By Nanette Hebdige SHRIMP IS KING This crustacean has been subtly strutting along, gaining notoriety with every cuisine piling it high. It’s got its very own star on the culinary walk of fame due to its global obsession! Resonating in every culture – shrimp is king. In Italy, Fra Diavolo is served at almost every locale and the Americanized-Italian version of shrimp scampi is prepared in many households. Spanish Gambas al Ajillo marries shrimp with a boat load of garlic,…
The holidays are imminent and it feels like the year blew by in a sneeze. Hard to believe we are being catapulted into Thanksgiving and we’re inundated ad-nauseam with Christmas decor even before the trick-a-treaters have left our doorstep. No doubt a segway into the commercialized bombardment of Black Friday sales. Thank goodness for family gatherings, where we rejoice in togetherness and food continuously plays a significant part on these occasions. The strategy has commenced for this yearly feast. If you are…
For all Americans, Thanksgiving may be about the proverbial turkey, tater mash and pumpkin pie. Were the expression food coma doesn’t even begin to describe your state of euphoria. And let’s face it, we eagerly await this holiday, because it brings cozy and comfortable recollections of family gatherings and the tantalizing aromas of epic cooking. Yet, no matter how eagerly awaited the culinary offerings are, don’t lose sight of the message. It’s a time of reflection and truly being thankful for our…
We’ve all heard of steak and eggs. But there’s nothing written in stone that you can’t serve meatloaf for breakfast. Do that and you’ll become the culinary gangster in your household. It’s a sensational way to showcase leftover meatloaf, and there is nothing more original than this take. The runny egg yolk binds everything together with creamy richness and with the crispy breakfast potatoes and the acidity from the pickled onions cutting the richness – it’s pure culinary genius. Slices…
This is one of the exceptions to chuck. If using short rib meat hasn’t entered your mind to make stew, the rich marbling in the meat renders an incredibly succulent stew when simmered slowly. 1 LB of boneless short ribs cut into 1½“ pieces 1 large onion – rough chopped 3 carrots – scrapped and cuti into 1” rounds 2 parsnips – scrapped and cut into 1” rounds 1 PKK of beef or veal demiglace 1 cup of red wine…
Southerners rave and boast about their shrimp and grits. Together with their jambalayas, gumbos and éttoufées, they are all the hallmarks of Creole cuisine, traditional dishes personifying the very essence of New Orleans cuisine. All have colorful heritages, a touch of Creole influences and some disparities, which gets them oftentimes confused, unless of course you’re from N’Oleans and they’ve been your childhood staple. Jambalaya – is a distant relative of the Spanish Paella, the origins come from the Provençal word “jambalaia”which…
“Artichoke: the vegetable of which one has more at the finish than at the start of dinner”. Lord Chesterfield” One of the many reasons why 2018 is commemorative, it celebrates the 70thanniversary of when Marilyn Monroe was crowned Artichoke Queen in Castroville, California in 1948. Since she was and still is such a sex symbol, one could go as far as saying once you’ve eaten a well-prepared artichoke, you’ll realize that it’s as good or even better than sex. That…
Chives are somewhat misunderstood as most people believe they’re the finishing touch when presenting any dish. However, they are the kissing cousins to leeks, scallions and onions (belonging to the lily family), and their flavor is subtle, unlike the sharp onions and scallions. Leeks are more delicate and less pungent, however, chives with their green flavor and subtle oniony undertone are utterly incomparable. A last-minute sprinkling of savory chives intensifies the taste of any dish, taking it from good to umami…
When you talk about pulled pork sandwiches, this one is a serious contender to add to your recipe arsenal. It delivers not only sensational flavors that your tastes buds will rejoice, but your audience will realize the amount of pride and love you’ve injected into the preparation. There are a few steps which can become laborious, so you may want to prepare this at your leisure over a weekend. But since this pork-a-liscious taste sensation that will have your guests…
As a rule, meatloaves should be free-formed to achieve maximum juiciness. The stuffing in this one requires a meatloaf pan to ensure it retains its form due to the filling. It’s a very simple preparation, ideal for a midweek meal. The tomato sauce is added on top after the loaf has cooked. For optimal results since its being baked in a loaf pan, add some water around the oven pan, so it cooks Bain Maire. ½ LB each of…
This is the very essence of East meets West. A spicy dog rendition that is anything but ordinary. Make the aioli ahead of time, so the flavors marry together and shred the veggies with a mandolin, the thinner the better. This one is a real hall of famer. ½ cup of shredded Daikon ½ cup of shredded red cabbage ½ cup of shredded red onions ½ cup of shredded carrots 1 green Jalapeño – finely chopped Black and white…
After last week’s 4thof July festivities, which cut the week in half and were as long-lived as the puffs of smoke from the fireworks, we’re again navigating traffic making the dreaded commute. So, it makes even more sense to cut the midweek blues with an unpretentious, yet sassy sandwich accompanied by a light salad or even better a refreshing slaw. We are in the middle of summer after all. The grilled sandwich revival is in full swing and long gone are…
Unlike beef burgers, which only need salt and pepper, chicken patties need some oomph to make them sexy and show stopping. What distinguishes this burger from other flavorless takes are the fashionable participants. Sweet sautéed shallots paired with the smoky bacon, earthy blue cheese and the creamy, dreamy aioli. After these are devoured the standing order will demand you make these as often as possible. And what better way to dress this burger than with butter lettuce, avocado and juicy…
Veggie burgers have acquired a bad rep because the ingredients tend to render them so lackluster seems like you are gnawing on a dog biscuit. The objective with veggie burgers is to deliver in texture and flavor and I guarantee there’s nothing yawn inducing about this take, which will not make you miss the meat, even if you’re a confirmed velociraptor. Here, the cast of characters are so intriguing and diverse, it’s going to become one of your faves of…