It's been a wonderfully busy few weeks and that has made me scant in these parts. I have a backlog of stories and photographs, each a fun and fabulous experience that I am eager to share with you all. Because it is out today - and they are supremely delicious, I can attest! - here are a couple pieces featured in today's New York Times Dining section. If you can get the printed edition the photos are just gorgeous. Full color, large, totally yummy. Here's a screenshot from the online version and some of my outtakes, below.
The story shares three recipes, though there is a fourth that didn't make the cut. They really are delicious, so do please explore the recipes in the Times pages and tell me what you think. I can verify that the fourth too is super tasty (love my job), and worth shopping for the ingredients and coming home to prepare. Here it is:
Grilled Shrimp and Avocado Salsa
1 1/2 lbs U16-20 shrimp, shelled and deveined
2 tsp olive oil
salt and freshly cracked pepper
1 ripe, firm avocado, peeled, pitted, and diced
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
1 tbsp cumin seed
1 tbsp good-quality chile powder
1/4 lime juice, from about 2 limes
1/2 cup orange juice, preferably freshly-squeezed
1 tbsp minced garlic
1/4 cup roughly chopped cilantro
On a stovetop grill (or on one outdoors) heat on high for about 5 minutes, then turn to medium-high. Coat the shrimp with oil, sprinkle with salt and pepper, and thread onto skewers. Place on the grill and cook, turning once, until shrimp are just opaque throughout, about 3-4 minutes per side. Remove from the grill and slide off of skewers into a large bowl. Add all remaining ingredients, toss to coat well, season with additional s & p as needed, and serve.
In other news my friend Katie has included some photographs from an Americana series I shot on her blog What Katie Ate. Lots of great contributions in this story, so sit back and enjoy the many beautiful pictures! More of my faves from that series....
Hope this story transported you to Coney Island, whisked you to the most classic classic diner, brought you to a tropical paradise, and that you've found a bit of yourself here. Things have been a blast. I can't wait to tell you more of what's been gong on. Stay tuned! ;)
The story shares three recipes, though there is a fourth that didn't make the cut. They really are delicious, so do please explore the recipes in the Times pages and tell me what you think. I can verify that the fourth too is super tasty (love my job), and worth shopping for the ingredients and coming home to prepare. Here it is:
Grilled Shrimp and Avocado Salsa
1 1/2 lbs U16-20 shrimp, shelled and deveined
2 tsp olive oil
salt and freshly cracked pepper
1 ripe, firm avocado, peeled, pitted, and diced
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
1 tbsp cumin seed
1 tbsp good-quality chile powder
1/4 lime juice, from about 2 limes
1/2 cup orange juice, preferably freshly-squeezed
1 tbsp minced garlic
1/4 cup roughly chopped cilantro
On a stovetop grill (or on one outdoors) heat on high for about 5 minutes, then turn to medium-high. Coat the shrimp with oil, sprinkle with salt and pepper, and thread onto skewers. Place on the grill and cook, turning once, until shrimp are just opaque throughout, about 3-4 minutes per side. Remove from the grill and slide off of skewers into a large bowl. Add all remaining ingredients, toss to coat well, season with additional s & p as needed, and serve.
In other news my friend Katie has included some photographs from an Americana series I shot on her blog What Katie Ate. Lots of great contributions in this story, so sit back and enjoy the many beautiful pictures! More of my faves from that series....
Hope this story transported you to Coney Island, whisked you to the most classic classic diner, brought you to a tropical paradise, and that you've found a bit of yourself here. Things have been a blast. I can't wait to tell you more of what's been gong on. Stay tuned! ;)
