Fish tacos

From Cook's Illustrated

Serves 4 to 6. Published February 15, 2005.

Halibut or haddock can be substituted for the cod.

Ingredients

4 - 5	cups vegetable oil
1	cup all-purpose flour
1	teaspoon table salt
1/2	teaspoon ground cumin
1/4	teaspoon ground black pepper
1/4	teaspoon cayenne pepper
1	cup light-colored beer
2	pounds skinless cod , cut into 4- by 1-inch strips
12	(6-inch) corn tortillas or flour tortillas
1 1/2	cups recipe Chipotle Mayonnaise (see related recipe)
3	cups shredded iceberg lettuce
1 1/2	cups diced tomato
	Lime wedges (for serving)

Instructions

1. 1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Pour the oil into a large Dutch oven until it measures 1 inch deep. Heat the oil over medium-high heat until it reaches 375 degrees.
   

2. 2. Meanwhile, whisk the flour, salt, cumin, black pepper, and cayenne together in a large bowl. When the oil is almost ready, whisk the beer into the flour mixture until completely smooth.
   

3. 3. Wrap a stack of corn or flour tortillas in foil and warm on a baking sheet in the 200-degree oven while frying the fish.

4. 4. Pat the fish dry with paper towels. Add half the fish to the batter and stir gently to coat. Following the photo, use tongs to lift the pieces of fish from the batter, one at a time, allowing any batter to drip back into the bowl, and add to the hot oil.

5. 5. Fry, stirring the fish gently to prevent the pieces from sticking together, until golden brown, about 5 minutes.

6. 6. Remove the fried fish from the oil and let drain briefly on paper towels. Transfer the drained fish to a wire rack set over a baking sheet and keep warm in the oven. Return the oil to 375 degrees and batter and fry the remaining fish. Smear each of the warm tortillas with 2 tablespoons Chipotle Mayonnaise, then sprinkle with 1/4 cup lettuce and 2 tablespoons tomatoes. Add 1 piece of the fried fish to each tortilla and fold the tortilla over the fish. Serve with lime wedges.

New England clam chowder

From Cook's Illustrated

Serves 6 (about 2 quarts). Published March 1, 1998.

During spring and summer, shellfish spawn, leaving them weak, perishable, and off-flavored. Although clams recover from their spawning phase more quickly than mussels and oysters, they should be avoided from late spring through midsummer.

Ingredients

7	pounds medium-size hard-shell clams , such as littleneck, topneck, or small cherrystone, washed and scrubbed clean
4	slices thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces
1	large Spanish onion , diced medium (about 2 cups)
2	tablespoons unbleached all-purpose flour
3	medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium
1	large bay leaf
1	teaspoon fresh thyme or 1/4 teaspoon dried thyme
1	cup heavy cream
2	tablespoons minced fresh parsley leaves
	Table salt and ground black pepper

Instructions

1. 1. Bring clams and 3 cups water to boil in large, covered soup kettle. Following illustration 1, below, steam until clams just open, 3 to 5 minutes. Transfer clams to large bowl; cool slightly. Following illustrations 2 and 3, remove clams from shells by opening clams with a paring knife while holding over a bowl to catch juices. Next, sever the muscle from under the clam and remove it from the shell. Reserve meat in bowl and discarding shells. Mince clams; set aside. Pour clam broth into 2-quart Pyrex measuring cup, holding back last few tablespoons broth in case of sediment; set clam broth aside. (Should have about 5 cups.) Rinse and dry kettle; return to burner.
   

2. 2. Fry bacon in kettle over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in reserved clam juice. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender, about 10 minutes. Add clams, cream, parsley, and salt (if necessary) and ground pepper to taste; bring to simmer. Remove from heat and serve.

Bouillabaisse style fish stew

From Cook's Illustrated

Serves 8 to 10. Published September 1, 2001.

If you decide to make the fish stock ahead, it must be used within 2 days or frozen and defrosted. Use only the freshest fish. Monkfish, sea bass, and ocean perch or red snapper make up our favorite combination, but you can create your own according to the related tasting, "Choosing Seafood for Bouillabaisse". The chopped vegetables for the stock must be fairly small (no larger than 1 inch in diameter) and evenly cut. The rouille must be made the day you are planning to serve the bouillabaisse.

