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anewkaiju · 5 years

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Top Chef Los Angeles Recap: Episode 1

These are strange times. There has always been an element of the unknown to our day-to-day, but typically it's only ever discussed or thought about in terms of limitless potential and never-ending, never-ceasing possibility. Of course, there's also always been a flip side to that element of unknown. You know it. The dread-inducing one. The one no one ever wants to bring up, delve into, wrestle with, or even talk about really. It's hard to say for sure, but that may be where we are now. Or maybe it isn't, and all will be well eventually. This shit is so strange and is going to take time to figure out, but we all have to figure it out and our best chance at figuring it out is considering our community and working together. So, we got that going for us.

These are also strange times that require certain measures to be taken to keep everything hammered down and in place. Put another way, a little TV is needed in order to provide some sort of sense of stability. Put yet another way, it'll help keep shit together. Which is how, we have ended up here. For reasons that are not entirely clear to me (yet) an idea formed in front of me that this latest season of Top Chef (the 17th one) needs to be written about. So, here we are.

The first thing to note about the new season of Top Chef is that it is an All-Star season, which just means that these are all contestants who have been on the show before and have now been invited back. This raises immediate questions in my mind concerning how one becomes a Top Chef All-Star. On what basis exactly is a chef measured to make this sort of call? This doesn't feel like something we can compare to the NBA's All-Star selection process. There, they have the fans for the starters and then league coaches and members of the press vote for the reserves. So, with this cast, are we supposed to believe these are fan favorites or have these chefs been chosen because the people who watch food most closely believe them to be the best? Little of both?

One of the other things about Top Chef and watching Top Chef, at least for me, is that maybe that stuff doesn't matter. You could try to handicap this show and identify the frontrunner and the number one contender and track everyone's progress through that lens, but that grows old eventually. In my mind, the show is at its best when someone is dialed in and making what feels like the best food they've ever made in their entire life. A lot of the time this individual making what feels like the best food they've ever made is painted as the underdog, and that's fine. Watching an underdog zig and zag their way through a competition, defy the odds and then take the title makes for pretty good entertainment. It's also one of those things where there's a lot of talk about James Beard nominations and "features in Food & Wine magazine" and it all sounds really impressive, but what do those accolades actually mean, and more importantly for our purposes, what do those accolades mean for TV? Where's your resume when you're cooking in the snow on the side of a mountain? Also, what does pedigree matter when so often on this show the judges slam someone for cutting corners or ignoring fundamentals? It's also important to note that I know almost nothing about food aside from what I have discerned from watching this show.

How food is thought about and talked about on TV and the internet has changed considerably over the last few years. In the early to mid 2000s, 'good cooking' was more often than not presented and defined as all about splashy presentation, style and a million other things going on at once. The term "celebrity chef" originated around this time to describe someone who is now famous because they cook. Your signature could just be a wild looking plate. This isn't meant to put down food artists, but perhaps some passes were given that shouldn't have been. It's like if you could talk it up enough and find the right wrapping for it then, magically, no questions are asked and what you are putting out into the world doesn't have to be fact or quality checked. This all works on the timeline too as this was also a period in history were there lots of bad rappers at the top (50 Cent, Ja Rule, etc) and the NBA was mired in this weird post-Jordan funk.

It's almost as if things had to pivot back in on itself. These days, simplicity is celebrated. Or maybe it has always been essential and I am just dumb. Either way, let's call this foggy idea the Chef's Table Effect. Now, with chefs, you want to know about their approach to food and what their mindset is like. We want to know how they look at food and how they get it. We want to learn about real, living, breathing chefs and not just be told about someone who is now famous because they cook. In early seasons of Top Chef, there were more personalties, people who just wanted to rub elbows with celebrities and put their names on restaurants. Over time, that has subsided some and when it does happen it comes across as much more transparent. The good chefs emerge no matter what. Their personalties reveal themselves in their own time (call this the Kawhi effect if you must,) and because they are making 'good' food it's all that much more enjoyable/rewarding to watch. We are in this time where food is considered in more serious terms, and as a result, we get more grounded, thoughtful food TV programming. I like to think of it as more of an actual uprising. Everyone collectively all at once had one too many exploding shrimp cocktails bathed in brandy and bedded in dry ice and began asking questions about what we are doing here exactly. With that in mind,

The episode itself was fairly straight-forward. The chefs show up. They are asked to do a mise en place, which is like a prep work drill essentially but since this is a competition show there's a real emphasis on speed and accuracy. There were artichokes, oranges and almonds, and it was explained, that the first five chefs to break down their artichokes would form a team and be allowed to leave for a kitchen right away. When this happens, all remaining chefs would stop with whatever artichoke business they may have left and shift their attention to the oranges. Once five chefs had handled their oranges sufficiently they would then become the second team and then be allowed to head for the kitchen. Everyone left with the almonds would take on the mantle of the third team, and be allowed to move to the kitchen once they were all finished. This opening challenge served mostly as a shakeout session to get things moving and for viewers at home to see if anyone is trying out a new style, whether it be a cooking flourish or a new haircut.

