These are crab cakes with just enough binder to hold them together, and just enough flavorings to enhance the crab meat, which is the star of the disch. There is no attempt here to reinvent, modernize, or freshen up a classic, nor is there any attempt to make the dish less expensive by stretching Read More …
Treating shrimp with baking soda and salt before grilling them helps keep them juicy and helps them brown better. Just be careful about how much shrimp you have and adjust the salt quantity accordingly to avoid having it be too salty. Quantities below are for 1 lb. of shrimp and can be scaled up Read More …
This is basically a seafood version of shepherd’s pie, with 3 types of seafood in a leek cream sauce. The three types used below – hot smoked salmon, cod, and shrimp – were chosen to provide a variety of flavors and textures. The same basic idea could be done with whatever seafood was available. I Read More …
This is one of my favorite Thai dishes. In the past we have tried to make it at home with rather disappointing results, but we decided to try again, and this batch turned out well. The trick is to get the right consistency in the patties. The final product should be rubbery, in Read More …
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 …