Dinner last night:


Dinner last night:

Pan seared Vermilion Snapper
on sauteed ramps and mixed mushrooms
with a citrus peppercorn butter sauce

Comments

  1. Jessica MusinskiApril 22, 2017 at 5:49 PM

    That sounds really good!

    ReplyDelete
  2. F-L SilverApril 22, 2017 at 6:16 PM

    I was really happy with it. The fish was very tasty, although you had to watch for bones and scales. One of my favorite things about ramps is that you can use the greens, which is like a twofer.

    I did learn that this is one of those times that you would probably kick the dish up a level if you went and got fancy pants butter that tasted a-maz-ing, because you can obs really taste the butter. But if you don't cook like this all the time, I'm not sure how long it would take to use up said fancy butter. I will probably never know.

    ReplyDelete
  3. Mike BruceApril 22, 2017 at 7:32 PM

    Mmmmm, ramps and mushrooms.

    ReplyDelete
  4. Jessica MusinskiApril 23, 2017 at 6:37 AM

    Can I tell you guys a secret? I don't know if I've ever eaten a ramp in my life.

    ReplyDelete
  5. F-L SilverApril 23, 2017 at 6:50 AM

    They're wild onions. They used to be something you foraged for in early spring. Now, they are trendy and in the stores and farmers markets and on menus all over the place. Which is why I got these at the store as opposed to poking around in the woods.

    The greens as well as the bulbs, which are tiny, have an aromatic, mild taste and smell. Clearly in the onion family but not harsh or sharp.

    ReplyDelete

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