At last weekend's farmers market, there were beautiful heirloom tomatoes and produce abound. Yet it was the seafood from Gulf Shrimp Co. from Plantsville, that yet again, captured my eye and stomach. This is the same vendor from whom we, THS YLPs, snatched up our oysters when we decided to take an afternoon, YouTube oyster shucking lesson.
Last weekend, the large, locally caught Stonington sea scallops called to me. The fresh scallops were tender, meaty, and succulent. I wanted to prepare them in a simple way with a twist that would not overpower the star.
Since law school, this little YLP has prepared fish at least twice a week because it is healthy, tasty, and fast cooking. In law school, I wanted to branch out from my scaly protein rut and explore other salt water delights. My Whole Foods seafood guy recommended sea scallops because they would be easy for a fish fanatic like myself. Be it my studio size stove or my question as to what constituted "not opaque," my first scallops were overcooked and unsalvageable. At $21-23 per pound, it was an expensive mistake to make on a law school budget.
It took me another two years and a mouthwatering, seared scallop dish at some restaurant that gave me the courage to try again. I have had more success that that first attempt, especially when I keep the recipe simple. Serve these simple, spicy Stonington sea scallops for any summer supper!
Add the scallops in a single layer and cook until the scallops are
nicely browned on one side, 2 to 3 minutes. Add the curry and cayenne
pepper. Quickly stir-fry together, and turn the scallops over to brown
the other side.
Transfer to a plate, and top with cilantro. Serve with lemon wedges to balance the heat from the curry and cayenne pepper. Enjoy!
TIPS:
Scallops are at their best and most tender
with short cooking at very high heat; make sure to have the scallops as
dry as possible and your pan so hot that the oil is shimmering - but not smoking - before you add the scallops.
Wrap partially used, fresh ginger
in saran and place in a plastic bag in your freezer. When a recipe
calls for fresh ginger, use a microplane on the frozen ginger to get the
proper amount.
Please enjoy another new feature - Dining Out! THS continues to explore dining out options in the greater hartford area and will update you on our favorites (don't be surprised if we venture to the shoreline or litchfield county for some special features as well!). Enjoy.
In an effort to get to know our town and explore local restaurants THS regularly visits "new to us" establishments. Being transplants to the area (via Vermont, New York, Minnesota, and DC) there is much to experience. One sunny weekend evening we ventured to this, relatively new, pizza joint in the center. Backstage Pizza offers a variety of small and large pizza pies and a few other specialty items (panini and salads). Personally, when I try a new pizza joint I go for the traditional cheese pie, better for comparison, but this time we halved it and also ordered a pepperoni/green pepper pie. The pizza is good, a nice balance of cheese and sauce, and they cut in triangles - just the way I like it. Future purchase: the Spicy Hawaiian topped with pepperoni and pineapple - yum! Again, the pizza is good but what will get me coming back is more about the non-food experience.
Backstage features outdoor dining - lots of it. With an entrance off of Farmington Avenue, you have to sneak back behind Max Oyster, this place could be missed. Backstage has more outdoor seating than indoor seating making this place great for large parties - I picture coming back with friends, pushing tables together and sitting for a while. THS fiance enjoyed the beers on-tap and although the wine list is small there was something for everyone. In addition to outdoor dining (delightful!) this casual dining establishment featured live music. Laura Ganci performed songs - the cranberries, the white stripes, gotye (you know you like the sounds of that) - that made me stick around for one more drink after the food was gone. With so many delicious pizza restaurants in the center, this one brings a few enticing elements to get you to bring your friends out: enjoy the lovely summer night on the outdoor patio; "the Guinness certified perfect pint" for the boys; and, some live music, if you are lucky.
HELLO, THS READERS! We have missed you the last week or two. There have been some life changes in our THS lives, including a two mile move from the West End to West Hartford and sick fiances.
We're back and better than ever. Welcome to one of our new rotating features: Cheers! Our Cheers! posts will feature where to gather with friends for a good time.
