This episode the Rogues travel to Portsmouth, NH where they met up with Alex from New England Fish Mongers. Whats on the menu? Local sea scallops are in season for the next few months and wow, they are delicious & sustainable! Rich prepared maple-seared scallops served on top of a sun-dried potato mash. Matt created a scallop ceviche denatured in a mix of lime juice, pineapple juice & coconut milk. Sea scallops are best when seared or grilled and the smaller bay scallops are great for ceviche. Scallops last 1-3 days in the fridge and months in the freezer. Use your nose when picking out scallops. If your local monger won’t let you sniff the catch, walk away. Both dishes were paired with Earth Eagle Brewery’s Finnish style ale aged in spent gin barrels.
Breaking News
-
SANTA MARGHERITA WINES AND LOVESHACKFANCY BOTTLE THE ESSENCE OF SUMMER WITH THE LAUNCH OF NEW LIMITED-EDITION ROSÉ MAGNUM
-
Cheba Hut Blazes into the Heartland with First Stop in Lincoln
-
Great White Opens Doors to Brentwood Location
-
Giving Kitchen Celebrates First Quarter 2025 Impact and Milestones
-
NAHATÉ Dubai Breaks World Record + Auctions the Most Expensive Cocktail in the World at €37,500 ($41,160USD)