Although I love my oysters raw, sometimes a grilled oyster is a nice change. The oysters are topped with a yummy spicy citrus butter that still allows the flavor of the oysters to come through. The butter is also great as a dipping sauce for crab legs and lobster.
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Not everyone is prepared to find a whole fish on their dinner plate. We found our underwater friend's underbite amusing; but teeth and eyeballs cause some squirm. Besides, many of us never learned what to do when presented with a whole fish for dinner. How does one go about removing the head, skin and spine in order to get to the the tender white fillet inside?
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The first summer after my husband and I met, I made my first trek to the East End of Long Island where he spent his summers growing up, and had my first bite of a lobster roll. The sweet simplicity was a revelation. I look forward to one each time we visit our family. Lobsters certainly aren't local here in Maryland, but sweet blue crab is abundant this year. So I based this dish on my favorite parts of a lobster roll, with the avocado playing up the richness of the dish in a way that helps humble crab be a bit more exotic. We can't get the classic top split hot dog buns here - so I trim off the crusts from regular buns and toast the sides in butter. If I were at the Clam Bar in Amagansett - I'd have a Red Stripe with my lobster roll. I think it makes a nice pairing here too. This recipe makes more than enough avocado mayo for 2 rolls - so use the extra for a tasty BLT or more rolls! I had 2 people to serve and 1 avocado that was perfectly ripe so I made this for 2. Easily scales upwards.
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Recently, I dug out a recipe for tuna burgers that I used to make all the time. I came across the original recipe in a Williams-Sonoma cookbook called Fresh & Light and fell in love with its clean, fresh flavors. Chopped sushi-grade tuna is mixed with fresh ginger and scallions, molded into patties, pan fried and then topped with cucumber, sprouts and a zippy pickled ginger and wasabi-infused mayonnaise.
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Roasting kale is one of my favorite ways to enjoy this hearty winter green. The edges become nice and crispy, which is the perfect contrast to the melt in your mouth sweet potatoes. This dish is a great balance of sweet and spicy and has quickly become one of my favorite meals to serve when I have guests over. If you're not into salmon, try topping the greens with a fried egg! It's simple and delicious and makes for some great leftovers (if there is any)!
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Spicy, grilled shrimp paired with a homemade peach salsa to create the perfect sweet and spicy combination.
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If you love cookies, but want an even quicker fix, grab your skillet. This giant cookie can feed a crowd of six... or just one if you don't feel like sharing.
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We've been hosting Thanksgiving dinner for almost 40 years, and as I look back, I've noticed how our menu has changed and evolved. At first there was only turkey, but as the group grew bigger, we added a ham. Mom always brought scalloped oysters, but then as the guest list changed, this was omitted. Fruit salad was added as the grandkids came. Stuffing back then was placed in the bird. Now, since we fry the bird, the dressing is usually a simple bread, mushroom, and celery one so that the little ones can enjoy. But even back in the day, I always made an extra batch of stuffing with oysters and still do. This one will be on the table this year.
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This dish brings together three of my favorite ingredients: chorizo, confit rock shrimp, and stewed beans. The flavors are deeply savory and warm. This dish is perfect for the cold weather.
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Adapted from a recipe in my cookbook, The Food of Taiwan, this recipe makes a formidable Holiday centerpiece, what with the festive color palette, but you can eat it on any occasion. For more on how to choose the right fish, see the full article| New Window.
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