After the mad dash mise en place, the chefs are once again sorted into teams, although, this time around, they go into five teams of three as opposed to three teams of five. For the main challenge of this episode, each team has been asked to make a cohesive, family-style seafood meal over a single open flame and an open flame only for a table of esteemed, established chefs and cuisine writers.

here is what they presented:

Melissa: Grilled Swordfish with hot & sour sauce, ember grilled radicchio and fresno chiles

Karen: Grilled scallops, gingered plums, nuoc cham and nappa cabbage slaw

Angelo: West coast oyster with smoked bacon rice porridge

Bryan: Sea urchin, spot prawns with hibiscus ponzu and burnt avocado

Joe: Sesame and semolina flatbread with clams, fried garlic, sea urchin, pickled peppers and miso parmesan aioli

Lee Anne: Shoyu Tare Glazed Halibut with charred sweet corn and cabbage, sea urchin and uni miso beurre blanc

Gregory: Charred salmon with grilled peaches and roasted chili dressing

Jamie: Steamed mussels with ember scaled cream and toasted bread

Stephanie: Brined prawn with charred tomato sauce and roasted corn dressing

Jennifer: Spiced tuna loin over grilled kale with red pepper tahini sauce

Nini: Grilled scallops, carrots, tomatoes with charred brussels sprout & fennel salad

Kevin: Eye of swordfish braised in chorizo with coal-roasted onion, olives and peas

Lisa: Charred shrimp and scallop ceviche with candied squash, mushrooms and avocado

Bryan V.: Sablefish with corn porridge and charred leeks

Eric: Chesapeake boil with grilled prawn

It's striking looking at all of these dishes written out. Granted, this is being written from a position of hindsight, but it's so clear which dishes were a hit and which were not. Again, I'm not very bright so this isn't a food know-how thing. It's just a words thing. The most composed, concise dishes were the ones that elicited acclaim. This should maybe be a working rule. If the description of your dish runs over a line long, then you might be in trouble. (You might be looking at Lisa's dish and noticing that it runs over, but it's just barely. She's a great chef who is being oddly slept-on already. She went all the way to the final in her season and has a very no nonsense, quiet drive.)

Anyway, the judges loved Gregory, Jamie and Stephanie's meal with Gregory taking the overall win. Joe, Lee Anne and Bryan had far and away the least liked dish. The challenge called for a family-style meal, indicating that everything will end up on the same plate, so the two sauces made that one flatbread mad soggy. Joe went home for it. (Lee Anne ran into some issues on the grill, but these things happen and Padma said there was a lot to like about her dish. Lee Anne was also on the very first season of Top Chef and the last time anyone saw her was a few seasons back when she surprise-returned. In that episode, the challenge was to cook over an open flame in four feet of snow on the side of a Colorado mountain. Lee Anne was four months pregnant. After she knocked out her dish, she seemingly achieved clarity and announced to everyone that she was going home to prepare for the birth of her child.)

For whatever reason, it tends to take a few episodes before the show really starts moving. There will probably be a few more wild-sounding challenges under even more wild-sounding circumstances. Based off of the "this season on Top Chef" tease shown at the end of the episode, the competitors visit at least one museum and at least one stadium. The official title of this season is Top Chef: Los Angeles which would suggest that everything will be contained to the city of Los Angeles as opposed to the entire state.

There was also a moment in the tease where actor Danny Trejo, star of Machete, Machete Kills and the forever-stuck-in-development Machete In Space, can clearly be seen visiting the Top Chef kitchen which is wildly encouraging.

#bravo #tv #top chef #recap #review #writing

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toptenflash · 4 years

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The 20 Best Foods for Hair Growth

Best Foods for Hair Growth

All of us want strong and healthy hair. Our hair grows around 0.5 inches (1.25 cm) per month and 6 inches (15 cm) per year. Factors like age, health, genetics, and diet influence our hair growth. Although we’ve no control over our age and genetics, diet is the one thing that we can control. If you are experiencing hair loss then eating a balanced diet with the right…

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melwinthecuriousblogger · 3 years

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We love our customers. Check out our latest testimonial. Reynold N. said I was looking forward to visiting this place . We visited this place on a beautiful but windy Saturday afternoon . They were busy and we had to wait for 30 mins . No fault of theirs as there was continuous flow of people . They had all COVID protocols . Now to the best part . Food & drinks - both excellent . We ordered quite a few items<br>Clam Chowder & Oysters - 3/5 . Chowder was good. Oysters - I had better oysters at Waterbar.<br>Ahi Tuna & Calamari - 4/5 . Really good &...

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wineanddinosaur · 5 years

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Beholder’s Josh Mazanowski Says Chardonnay Is the ‘Joker of Wine’

Wine knowledge is an essential pillar of any sommelier’s professional repertoire. Knowing how to share that knowledge is equally, if not more important. Indiana-based sommelier Josh Mazanowski believes this is the key to his role at Beholder: building trusting relationships with guests without bombarding them with technical information.

