Some cooks struggle with undercooking scallops, even when they have been sliced in half, so they would cook even more quickly. Even with whole scallops, by the time the deep brown caramelization envelops the scallop; they are well on their way to medium. With an additional 30 seconds in the pan, letting residual heat do its thang, they’re perfect.
Crisp fall days make grilling a pleasure, especially when you’re serving luxurious swordfish. Until the weather gets cold, the fish are caught in the North Atlantic. In the market, look for thick steaks with even color and a nice sheen. Rub them with cumin, coriander, and cayenne to bring out deeper flavors. Local tomatoes peaked mid-month, but they are ripe for at least a few more weeks. Their sweet juiciness is a perfect foil for the meaty fish. Sear the steaks until golden, and set thick slices of regular tomatoes and cherry tomatoes to char beside the fish.
Fresh sardines are widely available in California, but can be more difficult to find in the rest of the country. If fresh sardines are not available in your area, you can make a terrific spread with canned sardines.
When you buy raw shrimp in their shells, you can also make a flavorful broth — a taste of the sea that’s better than bottled clam juice. Simply simmer the shells in water for 10 minutes, strain them, and you have the basis for a beautiful sauce or stew. While the shells cook for this pasta sauce, saute shrimp, then sugar snaps, and finish by stirring a little creme fraiche into the mixture, which gives it a richer taste. Put on a pot of spaghetti and in the time it takes to cook it, your work is done.
Tossed into a red-hot cast iron skillet, a pristine fillet of catfish is burnished (not burned) with a peppery spice blend that — much like a breaded coating — helps keep the flesh steamy-moist. As the skillet enters the oven for the five-minute finish, that’s the cue for the butter-slathered roll to follow suit, ensuring the only thing not sizzling-hot when the plate emerges tableside is the cold, creamy salve of bracing remoulade (and a smattering of crunchy garnish). One bite and you’ll forget the ’80s ever hijacked Cajun cookery and used its powers for evil.
We’ve all had poached salmon that’s bland and dry. Simmer it gently in a zippy court bouillon — an infused cooking liquid with rice vinegar, orange rind, and peppercorns — and the fish texture will be silky with sublime, clean flavors. Begin with a 3-pound piece of boneless salmon (skin still on). The fishmonger will cut the salmon evenly into six portions, or do it yourself at home. The skin keeps the fish intact during poaching.
We’ve all had poached salmon that’s bland and dry. Simmer it gently in a zippy court bouillon — an infused cooking liquid with rice vinegar, orange rind, and peppercorns — and the fish texture will be silky with sublime, clean flavors. Begin with a 3-pound piece of boneless salmon (skin still on). The fishmonger will cut the salmon evenly into six portions, or do it yourself at home. The skin keeps the fish intact during poaching.
Provencal picnic -Celebrate Bastille Day with a menu to enjoy en plein air.
Most freshwater and ocean fish can be marinated for only 30 minutes at most—or they turn opaque and are essentially "cooked" before you even go out to the grill. The exception, though, is strong-flavored, oily fish like amberjack, bluefish, salmon, mackerel, marlin, mullet, or even our old standby, farm-raised catfish, which can stand up to longer marinating. In fact, marinating these oily fish for a longer time makes them taste even better.
We love Sriracha's heat, which is warm, lasting, and assertive without being overbearing. The oil and sugar give the marinade some viscosity so it doesn't just season the shrimp but clings to it. But it's the sugar that makes this dish -- on the grill, the sugar caramelizes, giving the shrimp a laquered feel, and its sweetness balances the kick of the Sriracha. Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com.