I have a confession to make. Shellfish scare me. First, I’m afraid that I’m secretly allergic to them and will have a terrible reaction (it hasn’t happened yet). Second, I’m not confident in my ability to properly cook them. Too little time, and you have raw seafood which may be harmful. Too much, and you have overcooked, chewy sea-protein.
But you have to face your fears sometime, and yesterday was that day. I was pretty impressed with this recipe, and for someone who has all the above fears and isn’t too thrilled with shrimp’s texture, found I actually enjoyed eating it. The directions are straightforward and easy to follow. The only thing I found problems with was peeling and deveining my own shrimp. It was a full immersive, play with your food moment, but it was also frustrating. If you eat shrimp frequently, I would recommend getting a special knife to do this peeling. Otherwise, you can use a paring knife and take some more time to get those shrimps clean. Continue reading →
As a relatively recent tradition, my family has started visiting California every summer- picking a new city to explore each time we go. My uncle joins us and we have a fun week of rude jokes and adventures. He makes a chicken and salad dish and eats it every night for the past 3 years. That’s right. Every day. I don’t blame him; it is wonderful in its simplicity and has a clean taste. I’ve already asked for it twice this week. To round it out, we added my Mom’s recipe for roasted potatoes.
Each part of the meal has its own ingredients and directions, so you can make individual parts, although I recommend making it all together. The portions depend on how much you can eat, but it is easily saved for leftovers the next day (or two). Also, the measurements are estimates, so you may need to play around with the recipe to suit your own tastes, oven, and altitude.
I recently took a trip to Charleston, South Carolina, and found that the main activity there is eating. Which is perfectly fine with me. Although Florida is in the south, I don’t really think it is part of THE South. So it was fun to walk around Charleston and try traditional southern cooking, along with some twists.
One thing I noticed was that a lot, and I mean a lot, of things were made with bacon. I had a yeast doughnut with maple glaze and bacon at Glazed, and it was one of the best things I ate. Although I can’t recreate that (…or can I…) I can recreate another recipe that uses bacon. I went on Charleston Culinary Tours and through their farmer’s market tour, had some amazing dishes. But one small component really stands out for me, and that was a small sweet potato and bacon hash side. Below is me and my mother’s reproduction.