Paella’s Long-Lost Cousin

So to speak. When the Spanish Empire was in full swing, the mother country influenced much more than just political affairs. She kept matters culinary within her orbit too. Local ingredients and techniques offered countless varieties, but they all flowered from a common inspiration. Such is the case with Caracas-Style Rice with Shrimp. Sure, it…

Master of Disguise

Before you is risotto.  Looks about right, especially with the shrimp.  Smells good too, as there’s a faint trace of lemony freshness.  Risotto is made with rice, right?  Maybe it is, usually, but in this case, the grain of choice is a pasta, orzo.  The pasta even looks like rice, it’s cooked al dente, just…

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…

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.…

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…

Jeweled Ingredients

Those familiar with Thai cuisine know cooking is all about building layer upon layer of taste.  This ensures each ingredient is distinct, identifiable and doesn’t get lost.  Still, they make up a chorus of flavors all equally assertive, yet complimenting each other beautifully.  That combination is no more exquisitely balanced than in today’s creation, Guay…

Upstaging the Shrimp

Not an easy thing to do, actually, as shellfish is a personal favorite.  However, as wonderful as the shrimp is in today’s attempt, the shitake mushrooms are even better.  By some degree.  In fact, the dish would be just as scrumptious, just as amazing, with no shrimp and a double serving of mushrooms.  Shocking, but…

Where to Begin?

There’s so much happening in a soup like Cháo Bôi it’s difficult to decide how exactly to classify it.  Sure, broadly speaking, it’s Vietnamese, the recipe found among the pages of a great gift one of you sent a few years back, Andrea Nguyen’s Into the Vietnamese Kitchen. What kind of soup is it, though? …

Two-Headed Creature

All sorts of wonders skulk this time of year, and if you’re not careful one of them will claim you. Well, this Halloween’s soul must be particularly needy, as it’s grasped at not one recipe, but at two. Both courtesy of The Nightmare Before Dinner, chef Zach Neil’s collection of deliciously spooky dishes from his…

Give the Blender a Break

In the Ecuadoran soup on which today’s entry is based, the broth and such are put through a blender one last time, just before service, ensuring a smooth consistency.  That’s a shame, as it also pulverizes the bits of color and the traces of texture that make Shrimp and Corn Chowder so interesting, so appealing.…