Every now and then, the local store where I buy a lot of fish (and many other things, of course) gets these very nice small lobster tails that are great for making a lot of different dishes. They’re nice as an appetizer, of course, just quickly grilled, but they’re also just perfect for making something that’s just a quick and easy lobster linguine, which is just dynamite.
This recipe started from something I saw at a New York Times article (and apparently from another piece featured in Revisiting Godello, A Grape That Spain Has Rescued) and sort of grew from there. And while the original used a full 1 1/4 lb. lobster, I find the quick and easy lobster tails are perfect for this. It’s got a kind of Spanish (or maybe Mexican) look to it, what with jalapenos, avocados, etc. but it really comes together rather fast once you’ve got your ingredients prepped. Maybe 30 minutes in all.by
Bulgogi beef on skewers is a great way to serve ribeye steaks in nice, eatable bites. It also works well And if you’ve never tried bulgogi, well, you really have to give that a try. Seriously, bulgogi is simple, but it’s like almost nothing else you’ve ever tried.
Basically, this is one of several marinades I’ve tried over the years and this one seems to be the one I most frequently go back to when I’m making something for guests or just for myself. And on the upside, it’s also very easy to make, using soy sauce, mirin, some sesame oil and some roasted sesame seeds if you have them handy.
And while I like skewers, especially for company, you can just thin slice the ribeye and cook it that way (maybe with some vegetables) and serve it over rice. Either way it’s great.by
It’s getting towards the end of summer and so we’re trying our best to get as many good grilling recipes done before the season is over. Earlier this week, we did the barbecue shrimp (which actually doesn’t really require a barbecue). But this time around, we’re going to try some out and out favorite chicken wings with molasses barbecue sauce. FYI, if you haven’t tried making chicken wings on the grill, you’re missing something wonderful. And the molasses sauce? It’s so amazing. Really, it’s like nothing I’ve ever come across.
Let’s start with the wings. This recipe started out as something we found in an old issue of Food and Wine (I believe) and it’s been modified a bit, but I can no longer figure out exactly what we did to it, but that said, it’s a terrific orange juice, lime marmalade that just really lights up the wings. And these are really made for grilling — they get a lovely charred color on the exterior and stay absolutely perfect inside. And the garlic powder at the end? Oh man, that’s good.
As for the molasses barbecue sauce, I’ve mentioned it here a few times, but I think it’s about time to actually publish it here. There are many such sauces around, but this one is one of my very favorite ones. It has all the things a deep thick molasses sauce should have, and with just a very light hint of chili, it’s just perfect for these wings. You really have to try this one.by
If you haven’t figured it out by now, we really love a shrimp recipe around Discovery Cooking and this BBQ shrimp recipe is another of those New Orleans recipes that really lives up to the kind of things we really love — New Orleans and shrimp. You can’t really do much better than this. And best of all, it comes together in a heart beat. And, it’s also not really something I’d normally think of as New Orleans. But it is, and it truly comes off well.
First of all — although it sounds like a barbecue, it really is a stove top dish, but with a real interesting sauce, made mostly from Worcestershire sauce and butter. A lot of butter for a shrimp meal. But believe me, it really does come off like a barbecue. I suppose you could even do it in a hot pan over an out door pit, but that seems like more trouble than it’s worth. This also make for a great appetizer, if that’s what you’re looking for.
In any case, give this a try. You’ll love that sauce, believe me.
Oh and yes, you can use more or less Creole spices and more or less garlic — to your taste.by
This recipe, which uses sous vide chicken and a lovely basil Alfredo sauce amped up with a bit of fresh basil is one of those things that every now and then, you just have to have. Add some crusty bread and a really nice white Italian wine and you honestly have all you could want for a meal. And honestly, folks, if you’ve never made a real Alfredo sauce, this is something you really have to do. And soon.
Let’s start with the chicken. For a lot of reasons, I really don’t want my chicken breasts overdone. And I happen to have a sous vide machine, so that’s the way I do it. The chicken breasts come out perfectly done and by the time you add it to the pasta and warm it up a shade there, it’s perfect. (If you’re a real stickler about cooking the chicken until it’s 165, you can do that, but you’re running a kind of risk on overdoing the chicken and at 150 to 155 degrees, left for an hour or so, you’re actually fine without overcooking the chicken.) You can also use grilled chicken for this, but if you do this, the chicken can easily get over cooked, and there’s nothing I like less than overcooked chicken.by
This is a relatively new recipe that really only took a fairly small number of tries before we got it right. It’s a Spanish rice dish with some fantastic smoked paprika shrimp that really sends it over the top. Seriously, I’ve never thought about using that much smoked paprika on anything the shrimp with the rice is very, very good.
Like a lot of things with shrimp, you’re not going to do a lot with this recipe. Just marinate the shrimp for about 20-30 minutes in a sauce that has a little garlic powder and smoked paprika in a little oil, just enough to coat the shrimp. The rice is easy, using a nice little tomato and saffron broth. You can use chili peppers in the broth as well, although I chose not to because I want the shrimp to be the star here.by
Flank steak is a nice and different way to make steak from the grill, but only if you have a bit of time to marinate it. Throw a flank steak on a grill and you’ve got a pretty much unusable steak. But add a little marinade, let it sit overnight and cook it medium to rare, and you’ve got something special on your hands.
That’s where this lemon oil marinade, which is very simple, really does the job. The oil is simple. A good canola oil, some lemon, a little lemon zest and your on your way. Add a few other things — especially green onions — and your home. Now all you have to do is wait until the meat is ready to cook.
As a marinade for steak, I really can’t come up with much better than this. It takes an ordinary, tough steak and makes it into a wonder. Setting aside the small number of ready to cook steaks — like filet mignon, strip or t-bone — I can’t think of a single marinade/sauce I’ve ever found that comes up to this in terms of the flavor it provides. I’ve also used this for everything from a London broil to tip steak, flank steak, skirt steak or just about anything else I can find. It’s that good. Because of the lemon content, you can also use a bit of the marinade to serve right over the steak, after it’s finished on the grill.by