“I don’t need to have you know … every river in France, and all the soil types, and all the major producers that you should only be drinking,” Mazanowski told the Indianapolis Business Journal in 2018. “I’m not that.”

An Indianapolis native, Mazanowski is the 13th of 16 children. He says growing up in a large family taught him “the importance of food and hospitality,” while a 12-year stay in Seattle provided vital experience in a range of food- and wine-related roles, including at bars and restaurants, a winery, and a clam and oyster farm.

In 2013, Mazanowski returned to Indianapolis where he met his now-business-partner, Jonathan Brooks, chef de cuisine at the since-closed Recess. The pair worked together for 18 months, before Brooks left to open Milktooth, an award-winning brunch restaurant in the city’s Fletcher Place neighborhood.

In 2016, Brooks started planning a dinner-only spot. Knowing that wine would be critical to the establishment’s success, he turned to his friend and former colleague, Mazanowski. “With wine, Josh has the perfect demeanor,” Brooks told the Indianapolis Business Journal. “He has an enormous wealth of wine knowledge, but he’s not the type of person that has to show you all the cards at one time.”

The duo opened Beholder in June 2018. Since then, the restaurant has brought “deliciously offbeat” dinner options that pair a rich array of New American fare with a 150-strong wine list.

Here, Mazanowski shares the best (and worst) bottles in his fridge right now, the wine that made him “rethink what is possible,” and what he would drink if wine were off the table.

1. What’s the bottle that made you fall in love with wine?

1985 Paul Jaboulet Aîné La Chapelle Hermitage. I had loved Syrah prior to this and had known of its potential for excellence. Then I drank the Chapelle ’85 and went all Tears for Fears “Head Over Heels.” It was perfect, like reading a new book in just one sitting because the words compel you to keep going. I had been a wine professional for years before tasting this, and then BOOM, upgrade! This wine made me rethink what is possible.

2. FMK three varieties: Cabernet, Pinot Noir, Chardonnay?

Well, trick question… [among] the top 10 wines I have had the pleasure of smelling and tasting: Pinot Noir is there… Chardonnay is there… Cabernet is definitely there. That said… I would kill Chardonnay, it’s the “Joker” of wine. I would F Cabernet-Sauvignon-dominant blends via first-growth Bordeaux. If and when I get to drink it, it can rewrite your genetic code and make you feel superhuman. I would marry Pinot Noir because it has the ability to make me more thoughtful and inspires me to be a better person.

3. You’re on death row. What’s your last-supper wine?

A magnum of Krug Clos d’Ambonnay, any vintage. Rare, powerful, and complex, it would be a great wine to drink before I get amped.

4. You can only drink one wine for the rest of your life. What is it?

Domaine de la Romanée-Conti Romanée-Conti Grand Cru — this would do just fine. Yeah, I know it’s the most expensive wine in the world, but there is a reason for that and I’m all in.

5. You can only drink at one bar for the rest of your life. What is it?

1200 Bistro in Seattle, Wash., [circa] early 2000s, with all the badass people that worked there. The establishment no longer exists, even as a building, but it was the bar/restaurant that shaped my idea of what a cool space looks like. It would be nice to go back and live in that moment as a young 20-something, reading a sci-fi novel, [and] drinking blueberry tea (the [alcoholic] libation) on the nights it’s raining far too much. Cheers to Kenny Carlson!

6. What’s the best and worst wine on your rack (or in your fridge) right now?

Best wine: 1995 Château Margaux. I can’t wait to have a moment with this beauty.

The worst bottle is the best bottle that’s corked — a snake in the grass aiming to ruin my day. Always a bummer of a moment when you’ve aged a wine only to have it be spoiled by 2,4,6-Trichloroanisole (TCA).

7. If you could no longer drink wine, what would be your beverage of choice?

Vodka. They say I am Polish.

The article Beholder’s Josh Mazanowski Says Chardonnay Is the ‘Joker of Wine’ appeared first on VinePair.

source https://vinepair.com/articles/josh-mazanowski-beholder-sommelier/

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isaiahrippinus · 5 years

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Beholder’s Josh Mazanowski Says Chardonnay Is the ‘Joker of Wine’

The duo opened Beholder in June 2018. Since then, the restaurant has brought “deliciously offbeat” dinner options that pair a rich array of New American fare with a 150-strong wine list.

Here, Mazanowski shares the best (and worst) bottles in his fridge right now, the wine that made him “rethink what is possible,” and what he would drink if wine were off the table.

1. What’s the bottle that made you fall in love with wine?

2. FMK three varieties: Cabernet, Pinot Noir, Chardonnay?

3. You’re on death row. What’s your last-supper wine?

A magnum of Krug Clos d’Ambonnay, any vintage. Rare, powerful, and complex, it would be a great wine to drink before I get amped.

