Best Food Reading for 08/17/2017

Print Friendly, PDF & Email
Rate this post
  • “Shrimp/prawns, so often overcooked in boiling water, are beautifully poached in butter—they remain tender, do not become rubbery, and develop an almost unfamiliar sweetness. What better pairing for buttery shrimp than butter-loving grits? One of the great regional American dishes, it is a specialty of low country, South Carolina.”

    tags: f shrimp

  • “This popular southwestern dish boasts rich bites of pork in a sauce dominated by green chiles. For our version, we used a combination of Anaheim and jalapeño peppers. To achieve the cohesive flavor and mild vegetal taste that we liked, we used canned, diced tomatoes and more than 2 pounds of chiles, along with 3 pounds of boneless pork butt—our preferred cut for its rich meatiness. To reduce the hands-on time, we started the pork with water in a covered pan to render the fat, then let the even heat of the oven cook the chili. Adding the jalapeños just before serving gave a fresh hit of heat. The chiles can be roasted and refrigerated up to 24 hours in advance.”

    tags: f

  • “The secret to a good Thai larb is the roasted rice powder, which adds texture and also thickens the dressings, helping them to stick to the chicken. Served with some raw vegetables, it makes for a great light dinner. You could also try this with pork, beef or turkey mince.”

    tags: f

Posted from Diigo. The rest of my favorite links are here.