Last week the New York Times Food section ran an article by Ben Ratliff, about Japanese listening bars.This is where patrons go to hear jazz ,carefully curated by the bartender as they sip drinks or in some cases coffees and lattes. An idea came to me. What about a listening party? What would you serve for food and drink? It 's an open book.
I like this idea for both classical and jazz music. Listening bars are not meant for conversation. They're meant for savoring the notes and tunes. Add a layer of food and it can be a pleasurable experience. Parties , especially now, can be fraught with too many polarizing politics. These do nothing for the gathering, except cause all sorts of fighting and sniping. Forget eating.Guests are either too riled or too dyspeptic to enjoy any kind of hors d'ouevres. Yet a group solely listening to various jazz artists or Beethoven could turn a social occasion into a Zen happening. You do need a good audio system and vinyl albums or CDs. Which is better?Some prefer vinyl records because they have a warmer,fuller sound. You get to hear the music as the band intended it to be. Of course CDS also work as does a tablet playlist. The best bet for a listening party is pick one artist.Have his or her work on rotation for the duration of the gathering. Seating arrangements can be one table with the food and drink,. Scatter chairs and small tables for setting down the refreshments and food.
As for the food, keep it to savory hors d'ouevres and dessert bites.For jazz listening, think a New Orleans themed listening party with spicy miniature po' boys. Add oysters for a more decadent bite. Create baked rice cups in a muffin or mini muffin pan and fill with gumbo and/or jambalaya. A variety of pastes and pates served on slices of cocktail bread (which can be found at any major supermarket's deli counter).The pastes and pates can easily be made from deviled ham, chicken and beef, Add anything from a drop of champagne to scallions to make the pastes truly unique. This can also work for a classical music listening party. Have people take plates of raw veggies and dips to their seats. You can set up a dip bar with such varying dips as a simple vinaigrette to homemade French and ranch dressings.Cheese and crackers will never go amiss.Think a cheese board with Brie Edam, and Gouda for a start .Aldi has an excellent cracker box , with an array of crackers, ranging from butter to sesame and poppyseed. Dessert can be cookie cups filled with fruit and cream.If you're listening to classical, then think both classy and classical. Go with homemade petit fours and macarons (the last can be bought) Start the evening off with wine or champagne. End with demitasse and different teas.
A listening party is a great summer party. Guests can enjoy good food and good music. That's it. No debates. No opinions save for liking or not liking the music choice.In short, the perfect get together.
Monday, June 10, 2019
Saturday, June 8, 2019
Gustavo's Gazpacho My New Favorite
Yesterday I reviewed Susan Lewis Solomont's memoir Lost And Found In Spain . It is a great book both for Iberophiles and foodies. She also kindly sent a recipe from her time there - gazpacho - from the embassy chef Gustavo. I had to try it and I have to say this is my new summer favorite. I love the fresh taste and the seamless blend of veggies. The coolness of it is a welcome change , especially during these hot June days.
First the cucumber is thinly sliced.
Gustavo's recipe called for a quarter of a fresh onion however my family is not big on that, probably because of its' intensity. I used about a tablespoon of onion powder instead.
This is the green pepper I used .
Use a large knife for cutting the peppers in half
Use a cup of olive oil for body. Spanish olive oil is recommended but I
used my beloved Fillippo Berio. The recipe also calls for three spoonfuls of
vinegar. Three tablespoons of red wine vinegar did the trick.
er
These are the veggies I used, four tomatoes, one green pepper, one cucumber and a garlic clove. Gustavo's recipe called for double the veggies and less garlic but I geared it towards servings for two to three people. I cut back on the cucumbers and the pepper. I added a small minced clove of garlic because I like a more robust garlic flavor.
It was a matter of cutting into small manageable pieces.
Then quartered.
The same goes for the tomatoes.
This is the green pepper I used .
Then a smaller one for coring, deseeding and dicing.
used my beloved Fillippo Berio. The recipe also calls for three spoonfuls of
vinegar. Three tablespoons of red wine vinegar did the trick.
Then it was using my immersion blender to create a cool creamy miracle.I added just a couple more tablespoons of olive oil along with a good pinch of sea salt and fresh ground pepper. Using an immersion blender can be daunting, yet I find it works better than a conventional one. It did take a while and veggie bits and juice got spritzed around a lot.
