over a charcoal fire, for about 8 minutes on each side till the skin was charred and the reddish blue flesh had turned white. (See recipe)

Because I was so afraid of the Bluefish being offensively fishy, I whipped up a quick, pungent sauce of chopped beefsteak tomatoes, garlic, olive oil, basil, vinegar and lemon juice. The sauce worked well with the fish, but it really was not necessary. The fish stood on it's own. As fresh and pure and tasty as a fish can be.

I learned a Delicious lesson while fishing for Blues. You gotta try everything, at least once, even if people tell you something is not worth trying. It would've been terrible for me to have missed out on such a lovely fish, just cause it had a bad rap. Be an adventerous eater! It is essential to your own Search.

Two fishies on a grill...














Finished Blues, ready to be enjoyed


Fire Island End of Summer Sit Down Dinner 

Where: Fire Island, NY
What: Catered Dinner for 10 Guests

Plated Watermelon, feta, tomato Amuse Bouche
This Search took me to Saltaire, Fire Island to cater a 10 person sit down dinner. Fire Island is a tiny strip of land, about 26 miles long, off the coast of Long Island. You take a ferry there that leaves from a town called Bayshore. There are pretty much no stores out there, and no cars. Everyone rides bikes and walks around barefoot and most of the streets are made of wood. It's a very strange, very cool place. And it is a serious challenge cooking there. I have to bring EVERYTHING out by ferry. The one store in the town of Saltaire, where this dinner took place, has a limited selection and it is very expensive. After getting off the ferry, I have to transport all of the food by wagon to the house, which is an amusing site. I don't have a picture of this, so you'll just have to imagine me schelping tons of food in a cute wooden wagon.

Anyway, this dinner was for a new client. It was a laid back meal, with a simple, but sopisticated menu:

* Seared Scallops with Scallions, Corn and Cherry Tomatoes
* Roasted Red Beets with Mache lettuce, goat cheese, Toasted Walnuts and Walnut Vinaigrette
* Filet Mignon with Herbed Shallot Butter, Haricot Verts Truffle Salad and Yukon Gold potato puree.
* Blueberry Pie with Vanilla Ice Cream.

Every dish came out wonderfully. It was tough cooking in 90 degree weather in an unairconditioned house, but I soldiered through! My favorite part of the dinner was the Amuse Bouche, a "little bite" of food served before the meal. I almost always serve an Amuse before my sit down dinners. It's a great, fun way to kick off a meal. I loved this Amuse because I sort of threw it together at the last minute, based on some fabulous impromptu ingredients I picked up at the Union Square Greenmarket:

* Big red seedless watermelon
* A couple of wrinkly juicy yellow heirloom tomatoes
* Locally made sheep’s milk feta, super salty and packed in olive oil with a handful of dried herbs.

I just so happened to have some fancy Extra Virgin Olive Oil I had picked up the week before (It’s called No 5, Lorenzo—I don’t know, I just liked the bottle). And then there was some of the 50 year old aged Balsamic Vinegar I had brought back with me from a trip to Modena, Italy (home of the best Balsamic Vinegar on the planet). And some flaky fleur de sel, a crack of black pepper…(See recipe)

I know I didn't reinvent the wheel with this dish, but it was still special and definitely earned its place in my ongoing Search for Delicious. Fresh and clean, salty, sweet and tangy. Yum. Check out the picture below:

Close up of my pretty amuse

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