I love serving a large steaming batch of mussels and placing them in the middle of the table so that people can just dig in.
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This isn’t your typical fried rice. It has a clean taste with light and fluffy rice, garlic and lump crab. When preparing this recipe, it is important that the wok is very hot so the rice does not continue to steam and become mushy.
This recipe calls for an immersion circulator for sous vide cooking – a method of cooking in which food is vacuum sealed in bags and cooked in a temperature-controlled water bath.
This method of cooking chicken entails removing the backbone and flattening the chicken. This exposes more skin to crisp up in the oven while also cooking the chicken more evenly and quickly.
I wanted to replicate the shrimp served at shrimp trucks on the North Shore of Hawaii served with rice and sweet pineapple. The goal is juicy shrimp loaded with seasoning, visible garlic, hints of lemon and lots of butter. It’s basically shrimp scampi with rice substituted in for the pasta.