Grilled Scallops with Corn, Peaches, and Tomatoes

olive oil
2 ears corn
2 peaches (halved and pitted)
8 large scallops
salt and pepper
1 cup chopped fresh tomatoes
chopped parsley

Heat a charcoal or gas grill until very hot.

Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.

Brush 2 ears corn, and 2 peaches (halved and pitted) with olive oil; grill until lightly browned.

Strip the corn kernels off the cobs, chop the peaches; put in a large bowl.

Brush the scallops with olive oil, sprinkle with salt and pepper, and grill until they’re brown on the bottom and release easily from the grill, 2 to 3 minutes.

Turn and brown on the other side; total cooking time should be 3 to 5 minutes; take the scallops off the grill before the interior becomes totally opaque.

Halve the scallops and add them to the bowl along with 1 cup chopped fresh tomatoes, chopped parsley, basil, or chives, olive oil, salt and pepper. Toss.

Cold Rice Noodles with Lemongrass Shrimp

1 pound medium shrimp, peeled, tails intact, deveined
1/2 lemongrass stalk, tough outer layer removed, lightly smashed, finely chopped
1 Fresno chile, with seeds, finely chopped
2 garlic cloves, finely chopped
1 teaspoon kosher salt
1 teaspoon sugar
8 oz. rice vermicelli noodles
Vegetable oil (for grilling)
1/2 cucumber, peeled, cut into thin strips
1 medium carrot, peeled, cut into thin strips
1/2 cup salted, roasted peanuts, coarsely chopped

Thai basil, mint, and/or cilantro sprigs, and pickled shallots for serving
Nuoc Cham for serving

Toss shrimp, lemongrass, chile, garlic, salt, and sugar in a medium bowl. Cover and chill at least 1 hour.

Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside.

Prepare grill for medium-high heat; oil grill grate. Grill shrimp until cooked through, about 2 minutes per side.

Top noodles with shrimp, cucumber, carrot, peanuts, herbs, and Pickled Whole Shallots, and serve with Nuoc Cham.

DO AHEAD: Shrimp can be marinated 12 hours ahead. Cover and chill.

Bacon-Wrapped Grilled Shrimp

SHRIMP
1/2 cup extra-virgin olive oil, plus more for brushing
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice
6 garlic cloves, thinly sliced
6 small jarred or dried Calabrian chiles, minced
20 jumbo shrimp, shelled with tails intact
10 slices of bacon, cut in half crosswise

COCKTAIL SAUCE
1 cup ketchup
1/3 cup prepared white horseradish, drained
1 small shallot, minced
1 tablespoon red wine vinegar
1 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice
Kosher salt
Freshly ground pepper
Lemon wedges, for serving

PREPARE THE SHRIMP
In a large baking dish, whisk the 1/2 cup of oil with the lemon zest, lemon juice, garlic and chiles. Wrap each shrimp with a piece of bacon and add to the marinade. Cover and refrigerate for 1 hour; turn the shrimp halfway through marinating.

MAKE THE COCKTAIL SAUCE
In a bowl, whisk the ketchup, horseradish, shallot, vinegar, lemon zest and lemon juice. Season with salt and pepper.

GRILL THE SHRIMP
Light a grill or preheat a grill pan; brush with oil. Season the shrimp lightly with salt and pepper. Grill over high heat, turning once, until the bacon is browned and the shrimp is just cooked through, 4 to 6 minutes. Transfer the shrimp to a platter and serve with the cocktail sauce and lemon wedges.

Barbecued Shrimp (or Pork, or Beef) with Tomato Salad

1/3 cup packed basil leaves, plus extra leaves for garnish
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 1/4 teaspoons sweet smoked paprika
1 1/2 teaspoons pure ancho chile powder
1 1/2 teaspoons light brown sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
24 jumbo shrimp, shelled and deveined
2 tablespoons canola oil
3 large yellow heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
1 small red onion, halved and thinly sliced

In a blender, puree the 1/3 cup of basil leaves with the olive oil until smooth. Season the oil with salt and black pepper.

Light a grill or preheat a grill pan. In a small bowl, mix the sweet smoked paprika with the pure ancho chile powder, light brown sugar, cumin, coriander, cayenne pepper, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Brush the shrimp with the canola oil and season all over with the spice mixture. Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes total.

