Here's a mostly local meal: U.S. farm-raised catfish fillets marinated in lime juice, cumin, and coriander seed and then grilled; a salsa made of South Carolina peaches and red peppers, black beans, and a can of Herdez salsa verde; and red romaine lettuce. For a second course, Lawson made zucchini soup with zucchini that he grew, chicken stock, a Vidalia onion, coriander seed, sherry, and a little cream.
The catfish was odd: the hind half of each fillet was flaky and tender and delicious, while the front half had big gristly bands of fat and general nasty toughness. I like the idea of locally farmed catfish -- it's sustainable, it's an economic boon to the rural South, it's not from China -- and was really ready to love it. I just wish the whole fillet had been like the back half.
Herdez salsa verde is the ultimate secret ingredient. We keep no fewer than five cans on hand at all times.
