Happy Sunday to all!
Yesterday I smoked fantastic cuttlefish - I have this amazing frozen brand available here and adore it - and just mopped the cuttlefish through safflower oil first, layered them into grill grates atop my little has smoker with hickory chips, high heat for 18 minutes.
They were amazing!! Crispy tentacles & soft, succulent bodies - the softest damn baby calamari ever! Just a luscious and lovely treat!
I drizzled avocado oil over them before plating, shaved some lemon zest, & put some sea salt that was infused with lemon zest & fennel over it, some chopped chives, and it was just so very beautiful and made a fabulous appetizer - healthful & sassy & delicious & fun!
Paired with Portugual's crisp sparkling wine - Vinho Verde ("green wine" in that it is to be drank YOUNG and not cellared) and thus was sensational!
Cheers to all & make today as amazing as you are!!! - Leah
Yesterday I smoked fantastic cuttlefish - I have this amazing frozen brand available here and adore it - and just mopped the cuttlefish through safflower oil first, layered them into grill grates atop my little has smoker with hickory chips, high heat for 18 minutes.
They were amazing!! Crispy tentacles & soft, succulent bodies - the softest damn baby calamari ever! Just a luscious and lovely treat!
I drizzled avocado oil over them before plating, shaved some lemon zest, & put some sea salt that was infused with lemon zest & fennel over it, some chopped chives, and it was just so very beautiful and made a fabulous appetizer - healthful & sassy & delicious & fun!
Paired with Portugual's crisp sparkling wine - Vinho Verde ("green wine" in that it is to be drank YOUNG and not cellared) and thus was sensational!
Cheers to all & make today as amazing as you are!!! - Leah