Tuesday, September 8, 2009

happy labor day

And this year's menu was as follows:

campari tomato, red onion, and feta salad
grilled shrimp marinated in lime zest and juice, garlic, cilantro, and olive oil
steamed mussels and clams in garlic, white wine, and parsley
grilled onions and kielbasa
bud light (don't you dare snicker. nothing would have gone better. nothing.)

Whether or not that sausage looks inviting or far from it, is absolutely open to interpretation. As for my opinion, I have yet to reach a verdict. But deliciously smokey? I'm nearly passing out in my chair reminiscing.

In many ways, this was an ode to the classic New England clam bake only sans lobster. And instead of throwing everything in one pot or seaweed lined sand pit, I cooked almost everything separately infusing each with its own flavor profile which once combined all on one plate proved to be extraordinarily successful. The mussels and clams, briny and garlicky with a knockout aroma of white wine when your face dared to hover close. The shrimp, bright, tangy and tender. The kielbasa sausage with dijon, smokey, salty, and ridiculously flavorful. And the cool tomato salad which accompanied each and every bite along the way.

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