Coyoty eats a Maryland softshell crab sandwich with fries and cole slaw.

From J’s Crab Shack in Hartford, CT.

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Coyoty makes roasted blackened salmon and pearl onions.


This is one of the tastiest things I’ve cooked. Wild Alaskan sockeye salmon filet, frozen pearl onions, and truffle oil from Trader Joe’s, with Chef Prudhomme’s blackened redfish seasoning.

I laid the filet skin-down on a large foil sheet, drizzled it with truffle oil, covered it with the seasoning, covered it with onions, covered the onions with the seasoning, sealed the foil, and roasted it for 15 minutes at 500 degrees F.

From the first onion, it was heaven. The onions picked up the flavor of the salmon, and vice-versa, in a good way. It would have been great without the seasoning, but the seasoning made it greater. I think the truffle oil made it the greatest. The fish was moist, flaky, and perfectly cooked. I’m making it again tomorrow.

Coyoty eats Thai curry mussels.

At Sheffield’s in Cromwell, CT.


“Steamed in green coconut curry broth.”


Dinner rolls.


Potato and leek soup.


Truffle fries. “Truffle oil, asiago and fried garlic served with pesto aioli.”

Coyoty eats hot and spicy shrimp with fried rice.

At Wang Chinese Restaurant in Cromwell, CT.


Hot and sour soup.


Tea.


Eggroll, tempura chicken, and tempura shrimp.


Navy grog. It had a rude name I can’t remember now.


Coconut ice cream.

Coyoty eats a pound of steamed PEI mussels.

At Ten Penny in Pittsburgh, PA in July.


“lemon, white wine, shallots, garlic butter, garlic toast” in a cast-iron pot.

For some reason, mentioning PEI mussels online gets a lot of attention. When I posted this visit on Twitter, I kept getting favorites and reposts.


“Port-Poached Pear, Tanqueray Gin, Rosemary Syrup, Lemon” served in a steel cup.