At the beach last week, we had steamed crabs to celebrate Carol’s birthday. There were a few leftover crabs, which Carol picked, and I turned the picked crabmeat into a paté by adapting a recipe in an Outer Banks cookbook I found in our unit. The photo shows a 1/3 recipe (about 1 cup), based Read More …
One of the dinners at the beach this year was fish tacos. This is how I made the fish for the tacos, which were popular. This was for 5 adults with some leftovers. 1.75 lb. mahi-mahi or similar firm white fish Flour Aleppo pepper Salt and pepper Milk Vegetable oil Flour tortillas Mexican grated cheese Read More …
This is a Mexican variation on Gambas al Ajillo, the classic Spanish shrimp with garlic sauce. The tequila in this is the clear (unaged) type. Here is how I made 2 servings, based on a recipe in 177MilkStreet. This is a quick dish, taking less than half an hour. I served it with steamed rice Read More …
A traditional way to preserve meat and seafood was to cook it and store it in containers (pots) protected from the bacteria and oxygen in the air by a layer of fat. England and Ireland have a number of traditional “potted” dishes, and potted shrimp is a classic. It makes a very nice appetizer or Read More …
This is a 2 servings adaptation of a recipe in the New York Times, which is very much like an American version of a Portuguese classic, Portuguese Clams (Ameijoas na Cataplana) . (The main difference is the addition of corn on the cob, which is a popular addition to summer-time seafood meals.) This is a Read More …
Paul Prudhomme popularized Blackened Redfish in the 1980s, which I had a few times back in the day, but then not recently. I spotted a recipe in the NYT and decided it would be a good dish for Lent. I made it with skate, which was very inexpensive and recommended by the fishman at Wegman’s. Read More …
This is a style of cooking fish in Sonora and Sinaloa which was adapted to home ovens in Pati Jinich’s book Treasures of the Mexican Table. The quantities below are sized for 2 persons. At Pati’s suggestion, we served the fish with corn tortillas as tacos. Carol thought it did not need the tortillas and Read More …
Many years ago I clipped out a recipe (possibly from the NYT) for fluke prepared in a Venetian style (sweet and sour, like an escabeche). This idea proved to be a good way to use 2 pieces of cod in my freezer. Carol thought this would be a good dish for parties since it can Read More …
This variation of gravlax is adapted from a recipe at Epicurious.com. The promise of the recipe was that you could set up the salmon and its cure and then forget about it until it was done 3 days later. I actually let it cure for 4 days due to scheduling issues, and it worked fine Read More …
The centerpiece for Christmas Eve dinner this year was a cold poached salmon, based on a recipe in Culinaria: The United States. This is a good “make ahead” dish. I served it with Sweet Mustard Dill Sauce and Two-Minute Aioli. 1 salmon filet (3-4 lbs.) Court bouillon 2 quarts water 1 leek, trimmed, chopped, and Read More …