Arrange the tomato and onion slices on a platter and drizzle with the basil oil. Top with the shrimp, garnish with the remaining basil leaves and serve.

Grilled Shrimp and Watermelon Salad

CUCUMBER WATER
2 large cucumbers (about 1 1/4 pounds)—peeled, seeded and coarsely chopped
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon kosher salt

SALAD
2 cups diced (1/2 inch) seedless red watermelon
2 cups diced (1/2 inch) seedless yellow watermelon
1 1/2 pounds red tomatoes, seeded and cut into 1/2-inch dice
One large cucumber—peeled, seeded and cut into 1/2-inch dice
1/2 cup minced shallots
1/4 cup extra-virgin olive oil
3 1/2 tablespoons fresh lemon juice
2 tablespoons chopped tarragon
1 pound large shrimp, shelled and deveined
1/4 cup pure olive oil
Salt and freshly ground pepper
2 cups baby salad greens

In a blender, puree the cucumbers with the sugar, rice vinegar and salt. Strain the puree through a fine sieve set over a medium bowl. Refrigerate the cucumber water until chilled.

In a large bowl, toss the red and yellow watermelon with the tomatoes, cucumber, shallots, extra-virgin olive oil, lemon juice and tarragon. Cover and refrigerate for at least 2 hours and for up to 6 hours.

Shortly before serving, light a grill or heat a grill pan. In a large bowl, toss the shrimp with the pure olive oil and season with salt and pepper. Grill the shrimp over high heat until browned and just cooked, about 3 minutes per side.

Spoon the watermelon salad into 4 shallow bowls. Arrange the grilled shrimp on top. Ladle the cucumber water into each bowl, top with the baby salad greens and serve.

MAKE AHEAD
The cucumber water can be made up to 1 day ahead. Stir before adding to the salad.

Grilled Shrimp with Oregano and Lemon

1/2 cup salted capers—rinsed, soaked for 1 hour and drained
1/2 cup oregano leaves
1 garlic clove, minced
3/4 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
3 tablespoons freshly squeezed lemon juice
Freshly ground pepper
2 1/2 pounds large shrimp, shelled and deveined
Salt

On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.

Light a grill. In a large bowl, toss the shrimp with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Thread the shrimp onto metal skewers and grill over high heat, turning once, until the shrimp are lightly charred and cooked through, about 3 minutes per side. Remove the shrimp from the skewers and transfer them to a platter. Spoon the sauce on top and serve.

Ginger-Garlic Grilled Shrimp (or Chicken, or Pork)

SHRIMP
1/2 cup vegetable oil
1/4 cup finely chopped parsley
2 tablespoons minced garlic
2 tablespoons finely chopped basil
1 tablespoon minced fresh ginger
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon crushed red pepper
2 1/2 pounds large shrimp, shelled and deveined

DIPPING SAUCE
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 large garlic clove, minced
3 stalks of fresh lemongrass, tender inner bulb only, minced
1 1/2 pounds tomatoes—peeled, seeded and coarsely chopped
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
Kosher salt

In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.

In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.

Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.

Grilled Miso Shrimp

3 tablespoons fresh lime juice
2 tablespoons yellow miso
2 tablespoons vegetable oil
1 tablespoon finely grated fresh ginger
1 large garlic clove, minced
1 1/2 teaspoons light brown sugar
1 pound large shrimp, shelled and deveined
3 scallions, cut into 1 1/2-inch lengths
1/2 cup mayonnaise
1 tablespoon sambal oelek

Light a grill or preheat a grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso, vegetable oil, ginger, garlic and brown sugar. Add the shrimp and toss to coat. Thread the shrimp and scallions on eight 8-inch skewers.

Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.

In a small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1 tablespoon of lime juice. Serve the shrimp with the sambal mayonnaise.

