Daily Loaf

The summer in San Francisco arrives late, in September and October, as the days get longer and the cold bay breezes subside. While the East coast is planning for fall, we sit in our city and soak in the rare sunshine that has been so graciously bestowed upon us, knowing that November brings  fall and winter temps for about 7 months.

Warm weather and clear skies inspire me to my Florida seafood roots, and alternative cooking methods which point me towards the grill. With your outdoor cooking skills, basic recipes and a great cocktail in hand, you can entertain a crowd of two, or the masses.

This recipe calls for simple flavors, combined to create a starter that is light, fresh and flavorful. If you’ve never experimented with aioli, give it a try. It can add so much to the plate as a sauce and sublime, acidic, creamy accent to your dish. Read the rest of this entry »

Linguine with a pink shrimp sauce
From Giuliano Hazan’s Thirty Minute Pasta.
(Read our interview with Giuliano Hazan.)

This is a very elegant sauce that is traditionally served with seafood-filled ravioli. A portion of the shrimp are chopped very fine, giving the sauce a consistency similar to meat sauce. Parsley at the end adds lightness and fragrance.

Serves 4

Ingredients:

¾ pound large shrimp
2 medium cloves garlic
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
½ cup dry white wine
Salt
Freshly ground black pepper
1 pound linguine
6–7 sprigs flat-leaf Italian parsley
1 cup heavy cream

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It might be hot, hot, hot, but that’s no excuse to stay home and whine. Get out on the town and network/party/be charitable at the Party in the Penthouse benefit event. Held at the breathtakingly beautiful Crystal Palms Beach Resort, the event features catering by Bubba Gump Shrimp (we’re betting on shrimp gumbo, shrimp stew, shrimp kebobs, shrimp and grits, and a lot of Forrest Gump jokes) along with complimentary wine and beer. Don’t forget your business cards — this is a networking event, after all, and local business people will be out in droves. Proceeds from your partying benefit the Edwards Family Foundation, which gives away thousands of bikes, toys and food baskets to underprivileged local kids each Christmas. 5:30-8 p.m. Weds., June 24, Crystal Palms Beach Resort, 11605 Gulf Blvd., Treasure Island, $20, 727-360-0037, edwardsfamilyfoundation.com.

Celebrate the ultra-successful debut year of The RITZ Ybor at its One Year Anniversary Party. This funky (and free) event features Grayson Capps and the Stumpknockers onstage, kickin’ it in their Southern bluesy rock style. The “newest but oldest hot spot in Tampa Bay” promises another year of stellar events and star-studded performances. (Grayson Capps photo courtesy livemusicphotography.info) 6 p.m. Weds., June 24, The RITZ Ybor, 1503 7th Ave., Ybor City, free, 813-247-2555, theritzybor.com.

Wontons are one of my favorite foods and, believe it or not, they were passed along via the Chinese diaspora into the West Indies in the early 19th century and became so integrated that fried wontons are claimed as home cuisine for quite a few islands. I quickly found out that wontons in the US and wontons at home are  vastly different.

Traditionally, wontons are made with seasoned shrimp and deep fried to form hot crunchy boats with a savory and tasty center. They’re usually served with a dipping sauce made with soy, hot sauce,  hoisin and/or ketchup.  This style of wonton is very addictive and you can find them on the appetizer menu at most bars in Trinidad. Admittedly, it is far better to have them made for you as the process is somewhat labor intensive. However, if you must make them then you will need the following:

1 package wonton wrappers
1 pound shrimp
West Indian green seasoning (garlic, onion, hot pepper, cilantro, cilantro, parsley)
oil for frying
sauces of your choice for dipping

Now follow my video recipe below: Read the rest of this entry »

“Ask Daddy.”
That’s how my mother always responded when I asked, “Can I get fried shrimp?” while in line at Morrison’s Cafeteria in downtown Sarasota in the late ’50’s.

