Recipe Roundup: Southern Seafood Spectacular

Recipe for Cornmeal-Crusted Oysters with Sriracha Rémoulade, adpated by the James Beard Foundation

 

Make yourself a pitcher of sweet tea to sip alongside this Southern-inspired menu of fried oysters, sweet olive-oil poached shrimp, a spicy crayfish ragout, and a towering coconut cake. Porch swing not included.

 

Cornmeal-Crusted Oysters with Sriracha Rémoulade

You'll want to dip everything in your fridge into the spicy, lime-spiked mayo that accompanies these crisp fried oysters.

 

Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and Basil

Butter beans are a Southern staple, but lima beans make a fine substitute.... Read more >

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Recipe Roundup: On the Grill

Grilled Hanger Steak with Peperonata

 

There's nothing like a smoky, grilled piece of meat or fish to remind us why we love summer. (A six-pack of ice-cold beer doesn't hurt either.) Here are some of the grilled dishes on our current must-cook list:

 

Grilled Salmon with Summer Salad
A salad of corn, tomatoes, and basil dressed with a Dijon vinaigrette transforms perfectly cooked salmon fillets.

 

Grilled Hanger Steak with Peperonata
Hanger steak only needs a brief sear on the grill, while the peperonata comes together in about 20 minutes.

 

Spicy Grilled Shrimp and Pancetta
Easy. Fast. Addictive.

 ... Read more >

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Triar Seafood Donates Proceeds to JBF Scholarship Drive

Triar Seafood will donate a percentage of red shrimp sales to the James Beard Foundation Silver Anniversary Scholarship Drive

 

One of the James Beard House's most valued suppliers, Triar Seafood has provided chefs with pristine quality, responsibly sourced seafood for over 20 years. And for the next two months, this fine purveyor is also giving support to the next generation of chefs.

 

From now until the end of November, a percentage of sustainably harvested Royal Red shrimp purchases from Triar Seafood will be donated to the James Beard Foundation Silver Anniversary Scholarship Drive. This beautiful, coral-red species is sought after by discerning chefs for its delicate flavor, superior texture, and numerous culinary applications. Collected off the coast of St. Augustine, Florida, these prized shrimp are delicious as sashimi, ceviche, in salads,... Read more >

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Recipe: Lomo-Wrapped Shrimp with Grilled Bread, Pistou, and Smoked Paprika Vinaigrette

 

Sure, bacon-wrapped shrimp is tasty, but the finger food's dated status precludes us from ever preparing it for guests, lest they be reminded of hairspray-shellacked 'dos and other '80s trappings that are best forgotten.

 

Thankfully, chef John Taus of the Corner in Philadelphia has pulled this combination back into the present: he retires the bacon in exchange for tissue-thin slices of lomo embuchado, a dry-cured pork tenderloin from Spain. A parsley-based pistou and fiery paprika vinaigrette round out this elegant, Mediterranean-inspired update.

 

Get the recipe here.  

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Recipe: Pan-Roasted Shrimp with East Indian Spices

Recipe for Pan-Roasted Shrimp with East Indian Spices

At his Beard House dinner, Uttam Singh Rawat of Mehndi in Morristown, New Jersey, served these Thai bird's-eye chile–spiced shrimp as an hors d’oeuvre, but they make for a hearty main course when served over rice—and the whole dish comes together in under an hour. Get the recipe here.

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February's Best Recipes



Here are our recipe tester's favorite recipes from the last month:

Patatas Bravas with Fried Eggs and Chorizo
Ryan Poli of Chicago's Tavernita adds pan-fried chorizo and eggs to this tapas-bar standard.

Shrimp Rillettes
This sweet and spicy spread from Atlanta-based chef Linton Hopkins is equally at home at a dinner party or among your beer-slugging sports buddies.

Riesling-Poached Pineapple with Rosemary Whipped Cream and Pink Peppercorns

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Super Bowl Recipe: Linton Hopkins's Shrimp Rillettes

shrimp rillettes

Your football buddies might raise an eyebrow if you serve this oh-so-French-sounding spread from Atlanta-based chef Linton Hopkins at your Super Bowl party. But once they get a taste of the sweet shrimp paste that's been whipped with cayenne pepper and a generous dose of butter, they'll be parked by the ramekin for the rest of the game, alternating between rillettes-slathered chips and slugs of all-American lager. Get the recipe here.

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Triar Seafood Donates Proceeds to JBF Scholarship Drive

shrimp

One of the James Beard House's most valued suppliers, Triar Seafood has provided chefs with pristine quality, responsibly sourced seafood for over 20 years. And for the next month, this fine purveyor is also giving support to the next generation of chefs. From now until the end of February, a percentage of every purchase of sustainably harvested Royal Red shrimp from Triar Seafood will be donated to the James Beard Foundation Silver Anniversary Scholarship Drive. This beautiful, coral-red species is sought after by discerning chefs for its delicate flavor, superior texture, and numerous culinary applications. Collected off the coast of St. Augustine, Florida, these prized shrimp are delicious as sashimi, ceviche, in salads, sautéed, and more. While chiefly a wholesale supplier, Triar Seafood will also deliver to home

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Market Haul: December 5



This week’s CSA box includes what will likely be the last of the season's broccoli, along with some gorgeous Brussels sprouts, crunchy kohlrabi, and plenty of root vegetables.

The Haul: Russet potatoes, Tuscan kale, Brussels sprouts, broccoli, carrots, beets, sweet potatoes, kohlrabi, parsley

The Menu Ideas:

Southern Indian Vegetable Curry [Jamie Oliver] Ignore the long list of ingredients and adapt this recipe according to what you have on hand. Don’t like okra? Sub in cauliflower. Need to use up some carrots? Throw them in. The curry leaves are optional but coconut milk is a must.

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Recipe: Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and Leeks

Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and LeeksThis soulful pumpkin soup, which Scott Conant served at his recent Beard House dinner, bears the chef's signature, rustic-meets-refined style. All that's missing is a hunk of crusty bread to mop up the last drops.

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