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This is similar to – but much spicier than – the adobo marinated skirt steak I posted last week. The chipotles give this a great, smoky heat. As a result, a Mexican beer or three go much better than red wine with this.
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The whole fish, the adobo marinade mixed with lime juice, and a whole meal cooked on the grill all scream “summer” to me. It’s only March, but the weather lately is starting to feel much more spring-like, so I thought it was time to break-out this recipe. A green salad and some white wine is all you need to add to make this a complete dinner. Continue reading ‘Grill-roasted whole-fish adobado’
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I’ve done quite a bit of traveling with my job, including frequent trips to Asia. The first time I visited Malaysia was the first time I had the famous dish known as “Singaporean Chili Crab.” To make chili crab, you crack, batter, and fry some mud crabs. You then cover them in a spicy-tomato-chili-egg sauce. Using your hands is the only way to eat them and getting the sauce on your shirt is mandatory. The sauce ranges from spicy to very-very-very spicy (to me at least – a Singaporean would probably laugh at that characterization). This is a mild version. Feel free to increase the serrano chiles or chili paste.
There’s no way I would try to make chili crab at home. (Even in Singapore this is rarely prepared at home.) Using peeled shrimp makes this much more manageable to cook and especially to eat.
The first place I ever had this was at a restaurant in the Batu Ferringhi area of Penang, Malaysia. Penang is famous for great food and, based on the handful of times I’ve been, you can’t go wrong when selecting a place to eat. We chose a place that had a sign reading “if it swims we have it.” Instead of a menu, they had a huge bank of glass tanks with various kinds of sea creatures waiting to be selected and prepared. Photos after the jump. Continue reading ‘Chili prawns’
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Parsley, sage, rosemary, and thyme – get it? Of course you do. I was tempted to give this a better name before posting, but that’s how I learned it so I figured I’d just leave it. This has become my go-to chicken-on-the-grill recipe. It really is the best grilled chicken I’ve ever had – a fact entirely attributable to the Grilldome rather than to my cooking skills. Continue reading ‘Simon and Garfunkel Chicken’
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Throw this on the grill along with some sweet onions brushed with olive oil and seasoned with salt, warm up (or make) some tortillas, make some guacamole and some fried black beans, and you’re in business. Add a salad if you want to increase the healthy factor, several Mexican beers if you want to decrease it, or, ideally, both. Continue reading ‘Adobo Marinated Skirt Steak’
Pan-roasted halibut pictured with Vegetable Saffron Rice.
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Shortly after serving this dish tonight, my six-year-old proudly presented her clean plate and said “Daddy, can I have some more of that delicious chicken?” The two biggest compliments any protein can receive from my children are 1) to be called “chicken,” and 2) to have a second serving requested (instead of a first serving consumed at the end of a tense negotiation). This dish received both. I judge it a success. It’s also the first time I’ve achieved such a nice brown crust on the top of a fish fillet. I guess that Keller guy knows his stuff. Continue reading ‘Pan-Roasted Halibut’
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Serves 6 – 8
Adapted from Anthony Bourdain’s Les Halles Cookbook
· 4 – 5 lbs beef chuck or neck cut into 1.5 inch pieces
· Salt and Pepper
· Olive Oil
· 6 onions
· 2 lbs white button mushrooms
· 4 – 6 Tb all-purpose flour
· 1 bottle red wine
· 12 carrots
· Demi glace
Prep – thinly slice onions. Peel carrots and cut into 1-inch pieces. Thaw demi-glace (if using frozen) or prepare (if you have concentrated demi-glace on-hand). Tie bouquet garni. Chop some flat parsley if you want to use it for garnish. Cut the meat into 1.5 inch pieces. Continue reading ‘Beef Bourguignon’
Julio's Delicatessen 