Opening Oysters

Coming Out Of Their Shell
I have come to the realization that no matter how long you do something or study something there will always be those moments that surprise you. For example, I was today years old when I found out that you can open an oyster without using a shucking knife and potentially losing a finger. Mind Blown.

I have had oysters on the brain lately which makes sense because of Valentine’s Day. Although, honestly, after 23 years of marital bliss, I think my husband and I will celebrate over a bucket of chicken. We’re fancy that way. Never fear, my love and I will be celebrating with dinner out on Friday when it’s not such a scene…

Anyway, back to the oysters.

I am one of those people who loves oysters. I love them raw. I love them baked. I do not however want them anywhere near the Thanksgiving stuffing. (I think that’s weird.) The issue is, I have a fear of shucking. My hands are covered with scars from cuts and burns I have earned over the years. And I know, I just know, that I would be the one to injure myself greatly while shucking. So, what’s an injury-prone gal to do?

Turns out there are a few ways to open an oyster sans oyster knife. They are listed below. And to all of those oyster-loving, ten-fingered Valentines out there, you’re welcome!

Opening Oysters
Read more…

Coffee Marinated Fajitas

Café Con Football
Meteorologically, it is fall. And, by that, I mean that the mere fact that the calendar says September means fallen leaves crisp mornings, and a whole lotta pumpkins with or without the spice.

Here in California, we know that just because it says September doesn’t mean that it isn’t 105 degrees outside. The only remotely accurate sign, for me, that fall has in fact arrived, is that my posterior has been parked on the couch the last two Saturdays watching college football.

The start of college football means that I have been doing some grilling ‘cause what is watching a game without some sort of grilled something? I mean sure, it’s not like I haven’t been grilling all summer but flipping the calendar means changing to more fall flavors. See, somewhere deep in my whacked-out brain I have this thing, this sense that certain flavors are just for certain seasons.

Perfect example? I would never make a pork roast in July. Pork roast is a fall and winter thing. I know. I got issues, man. So, with this in mind, the rubs and marinades that I use to grill in the fall turn from the brighter, lighter flavors of summer to something deeper and more intense in flavor.

One of my favorite ways to do this is by using coffee in my marinades or rubs. The coffee doesn’t really add a lot of coffee flavor, but it gives whatever you’re grilling just a little bit more depth. It also works really well with the smokiness of dried chilies. This makes it a no brainer for grilled Mexican dishes.

Brewed coffee in marinades is excellent as a tenderizer—which is key if you are using cuts like flank steak or skirt steak for tacos. One of my favorite recipes is for Coffee-Marinated Fajitas. It’s Perfect for feeding a hungry crowd of rabid football fans.

Coffee Marinated Fajitas
Adapted from Food 52
Yields 4 to 6 servings

This fajita is extremely flexible and super delicious. And, in this recipe, coffee is working behind the scenes. The enzymes have transformative powers. They masterfully tenderize a tougher cut of meat and bring out the depth of flavor. Read more…

Tandoori Prawns

Tandoor Oven Dreaming
Long ago, on a continent far, far away, I ate a meal that I can still taste twenty-three years later. I have talked about the trip I took to India a few times through the years, but I don’t think I have specifically talked about the night we went to Trishna in Mumbai. (If I am wrong, I apologize. I ask that you indulge me and let me reminisce…)

I can’t remember what I was expecting food-wise when we decided to go to India. Did I expect some really good curry? Yes. Did I expect to eat it for breakfast? That would be a no. Did I expect the most amazing and uber-authentic hot Chai every morning despite the oppressive heat outside? No. Was it the greatest way to wake up ever? Absolutely one hundred percent, yes.

The fact is there is no way to visit India without tasting some of the best things you will ever taste. I mean Indian spices have been revered for centuries for a reason, right? I was surprised to find that not everything I ate was screaming hot. I mean, sure, there were plenty of chilis involved no matter what we ate.

But, the best thing I ate was super simple—the tandoori crab from Trishna. Known for its amazing seafood, Trishna’s menu is immense, but the crab is the one item on the menu that you just can’t miss. It was essentially an entire crab drowning in butter, some chilis, and an insane amount of garlic. The crab was either cooked in a tandoor oven or in a wok. (I am not completely sure which.) I am certain there was more to it than that because I have tried to recreate the dish but can’t no matter how hard I try. (Guess we just have to go back. Oh darn…)

And despite how fondly we both look back on that dinner, my husband draws the line at installing a tandoor oven in the backyard. He’s no fun…

The one dish I have been able to recreate from that night is the Tandoori Prawns. So much flavor!! Full disclosure, the prawns we ate were giant Indian Ocean tiger prawns. You would be hard-pressed to find some here but definitely opt for a larger prawn to make these, though medium prawns will work too, especially for a crowd.

Tandoori Prawns Recipe
Yields 4 servings

These Tandoori Prawns are fairly quick and easy to throw together and make a nice change of pace for a mid-week dinner when the temperatures go up. Read more…

Grilled Artichokes and Lemons

When life hands you…Artichokes
Nothing says spring more than a fresh artichoke. Add some lemons to that mental picture and it would be easy to see yourself on the coast of the Mediterranean, in the country of your choosing. Sounds fantastic, doesn’t it? A little sun. A light snack of a grilled artichoke with some lovely aioli and, if you’re feeling frisky, some grilled lemons as well. Ahhhh…..

While I can’t transport that European sun, sand, or the smell of the Mediterranean Sea breeze, I can do my best to replicate the snack part. Sure, you could cook artichokes the old-fashioned way by steaming them. But, there is something about throwing them on the grill that raises the game and adds a bit more worldly sophistication.

If you have never tried a grilled lemon, today should be the day. Grilling lemons heats them up and helps to release the juice but it also mellows out the acidity and gives the flavor a little smoke. I could go all science-y about it but trust me on this, lemons are good on the grill.

The weather is supposed to be almost perfect this weekend. What better way to celebrate than by bringing a little bit of the Mediterranean to your backyard?

Grilled Artichokes and Lemons Recipe
Adapted from Home Cooked Harvest and The Spruce Eats
Yields 4 servings Read more…