C H E W I N G T H E F A T: Vietnamese Shrimp and Pork Belly with Sweet and Spicy Sauce Ever since my last trip to Hong Kong, where, on our last night there, we went to a Vietnamese Restaurant called “Pho Lemon” (25 Elgin St. Central, TEL: 2523-8272) I have wanted to cook Vietnamese food. There’s likely nowhere on earth where you can find such a confluence of Asian cuisine as there is in Hong Kong. During my last trip there, we’d eaten Japanese, Korean, Malaysian and of course, Chinese food from Hunanese to Cantonese. When I got home, I almost immediately bought a book called “Authentic Recipes from Viet Nam”, by Trieu Thi Choi, Marcel Isaak and Heinz Von Holzen. If it’s true that too many cooks spoil the broth, this book has at least two too many. As Julia Child said, “A cookbook is only as good as its worst recipe.” But I have soldiered on and finally, thanks to an article in May’s Bon Appetit, I struck culinary gold. This is a wonderful dish! I fell in love with Pork Belly several years ago at Joe’s Restaurant in Venice, CA. Shrimp are a staple in our house.
C H E W I N G T H E F A T: Review of Fatty Crab and a recipe for a one-dish wonder called Nasi Goreng with Shrimp Now that it’s made the trek north to the Upper West Side, it’s become one of our two favorite Asian restaurants. It’s a funky place born of owner Zak Pelaccio’s love affair with Malaysian cooking following a stint cooking and eating in Kuala Lumpur. I’d never had Malaysian food ‘til Fatty Crab arrived on Broadway. The restaurant serves Malaysian street food in an atmosphere that imitates that influence. The open kitchen lets you in on another secret. Jalan Alor is a food haven in Kuala Lampur, a downtown street that was once a red-light district but is now home to the kind of food Fatty Crab does brilliantly. If you want a fork or knife, you’ll have to ask for one. Nasi Goreng, my dear Malaysian friend Ann Lee tells me, means nothing more than Fried Rice. Now I hate to ask you to wait until it arrives but it’s truly the only ingredient that is consistently found in every recipe for Nasi Goreng and I doubt it would be the same without it. 1. 3.
C H E W I N G T H E F A T: Melissa Clark's Salmon with Anchovy-Garlic Butter Before you turn the page on this wonderful dish, let me assure that those dried-out and dreadful anchovies that someone left atop your last Caesar Salad are not at work here. Instead, these flavor makers are worth a great deal more than their weight in making this fast and easy dinner worthy of any Meatless Monday. The New York Times featured Melissa Clark's recipe last week and then added it to its "Food" Email blast this week. And for good reason. It's a winner. I love Melissa whose recipes pepper this blog because they are always easy for a home cook to achieve using combinations of ingredients most of us haven’t thought of combining before. It is worth it to pay more for these anchovies. butter is used to ‘fry’ the fish in and the other half makes a quick pan sauce to spoon over the salmon once it emerges from the oven. Recipe for Melissa Clark’s Salmon with Anchovy-Garlic Butter Serves 4 (but if serving two, stick to the recipe for making the butter and do not halve it.)
How to make the perfect gravadlax For many of us, January is a sober culinary month after the excesses of Christmas – but gravadlax is glowing pink proof that healthy eating doesn’t have to be all hairshirts and low-fat hummus. This Scandinavian buried salmon (a term that would have been pleasingly intelligible to our own ancestors, “lax” being the Middle English word for that mighty fish before the Normans came along and introduced the Latinate salmon, and “grave”, of course, persisting to this day) is a relic of the time when fish was put into holes in the ground and covered in salt to preserve it for the wild and freezing winter ahead – no doubt something similar was practiced on these isles, too. Fortunately, there’s no need to get out into the garden with a spade. It is incredibly quick to make and, as Diana Henry observes in her book on the art of preserving, Salt, Sugar, Smoke, curing fish is one of the “most calming things you can do in the kitchen”. The fish The cure Herbs and spices Method The sauce (Serves 6-8)
Simply Divina- Sicilian Swordfish - Divina Cucina Swordfish is a beginner’s fish. One of the least fishy and more meaty fishes. There are some recipes which just grab you the first time you eat them and remain in your memory. This is one of them. When we go to Cantina Siciliana for our cooking class, Pino is more than generous to share his recipes with us, not just those we had for class, but also what he makes for us for lunch after. This is called Pesce Spada alla Pantesca a recipe from the island of Pantelleria, famous for their capers. I once was shopping in Florence for a recipe my vegetable vendor gave me, when I told her what I was making and the list of ingredients ( as per her recipe to me) she added carrots saying she ALWAYS had carrots in the recipe. The secret to this recipe is start with a cold pan. Turn on the heat. I added some Sicilian oregano tonight and was great. If you are going to Sicily, you MUST eat at Pino Maggiore’s restaurant. Cantina Siciliana via Giudecca, 36 Trapani.
