The Catch: Sea-To-Table Recipes, Stories & Secrets - Hardcover

Sargent, Ben

Hardcover

ISBN 10: 0307985520 ISBN 13: 9780307985521

Verlag: POTTER CLARKSON N, 2013

Inhaltsangabe

Ben Sargent shares his love of the open waters with adventure stories and simple seafood recipes that will entice you with their fresh flavors.

An avid fisherman, home cook, and veteran surfer, Ben has been mesmerized by fishing since childhood. He catches almost everything he eats, but even if you don’t,The Catch is the perfect book for cooking simple, delicious fish and shellfish.

These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic preparations for salmon, shrimp, and clams to chowders using snakehead and blackfish.

Showcasing Ben’s signature lobster rolls (for which people journey many oceans), The Catch also features recipes such as Catfish Sandwich with Dill Rémoulade & Sliced Jalapeños (a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut & Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire).

With stunning photos from the bountiful waters of Brooklyn to the Caribbean coast,The Catch is Ben’s take on sustainable seafood and will become your go-to resource when you want to savor fish and seafood in your home kitchen.

Über diesen Titel

Über die Autorin bzw. den Autor

BEN SARGENT is the host of Hook, Line & Dinner on Cooking Channel. He is the creator of the cult alter-ego personality Doctor Klaw and is the founder of the Brooklyn Fishing Derby. He lives in Brooklyn.

www.BrooklynChowderSurfer.com

PETER KAMINSKY is a well-known angling and cooking author. He is the former Outdoors columnist for theNew York Times and has written cookbooks with chefs such as Daniel Boulud, Michel Richard, and Sheila Lukins. His most recent books areBacon Nation and Culinary Intelligence.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Unchowdered Territories
 
In kindergarten, my love of eating fish earned me a trip to the principal’s office. I wasn’t sure why I had been called in or why my mom was there. “Do you realize your son has been eating live minnows on class trips?” the principal asked. My parents thought it was great that I (a) knew how to catch them and (b) knew how to eat them! My mom didn’t look fazed. She turned to the principal. “Yeah, he does that all the time. And I’m afraid we actually taught him how to do that.”
 
In my early years, one of my favorite places to hang out was my grandfather’s bait and tackle store, the Goose Hummock Shop, on Pleasant Bay on Cape Cod. There was a bedroom next to the shop and that became my room during the fishing season. I preferred it to the more “civilized” room in our family’s summer house next door. I loved the musty, briny, beachy, seaweed smell. The “decor” was a lobster shell my father found, a blowfish, and family sketches and seascapes that my grandmother drew when she wasn’t fishing and hunting.
 
My grandfather wasn’t a chef, but he understood cooking, like how to make a really nice fish broth or a proper chowdah. After a full day of fishing my grandfather, Pup, would always dig a few clams on the way back to the house. Then he’d rip through a flounder in one cut, like one of the mates on the charter boats. He’d miss some meat that way, but we caught enough fish back then that it didn’t matter. The heads and bones and tails went into the stockpot and became the soul of the chowder.
 
His chowders were perfect. Often, he would do a New England clam chowder. One giant quahog—the local name for a large hard-shell clam— then cream, potatoes, dill, and butter. He also did a seafood chowder, where he’d throw in razor clams, steamers, quahogs, conch, striper, and potatoes. Anything caught that day went in the chowder. His techniques inspired me. Now when I find an authentic New England clam chowder, I’ll say, “Yep, this is how Pup made it.” That’s the highest compliment I can give. Not too thick, and brimming with flavor.
 
Pup’s chowders were the best, but my true love of cooking came from my mom. She was a natural cook who didn’t worry all that much about following recipes. When I picture her, I see her behind the stove in an apron and ski boots. I get my love of heavy cream and butter from my mom. She could go through an entire box of breadsticks dipping each bite into a stick of butter. Modern health warnings were not at the top of my mom’s list of worries; she would eat raw hamburger meat right out of the package. She made the kitchen the center of our home, and she had an obsession with Italian food. Even though she was the daughter of two Jewish immigrants from Germany, I didn’t see a German or Jewish dish come out of her kitchen, aside from the occasional brisket or potato pancake. Everything else was Italian and all of it was amazing.
 