The end result was worth it. I love this soup.
It was both incredibly smooth and airy. The fresh vegetable taste was amazing. I could taste the individual veggies yet at the same time , taste the harmonious blend. The only side was a slice of artisanal whole grain ciabatta bread with a drizzle of olive oil.I would say serve this with a chilled red Spanish wine of your choosing.
Ambassador Solomont and his wife, Susan Lewis Solomont were lucky to have such a great chef as Gustavo at the embassy. His gazpacho recipe is a classic. It is also my new favorite summer recipe.
Friday, June 7, 2019
A Delicious Life In Spain Susan Lewis Solomont's Story
Imagine being an ambassador's spouse in a foreign country. There's the shock of the new, culture, language and mores. For Susan Lewis Solomont, wife of the Spanish ambassador under President Obama, this was the case. Yet her love for Spain and its' food conquered those qualms. Her book , Lost And Found In Spain written about her and her husband's three and a half years there is an interesting read.There's adventure, beauty , history and , of course, food.
Her book, published by Disruption Books. is a valentine to her family''s time in Spain. It truly is a riveting read, taking this Brooklyn born girl from her and her spouse, Alan's home in Boston to the embassy in Madrid. One of the aspects that I loved is her discovery of the diverse dishes from the country's many provinces. A few times I found myself craving jamon , the dry cured ham from hazelnut fed pigs. There is an interesting chapter about she and Ambassador Solomont dining with the great and innovative chef , Ferran Adria, the genius behind the world famous restaurant El Bulli. Ms. Lewis-Solomont was treated to a unique feast for all the senses. Also she and her husband, along with her sister and her husband were able to get a table at a restaurant only open for six months a year and offers one seating a night.Getting there is a whole book unto itself, because it's located in a sandy cove, dangerous to get to by any vehicle. Yet the meal was well worth it. Chef Adria is a culinary scientist , bending all the rules of physics to create amazingly singular dishes. His sloe gin fizzes came with a head of warm foam, mimetic peanuts, a peanut shaped pastry was filled with a seductive warm peanut and chocolate filling. Another adventure included a fabulous meal in a cave(!) restaurant where Ms. Lewis-Solomont enjoy grilled lamb chops and crawfish, washed down with homemade wine.
Another famed chef, Jose Andres, the great humanitarian who brought hot food and hope to the victims of Hurricane Maria in Puerto Rico, is also mentioned in this memoir. He takes Ms. Lewis- Solomont on a trip to the gastronomy fair , Madrid Fusion, very early on in her tenure. For her, a foodie through and through, this was sheer heaven. She was able to taste all sorts of foods from all over the world. Best of all the outing ended with an invitation to Chef Andres favorite restaurant, Gerardo's in Oviedos, the capital of Asturias, in northern Spain. The eatery, first established in 1882, featured several fresh fish courses with the fish being caught that day in the nearby Bay of Biscay. Of course ambassadors also have promote the country 's businesses and encourage trade with the US. The Solomonts promoted Spanish olives - used for Italian and Greek olive oils. This was a surprise for me, considering I'm the first one to advise people to always use Italian olive oil. Spanish olive oil is even more flavorful, and it's something that I'll try, thanks to the book.The Solomonts also had their own phenomenal cooks on the embassy grounds, Gustavo and Rosita, Below is Gustavo's gazpacho recipe (which will be featured in tomorrow's post) As much as I love cooking and baking, I also love history. The accounts of the Solomonts' trips across Spain were fascinating . I adored reading about Sevilla where Jews, Arabs and Christians worked and lived together to create a modern , cosmopolitan center of learning and tolerance during the Middle Ages.
