With the crabs in season I mentioned how they would be a great ingredient for our then un-blogged challenge. Lo and behold, they popped up the very next week, on my turn.
My first question was whether or not there was a specific radish I had to use. I bought a myriad of different varieties before I got my indifferent response. I ended up using daikon.
I started by thinking about how I could incorporate the pretzels into some kind of dough. I considered clam meatballs made with pretzel breadcrumbs over some kinda horrible grapefruit and radish ragout. I never went farther than just thinking about it.
My next idea was clam pot pie with pretzel crust. I opened up a few clams and chopped up a few potatoes and radishes and a few other veggies and made a small bowl of clam stew. But the radishes did not fit well at all and I decided to take them out of the pie. At this point I still hadn't come up with any grapefruit ideas and that was bothering me.
While researching pot pie crusts, I happened across a simple biscuit recipe that I could easily incorporate ground pretzels into. And grapefruit marmalade came shortly after.
I thought a soup and salad combo with a biscuit on the side would be great. I pickled the daikon with some carrots, beets and onions and tossed them all up in a homemade aioli for cole slaw, splashed bourbon into the marmalade to tone down the grapefruit tart and whipped up a classic new england clam chowder.