Spots Before My Eyes

Not to brag, but I've made some pretty spectacular paellas on the grill in the last several years. The heat from the wood fire, the smokiness it lends, the bitter edge and dynamite color from the saffron…there's really nothing like it.

But I think the one I made last night for my sister-in-law's birthday might have been one for the record books. The recipe remained pretty much the same, though with homemade fish stock instead of chicken stock, and piquillo peppers, a few baby shrimp left over from the appetizers and chopped green beans from the garden. I'd gone by Newman's Fish Market earlier in the day to pick up the usual pound of mussels, but they were sold out. Same with their clams. I was about to turn and head out the door when the tattooed young fellow behind the counter asked, "Did you see these spot prawns?"

One glance told me that I had my solution. I'd heard about these lovelies up in Vancouver, BC, where they hold an annual Spot Prawn Festival at the beginning of May to celebrate this northern Pacific coastal delicacy. Though certainly not cheap compared to the ubiquitous pink shrimp, these were big and fat and packed with deep red-orange roe, which I'd never seen before. My new friend with the tats said to put them in the paella at the very end of cooking, for only five minutes or so they wouldn't overcook.

I nodded and ran out the door with my package. When I got home I pulled off the legs and scooped out the roe, leaving the shells on to add a little extra flavor to the rice. Then just as I was pulling the paella off the grill, I sprinkled the roe in the center so it would warm up ever so slightly.

So there you go. I've given away my secrets again, but seriously get some of these beauties if you see them in the case. They'll send whatever dish you put them in right over the top!

Thanks to Kathryn for snapping the photo at top before the crowd demolished it!

Briny Beginnings

Last night we were invited to dinner at the home of friends and, as usual, I asked what we could bring. "Oh, maybe an appetizer. But nothing fancy," was their reply. Now, they were serious about the "nothing fancy" part, but I know this particular couple loves a good starter and so I was mulling over the possibilities.

It's not yet tomato season, so a caprese bruschetta, one of my own top-of-the-list apps, was out of the running. And Asian chicken wings sounded tasty, but might be a little much since steaks were on the menu for dinner. A fava bean and mint spread would be seasonal and appropriate, but the farmers' markets were already over for the day.

Then it hit me: fresh oysters! Light yet wonderfully flavorful, totally seasonal and local, and relatively inexpensive yet classy. And though Dave and I aren't big on complements other than the occasional drop or two of lemon with our bivalves, a mignonette seemed like a fun addition.

There are at least two sources of fresh NW oysters in town, Dan & Louis' Oyster Bar and Newman's Fish Co. in City Market, with prices around $12-$18 a dozen or so, depending on the variety. Dan & Louis had Pickering Pass oysters from Washington for the lower price, so we dropped by and picked those up on the way to dinner. I'd whipped up a slightly esoteric ginger lemon mignonette, which was wonderful with the creamy, briny little oysters and got some nice props for my choice from the hosts.

If you're looking for something a little off-the-beaten path for apps this summer, I'd recommend giving oysters a try. And let me know if you've got a fave supplier in the area…more sources are good!

Lemon Ginger Mignonette

Adapted from Epicurious

1/3 c. rice vinegar
1 1/2 tsp. fresh ginger, minced fine or grated
1/2 tsp. lemon zest
Pinch of salt
1 tsp. green onion, minced (optional)

Combine vinegar, ginger, lemon zest and salt in small bowl, stir, then allow to steep for 10 min. Strain and add green onion, if desired, before serving alongside fresh oysters.