Our first classy establishment is the one and only Le Spigot, located at the corner of Prospect Ave. and West Blvd. This cash-only, wood paneled establishment is a haven for Yankee fans. For the rest of us, it's a great place to grab a quality craft beer, play some darts, and commandeer the juke box.
Just between us, I never really cared for the Spigot while in grad school because (1) I never carried cash (....this still is true) and (2) I never met new people (...this is incredibly not true). Few years older, I feel myself gravitating to this place for its ample beer selection, dartboards, and photo ops with large trophies. This place holds a special place in the THS heart because it is where we, the co-founders, met. We bonded over a tomato red, lace Urban Outfitter's throw-on-and-go dress, 5-2-2-5 schedules, and our "amazing" dart skills. We became fast friends with weekly girl dates (where we concocted the THS idea).
Patrons of the Spigot predominantly sit around tables chatting, which makes it difficult to interact with new people. If you are looking to mingle, loiter near the dartboards and jump in when there's an opening. People are always looking to incorporate an extra player onto their teams, especially if you are a lady. TIP: This is how I started making new friends - randomly talking to other dart players. Plus, there is no better ice breaker than throwing a dart against the wood-paneled wall and having it ricochet back at you. I played darts randomly in college, but it wasn't until the Spigot that I learned how to score darts. This is an important life lesson.
Even more importantly are the out.of.control. beer specials. On Friday nights, all bottles are $2.50, including the craft and high end brews. On Saturdays, there are $3.50 pints. Do not be fooled. These are solid, worldwide beer options. This is not the locale to order a high end wine or a complicated mix drink. Keep it simple, and you will not be disappointed.
THS Tips: There's now an ATM in the bar to make it easier for non-cash carriers like the THS ladies. The Spigot does not sell food; therefore, you are allowed to bring or order your own food to the bar. On Friday nights, Lucky Taco, Hartford's awesome taco truck, parks outside of the bar from 10 p.m. until close, selling delicious pork belly and beef tacos for $3 a piece. Follow Lucky Taco on Twitter on @LUCKY_TACO, and while you're at it, follow us as well @HartfordSocial.
SIDE NOTE: We are planning our first official THS dinner party/event. Tentatively, there will be a private wine tasting event and then dinner at a nearby, off the beaten path restaurant. If you want to be involved, shoot us an email at thehartfordsocial@gmail.com. Looking forward to blogging about our adventures with you!
I often find myself up before most on weekend mornings. There is something about that magic time between 7 to 10 a.m. where it is still quiet outside and the day seems full of possibilities. For me, this is when I start to look at cooking blogs and think about food: where to buy it, new recipes, excuses to entertain, leftover produce in my fridge that needs to be used, etc. Growing up, I would often accompany my mom, list in tow, to the downtown Minneapolis farmers market. It is near the Basilica of St. Mary's on the edge of the downtown landscape. Under five to eight football length awnings, farmers sell local produce, cheese, and meats. If we were lucky, we would get a pastry to snack on while wandering around this lively place. Minneapolis has set a fairly high bar for farmers markets, and through this blog, you will start to see how much I love my home state (who doesn't love a good lake?).
Local. Fresh. Vibrant. #MplsFarmersMarket
But what I really learned to appreciate was local food. Local, fresh, vibrant! It's so beautiful how can you not be inspired to find new local farmers and produce stands. Plus, you promote our local economy, lessen your carbon footprint, and simply eat gorgeous, tasty food. This is the inspiration for The Hartford Social (THS)farm fresh feature. We will highlight various farmers markets and share our adventures cooking what we pick up. Simple preparation is all that is needed with such fresh ingredients.
During early Sunday morning, THS decided to take a ten minute trip west on Rt. 4 to the Hill-Stead Museum's farmers market in Farmington. Perched on top of a hill, Hill-Stead Museum has a beautiful view of the surrounding hills. Reusable grocery bags in tow, we did a loop around the market to see what were our options: organic duck & pork to pestos to blueberries and lettuce.