Curry Grilled Shrimp with Cucumber Salad

1 pound large shrimp, shelled and deveined
1 1/2 teaspoons mild curry powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
1/2 cup plain whole-milk yogurt
2 teaspoons finely chopped mint
2 teaspoons finely chopped cilantro
1/4 teaspoon cumin seeds
1 large English cucumber (1 pound)—halved lengthwise, seeded and thinly sliced on the bias
1 medium jalapeño—halved lengthwise, seeded and thinly sliced
Lemon wedges, for serving

Light a grill. In a large bowl, toss the shrimp with the curry powder, cayenne, ginger and coriander and 1 tablespoon of the olive oil. Season with salt and pepper. Grill the shrimp over moderately high heat until slightly charred and white throughout, about 2 minutes per side.

In a medium bowl mix the yogurt with the mint, cilantro, cumin seeds and the remaining 1 tablespoon olive oil. Stir in the cucumber and jalapeño, and season with salt and pepper. Serve the grilled shrimp with the cucumber salad and lemon wedges.

Harissa Grilled Shrimp

2 pounds large shrimp
3 tablespoons fresh lime juice
1/2 cup extra-virgin olive oil
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon crushed red pepper
1/4 cup sweet paprika
2 small garlic cloves, finely grated
Kosher salt
Lime wedges, for serving

In a large bowl, toss the shrimp with the lime juice and 1/4 cup of the olive oil. Cover and refrigerate for 1 hour.

Meanwhile, in a small skillet, toast the caraway, coriander and cumin seeds over moderate heat until fragrant, about 2 to 4 minutes. Transfer to a spice grinder and let cool, then add the crushed red pepper and grind into a powder. In a large bowl, whisk the ground spices with the remaining 1/4 cup of olive oil, the paprika, garlic and 1/4 cup of water. Season the harissa with salt.

Light a grill. Season the shrimp lightly with salt and grill over high heat, turning, until lightly charred and just cooked through, about 4 minutes. Add the shrimp to the harissa and toss to coat. Transfer the shrimp to a platter and serve with lime wedges.

Sheet Pan Dinner Basics

Tips for building sheet pan dinners:

Select a group of vegetables that cook at the same rate (like sweet potatoes and beets, or mushrooms and asparagus) to avoid overcooking one element or undercooking another.

Think seasonally. Almost any vegetable, however strange from your CSA, can be worked into a sheet pan meal.

If you do want to mix a quick-cooking vegetable with a more sturdy variety (think cherry tomatoes with fingerling potatoes), toss the more delicate one in for the last few minutes of baking.

When in doubt, add a sauce to the finished dish. As most sheet pan meals are a basic mix of meat and vegetables, a simple sauce adds welcomed flavor and texture. Pestos, yogurt-based sauces, salsas, chutneys, and mustard spreads can all be prepared ahead of time or in a matter of minutes just before serving.

Line the sheet pan with foil or parchment paper to make cleanup a breeze.

To add a fresh, raw crunch, sprinkle tender greens like baby arugula, spinach, pea shoots, or sprouts over the top of baked sheet pan meals before serving. Toasted nuts like almonds, pine nuts, and cashews also work.

To crisp up chicken skin, sausage casings, and fish skin, turn on the broiler for the final few minutes of cooking.

Marinades and spice rubs are always a welcomed addition to chicken, fish, tofu, and pork. When you have a few extra minutes, marinate the chicken in the fridge or rub salmon fillets with a spice mixture and chill until dinnertime. Most protein is best marinated for at least an hour and as long as overnight. Look to the ingredients of your meal to steer the marinade or rub flavorings.

Not every part of dinner has to be cooked on the sheet pan. Maybe you roast up a tray of fajita fillings to serve with tortillas or you bake chicken thighs and squash to be served over creamy polenta.

Sheet pan dinners are not just for meat eaters. Sliced tofu or tempeh, a variety of beans, whole sweet potatoes (surround them with sliced vegetables or beans, then use those to stuff the potatoes later), and orchard fruit for ice cream sundaes can all be prepared using this basic method.

Fear fish no more. Sheet pan meals take the intimidation out of preparing fish at home, especially for a crowd. Both individual fillets and large sharing sized portions cook up perfectly on a baking sheet.

Don’t be shy: Toss in herbs or sliced citrus; drizzle over some vinegar; add a splash of dry white wine. Experiment with anything that appeals to you.

Basic guidelines for time and temperature:
This list outlines some complementary ingredients pairings based on cooking time and oven temperature. You’ll also want the vegetables you’re cooking together to be more-or-less the same size to promote even cooking.

