This herby pilaf ("Sabzi Polo" in Persian) is served with fish on the first day of spring and the beginning of the new Persian year. In Iran, many families serve this dish for Norooz, and the tradition is also celebrated in Tajikistan, Afghanistan, Kurdistan, and other countries of the region.
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One of the most enjoyable combinations is grilled bread and the broth from steamed clams. This recipe is special because it explicitly instructs you to place a piece of grilled bread at the bottom of your bowl, and then to ladle the clams and broth over the top of the bread. If you eat the clams first, you will be left with a piece of grilled bread turned soft after absorbing the broth. This is the best part.
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Generally I sauté fish but in this instance I decided to broil it. I don't know why other then I think people are more comfortable putting fish in the oven and because I sauté everything, I thought it might be nice to branch out and try some different techniques.
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It seems like this would be an expensive dish, but it's not. For two people, you only need: about a cup of fregola, half a fennel bulb, one large shallot, a sprig each thyme and marjoram, and about a pound each mussels and clams, a splash of wine and about a half of a 14.5 oz can of tomato. About $9.50 is what this will set you back for two!
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This recipe is from my neighbor Mrs. Withington, who in turn got it from another neighbor. She brings it to our house for a Thanksgiving appetizer, along with pimento cheese and Fritos. They might not have been what the Pilgrims ate, but they are delicious—plus easily made ahead of time, and a crowd-pleaser.
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Don't let the idea of garlic wrapped in anchovies scare you. By soaking the fish in milk, then cooking the garlic in milk until meltingly tender, it mellows both of these potent ingredients bringing together a sweet harmony and balance of flavors that belong together. Honestly, I am not a big fan of raw garlic because it many times keeps me from being able to enjoy the rest of my dinner.
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The important part of this recipe is the selection of the fish. Talk to your local fishmonger and select the best option you've got to serve raw. Bonito is highly perishable, but under ideal conditions, it is an absolute delicacy. If you cannot get your hands on Bonito, you can replace it with a related tuna alternative.
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While crab cakes may be the calling card of Maryland, shrimp salad is a close second. I can't name a single bridal shower I have attended in Maryland that did not serve shrimp salad. When served as a sandwich it is usually served on white bread with lettuce and tomato. Usually the shrimp are whole, I slice mine in half lengthwise as, I find, it makes a more manageable sandwich.
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This is a take on a classic French dish, chicken and crayfish, but may be closer to something you might find in Louisiana too. I rolled the meatloaves into round loaves,(I added a pictur showing what I did) and poached them. As we all know meatloaf isn't pretty. When they are done cooking I roll the hot meatloaf in a saltine cracker and parsley mix to add flavor and pretty it up, and then slice and serve. Try the roll "into a loaf" technique the next time you see a recipe that says stuff into casings.
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One of the big problems presented by seafood paella is grossly overcooked seafood. It is hard to get the rice and the seafood done at the same time. What it comes down to is picking seafood that can take longer to cook and looking for things you can easily spread around the top midway or further into the cooking. I also like to choose things that are whole. It is kind of like meat on the bone. I just think whole shrimp head and shell on are more succulent and not so dry. Mussels as they open leak out their flavorful broth to enhance the rice even further. The whole fish, well, baked whole fish just gets that great texture and is so moist why wouldn't you. The lemons are dyn-o-mite to eat so don't discard them and I like to serve this with mayonnaise.
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