Lost And Found In Spain is a definite must read for anyone who loves, Spain, traveling and food.It is beautifully and lovingly written, a true valentine to the country so full of flavor. Read it and experience the wonder and joy Susan Lewis Solomont had for this amazing nation
Gustavo's Gazpacho
Her book, published by Disruption Books. is a valentine to her family''s time in Spain. It truly is a riveting read, taking this Brooklyn born girl from her and her spouse, Alan's home in Boston to the embassy in Madrid. One of the aspects that I loved is her discovery of the diverse dishes from the country's many provinces. A few times I found myself craving jamon , the dry cured ham from hazelnut fed pigs. There is an interesting chapter about she and Ambassador Solomont dining with the great and innovative chef , Ferran Adria, the genius behind the world famous restaurant El Bulli. Ms. Lewis-Solomont was treated to a unique feast for all the senses. Also she and her husband, along with her sister and her husband were able to get a table at a restaurant only open for six months a year and offers one seating a night.Getting there is a whole book unto itself, because it's located in a sandy cove, dangerous to get to by any vehicle. Yet the meal was well worth it. Chef Adria is a culinary scientist , bending all the rules of physics to create amazingly singular dishes. His sloe gin fizzes came with a head of warm foam, mimetic peanuts, a peanut shaped pastry was filled with a seductive warm peanut and chocolate filling. Another adventure included a fabulous meal in a cave(!) restaurant where Ms. Lewis-Solomont enjoy grilled lamb chops and crawfish, washed down with homemade wine.
Another famed chef, Jose Andres, the great humanitarian who brought hot food and hope to the victims of Hurricane Maria in Puerto Rico, is also mentioned in this memoir. He takes Ms. Lewis- Solomont on a trip to the gastronomy fair , Madrid Fusion, very early on in her tenure. For her, a foodie through and through, this was sheer heaven. She was able to taste all sorts of foods from all over the world. Best of all the outing ended with an invitation to Chef Andres favorite restaurant, Gerardo's in Oviedos, the capital of Asturias, in northern Spain. The eatery, first established in 1882, featured several fresh fish courses with the fish being caught that day in the nearby Bay of Biscay. Of course ambassadors also have promote the country 's businesses and encourage trade with the US. The Solomonts promoted Spanish olives - used for Italian and Greek olive oils. This was a surprise for me, considering I'm the first one to advise people to always use Italian olive oil. Spanish olive oil is even more flavorful, and it's something that I'll try, thanks to the book.The Solomonts also had their own phenomenal cooks on the embassy grounds, Gustavo and Rosita, Below is Gustavo's gazpacho recipe (which will be featured in tomorrow's post) As much as I love cooking and baking, I also love history. The accounts of the Solomonts' trips across Spain were fascinating . I adored reading about Sevilla where Jews, Arabs and Christians worked and lived together to create a modern , cosmopolitan center of learning and tolerance during the Middle Ages.
Lost And Found In Spain is a definite must read for anyone who loves, Spain, traveling and food.It is beautifully and lovingly written, a true valentine to the country so full of flavor. Read it and experience the wonder and joy Susan Lewis Solomont had for this amazing nation
Gustavo's Gazpacho
For about six people
8-9 medium-large tomatoes (red, ripe)
Two cucumbers (peeled)
1 Big red pepper
½ Big green pepper
¼ Onion
¼ garlic clove
1 cup of virgin olive oil (preferably Spanish)
3 spoons of vinegar If you use balsamic just one spoon,
it' strong)
½ tsp spoon salt
Cut everything into pieces and put it together in a blender, use
high speed--it really makes a smooth mix.
Serve cold
O
Thursday, June 6, 2019
Posset An Easy Summer Dessert
Summer is a time of easy cooking - whether it's for the main course or dessert. No one wants to be by a hot oven when the temps hit the nineties. That's why there is posset - a lovely Shakespearean sounding custard that is easy to make. Best of all it compliments the fruit of the season.
Melissa Clark wrote about it in her A Good Appetite column in yesterday's New York Times Food section.Posset is a simple custard, first made in the 1500's with spiced, sweetened milk. Wine or ale was added to curdle it was used to cure colds. Posset then evolved from a beverage to custard with the ingredients altered.This is a simple dessert for novice home chefs. As Ms. Clark points out it's a custard but without the eggs, or other binders such as gelatin or cornstarch. There are not even any messy water baths as they are with creme brules. Even the oven doesn't have to be used - perfect for a hot day.It's all made on the stove top, then strained and poured into ramekins. The recipe comes from Diana Henry's Simple, a cookbook full of unfussy ,uncomplicated recipes.Ms. Henry adds a sprig of rosemary and orange juice. Possets are topped with fruit, namely macerated strawberries but any fruit can do.