400° F for 20 to 30 minutes
Veg: cabbage, carrots, turnips, radicchio, apples
Protein: pork chops

400° F for 35 to 40 minutes
Veg: bell peppers, onions, sweet potatoes,
Protein: sausages (pork, chicken, lamb)

425° F for 15 minutes
Veg: bok choy, green beans, scallions, mushrooms, greens, tomatoes, zucchini, leeks, asparagus, lemon rounds
Protein: fish (salmon fillets, large white fish fillet)

425° F for 20 to 30 minutes
Veg: green beans, eggplant, bell peppers, scallions
Protein: tofu

425° F for 35 to 45 minutes
Veg: potatoes, fennel, squash, beets, brussels sprouts, onions, broccoli, cauliflower, eggplant, orange rounds
Protein: chicken pieces (bone in)

How to save time and get ahead:

Sheet pan dinners can easily be partially or fully assembled before mealtime, eliminating the dinner rush.

Over the weekend, wash, peel, and chop the vegetables so they are waiting for you.

The night before, make a sauce to accompany the finished dish and store it in the fridge.

Marinade or spice rub your protein of choice in the morning, then put it in the fridge until dinnertime.

For especially busy nights, assemble the entire sheet pan meal, wrap, and chill in the fridge ready to slide into a hot oven.

More ideas:

Cook bone-in chicken pieces and all the other ingredients at the same time. So that everything’s done on time, cut sturdier ingredients (like potatoes) into small, uniform pieces. Add any delicate ingredients—like leeks—at the end, like in this harissa chicken with potato and leek recipe.

Rip the skin off chicken and let it crisp on one half of the sheet pan while the chicken and its sauce cooks on the other side. You end up with moist chicken and little skin cracklings.

Roast a whole chicken on a sheet pan until nearly fully roasted. Then toss ingredients into the rendered chicken fat and stick the pan back in the oven until the chicken’s cooked. In the book, Melissa does this with spiced plums, olives, grapes on the vine, lemon slices, and chickpeas. Serve the ingredients alongside the chicken as a side—or…

….take it one step further and turn the accoutrements into a warm salad. Toss greens (like baby kale, or spinach, or watercress) with the ingredients right on the baking sheet so they slightly wilt.

….remove everything from the pan except the pan juices, set the pan on two burners (yep, right on the stove), and make a pan sauce in the sheet pan.

“Grilled” Meats & Friends: When a grill’s not an option, turn on your broiler and broil (not roast) steak, lamb or pork chops, or kebabs until nicely charred. Just as you’d do on a grill, you could throw on onions, fruit (like peaches), or greens so they get a good char as well.

Meatballs: Broil meatballs 4 inches from the heat source for about 7 minutes, depending on the type of meat used. They’ll be moist inside and crisp outside.

Sausages: Bake sausages alongside hearty vegetables (like cauliflower or cabbage) or peppers and onions.

Oven Quesadillas: This is the smartest way to make lots of quesadillas at once! Oil one side of six or so tortillas, then put them oil side down on a baking sheet. Pile up the tortillas with your quesadilla fillings, top with an ungreased tortilla and brush the tops with olive oil. Broil until nice and browned.

Salsa: Dry-roast all the ingredients for a salsa—onion, tomatillo, garlic, jalapeño, poblano—to mimic charring on a stove, but in a hands-off way. You could also conceivably do this with eggplant to make baba ganoush.

Fish: Crisp mushrooms or another vegetable on a sheet pan, then push them aside and add fish (Melissa has recipes that use hake and salmon in the book). Bake just a few minutes, until the fish is cooked through.

Vegetables & Nuts: Five or so minutes before your roasted vegetables are done, toss nuts onto the pan on top of the vegetables, then stick the pan back in the oven. That way, you don’t have to toast your nuts separately—a-ha!

Bready Things: Roll cracker dough directly on the sheet pan to avoid cleaning one more thing. Toast croutons on a sheet pan instead of in a stove-top skillet. Up the ante by adding chopped chicken skin to the torn bread. The skin will render and crisp while it bakes, the fat will coat the croutons.