4. You can only drink one wine for the rest of your life. What is it?

Domaine de la Romanée-Conti Romanée-Conti Grand Cru — this would do just fine. Yeah, I know it’s the most expensive wine in the world, but there is a reason for that and I’m all in.

5. You can only drink at one bar for the rest of your life. What is it?

6. What’s the best and worst wine on your rack (or in your fridge) right now?

Best wine: 1995 Château Margaux. I can’t wait to have a moment with this beauty.

7. If you could no longer drink wine, what would be your beverage of choice?

Vodka. They say I am Polish.

The article Beholder’s Josh Mazanowski Says Chardonnay Is the ‘Joker of Wine’ appeared first on VinePair.

source https://vinepair.com/articles/josh-mazanowski-beholder-sommelier/ source https://vinology1.tumblr.com/post/190100900444

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delfinamaggiousa · 5 years

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Beholder’s Josh Mazanowski Says Chardonnay Is the ‘Joker of Wine’

The duo opened Beholder in June 2018. Since then, the restaurant has brought “deliciously offbeat” dinner options that pair a rich array of New American fare with a 150-strong wine list.

Here, Mazanowski shares the best (and worst) bottles in his fridge right now, the wine that made him “rethink what is possible,” and what he would drink if wine were off the table.

1. What’s the bottle that made you fall in love with wine?

2. FMK three varieties: Cabernet, Pinot Noir, Chardonnay?

3. You’re on death row. What’s your last-supper wine?

A magnum of Krug Clos d’Ambonnay, any vintage. Rare, powerful, and complex, it would be a great wine to drink before I get amped.

4. You can only drink one wine for the rest of your life. What is it?

Domaine de la Romanée-Conti Romanée-Conti Grand Cru — this would do just fine. Yeah, I know it’s the most expensive wine in the world, but there is a reason for that and I’m all in.

5. You can only drink at one bar for the rest of your life. What is it?

6. What’s the best and worst wine on your rack (or in your fridge) right now?

Best wine: 1995 Château Margaux. I can’t wait to have a moment with this beauty.

7. If you could no longer drink wine, what would be your beverage of choice?

Vodka. They say I am Polish.

The article Beholder’s Josh Mazanowski Says Chardonnay Is the ‘Joker of Wine’ appeared first on VinePair.

source https://vinepair.com/articles/josh-mazanowski-beholder-sommelier/

source https://vinology1.wordpress.com/2020/01/06/beholders-josh-mazanowski-says-chardonnay-is-the-joker-of-wine/

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johnboothus · 5 years

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Beholders Josh Mazanowski Says Chardonnay Is the Joker of Wine

The duo opened Beholder in June 2018. Since then, the restaurant has brought “deliciously offbeat” dinner options that pair a rich array of New American fare with a 150-strong wine list.

Here, Mazanowski shares the best (and worst) bottles in his fridge right now, the wine that made him “rethink what is possible,” and what he would drink if wine were off the table.

1. What’s the bottle that made you fall in love with wine?

2. FMK three varieties: Cabernet, Pinot Noir, Chardonnay?

3. You’re on death row. What’s your last-supper wine?

A magnum of Krug Clos d’Ambonnay, any vintage. Rare, powerful, and complex, it would be a great wine to drink before I get amped.

4. You can only drink one wine for the rest of your life. What is it?

Domaine de la Romanée-Conti Romanée-Conti Grand Cru — this would do just fine. Yeah, I know it’s the most expensive wine in the world, but there is a reason for that and I’m all in.

5. You can only drink at one bar for the rest of your life. What is it?

6. What’s the best and worst wine on your rack (or in your fridge) right now?

Best wine: 1995 Château Margaux. I can’t wait to have a moment with this beauty.

7. If you could no longer drink wine, what would be your beverage of choice?

Vodka. They say I am Polish.

The article Beholder’s Josh Mazanowski Says Chardonnay Is the ‘Joker of Wine’ appeared first on VinePair.

Via https://vinepair.com/articles/josh-mazanowski-beholder-sommelier/

source https://vinology1.weebly.com/blog/beholders-josh-mazanowski-says-chardonnay-is-the-joker-of-wine

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undividedspace · 7 years

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Oysters Clams & Cockles: Game of Thrones from Grandex Media - Ross Bolen, Veronica Ruckh and Barrett Dudley gather for a fairly laid back review of Game of Thrones episodes.

#Barrett Dudley #Game of Thrones #Grandex Media #Oysters Clams & Cockles: Game of Thrones #Ross Bolen #Veronica Ruckh

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steve-explores · 6 years

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Taiwanese Michelin Delights at Shuang Yue Food

Lady Luck decided to smile on my dining party and we had the good fortune of visiting Shuang Yue Food 雙月食品社 which is listed on Michelin Guide Taipei 2018. The restaurant is renowned for its use of fresh locally sourced ingredients and home-style cooking to produce wholesome, healthy local favorites. Their most popular dishes include their signature chicken soups stewed using freshly slaughtered free-range chicken, and glutinous rice 油饭 which is typically sold out during lunch-time.