If Pup gave me my love of fishing and Mom passed on her sense of food, my true appreciation of the sea came from my dad, Bill Sargent. He is a naturalist in the great New England tradition. He notices every little thing in nature—from an ant crossing the path, to the Indian shells on the side of the bank, or a crab eating a minnow. On any given afternoon, he would give me a history lesson, taking me back a few million years just by pointing out the rocks, eroding bluffs, and a horseshoe crab scooting along the shallows. His endless notes about horseshoe crabs and salt marshes only begin to tell the tale of his fascination with sea life; he was utterly captivated from childhood, just as fishing captivated me.
 
Surf Days
 
Throughout my childhood and teenage years, I got my surfing practice on Cape Cod. We surfers look for hurricanes. I don’t mean that we go out in eighty-mile-an-hour winds. But when a hurricane forms farther south in the Atlantic, it sets up big waves, which make for good surfing by the time they hit the Cape. My friends and I constantly listened to the radio for weather updates, trying to figure out when the best waves would arrive. No sooner did we get news of waves than we’d grab our boards and paddle out. Often we’d take a real beating, but it was worth it! We were hopeful. So hopeful that I took the Internet handle Hurricane Hopeful. A few years later, when I moved to Brooklyn and opened a chowder bar, I called it Hurricane Hopeful. But this was before we knew about Katrina and Sandy.
 
While I was getting my surfing life together, I worked in an ice cream parlor in Wellfleet. Behind the parlor was a place called Mac’s Fish where locals worked. They were a bunch of hooligans, but they got the job that I wanted but couldn’t have because I wasn’t a local. It didn’t matter that I spent all summer, every summer on Cape Cod; the fact that our winter home was in Cambridge, Mass., made me an outsider. I envied the Wellfleet fish kids. I thought everything about them was cool: They carried knives, they called out chowder orders in real Cape Cod accents. I was jealous. They never let me near the fish, because handling fish was reserved for locals. The aroma filled up the pier and I couldn’t resist the food those kids cooked up. It was delicious, and it inspired me.
 
Big Apple, Big Waves
 
My next stop was in a seemingly unlikely place for a surfer and fisherman: Brooklyn. It didn’t start well. In 2001, as I went to get the keys for my first apartment, I met the broker on the sidewalk. She opened the door and there on the floor lay the previous tenant. He appeared to have passed out after rolling off his couch with a bottle of vodka in his hand. Being a friendly kind of guy, I went over to help him up off the floor. His hand was freezing cold. The broker asked, “Is he okay?” “No, I think he’s dead,” I said.
 
I took a late-night job delivering food in Bushwick. In 2001, this was not a good ’hood at four o’clock in the morning. I walked away from that job and signed on to look after a small gift shop that my friends, soap stars from As the World Turns, owned in Williamsburg, Brooklyn. Then, one day, I saw a guy walk by the window with a surfboard. I couldn’t believe it and ran out and asked him where he could possibly be going with a surfboard. “To the Rockaways.”
 
I locked up the shop one day and jumped on the L train with a fellow surfer (named Luke), and we went out to the Rockaways, where he had a bungalow. We passed over salt flats and shallows and through beachside communities with shacks on stilts. I could hardly believe my eyes. All this was in New York City.
 
We got off at the Eighty-eighth Street stop in Queens. Luke showed me his surf shack, and the next thing I knew, I was suited up in his hand-me-down gear and we were surfing. Walking over the boardwalk with the sun low in the sky and seeing a peeling barreling left—that is, a really good surfing wave—was something my Cape Cod brain could not wrap itself around. I was forty-five minutes from Brooklyn. It seemed impossible. But there it was.
 
That night, I asked my friends if I could take the shop off their hands. They were happy to get nine hundred dollars, which was all I could scrape up. Within a month, I opened my own surf shop in Williamsburg, Brooklyn, home to hipster espresso bars, farm-to-table restaurants, Polish delis, Orthodox synagogues, and now, its first surf shop.
 
Business was slow, so I served chowder to attract clientele. It...

Details zur Ausgabe

• Verlag: POTTER CLARKSON N
• Erscheinungsdatum: 2013
• Sprache: Englisch
• ISBN 10: 0307985520
• ISBN 13: 9780307985521
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 255
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: QE GmbH & Co. KG; info@averdo.de; ; Martinistraße 3; Osnabrück; Deutschland