Recipe: Spicy Coconut Shrimp

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Fact: Shrimp are like relationships. They should be warm and inviting. Not cold and clammy. I've never been a fan of cold shrimp at cocktail parties. I eat them begrudgingly (if only because I'm an eternal grazer). All the while, I daydream of a crackling, crusty, and "fried-until-golden-brown" shrimp. I'm not sure why I settle on cold and clammy at cocktail parties, but I do it every single time. Thankfully, I didn't make the same mistake when choosing my husband. And, after this week's … [Read more...]

Recipe: Tandoori marinade for fish or chicken

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"It smells good in here." That's what Keith said as he wandered by. I was leaning in, photographing spoonfuls of spices that I'd later mix with yogurt for beautiful tandoori marinade. There was sweet, grassy coriander and bright lemon juice. Tangy yogurt and earthy garam masala. The ingredients slid together into intoxicating deliciousness - not without a bit of sass thanks to the fresh ginger and spicy garlic. Tandoori is enjoyed from Pakistan to India ... even, as we learned this week, as … [Read more...]

Recipe: Grilled Mussels Dabbed with Barbecue Sauce

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Someone help me, but up until a few days ago, I was not a lover of mussels. I blame those times when, as a little girl, we dug them out of the sand in Cape Cod and drove them in the summer heat all the way back to Boston.  The drive took over an hour and half.  I don't think I need to tell you the rest. It's a shame, really, because good mussels are sweet, mild, and tender... a bit of romance for your mouth. But we're here to change perceptions, and I knew I had to give them another try. … [Read more...]

Recipe: Norwegian Summer Shrimp Party

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When longtime reader Mette suggested a Norwegian-style shrimp party for this week's Global Table, I knew I was in luck. What could be more summery than cracking and assembling DIY shrimp canapes? Here's what she said: In summer, people also enjoy a lot of fresh shrimps, eaten cold and very simply with white bread, butter, mayonnaise and a squish of lemon. The shrimps with their shells and heads on are set on the table in a big bowl, and everyone peels their own as they load their sandwiches … [Read more...]

Recipe: Dill & Lemon Pepper Gravlax | Gravlaks (with poll)

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I can be so wimpy. Sometimes I need a little push. A little motivation. Like that time I wanted to dive off the tall board at the pool. It was seventh grade and I was so scared my heart was in my ears. Thump, thump, thump. I could hardly see. Even my knees were woozy. I held hands with a friend and, after a thirty-minute long giggle-hesitation, I actually jumped in. Unfortunately, the force of jumping 15 feet did things to my bathing suit I still don't want to talk about. I never did jump off … [Read more...]

Recipe: Coconut Crusted Fish

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I like to do what makes sense. And in Nauru fish is the natural meal, considering beautiful, fresh fish can be found just two steps outside of most people's doors. People love to eat it any which way - particularly on the grill, deep fried and pan fried. Today we're doing a crispy coconut crusted rockfish - a fish native to the Pacific waters as a nod to our Nauruan friends. This fish is light, flaky and has a wonderful mild flavor, rather like cod. After gentle panfrying, squeeze on fresh … [Read more...]

Recipe: Micronesian Ginger & Lime Marinade

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In college I went by MacGyver. It had nothing to do with my ability to save lives (with little more than a shoestring and a balloon), and everything to do with feeding my four hungry roommates in the face of the greatest of obstacles (an empty refrigerator). I once made them lasagna without pasta or sauce. True story. Which brings me to this Micronesian marinade. There are four fantastic reasons to make it: 1. There is really no need to measure the ingredients. I have it on a local's … [Read more...]

Recipe: Ginger n’ Spice Tomato Sauce (Rougaille)

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If there is one recipe that reflects the Mauritian potluck of global flavors, this is it. Rougaille. Let's take a walk through the flavors of this unusual sauce - I have a feeling you just might make friends. First, imagine a simple, homemade tomato sauce. The deep red goodness smells sweet and fresh. This sauce can be found in homes all across the world. Tomatoes, onion, garlic. Standard fare. Until you take a bite. Then you realize, this is more complex than you could have ever known. This … [Read more...]