More seafood recipes from the L.A. Times Test Kitchen
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Grilled Dungeness crab Total time: 20 minutes, plus marinating time Serves: 4 to 6 as appetizer, 2 to 4 as main course 2 cooked whole Dungeness crabs 2 teaspoons fennel seeds 1 teaspoon red pepper flakes 1/2 teaspoon black peppercorns 1 tablespoon kosher salt 2/3 cup chopped parsley 1/4 cup chopped green onion (green parts only) 1/3 cup olive oil 1.
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Shrimp pil pil with merkén Total time: 25 minutes Servings: 4 Note: Merkén can be found at select cooking stores and gourmet markets, as well as online. 13 ounces cleaned shrimp, chopped Salt and pepper 1/4 cup plus 3 tablespoons olive oil 3 cloves garlic, finely chopped 1 tablespoon lemon juice, or to taste 1/4 cup plus 3 tablespoons white wine 2 teaspoons merkén, or to taste 1/4 cup (1/2 stick) cold butter, cut into 1/2 -inch cubes 1/2 cup finely chopped green onions (from 2 to 3 whole onions) 2 teaspoons finely chopped cilantro, or to taste 1.
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Sole Total time: 40 minutes Servings: 1 fish fillet Note: I love fish.
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Recipe: Spicy stir-fried squid (Ohjing-uh bokkeum)
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Oven-steamed salmon with dill mayonnaise Total time: 40 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Crisp-skinned salmon with lentils, bacon and dandelion greens Total time: 1 hour, 35 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Braised sea bass with black olive vinaigrette Total time: 30 minutes Servings: 4 Black olive vinaigrette Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Pinchos de gambas Total time: 20 minutes, plus marinating and soaking time Servings: 8 skewers Note: Adapted from “On a Stick!”
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This recipe for steamed mussels is from a Napa Valley restaurant.
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Potato and shrimp salad with green goddess dressing Total time: About 1 hour and 20 minutes Servings: 6 Note: Reserve the trimmings from the green onions, parsley and tarragon from the dressing for use in the second part of the recipe.
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Baked mackerel in charmoula Total time: 50 minutes Servings: 4 2 cloves garlic, coarsely chopped 1/3 cup chopped green onions 1/3 cup chopped cilantro 1/3 cup chopped parsley 2/3 cup oil 1 teaspoon ground cumin 1/2 teaspoon salt 3/4 teaspoon paprika 1/4 cup lemon juice 1 medium onion, sliced 1/4 inch thick 4 Atlantic mackerel fillets (saba), about 1 1/2 pounds 1.
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NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment.
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Cioppino Total time: 2 hours Servings: 8 to 10 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Hello, Noelle. I live in the Inland Empire, and I love this restaurant in Loma Linda called Napoli.
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Dear SOS: The hazelnut red pepper pesto that accompanies the salmon at Thyme restaurant in Santa Monica is addictive.
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Not Uncle Rocco’s tuna Total time: 45 minutes, plus roasting and cooling times for the tomatoes Servings: 4 Note: Adapted from Molly O’Neill’s “One Big Table,” from Cara Mia Constantine.
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Dear SOS: We recently ate at Humphrey’s Restaurant in San Diego.
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Dear SOS: My husband and I recently moved from Beverly Hills to Dana Point.
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Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor.
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Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water.
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Dear SOS: I dined at American Fish in Las Vegas at the Aria hotel last weekend and enjoyed the best Caesar salad ever.
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Smoked salmon hash Total time: 50 minutes Servings: 6 5 tablespoons unsalted butter, divided 1 1/2 pounds Yukon Gold potatoes, cut into ½-inch cubes 1 red onion, minced 3/4 pound cold-smoked salmon, flaked into ½-inch chunks 1/2 cup heavy cream 1 tablespoon prepared horseradish 1 teaspoon coarse-grain mustard 1 garlic clove, finely chopped 1 tablespoon finely chopped fresh dill Salt and pepper 1/4 cup capers, drained 1/4 cup crème fraîche Lemon juice, to taste 2 tablespoons chopped chives 1.
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Here’s an adapted recipe for a dish served at Jake’s Grill in Portland, Ore.