Sheet Pan Crispy Fish

1 1/2 cups raw pecan halves
1 1/2 cups panko breadcrumbs
3 tablespoons minced fresh parsley
leaves
Olive oil cooking spray
1/2 cup all-purpose flour
Kosher salt
2 large eggs
1 1/4 cups mayonnaise
Freshly ground black pepper
1/2 teaspoon smoked paprika
1 1/4 pounds skinless cod or other
thick white fish, cut into 4 pieces
(each 1 1/2 inches thick)
2 tablespoons capers, drained
2 tablespoons sweet relish
1 tablespoon freshly squeezed
lemon juice
1/2 teaspoon Worcestershire sauce

Preheat the oven to 350°F with a rack in the center position.

In a blender or a food processor, pulse the pecans until they look like coarse meal. Transfer them to a sheet pan, stir in the panko to combine, and toast until the crumbs are golden brown, about 10 minutes.

Allow the pecan mixture to cool before transferring it to a shallow bowl. Mix in 2 tablespoons of the parsley.

Place a wire rack over the now?empty sheet pan and mist it with cooking spray.

Whisk together the flour and 1 teaspoon salt in another shallow bowl. In a third bowl, whisk together the eggs, 1/4 cup of the mayonnaise, 1/2 teaspoon pepper, and the smoked paprika until smooth.

Pat the fish dry on both sides with paper towels. One at a time, dredge a fish piece in flour, then dunk it in the mayonnaise mixture to coat. Shake off any excess mayonnaise, then
dip the fish in the pecan mixture, pressing to coat all sides fully. Place the breaded fish on the prepared rack and mist each fillet lightly with cooking spray. Repeat with the remaining fish.

Bake until the fish flakes apart when gently prodded with a paring knife, 18 to 23 minutes.

Meanwhile, whip up the tartar sauce: Whisk together the remaining 1 cup mayonnaise, 1 tablespoon parsley, the capers, sweet relish, lemon juice, Worcestershire, and 1/2 teaspoon
pepper in a small bowl. Taste and adjust the seasoning to your liking.

Serve the fish hot, with the tartar sauce on the side for dipping.

Sheet Pan Shrimp Boil

1 pound baby Dutch yellow potatoes
3 ears corn, each cut crosswise into 6 pieces
1/4 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon Old Bay Seasoning
1 pound medium shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley leaves

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

In a small bowl, combine butter, garlic and Old Bay Seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

Serve immediately with lemon wedges, garnished with parsley, if desired.

Sheet Pan Fish with Tomatoes and Asparagus

1/4 cup unsalted butter, melted
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice, or more, to taste
1 teaspoon Italian seasoning
1 pound asparagus, trimmed
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
4 (6-ounce) tilapia fillets
1 1/2 cups cherry tomatoes
2 tablespoons chopped fresh parsley leaves

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together butter, garlic, lemon juice and Italian seasoning; reserve 2 tablespoons and set aside.

Place asparagus in a single layer onto one side of the prepared baking sheet. Stir in 2 tablespoons olive oil; season with salt and pepper, to taste.

Place tomatoes in a single layer in the middle of the prepared baking sheet. Stir in remaining 2 tablespoons olive oil; season with salt and pepper, to taste.

Place tilapia in a single layer onto the opposite side of the prepared baking sheet. Drizzle with butter mixture.

Place into oven and bake until fish flakes easily with a fork and the tomatoes begin to burst and have softened, about 11-13 minutes.

Serve with reserved butter mixture, garnished with parsley, if desired.

Lobster Pot Pie

FOR THE PASTRY LIDS
150 grams all-purpose flour (about 1 cup), plus more for dusting
Salt
8 tablespoons (1 stick) cold unsalted butter, cut in 1/4-inch cubes
1 egg yolk
1 tablespoon half-and-half

FOR THE STEW
2 lobsters, about 1 1/2 pounds each, or 12 ounces lightly cooked lobster meat
3 tablespoons butter
1/3 cup finely diced celery
1 cup finely diced leek
Salt and pepper
1/8 teaspoon cayenne pepper
1 teaspoon chopped thyme leaves
1/2 teaspoon grated lemon zest
1 cup half-and-half
2 teaspoons potato starch dissolved in 2 tablespoons cold water
1/4 cup cup crème fraîche

