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This was the second course of this weekend’s seafood dinner. The only tricks to getting nicely-browned scallops are 1) getting the clarified butter as hot as your stove will allow, and 2) making sure they are absolutely dry when you add them to the pan. The Bourdain recipe calls for champagne, so that’s what I used. White wine would work just as well. Continue reading ‘Scallops with Champagne’
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I made this salad as a light starter for a seafood-focused dinner this weekend. The mayonnaise can be made a few days in advance. I love the flavor and texture of Dungeness crab (and the fact that it reminds me of the time we spent in the San Francisco Bay Area), but any variety will work (as will other cooked, sweet seafood).
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I’ve been on a Thomas Keller kick lately, so I decided to try this recipe from Ad Hoc at Home. It’s very similar to (and, in my opinion, not quite as good as) paella with one notable exception: the result of brining the chicken for 10 hours prior to cooking was the best chicken I’ve ever made. I will be looking for opportunities to use this same chicken brine with other recipes in the very near future.
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I’ve written before about how much I like David Chang’s food (see resources page and Bo Ssam post, for example), but it’s worth repeating – the guy is doing wonderful things. He’s a classically-trained, Korean-American chef who grew up in Virginia, worked in Japan, and lives and works in New York. He has three restaurants in New York and is unquestionably one of the hottest chefs in America right now. While it was the significant amount of profanity in his cookbook that first caught my interest, the 100% success rate I’ve had on recipes from the book is the real reason I love it. This dish basically takes standard low-country shrimp and grits and adds the Japanese touches of bacon dashi and usukuchi. It’s absolutely worth a try.
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I’ve been told that the preparation of Paella in Spain shares two characteristics with grilling in the US – first, it’s generally done outside, and second, it’s frequently done by men (including those with no other interest or skill in the kitchen). I’ve made this dish outside over a fire in the past, but I seem to get better results when I cook it on the stove. Because my paella pan is larger than my largest burner, I rotate it throughout cooking so it cooks evenly. One important note on this preparation: once you add the rice, DO NOT STIR. The rice on the bottom will get slightly burnt, forming the socarrat that makes this dish really work.
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This is one of those recipes that appears much more difficult than it really is. At lunchtime today, I went to the kitchen, made the cornbread, put it in the oven, zested a lemon, seasoned the fish, put it in the fridge, made a sandwich, ate the sandwich, took the cornbread out, transferred it to a cooling rack, covered it, washed the pan, put it away, and went back to the office. Total elapsed time = 45 minutes. Once you’ve done that, the rest couldn’t be easier.
As I mention below, this can be done in three separate skillets if you really want everything to be piping hot. Alternatively, you can make everything in one skillet. I highly recommend this. Once the fish is done, you can transfer it to a plate and allow it to rest for a few minutes while you clean, dry, and put-away the skillet you used.
Thanks to my uncle Jeff for sending this recipe along.
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We made this recipe with shrimp, but any meaty fish works well as do chicken, pork chops, scallops, or even swiss chard for a meatless option. The sauce has a little heat from the poblanos, but it works well with most of the protein options.
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This might be the perfect way to cook salmon (thanks to the Grilldome). The dry rub you use is the biggest variable in how this turns out. Tonight I used a rub with smoked paprika, herbs de Provence, black pepper, and salt. Continue reading ‘Grilldome Salmon’
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There are times when I find salmon fillets to be a shape or size that’s difficult to deal with; either they’re enormous, or they’re an awkward long-and-skinny shape. This recipe deals with that problem by tying together two small skinless fillets unto a medallion. The quick-pickled red onions really complete this dish, so I recommend giving those a a try.
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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’
Julio's Delicatessen 