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Gin- and chive-cured salmon Total time: 15 minutes, plus curing time Servings: 8 to 12 1/2 cup coarse sea salt 1/4 cup plus 2 tablespoons honey 2 tablespoons black peppercorns, toasted and cracked 1/2 cup finely chopped chives 1 (11/2 -pound) salmon fillet, skin on and pinbones removed 3 to 4 tablespoons gin 1.
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Ginger- and lemongrass-cured sable fish Total time: 15 minutes, plus curing time Servings: 8 to 12 1/4 cup plus 2 tablespoons coarse sea salt 1/2 cup sugar 1 tablespoon grated ginger 1 stalk lemongrass, dry outer leaves removed, inner stalk crushed (to release the oils) and coarsely chopped 2 tablespoons pink peppercorns, crushed 1 (11/4 - to 11/2 -pound) sable fillet, skin on and any pinbones removed About 3 tablespoons sake 1.
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Shrimp and basil frittata Total time: 30 minutes, plus cooling time for the frittata Servings: 6 as appetizer, 4 as main course 2 tablespoons butter 1/2 cup thinly sliced green onions (both green and white parts), about 4 onions 1/2 pound peeled small shrimp (70 to 100 per pound) 6 eggs 1/4 teaspoon salt 8 to 10 leaves of basil, torn into small pieces 1.
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Dear SOS: The shrimp tostones appetizer at Cafe Verde in Pasadena is delicious, unique and addictive.
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These cakes are baked and can be assembled ahead of time and then heated at the last minute.
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Homemade Creole seasoning blend and rich brown roux add a kick.
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Nagia’s orzo and smoked eel Total time: 30 minutes Servings: 2 Note: Smoked eel is available at select markets as well as online.
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Squid carbonara Total time: About 1 hour Servings: 2 Note: Adapted from Ludo Lefebvre.
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Dear SOS: We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas.
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Roasted salmon with marinated fennel and thyme Total time: 1 hour, plus marinating time for the fennel Servings: 8 Note: This gorgeous main course can be put together in 5 minutes, once you prepare the marinated fennel.
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Baked fish with mint (samcocho) Total time: 50 minutes Servings: 4 4 whole sea bass or Tai snapper (each about 3/4 pound), gutted and scaled Salt Fresh mint leaves 1 tablespoon olive oil Wrinkly potatoes Green cilantro sauce Red chile sauce 1.
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Total time: 1 hour Servings: 4 Note: From chef Michael Cimarusti at Water Grill in Los Angeles.
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Wild rice cakes with smoked trout Total time: 1 hour, 15 minutes Servings: 4 1 large or two small boiling potatoes, unpeeled (enough for 1 cup mashed) Olive oil 1 onion, chopped (about 2 cups) 3 cloves of garlic, minced (about 1 tablespoon) Salt and pepper 2 cups cooked wild rice 1 egg, lightly beaten 1 tablespoon flour 1/2 teaspoon grated nutmeg 2 green onions, chopped 1/2 pound smoked trout fillets, flaked 1/4 cup sour cream 1 heaping tablespoon prepared horseradish Juice of half a lemon 4 to 5 dashes Tabasco sauce 1 generous tablespoon fresh dill, chopped, plus more for garnish 1.
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Sugar snap peas and shrimp with chive mayonnaise Total time: 25 minutes Servings: 4 to 6 1 pound sugar snap peas, strings removed 1 pound shelled large shrimp 1/3 cup mayonnaise 1 teaspoon minced shallots 3 tablespoons minced chives 1 teaspoon lemon juice Sherry vinegar Salt, pepper 1.
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Pan-roasted halibut with grits, morels and spring onions Total time: About 2 hours Servings: 4 Notes: From David Lentz of the Hungry Cat in Hollywood Grits 2 cups heavy cream 2 cups water 2 garlic cloves, sliced 1 teaspoon salt 1 cup coarse grind grits 1.
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Alder-smoked scallops with fennel salad Total time: 45 minutes Servings: 4 Note: When buying scallops, look for “diver” or “dry-packed” scallops; these scallops are fresh with no added liquid, and their flavor is noticeably sweeter.