FOR THE GARNISH
1 tablespoon chopped parsley
1 tablespoon chopped tarragon or dill
1 tablespoon chives, cut very small
2 tablespoons chopped celery leaves, from interior stalks

Make the pastry lids: Put the flour and a pinch salt in a mixing bowl. With fingers, work half the butter (4 tablespoons) into the flour until completely incorporated. Add the remaining butter, leaving it in small chunks. Quickly stir in 1/4 cup ice water to form a somewhat sticky ball. Knead together briefly, wrap in plastic, and press to make a flat disk about 1-inch thick. Refrigerate overnight or for at least an hour.

When ready to cook, heat the oven to 400 degrees. Roll the dough on a lightly floured surface to a diameter of about 12 1/2 inches. Using an inverted bowl as a guide, cut two 6-inch diameter circles. (The remaining dough can be rerolled and saved for another purpose.)

Mix egg yolk and half- and-half. Place the circles on a parchment-lined baking sheet and paint lightly with the egg yolk mixture. Bake for 10 minutes at 400 degrees, then lower the temperature to 350 degrees and continue baking until nicely browned, about 10 minutes. (May be baked ahead, if desired, and reheated.)

Make the stew: Place the lobsters in a large pot of rapidly boiling water over high heat. Cook for 6 minutes, then remove them and cool in a large bowl of cold water. Take the meat from the claws, tail and knuckles. (Discard the shells or use them for lobster stock.) Then cut the meat into roughly 1/2-inch chunks and set aside.

Melt the butter in a wide, heavy skillet over medium heat. Add the celery and leek, season with salt and pepper, stir and cook until softened, 3 to 4 minutes. Add the lobster meat, cayenne, thyme and lemon zest and stir together.

Pour in the half-and-half and simmer for 2 minutes. Add the potato starch mixture and cook until thickened, about 1 minute. Check the seasoning and adjust, then stir in the creme fraiche.

Assemble the dish: Spoon the hot lobster stew into 2 deep bowls. Place a baked pastry lid on each. Sprinkle with the chopped parsley, tarragon, chives and celery leaves, and serve immediately.

Smoked Trout Salad with Grapefruit and Avocado

8 oz [230 g] arugula
5 oz [140 g] high-quality store-bought smoked trout
2 tsp fresh lemon juice
11/4 tsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 grapefruit, pomelo, or oro blanco, or a combination, peeled and sectioned
1 avocado, cut lengthwise in 1/4-in [6-mm] slices
1/4 red onion, cut in thin slices

Put the arugula in a large mixing bowl.

Break up the trout into small chunks over the arugula. Drizzle with the lemon juice and olive oil and season with salt and pepper.

Add the grapefruit sections, avocado, and onion and toss gently, taking care not to break up the avocado slices while distributing them evenly throughout the salad.

Transfer to a serving platter or individual plates and serve immediately.

Garlic and Pepper Chicken (Gai Pad Gratiem Prik Thai)

1 chicken breast, sliced into thin bite-size pieces (3/4 cup) (or pork, beef, shrimp, squid)
1/4 cup garlic cloves, smashed
3/4 teaspoon palm sugar (or white sugar)
3/4 teaspoon white pepper powder or black pepper powder: (or mix ’em!)
1 3/4 teaspoons fish sauce
1-2 tablespoons oil (enough to coat bottom of pan)
2-3 tablespoons water
1 teaspoon coriander leaves (for garnish)

Rinse and cut the chicken into bite-sized pieces (see picture).
Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic.

Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn’t burn.

When (very) lightly browned, add the chicken (or meat, or whatever you’re using!). Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time.

Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well.

Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends). Garnish with cilantro.

Note:
If making a vegetarian version – pre-fry the tofu first until browned, remove, then start with step 2. Substitute the fish sauce for :white soy sauce:.

