Growing up on the California coast, my favorite meals were amazingly simple. The top three that come to mind are steamed clams, king crab legs, and lobster, with nothing more than broth and melted butter… followed by abalone, sole, or trout almandine.
This stuff was always fresh, and I think that was the main reason I enjoyed such a simple prep so much.
Now-a-days, most “great” meals seem way more complicated… and I can’t help but wonder if it is due to poorer quality ingredients, or a modern assumption that their flavors are insufficient on their own.
Thoughts?