By Mike Stines Almost every cuisine has its variety of piquant fish… from ceviche to spicy soups to pan-fried fish. And most recipes – even humble fish and chips – can be adapted to add a spice component. Sichuan Shrimp This recipe makes an impressive entrée that is easy to prepare, yet elegant in its presentation. Szechwan Shrimp 1/4 cup …
By Mike Stines, Ph.B. Roast lamb with mint jelly is a classic fancy meal for Easter, but lamb – cooked in a variety of ways – is great anytime of the year. Lamb, hogget and mutton are all sheep, the difference being the age of the animal. “Lamb” is the term for a sheep under one year old (also known …
By Mike Stines, Barbecue Editor It’s winter, and time for comfort foods. Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare, making them ideal for a somewhat elegant dinner. With this compilation, the globe is covered; from Asia for Chinese Stir-Fry Shrimp with Asparagus and Chile-Garlic Sauce to New Orleans …
Source: Fix.com
By Mike Stines, Ph.B. Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent. But these ingredients also make for great grilling especially when you add a touch of chile …
