We try to prepare seafood twice a week, generally one day of salmon and one day of whatever looks interesting at JP Seafood (sea bass, halibut, swordfish, sole, scallops, shrimp, ahi tuna). This time, we prepare salmon on the grill and roast small Yukon gold potatoes and assorted rainbow carrots and herbs to accompany the fish. But first, we start with fresh burata from Foodshed Take Away in Napa, with sliced prosciutto and bread sticks.
Appetizer, roasting the carrots and potatoes
The plate
The next day, we barbecue a port tenderloin (with a sauce made of roasted red pepper, pecorino romano cheese, pumpkin seeds, red wine vinegar, paprika, and cayenne pepper), accompanied by roasted cauliflower with sliced garlic, and a small bean salad.
Pork tenderloin
Returning East End, a favorite local restaurant, for take out, we dine on garlic knots, pizza with corn, roasted tomatoes, jalapenos, and house-blend cheese, and a summer risotto (carnaroli rice with corn, fava beans, cherry tomatoes, crème fraîche, feta, and fresh herbs), similar to what we would order if were able to dine inside.
Pizza and risotto
Returning to JP Seafood, we make shrimp burgers with homemade tartar sauce, accompanied by a blueberry arugula salad (with goat cheese and almonds). The shrimp is pulsed in a food processor along with mayonnaise, pepper, salt, and cayenne pepper, then formed into patties, breaded with panko bread crumbs, and cooked in vegetable oil until golden brown.
Blueberry salad, shrimp burgers ready to cook
Shrimp burgers
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