Quick recipe for Lemon-Chile Red Snapper
Two notes on this one:
1- I made up this recipe with some inspiration from Alton Brown and gansie.
2- My dad came back from the store with a “red snapper-like” fish that he couldn’t remember the name of. So, um…let’s just say this recipe is for red snapper.
3- G’damn my entire house smells like fish – how do you get rid of that?
Recipe a the j.
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Feminism has made many advances over the past century, but perhaps none more so than in the field of cooking. Once confined to the bland Julia Child stereotype, today’s most popular chefs are breaking out of the mold.
Now you’re not considered a real chef unless you’ve graced the pages of Maxim covered in a substance that may or may not be chocolate. So the question clearly arises, who is America’s Tastiest Chef?
Is it raunchy Rachel Ray or good girl Giada, who makes a great tomato sauce (haha). Or is it stone-faced Iron Chef judge (and intredip supermarket shopper) Cat Cora, or maybe it’s that other judge, Top Chef’s Padma Lakshmi (yeah, we know, Padma doesn’t actually cook anything per se, but as the official pin-up girl of this site, she gets a free pass to the finals).
Equal Opportunity: Look for next week’s poll, in which we feature Mario Batali and Emeril Lagasse covered in gumbo.
UPDATE: Don’t miss our second, manlier version of the poll: here.
[poll id=”3″]
Photos: Maxim via Cooking Light, Esquire, FHM, Men.Style.Com
While our friend h diddy was cheating on us and checking out another blog, Elastic Waist, she happened to stumble upon the most a-mazing recipe (scroll down to “Them’s Good Eating, Y’All” for the link.)
And when I say “a-mazing,” I mean absolutely fucking rediculous.
It’s of course from Paula Deen. The recipe: FRIED BUTTER BALLS.
Can someone please make this and send me one!
Photo: www.wekti.com
ES is not going to get in the middle of this mess regarding the FDA not checking Chinese imports, but as the number one source on all things endless and all things simmering, we thought you should know about the potential dangers of your seafood.
Photo: Unique Arts and Technologies
First off, yes I know it is a faux pax to include back-to-back posts about green. But hey, we like green around here.
My suburban brother stopped by this week with about 8 gardens worth of fresh vegetables. After polishing off the tomatoes by making several batches of Edouble’s salsa, I turned my attention to the cucumbers.
This green gazpacho is an original taste, mostly inspired by my current sweet-and-spicy fixation. I know Gansie is still not on board with last year’s trend of fruits intermingling with veggies, and I admit the flava profile here is a bit crazy, but it is a work in progress, albeit already a tasty one. Recipe after the j.
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Spanish Tapas joints have become commonplace enough in America that the trendiness factor is pretty much completely worn out. Enter Portuguese Tapas…ooh, pretty edgy, right?
The narrow, low-key bar at Tintol is out of place on a gaudy block just East of Times Square, and the restaurant is a welcome addition to an area not known for originality in eating establishments.
Tintol does offer some of the favorites among traditional Spanish Tapas, including lightly-breaded Croquetas and perfect Papas Bravas (golden fried potatoes loaded with a spicy paprika kick). The menu also includes more specifically Portuguese specialities such as grilled sardines (fresh and light fish that I am now aware can be far, far tastier than the oily, canned varieties – they’re second from the top above); and Almondegas (ground lamb meat balls stewed with diced vegetables).
For those seeking lighter fare, there are healthy servings of Serrano Ham, cheese and olives, but this isn’t the type of Tapas place that leaves you wondering when the main course is coming; the portions are big enough that two to three plates per person will leave you stuffed.
The Tapas are supplemented by a lengthy list of reds, whites and sherries, and the dessert menu features Pudim Albade de Perisco, a super-rich and delicious Portugese take on flan.
All in all, I’m in favor of Portuguese Tapas. Get ’em now before they’re trendy.
155 W. 46th Street, 212.354.3838
UPDATE: Tintol is moving on up….
Photo: Tintol
A couple of years ago I learned how to properly poach eggs; by properly I mean in a pan of boiling water, not in one of those little plastic things you stick in the microwave (a cheat if I ever could spot one!) The keys are the swirl and the vinegar in the water, which repels the albumin protein of the egg white (I think, ask Alton Brown!), and thus keeps it together. I’ve since come up with a few recipes I really love with poached eggs, and my own way to cheat. FROACHED EGGS! It’s more of a time saver than a cheat, really.
Learn how after the jump.
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