Easy Thai Shrimp Curry 5 stars based on 16 votes Share on TwitterShare on FacebookShare on Pinterest This is my husband Michael’s favorite Thai dish. Plump shrimp are simmered in a rich and fragrant coconut sauce infused with lemongrass, ginger, hot green chilies and fresh herbs. It sounds exotic but it’s super easy to make. In fact, with just a few essentials in your pantry, you’re never more than 25 minutes away from this delicious meal, alive with the vibrant flavors of Thailand. Before we get to the recipe, a few words about the ingredients. Begin by stir-frying the onions until soft, about 3 minutes. Add the scallions, garlic and green curry paste. Stir-fry a few minutes more. Add the coconut milk, water, fish sauce and brown sugar, and bring to a gentle boil. Add the shrimp. Cook until the shrimp are pink and just cooked through. Stir in the chopped cilantro. Spoon into shallow bowls and serve with jasmine rice and lime wedges. Thai Shrimp Curry By Jennifer Segal Ingredients Instructions Nutrition Information
Roasted Garlic Tuscan Island–Style Shellfish Stew Serves 4 as a main course, 8 as a first course 1/4 cup extra virgin olive oil plus more for drizzling 4 to 5 garlic cloves, thinly sliced Large pinch of hot red pepper flakes or 1/2 Serrano chile, finely sliced 1 cup dry white wine 31/2 pounds shellfish, such as mussels, clams, and/or cockles, scrubbed 1/4 to 1/2 cup chopped fresh herbs, such as flat-leaf parsley or basil 6 large slices crusty peasant bread, toasted (optional) Sauté the garlic in the olive oil. Add the wine and reduce. Cook the shellfish in the garlic–wine mixture. Note: Garlic cloves often have a green sprout in the center that can give a bitter flavor to the dish. Copyright© 2006 by Sally Schneider.
Curry Crusted Shrimp Curry–Crusted Shrimpserves 4 These shrimp with a curry powder crust are so delicious that they need little embellishment: Fresh lime and cilantro will do, though a quickly made fresh Warm Mango Chutney (page 664) is a perfect sweet-spicy complement. The secret to this simple recipe is to use a fine mellow curry powder, either commercial or homemade. You can also make the recipe with fish fillets and steaks (such as striped bass, red snapper, or tuna) and sea scallops. Serve the shrimp with Basmati Rice with Ginger and Curry (page 178) or another flavored rice. 1 1/2 pounds large shrimp, peeled up to the tail and deveined 1 teaspoon sugar 1/3 teaspoon kosher salt 1/3 cup Sandy’s Curry Powder (page 548) or commercial curry powder 2 tablespoons olive, grapeseed, or peanut oil or 1 tablespoon each oil and unsalted butter About 2 cups tender sprigs fresh cilantro 2 limes, cut into wedges Sprinkle the shrimp evenly with the sugar and salt. Heat a large nonstick skillet over moderate heat.
Sally Schneider's Slow-Roasted Salmon (or Other Fish) Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 279 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Slow-roasting makes a beautifully tender, evenly cooked, not-one-bit-dry piece of fish. Serves 4 1 teaspoon extra-virgin olive oil 1 1/2 pounds thick salmon fillet, or other fish like striped bass or cod (1 large fillet or four 6-ounce fillets) Kosher salt A small bunch of fresh thyme sprigs (optional) Chopped fresh herbs like chives, and Greek yogurt to finish (optional) Preheat the oven to 275° F. This recipe is a Community Pick! More Great Recipes: Salmon|Fish|Cod|Fish & Seafood|Entrees 💬 View Comments (21) Share this Recipe Tweet this Recipe