On a recent very quick trip to NYC my mom and I visited Kin Shop. I’ve been before, loved it, and thought it was a place she’d like. We tried some excellent (and super spicy) grilled shrimp.
Some lovely (though maybe slightly chewy) grilled squid.
A delicate fish curry redolent of coconut milk.
And some goat massaman curry that had some of the most tender meat I’ve ever eaten.
The best dish, however had to be a duck larb. I almost found it too spicy to eat, but somehow I couldn’t stop.
So I was thrilled when I found the exact recipe on serious eats. My home made version was slightly less spicy and I fried up the duck skin into chicharones to garnish with.
Tonight’s reward for getting enough chores done this afternoon. So easy: season a tenderloin with salt, pepper, and pimenton and seal it with herbs and garlic (I used fresh rosemary, thyme, and oregano). Sous vide at 137 for at least 2 and up to 4 hours. It will be the juiciest tenderloin you’ve ever had (and without the hassle of brining). Serve with sherried tomato chickpeas.
Stand-ins because I’ve not been able to find any good peonies at our farmers market this year.
One of my favorite memories of living in London is whiling away a Sunday afternoon with friends and eating meat and two vege with Yorkshire pudding at the local pub (luckily there were some excellent gastro-pubs in my vicinity). So recently when I had some co-workers over for Sunday lunch I decided to put a creative spin on the old stand-by. Since Indian food and British culture are inextricably intertwined (just get anybody going on the origins of butter chicken) I decided to make an Indian pub lunch. The menu was:
The table setting was simple but festive: And the menu came together easily. Boneless lamb legs were marinated and in tandoori paste (I just use store-bought Patak’s mixed with really good greek yogurt) and then roasted in a pan on the BGE with garbanzo beans and onions underneath. While that was cooking creamed some spinach with curry powder and topped it with fresh paneer I’d made the night before (more on that later).
And blanched some peas and spinach to add to the beans which were redolent of lamb by the time the meat was cooked:
As a stand in for Yorkshire pudding I used parathas and for the sweet we had strawberry trifle. This was a sort of semi-homemade effort. I made the custard and used fresh whipped cream topped with crushed candied violets and lime, but bought lady fingers pre-made. Overall it was a festive sort of party and a little unusual at that.
It might seem strange to suggest that duck confit is a simple dinner, but using a sous vide machine makes preparing it easy. The night before you want to eat them, kosher duck legs with salt, pepper, garlic and herbs (I used thyme, rosemary, and sage). In the morning rinse them and seal in a bag with a couple table spoons of duck fat. Drop them in the machine at 167 degrees. Ten hours later when you come home from work crisp the skin and dinner is done.
I’ve been making these for a few months but until last night they were never perfect. I just couldn’t get uniformly crisp skin like you find in restaurants. Then while sitting at Bistro Bis with our friend Jeff, watching him eat their excellent confit, I happened to mention my travails. He pointed out that deep frying them instead of broiling or crisping in a pan might be the key. Well the man is a genius! Finally, perfect, restaurant quality duck legs! Yay! I served these with potatoes grilled with some of the fat the legs were cooked in and peas and asparagus sautéed with olive oil.
When your AC goes out on a hot weekend and it’s topping 85 inside your house the last thing you want to do is heat up the kitchen. Enter the Big Green Egg. We bought an XL (which is a beast) in lieu of certain furniture when we bought our house (yes there’s still some Ikea from law school lurking around). It was a great investment. Because of it’s ability to cook high and low it’s incredibly versatile. We even cooked part of our thanksgiving dinner on it (https://gigglinggourmand.wordpress.com/2013/12/02/thanksgiving-meat/). So when you’re sweltering away, light it up until it’s really hot and throw some shrimp (coated in olive oil, salt, pepper and cayenne) on until they start to char a bit and are just cooked. Pull them off, drizzle in garlic butter and you’re set.
Serve with a simple salad of watermelon chunks with tomatoes, English cucumber, basil, feta (and pickled red onions if you have them) in a sherry vinaigrette (it’s pretty much the salad version of gazpacho). and wallah you have a lovely summer meal that didn’t require turning on a single kitchen gadget.
P.S. I usually like to use bigger shrimp but these were what we had on hand and came out really well actually.
When the Bob and I were last in London one of the most fun restaurants we visited was called Bubbledogs (https://gigglinggourmand.wordpress.com/2014/01/10/bubbledogs-london/). It seems to have become a trend everywhere to open restaurants that serve all sorts of interesting takes on the regular old frank.
I’ve never been a huge hot dog fan but when you pile them with toppings suddenly they seem far more interesting. These versions we made at home today included avocados, daikon, kale kimchi, and Japanese mayonnaise. Maybe not all American but pretty darn delicious. (