Ceviche & Steak.

November 16, 2020

This week's offerings include a Nantucket Bay Scallop Ceviche Kit, Black Angus Coulotte Steak, our Montreal Steak Rub, Ward’s Farm “Rosalee” Apples, and Romanesco Cauliflower. Order by 9pm Wednesday for Saturday delivery. Browse this week's offerings.

Nantucket Bay Scallop Ceviche. Want some shellfish that will make you swoon? Nantucket Bay Scallops have a short season and limited availability. These tiny scallops (50-70 per lb) are super sweet, lightly briny and clean. Our preference is to eat them raw, lightly dressed with citrus juice, crunchy flaky sea salt, and a drizzle of good olive oil. We’ve also added finger limes, also known as caviar limes, to our kit. If you’ve never seen a finger lime, it’s a small, finger-shaped lime that, when split open, has tons of tiny caviar-sized beads. These pop in your mouth and deliver a little burst of brightness. 

Black Angus Coulotte Steak with Montreal Spice Rub. Coulotte steak is a delicious, lean, bistro-style steak. Rub these with our Montreal steak seasoning, sear in a heavy pan, and baste with butter and rosemary at the end of the cooking time. Then rest the steak at least five minutes before you cut into it, to ensure a super-juicy piece of meat. If you want to keep it on the lighter side, this would be delicious over a kale and delicata squash one-skillet melange: cut the delicata in half (no need to peel), remove the seeds, and slice into half-moons. Chop and wash the kale. In a large skillet, sear the delicata until it’s starting to brown on both sides. Add the kale, salt, and chili flakes, and saute until the kale is done. Put the sliced steak on top. 

Chicken with Preserved Lemon, Olive & Tomato Sauce: we brought back the skin-on, boneless Bell & Evans chicken breasts. Sear on the skin side, flip, and pour the preserved lemon-tomato-olive sauce under and around the chicken, without submerging the skin of the chicken. Pop it in a 350-degree oven until it reaches an internal temperature of 155. Serve over rice, farro, or couscous.  This would be equally delicious with chicken thighs.

Alison Hearn

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with customization by Grapevine Local Food Marketing