Category: Shellfish
Shellfish Recipes
-
This recipe was adapted from one of my favorite cookbooks, The Babbo Cookbook, from one of my favorite chefs, Mario Batali. He used bavette, a thin, ribbon-shaped pasta, but I substituted spaghetti instead because it was all I had handy. He also used jalapeño pesto, but I doubled the amount of red chili flakes from…
-
Gourmet Magazine published this Moqueca Capixaba Brazilian fish stew in their food and travel issue. I remember reading the recipe on my way home and my mouth started watering. I knew the cilantro and lime were going to be key here so I ended up putting double the amount for both. This became one of…
-
Cameron asked me what else she can do with squid. Xe Lua does a really great crispy squid appetizer but most restaurants treat squid like shrimps–they overcook them until they’re chewy and rubbery. And really, calamares can’t be the only way. I once read that you either cook squid for two minutes or two hours.…
-
Brrrr. It’s winter in New York City! This soup warmed the deepest of my organs. Ingredients: 1 pound of shrimps with heads and tails saved, peeled and deveined chicken stock 1 bunch cilantro, thoroughly rinsed 1 bunch watercress, thoroughly rinsed 2 red chilies 1 small knob of galangal or ginger, peeled and thinly sliced 1…
-
I had enough crayfish meat and crayfish broth leftover from the crayfish rice that I decided to make soup. At first, I was just going to use the broth and add some vegetables, but after tasting it, I knew something was short. My mother said she imagined the soup to be thicker because the crayfish…
-
Tomatoe, tomatoh. Potatoe, potatoh. Crayfish, crawfish. No matter what you call these small lobster lookalikes, they’re good to go in a big soup pot. And you know what? They’re even better with bacon. They were selling them alive in Chinatown but they were left out in the cold–that made it easy enough to pull their…
-
For this recipe, I made my own shiso oil to drizzle the prawns with after flash-frying them, but I also used the leaves to wrap them. A toothpick can hold the leaf in place but I ended up using one of the prawn’s harder feelers as a replacement. Ingredients: 5 prawns, peeled but with heads…
-
I’m not sick of bacon just yet. The third yield from my first shipment of bacon became dinner. This would be awesome with some mashed potatoes on the side. Ingredients: 6 pieces of large scallops 6 slices of bacon 1. Season scallops with salt, pepper and paprika. Wrap each scallop with a piece of bacon.…
-
I cooked these steamer clams the way I cook mussels, but I added some fresh basil to give the dish a different taste. It was a nice appetizer with crusty ciabatta bread. Ingredients: half a dozen steamer clams, rinsed 2 tbsps butter 1 cup of dry white wine a small bunch of basil leaves 1…
-
The wind was howling in New York City this week. All I wanted was something warm, thick and filling for dinner. This stems from two yellow curry recipes, one with chicken and one with fish balls because who says you can’t have it all? I visited the newly-renovated Asia Market on Mulberry at the corner…
-
I could imagine Anna when she was a kid picking and sucking out the meat from these steamed crabs until her fingers turned wrinkly and raisin-like. She told me that most Cantonese grew up with the salty egg and meat patty combination but her father made it extra special by mixing it with steamed blue…
-
Adapted from a delicious. Magazine recipe using caperberry Ingredients: 4 squid hoods, cleaned 1 small bottle of capers a handful of flat parsley, finely chopped 1 preserved lemon, sliced thinly red wine vinegar croutons olive oil 1. Rub the squid all over with olive oil. Heat a chargrilled pan and cook for 3 minutes per…