Sunday Lunch has been hijacked today, for the sake of shameless alliteration. Truth be told, I’m partial to assonance — who doesn’t prefer a little assonance? — but you can’t have everything.
“Alliteration is pleasant and precious, but some fancy assonance can make you dance in your pants,” that’s what my mama used to say.
Acutally, she never said that. And I (still) call her Mom. But I really do like assonance, if that counts for anything.
As for calling them Spot SHRIMP? Again, it’s mostly a result of my overwhelming desire to rampantly spread the use of non-rhyming stylistic devices, but it is also technically correct. Commonly referred to as Spot PRAWNS, these spotted little guys (see the white spots near the tail and head?) are actually biologically classified as shrimp.
Enough pretension and learning for one Sunday! Let’s skip to what Howard and I had for dinner last night:
Roll #1 – The Raw (at the top of the photo):
Six raw Spot PRAWNS, freshly killed by moi, who grabbed their heads and twisted with grim determination. It’s not exactly enjoyable, but if you’re going to eat animal protein, killing your own food, albeit occasionally, is important — and invigorating. If you do it quickly and cleanly, you’re left feeling lightly charged and hungry. And possibly in need of a drink.
Also in the raw roll was:
- BC Red Pepper and Cucumber
- Hot Pepper Jelly from Jane’s Herb Garden
- Pender Island Cilantro
- A squeeze of lime
- A few shoots of sea asparagus that I foraged from the shore at low tide
This is my first time using sea asparagus — it tasted super salty when I nibbled, so I blanched it for 1 minute in boiling unsalted water, then shocked in ice water to stop the cooking. The result was a slightly tenderized, but still crunchy — and much less salty — addition to our Ceviche-like, British Columbia-Centric Roll.
My favourite of our 2 rolls…fresh, new, sweet, briny, crunchy, spicy and huge! I should have cut it into 8 pieces instead of 6. I also should have picked enough sea asparagus to make another one — so good…
Roll #2: The Cooked
- Sake and green seaweed steamed spot SHRIMP (see the very first photo)
- Crispy Pender Island leeks
- Oven roasted BC cherry tomatoes
- Sesame seeds
To make the crispy leeks, I trimmed and washed the leeks to get rid of the grit that resides in all leeks. I then julienned the white and light green parts, and blanched them for 1 minute. After shocking, draining and drying, I fried them in 1/4” of 350° F sunflower oil until crispy. Drain and season. Caution: do not let them brown — they’ll taste burnt.
There’s nothing to complain about in this roll, but it didn’t shine the way the first one did. It’s a keeper — with some adjustments. Next time, I think I’ll skip the tomatoes, go light on the mayo, heavy on the leeks, and incorporate one other component, I’m just not quite sure what it is yet.
I’m also unsure about what to name my rolls. We tossed Pender Island, B-Sea and a few others last night, but nothing really stood out. Any suggestions out there?