Once you step into the restaurant, you will be greeted by its friendly and attentive staff who will guide you on a tour of some of the best Taiwanese cuisine you will ever experience in your lifetime.

The first dish is a mixture of braised delights 滷味, including pig’s ear, pig’s intestines, and bean curd, topped with a generous amount of finely sliced ginger. Despite its strong flavors, the dish is surprising light and refreshing, and helps to prepare the palate for the culinary adventure ahead.

The second dish is a deceptively simple bowl of rice vermicelli 米粉 which is so chewy, light, and fragrant that we cannot believe that it is just vermicelli in clear broth.

Next delightful dish is another delicious collection of local favorites including seaweed, bean curd, and blood cakes 豬血糕. It is so delicious that we cannot stop going back for more.

This plate of stir-fried vegetables is a work of art and love from the restaurant as the vegetables are specially grown by the restaurant. A simple toss in the work with a dash of soy sauce and garlic produces a fragrant, healthy dish that warms your heart and reminds you of home.

Taiwan is renowned for its fresh oysters and the next two dishes proudly showcases what you can produce with love, skills, and locally sourced ingredients.

First dish is chewy noodles with a generous amount of oysters and a dash of light soya sauce. It is fresh, fragrant, delicious, and will turn any casual diner into an avid fan of the restaurant.

The next dish is a bed of freshly cooked oysters covering a generous amount of picked vegetables and ginger. This version of the dish is the best that I have ever tasted in Taiwan, and my dining party promptly clears the plate in record time.

Next two dishes are signature Taiwanese dishes: Braised Pork Belly Rice 滷肉饭 and Glutinous Rice 油饭. By now, I have run out of superlative phrases to describe these heavenly delights. They are delicious, fresh, and have turned every single member of my dining party into a glutton, happily devouring the carbohydrates and not worrying about the need to amp up our exercise regime the following day.

Fish is also a star of the night with two different versions being served: Steamed salmon with finely sliced ginger and braised salmon belly. Both dishes elevated the humble salmon into culinary gastronomy and deserves the highest honor. We reciprocated the chef by promptly finishing the dishes.

The last dish of the night is the signature chicken soup with clams and cabbage. The soup is lovingly prepared using freshly slaughtered free-range chicken, fresh clams, juicy cabbage, and a healthy dose of ginger. The result is a golden broth that simply melts away your accumulated stress for the day, relaxing and nourishing your soul and stomach. Although we were so full by now, everyone still finished their soup down to the last drop, with a promise that we will return soon to experience this unforgettable journey again.

Among all of the top rated restaurants that I have visited in Taipei, I have to award Shuang Yue Food 雙月食品社 the highest score for its culinary skills, attentive service, festive atmosphere, and the owner’s pride and joy in showcasing the best that Taiwan has to offer to the global gourmet scene.

Arrive early to queue for these amazing dishes and if you want to try out the glutinous rice 油饭, please visit the restaurant at lunch time before they are sold out.

To find out more details regarding Shuang Yue Food 雙月食品社, visit https://www.facebook.com/ShuangYueFood/

#SteveExplores2018 #Taiwan #TimeForTaiwan #SoDifferentSoTaiwan #Taipei #TaipeiCity #台北 #台北市 #ShuangYue #ShuangYueFood #雙月食品社 #雙月食品 #MichelinGuide #MichelinGuideTaipei

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mgjansen81 · 7 years

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20 Clam, Oyster, and Mussel Recipes for Shellfish ...

New Post has been published on https://makesomethingtasty.com/20-clam-oyster-and-mussel-recipes-for-shellfish/

20 Clam, Oyster, and Mussel Recipes for Shellfish ...

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[Photographs: Vicky Wasik, Sydney Oland, Emily and Matt Clifton]

There is an old myth that says you should only eat raw oysters in months that contain the letter “r” (September through April). I personally feel pretty comfortable eating them year-round, but it is true that oysters, plus other bivalves like clams and mussels, are at their best in the colder months. We have 20 recipes to help you take advantage of peak season, from clam chowder two ways and oyster stew to French- and Thai-inspired steamed mussels.

One of the trickiest parts of working with bivalves is knowing out to prep them, so check out our guides to cleaning mussels, shucking oysters, and cryo-shucking clams.

Clams

Easy, Ultimate Clams Casino

[Photograph: Vicky Wasik]

Clams casino is often disappointingly bland—our recipe builds tons of flavor by cooking the clams’ juices down into a bacon-clam compound butter and topping the stuffed shells with bacon bread crumbs. Make sure to use coarse bread crumbs like panko because finer ones will take on a texture somewhere between wet sand and soggy bread pulp.

Get the recipe for Easy, Ultimate Clams Casino »

New England Clam Chowder

[Photograph: J. Kenji López-Alt]

Many New England clam chowder recipes use a flour-based roux as a thickener, which can make the chowder unpleasantly heavy. We use potatoes instead, which gives the chowder a lighter (but still plenty rich) texture. Without a roux the chowder is going to break, but a quick trip to the blender will bring it back together.

