myMEGusta

Chocolate Mini Guinness?

Yes. And myMEGusta was a little scared by this dessert description until it arrived: a deep, dark chocolate pudding topped with perfect whipped cream, looking just like a glass of Ireland’s favorite brew.

Mini Chocolate Guinness

Absolutely delicious.

The setting was a tasting of recipes from Clodagh’s Kitchen Diaries, by Irish chef and television personality Clodagh McKenna, in celebration of St. Patrick’s Day.  It was a veritable taste of Ireland, with a spotlight on their Slow Food movement, and a celebration of their wonderful cheeses, Farmhouse Cashel Blue my favorite. Another highlight was her Farmhouse Pate, a melange of very flavorful pork and Kerrygold butter.

But, back to Guinness, the iconic St. Patrick’s Day beverage, thanks largely to its own promotions around the holiday.

My favorite Guinness experience occurred just north of the border.

Guinness and the Antarctic Scientists

Not THAT border! Just a few degrees north of the Antarctic Circle.

The Lindblad Endeavor made a stop at the Palmer Research Station in icy Antarctica. In reciprocity for letting us passengers tour the facility, the scientists were invited on board for a party including their favorite libation, draft Guinness.

A Penguin or a Guinness?

And doesn’t the penguin look a little like a Guinness, too?

UNIque Porcupines of the Sea?

Sea urchins are lovely little beasts, spiny on the outside and sweet, soft and delicious on the inside.

Uni with Maine Ruby Shrimp, Green Chili and Lime

Most Americans know them as uni, the yellow/orange roe of the sea urchin we love on sushi rice, or which some enterprising chefs are starting to make into preparations like Jean-George Vongerichten’s uni with jalapeno on pumpernickel toast, or with Maine ruby shrimp with green chili and lime.

My first encounter with them was in France, as a component of a plateau de fruits de mer (platter of shellfish), freshly opened and cleaned, with the edible part salty and sweet at the same time, also known in French as chataigne de mer, or chestnut of the sea.

Plateau de Fruits de Mer

My most recent, and one of the most delicious, encounters with uni was at Sushi Oto in San Diego, described by a friend as “better sushi than I get in Tokyo.” It was there that I was introduced to San Diego uni, reputed to be the best in America, and served up in several delicious, tiny dishes.

Sashimi at Sushi Oto

One reason for this, in addition to the extraordinary quality of the other ingredients and the chef’s talent, was freshness.  Most of the uni served in the United States has been frozen, wonderful, to be sure, and a delicacy I order often. But the taste and texture of fresh uni is unmatchable, firmer yet creamy, cleaner tasting.

Fresh San Diego Uni

This 3+ minute video tells the story of where uni comes from, and how it moves from sea floor to shipment to the really good restaurants, Asian markets and a few seafood stores:

http://www.youtube.com/watch?v=9quTCZe7wag

Whole sea urchins sometimes can be found in fish markets, more so in France than in the US. And, if you are charmed by their handsome appearance, but don’t want to eat it, get one as a pet!

http://www.thatpetplace.com/Echinometra-mathaei-common-rock-urchin-208600