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Sockeye salmon with green garlic and favas Total time: 25 minutes Servings: 4 Note: Sockeye salmon is available from fish markets and select well-stocked markets.
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Total time: About 4 hours Servings: 16 Note: Bayou Magic Cajun Seasoning, gumbo file and Old Bay Seasoning (a spice mix) can be found in the spice aisle of most supermarkets.
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Active Work Time: 40 minutes Total Preparation Time: 2 hours Note: To clarify butter, microwave 3/4 cup (1 1/2 sticks) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom.
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Dear SOS: The Loews Madison Hotel in Washington, D.C., has a wonderful seafood salad on its dining room menu.
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Grilled romaine with walnuts, Parmesan and anchovy dressing Total time: 30 minutes Servings: 6 4 anchovy fillets 2 teaspoons minced garlic 1/2 teaspoon salt 1/2 cup olive oil 3 teaspoons lemon juice 3 (6-ounce) hearts of romaine 2/3 cup chopped, toasted walnuts 1 ounce Parmigiano-Reggiano 1.
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Total time: About 45 minutes Servings: 4 to 6 1/4 cup pine nuts 1 pound cleaned squid 6 tablespoons olive oil 2 tablespoons lemon juice 2 cloves garlic, minced 3 tablespoons minced fennel fronds 1 1/2 teaspoons coarse salt 2 bulbs fennel 4 cups arugula 1.
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Dear SOS: My husband and I recently ate at Opal Restaurant in Santa Barbara and had a cilantro and jalapeño sauce served over mahi-mahi that we are still dreaming about.
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Dear SOS: I have been enjoying the Peruvian ceviche at Ciudad in downtown Los Angeles for quite some time now.
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Dear SOS: Could you please get us the recipe for the delicious, mouth-watering Honey Shrimp with Walnuts at Typhoon restaurant at Santa Monica Airport?
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3 tablespoons extra-virgin olive oil 3 cloves garlic, minced 2 cups chopped onions 1 cup chopped celery 1 cup chopped fennel 5 small tomatoes, diced 1 tablespoon tomato paste 2 tablespoons red wine vinegar 1/2 cup dry red wine 1/2 cup cold water 1/4 cup minced parsley 1 tablespoon sugar or to taste 1 tablespoon fennel seeds Salt Freshly ground black pepper 2 pounds fish, such as cod, bass, halibut and red snapper fillets, cut into 1-inch dice Heat oil in large heavy pot over medium heat.
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Total time: 35 minutes Servings: 8 3 red bell peppers 1 small garlic clove, pressed or finely chopped 1/2 serrano chile, seeded 1 egg yolk, beaten Salt, pepper 1/4 cup olive oil 1.
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Swordfish with tomatoes and fennel Total time: 40 minutes Servings: 4 to 6 2 ( 3/4 - to 1-pound) swordfish steaks Salt Freshly ground black pepper 3 tablespoons olive oil 1 clove garlic, thinly sliced 1 1/2 teaspoons fennel seeds 1/2 cup white wine 1/2 pound whole cherry tomatoes 2 tablespoons slivered basil leaves 1.
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4 large tomatoes 1 pound thin green beans, ends cut 1 teaspoon thin strips of basil leaves 1 tablespoon extra-virgin olive oil1 pound smoked tuna, in 1 or 2 thick slices5 tablespoons mayonnaise 2 tablespoons capers, plus some juice 3 teaspoons lemon juice 3 tablespoons diced celery Salt Freshly ground pepper 4 anchovy filletsSlice off top 1/4 of tomato and, using melon baller, remove as much of insides as possible without breaking skin.
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Total time: 1 hour, 15 minutes Servings: 6 1 1/2 pounds mixed miniature tomatoes 1/2 teaspoon salt 4 whole cloves garlic 1 1/4 to 1 1/2 cups olive oil, divided 1 1/2 pounds fresh sardines (about 12) 1 clove garlic, minced Pinch dried Greek oregano Pinch dried red pepper flakes 4 tablespoons lemon juice, divided 2 cucumbers Red wine vinegar 1.
