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Broiled: With Tomatoes and Capers – Set rack 4 inches from heat source. Spread a broiler-safe pan with olive oil. Add fish. Mix 1 pound sliced tomatoes with oil and 2 tablespoons each capers and chopped red onion. Spread over and around fish; broil. Garnish: Chopped parsley and lemon wedges. Tacos – Skip . . . → Read More: Basic Fish Preparations: Bittman’s Broiled, Sautéed, Roasted, Poached 1/2 cup Colman’s dry mustard 1/2 cup white wine vinegar 1 large egg 1/4 cup sugar 1 teaspoon cornstarch 1/2 teaspoon salt Whisk together dry mustard and vinegar in a medium metal bowl until smooth. Chill, covered, overnight. Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of . . . → Read More: Hot and Tangy Mustard 1/4 cup Colman’s dry mustard 1/2 cup light-bodied beer1 teaspoon turmeric 1 egg 1 1/4 teaspoons salt 1 teaspoon cornstarch 1/2 teaspoon lemon juice 1/2 teaspoon sugar Whisk together dry mustard, beer, 2 tbsp. water, and turmeric in a medium metal bowl until smooth. Chill, covered, overnight. Bring a medium saucepan filled with . . . → Read More: Ballpark Beer Mustard 6 tablespoons yellow mustard seeds 2 tablespoons brown mustard seeds 3 tablespoons cognac 2/3 cup white wine vinegar 1/4 cup light brown sugar 1 teaspoon salt Put mustard seeds, 1/3 cup water, cognac, and vinegar in a bowl and stir to completely submerge seeds. Cover and let sit at room temperature 2 to . . . → Read More: Cognac Mustard 3 tablespoons yellow mustard seeds 1 tablespoon brown mustard seeds 3 teaspoons minced fresh thyme, divided 2 teaspoons minced fresh rosemary 1/3 cup apple cider vinegar 1 teaspoon light brown sugar 3/4 teaspoon salt Stir together mustard seeds, 2 tsp. thyme, the rosemary, 1/3 cup water, and the vinegar in a bowl until . . . → Read More: Rosemary Thyme Mustard Mustard seeds or dry mustard powder Seasonings of choice Mustard seeds: Use when you want a whole-grain, crunchy texture. The three types are yellow, aka white (Sinapis alba), the mildest and used mainly in American-style mustards and for pickling; brown (Brassica juncea), zestier and used in European-style mustards (like Dijon), for pickling, and in . . . → Read More: Basic Mustard Broth Bay Leaf 1-2 garlic cloves, slightly crushed 1 teaspoon whole peppercorns Splash of white wine handful of parsley stems 2-3 sprigs fresh thyme 1-2 whole star anise (if you like a licorice flavor) rind from a hard cheese like parmesan or pecorino romano 1 tablespoon miso paste 1 onion, roughly chopped 1 celery . . . → Read More: Basic Doctored Broth 2-5 tablespoons vindaloo seasoning (coriander, garlic, cumin, ginger, cinnamon, crushed brown mustard, cayenne, jalape?o pepper, cardamom, turmeric, black pepper, cloves) 2-5 tablespoons water 2 tablespoons oil 1 1/2 pounds meat or seafood in cubes 1 large minced onion 1 cup water 6 tablespoons vinegar 1 teaspoon salt 4-6 cubed potatoes Mix spice in water . . . → Read More: Basic Vindaloo 2 pounds meat of choice (usually lamb or beef) 4 tablespoons oil 1 large minced onion 2-4 tablespoons rogan josh (paprika, garlic, ginger, cumin, coriander, pepper, cayenne, cinnamon, cardamom, cloves, saffron) 1 teaspoon salt 1 cup water 1/2 cup yogurt Brown meat in oil. Remove meat. Brown onion, then add seasoning and salt. Return . . . → Read More: Basic Rogan Josh 1 teaspoon adobo seasoning (garlic, onion, black pepper, Mexican oregano, cumin and cayenne red pepper) per pound of chicken, fish, or pork. Rub chicken, fish, or pork with oil and lime juice, season with adobo, and grill. |
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