Just back from three days in Jackson Hole, a beautiful place where everywhere you turn is a view of snow capped mountains, and even the occasional elk herd. Not that I ski, but I did discover the most outstanding activity: dogsledding. Riding through snowy trails propelled, for once, not by motor but rather a pack of energetic, playful dogs, it’s hard to imagine there’s such a thing as Holland Tunnel rush hour gridlock.
Imagine trying to outswim a shark while carrying a couple of bricks. That’s what it’s like to steer a dogsled: clad in snow boots and a puffy suit, you slog over the trail hanging onto the thing for dear life. These dogs don’t tend to stop; let go, and you have to track them down. Back in the lodge, soaked with sweat, I grasped the musher’s inevitable and unenviable diet of meat, fat, and carbs.
Now I’m back home among cement playgrounds, hash pipe vendors, map-heavy tourists clogging the curbs, and, worst of all, the return of my delicate urban palate. To whine over crummy apples and limp kale is embarrassing. But we sink back into the flow of life. I’m thankful for weather that cracks zero and being able to eat something other than meat.
A landlocked, hunting-heavy state, Wyoming is meat country, even for the non-musher. Sure they snatch trout and other fish, but mostly meat is on the menu. And so, unless wolves start invading Broadway, I’ll probably hit the seafood section pretty hard.
Serves 2 as an appetizer
4 sea scallops
4 cleaned large shrimp
1 tablespoon coriander seed
1 small bunch fresh thyme
2 cups olive oil plus 2 tablespoons
2 scallions, ends trimmed
1 lemon, sliced very thinly
¼ cup cooked small white beans, such as navy
1 teaspoon chili flakes
- Combine the olive oil, coriander, and thyme in a small pot and warm over low heat. Add the shellfish and poach until done, about 4-5 minutes.
- Remove shellfish to a bowl and, when oil is room temperature, pour oil, including the spices and herbs, over the fish just to cover. You may not need all the oil.
- Heat the remaining oil in a small pan over medium high heat. Saute the scallions until tender. Slice scallions into quarters and add to the seafood along with 4 lemon slices, beans, and chili flakes. Season with salt. Stir and refrigerate for about ½ an hour. Serve.