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Total time: About 35 minutes, plus 30 minutes chilling time Servings: 8 Note: Adapted from “I Love Crab Cakes!”
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Total time: 30 minutes, plus 1 hour for chilling Servings: 8 1 pound jumbo lump or Dungeness crabmeat 4 green onions, green part only, thinly sliced 1/4 cup chopped fresh cilantro (or flat-leaf parsley) 1/2 cup panko or fine dry bread crumbs 1/2 teaspoon Old Bay seasoning (or to taste) 1/4 cup mayonnaise Salt Freshly ground black pepper 1 large egg, lightly beaten 4 tablespoons ( 1/2 stick) unsalted butter 1/4 cup olive oil 1.
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Total time: 30 minutes Servings: 4 Note: Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien.
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Total time: 25 minutes Servings: 6 1/2 pound mixed miniature tomatoes 1 1/4 teaspoons minced tarragon 1/2 cup (1 stick) butter, plus 1 tablespoon 1 1/2 teaspoons minced shallots 6 Petrale sole fillets (about 2 pounds) Salt, pepper Red wine vinegar 2 tablespoons oil, divided 1.
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Total time: 40 to 50 minutes Servings: 6 Note: Spanish chorizo can be found at Spanish markets, most cooking supply stores and well-stocked markets. 1 1/2 cups flour 1/2 cup cornmeal 1 teaspoon sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup butter 3/4 cup heavy cream, plus extra for brushing 1.
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Total time: 45 minutes Servings: 4 Note: From Gabriela Camara of Contramar restaurant Chipotle mayonnaise 1 tablespoon lemon juice 1 large egg 1/4 rounded teaspoon salt 1/2 cup light olive oil 1 chipotle chile 1.
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Total time: About 50 minutes, plus 1 hour marinating time Servings: 4 Note: The achiote paste recipe is adapted from “The Essential Cuisines of Mexico” by Diana Kennedy.
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Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: For asparagus stock, reserve cooking liquid from other preparations. 3/4 pound thin asparagus 1/4 pound shell-on shrimp 5 cups water or reserved asparagus stock 3 tablespoons butter, divided 1/2 cup minced onion 1 1/2 cups Arborio rice 1/4 cup dry white wine Salt 2 tablespoons grated Parmigiano-Reggiano 2 tablespoons snipped chives 1.
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Total time: 35 minutes Servings: 2 Note: Fava beans are available at select Whole Foods and through West Central Produce.
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Active work time: 20 minutes Total preparation time: 45 minutes Dressing 3 tablespoons white balsamic vinegar 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 1/3 cup olive oil Salt, pepper 2 tablespoons minced parsley Combine the balsamic and white wine vinegars and the mustard in a small bowl.
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Total time: 40 minutes Servings: 4 Note: From the Lobster’s Allyson Thurber Lobster salad 1 pound cooked lobster meat cut into 1/2-inch chunks 1/2 cup mayonnaise 1/4 cup diced celery 1/4 cup thinly sliced green onions 1/4 cup peeled, seeded and diced tomato 1 tablespoon lemon juice Salt and fresh pepper to taste 1.
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Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: Serve the dish with an assortment of cracked peppers, including red, black, shichimi, Sichuan and sansho pepper, as well as roasted sesame seeds and one-half cup chopped chives, daikon sprouts and thinly sliced yuzu rind.
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Dear SOS: The paella at Bar Pintxo, Joe Miller’s restaurant in Santa Monica, is better than the paella I’ve had in Spain!
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Total time: 45 minutes, plus 1 1/2 to 2 hours cooking time for the beans Note: Pimentón de la vera, smoked Spanish paprika, is available at select gourmet markets and cooking stores.
