This Japanese version of fried chicken is served with piquant tonkatsu dipping sauce. You won’t miss the skin with the crispy panko crust. Steamy hot rice is served on the side. You’ll need a frying pan with high sides and tongs. Tonkatsu sauce Ingredients 2 T tamari (soy sauce) 2 T Worcestershire sauce ½ […]
Focaccia with Figs and Prosciutto If your acquaintance with figs so far has been the familiar Newtons, you’re in for a delicious surprise—fresh figs. Soon to appear in northeast markets, fresh figs, with their honey sweet flavor and soft texture, are worth seeking out. Luscious, yet fragile, they should be eaten no more than […]
Lamb Roti Roti is a wonderful unleavened bread served hot from the griddle. Along with its variations, such as phulka and chapatti, it is a staple in many parts of the world, especially the Caribbean, India and the Middle East. There are myriad fillings. One of my favorites, a popular Indian dish of lamb […]
If you crave the crunchiest calamari, put the wheat flour aside and think tempura. We’re not talking about anything heavily coated here, but a light golden brown crispy coating using rice flour. Many recipes for fried calamari call for a light dusting of flour. However, if you want calamari to take on color and crispiness, […]
Aside from being utterly delicious, ravioli are fun to make. Here is a pillowy three-cheese version. They freeze perfectly, so make enough for another meal. Basic Egg Pasta (yield: 1 ½ lbs. dough) 3 ½ cups sifted all-purpose flour 4 large eggs 1 T water ½ t salt Place flour, eggs, water and salt […]
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
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
1. Peel and devein shrimp leaving tails intact. Rinse under cold water and
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
(Adapted from a recipe by Marcella Hazan)
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