Green Gazpacho with Chili Cumin Shrimp
A perfect appetizer for a warm summer night. Do all the prep ahead, then dazzle guests with a smooth and creamy vegetable-based soup accompanied by a zesty shrimp for dipping -- or just to gobble up!
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Daniel Olivella s Fideua Fideo Noodle Paella
Daniel Olivella’s Fideuà (Fideo Noodle Paella) is a Catalan seafood dish featuring toasted vermicelli noodles cooked in a rich fish stock with monkfish, squid, shrimp, and peas. Finished in the oven, it develops a crispy bottom layer, known as socarrat, and is traditionally served with aioli and lemon wedges.
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Butter Seared Sole with Snap Peas Dill Capers
crisp, flaky filet of fish bathed in butter, to me, is transformative. It’s a method that combines basic pantry staples and, in the case of this recipe, a few pieces of mild white fish to create a dinner that’s refined, subtle and special. It takes me somewhere else when I eat it – sitting on the deck of a bistro, say, with a coordinated outfit and plans to spend the afternoon wandering. It’s a memorable one-skillet dinner with clear, soft flavors and a side of fancy.
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Dale Talde s Top Chef Grilled Scallops with XO Pineapple Fried Rice
Dale Talde, a competitor on both Top Chef Season 4 and Top Chef All-Stars, is an authority on Southeast Asian cuisine. His mother, a Filipino immigrant, ignited his passion for cooking, which he brings with him to his restaurants, Talde, Pork Slope, and Thistle Hill Tavern -- all located in Brooklyn.
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Somen Noodles and Haddock in Lemongrass Carrot Broth
I have been intrigued with the idea of using fresh juice as a sauce since reading a Bon Appétit article, "Cook Like a Pro," last March (2014). Shortly after purchasing a juicer a few weeks ago, I made this carrot broth, a Jean-Georges Vongerichten recipe, a mix of freshly juiced carrots, lime, lemongrass, and serrano chiles. The broth is light and refreshing with sharp, spicy, sour flavors that evoke many a Southeast Asian soup. The original recipe, which comes from The Chefs of the Times cookbook, calls for serving the broth with seared scallops, but I love serving the broth with noodles -- Japanese somen noodles are particularly good -- and broiled haddock, which flakes nicely and seems to better absorb the flavor of the broth than scallops. I have stuck mostly with this combination, but I imagine mushrooms and tofu or anything sponge-like in nature would work well here.
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Smoky Clams for Two
This recipe is a great use of one of my favorite ingredients, smoked paprika—plus, my husband loves it. It's so simple and easy, and delicious when served with some crusty, warm bread and a salad.
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Sally Schneider s Slow Roasted Salmon or Other Fish
Slow-roasting makes a beautifully tender, evenly cooked, not-one-bit-dry piece of fish. If you miss the 120° F, just-starting-to-flake mark and take it out late, it will still be good—even carryover cooking after taking it out of the oven won't outrun you, because there isn't much velocity behind it. This makes the technique perfect for dinner parties and newer fish cooks.
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Shrimp Soup Dumplings
Despite burning the roof of my mouth every time I slurp up that first soup dumpling, I am still blown away by the magic of being able to put boiling soup into such a delicate edible wrapper.
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Quick Smoked Grilled Salmon
This simple technique is a big change up from ordinary grilled fish. It produces a moist fillet with a hint of smokiness in 10 minutes. Note that the recipe calls for a charcoal grill, but you could use a gas grill outfitted with a smoker box or foil packet for the wood chips.
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Shell On Shrimp With Rosemary Garlic & Chile
This is a really easy quick dish that tastes delicious and—okay, okay—works even if you insist on peeling off the shells after cooking. But I hope you will trust me and give the whole shrimp a try. Frying the shrimp in hot olive oil quickly crisps the shells up and seals in the juices, and throwing the salt on hot shells just as they come out of the hot oil really bonds the salt on to the shell, granting plenty of flavor. I like to squeeze a little lemon over everything for the acidity, and also because it softens both the flavor and the texture of the shells.
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