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If you have an S.O.S. request, write to us at food@latimes.com
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Total time: 1 hour, 20 minutes Servings: 6 Note: Adapted from “Barefoot Contessa Back to Basics” by Ina Garten 2 cups diced butternut squash, cut into 1/2 -inch cubes (from about half of a peeled and seeded squash) 2 cups peeled and diced Yukon Gold potatoes, cut into 1/2 -inch cubes (about 2 potatoes) 2 cups peeled and diced parsnips, cut into 1/2 -inch cubes (about 3 large parsnips) 2 cups peeled and diced carrots, cut into 1/2 -inch cubes (about 3 large) Olive oil Kosher salt Freshly ground black pepper 1 tablespoon minced garlic 6 (8-ounce) skinless fish fillets, such as striped bass or halibut 6 thin slices prosciutto di Parma 8 tablespoons (1 stick) butter 6 sprigs fresh rosemary 3 tablespoons lemon juice (from 1 large lemon) 8 lemon wedges 1.
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Canned tuna is so commonplace you might think it’s crazy to make your own.
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Tuna, potato and green bean salad Total time: 50 minutes Servings: 4 to 6 1 pound conserved tuna, plus some of its oil, at room temperature 1/4 cup finely diced red onion, divided Salt 1 1/2 pounds small boiling potatoes, unpeeled Freshly ground black pepper Sherry vinegar 1 tablespoon capers 3/4 pound green beans, stem ends removed 1 tablespoon olive oil 4 anchovy fillets, preferably salted 2 jarred roasted red peppers, such as piquillo, cut into strips 2 teaspoons chopped parsley 1.
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Total time: 25 minutes, plus cooling time Servings: Makes about 1 pound, or 2 cups flaked 1 pound fresh tuna (albacore or yellowfin), cut 1 to 2 inches thick 1 teaspoon salt 1/2 teaspoon crushed red pepper flakes 2 tablespoons sliced garlic Freshly ground black pepper 1 bay leaf 1 piece lemon peel (about 3/4 inch by 2 inches) 1 cup olive oil, plus more if necessary 1.
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Total time: 20 minutes, plus chilling time Servings: 8 to 10 1 quart of oysters in their liquor 1/2 cup cider vinegar 1 teaspoon salt 1/8 teaspoon mace 10 cloves 10 peppercorns 10 allspice berries 1/8 teaspoon cayenne pepper 1.
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Total time: 30 minutes plus chilling time Servings: 10 Note: Adapted from a recipe by Josef Centeno.
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Total time: 45 minutes Is romesco becoming the new pesto?
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Total time: 25 minutes, plus 1 to 2 hours marinating time Servings: 2 Note: Adapted from a recipe by George Laguerre of TiGeorges’ Chicken 3 cloves garlic, chopped 2 teaspoons salt 1/4 teaspoon pepper 1 teaspoon paprika 1/4 teaspoon oregano 1/4 teaspoon parsley 3 teaspoons fresh Key lime juice 1/4 cup olive oil 1 (2-pound) red snapper, cleaned Canola oil for frying 1/2 cup flour 1.
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Total time: 40 minutes Servings: 6 to 8 Note: Rice vermicelli and rice paper wrappers are available in well-stocked Asian sections of most supermarkets.
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Subtler than smoked salmon, gravlax has a velvety texture and a delicate taste, particularly when it’s scented with notes of anise and licorice the way Amy Scattergood prepared it for a story on brunches.
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Total time: 40 minutes, plus heating time for the coals Servings: 6 1/2 cup flour 1/2 cup cornmeal Salt Freshly ground black pepper 6 (10 to 12 ounces each) trout, scaled and cleaned 2 lemons, cut into 1/8-inch-thick slices 2 tablespoons capers 12 sprigs parsley Bacon grease, butter or shortening for frying 1.
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Total time: 50 minutes Servings: 4 Note: Serve with rice. 8 small banana leaves, or 8 (10-by-12-inch) sections of larger leaves, thick ribs removed 2 jalapeños, stemmed (seeded, if desired, for less heat) 2 garlic cloves 2 cups parsley leaves 2 cups cilantro leaves Finely grated zest and juice of 2 limes 1/2 teaspoon sea salt 1/2 cup best-quality olive oil 4 (6-ounce) fillets of Pacific halibut, skin off 1.
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Total time: 30 minutes Servings: 4 Note: This dish is inspired by the classic pulpo a la gallega, which is boiled octopus sprinkled with pimentón, olive oil and sea salt.
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Total time: 40 minutes Servings: 4 to 8 Note: Adapted from “What’s Cooking, Alaska?”
