from Simply RecipesJim and I were worried about blandness based on the simplicity of the ingredient list for this Brazilian Fish Stew, or Moqueca but they belie incredible flavor and one of the yummiest meals we’ve been surprised by in a while.
We used ingredients we already had on hand so we omitted the rice and cilantro.
This is one of those meals that impresses but actually takes very little effort. Another Simply Recipes gem.
from It’s About Time: Great Recipes for Everyday Life via Serious EatsSerious Eats doesn’t steer me wrong when it comes to recipes and when I saw salmon being described as “custardy” and looked at the list of ingredients for this Slow-Roasted Salmon with Cabbage, Bacon, and Dill I knew I had to give this one a try.
It’s actually quite easy just with a longer cook time than most salmon recipes but so worth it. Tasted as good as I’d expect at a restaurant.
From Mario BataliThis Spaghetti with Crab Sauce may not be too much to look at and the limited recipe list may indicate a lack of flavor, but it will surprise you.
Hearty and delicious, this simple meal focuses on the crab, which I have never tried in a tomato based sauce before.
Mario Batali calls for fresh Dungeness Crab, but, come on – it is still yummy with the canned stuff.
from Food and WineThe photos of Zella’s Crab Stew were so unappetizing (bad light, camera phone, a whitish mushy stew), you’d never believe me when I told you it was spicy, crabby deliciousness.
So, please accept a hastily drawn interpretation of the dish that I served as a light but satisfying meal for Christmas afternoon.
from Real SimpleIt’s finally brisk outside and among the wonderful things this brings (jackets, hot drinks, autumn air to name a few) it means it is chowder season. Real Simple usually offers easy recipes that pack more punch than their ease and limited ingredients would suggest, and this thick, potato and pancetta enhanced belly warming Scallop Corn Chowder is no different.
from Ellie KrigerWhile the Summer season is officially over, with lingering 90 degree days I think we can safely get in a few more sunshiny dishes like this easy and delicious Fish Taco with Chipotle Cream. The recipe comes from Ellie Krieger, a Food Network star unfamiliar to me (maybe because she’s all about healthy) but if her version of health food is this tasty, maybe I’ll look into more of her recipes.
13613 37th Ave, Flushing, BrooklynImperial Palace has a more upscale atmosphere than some Flushing spots (not that that takes away one bit from the quality of Little Pepper and Spicy and Tasty’s food), so much so that the cleanliness and brightly lit tablecloths could even satisfy some of my more germaphobic friends if I dare take them to the neighborhood. Cantonese is a cuisine that is most similar to the “Americanized” Chinese food that took hold of our nation decades ago, though to compare your local Panda ___ with the southern regional food done right and traditionally is ludicrous.
Cantonese food values quality of ingredients, has a focus on fresh seafood, and is much milder than Schezuan. American Cantonese, due to immigrants having to substitute and improvise with unfamiliar and often less fresh ingredients is masked in gloppy sauces. Imperial Palace is considered to be the area’s best of the former type of Cantonese and as some other, wiser tables knew, freshness reigns supreme – they got to choose their fish from an aquarium. It was then brought to the table for inspection before being prepared.
With less insight into the menu, we sampled a couple things that sounded good. A solid, mild orange beef which managed to be neither greasy or too heavy, a plate of salt and pepper crispy prawns with chilies that only suffered from a messy backwards method to eat it: the shell on prawn was battered and fried, so you had to teeth the crisp off before getting to the meat under the shell. I tried eating the shell but it was a bit too tough and seemed like it could get caught in my throat. Both were very good, though milder than my usual taste so I’d choose some more daring dishes next time round (perhaps the oysters and fajita plate mentioned in this Times review).
But, I am really teasing you with all this talk of ambiance and history, because there is one major reason to go to Imperial Palace. All the reviews, blogs and word of mouth will name it: Dungeness crab over sticky rice!! A huge, steaming dish of hard shelled crabs which are tasty enough, but the delicate, indescribable rice that has cooked in the crustacean’s juices…. incredible. The huge menu might be overwhelming, and require a sort of point to what looks good experimentation, but this dish is an absolute a must.
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34 Van Dyke Street, Red HookRocky Sullivan’s in Red Hook offers as part of their Think Global, Eat Local menu a home to the Red Hook Lobster Pound‘s lobster dinners on Friday nights. The mood is relaxed, the tables communal, and the lobster is truly outstanding. Honestly, this may have been the best whole lobster I’ve ever had the pleasure of eating. Jim, who once worked as a stoned, surly prep cook for a high end restaurant as a teen was thankfully there to help more novice lobster eaters out with the tricks of getting to the meat.
Make sure to take advantage of the plastic bibs, because if you don’t make a crazy mess, you’re not doing it right. With a side of corn and potato salad (or coleslaw if you’re a weirdo) this is perfect summer eating and a real must before Fall breezes in (any day now). The meal is finished off with a great sugary whoopie pie. Other nights, the noisy but chill spot offers more traditional pub grub.
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from Rachael RaySummer is the time for crab and I am always looking for new ways to use it. Last we I tried a couple recipes and this Rachael Ray Crab Salad with Orange and Oregano on Grilled Sourdough was a big winner. Easy, no cook, and flavorful, I had to make a few changes to the recipe – I acutally didn’t have oregano, so skipped it and left my sourdough un-grilled. Still great with modifications though.
Charlestown, RIFried dough, Olde Timey photos, and bajas? Must be a festival!! Fortunately for us, this one also featured a bevy of Rhode Island seafood, hence the name the Seafood Festival. Located in Charlestown at the Ninigret Park, this modest fest was pleasant and we ate well. At Chowder Kitchen we tried the stuffed Quahogs, at Salty Dags we opted for the Fisherman’s Lobster Roll (warm with butter and the best bite of the bunch), at D&L Lobster Express we got the cold lobster roll (with a touch of mayo and celery) from a cranky lady and washed it all down with the state’s greatest contribution to summer drinking, Del’s frozen lemonade.
We totally got one of the olde timey portraits too.
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