Appetizers, East Hampton, Fish and Seafood, Kitchen Gadgets
This recipe for Deviled Oysters was inspired by the inimitable Starfish Oyster Bed and Grill in Toronto where reigning World Oyster Opening Champion Patrick McMurray offers a dazzling array of the freshest, most succulent oysters nightly. Nirvana on a bed of shaved ice. Last weekend Gena Bone and I went to visit her daughter and my [...]
Celebrity Recipes, Fish and Seafood, Soups
When done properly, as it is in this recipe, there is nothing as sensuously delicious as classic Lobster Bisque. Silky smooth, generously studded with nubbins of the crown jewel of crustaceans, a gleaming tureen filled with piping hot lobster bisque is the ultimate in luxury dining. Today it seems that never was a more enthralling [...]
Who remembers Cole Porter's classic Let's Fall in Love? The one that starts "Birds do it, bees do it, even educated fleas do it… " And somewhere around verse three it goes "Why ask if shad do it? Waiter bring me shad roe!" Plenty more peeps have heard the song than enjoyed a plate [...]
Johnnycakes are traditionally made with cornmeal. But no cornmeal here; these non-traditional beauties come from a smooth purée of carrots giving them their bold orange color. Too thick to be a crêpe (even though they started life from a Jacques Pépin crêpe recipe) and too special to be a pancake, Johnnycakes they shall be. Now I suppose you could slather these [...]
Fish and Seafood, Main Dishes, Sauces, Sullivan Family Recipes
Corned beef is nice and all, especially served steaming hot with slippery cabbage and soft potatoes and carrots, a smear of sharp Colman's mustard to cut the fat. That said, Ireland's patron saint deserves to be celebrated with something finer. St. Patrick drove out the snakes! He spoke Latin! His feast day is a holy [...]
Celebrity Recipes, Famous Chefs, Fish and Seafood
"I like boiled fish…almost any fish tastes wonderful when properly boiled…the fish must never boil." So sayeth Marlene Dietrich in her book ABC, first published in 1961. Like the lady herself, her culinary advice is mysteriously elusive. And as good a jumping off point as any for the inscrutable world of sous vide cooking. Sous [...]
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It won't be easy / you'll think it strange / when I try to explain ...
Welcome back old friend. This recipe for Crab Rangoon transports one back t...
Fall. Pears. Jam. Easy. And a touch of exotic spices to keep things li...
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