Skip to main content

Seafood Boil

 


2tbsp veg oil

1 3'' piece ginger finely grated

2 garlic cloves, finely grated

1/4 cup yello miso

2tbsp rice vinegar

2tbsp mirin

3tbsp soy sauce

1/2 tsp kosher salt

4tbsp butter

2tsp old bay seasoning or shichimi

3 baby sweet potatoes

1 lb mussles

2 ears of corn, quartered crosswise

4 scallions, separate, dark green, white and pale green, finely chopped

8oz green beans, trimmed

1 lb shell-on extra large shrimp

lime wedges


1/ 

heat veg oil in medium heat + ginger and garlic, stir often, until slightly golden, 1 min


quickly whisk in miso, gradually + vinegar, mirin, soy sauce, salt and 3 cups water, whisk until no lumps remain. Increase heat if needed to maintain a simmer



whisk in butter, 2tsp shichimi/old bay seasoning. As soon as butter metled, reduce heat as needed to maintain a simmer


2/

+ sweet potatoes, cover pot, cook unitl potatoes are just tender, 8-10mins


using a slotted spoon, transfer sweet potatoes to a large platter



3/

+ mussels, cover, cook utnil opened, 1-2 minutes.


using a slotted spoon, transfer to platter with sweet potatoes, discard any mussels that don't open



4/

+ corn, white and pale green scallions parts, green beans, shrimp


cover cook until shrimp are brigh pink and corn and green beans are tendaer, about 4 mins


transfter to platter and top with dark scallion greens



serve with lime wedges, divive cooking liquid among small bowls for dipping


Comments

Post a Comment

Popular posts from this blog

Rib eye with shrimp paste

 6tbsp veg oil 1 1/4 lb bone in rib eye (1 1/2" thick) yu choy or bok choy halved lenghtwise if large 2 scallions, cut into 1'' pieces 2 garlic cloves, crushed 1 lemongrass stalk, tough outer layer removed, chopped 3'' piece ginger sliced 1/2 cup shrimp paste or crab paste 1. meidum high heat, oil grill grate + large cast-iron skillet on grill steak + salt + pepper, + 1tbsp oil rub to coat 2. bok choy in large bowl, drizzle 1tbsp oil over and season with salt. toss 3. grill steak on grate until deeply browned, 2 min per side 4. heat 4tbsp oil in skillet, cook scallions, garlic, lemongrass, giner, stir, until fragrant and starting to brown, about 1 min. Stir in shrimp paste 5. when shrimp mixture is bubbling, transfer steak to skillet. Cook. Turn every few mins, until medium rare, thickest part 125 degree. about 7 mins transfer steak to cutting borad, let rest 10 mins, set skillet with sauce aside 6. Grill boy choy, turning occas. until wilted and charred in spots, ...
2 comments
Read more

Daikon And Grilled Chicken

  1. Cut radishes into quarters if smaller or into ½" pieces if larger + salt, pepper + 6 sliced scallions 2/ 2 Tbsp white wine vinegar + 1 Tbsp. prepared horseradish + 2 tsp. Dijon mustard 1/4 cup extra-virgin olive oil put half of the vinaigrette into the radish mixture 3/ 2 boneless chicken breasts, pound out to about 1/4'' thick. + salt and pepper on both sides 3 Tbsp. extra-virgin olive oil in skillet medium-high heat press down chicken firmly for good contact, 5 mins undisturbed, golden brown on one side turn over, 2 mins on the other side 4/ transfer chicken breast to vinaigrette, let sit 5 minutes Transfer to a clean cutting board cut crosswise into 4 or 5 pieces + radish salad
1 comment
Read more