 Blood Orange Fluke Ceviche with Spring Vegetables
Ceviche is a classic Mexican dish and can be prepared in a multitude of ways. It’s great for warm weather and perfect for parties. Here we use locally caught fish and fresh spring vegetables, served over a bright pink blood orange and chipotle aioli. This is simple, easy and a great way to impress your guests. If fluke is not in season, any light white fish will do such as black bass or tautog. 1/2 pound fresh fluke, cut into small bite-size cubes 1 cup fresh peas, shelled 5 stalks asparagus, thinly sliced 1/2 red onion, finely minced 5 radishes, thinly sliced 3 tbsp chopped cilantro 1/2 cup of mayonnaise 1 blood orange, juiced 1 lemon, juiced 1 chipotle pepper, chopped VERY finely (use canned chipotles here, not dried!) Salt and pepper For aioli base: Mix together mayonnaise, chipotle and 2 tbsp blood orange juice. Season with a bit of salt to taste. Set aside. For Ceviche: Combine fish and 2 tbsp of lemon of lemon juice. Let sit in the fridge for 20 minutes. In a small pot, quickly blanche first the peas and then the asparagus. Run them under cold water when you remove from the hot water. This is to prevent them from cooking further and turning brown. Remove the fish from the fridge, add red onion, radish, peas, asparagus, cilantro and 2 tbsp blood orange juice. Season with salt and pepper to taste. Plate: Spread your beautiful pink mayonnaise onto a dish, spoon ceviche over it. Garnish with cilantro springs, flowers, Maldon sea salt or a little chili pepper on top. Serve with corn chips. More from Spring here.
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 Have you ever cooked venison? For us, it's food that we imagine as part of a King's feast. Off-Island (we are told) its a foodies luxury menu item. Here on Island, it's a winter staple. Part population control and part tradition, hunters stock multiple freezers full, share fresh cuts with neighbors and gift to those in need. In search of the perfect venison recipe, I turned to Brian Athearn, a local businessman, passionate hunter, and new president of the Martha’s Vineyard Agricultural Society. If you can't find venison via a local hunter - get in touch, we might be able to hook you up :).
Brian Athearn's Venison Stew. · 2-4 tablespoons olive oil for browning · 2 pounds venison stew meat · 2 lb Venison burger · 3 large onions, coarsely chopped · 4 garlic cloves, crushed · 1 tablespoon Worcestershire sauce · 2 tablespoons of A1 steak Sauce · 1 bay leaf · 1 teaspoon dried oregano · 1 tablespoon salt · 1 teaspoon pepper · 3 cups water · 5 potatoes, peeled and quartered · 2 Lbs of diced Parsnips · 1 pound carrots, cut into 1-inch pieces · I bag frozen peas · 1/4 cup all-purpose flour (or a few tblsp corn starch) · 1/4 cup cold water · I use one container of venison Demi-Glace in each batch that we make from the bones (or you can use a little Hoisin sauce) Note: He uses a crock pot most of the time or a pressure cooker. So translate to dumping into cooker for that option. Heat oil in a Dutch oven or thick bottom pot. Brown meat. You can remove the meat and deglaze the bottom with a half cup of red wine. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender. Add potatoes and carrots and parsnips. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew ( you can use arrow root as well for gluten free). Cook and stir until thickened and bubbly. Add browning sauce if desired. Add peas a the last minute and stir. Remove bay leaf. Enjoy! Let us know how your stew turns out - will you share your pictures on Facebook?  As far back as I can remember, I have loved planning our Christmas Eve Feast of the Seven Fishes. The ancient tradition of eating fish on Christmas Eve dates from the Roman Catholic custom of abstinence from meat and dairy products on the eve of certain holidays, including Christmas. Today, this Italian-American tradition carries on in our (and many other) households. Born to an Italian father fresh off the boat from Trieste, and married into another with generations from the “Old Country” - meal planning and preparation of this seven-course seafood meal is taken very seriously as both to honor the Italian-American tradition and to celebrate all of us being together.
Growing up, calamari, baccalà (salt-cured cod that is soaked in a bathtub for days, blended and doused with EVO), lobster, sardines, and anchovies always graced the menu. Now, my chef brother-in-law raises the bar with his glorious Cioppino and famous Clams Casino. The Menu - Seven Fishes One and Two. Taking cues from our friend Paul Greenberg, James Beard award winning author and sustainable seafood advocate, we decided this year to plan our menu as close to home with a nod to featuring ocean-friendly sustainable fish. "Blue mussels, farmed in the coastal waters of New England and Atlantic Canada came to mind"..., and of course, Martha’s Vineyard Oysters found in Katama Bay (try a tasting of Signature Oysters and Honeysuckle Oysters) and the Lagoon in Oak Bluffs (Cottage City Oyster). Both are "rich in omega-3s, and mussels and oysters filter algae and particulate matter, improving water clarity, limiting nitrogen loading and thereby slowing the spread of oxygen-deprived dead zones. Humans have depleted wild bivalves in many areas of the world, part of reversing this pattern is to farm shellfish and support shellfish farming by eating lots!" Three and Four. It’s crazy to think that more than 80 percent of our seafood comes from abroad, mostly Asia. And, some of the most popular farmed varietes such as shrimp has destroyed about a fifth of the world’s coastal mangrove forests, which serve as fish nurseries and storm buffers. So, staying away from the Shrimp Plate we added in a seasonal Bluefish Pate and a holiday version of scup tacos (i.e. with a light cream drizzle) for appetizers. Five and Six and Seven. Cioppino is a great main dish as its super satisfying, and it helps our menu get to our seven fish goal. Local bay scallops, calamari (i.e., squid) and of course lobster are this year's choices. And for the 'firm-flesh fish” we were going with Cod. For as simple as it is, Cod has the dubious distinction of being one of the only fish that naval battles have been fought over. Fished by the Vikings in the cold North Atlantic seas almost 3000 years ago, cod has been at the center of trade wars for centuries. Once so abundant, it saved millions from famine, but today cod is more scarce and popular as ever. So, our we nixed the Cod and chose Atlantic Pollock. While considered a whitefish, it has an image problem. Its flavor is fantastic, but the appearance when the uncooked gray-pinkish color looks drab compared to the snow-white cod fillets we are used to seeing on seafood counters. Luckily, the Cioppino sauce will cover any evidence of us going out of the norm for the few ingredient stalwarts at the table :). It was an exciting challenge to try to choose the most ocean-friendly choices for our treasured meal. To make it easy for you, check out the Monterey Bay Aquarium's comprehensive list of sustainable Seafood recommendations. Its a simple start to learning more about how our choices can make an impact - good or bad. Happy Holiday's friends. Chi mangia bene, vive bene. (Who eats well, lives well') Feast of the Seven Fishes menu ideas: Our go-to for feast ideas is always Mario Batali and Gianni. Our Favorite Recipes: Cioppino (in case you missed it above) Cozze alla Triestina (steamed mussels) don't forget the crusty bread. Clams Casino Blue Fish Pate Scup tacos |
AuthorPenned by the staff of Farm. Field. Sea. and inspired by the experiences of working with Martha's Vineyard's chefs, farmers, fisherman, oyster cultivators, artisan producers and food educators. Categories
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