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 Global Table, I may never do it again with shrimp. While you won’t find Coconut Shrimp in the remote villages of Papua New Guinea, you will find it in the country’s coastal restaurants. In fact shrimp would be the dainty option; often they’ll use humongous prawns and serve spicy chili sauce on the side for dipping. To give the shrimp authentic spice without sauce I added a sprinkle of brilliant cayenne… a spice the color of a Papua New Guinean sunset and a fishermen’s dream. Ingredients: 1 lb shrimp, peeled & deveined, tails on 1/3 cup …
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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 far as the tiny island country of Palau, way out in the Pacific. To eat proper tandoori, you need a tandoori oven. These cylinders of shimmering heat create addicting char-grilled flavor while retaining perfect moisture. At home you can approximate the flavor of good tandoori in your regular oven or on the grill. Try this marinade next time you bake or grill fish (and even chicken). Your house will smell like an exotic market. Amazing Town. Ingredients: 3-4 lbs fish like cod, salmon … or even chicken Tandoori Marinade 1 cup yogurt 1/4 cup …
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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. (we can’t move forward if we don’t keep trying and learning). So I grabbed a bag a the store, zipped home as fast as possible, and got to work. Funny thing? There really wasn’t a lot of work to do thanks to this Palauan trick of tossing them on the grill and brushing them with a dab of barbecue sauce. You need two simple things. 1. Barbecue Sauce I went with our Homemade Ginger …
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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 – it’s slow and messy eating and very sociable, since the mouths are free to talk until the hands are done with the peeling. I couldn’t find any head-on shrimp, but I did find these beauties which I boiled and chilled… Instead of using traditional white bread, I used slices of soft wheat bread cut into dainty circles with cutters (I used the scraps to make baked French toast the next morning). I loaded my canapes up with the salty capers, a splash of lemon juice and …
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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 that board again, although I’ll always be glad I did. Today is much the same. Gravlax, our second Norwegian dish for our Global Table. The very idea of eating made me weak in the knees. (Tip: Invite a Scandinavian friend over to help get you over those giggle-hesitations). Gravlax is cured salmon, a.k.a. raw salmon that sits in a bed of sugar and salt for three days or until firm and ready to eat. The flavor is typically enhanced with …
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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 lime juice and welcome to happy town. Ava can show you how it’s done. She was… … a fan! Ingredients: 6 fillets of Pacific Rockfish, or other fish of choice salt & pepper For the breading: 1/2 cup breadcrumbs 1/2 cup shredded unsweetened coconut 1 egg coconut oil, for pan frying (about 1/4 cup for an 1o inch pan) 1-2 limes, sliced Method: First, stir together soft mountains of breadcrumbs and snowy coconut. Next, whisk together an egg. Look at this pretty shell. This egg …
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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 authority that any ratio works well. 2. The marinade tastes grand on just about anything. Fish. Chicken. Steak. Tofu. Leather shoes. 3. The marinade does double duty as a dipping sauce. 4. Katrina says so. Katrina is the gal from Micronesia who emailed me, recommending that I try this marinade. To be honest that was enough motivation for me. And when she said any proportions will do? That was the clincher. I like not measuring. It’s more fun to simply dump a few ingredients into a bowl at …
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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 “rougaille” is … unusual. First, there’s a hint of the French influence – a smattering of parsley, thyme, and even the optional splash of white wine. Then there’s the African influence – calling for hot chili peppers – as much as you can stand. Finally, the flavors of India and remote parts of Asia are represented with bold layers of ginger and cilantro. Outrageous and fine. Serves 2-4 Ingredients 1 small onion, diced 3 cloves garlic, crushed or grated 1 tsp fresh, grated ginger hot chili peppers, …
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You should have seen my brother’s face when I told him we were going to make whole fish for our Maldivian Global Table. His eyes about popped out of his head. In fact, my entire family – both brothers, my sister, mom, niece and nephew – was wary of the idea. While eating the whole fish is rare in the United States, we knew from experience that our family was in for a treat. We ate this meal in Florida, as part of a celebration of my mom’s surprise 70th birthday, so I had a bounty of fresh, beautiful fish at my fingertips. Nothing had been previously frozen – it was glorious. I chose two large, bright-eyed grouper (almost $40 each) and began the process. I whipped together the marinade in my brother’s blender. Typically, locals mix together a combination of hot chili peppers, spices, and aromatics. In a fit of inspiration, I added the coconut milk as most every recipe in Maldives contains some form of coconut. The end result is a very moist sauce which gives …
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We’re all friends here, right? I need to tell you something important. I’m learning to step out of my comfort zone. Not just once in a while. Once a day. It’s scary but also rewarding. Sometimes, though, you can take too big a step. I’m learning that baby steps are better. Let me put this into context for you. Deciding whether or not to make this recipe caused quite the dilemma. You see, the last time I made lobster was traumatic. Have you ever made live lobster? It’s stressful. It makes me sad just thinking about it. Here’s the reality: I put on a brave face and went for it, but stepped too far out of my comfort zone. The result? I secretly vowed to never make lobster again. Then Kiribati skips into my life and, like a breath of fresh air, Kiribati tells me lobster is normal. That lobster is a way of life. And Kiribati tempts me with a 1 step coconut curry for dipping. <deep breath> Time to step out of my …
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Makes enough Escovitch topping for 2-3 meals. I’ve long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won’t kiss me for days afterwards, but a girl’s gotta do what a girl’s gotta do. Well, this week I learned about Jamaican Escovitch, based on Spanish Escabéche. Escovitch is like taking your fried fish on a trip to vinegar city, on a vinegar boat, through vinegar nation At it’s most basic, Jamaicans briefly cook fresh veggies in spiced vinegar, pile them on top of fried fish, and ladle extra vinegar sauce over the top. The veggies retain some crunch while also making the mouth pucker up. Big time. Oh, and there’s a little burn, too, thanks to hot chili peppers. What’s not to love? Ingredients: 1 bell pepper, sliced in rings hot pepper, sliced in rings (jalepeno, habenero, etc) – to taste 1 onion, sliced in half moons 1 large carrot, sliced in matchsticks 1 chayote, seeded and …
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Serves 4 (as an appetizer) Until Kokada entered my life, ceviche was uncharted territory for me. Raw fish dishes are definitely not native to my hometowns – Boston, Atlanta, Paris, or Luxembourg – they’re really more of a tropical item. (Is it weird to say I have more than one hometown? It’s all I know…) I had my reservations about consuming raw fish in landlocked Tulsa, Oklahoma – but, after taking a big sniff, the fishmonger assured me the mahi-mahi was fresh. What a flavor sensation it is – mild fish swimming in a blast of tart lime juice and cloaked in creamy coconut milk. I added a bit of hot pepper to give even more dimension, but you can use regular green peppers if you’d prefer. TIP: Ask your fishmonger to skin the fish and remove its bloodline. TIP 2: If you have leftover coconut milk from a can, use it to make some Grilled Corn with Coconut Milk. Ingredients: 1/2 lb fresh mahi mahi (skinned & bloodline removed) 2 limes, juiced 1/4 tsp …
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