No, not really…but let’s go back a bit, shall we?
It’s tough to find inspiration for dinner when you shop very soon after eating lunch as I did the other day at an upscale Italian specialty market in Boca Raton.
We’re lucky to have a few ‘shops’ like this in my area. They carry produce, prepared foods, specialty items from Italy, a bakery, cheese counter, butcher, and a large fish counter.
I wandered around with a hand basket but because I had just eaten nothing appealed to me. I was about to give up and leave and then I spotted the swordfish sausage. It seemed to fill the bill…unique, light and could be the lynchpin for a healthy dinner. The fish monger told me it was just the fish with a few herbs.
Hours passed (and so did my lunch) so I started to prepare dinner. I decided to treat the sausage as I would an Italian pork sausage…baked in the oven with red and green peppers, onions, garlic, and a few slivers of potato.
I plated, took my blog photos (I envisioned a different message) and then I sat down with a glass of wine. #FAIL. I took one or two bites. It was dry and somewhat tasteless. I somehow think I subconsciously knew it would be…
When I did party catering years ago in New York, I learned that you have to be able to think ‘standing on one foot’; that is to say, you’ve got to be able to pull Plan B out of a hat…and quickly!
But, I’m here to tell you that even a badly fried egg is better than swordfish sausage.
You know those meat and fish counters that offer ‘seasoned’ or ‘prepared-ready-to-cook’ cuts (think stuffed chicken breasts, steak pinwheels, etc.)? I often wonder if they do that for the convenience of the customers, as a marketing tool or as a last ditch effort to sell something that should have been sold a day or two before.
I never buy uncooked prepared food for that reason and, equally, because I want to control the spices, herbs and stuffings.
Plus…whatever happened to the bacterial warnings about not stuffing raw meat and letting it sit?