What is one food that you absolutely, completely, totally, and utterly cannot stand? Answer in haiku, please!My response:
Delicate pink curlsDon't like how they look, don't like their texture, don't care for their taste even in highly processed form.
With too many little legs -
Shrimp make me shudder.
I do like fish, though, and our farmer's market now has a fishmonger! The prices are high, but it's good fish, and the $$ encourage us to practice portion control with our proteins. On one recent visit I got a piece of tuna for no particular reason. A couple weeks later, we set out to "eat down" the freezer in preparation for a week on vacation, and I had to figure out what to do with it. The internet to the rescue again. A moment of searching, a few minutes of paging through the results, and I had a candidate not only for the tuna but for the bag of arugula I had impulse-purchased that morning: Warm Salad of Thyme-Crusted Tuna.
I also had some corn. Corn season is a brief and glorious thing in New England. Who needs madeleines? The sight of corn in its husk, piled anyhow on counters or spilling from bags and bushels, conjures a lazy afternoon heat, cicada song, my grandparents' patio, the rattle of a pot lid as the water begins to boil, greasy fingers and the sweet crunch of that first bite. My favorite farm (okay, one of my favorites...) puts a sign on theirs:
That's the way to get it. I'm not a particularly devoted locavore, but corn on the cob is one thing I will not bother with from the grocery store.
But, back to the tuna. In practice, this was so easy it falls under the "do I even call it a recipe?" category. Arugula plus slivered basil plus good tomato plus balsamic vinaigrette. Tuna plus generous salt and pepper plus thyme. Cook the latter in a very hot pan until it's as done as you like it (ours not being the freshest, I cooked it through).
Put the latter in proximity to the former, and eat it. Much better than shrimp.