Get the recipe for New England Clam Chowder »

Rhode Island Clam Chowder With White Wine and Bacon

[Photograph: Daniel Gritzer]

New England has the most famous clam chowder, but it’s not the only kind worth considering. Rhode Island clam chowder is made without any dairy, which lets the briny flavor of the clams shine. We have no problem making New England-style clam chowder with canned or frozen bivalves, but here you’re going to want the more intense flavor of live ones.

Get the recipe for Rhode Island Clam Chowder With White Wine and Bacon »

Miso Soup With Clams

[Photograph: Vicky Wasik]

While miso soup almost always starts with a dashi made with bonito flakes, this version from Manhattan’s EN Japanese Brasserie uses asari (Manila clams) instead. The brininess of the clams is perfectly complemented by the funky miso (a mix of light and dark) and vegetal kombu.

Get the recipe for Miso Soup With Clams »

Halibut à la Nage With Clams, Dill, and White Wine

[Photograph: Vicky Wasik]

Cooking fish à la nage is a versatile technique that involves poaching it in a flavorful broth. We have recipes featuring salmon and cod, but my favorite is this simple dish of halibut and clams cooked with white wine, fennel, and dill. As the clams open they release their juices, giving the broth a delicately briny flavor.

Get the recipe for Halibut à la Nage With Clams, Dill, and White Wine »

Spaghetti alle Vongole in Bianco

[Photograph: Vicky Wasik]

Spaghetti alle vongole is an Italian classic made with garlic, briny clams, white wine, and chili flakes. The dish can be made with or without tomatoes—here we are tackling the tomato-free (in bianco) version. One of our least favorite things about spaghetti alle vongole is dealing with the shells, so we shuck most of the clams before serving.

Get the recipe for Spaghetti alle Vongole in Bianco »

Korean Clam Sauce

[Photograph: Aki Kamozawa and H. Alexander Talbot]

Created as part of a Korean-inspired twist on spaghetti alle vongole, this clam sauce is made with gochujang, kimchi, nori, and fried onions, garlic, and shallots. The fried alliums are easy to find at Asian groceries, but you can also make them at home.

Get the recipe for Korean Clam Sauce »

Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

[Photograph: J. Kenji López-Alt]

Most of the famous New Haven pizzerias have started using pre-shucked clams, but at home we recommend using fresh ones—the clams will come out more tender and the pizza will have a better flavor. Beyond the clams we keep this pizza simple: mozzarella, Parmesan, garlic, basil, and chili flakes.

Get the recipe for Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil »

Oysters

Irish Stout Granita With Raw Oysters

[Photograph: Marvin Gapultos]

I always think it’s a shame to cook oysters when they are so good raw. Oysters on the halfshell without any accoutrements are already just about perfect, but if you want to add something extra, try serving them with this malty stout granita. We like Guinness Foreign Extra Stout, but any good stout or porter is fine.

Get the recipe for Irish Stout Granita With Raw Oysters »

Grilled Oysters

[Photograph: J. Kenji López-Alt]

If you’re going to cook your oysters, one of the simplest and most delicious methods is to grill them with compound butter—we’ve got parmesan-basil and kimchi varieties for you to try. The flavored butters don’t overpower the oysters, but they do soften their flavor enough to make this a great dish for oyster novices.

Get the recipe for Grilled Oysters »

Oysters Rockefeller

[Photograph: Sydney Oland]

Oysters Rockefeller is a classic appetizer made by baking oysters with wilted spinach, Parmesan cheese, garlic, butter, wine, and crunchy breadcrumbs. The secret ingredient is a drizzle of Pernod, which lends the dish a subtle anise aroma.

Get the recipe for Oysters Rockefeller »

Oysters Florentine

[Photograph: Sydney Oland]

Oysters Florentine keeps the spinach, Parmesan, white wine, and bread crumbs from oysters Rockefeller and adds cream for extra richness. The spinach topping can be made a day ahead and spooned onto the oysters just before cooking, making this a great dish for entertaining.

Get the recipe for Oysters Florentine »

Classic Oyster Stew With Fennel

[Photograph: Vicky Wasik]

Despite the name, oyster stew is more of a soup—it only takes 20 minutes from start to finish and, thanks to the lack of any flour or pork fat, has a light, clean flavor. Don’t worry, though—whole milk and butter ensure that the dish is comfortingly rich.

Get the recipe for Classic Oyster Stew With Fennel »

Oyster Stuffing With Fennel, Tarragon, and Sausage

[Photograph: Vicky Wasik]

Stuffing rarely makes appearances on the dinner table outside of Thanksgiving, but I see no reason not to eat it year-round. My favorite stuffings are made with oysters, which amp up the savoriness of the dish (much like fish sauce or anchovies) without making it overly fishy. Here we use oysters in a sausage stuffing flavored with fennel and tarragon.

