It’s Quick


That’s the whole concept of tempura – once the oil is hot enough to begin bubbling, lightly battered food is dipped in it just long enough to flash cook it and to seal in the flavors.  The batter actually protects the food from the oil and ensures the edibles are steamed, not fried, and that… Continue reading It’s Quick

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Malabar Coast


On India’s southwestern coast, the sun bejewels a sea washing tropical shores fragrant with flowering spices.  Can somewhere as lavishly endowed with vibrant vistas, aromas and colors produce anything other than an exuberant cuisine?  Definitely, the state of Kerala does, and one of its favorite creations, Chemmeen Moilee, Curried Shrimp and Coconut Soup, headlines today.… Continue reading Malabar Coast

Same City, Different Shrimp


Once before we visited New Orleans for shrimp (remember the Shrimp Creole from a couple autumns ago?), but today’s offering takes the shellfish in an entirely different direction. Specifically, Southern American Low Country (Charleston, Savannah, etc.), as done up in Louisiana and served as Shrimp and Grits with Mustard Seed Chowchow. This is a recipe… Continue reading Same City, Different Shrimp

From Scratch, All of It


Not only was today’s recipe assembled from original ingredients, but even the curry paste was concocted in the kitchen.  That freshness adds depth to the dish and gives Scallops with Thai Green Curry an especially expressive taste profile.  With fresh lemongrass, lime zest, chiles and ginger, among many, many other elements, the curry sauce has… Continue reading From Scratch, All of It

They’re So…Yellow!


Lemons will add that to what they adorn, particularly if it’s the Lemony Salsa Verde crowning the lightly-grilled scallops in today’s entry.  Even more so when they are coarsely chopped with the skins intact.  As you may guess, this gives the salsa a fresh, beautifully vibrant character.  Then there’s that gorgeous, bright color. Of course,… Continue reading They’re So…Yellow!