40º03'22.96" N 74º03'52.86" W
You dig tomatoes in New Jersey?OK, regardless of where you provision the ingredients, chowder would be the obvious choice although tomatoes are not a typical ingredient and would give it an unusual color - buy why not. But better - and especially since it is summer, why not go for a gazpacho type cold soup - the corn would be a bit unusual for both flavor and texture with the kernels floating - but why not. Not too much garlic though.
Let the gourmands get as fancy as they like, there is nothing - absolutely nothing - half so much worth eating as a Jersey tomato.
I can dig it.
NYT article about NY area tomatoes, indicating it is a great season.http://www.nytimes.com/2012/08/08/dining/tomatoes-are-abundant-and-delicious-this-summer-a-good-appetite.html?hpwIt didn't specify whether they are dug or not.
I can dig this too. The tomatoes are so good right now, that I can't even imagine eating a tomato after September. Winter sucks for tomatoes.
I am thinking of a frittata. The eggs, corn and tomatoes on the bottom with the clams chopped and baked on the top, so the clam juices emulsify with the frittata. Topped with fresh basil and finished with drizzle of EV oil, and S&P. Baked till golden brown. Simple but how bad could it be?
Doug's creative clam juices are flowing.
Are we allowed to use crispy bacon?
Yes, but the 'crispy factor' has to work.Not easy
Funny think happened at the regatta this weekend. I met a man called Chris P Bacon. I might have to blog about that.
I heard he leaned against a car in the hot sun and was rendered lifeless.
Why do we say the bread winner brings home the bacon?Shouldn't he bring home the bread if that's what he won?What does the bacon winner bring home?
Why is it always a 'he' who brings the bacon home?
Contestant's, please open you're baskets. you have 30 minutes to complete your meal. Yikes, clams, Jersey tomato and corn...I've got it! Shuck the clams, serve them on the half shell(with some red dot horseradish), grill the corn in the husk, and slice the tomatoe's with fresh Mozzerela and Basil.
Did I get chopped, or do I come back for the entre round?
Next round. Less is more. It's similar to what I did that evening. Grilled the clams, boiled the corn, and sliced tomatoes and mootz with basil and olive oil.
Grill the clams.Boil the corn.- Place two tomatoes in a blender and puree for 30 seconds- Strain into an 8 oz. glass over ice- Add a dash of Worcestershire sauce, celery salt, ground pepper, hot sauce, 1/2 oz. lemon juice, and 1 1/2 oz. vodka.- Mix well and garnish with a twist of lime.
Double the vodka, at least. Spirits to mixer should be 50/50 I always say.Wine is fine, but liquor is quicker.
Gimme the ingredients!
I'm tickled to see that what I immediately thought of (boil the corn, steam the clams, slice the tomato) is close to what actually happened. The tzatziki I posted about on Friday turned out to be the last - the last vine managed to cough up one last cucumber as it withered up & died - but the tomatoes are indeed going to town, and the basil is OK too! I thought I was going to be doing another food post tonight but my new favorite mozzarella place turns out to be closed on Mondays. Tomorrow!
ps - heading out for Orient Point next weekend. Not sure whether I'm more excited about another play session at the point, or farm stand corn.