Viewing entries in
Fish
I think by now you’ve caught on to why cooking in parchment or foil or sealed in any kind of packet is so desirable. For starters, there is little or no clean up (you all know how high that is on my list), it seals in all the juices so nothing ever comes out dry and it lends itself to lots of creativity. You can also prepare the packets ahead of time and refrigerate them until ready to cook.
Here’s a show-stopping recipe for all those who want to elevate their Passover gefilte fish. If you are intent on purchasing the jarred stuff, however, you may want to read on for some fun history to add to your seder. I was so impressed with a gefilte fish article in the SF Chronicle in 2018, that I’ve saved it all these years.
Legend has it that the Greek goddess of love, Aphrodite, whom the Romans renamed Venus, sprang fully formed from the sea, giving birth to the idea that bivalves enhance amorous occasions. Rather than take a chance you’ll miss the Valentine’s Day passion boat, dive into your romantic repast with these fabulous baked oysters.
I was testing a recipe from Bon Appetit, reducing it in half to serve the two of us. It’s a very simple dish to prepare, perfect for a quick weeknight dinner. It is so good, however, you might think about doubling the recipe and serving it to friends. The flavorful vinaigrette with its tangy red wine vinegar and sweet mint pushes it over the top.
What do you do when you have half of a pound of shrimp in your freezer? Cook them, of course. I was debating what to season them with when I spied the jar of pesto hidden behind the package in the freezer.
There is something about being stuck inside during a pandemic that lends itself to making sandwiches, at least for me. I find myself eating them morning, noon and night.
Garlic and shrimp are such a dynamic duo that they’ve been given their own nomenclature, Scampi. Add the sweetness of tomatoes and corn and you triple the shrimp’s goodness.
A good friend who comes over often for dinner says that although he’s eaten many great meals at my home, this is the best yet.
Whenever I spy a good buy on salmon, I purchase enough for two night’s dinners. The first night I sear or grill the fillets or steaks to get them done quickly and serve half of them. It’s the second night’s leftovers that I crave.
I don't cook Chinese food often, but when I do, I make these fabulous shrimp. The good news is that the sauce is made with ingredients you most likely have on hand, with the exception of Shaoxing wine, which once you buy it, keeps in the fridge indefinitely. These are so easy to stir-fry that they make a quick family meal, but they are special enough for friends.
It isn't often my guests rate my entree, but they gave this one an eleven. I give it a twelve for its taste, texture, ease of preparation and serving. No cooking technique beats roasting in parchment.
These scrumptious shrimp are so easy to make that with a little extra effort, you can increase the recipe for 2 to serve 22.
With a few insider tips you can get fish golden brown with a crispy crust and a delicious nutty brown butter sauce with capers and grapes from skillet to table in 10 minutes.
