Category Archives: Seafood

Great Lake Lamprey Pie

By Emilia | Published: April 30, 2012

The Queen of England for her Diamond Jubilee will have a traditional lamprey pie, via Detroit Free Press.

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Baked Crab

By Emilia | Published: April 23, 2012

Harold Dieterle, of Top Chef shares memories of catching and preparing crabs with his mother, via WSJ.

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Lobster Pie

By Emilia | Published: February 6, 2012

Make heads turn with a luscious recipe for lobster stew with puff pastry, via NYT.

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Key West—Gone Fishin’

By Michael Ruhlman | Published: January 19, 2012

Surf and turf for 17, last night

Working in the morning and cooking in the afternoon, and no time to post! Been having fun cooking nightly for a houseload of hungry sailors on a generous budget. Last night was steak and lobster and smashed potatoes and salad. Cooking mussels tonight, then wahoo (never cooked before, it will be interesting), saffron rice cooked in lobster stock (that I made this afternoon), asparagus, salad, and grilled baguettes.  As they are true to the sailing culture, the crew go in for liquid desserts which makes it easy for the cook! I also brought the Polyscience immersion circulator, it came in handy for the surf and turf last night. We worked together to get the lobsters all done expediently. I killed them first, Doug Moose separated the bodies and dropped them in ...

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Do-over: Charleston, Eve, & Grits

By Michael Ruhlman | Published: December 13, 2011

Shrimp and grits. photo by Donna Turner Ruhlman

One of hard things about writing books is that they are in constant flux and then they are permanent. Thanks to the organic nature of blogs, I can make amends. When I was at the Culinary Institute of America, one of my best and favorite teachers was Eve Felder, who taught Garde Manger. She was the Cheshire Cat of chefs, perched high on stacked stools, who taught us that "Cooking is alchemy, cooking is magic!" And she was right. Righter than I knew, in fact. I'm heading to her native city, Charleston, South Carolina, and so she's been on my mind. When I wanted to do a butter-poached shrimp for Ruhlman's Twenty, I naturally wanted to pair it with grits. Who did I call for grits finesse ...

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