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Total time: 15 minutes, plus marinating time Servings: 2 to 4 Note: This recipe calls for bamboo skewers. 1 pound cleaned, tail-on jumbo shrimp (12 to 16) Charmoula (see recipe), divided 1 large lemon, sliced crosswise into 1/8 -inch slices Oil for the grill 1.
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Total time: 30 minutes Servings: 4 Note: Moroccan olives are available at Whole Foods and specialty markets.
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Some exotic mushrooms may be becoming commonplace.
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Total time: 45 minutes, plus 1 hour marinating time Servings: 8 as an appetizer, 4 as a main course Note: From test kitchen manager Noelle Carter.
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Canele’s pan-seared snapper
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Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station.
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READER Phyllis Stewart wrote requesting the recipe for the baked fillet of sole from Café des Artistes in Hollywood.
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Total time: About 25 minutes Servings: 4 1 cup mayonnaise 1 tablespoon each finely chopped tarragon, flat-leaf parsley and chervil 2 tablespoons chopped chives 1 tablespoon drained and rinsed capers 2 teaspoons minced shallot 2 teaspoons lemon juice, or to taste Salt Freshly ground white pepper Freshly ground black pepper 4 thick fillets (5 to 6 ounces each) flounder, sole or other mild fish, skinless 3/4 cup flour 2 large eggs, beaten with 3 tablespoons milk 1 1/2 cups panko (Japanese bread crumbs) Vegetable or canola oil for frying 1.
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Garlic shrimp with grilled tomatillo sauce Total time: 25 minutes Servings: 2 to 4 1/2 pound cleaned, peeled large tail-on shrimp Olive oil 1 small clove garlic, pressed through a garlic press Salt, pepper 3/4 pound tomatillos, each cut into six wedges (eight if the tomatillos are large) 4 green onions 1 small serrano chile 1/8 teaspoon freshly ground cumin 1 teaspoon chopped fresh oregano leaves Tortillas 1.
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Total time: 45 minutes, plus 1 to 2 hours for marination Servings: 6 Note: Adapted from “Doña Tomás” by Thomas Schnetz and Dona Savitsky 1 tablespoon olive oil 1 clove garlic, thinly sliced 1/4 cup plus 1 tablespoon apple cider vinegar, divided Kosher salt Pinch dried oregano Pinch ground cumin Pinch ground allspice 1 red onion, sliced paper thin and submerged in cold water for 1 hour 4 chiles de árbol 2 teaspoons canola oil 1/4 cup hulled pepitas (pumpkin seeds) 1/4 cup sesame seeds 1 clove garlic 4 (6-ounce) albacore tuna steaks, 1 1/2 inches thick Freshly ground pepper 3 tablespoons canola oil 2 teaspoons unsalted butter, at room temperature 1/4 bunch cilantro, stemmed, washed, dried and coarsely chopped, for garnish ( 1/4 cup) 1.
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Total time: 40 minutes Servings: 6 VIDEO: Watch this recipe being made in the L.A.
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Total time: 1 hour Servings: 6 to 8 3 tablespoons butter 1 large bulb fennel, finely diced, stalks and fronds reserved separately 3 tablespoons dry white wine 1 cup whipping cream 2 teaspoons minced shallot 1 tablespoon Pernod 4 cups rock salt 3 tablespoons fennel seed 2 tablespoons whole black peppercorns 2 dozen oysters 1.
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Total time: 35 minutes Servings: 6 to 8 6 tablespoons butter 3 teaspoons coarsely chopped garlic 2 to 5 canned chipotle peppers plus 1 1/2 tablespoons adobo (liquid reserved from the can) 4 cups rock salt 2 dozen oysters 1.
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Total time: 35 minutes Servings: 4 Note: Adapted from a recipe in “The Country Cooking of France” by Anne Willan 1 (1 1/4 - to 1 1/2 -pound) center-cut salmon fillet 1 leek, green part only, cut in thin strips (a few inches long and 1/8 -inch thick) 1 carrot, cut into julienne strips Medium bunch fresh tarragon Salt and pepper 1 tablespoon butter 3/4 cup heavy cream 1 1/2 teaspoons Dijon mustard, more to taste 1.
