Friday, November 20, 2020
Monday, September 21, 2020
Shrimp are easy to prepare, nutritious and low in fat. Adaptable with many sauces and preparations, their versatility makes them an ideal ingredient in appetizers, soups and main courses.
To document a meal I made for dinner, I posted a video of shrimps charring on a stove top grill. A friend followed my visual directions but was disappointed with the result. The shrimp were not tasty in the way she expected.
She asked for suggestions. I had a few.
My mother, who lived in Costa Rica and ate a lot of rice there, taught me to put the shells into a small saucepan, cover with water, simmer and strain and save the broth to use in soups and sauces. Very tasty.
Saturday, November 18, 2017
Saturday, February 18, 2017
Wednesday, April 23, 2014
A little bit of rain last Monday evening. Otherwise, the skies were blue most of the time and the temperatures during the day were in the high 50's and low 60s. Perfect New York-walking around weather. Now I hear cold and even snow has returned. Spring is always a moveable feast in New York.
Beverly Hills Centennial Cookbook. Chef David Padilla who works at Luxe Rodeo Drive Hotel demonstrated how to make a delicious sautéed shrimp dish.
Drunken Shrimp from Chef David Padilla of Luxe.
Wednesday, June 19, 2013
We talked on the phone for half an hour during which time he told me about his culinary background ("Alsatian"), his opinion about double-digit multi-course dining like Thomas Keller's 24 course-meals ("afterwards, aren't there maybe 2 or 3 dishes that were memorable? why not just have those next time.") and why he loved cooking in a museum ("the art inspires me in the kitchen").
At the end of the conversation he offered, "Next time you're in New York, I want you to come to the restaurant and taste my food." Happily I was flying into the city the next day so I could accept the invitation.
Chef Kreuther was kind enough to let me write about one of his recipes, One, which can be made in a home kitchen without the roomful of sous chefs who help him create the dishes for the restaurant. The tartar recipe is simple although it has half a dozen components, half of which go to creating the exquisite design on the plate.
For a dinner party or special occasion, a dish like the tartar is a lot of fun and it will be one of the dishes everyone remembers.
For Zester Daily: Next to MoMA's Sculpture Garden, Tuna Is A Work Of Art
Wednesday, May 22, 2013
Taking a press tour across the top of Spain, visiting San Sebastian, Bilbao and Santiago de Compostella, anchovies were the culinary through line. I loved them on tapas. I loved them on pintxos (Basque open faced sandwiches). I brought jars of anchovies in the local supermarkets to bring home and when I got home, I enjoyed making versions of what I enjoyed in Spain.
Anyone who raised their hand and loves salty anchovies, I posted a recipe for a yummy tapas on Zester Daily:http://tinyurl.com/pxxlp6j
Thursday, February 4, 2010
Throwing a (Birthday) Party on Super Bowl Sunday: Bacon Wrapped Shrimp, Carrot Salad, Caesar Salad, Ribs, Wings, and Chocolate Banana Cake
Only the Bacon Wrapped Shrimp appetizer has to be grilled on the day so the bacon is crisp and the shrimps are juicy. Just before kick-off, we'll reheat the wings and ribs and we'll be ready to watch what promises to be a great match up.
1 teaspoon lemon juice, freshly squeezed
The cooked ribs can be kept in the refrigerator covered 2-3 days or frozen in an air-tight freezer bag.
2 tablespoons brown sugar
1/2 cup kimchi, finely chopped
1 tablespoon kimchi water from the bottle
1 tablespoon olive oil
1 small onion, washed, peeled, sliced thin
2 tablespoons soy sauce
The wings should be tender and golden brown. If not, turn the wings over and continue baking another 10 minutes.
The wings should be eaten hot. Pour the heated, reduced marinade over the wings just before serving.
Yield 8-10 servings
Monday, January 7, 2008
When Frank went away to UC, Santa Cruz, I put together a cookbook with recipes I thought would be quick, easy, and economical. Periodically I'd get calls from him for cooking tips, like the time he was in Costco and he wanted to know what he could do with frozen red snapper, since it was on sale for $1.35/lb.
What's really fun is when the student becomes the teacher.
On one of his trips home, Frank taught us how to make shrimps wrapped in bacon, an appetizer he used to make for parties. Hors d'oeuvres are my favorite part of the meal. Nothing is better than little bite sized taste treats. For a vision of heaven, check out Mark Bittman's episode of his Best Recipes in the World about tapas in Barcelona.
Frank's bacon wrapped shrimp is on my 10 Best Appetizers list. Since I can't resist tweaking any recipe, I added a bit more flavor by coating the shrimps in a seasoned olive oil marinade, otherwise, the recipe is his.
Bacon Wrapped Shrimp
Yield: 4 servings
Time: 30 minutes
1 pound shrimps (25-35 count/lb.), washed, shelled, deveined
10-12 strips of bacon
2 tablespoons olive oil
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, peeled, finely chopped
1 shallot, peeled, finely chopped
2 tablespoons Italian parsley, washed, finely chopped
Get organized so you can work assembly-line.
Cut the strips of bacon into 3 equal pieces. Toss the shrimp again, then take one shrimp and lay it on the piece of bacon, rolling the bacon around the shrimp. Take a toothpick and push it through the bacon-shrimp-bacon to hold it together. Set aside and do the rest.
Using tongs, put the shrimp on a hot grill and close the hood. If you're using an oven, set it at 450 degrees and put the shrimp on a wire rack over a cookie sheet.
Turn every 2-3 minutes so they cook evenly and don't burn, about 10 minutes. Serve on a platter with napkins.
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