This will be quick, no pictures necessary, but I'm totally gonna plug Rick Moonen's Book "Fish Without A Doubt".
Rick Moonen is a god to the seafood world and has a great restaurant in Las Vegas. Have I been there? No, but my wife has, and she met Rick, and yeah she got his book and he signed if for me saying, "To Matt, Best Wishes, Enjoy the Ocean One Fish at a Time".
He is the beatnik chef who preaches sustainability and teaches the same. His book is a compendium on how to purchase, clean, and prepare fish any style. Don't know how to debeard a mussel or shuck and oyster...there is eduMAcation for that. Wanna know how to butter baste or butter poach? Sure...not a thing.
He thinks like an ocean creature...recreate the cooking environment to how they lived...example...Lobster.
I got no pictures, but I do have something new...
Salinity. Maine Lobsters live in salt water...if you're gonna steam them please, I beg of you try this out.
For every quart of water you use (Preferably 3 quarts for two 1.5lb lobster), throw in a 1/4 cup of salt (So that's about 3/4 a cup, seems like a lot, but this really works). We're all used to steaming this bad boys and girls, and we always see that whitish albumin looking stuff after the steaming. Do it this way, and you will be amazed. No white coagulated stuff, and they seem to come out of their shell easier.
Bring the water to a rolling boil, throw in the Lobsters, wait till the water rolls again and keep them for 1 minute, take them off the heat, and let them hang out in the hot water for ~10 minutes...drain, dry, eat till your are content (might need more lobster).
I have never had a better lobster, the salinity and clean taste was unprecedented.
Next preaching point, head on shrimp. "Ew, heads, yuck, you guys are so adventurous with your eating"...Not really, ball up guys, try something new.
1) Head on Shrimp are generally cheaper
2) The flavor the head gives changes the dish to something way better than the Cost- Co Shrimp Cocktail.
3) Prepare them with a little garlic, lemon juice, and butter in a pan after cleaning them.
4) Pull the head off and suck...
Bon Appetit
This is making me crave seafood at 9:38 a.m. Well done. Though I have to say, I've never tried head-on shrimp. I always thought you were supposed to leave the head attached when you suck, so if you see my husband walking around with a limp, now you'll know why... (Ha - sorry, you handed that to me.) Anyway, armed with a couple of cocktails, I think I could try that shrimp.
ReplyDeleteNo need for cocktails to try them, you will just enjoy them with all the great head sauce...bam, back in!
ReplyDelete