seafood – In Good Taste

How-To: Make a Lobster Roll

Maris Callahan — Wed, 16 Jul 2014 14:01:20 +0000

For me, lobster is proof that some of the most delicious things in culinary life are the simplest. Though there are plenty of opulent ways to eat lobster, from from thermidor to Newburg and from scampi to bisque, but the best way to enjoy lobster is plain, cooked fresh and tasting slightly salty like the Atlantic ocean. The next best way to enjoy lobster is far and away in a lobster roll. Some claim the lobster roll first popped up on the menu at Perry’s in Milford, Connecticut, in the 1920s, as a riff on lobster salad; but Bon Appetit says no, it was Red’s of Wiscasset, Maine, that became the first in the 1970s, serving shucked, one-pound lobsters on buttery hot dog buns, with creamy mayo served in a cup on the side. Today, the lobster roll isn’t much different, though you’ll find variations on every menu across the country, even in the least likely places you’d expect to see lobster. When we visited chef Ashley Elech at Joe Fish in Chicago, she gave us a few quick tips for building the perfect lobster roll. The Buns “The most important part are the components, beginning with a New England […]

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How-To: Cook Mussels with Coconut and Red Curry Broth

Maris Callahan — Sun, 18 May 2014 17:00:37 +0000

I’ve always ordered and enjoyed mussels in restaurants but until recently, it had never occurred to me that I could attempt to prepare the elusive little sea-dwellers on my own stove. Mussels are a member of the same family as clams, but they have an elongated oval shell, usually asymmetrical. As with any type of seafood, it’s important to prepare mussels properly to preserve their flavor and integrity, but it isn’t as hard as it might seem. The only equipment you need is a skillet or saute pan that has a lid (you can also use a pot or a Dutch oven in a pinch). Mussels are super cheap ($5.99 a pound at Whole Foods, to put it into perspective) and most markets and grocery stores sell them at the seafood counter, making them easily accessible. If you want to cook them to perfection, it’s easy to do if you follow a few simple guidelines. Clean mussels thoroughly Mussels must be thoroughly cleaned and rinsed several times before cooking Most mussels that you can buy are farm-raised and then held in tanks to flush out grit and impurities. If you’re buying wild mussels, you’ll need to rinse them with cold, fresh […]

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Pan-Seared Shrimp with Ginger-Hoisin Glaze

Maris Callahan — Tue, 23 Apr 2013 23:50:23 +0000

Most people find it very difficult to cook for one. I have no problem cooking only for myself when I’m making something like browned butter shells and cheese, where I eat one or four servings and freeze the rest. I also have no problem cooking for one when I’m making s’mores cookie bars, because I can justify that any amount is one serving and that ALL of the calories in the batch are in the portion that I give away to friends. On occasion, I do find it difficult to cook for one and that occasion is when I am trying to eat healthier. It’s one thing to cook for one when you’re making a hot, meaty pasta dish that you can send straight to the freezer, but it’s another thing to cook for one when you’re looking at fresh foods that rot or spoil easily. Enter, pan-seared shrimp. I love seafood and will often choose it over any braised, fried or deep-dish anything on your typical restaurant menu. I don’t cook it at home as frequently, because it has a shorter shelf life that the average veggie + pasta situation that can last a leisurely week resting comfortably in the […]

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Worknight Dinner Recipe: Fish Tacos

Maris Callahan — Fri, 13 May 2011 17:00:27 +0000

This easy fish tacos recipe uses grilled white fish, like mahi mahi or cod. Season the fish with ancho chile powder, cumin, oregano, and then top with jalapeño, lime, Mexican crema or queso fresco and cilanro. Two weeks ago I met my friend Laura for a casual dinner on a Saturday night. We met up without any clear idea of where we would go and a few minutes into our contemplation, Laura informed me that her birthday was Monday. She wanted margaritas.Who was I to argue with an impromptu birthday celebration (or birthday “ambush” as Laura eloquently phrased her announcement)? While tacos and margaritas are a perfect Saturday night plan, tacos are also a super simple weeknight dinner, whether you’re planning to host friends, cook for the family or impress a date. Growing up, tacos in my house were an Old El Paso affair, complete with a taco kit and ground beef cooked on the stove top. No offense to the yellow box, but these are much better. Don’t let them number of steps fool you – each step is relatively quick and uncomplicated. Tacos have been part of Mexico’s culinary heritage for over a century. The folded corn or wheat flour […]

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