this is really good.  the salsa adds a nice flavor, and keeps it from being beige food.  i'd cut back on the salt on both the salsa and shrimp balls a little bit next time

this is really good. the salsa adds a nice flavor, and keeps it from being beige food. i'd cut back on the salt on both the salsa and shrimp balls a little bit next time

A global approach to pot-roasted bivalves. His recipe for pot-roasted mussels takes a similar worldly approach: The mussels begin in Italy, with olive oil and shallots, then veer straight into Spanish territory with the addition of a kicky aioli. Rather than adding any garlic at the beginning of the recipe, Toft adds the aioli at the end, bringing its sweet, pungent scent straight to the table.

Flex Your Mussels

A global approach to pot-roasted bivalves. His recipe for pot-roasted mussels takes a similar worldly approach: The mussels begin in Italy, with olive oil and shallots, then veer straight into Spanish territory with the addition of a kicky aioli. Rather than adding any garlic at the beginning of the recipe, Toft adds the aioli at the end, bringing its sweet, pungent scent straight to the table.

Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon Oil Recipe  | Epicuri...

Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon Oil

Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon Oil Recipe | Epicuri...

Manhattan Drops - 1 jar, (225mL) maraschino cherries with stems

1 cup simply syrup

3 pkgs (7g each) unflavoured gelatin crystals

1 ½ cups rye whisky

¾ cup sweet vermouth

¼ tsp Angostura or Peychaud Bitters

Manhattan Drops - 1 jar, (225mL) maraschino cherries with stems 1 cup simply syrup 3 pkgs (7g each) unflavoured gelatin crystals 1 ½ cups rye whisky ¾ cup sweet vermouth ¼ tsp Angostura or Peychaud Bitters

Andrew Zimmern makes a Japanese-style shellfish stew with dashi, sake and a few pats of butter that give it a rich umami mouthfeel.

Dashi-Braised Shellfish Stew

Andrew Zimmern makes a Japanese-style shellfish stew with dashi, sake and a few pats of butter that give it a rich umami mouthfeel.

Balancing Act  Scallops w/ Nectarines & Brown Mustard  orange, lemon balm or mint, unsalted butter

Balancing Act

Balancing Act Scallops w/ Nectarines & Brown Mustard orange, lemon balm or mint, unsalted butter

Bring some alluring, red-tinted Saffron, Mussel and Nduja Stuffing to the holiday table this year. Read more!

Saffron, Mussel and Nduja Stuffing

Bring some alluring, red-tinted Saffron, Mussel and Nduja Stuffing to the holiday table this year. Read more!

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