How to dine like a king in 30 minutes

Hi Folks-

Hope everyone enjoyed the holiday, we certainly did. We went kayaking at Wrightsville Reservoir for the first time and had a blast. We watched the parade and the fireworks. I was inspired on Friday to make a feast worthy of the holiday weekend. I usually don’t like to cook on Fridays, I’m tired and it seems like too much work. However I have recently discovered that if I can come up with a quick, well orchestrated plan of attack that I can do in the first half hour that I’m home (I usually get home around three on Fridays) I can almost fool myself into thinking someone else has done the cooking.

Seafood lends itself to such subterfuge because it cooks so quickly. We had a cold seafood buffet that was lovely. I put a pan of water on to steam when I walked in the door, in that I dropped a lobster, fished it out when it was done and put it in the fridge, I then dropped 1 pound of peeled and de-veined shrimp in to the same water, removed when done and also chilled. While those items were bubbling along I did an easy cheat on poached salmon; a couple of cups of white wine, a handful of peppercorns, a TBL or so of dried dill and a bay leaf brought to a simmer. Added a pound of salmon and just enough water to barely cover the fish, covered tightly and that too was done in about ten minutes. I blanched asparagus and chilled. Took a break and had a glass of wine. Finished the meal with caper mayo and garlic mayo from the store, a little cocktail sauce and curried mayo for the asparagus. Peter and I picked the lobster in no time flat (one lobster doesn’t take long, especially when its cold). Opened a half a dozen oysters and we dined like kings! I highly recommend this as a summer supper!

We were featured in Business People Vermont this month! Very nice story, the only real inaccuracy was the skipping over of Elm Street market between Matt’s Minimart and The Uncommon Market. Read the article!

Peter has great fish coming in tomorrow, with Alaskan King Salmon dropping several more dollars, to $22.95/lb.

The fish tomorrow:

  • Dayboat Haddock

  • Alaskan King Salmon

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • 16/20 Shrimp

  • Bluepoint Oysters

Day of the Week

Lunch Special

Soup Special

Dinner Special

Monday

Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf

Tuesday

meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi

Wednesday

Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo

Thursday

Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla

Friday

Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Market Worth Walking To

802.223.7051

www.uncommonmarket.net

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