Get the recipe for Oyster Stuffing With Fennel, Tarragon, and Sausage »

Southern Cornbread Dressing With Oysters and Sausage

[Photograph: Vicky Wasik]

Oysters are just as good in cornbread dressings as in white-bread stuffings. Don’t bother shucking fresh oysters for these two recipes—once you’ve mixed them with the bread, sausage, fennel, and other ingredients you won’t be able to taste the difference between fresh oysters and the pre-shucked ones you find in pop-top cans.

Get the recipe for Southern Cornbread Dressing With Oysters and Sausage »

Mussels

The Best Moules Marinières (Sailor-Style Mussels)

[Photograph: J. Kenji López-Alt]

Steamed mussels are an under-appreciated weeknight dinner—they are fast, inexpensive, and versatile. My favorite preparation is moules marinières, which uses a cider-based broth thickened with butter (the more traditional option) or garlicky aioli (not traditional but totally delicious). Don’t forget to pick up a loaf of crusty bread to dip into the broth.

Get the recipe for The Best Moules Marinières (Sailor-Style Mussels) »

Steamed Mussels With Thai-Style Coconut-Curry Broth

[Photograph: J. Kenji López-Alt]

As a testament to the versatility of steamed mussels, this recipe moves to the other side of the world for inspiration. The technique is basically the same, but we make the broth with coconut milk and flavor it with fish sauce, sliced chilies, brown sugar, and homemade curry paste.

Get the recipe for Steamed Mussels With Thai-Style Coconut-Curry Broth »

Mussels With Fennel-Saffron Broth

[Photograph: J. Kenji López-Alt]

Moving back to France, this recipe is inspired by the Provençal stew bouillabaisse. We incorporate anise flavors three ways: fresh fennel, fennel-flavored dry salami, and a shot of Pernod. Don’t skip the saffron—I know it’s expensive, but you only need a pinch and it adds a wonderful complexity to the dish.

Get the recipe for Mussels With Fennel-Saffron Broth »

Mussels With Chard and Tomatoes

[Photograph: Yasmin Fahr]

The only trouble with serving steamed mussels as a dinner is that it’s a pretty light meal unless you eat a lot of bread (which, to be fair, I am happy to do). This recipe adds bulk without turning to carbs by cooking the mussels with peppers, chard, and tomato. If you’re into spice, then a dash of cayenne or chili flakes would be very much at home here.

Get the recipe for Mussels With Chard and Tomatoes »

Mussels With Thai Red Curry Broth and Rice Noodles

[Photograph: Emily and Matt Clifton]

We return to Thailand for this recipe, flavoring mussels with red curry paste, coconut milk, fish sauce, lime juice, and sugar. We turn the mussels into a full meal by serving them atop rice vermicelli, which can be prepared by soaking in hot water and therefore keeps the meal super simple.

Get the recipe for Mussels With Thai Red Curry Broth and Rice Noodles »

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tebbyclinic11 · 7 years

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20 Clam, Oyster, and Mussel Recipes for Shellfish ...

New Post has been published on http://kitchengadgetsreviews.com/20-clam-oyster-and-mussel-recipes-for-shellfish/

20 Clam, Oyster, and Mussel Recipes for Shellfish ...

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[Photographs: Vicky Wasik, Sydney Oland, Emily and Matt Clifton]

One of the trickiest parts of working with bivalves is knowing out to prep them, so check out our guides to cleaning mussels, shucking oysters, and cryo-shucking clams.

Clams

Easy, Ultimate Clams Casino

[Photograph: Vicky Wasik]

Get the recipe for Easy, Ultimate Clams Casino »

New England Clam Chowder

[Photograph: J. Kenji López-Alt]

Get the recipe for New England Clam Chowder »

Rhode Island Clam Chowder With White Wine and Bacon

[Photograph: Daniel Gritzer]

Get the recipe for Rhode Island Clam Chowder With White Wine and Bacon »

Miso Soup With Clams

[Photograph: Vicky Wasik]

Get the recipe for Miso Soup With Clams »

Halibut à la Nage With Clams, Dill, and White Wine

[Photograph: Vicky Wasik]

Get the recipe for Halibut à la Nage With Clams, Dill, and White Wine »

Spaghetti alle Vongole in Bianco

[Photograph: Vicky Wasik]

Get the recipe for Spaghetti alle Vongole in Bianco »

Korean Clam Sauce

[Photograph: Aki Kamozawa and H. Alexander Talbot]

Get the recipe for Korean Clam Sauce »

Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

[Photograph: J. Kenji López-Alt]

Get the recipe for Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil »

Oysters

Irish Stout Granita With Raw Oysters

[Photograph: Marvin Gapultos]

Get the recipe for Irish Stout Granita With Raw Oysters »

Grilled Oysters

[Photograph: J. Kenji López-Alt]

Get the recipe for Grilled Oysters »

Oysters Rockefeller

[Photograph: Sydney Oland]

Get the recipe for Oysters Rockefeller »

Oysters Florentine

[Photograph: Sydney Oland]

