- Galloping Goose Bacon & Fennel Confit
- Cold BC Spot Prawns on blanched Washington Asparagus
- BC New Potato Salad with Yellow Pepper Romesco
- BC Tomato, Cucumber and Red Onion Salad with a Salted Meyer Lemon vinaigrette
- Hard-boiled Pender Island Eggs
- All on a bed of local lettuce, baby kale and dandelion greens.
Seasonal, sustainable, local, foraged, a fridge cleaner — and a freakin’ amazing dinner, if I do say so myself.
The Cobb Salad was first made by the owner of the Brown Derby Restaurant in Hollywood. It was a late night impromptu snack served by Bob Cobb to some of his more influential customers. He grabbed whatever was in the fridge at the time, and created a sensation that has been served millions of times since it`s birthday in 1937.
Mr Cobb`s salad included chicken breast, lettuce, tomatoes, watercress, chives, avocado, cheese and French dressing.
I had intended to add some avocado and feta to my version, but 3 obstacles precluded their inclusion:
- I was kind of grooving on the (mostly) local thing
- I couldn’t fit anymore on the family-size serving platter
- There’s only so much food 2 people can should eat
And so ended our 2nd meal created from 2 pounds of live Spot Prawns — I managed to squeeze (literally) a Prawn Bisque out of the heads and shells, and from that, I made some Prawn Crackers for the Dooze. Three and a half meals from $20 worth of local seafood. Not too bad for the first Prawn Saturday of the Season…what will happen for Week 2? Any suggestions?