Ingredients

Fish and Shellfish Marinade
8	ounces shell-on shrimp (small) (41/45), peeled and shells reserved for fish stock
8	ounces large sea scallops , side muscles removed and each scallop halved
1 1/2	pounds fish fillets , cut into 1- to 1 1/2-inch cubes (see note or related tasting for suggestions)
2	teaspoons sea salt or table salt
1/4	teaspoon red pepper flakes
3	cloves garlic , minced or pressed through garlic press
1/2	teaspoon saffron threads
1/3	cup shredded fresh basil leaves
4	tablespoons olive oil
3	tablespoons Pernod
Fish Stock
1	bulb fennel , chopped medium (about 2 cups)
1	large carrot , chopped medium (about 1 cup)
2	medium onions , chopped medium (about 2 cups)
4	tablespoons olive oil
3	garlic heads, outer papery skin removed, but heads intact
1	bottle dry white wine (750ml) (preferably white Côtes de Provence)
	2 (28-ounce) cans diced tomatoes with juice
2	large leeks (white and green parts included), split lengthwise, then chopped, washed thoroughly, and drained (about 4 cups)
3	pounds fish frames , gills removed and discarded, frames rinsed and cut into 6-inch pieces
	reserved shrimp shells
1	bunch fresh parsley leaves , stems only
5	sprigs fresh thyme
2	bay leaves
2	teaspoons whole black peppercorns
2	teaspoons sea salt or table salt
	orange zest from two oranges, removed in large strips with vegetable peeler
1/2	teaspoon saffron threads
Stew
2	pounds mussels , shells scrubbed and beards removed
	Table salt and ground black pepper

Instructions

1. 1. Combine all fish and shellfish marinade ingredients in large nonreactive bowl; toss well, cover flush with plastic wrap, and refrigerate 4 hours.

2. 2. Meanwhile, stir fennel, carrot, onions, and oil together in 8-quart heavy-bottomed stockpot or Dutch oven. Cover pot and set over medium-low heat; cook, stirring frequently, until vegetables are fragrant, about 15 minutes. Place garlic in large heavy-duty plastic bag and seal. Smash garlic with rolling pin or meat pounder until flattened. Add smashed garlic to vegetables and continue to cook, stirring frequently, until vegetables are dry and just beginning to stick, about 15 minutes more. (Take care not to let garlic burn.) Add wine and stir to scrape pot bottom, then add tomatoes and their juices, leeks, fish frames, shrimp shells, parsley stems, thyme, bay leaves, peppercorns, salt, and 4 cups water. Bring to simmer over medium-high heat, reduce heat to medium-low, and simmer, pressing down on fish bones occasionally with wooden spoon to submerge, until stock is rich and flavorful, about 1 hour.

3. 3. Strain stock through large fine-mesh strainer or chinois into large bowl or container (you should have about 9 cups); rinse and wipe out stockpot and return strained stock to pot. Bring stock to boil over high heat and simmer briskly until reduced to 8 cups, about 10 minutes. Off heat, add orange zest and saffron. Let stand 10 minutes to infuse flavors. Strain stock through mesh strainer and set aside.

4. 4. Return fish broth to clean 8-quart stockpot and bring to rolling boil over high heat. Stir in marinated fish and shellfish along with mussels, cover pot, and return to simmer; simmer for 7 minutes, stirring a few times to ensure even cooking. Remove pot from heat, cover, and let stand until fish is cooked through and mussels have opened, about 2 minutes. Season to taste with salt and pepper; ladle into bowls, and float one garlic-rubbed crouton topped with dollop of rouille in each bowl (see related recipes). Serve immediately.

The shrimp burger

From Washingtonian.com

How To Build a Better Burger, part 9

The Shrimp Burger

By Jamie Leeds of Hank’s Oyster Bar

1 large red bell pepper, finely diced
1 bulb fennel, finely diced
1/2 cup corn kernels
1 tablespoon chopped garlic
1 tablespoon chopped shallots
2 pounds rock shrimp, shelled and deveined
1/4 cup buttermilk
1 tablespoon chopped Italian parsley
1 tablespoon chopped basil
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 cup panko bread crumbs
2 tablespoons vegetable oil
2 cups baby arugula
4 tablespoons Dijon mayonnaise
4 buns

In a sautee pan set over high heat, caramelize the pepper, fennel, corn, garlic, and shallots. In a bowl, combine a pound of shrimp with the buttermilk. Fold in the remaining shrimp, the sauteed vegetables, and herbs. Season with salt and pepper. Refrigerate until cold.

