BSK was inspired by HG’s recent post about one of HG/BSK’s favorite New York restaurants, El Faro (sadly, the restaurant has been long closed but the name persists in an eatery that serves Mexican, not Spanish, food). So, a few nights ago BSK, a confirmed garlic lover, made one of El Faro’s signature dishes: Mariscada. This is a pot of mixed seafood in a rich green sauce of parsley, onions and garlic. BSK amped up the garlic (hooray!!) and gave the sauce a splash of sherry vinegar instead of the traditional canned asparagus juice. Of course, BSK tweaked it with a melange of spices. Sea scallops and shrimp simmered in the sauce. There was fluffy rice to add to the bowls. Sublime. The next night, BSK scored some flounder filets (much thicker than the filets HG ate in the northeast). BSK fried them in an egg and panko batter, flanked them with small boiled potatoes and very good (though out of season) asparagus. Hey, HG/BSK manage to delight in seafood in landlocked New Mexico.
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