We decided to get some spinach pesto, local raspberries and blueberries, stemmed carrots, green beans, and fresh herbs. Our special purchase of the day was at the seafood vendor despite one of the THS girls not caring for seafood. The seafood looked incredibly fresh and sounded light and delicious on this steamy Sunday morning. We scooped up a half pound of Stonington sea scallops, a dozen of clams, and a dozen oysters.
A crisp wine or beer and raw oysters? That's my jam. One small detail: I
have never prepared an oyster by myself. I am used to oysters appearing
on ice with all of the fixing in the cute, little silver cups in the
center of the plate. But at a dollar a piece at the farmers market, how can a New England-seafood-loving girl refuse?
Fresh oysters from the farmers market. Ensure that your vendor places your seafood on ice. With the hot summer temperatures, you want to ensure that it is kept cool enough, particularly if you will be enjoying your seafood raw.
THS thought that it would make for another fun "adventure" that
we could share with our readers. My conclusion after this little
experiment, shucking oysters is an art, and art should be left up to
professional (unless stranded on an island or looking for amusement at
the beach house).
Oyster Shucking 101
My father taught me at a young age that to complete a project, you need the right tools. He has corrected my improper tool choices over the years, and most of the time, he has been correct. Serrated knife? Yes, it is better knife for bread slicing, but I digress.
What do you need to shuck an oyster? Like any late-twenty-something-year-old, I turned to Google and watched a YouTube video of the Legal Seafood chef in Boston to learn what tools that I needed and what techniques had to be used to get these hard-shelled delights open.
Armed with knowledge, I now needed to find the tools - a sharp knife. I do not own an oyster shucking knife, but I do own old but sharp knives that I hoped would do the trick. Towel down, oyster poised, left hand on of oyster. Place the knife tip in the back hinge of the oyster, turn 60 degrees until the top lid pops open.
Remember, oysters are connected to the top and bottom parts of the shell. Run your knife along the top edge of the oyster shell and open completely. No two oysters are the same. Just because I rocked the first one does not mean that my eighth oyster looked like a mess. Clean any sandy residue with a paper towel and place on ice. Our fixings included cocktail sauce, hot sauce, and lemon. Pair your briny treat with a glass of sparkling wine or a crisp beer. Oysters and bubbly sounds decadent for a Sunday afternoon at home, but after figuring out how to shuck an oyster and breaking a knife, I believe that it was well work it.
Note: A certain fiance who did not watch the YouTube video about how to properly shuck an oyster and who wanted to use a butter knife to open said oyster was less successful in his shucking attempts. As my father taught me, it is all about the tools. Who wants to shuck oysters?
THS owes credits to a darling female family member for lending us this outdoor bocce set. Sportcraft makes this durable and easy to travel with set for beginners. It was able to withstand the elements, as well as the wildlife (in our case squirrels) during our picnic in the park.
Oh lovely picnic, you would have been much improved if we had: (1) remembered a blanket (instead used re-usable grocery bags) to sit on; (2) brought a pup to chase away the relentless squirrel attacks; (3) chose a picnic spot further from the five weddings/sweet sixteens/quinceanaras entourages that came to take rose garden photos (though it added great entertaining value). Three words: hot pink ballgown.
After all of our picnic prep, we needed a cocktail to cool down with and to hold while playing bocce (naturally). We kept it simple and light, and it turned out to be delicious.
muddled strawberry wine cooler
a bottle of chilled white wine makes four servings
For your information and entertainment: "A muddler is a bartender's tool, used like a pestle to mash—or muddle—fruits, herbs, and/or spices in the bottom of a glass to release their flavor" (credit goes to wikipedia - hilarious). For the purposes of a summer picnic a wooden spoon will do the job just fine.
Ingredients
* Fresh strawberries (3 per serving)
* Chilled, dry white wine (prefer Pinot Grigio)
* Seltzer (typically unflavored, but spice things up if you like)
* Limes
In your glass/keg cup of choice, muddle three strawberries. Add ice, 1/4 bottle of wine, then fill with seltzer. Add fresh lime juice or lime slices. Drink up.
