Cod With Brown Butter, Coq au Vin, Roasted Winter Tomatoes
Source: New York Times
Good morning. I got lucky last week, down in the Florida Keys. Friends dropped off some cobia they’d caught offshore, and we grilled it crusty to eat with tartar sauce and a salad. It was sweet and mild and meaty, a perfect end to a day spent in the basins north of Big Coppitt Key hunting tarpon in the shallows.The best food is local food, ingredients that have either been taken or grown with passion, skill and…
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