Get the recipe for Oysters Florentine »

Classic Oyster Stew With Fennel

[Photograph: Vicky Wasik]

Get the recipe for Classic Oyster Stew With Fennel »

Oyster Stuffing With Fennel, Tarragon, and Sausage

[Photograph: Vicky Wasik]

Get the recipe for Oyster Stuffing With Fennel, Tarragon, and Sausage »

Southern Cornbread Dressing With Oysters and Sausage

[Photograph: Vicky Wasik]

Get the recipe for Southern Cornbread Dressing With Oysters and Sausage »

Mussels

The Best Moules Marinières (Sailor-Style Mussels)

[Photograph: J. Kenji López-Alt]

Get the recipe for The Best Moules Marinières (Sailor-Style Mussels) »

Steamed Mussels With Thai-Style Coconut-Curry Broth

[Photograph: J. Kenji López-Alt]

Get the recipe for Steamed Mussels With Thai-Style Coconut-Curry Broth »

Mussels With Fennel-Saffron Broth

[Photograph: J. Kenji López-Alt]

Get the recipe for Mussels With Fennel-Saffron Broth »

Mussels With Chard and Tomatoes

[Photograph: Yasmin Fahr]

Get the recipe for Mussels With Chard and Tomatoes »

Mussels With Thai Red Curry Broth and Rice Noodles

[Photograph: Emily and Matt Clifton]

Get the recipe for Mussels With Thai Red Curry Broth and Rice Noodles »

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jlcolby · 7 years

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New Post has been published on http://cookingtipsguide.com/20-clam-oyster-and-mussel-recipes-for-shellfish/

20 Clam, Oyster, and Mussel Recipes for Shellfish ...

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[Photographs: Vicky Wasik, Sydney Oland, Emily and Matt Clifton]

One of the trickiest parts of working with bivalves is knowing out to prep them, so check out our guides to cleaning mussels, shucking oysters, and cryo-shucking clams.

Clams

Easy, Ultimate Clams Casino

[Photograph: Vicky Wasik]

Get the recipe for Easy, Ultimate Clams Casino »

New England Clam Chowder

[Photograph: J. Kenji López-Alt]

Get the recipe for New England Clam Chowder »

Rhode Island Clam Chowder With White Wine and Bacon

[Photograph: Daniel Gritzer]

Get the recipe for Rhode Island Clam Chowder With White Wine and Bacon »

Miso Soup With Clams

[Photograph: Vicky Wasik]

Get the recipe for Miso Soup With Clams »

Halibut à la Nage With Clams, Dill, and White Wine

[Photograph: Vicky Wasik]

Get the recipe for Halibut à la Nage With Clams, Dill, and White Wine »

Spaghetti alle Vongole in Bianco

[Photograph: Vicky Wasik]

Get the recipe for Spaghetti alle Vongole in Bianco »

Korean Clam Sauce

[Photograph: Aki Kamozawa and H. Alexander Talbot]

Get the recipe for Korean Clam Sauce »

Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

[Photograph: J. Kenji López-Alt]

Get the recipe for Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil »

Oysters

Irish Stout Granita With Raw Oysters

[Photograph: Marvin Gapultos]

Get the recipe for Irish Stout Granita With Raw Oysters »

Grilled Oysters

[Photograph: J. Kenji López-Alt]

Get the recipe for Grilled Oysters »

Oysters Rockefeller

[Photograph: Sydney Oland]

Get the recipe for Oysters Rockefeller »

Oysters Florentine

[Photograph: Sydney Oland]

Get the recipe for Oysters Florentine »

Classic Oyster Stew With Fennel

[Photograph: Vicky Wasik]

Get the recipe for Classic Oyster Stew With Fennel »

Oyster Stuffing With Fennel, Tarragon, and Sausage

[Photograph: Vicky Wasik]

Get the recipe for Oyster Stuffing With Fennel, Tarragon, and Sausage »

Southern Cornbread Dressing With Oysters and Sausage

[Photograph: Vicky Wasik]

Get the recipe for Southern Cornbread Dressing With Oysters and Sausage »

Mussels

The Best Moules Marinières (Sailor-Style Mussels)

[Photograph: J. Kenji López-Alt]

Get the recipe for The Best Moules Marinières (Sailor-Style Mussels) »

Steamed Mussels With Thai-Style Coconut-Curry Broth

[Photograph: J. Kenji López-Alt]

Get the recipe for Steamed Mussels With Thai-Style Coconut-Curry Broth »

Mussels With Fennel-Saffron Broth

[Photograph: J. Kenji López-Alt]

Get the recipe for Mussels With Fennel-Saffron Broth »

Mussels With Chard and Tomatoes

[Photograph: Yasmin Fahr]

Get the recipe for Mussels With Chard and Tomatoes »

Mussels With Thai Red Curry Broth and Rice Noodles

[Photograph: Emily and Matt Clifton]

Get the recipe for Mussels With Thai Red Curry Broth and Rice Noodles »

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