They key to this dish wasn’t as much as the garlic as it was the shrimp flavor from the head and the shells. I spent some time shelling and deveining a pound of shrimps, and my arm hurt from pressing them to get the juice out, but all the work was worth it. I used ...
The Dr. requested seafood for dinner in exchange for his accompanying me to Roosevelt Island. While preparing for our meal, I entertained him with a smoked salmon appetizer. With a roasted branzino stuffed with lemon slices, I also served cockles in white wine sauce. Ingredients: 1 bag of cockles, cleaned and scraped off 1 cup ...
This recipe was adapted from one of my favorite cookbooks, The Babbo Cookbook, from one of my favorite chefs, Mario Batali. He used bavette, a thin, ribbon-shaped pasta, but I substituted spaghetti instead because it was all I had handy. He also used jalapeño pesto, but I doubled the amount of red chili flakes from ...
Gourmet Magazine published this Moqueca Capixaba Brazilian fish stew in their food and travel issue. I remember reading the recipe on my way home and my mouth started watering. I knew the cilantro and lime were going to be key here so I ended up putting double the amount for both. This became one of ...
Cameron asked me what else she can do with squid. Xe Lua does a really great crispy squid appetizer but most restaurants treat squid like shrimps–they overcook them until they’re chewy and rubbery. And really, calamares can’t be the only way. I once read that you either cook squid for two minutes or two hours. ...