Don’t feel like fish? This bright salsa will also perk up chicken or pork. From Everyday Food magazine. 2 avocados, diced small 2 cups finely diced pineapple 1 jalapeno, minced 1 small red onion, finely chopped 1/2 cup packed fresh cilantro leaves, roughly chopped 1/4 cup fresh lime juice (from 2 limes) Coarse salt and … Continue Reading →
1 package broccoli slaw mix 1/4 cup coarsely chopped cilantro 1/4 cup plus 3 tablespoons red salsa Salt 1/3 cup sour cream 2 cups cornmeal 3 large eggs 1 pound cod, cut crosswise into 1/2-inch-thick slices Vegetable oil, for frying 8 (6-inch) soft corn tortillas Accompaniments: avocado slices, sliced radish, guacamole and lime wedges In … Continue Reading →
Soaking the crabs in milk helps plump them up when cooked. Combining butter and oil results in crispy crabs. Recipe from Kate Lawson. 11/2 cups low-fat milk 4 small soft-shell crabs, cleaned 1/2 cup all-purpose flour 1/4 cup fine cornmeal 1 tablespoon Old Bay Seasoning Pepper to taste 2 tablespoons olive oil 2 tablespoons unsalted … Continue Reading →
When Brussels sprouts aren’t to be had, simply sauteing tart greens with the bacon makes a great foil for the scallops. The success of this dish totally depends on the size of the pan. Use the largest saute pan you have. To get a golden sear, it is essential not to crowd the Brussels sprouts … Continue Reading →
Thai green curry paste and Thai fish sauce (called nam pla) as well as unsweetened coconut milk are available in the Asian aisle of most supermarkets. This recipe serves 4 (2 generously). It can easily be doubled for a dinner party. Serve with rice and a crisp white wine such as a dry Riesling or … Continue Reading →
Chili-lime butter can be made a day ahead and chilled, covered. Bring to room temperature before using. Recipe adapted from Gourmet Chili-lime butter: 1/2 stick ( 1/4 cup) unsalted butter, softened 1 tablespoon finely chopped shallot 1 teaspoon finely grated fresh lime zest 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano … Continue Reading →
(Serves 4) PREP TIME: 20 minutes. TOTAL TIME: 20 minutes. 1/3 cup light mayonnaise 1 garlic clove, minced 1 tablespoon fresh lemon juice, plus lemon wedges for serving 3/4 teaspoon paprika, divided Hot sauce, to taste Coarse salt and ground pepper 1/4 cup plain dried bread crumbs 1 tablespoon all-purpose flour 1 pound bay scallops, … Continue Reading →
(Serves 4) PREP TIME: 15 minutes. TOTAL TIME: 25 minutes. After adding the sauce to the skillet, cook it for a minute; the cornstarch will thicken the sauce, helping to coat the ingredients. Plus, there won’t be a pasty taste. Coarse salt and ground pepper 1 cup long-grain white rice 1/4 cup rice vinegar 1/4 … Continue Reading →
Marinade: 1/2 cup fresh lime juice 1 tablespoon freshly grated ginger 2 shallots, finely chopped 2 tablespoons finely chopped cilantro 2 1/2 tablespoons lemon or lime marmalade 1/8 teaspoon crushed red pepper flakes 1/3 cup olive oil Salt and freshly ground black pepper Shrimp: 1 1/2 pounds large shrimp or 4 to 6 per person, … Continue Reading →
Recipe from the Lark chef de cuisine John Somerville For the gastrique: 12 lemons, peeled segments and juice only 1/4 cup sugar 1 cup lemon verbena leaves, chopped In a small saucepot, reduce lemons and sugar over medium heat till slightly thick with a consistency like marmalade. Cool slightly before adding lemon verbena. For the … Continue Reading →