Posts Tagged “seafood”
Turns out this chowder is really good. The most important thing is to get the best smoked salmon filet you can find and can afford. I like my soups so thick they are borderline stews and you get that here. Also the flavor is really rich and deep. It’s a good soup for any time of year.
This recipe has an architecturally stunning presentation and will impress your friends, but it is much easier to cut and eat after you take the clam meat out of the shells and put it on the pizza by itself. I can’t vouch for its authenticity, but I can tell you it has good roots and, most importantly, it tastes great – a little like eating steamed clams with a great crusty bread to soak up the juice.
So I stood in the Asian section of Whole Foods, looking for something like what I wanted, hoping that I would find something that worked. I wound up with plain old Japanese white miso shiro paste, which I suspect was no match for the complexity, pungency and heat that could have been provided by ssamiang, gochuiang, or denjang.
Bouillabaisse is a star performer in the port city of Marseille in the south of France. According to tradition, a proper bouillabaise should contain at least five different kinds of fish. In Marseille, they use at least seven, not counting the shellfish. While it is impossible to recreate the flavor of all that Mediterranean seafood in the middle of the United States, it is possible to use a combination of the freshest fish and seafood available.
I have never baked a pie crust from scratch before this lobster pot pie, but Emeril Lagasse’s recipe for a savory crust was a simple introduction to making a flawless, stress-free perfect crust encasing the creamy lobster and vegetables. Ok, so much for bald-faced lies.
It was liquid white velvet – so smooth and creamy in the mouth that it was on the verge of being pornographic. This was the perfect match-up of strong, definable individual flavors while their combination transformed the soup, itself, into something totally new.
Sometimes just a taste is all you need to get a picture of what’s going on. Here are are a few Tastings from San Miguel de Allende from clams to bread to learning to live life with the language skills of a Spanish toddler.
The recipe looks complicated, but I made the chipotle salsa two days ahead and the sauce that the shrimp cooks in the day before. That made party-day cooking easier.