Possets start out with just two cups of heavy cream. Don't skimp or substitute. The cream gives it its' weight and is the posset's backbone. The next is 2/3 cup of granulated sugar. What gives the dessert zing is the grated lemon zest and lemon juice. Ms. Clark feels that adding the zest heightens the lemon flavor. Before adding a 1/3 cup of lemon juice she cooks the zest,cream and sugar for a few minutes. Doing this ensures a plush pudding instead of curdling when the acid hits it. Also add a pinch of sea salt for balance. The mixture should be constantly stirred and then simmered until it thickens. Remove from heat and add the lemon juice. It's then letting the posset sit for twenty minutes to let it slightly cool.. A skin should form. Stir mixture and then strain through a fine mesh strainer to remove the zest (I would leave it in for color) as it's strained into a measuring cup with a spout. Evenly pour into six ramekins or small bowls and put into fridge to set for three hours. At this point toss the strawberries and sugar in a small mixing bowl. Let it macerate at room temp for 30 minutes to one hour. Arrange them on top of the possets. Dust with ground pepper and serve.
Posset is a simple easy dessert.It's the perfect end to a summer meal. Try with fresh fruits and enjoy.
Melissa Clark wrote about it in her A Good Appetite column in yesterday's New York Times Food section.Posset is a simple custard, first made in the 1500's with spiced, sweetened milk. Wine or ale was added to curdle it was used to cure colds. Posset then evolved from a beverage to custard with the ingredients altered.This is a simple dessert for novice home chefs. As Ms. Clark points out it's a custard but without the eggs, or other binders such as gelatin or cornstarch. There are not even any messy water baths as they are with creme brules. Even the oven doesn't have to be used - perfect for a hot day.It's all made on the stove top, then strained and poured into ramekins. The recipe comes from Diana Henry's Simple, a cookbook full of unfussy ,uncomplicated recipes.Ms. Henry adds a sprig of rosemary and orange juice. Possets are topped with fruit, namely macerated strawberries but any fruit can do.
Possets start out with just two cups of heavy cream. Don't skimp or substitute. The cream gives it its' weight and is the posset's backbone. The next is 2/3 cup of granulated sugar. What gives the dessert zing is the grated lemon zest and lemon juice. Ms. Clark feels that adding the zest heightens the lemon flavor. Before adding a 1/3 cup of lemon juice she cooks the zest,cream and sugar for a few minutes. Doing this ensures a plush pudding instead of curdling when the acid hits it. Also add a pinch of sea salt for balance. The mixture should be constantly stirred and then simmered until it thickens. Remove from heat and add the lemon juice. It's then letting the posset sit for twenty minutes to let it slightly cool.. A skin should form. Stir mixture and then strain through a fine mesh strainer to remove the zest (I would leave it in for color) as it's strained into a measuring cup with a spout. Evenly pour into six ramekins or small bowls and put into fridge to set for three hours. At this point toss the strawberries and sugar in a small mixing bowl. Let it macerate at room temp for 30 minutes to one hour. Arrange them on top of the possets. Dust with ground pepper and serve.
Posset is a simple easy dessert.It's the perfect end to a summer meal. Try with fresh fruits and enjoy.
Wednesday, June 5, 2019
The Culinary Meteor of Mexico
There is a new star of North American cuisine - Gabriela Camara.She is not only known for her amazing restaurants but also her amazing treatment of her staff. People will be knowing more of her story thanks to a new documentary about her along with a new cookbook.
Julia Moskin wrote about Chef Camara in today's New York Times Food section. The chef is becoming something of a luminary , thanks to an extensive article in this month's Vogue by Bob Haskell. Her twenty year old eatery, Contramar, became the Union Square Cafe of Mexico City.It was the place to be both seen and enjoy delicious dishes. Her restaurant in San Francisco has garnered long lines and filled dining rooms. Now she is moving back to her native Mexico City where she will also be a member to a new Council of Cultural Diplomacy, composed of people who bring global prestige to Mexican culture. The groups includes artists and academics of all sorts, such as the architect Enrique Norten along with other luminaries such as the renown ballerina Elsa Carillo Cabrera and the first female president of the Colegio de Mexico. She also will advise Mexican president Andres Manuel Lopez Obrador, a lifelong family friend, on food policy. He has also appointed her to oversee the country's tourism board which she has whittled down tremendously.