For this elementary school kid, a trip to Morrison’s represented the apex of great dining experiences. I knew Morrison’s wasn’t “fine” dining. I had eaten at the venerable Zinn’s, with its soaring rock waterfall in the middle of its dining room; and at the Buccaneer Inn on Longboat Key, where I was awed and a bit frightened by the peg-legged pirate doorman who would open a treasure chest from which children could select after-dinner tchotchkes. Still, Morrison’s Cafeteria was infinitely more exciting.

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Cookout season is upon us, and what’s one of the first things that pops into my head when I think about cookouts? Burgers! It’s one of the best forms of finger food and a staple of summer cookout foods.

Contrary to what many people may think, burgers don’t always have to include just beef, or any meat at all, for that matter. Start thinking outside the burger box and get creative with: from ground lamb or chicken to portobello mushrooms or seafood. Then find some fun condiment combinations to top them with to enhance their flavor. Why not make your own condiment for your burgers to elevate their gourmet factor?

I experimented with shrimp as the protein for my latest burger concoction and made them into sliders (which also work as fun little appetizers). To bind the chopped shrimp I had to use some cracker crumbs, mayo and an egg, to end up with a crab cake-like patty. Just be sure, if you make a burger with shrimp, crab or fish, to not use too much breadcrumb filling in your mixture because you don’t want to end up with a dense product. Think: more meat to filler in your burger mix ratio.

These shrimp sliders can be baked, grilled, or pan-fried. If you’re going to grill them, just be sure to thoroughly spray your grill down with non-stick grill spray before placing the patties down (see below for further cooking instructions). Read the rest of this entry »

Let’s face it, folks— mothers do not get their due respect. Most of us could never do enough for our mothers to pay off our debts to them. The first mature goal I’ve ever had was to stop causing my mother grief. The second was to make her proud. These days, I try to feed her well when we see one another.

My mother’s sense of thrift and concern for nutrition meant that she cooked almost all of the family and holiday meals. Those numbers add up fast. I figure I owe her at least 10,000 meals by now. If we can’t pay back the quantity of our mothers’ contributions, we can at least try to offer them quality food.

Many people resort to restaurants. The National Restaurant Association reports that among those who celebrate with a special meal, a full 62% do so at restaurants. So if you dare to be different, don’t book a reservation. Fire up the kitchen.

Recipes after the break: Read the rest of this entry »

Every ethnic cuisine has their form of a one pot, rice-based dish that usually includes some form of meat and/or seafood with vegetables. One of my favorite versions of this is Spanish paella. Paella is traditionally made in a large pan called a “paellera” (go figure) with short- or medium-grain rice given its characteristic yellow color from saffron threads, as well as its distinct flavor. Paella varies from region to region in Spain, with the coastal areas including mostly seafood in theirs, such as mussels, clams and shrimp. Other versions feature Spanish dry chorizo and even snails. While traditional versions of paella are absolutely wonderful (definitely a must-try ethnic dish), I am hardly a traditionalist.

First of all, I didn’t feel like slaving over a hot stove to make my paella and I hadn’t used my fabulous rice cooker in ages, so I busted that bad boy out and got to work. I know I’ve already raved about all of the amazing things a rice cooker can do in a short amount of time, but I feel I must again and pay homage to my dear friend and kitchen appliance. Did I also mention it can cook rice perfectly? Read the rest of this entry »

Brunch is my favorite part of the weekend — I love making it and I especially love eating it (also because it gives me an excuse to drink a Bloody Mary before noon). Combining two meals into one is a genius idea because you can have your breakfast-type items (eggs, waffles, etc.) and more substantial lunch- or dinner-type dishes.

I’m always trying out fun new places for brunch or coming up with recipes for it. This brunch dish is one I came up with that combines two of my favorite cuisines: Southern and Southwestern. Shrimp and grits are a staple dish of the coastal South, and flavors like ancho and poblano are hallmarks of the Southwest.

Recipe after the break: Read the rest of this entry »