This is paella’s soupier Portuguese cousin. One reason it really appeals to me is that with paella it can be hard to get all of the rice to be fully cooked: the rice grains on the top are sometimes crunchy, rather than fully hydrated. By cooking the rice in a greater volume of liquid, this problem Read More …
This is a variation on Garides Santorini (Baked Shrimp and Feta Santorini Style), which was in an earlier posting. In this case I was using cod which we had in the freezer and working off a recipe from “Once Upon A Chef”. It was very good with fresh flatbread ( Grilled Flatbread ). The basic Read More …
This is how I fixed the centerpiece of our Christmas Eve dinner this year. It is the combination of a Japanese marinade and American hot smoking, and it turned out very well. 3 lb salmon filet cut into two pieces 3/4 cup miso 4-1/2 Tbs sake 4-1/2 Tbs mirin ½ cup sugar Mix together the Read More …
This quick and easy pate can be made with any hot smoked fish, and is very good with high quality bread. Here are proportions for 5 oz. of flaked smoked trout, which is what I got from a whole trout I bought at a Polish grocery in Williamsburg. I have successfully made more or less Read More …
At the Chinese grocery, Carol decided to buy trout which we planned to cook with prosciutto in the Spanish style. I went to the library after work, and when I came home I found Carol in my office going through the cookbooks. She had just realized that instead of trout, she had two very nice Read More …
This San Francisco Italian-American classic was our contribution to dinner at family beach week on the Outer Banks this year. This will provide 4 ample servings. See the bottom of the posting for notes about quantities for large groups. Scoma’s Cioppino Serves 4 Cioppino Sauce Base ¼ cup olive oil 1 medium onion, diced 2 Read More …
This simple but extremely tasty recipe is an adaptation from a camping recipe in Wikibooks. Use whatever kind of grits you happen to have. I had a container of Quaker Quick 5 minute grits, which is why I used them in this recipe. Slower cooking artisanal grits would be even better. This makes 4 Read More …
Frank Pepe’s in New Haven is famous for their clam pizza, and there is a good version of it in Peter Reinhart’s excellent book American Pie. In Houston it was much easier to get good shrimp than good clams, so I started making a similar pizza using shrimp as the base. This is my latest Read More …
Gambas al Ajillo was one of the first Spanish dishes I ever ate, and it has long been one of my favorites. With some good bread, a salad, and good white wine, it makes about a perfect dinner, and is fairly quick to put together since it is essentially just a shrimp saute with lots Read More …
When I lived in Japan, I ate a lot of excellent grilled fish, but there was one type of grilled fish which I thought was exceptionally good. That turned out to be fish which had been marinated in miso and mirin. The salt in the miso and the sugar in the mirin lightly cured the Read More …