That aside, Chef Camara is an excellent chef , with absolutely no cooking school background . For her restaurants she has recreated her favorite dishes from the Mexican west coast. She spent her childhood at beach side restaurants , enjoying the combination of seafood and local spices and produce.There will be tostadas - a kind of crispy pancake topped with raw fish and avocado slivers and hints of chipotle. Her restaurant features butterflied grilled fish painted with red and green salsas and aguachiles - bright citrus-y ceviches. All the elements shine. There is a taco recipe with the article - but not the typical one served in Taco Bell or Chipotle. It is tacos al pastor , the filling is pork tenderloin thinly sliced into slices and shreds. it's marinated in a mix of tangy juices such as orange and lime, zinged up with slew of chiles, from cascabel to anchos. For the traditional Mexican heat one or two chiles de arbol which offer a bright clean heat. Tomatoes and white onions are added to this as are two staples of the cuisine - oregano and cumin. The peppers are simmered in water and then allowed to soak. Later they're pureed with the other ingredients and then poured over the tenderloin . Marinate overnight and then cook pineapple with sugar.This will go over the tostada for a sweet and savory festival of taste.
The world is about to experience the best Mexican dishes, thanks to Gabriela Camara. She brings a new spin on old traditions, using ancient ingredients on a new generations of North Americans. She is more than a representative of her country. She is the bright star of Mexican cuisine.
Julia Moskin wrote about Chef Camara in today's New York Times Food section. The chef is becoming something of a luminary , thanks to an extensive article in this month's Vogue by Bob Haskell. Her twenty year old eatery, Contramar, became the Union Square Cafe of Mexico City.It was the place to be both seen and enjoy delicious dishes. Her restaurant in San Francisco has garnered long lines and filled dining rooms. Now she is moving back to her native Mexico City where she will also be a member to a new Council of Cultural Diplomacy, composed of people who bring global prestige to Mexican culture. The groups includes artists and academics of all sorts, such as the architect Enrique Norten along with other luminaries such as the renown ballerina Elsa Carillo Cabrera and the first female president of the Colegio de Mexico. She also will advise Mexican president Andres Manuel Lopez Obrador, a lifelong family friend, on food policy. He has also appointed her to oversee the country's tourism board which she has whittled down tremendously.
That aside, Chef Camara is an excellent chef , with absolutely no cooking school background . For her restaurants she has recreated her favorite dishes from the Mexican west coast. She spent her childhood at beach side restaurants , enjoying the combination of seafood and local spices and produce.There will be tostadas - a kind of crispy pancake topped with raw fish and avocado slivers and hints of chipotle. Her restaurant features butterflied grilled fish painted with red and green salsas and aguachiles - bright citrus-y ceviches. All the elements shine. There is a taco recipe with the article - but not the typical one served in Taco Bell or Chipotle. It is tacos al pastor , the filling is pork tenderloin thinly sliced into slices and shreds. it's marinated in a mix of tangy juices such as orange and lime, zinged up with slew of chiles, from cascabel to anchos. For the traditional Mexican heat one or two chiles de arbol which offer a bright clean heat. Tomatoes and white onions are added to this as are two staples of the cuisine - oregano and cumin. The peppers are simmered in water and then allowed to soak. Later they're pureed with the other ingredients and then poured over the tenderloin . Marinate overnight and then cook pineapple with sugar.This will go over the tostada for a sweet and savory festival of taste.
The world is about to experience the best Mexican dishes, thanks to Gabriela Camara. She brings a new spin on old traditions, using ancient ingredients on a new generations of North Americans. She is more than a representative of her country. She is the bright star of Mexican cuisine.
Tuesday, June 4, 2019
Cheating On The Side
Do you give as much time and energy to your sides as you do your main course? Or do you just whip up an easy salad? or even simpler - buy a container from your local grocery's deli counter? what 's the best solution?
