By David Harbilas

This dish is all about austerity and the ingredients, which is kind of a shame because while oysters seem to be very much of the moment in the cold months tomatoes are, clearly, not about winter.

Yet citrus, oddly enough, is a winter fruit, and what better way to off-set the acid of citrus than with the sweetness of tomatoes?

The entire dish is raw, save the cured tomatoes, which are little more than seasoned tomato filets. Yet the combination of cool, spicy, and sweet is unforgettable.

Serves 2-3

4-6 oysters, shucked, left in shell
2 plum tomatoes
1 moro orange, or some other variety (such as navel), cut into segments Read the rest of this entry »

By David Harbilas

Calamari is such an easy, ubiquitous appetizer that it’s a wonder you don’t see it more on restaurant menus.

It also solves the problem of finding sustainable seafood, as squid are prolific, aggressive predators.

Most Italian eateries serve it with marinara and cherry peppers, and this is an obvious variation of that classic.

Finding the freshest ingredients is of the greatest importance, as they will make or break the dish. Mint is often used to cool the heat of the chiles in a dish like this, and here I opt for basil, which is in the mint family and goes well with the tomatoes.

Serves 4

• 1 pound calamari, cut into rings and tentacles separated from the bodies
• ½ cup cornmeal
• ½ cup flour Read the rest of this entry »