Oh la la is right! Photo by Heydon.

By Heydon

Greetings from Ono Island, Alabama! My quarantine pod has successfully traversed to a more beachy locale. The change of scenery has been life-giving and reviving in a very unexpected way. We are enjoying the normal COVID day to day but inserting more crabbing off the dock, afternoon dips, and casual bushwackers (a mainstay cocktail of southern Alabama). This week’s recipe capitalizes on the Triple Tail we acquired from the local seafood shop down the street and my dear friend’s nage that she made a week ago, which is a beautifully rich and concentrated seafood stock. What really pulls the dish together is the chow chow, a deliciously crunchy and sharp foundation. Augmenting this punchy side with JBG produce, we used end of season tomatoes, bright bell peppers, and jalapenos which deviates slightly from the recipe, but brought the spice we all craved. Check out the recipe here. Enjoy and stay safe, friends.