I sometimes wonder this as I put in everything into the main course. Take the vegan turkey dinner. Granted these are Gardein's slices of faux turkey and they're just cooked in a pan. Yet there is a lot to do with them, namely in thawing them out along with the gravy with hot water.It's then banging out the ice chunks to make for a skillet ready gravy. As much as I would love to make the family recipe for homemade stuffing, rife with sage and onion, I have to stick to the easy yet still tasty Stovetop Stuffing. I know it's loaded with preservatives along with salt and fats yet it's saves me time for other dishes . Luckily family and friends like it and it does go with Gardein's turkey gravy. I would love to make an elaborate side, something complicated, served in a ramekin however that takes time. An elaborate side cannot fit into a busy day or a meal where the main course needs a lot of prep time.Stouffer's has sides that can fit into any dinner.Their cheddar potato bake could work with steak or pork chops while their famed spinach souffle - good on its' own - is a nice side for Cornish game hens or roast chicken.
Luckily there are vegetable steamers that can easily be cooked and cooked quickly in the microwave. I don't feel so guilty serving these. There's a wide variety to choose from, from Brussels sprouts to green beans.They have a nice fresh flavor and can be jazzed up any way. The Brussels sprouts usually get a coating of melted butter and Parmesan cheese while the green beans are turned into a summery salad with a dash of onion powder and an apple cider vinegar based dressing. One of my favorite sides - especially in the winter - is that or a broccoli salad. It's like a taste of a July picnic in the middle of a snowstorm.Canned veggies are also kitchen time saver and ones that I embrace. Canned corn is one of the most versatile. It can be put into a cold salad with minced red and green peppers or it can be cooked in a buttery cream sauce.Toss a can into cornmeal batter for a more flavorful and texture corn bread.The golden niblets work well supporting roast pork or roast turkey.Of course in hot weather a simple yet nutritious side is any salad. No time? Then go to your local deli for a few different ones or make a super simple cole slaw.
Is it cheating to buy sides or pick up a couple of packages of frozen ones? No. There should be no guilt.They've done their job if they complement the main course and everyone enjoys them. Don't feel guilt, just glad that they're such a convenience.
I sometimes wonder this as I put in everything into the main course. Take the vegan turkey dinner. Granted these are Gardein's slices of faux turkey and they're just cooked in a pan. Yet there is a lot to do with them, namely in thawing them out along with the gravy with hot water.It's then banging out the ice chunks to make for a skillet ready gravy. As much as I would love to make the family recipe for homemade stuffing, rife with sage and onion, I have to stick to the easy yet still tasty Stovetop Stuffing. I know it's loaded with preservatives along with salt and fats yet it's saves me time for other dishes . Luckily family and friends like it and it does go with Gardein's turkey gravy. I would love to make an elaborate side, something complicated, served in a ramekin however that takes time. An elaborate side cannot fit into a busy day or a meal where the main course needs a lot of prep time.Stouffer's has sides that can fit into any dinner.Their cheddar potato bake could work with steak or pork chops while their famed spinach souffle - good on its' own - is a nice side for Cornish game hens or roast chicken.
Luckily there are vegetable steamers that can easily be cooked and cooked quickly in the microwave. I don't feel so guilty serving these. There's a wide variety to choose from, from Brussels sprouts to green beans.They have a nice fresh flavor and can be jazzed up any way. The Brussels sprouts usually get a coating of melted butter and Parmesan cheese while the green beans are turned into a summery salad with a dash of onion powder and an apple cider vinegar based dressing. One of my favorite sides - especially in the winter - is that or a broccoli salad. It's like a taste of a July picnic in the middle of a snowstorm.Canned veggies are also kitchen time saver and ones that I embrace. Canned corn is one of the most versatile. It can be put into a cold salad with minced red and green peppers or it can be cooked in a buttery cream sauce.Toss a can into cornmeal batter for a more flavorful and texture corn bread.The golden niblets work well supporting roast pork or roast turkey.Of course in hot weather a simple yet nutritious side is any salad. No time? Then go to your local deli for a few different ones or make a super simple cole slaw.
Is it cheating to buy sides or pick up a couple of packages of frozen ones? No. There should be no guilt.They've done their job if they complement the main course and everyone enjoys them. Don't feel guilt, just glad that they're such a convenience.
