Saturday, July 2, 2011

Nothing like charcoal

charcoal chimneycharcoal chimney
shuck/sucklime/mint/rum

I'm going to relearn how to cook with charcoal this summer. There's something so primal, so visceral about cooking on open fire. Bought myself a proper grill and learned how to light charcoal the right way (no gasoline!!). And just like the Viets do, shucked some clams, and fired them until their juices started boiling. With a touch of green onion and a simple seafood sauce, they were magnificent. What to drink in the backyard? As if that question needed to be asked - nothing but the most amazing, fresh mojitos.

DF

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