It's All Local But The Swine . . . And Maybe The Beef

I must admit that while I like to keep it local I was a little nervous about having these local clams. After all, New York and New Jersey doesn't often get mentioned in the same sentence as the words "fresh", "clean", or "water". However, I decided to put my prejudices aside and give these fresh New Jersey littlenecks a try.



If New Jersey shellfish wasn't enough of a risk I decided to put some bacon on top of them and turn them into clams casino. Pork isn't exactly the American meat of choice this past week but I was willing to take my chances. I know where my meat comes from so I'm not terribly concerned. Jen is often talking about clams casino so I thought she might enjoy this as a first course for tonight's dinner.



For a second course I took some delicious New Jersey asparagus from Cedarville, New Jersey, and steamed it, drizzling a little melted butter, olive oil, salt and pepper over it. Then I poached some of those local eggs from Old Partridge Farm and poached them. I served the asparagus with a little drizzle of fresh lemon juice, salt, pepper, and shaved Parmigiano Reggiano.



For a main course, quite simply, a delicious porterhouse steak (which I'd acquired at $9.99 a pound) and "grilled" in a pan. I'll call it "New York City Grilled Porterhouse" since the pilot light is, sadly, the closest anything I eat at home will get to an open flame.

To accompany it all we finished the Sauvignon Blanc. Wine pairing experts would tell you that the Sauvignon Blanc was better suited to the first two courses. However, $7.99 a bottle wine experts would tell you that it went fine even with the beef.

Tomorrow, for real this time, I will prepare something with an object of produce that you rarely find fresh. I know the suspense is killing you so I will give you a hint: it has two very different and distinct names.

See you tomorrow!