For the past several years I have done my best to keep up with the Monterey Bay Aquarium’s Seafood Watch program. They’re a great example of conservationists keeping up with the times and evolving at pace with the culture they inhabit. My counterpart there called last year to tell me about the sushi guide pre-release, which is great for busy people who care to know where their fish hails from. The three-tier system provides a great, quick reference, allowing the user to weigh their desire for that bite of tiger prawn against the knowledge that it may be bottom-trawled or overfished.
Giant gulf shrimp and summer vegetable terrine
Over the weekend we grilled some truly excellent regional food – shell-on giant gulf shrimp with garlic, shallots, red jalepeño and cilantro; and a strata of yellow squash, zucchini, portobella, eggplant and Pure Luck chevre. I’d have prefered to use Wateroak, but they may still be a few weeks out coming to market. Wheatsville carries their goat’s milk ice cream in insane flavors like Amaretto and Dulce de Leche. Big thanks to my sis for the mammoth grill.
Your regional strata sounds tasty, even w/o Wateroak’s super-creamy chevre. I love the tangier tang of Pure Luck. Sometimes I submerge it in olive oil and let it age a little. Goaty’s good!