Lemongrass Chicken (or Shrimp) (Gai Sai Takrai)

1 Cup Chicken, Cut into Bite Sized pieces.
2 Tablespoons Lime Juice
2 Tablespoons Fish Sauce
2 Tablespoons Chicken Stock
1 Teaspoon Extra-Fine Thai Chile Powder
1 Tablespoon Thinly Sliced Thai chile peppers
1 Teaspoon Sugar
5 Kaffir Lime Leaves, Shredded
1 Tablespoon Sliced Shallot
1 Tablespoon Thinly Sliced Garlic
2 Tablespoons Sliced Fresh Lemongrass
2 Tablespoons Diced Yellow Onion
1 Tablespoon Spring Onion, thinly sliced

Mix the lime juice and fish sauce, and marinade the chicken for about an hour.

Pound the lemongrass with the back of a cleaver or meat tenderizer, then slice it very thinly.

Heat a little oil in a wok or skillet (we used a skillet, as shown in pictures at right) to medium high heat, add the shallots, onions, garlic, extra-fine chile powder, fresh lemongrass lemongrass, and stir-fry until aromatic.

Add the chicken and marinade, and fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked.

Using Hand Thai Curry Pastes

RED:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 200 mL of coconut milk until oil has surfaced.
Add 250 grams of meat and 200 mL of water, and boil until meat is cooked.
Add vegetables and taste. Season to taste with palm sugar.
Garnish with kaffir lime leaf, sliced red chili, and sweet basil.

GREEN:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 250 mL of coconut milk until oil has surfaced.
Add 250 grams of meat, kaffir leaves, and 200 mL of water, and boil until meat is cooked.
Add vegetables and taste. Season to taste with palm sugar and fish sauce.
Garnish with kaffir lime leaf, sliced red chili, and sweet basil.

YELLOW:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 250 mL of coconut milk until oil has surfaced.
Add 250 grams of meat, curry leaves and 100 mL of water, and boil until meat is cooked.
Add vegetables, including wax gourd or potato, and taste. Season to taste with palm sugar and fish sauce.

MUSSAMAN:
Stir fry 50 grams of curry paste with 2 tablespoons of oil until aromatic.
Boil 200 mL of coconut milk until oil has surfaced.
Add 250 grams of meat and 50 mL of water, and boil until meat is cooked.
Add onion, potatoes, tomatoes, and roasted peanuts. Season to taste with tamarind paste and palm sugar.

PANANG:
Stir fry 50 grams of curry paste with 3 tablespoons of oil until aromatic.
Boil 150 mL of coconut milk until oil has surfaced.
Add 300 grams of meat, add pea eggplants, and boil until meat is cooked.
Add vegetables and taste. Season to taste with palm sugar and fish sauce.
Garnish with kaffir lime leaf, sliced red chili, and sweet basil.

Coquilles St. Jacques

lb bay scallops
1/2 – 3/4 cup dry French vermouth (or any good dry white wine)
A generous tablespoon of minced scallion (white part)
1/4 teaspoon kosher salt
1/2 cup heavy cream
1 generous tablespoon cornstarch blended with enough cold water to make a smooth paste (for thickening)
1/4 teaspoon paprika
Grated Swiss cheese – a small sprinkling for each serving

Line a baking sheet with crumpled foil, and arrange 6 clean scallop shells on top (see NOTES below). Then put the bay scallops, vermouth, scallion, and salt in a non-stick, 10-inch diamete skillet. Bring to a rapid boil over high heat, then immediately lower the heat, and let simmer until the scallops are just springy to the touch – about 2 minutes.

Pour the scallops and all of their cooking juices into a fine-mesh sieve set over a medium-size bowl. Return the cooking juices to the skillet, and tip the scallops into the (now empty) bowl. Add the cream to the cooking juices, and bring them to a boil. Then add the cornstarch mixture, and whisk until thickened – about 15 seconds. Off heat, whisk in the paprika.

Tip the sauce over the scallops, and stir gently to combine. Divide the scallop mixture between the shells, and top them off with a light sprinkling of the grated cheese. (If you are not planning to broil the scallops right away, cover and refrigerate them for several hours. Remove the cover before broiling.) Broil until the cream sauce thickens, and the cheese colors attractively – 2-3 minutes. Serve at once.

NOTES: For the best presentation, be sure to serve Coquille St. Jacques in scallop shells. The shells are available at most kitchen-supply stores. Otherwise, use a baking or gratin dish that is just large enough to hold the scallop mixture.