U5?

Finally made it to the DC Fish Market on Maine Avenue last month.  I have only lived here how long (next year will be 15 years) and have been meaning to get there.  It’s full of great fish vendors and tons of stuff to check out.

IMG_1157 IMG_1158 IMG_1159So much amazing seafood!

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My friends and I decided we’d each grab something to contribute for dinner that night.  After surveying, I decided on shrimp, and I couldn’t just grab everyday shrimp, that would be too easy for a fish market.  I saw these big guys that I could not turn down — U5s.  If you’re not completely sure what than means, it’s that there are 5 or less shrimp per pound!  When you see ‘normal’ shrimp selection in the grocery store, there/they are 21-25, 31-40, in most cases.  But really, U5?  The pictures do them no justice.

IMG_1169 IMG_1176 When we got to the kitchen, I could pretty much cozily fit the three of them that I purchased for the three of us in one pan.  Just seared them with some olive oil and garlic.

IMG_1194 IMG_1200We also picked up some oysters and a red snapper.  Great dinner!

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Christmas Dinner

Last night we enjoyed quite a nice dinner of surf and turf, and of course some of great sides.  The menu included salt-cake rib roast, salt-cake snapper, grilled Brussels Sprouts, popovers and Pinot Noir.

For the rib roast, cooking time was a few hours so that was planned well in advance.  The ‘cake’ surrounds the roast and then it sits on the grill to cook to perfection.  When done, you get to crack, break, peel it off.

IMG_2508The fish was one I’ve made several times the past couple months and that shared the oven with the popovers.  We think it might have affected the popping of the popovers because they were pretty much just mounds of bread-like things.

For the Brussels Sprouts, we used an Alton Brown recipe.  You microwave the sprouts for about 3 minutes then toss them in dry mustard, paprika, garlic, salt and olive oil.

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You skewer them then put them on the grill for 10 minutes, turning once.

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IMG_2515Final product of everything —

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We enjoyed Pinots from Chile and (Sonoma County) CA with dinner, as well.  The Chilean wine was Apaltagua and the CA one was Banshee.  Both very nice pairings to match the surf and turf.

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