lately, it feels like my worlds are starting to blend together, which isn't necessarily a bad thing. for a long time, i was always that kid with too many interests - too many loves i'd given pieces of my heart and slivers of attention to. i loved writing. food. photography. art. it never occurred to me that there could be some unique way to tie all of this together in neat little package and hand it over and say this, this is who i am to the world. i'm still learning, still finding my voice in this.
part of running a food blog isn't just finding a writing voice (do i say this? do i not? is this too rough around the edges? is this too confessional?) but finding a culinary voice. i try to be honest as much as possible - what you get here are things i actually want to stuff in my mouth at the given time. this is all i wanted yesterday after a friend of mine brought up the topic of lobster rolls.
i make a pretty incredible seafood salad, if i do say so myself. which i do. here's the secret, which i'll let you in on - a ton of lemon juice. i'm a fan of the way the acid cuts like a sharp knife through the creamy mayo (to which we add a hit of sriracha and worcestershire, just to make it a bit of a rebel).
1 hot dog bun, split top
1/4 lb seafood mix (scallops, calamari, and shrimp. often sold as cioppino mix)
2 oz fennel, small diced
1 oz shallot, minced
.5 oz dill, chopped
2 tbsp old bay seasoning
1/4 cup mayonnaise
1 oz lemon juice
1 tsp sriracha
1 tsp worcestershire sauce
1 tsp whole grain mustard
salt to taste
bring a large pot of water to boil with old bay. add the shrimp and cook 3-5 minutes or until just opaque. remove and set aside. add calamari and scallops and cook for one minute and thirty seconds.
meanwhile, in a small bowl, combine mayo, lemon juice, sriracha, worcestshire, and mustard. mix until opaque and even. toss with seafood, shallots, fennel, and dill. spoon into a heated hot dog bun and serve.