Earning the title of Food Photographer.
The other day I met a person who asked me what I did for a living. When I told him I was a […]
Chicken Katsu
This Japanese version of fried chicken is served with piquant tonkatsu dipping sauce. You won’t miss the skin with the crispy […]
Hawaiian Shrimp Kabobs
Grilled charred shrimp and pineapple. Is your mouth watering yet? Add tropical fruit, thread onto skewers and baste with a tangy […]
Focaccia with Figs and Prosciutto
Focaccia with Figs and Prosciutto If your acquaintance with figs so far has been the familiar Newtons, you’re in for a […]
Lamb Roti
Lamb Roti Roti is a wonderful unleavened bread served hot from the griddle. Along with its variations, such as phulka and […]
Crunchy Calamari
If you crave the crunchiest calamari, put the wheat flour aside and think tempura. We’re not talking about anything heavily coated here, […]
Handmade Cheese Ravioli
Aside from being utterly delicious, ravioli are fun to make. Here is a pillowy three-cheese version. They freeze perfectly, so make […]
Italian Style Shrimp Happy Good Friday
A spectacular shrimp recipe featuring one of the seven fish dishes prepared in our documentary the Feast of the 7 Fishes http://www/7fishes.com.
Italian Style Shrimp, Broiled or Grilled (serves 6)
These delicate morsels are a far cry from those heavily breaded deep fried
shrimp served in so many restaurants. These are not battered fried but
enrobed in a light coating of olive oil, bread crumbs and seasonings to
provide a delicate protective covering and then broiled.
You must use your own judgment in the perfect amount of oil and breadcrumbs.
This will vary depending on the size of the shrimp as smaller shrimp have
more surface area and will require a bit more oil. There should be just
enough oil to coat the shrimp and just enough breadcrumbs to retain the oil
and provide a thin coating. Be sure to use the best quality shrimp you can
find.
Ingredients
1 ½ lbs. large shrimp
3 T extra virgin olive oil
3 T vegetable oil (I prefer peanut oil)
2/3 cup fine dry plain breadcrumbs
½ t freshly grated lemon rind
½ t minced garlic
2 t finely minced parsley
¾ t salt
1/4 t freshly ground black pepper
Lemon wedges
Directions
1. Peel and devein shrimp leaving tails intact. Rinse under cold water and
pat dry.
2. In a bowl large enough to generously accommodate shrimp, mix both oils
and then the shrimp. Toss.
3. Add as many breadcrumbs as needed to form a light, even coating.
4. Add lemon zest, garlic, salt and pepper. Toss again and allow to rest 15
minutes before proceeding.
5. Place on a lightly oiled grill rack under a hot broiler or on a stove top
grill pan for 2 to 3 minutes per side, no longer than it takes to form a
crisp, golden crust.
6. Serve immediately with lemon wedges. If you’d like a change from the
ubiquitous marinara dipping sauce, make some tartar sauce to serve
alongside.
(Adapted from a recipe by Marcella Hazan)
Tartar Sauce
2 medium shallots, finely chopped
2 medium gherkins or cornichons, finely diced
2 T freshly squeezed lemon juice
2 T parsley, finely chopped
1 cup mayonnaise
Salt and pepper to taste
Mix all ingredients and refrigerate until ready to use.
Recipe by Phyllis Kirigin
A National Treasure: The Classic American Burger
Can there be a better burger than the good old classic American? Sure, a hamburger can be gussied up to a towering height with bacon, avocado, mushrooms, jalapeno peppers, and toppings ad infinitum, but can the classic hamburger really be improved upon? Sometimes it’s best to stick with the simple and time tested. The most important step in assuring a great burger is using the right ground beef. Ground chuck or a combination of ground chuck and sirloin, 80 % lean, is good. Handle it gently. Don’t compact it. Form 3 patties from each pound of ground beef.
Cook on a medium hot grill or, if using a stove top skillet, sprinkle with salt. Cook for about 4 minutes per side for medium rare. Salt and pepper, of course. Don’t press down with a spatula. A lightly toasted potato roll goes well. A slice of ripe tomato, red onion and leafy lettuce are not amiss. Cheese—a warm melt of cheddar can’t hurt. Pickles, ok, but don’t add more than you can get your mouth around, that is, unless you don’t mind the burger slipping out the other side or requiring the knife and fork treatment. Open an icy cold beer and enjoy!
A Classic Burger Sauce (Double or triple recipe as needed)
2 T mayonnaise
1 T ketchup
½ t sweet pickle relish
1/2 t sugar
½ t white wine vinegar
¼ t black pepper
Whisk ingredients together in a small bowl.
Recipe by Phyllis Kirigin <<...>>
Photography by Bill Brady
Look for my new book on food photography titled More Digital Food Photography available May 9th.
An Ear for Corn
As the song goes, “I’m as corny as Kansas in August… .” And I proudly admit it. The end of the […]