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Oysters with Pink Peppercorn Mignonette
Oysters intrigue me on so many levels: from their vital role in the ocean ecosystem to the anticipation of cracking open the bivalve to find the treasure inside. Oysters are often associated with special occasions. Valentine’s Day is no exception. And to adhere to the red and pink motif of the holiday, I chose to make this mignonette with pink peppercorns. This is by far the best recipe for Pink Peppercorn Mignonette you will ever eat! No, that’s a lie. It’s not true at all. Why? Because those bold, beautiful berries you are buying in the store are not really pink peppercorns. Peppercorns come from Piper nigrum, and they are…
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Dirty Bon Temps Shrimp
This dish is a guaranteed crowd pleaser! But be warned: because you are leaving the shrimp in their shells, this meal does not kowtow to your prissy friends; they will have to work for their dinner, and they will get a little untidy. So why eat them? Because I guarantee every head-sucking, finger-licking, sauce-sopping moment is worth it! You guests will be elbow deep in deliciousness, and we know that kind of eating isn’t for everyone. You may earn their forgiveness, however, by providing steamed hand cloths. Maybe even with a fancy slice of lemon atop. Look for extra large shrimp or larger. And while it is not absolutely essential…
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New Orleans Spicy BBQ Shrimp
Can you say rapture? Yes, that’s what I feel when I eat this dish. Rapture. These shrimp prepared New Orleans barbeque style steep in a spicy + buttery bath so good you will lick your dish. (Or so I have heard. I personally have never ever done such a thing.) For this recipe, you will leave the shrimp unpeeled. The shells add an essential smokiness, and their tails are like little shrimp handles. Oftentimes I recommend offering your guests warm, wet cloths for their hands, but it’s probably not necessary since they will suck their fingers clean. You might, however, want to provide bibs. Just sayin’. It is integral that…
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Cioppino
I recommend making the red sauce a day ahead to meld together the flavors. Cool uncovered, then chill, covered. Bring to a simmer before adding seafood. It will make a big difference! Cioppino. In Italian it translates to heaven in a bowl. Well, not really. But it is so droolworthy it should translate that way. Cioppino is the American name for zuppa di pesce, or “soup of the fish.” While you are likely to find local seafood stewed in a tomato-wine broth on any coastal menu in Italy, you’d be hard pressed to find it referred to as cioppino. Its genesis is rooted to the docks of San Francisco where…
