Carol’s Mango Shrimp

mango shrimp

[Editor’s Note: This post marks the debut of my cofounder, partner and lovely wife, Carol. Throughout our 36-plus years together, our shared love of great food and great wine has been an important part of our life and our marriage. One of the joys of Discovery Cooking is that we can, together, share our passion with you.]

This mango shrimp is one of my 94-year-old mother’s favorite dishes…despite the fact that she gets the laborious job of dicing the ginger root. And sometimes peeling and deveining the shrimp. Oh, and stringing the sugar snap peas (which, personally, I don’t think needs to be done). It’s good to make elderly folks feel useful. The dish combines the wonderful tropical flavors of mango and ginger with the flavor of the sea you can only get from quickly stir-fried shrimp.

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Summer Salmon

summer salmon

I  can’t think of many things more pleasant than a nice grilled salmon filet in the summer. For one think, I can grill it outside over a cherrywood fire and for another, it’s one of the few seafood dishes that really goes well with fruit and nuts and even a few edible nasturtium blossoms and leaves.

Which brings me to this photogenic dish, which is so simple, you don’t really even need a recipe. Simply brush a salmon filet with a bit of oil, grill it until it just turns opaque in the middle, and lavish on a few apple slices sauteed in butter and a little apple cider. Sprinkle on a few crushed pecans. That’s it.

If you happen to have a few nasturtiums around, remember the flowers and leaves are edible, and make a beautiful presentation.

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Braised Chicken with Apples

Chicken-apples

One thing is sure. I’m fairly enamored of braising meat, in part because, once assembled, a braise can be left to simmer while I tend to other things, like tending to Discovery Cooking. Braising also is economical in that it tends to work best with less expensive cuts of meat. This braised chicken recipe fits that model perfectly and for a bonus, has a wonderful apple flavor that sets it apart.

If you are at all interested in the science behind cooking, here’s how a braise works:

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Moroccan Welcome Salad

Moroccan Welcome Salad

 

In case you had not noticed, I really like Moroccan food.

One tradition in that country is that dinner guests are greeted with a Welcome Salad, a collection of cool light colorful dishes, prepared well ahead of time. Here is one I assembled for  recent party. In had four separate salads in all (plus a garnish of some grape tomatoes).

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Ebelskivers, the Other Pancake

This tale begins when my lovely spouse and I were on a vacation to North Carolina. In one of the small towns along the outer banks, she found this cookbook, and knowing that I love to try something different, picked it up.

ebelskiver-panA Danish breakfast specialty, ebelskivers are traditionally filled with apples but can be filled with almost any sweet or savory ingredient. They make interesting appetizers, too.

The trick, it turns out, is the pan. So of course I dutifully jumped online and ordered one. The batter is pretty simple, if a bit involved.

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Spatchcock Chicken for the Grill

Grilled Spatchcocked Chicken

Summer and grilling are nearly synonymous, as far as I’m concerned. When I’m not working on a recipe for Discovery Cooking, I’m almost always heading for the grill, as long as the weather is nice (and sometimes when it isn’t).

I think grilling was made for chicken, and while you can always break down a chicken into pieces for the grill, or stick a whole chicken on a can, or use a rotisserie (a pain to assemble, disassemble and clean), I prefer to spatchcock chicken, because the bird cooks evenly and yet can be handled like a single piece of mean. It makes a great presentation, too.

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Poached Lobster Tail Appetizer

lobster poached butterSunday was National Lobster Day. I guess my local grocery got the memo, since they had the tasty rascals on sale over the weekend. But… I already had the meal plan set for the weekend and I hate the idea of having lobster tails just sitting in the fridge, waiting their turn.

Solution? Simple, elegant poached lobster tail appetizers. Now you might grab a nice size lobster tail and parcel some out for each plate, but I like to use the smaller 6-8 oz. tails, so everyone can have one or two. The presentation is much nicer that way.

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