Lee-Lange on In the Flesh II and thoughts on Cazón

The current show at Alexandria's Target Gallery is getting good critical attention. I reviewed it here, and Kevin Mellema reviewed it here.

And now Shauna Lee-Lange pops in with a new review here.

A nice thing to do this Sunday: go see this show at Target Gallery, then wander around the Torpedo Factory and get your own impression of the range of work being done there, and then walk up to La Tasca for some really good tapas (try the gambas al ajillo and their Buey al Jerez).

Speaking of Spanish tapas, I've noticed that my all time favorite tapa (Cazón) seems to have dissapperaed from Spanish restaurants in the Greater DC area.

I recently asked one the bartenders at Jaleo why Cazón was no longer on the menu and was told that it was removed because the owners were receiving some complaints about having shark on the menu.

Deep breathing...

I'm not going to get into a diatribe here about caving in to the squeaky wheel of possibly misinformed do-gooders (I can't figure out from some quick Googling if dogfish is on the endangered species), but, having lived in Andalucia, while Cazón is usually made with dogfish, a kind of shark, any solid-fleshed fish, such as monkfish, is also quite good. It's the marinating in garlic, olive oil and vinegar that gives the fish that really good flavor.

So if either monkfish or dogfish are endangered or possibly endangered, then switch to another abundant solid-fleshed fish and give me my Cazón back!

I'm going to cook some tonight. The Andalucian recipe is here.