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    Most days, David McInerney, FreshDirect Co-Founder, isn't found in the office. Instead, he's traveling the world developing relationships with farmers, ranchers and fishermen, and studying all things food.
    So here's the thing: I'm not your average executive. On most days, you won't find me sitting behind a desk. Work for me is scouring the globe in search of extraordinary food and developing relationships with the people who produce it. And do you know where extraordinary food comes from? Not a factory, not a shiny plastic wrapper. You guessed it — straight from nature. On my travels, I have met some amazing and innovative men and women in the food industry: farmers, ranchers and fisherman, folks that spend their days in the hot Arizona sun or the frigid rolling Nova Scotian seas harvesting the best-tasting food around. They're doing right by the species (whether it's a melon or a swordfish), the consumer, and ultimately and most importantly, by the planet.
    I've been in some kind of food business for the better part of my life, both preparing and purveying; I'm an eternal student of the subject. I am in continuous awe of these people, their successes, trials and tribulations, and I try to learn as much from them as I can.

    One of my more recent trips was to central California to visit Shanley Farms, which has been owned and run by Jim Shanley and his family for almost 15 years. One of the Shanley's premier crops is the finger lime. Sounds made up but it's actually delicious. It's like a pomegranate meets a gherkin (in look, not taste) meets, well, a lime. Its nickname is "citrus caviar." I like to pair finger limes with my seafood and cocktails.

    Originally found growing in Australia, finger limes are a green micro-citrus with an interior pulp of bright citrus pearls.

    With a lively lemon-lime flavor and explosive texture, finger limes pair well with seafood, sushi and raw oysters, and make a great addition to salads and cocktails — nothing beats that presentation. To use, simply cut in half and squeeze out the translucent citrus beads.

    1½ pounds sea scallops, small muscle removed
    Salt and black pepper to taste
    2 tablespoon unsalted butter
    1 medium shallot, finely diced
    1 cup dry white wine
    ½ cup heavy cream
    8 Citriburst Finger Limes, zest and pulp
    Season scallops with salt and pepper. Heat large sauté pan over medium-high heat. Add half the butter and swirl to coat pan. Add half the scallops, flat side down, and cook until they turn brown, 1½ minutes, turn with tongs and cook another minute until medium rare. Move to platter and repeat process using remaining butter and scallops. Pour off all but 1 tablespoon butter and sauté shallot 1 minute until soft. Add wine and simmer until reduced to about ½ cup — about 5 minutes. Stir in cream and lime zest continue to simmer 2 to 3 minutes more. Stir in Citriburst Finger Lime pulp, salt and pepper, and spoon sauce over scallops. Makes: 4 servings.





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