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Total time: About 45 minutes Servings: Makes 2 sandwiches Notes: Adapted from “Cooking the Gullah Way: Morning, Noon, & Night” by Sallie Ann Robinson. 1 dozen large or jumbo shrimp, peeled and deveined 1 teaspoon salt 1 teaspoon black pepper 1 heaping teaspoon garlic powder 1 teaspoon paprika 1 1/2 cups vegetable or canola oil 1 medium onion, sliced crosswise into 1/2 -inch rings 1 egg 1/2 cup milk 1 cup flour 2 teaspoons mayonnaise 1 teaspoon mustard 4 slices good-quality French or country white bread 4 pieces lettuce 4 slices tomato 1.
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Total time: 1 hour, 25 minutes Servings: 4 Note: From Maze restaurant chef de cuisine Josh Emett in New York 1 cauliflower head 2 cups heavy cream Sea salt Finely ground black pepper 1/2 teaspoon pink peppercorns 1/2 teaspoon Sarawak peppercorns 1/2 teaspoon white peppercorns 1/2 teaspoon Sichuan peppercorns 2 cups golden raisins 3 tablespoons olive oil, plus more for deep-frying, divided 3/4 cup semolina flour 1/4 cup cornstarch 1/2 teaspoon curry powder 5 ounces ( 1/2 cup plus 2 tablespoons) beer 5 ounces ( 1/2 cup plus 2 tablespoons) Perrier Flour for dredging the cauliflower beignets 12 scallops 1.
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Total time: 1 hour Servings: 8 (makes 32 dumplings) 1/2 pound peeled, cleaned medium Pacific shrimp 1/2 pound sea scallops 1/2 pound fresh Dungeness crab meat 1/4 cup chopped garlic or regular chives 1 tablespoon minced ginger 1 tablespoon rice wine or dry sherry 2 teaspoons tamari or soy sauce 1 teaspoon sugar Pinch freshly ground white pepper 1 egg white About 32 round dumpling wrappers Peanut oil if frying, or oil for greasing the steamer rack 1.
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Total time: 1 hour, 10 minutes Servings: 6 to 8 Note: Adapted from “The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa” by Marcus Samuelsson.
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Total time: 50 minutes plus 30 minutes marinating time Servings: 4 Note: This recipe is an adaption and combining of two recipes from Marcus Samuelsson’s “The Soul of a New Cuisine.”
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Total time: 30 minutes Servings: 4 Note: Adapted from “Piri Piri Starfish.” 1/2 cup olive oil (more as needed), divided 2 garlic cloves, peeled and slightly crushed 4 ripe tomatoes, peeled and chopped Salt, pepper 4 onions, thinly sliced 1/4 cup plus 2 tablespoons white wine vinegar 2 (1-pound each) tuna steaks, about 1 1/2 inches thick, halved crosswise 1 1/2 cups dry breadcrumbs 2 tablespoons chopped parsley 1.
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Total time: 55 minutes, plus chilling time Servings: 12 canapes Note: Adapted from “The French Laundry Cookbook” by Thomas Keller Avocado salsa 3 tablespoons very finely diced red onion 3 tablespoons peeled, seeded and very finely diced cucumber 1/4 cup plus 2 tablespoons very finely diced avocado 1 teaspoon olive oil Squeeze of lemon juice Salt Freshly ground black pepper 1.
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Total time: 15 minutes Servings: 6 Note: Find live spot prawns at Pearson’s Port in Newport Harbor, Los Angeles Fish Co., Fish King in Glendale, Santa Monica Seafood, selected 99 Ranch markets and other Asian markets. 2 (15-ounce) cans garbanzo beans 2 teaspoons minced garlic, divided Pinch dried red pepper flakes 1/2 teaspoon ground cumin 1 1/2 teaspoons salt, divided 1/2 cup olive oil, divided 2 tablespoons lemon juice 3/4 pound grape or cherry tomatoes, halved 2 pounds spot prawns 4 cups torn arugula leaves 1.
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Total time: 20 minutes, plus pickling time for the vegetables.