Shape the mixture into 4 patties. Coat in bread crumbs. Heat the vegetable oil in a pan over medium-low heat and sautee the patties until golden, about 3 minutes on each side. If necessary, finish cooking in a preheated 350-degree oven. Serve on a bun with Dijon mayonnaise and arugula.

The lobster burger

From Washingtonian.com

How To Build a Better Burger, part 1

We asked ten chefs to create recipes that go beyond ground chuck. And did they ever.

When it comes to burgers these days, anything goes. In restaurants, you’ll find patties both minuscule and supersize, fashioned from ingredients as unlikely as mushrooms and salmon and topped with everything from house-made ketchup to foie gras.

This winter, Citronelle chef Michel Richard will launch his new, more casual restaurant, Central, in DC’s Penn Quarter. It’ll offer not one but five kinds of burgers, including his crab, veggie, and tuna varieties and a classic Wagyu-beef rendition. Our favorite is one crafted from lobster and held together with a smooth scallop puree. It’s one of the most addictive burgers we’ve ever tasted.

We challenged nine other local chefs to come up with unconventional burger recipes—creations that reflect their cultures and sensibilities.

Some, such as the Vietnamese-style beef version from Minh’s in Clarendon, a Greek spin with lamb and tzatziki, and a summer savory-flecked chicken patty, are easy to pull off. A few others—like a marvelous Middle East–inspired veggieburger and an aromatic Indian-accented rendition—take a bit more time and energy.

And one, from Maestro chef Fabio Trabocchi, is pure luxury on a bun. It takes a full day—plus a few hundred dollars’ worth of Osetra caviar—to prepare.

Of course, we still love a good old cheeseburger, which is why we asked Charlie Palmer Steak chef Bryan Voltaggio to come up with one. He couldn’t resist toying with the standard, stuffing a manly portion of ground Angus with a sharp bleu cheese.

Fire up the grill, the sautee pan, or the oven and start flipping. All recipes serve four.

The Lobster Burger

By Michel Richard of Citronelle

4 lobsters (1 pound each)
1 large tomato, cut into 4 slices
1 clove garlic, sliced
1/2 teaspoon sugar
3 tablespoons olive oil
1/4 pound scallops
2 tablespoons milk
4 teaspoons mayonnaise
1/4 teaspoon soy sauce
1/2 teaspoon peeled and grated ginger
Salt and pepper to taste
4 brioche buns

Fill a large stockpot with water and bring to a boil.

Preheat the oven to 250 degrees. Set the tomato slices on a cookie sheet lined with parchment paper. Sprinkle with garlic and sugar, season with salt and pepper, and drizzle with 1 tablespoon of olive oil. Cook for 8 to 10 minutes and cool.

When the water is boiling, cook the lobsters for 5 minutes. Transfer to cold water. When the lobsters are cool, remove meat from the claws, legs, knuckles, and tail. Cut the meat into large pieces. Set aside in a bowl.

In a food processor, puree the scallops for a few seconds until smooth. Stir in 2 tablespoons of milk. Fold the scallop mixture into the lobster meat. Season with salt and pepper. Mold into 4 lightly packed patties and keep cold.

In a bowl, combine the mayonnaise, soy sauce, and ginger.

In a pan over medium heat, sautee the patties in 1 tablespoon of olive oil until golden, about 5 minutes on each side.

Split the buns and sprinkle with the remaining olive oil. Lightly toast. Serve the burgers with a slice of tomato and the ginger mayonnaise.

Aromatic salmon cooked in coconut milk

From BBC Food

By Josceline Dimbleby
Serves 4

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour

Ingredients
- 4 thick salmon steaks
- 2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
- 2 large cloves garlic, peeled and cut into small, very thin slices
- 350g/12oz tomatoes, peeled and halved
- 1 fresh red chilli, de-seeded and sliced as finely as possible
- 1 small yellow pepper, de-seeded and thinly sliced
- 4-6 cardamom pods, roughly crushed
- 400ml/14fl oz tinned coconut milk
- sea salt
- 2 limes, juice only
- handful of fresh mint leaves, chopped

Directions
1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top.