This is really one of those “no recipe” recipes that you throw together and comes out great. The better the sea scallops, the better the result, so I recommend “dry” (also known as “diver”) scallops, although I have to admit I’ve had pretty good results with frozen wild-caught American sea scallops. (Yes, I know all scallops come from the sea, but “sea scallops” are the big ones to differentiate them from the smaller “bay scallops” or the the even smaller “calico scallops.”) Continue reading
In our house we love mushrooms, and there were some beautiful white button mushrooms in the market this week. Many years ago, when our kids were little, this dish was in regular rotation. I got the original recipe from Madhur Jaffrey’s Indian Cooking, the first Indian cookbook I owned and still a good one. She called this dish Lobhia aur khumbi and back then I followed her directions slavishly, soaking and cooking the black-eyed peas and using fresh tomatoes. Lately, I’ve been using canned black-eyed peas and canned diced tomatoes and it is still pretty darn good, and it is low-fat and vegetarian for those of you who like that sort of thing. Continue reading
I don’t own a tagine (the vessel) but you can make a very good facsimile of a tagine (the dish) in a Dutch oven, which is the way I have done it here. For authenticity this would typically be lamb, but I had a nice chuck roast and, as you know, good home cooking is all about innovation and flexibility so beef it was tonight. Don’t be scared of making this, it is basically a pot roast. I know you can do it. You can make it hot by adding cayenne pepper, but be prudent. Continue reading
Sometime on the proverbial “cold winter’s night” you may want to cook this for your family and/or friends. It’s about as easy as it gets, and no one ever complains. Continue reading
The late great Paul Prudhomme, who died last year, brought Cajun cookery to national attention with his 1984 classic Paul Prudhomme’s Louisiana Kitchen. His most iconic recipe was “blackened redfish.” Redfish was a humble fish that suddenly was in high demand. His recipe called for scorching high heat. I made it several times and it was delicious, but set off the fire alarms. Continue reading
Here’s a marinade that people seem to enjoy:
1 TBS Hoisin Sauce
Juice of ½ of a lime
1 TSP hot pepper sauce. I like Sambal Olek or Sriracha sauce, but you can use Tabasco or Franks’s
1 TSP peanut oil
1 TSP sesame oil
1 TSP good soy sauce
Whisk it all together and marinate your cleaned and deveined shrimp for no more than a half an hour.
Thread the shrimp on skewers.
Prepare a hot fire. Cook the shrimp 3 or 4 minutes to a side.
Serve over rice or (as in this photo) lovely cold sesame noodles.
(Photo: R. L. Floyd, 2016)
Risotto is a nice change from pasta, and it is not hard to make if you are attentive during the half hour or so you need to watch and stir the rice. For special events we make a rich and decadent Risotto ala Milanese with our Osso Bucco. This recipe is a bit of a lighter tweak on that, without the Parmesan cheese and extra butter. If you use frozen shrimp and peas this can be pulled out of the larder, and you can make it in under an hour on a weeknight. And it is very good! Continue reading