Monday, June 3, 2019
A Briny Barbecue
Summer barbecues are always tasty. Yet they can get boring , thanks to the same old menu.Change it up some with an all seafood barbecue. It's a different take on classic grilled with a splash of the ocean or lake added.
If you're new at barbecuing seafood, then go for the easiest - shrimp. It's a quick cook on the grill and can be marinated with a wide variety of marinades.Do they have to be boiled or parboiled before being placed on a hot grill? No. They can go from the fridge or the freezer and onto the hot coals. Just remember that they cook up fairly quick - two minutes on each side.What's a good marinade? Go for something citrus-y with zing. Start with one third of a cup of olive or vegetable oil. Add to it a quarter of a cup fresh lemon juice and grated zest (use a microhasp for a finer zest). Dried basil and thyme leaves give it color and a small dose of dried hot pepper shakes. Another easy grill are scallops.They're first washed and then patted dry with a paper towel. Scallops can be put on skewers and can be barbecued with cherry tomatoes and pepper chunks. They too can bathe in a variety of different marinades. Most home chefs prefer a citrus one but a Asian influenced one is also delicious. Try soy blended with freshly grated ginger and minced scallions. Again a micro hasp works well with grating the ginger .
Larger pieces of fish can also be part of a barbecue. any catch can work. Just remember to buy a special kind of spatula that has a very wide end with narrow slots . Try fillets, particularly salmon. It's very flavorful and a crowd favorite. Remember to buy it with the skin still on and to get it in steak form.This keeps the meat together and doesn't stick to the grill. Place the steaks on an oiled grill. Cook the skin side first for a nice, crispy crust and then the skinless side. Keep the pieces evenly spaced so they all cook evenly.The salmon should be cooked for about ten minutes before it's plated. Fresh water fish also work. Trout makes a lovely change of pace from the typical fare. If you're adventurous you can stuff it with a tart but fiery lemon filling. This is simply lemon slices mixed with a va riety of herbs such as thyme and rosemary gives it more flavor while chili pepper flakes give it a hearty bite.Plain barbecue trout is also very good. Use a basket to roast it about five to seven minutes.
A fishy barbecue? Why not. There's nothing as delicious as grilled seafood or fish. It's the perfect change for the hot days ahead.
If you're new at barbecuing seafood, then go for the easiest - shrimp. It's a quick cook on the grill and can be marinated with a wide variety of marinades.Do they have to be boiled or parboiled before being placed on a hot grill? No. They can go from the fridge or the freezer and onto the hot coals. Just remember that they cook up fairly quick - two minutes on each side.What's a good marinade? Go for something citrus-y with zing. Start with one third of a cup of olive or vegetable oil. Add to it a quarter of a cup fresh lemon juice and grated zest (use a microhasp for a finer zest). Dried basil and thyme leaves give it color and a small dose of dried hot pepper shakes. Another easy grill are scallops.They're first washed and then patted dry with a paper towel. Scallops can be put on skewers and can be barbecued with cherry tomatoes and pepper chunks. They too can bathe in a variety of different marinades. Most home chefs prefer a citrus one but a Asian influenced one is also delicious. Try soy blended with freshly grated ginger and minced scallions. Again a micro hasp works well with grating the ginger .
Larger pieces of fish can also be part of a barbecue. any catch can work. Just remember to buy a special kind of spatula that has a very wide end with narrow slots . Try fillets, particularly salmon. It's very flavorful and a crowd favorite. Remember to buy it with the skin still on and to get it in steak form.This keeps the meat together and doesn't stick to the grill. Place the steaks on an oiled grill. Cook the skin side first for a nice, crispy crust and then the skinless side. Keep the pieces evenly spaced so they all cook evenly.The salmon should be cooked for about ten minutes before it's plated. Fresh water fish also work. Trout makes a lovely change of pace from the typical fare. If you're adventurous you can stuff it with a tart but fiery lemon filling. This is simply lemon slices mixed with a va riety of herbs such as thyme and rosemary gives it more flavor while chili pepper flakes give it a hearty bite.Plain barbecue trout is also very good. Use a basket to roast it about five to seven minutes.
A fishy barbecue? Why not. There's nothing as delicious as grilled seafood or fish. It's the perfect change for the hot days ahead.
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