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A well–seasoned cast–iron griddle is essential for broiling fish (don’t use that wavy broiler pan that came with your oven for broiling fish: it’s designed for meat). Preheated well under the broiler, the griddle sears the bottom of the fish while the broiler cooks from the top down. And since it has a flat surface, it’s easy to remove the fish when it’s cooked. Some griddles are double-sided. The flip side, with ridges, is what you want for stovetop grilling.
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Hand-Crafted Pairing with a Conscience
May 11, 2013
Chef Rick Moonen and Master Mixologist Tony Abou-Ganim go head-to-head with flavor and texture combinations in this interactive demonstration showcasing how the best culinary creations pair up with the greatest libations.
Click Here for More Info...
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FOR MORE STORIES, CLICK HERE.
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48 Hours In: Las Vegas
December 14, 2012
High-rolling Simon Calder stacks the odds in your favour with this neon-lit attempt to beat the midwinter gloom in the heat of the Nevada desert...
SEE THE VIDEO NOW
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OYSTER STEW
8 tbsp (1 stick) unsalted butter
4 C whole milk
1 C heavy cream
Coarse salt and freshly ground white pepper
Tabasco sauce
1 pint shucked oysters, with their liquor
Oyster crackers
Melt the butter in a wide saucepan over medium heat. Add the milk and cream and bring to a simmer. Season well with salt, white pepper and Tabasco (remember, you’re putting in the Tabasco so you can taste it, so don’t be shy), then add the oysters and their liquor. Cook just until the edges of the oysters curl; they’ll look like ruffled petticoats.
Serve hot, with plenty of oyster crackers.
There is something completely satisfying about this simple lunchtime soup. Shucked oysters make preparing it a snap!
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