Cocktails and bocce are the perfect summer combination because neither activity takes great skill. The Egyptians are credited for the origin of this primitive concept sport: throwing an item at an inactive target. Plus, bocce is perfect for any size group - individuals or teams. THS had may little friends who wanted to play with us: three squirrels. Unfortunately, their small size, high pitch squeals, and possible rabies kept THS from inviting them to stay. (Note: clapping and walking towards the squirrel may or may not scare it off.) We plan to bring the pup next time to remedy this. What are your favorite summer games?
Wades Farm Fresh is a hidden gem along route 185 in Bloomfield, Connecticut. I often find myself there after hiking Talcott Mountain; or, when I am in the mood to be a more casual hiker, walking in Penwood State Park. Wades has much to offer in terms of locally grown fruits and veggies, but it will also provide the essentials (for example: crackers, jams, cheese, pesto) for preparing an appetizer or side to bring along to a summer gathering. I love a place the brings in local favorites on a daily basis, the baguette was from a local bakery and was amazing! Suggestion: pack up the pup and meet a few friends for some pre-eating/drinking exercise and then stop by and pick up some delightful finds for a farm-to-table inspired dinner party.
We decided to take an afternoon trip to the rose garden; food and drink were obvious necessities. After a quick trip to the farmers market - see upcoming farm fresh feature post - and with a chilled Vermont craft beer in hand, we set out to make some delicious appetizers. A great way to spend the day. Enjoy!
Italian Hummus
Ingredients
1 1/2 cups (cooked) cannellini beans (follow below directions if starting with dry beans)
Olive oil
3 cloves of garlic
Italian blended dry spices
Sea salt and ground pepper to taste
Prepare beans as instructed on package. Once beans are cooked, place garlic, cooked beans, and olive oil into the chopper or blender. Pulse into smooth and combined. Depending on the size of your blender, this may take multiple batches. (my mini chopper made it a bit taxing.) Add sea salt, ground pepper, and Italian blended herbs to taste.
Pesto Orzo Salad with Chicken and Tomatoes
Serves a small army.
Ingredients
1 lb box of orzo or Israeli coucous
6 oz. of homemade or store prepared pesto
Grilled chicken, cubed into 1 in. pieces
Halved grape tomatoes
1/2 minced red onion
Juice of one lemon
Shredded parmesan cheese
Italian flat leaf parsley
Sea salt and ground pepper to taste
Prepare orzo or Israeli couscous as directed on package. Drain the cooking water, and place orzo or couscous in a mixing bowl. While warm, pour desired amount of pesto onto warm orzo or couscous. Toss to coat. Add grilled chicken, shredded parmesan, grape tomatoes, minced red onion, and lemon juice. Toss to combine. Salt and pepper to taste. Garnish with Italian flat leaf parsley and shredded parmesan cheese on top of salad. Serve warm or room temperature.
Watermelon-Mozzarella Skewers
Ingredients
Fresh watermelon, cubed into 1/2 inch pieces
Mini mozzarella balls
Organic basil
Aged balsamic vingear
Skewers
Add a watermelon piece, mozzarella ball, and one basil leaf to each skewer. Prepare as many skewers as you care for. Once the skewers are complete, sprinkle sea salt, and drizzle a high quality aged balsamic vinegar over the skewers. Tip: This is also delicious mixed together and served over arugula for a summer salad.
Once prepared, we packed up our prepared treats, bocce balls, and chilled wine, and we headed off to Elizabeth Park. One thing that we did forget was our blanket. You will have to read the next post to see how we improvised (and how we made "friends" with squirrels).
Elizabeth Park's Rose Garden is the oldest municipally operated rose garden in the U.S
Today's picnic in the park post seemed perfect for the first week of July! Load up your blanket,
magazines, frisbee, and two and four legged friends. We at THS (The Hartford Social) are spending our afternoon playing bocce, drinking homemade cocktails, and indulging in summer apps. This post is the preview for our picnic recipes and afternoon activities. Until then, consider this....
Here in Hartford, we
are spoiled. Your park options range from Talcott Mountain and Reservoir 6 on
Rt. 44 in WeHa (West Hartford) to Bushnell Park at the foot of the Capital
building in downtown Hartford.
This little post is an ode to our neighborhood park, which just so
happens to be listed on the National Register of Historic Places: Elizabeth Park's Rose Garden!
Tucked away off of Prospect and Asylum Avenue near the Hartford/WeHa line, you can discover Elizabeth Park. This 102 acre gem contains a greenhouse, tennis courts, ponds, and a weekend brunch at the Pond House that will impress parents and dates alike. (Hello, BYOB!) Happy weekend after the 4th!
The Hartford Social (THS) is all about bringing folks together over a good meal - be it at your favorite neighborhood spot or on your back patio. While we will feature tasty treats from nearby establishments, the best meal in the summer is often on your back patio with a cold drink. For those who are entertaining this summer and looking for a twist to the standard grill fare, mix it up with Asian inspired fish tacos with a mango salsa and lime sauce. It is sweet and spicy, and the salsa was great on my leftover pork from my BBQ. Add a crisp cabbage slaw in the mix to either throw on the tacos or as a side. Perfect.summer.meal. especially when fresh seafood is always nearby!
1 lb. flaky white fish, such as halibut, tilapia, sole, or red snapper
4 Tbsp. fresh lime juice
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
10 to 12 corn tortillas
For Lime Sauce:
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
Salt
For Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inch squares
1/2 small red onion, finely chopped
1 jalapeno pepper, deseeded and diced
2 just-ripe mangoes, peeled and chopped into 1/2-inch square chunks
1 handful cilantro, washed, dried, destemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to taste
Prepare the fish marinade by combining the fresh lime juice with the
vegetable oil and soy sauce in a rectangular glass or ceramic dish. Add
the fish, turn to coat, and leave to marinate while you prepare the rest
of the ingredients.
Prepare the chipotle-lime sauce by combining the mayonnaise, yogurt,
lime juice, chipotle chile, and chopped garlic in a bowl. Season to
taste with salt.
Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.
Remove fish from the marinade and grill or saute until cooked
through. Warm the tortillas, either in the oven, microwave, or saute in
oil. Set out individual bowls of the sauce, salsa, and shredded cabbage. For each individual taco, place some of the fish (breaking off chunks
of the cooked fillets) on a tortilla, drizzle with the chipotle-lime
sauce, and top with cabbage slaw (see recipe below) and mango salsa.
Cabbage Slaw
Yields slaw for 10 fish tacos.
This cabbage slaw makes for a light, crisp addition to fish tacos and is flavorful enough to stand alone as a side salad. It also pairs well with grilled pork with Asian flavors.
Ingredients
1 Small Head of Napa Cabbage, shredded (about 4 C.)
2 Tbsp. Olive Oil
2 Tbsp. Lime Juice
In a large bowl, toss the cabbage with the 2 tablespoons of olive oil and
the 2 tablespoons lime juice. Season with salt and pepper. Serve with lime wedges.
It's official - July
is here and so commences al fresco dining, summer gatherings, and occasion
after occasion to enjoy lovely meals and good company in the summer
heat. Having enjoyed three barbeques in the last week (it is America’s
birthday after all), it has become apparent that not all barbeques are created
equal. There appears to be a trend to supplement the traditional barbeque fair
– burgers and dogs – with farm fresh appetizers and additional food on the
grill. For instance, homemade guacamole, hummus, and fresh mango salsa are laid
out hours before the grill is ignited and paired with locally grown veggies and
pita chips. Delicious. This serves several purposes really. First, it allows
guests to graze as they socialize; and secondly, it allows a summer gathering
to last hours and hours without stripping the party of all the gentlemen – who
so graciously offer to man the grill.
