![]() Hungry for great food writing? Sign up for our weekly newsletter - whether you're looking for delicious new recipes, seasonal wine pairings or meaty reporting, we've got every appetite covered. Set the packets on the grill grate, cover, and cook until the shrimp is fully cooked and the corn is tender, 15 to 20 minutes. Fold the foil and parchment paper up over the ingredients, pinching securely at the top to seal. Top each sheet of foil with an equal-size sheet of parchment paper.ĭivide the shrimp, sausage, corn, potatoes, mussels, butter, garlic, and Old Bay seasoning equally among the packets, piling the seafood, sausage, and vegetables in the center and topping them with the butter, garlic, and seasoning. Lay four sheets of aluminum foil, each about 15 inches long, on your counter. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup, 10 to 15 minutes. In a saucepan, bring the apple cider to a boil over high heat. Prepare your grill for direct, medium-high heat (about 400°). Preheat the oven to 375 degrees and set a rack to the middle position. 1 tin (4 ounces) smoked mussels (optional).2 ears of corn, each shucked and cut crosswise into 8 pieces.4 ounces linguiça, chouriço, or other spicy sausage, cut into 1/4-inch- thick disks.Recipe: Shrimp and Corn "Clambake" Grill Packs ![]() Smoked mussels are optional but add a wood-fired flavor. Serve warm, sprinkled with chives and bacon.Inspired by the iconic New England clambake, these grill packs replace lobster with quick-cooking shrimp, along with spicy sausage, corn, and potatoes. Remove from the heat and let it sit 5 to 10 minutes to intensify the flavors. Stir in the lobster, corn, cream, and white wine and bring to a gentle simmer. Her first book, The Apple Lover's Cookbook, won a 2012 Best Cookbook award in the 'American' category by the International Association of Culinary Professionals and was a finalist for the Julia Child Award for for best. Bring to a boil, then reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes. Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series, Weekends with Yankee. Add the broth and potatoes to the Dutch oven with the onions and tomatoes. Let that steep while you cook the potatoes.Ĥ. Scoop about 1/2 cup of this hot liquid into a small bowl and sprinkle the saffron over it, then stir. Strain the broth into a measuring cup (you’ll have between 4 and 5 cups). On a floured surface, roll out into a rectangle about 16 inches wide. Remove the first disk of dough from the refrigerator. Return the shells to the pot with the cooking water and simmer for 15 more minutes to produce a flavorful broth. Preheat the oven to 400 degrees F and set a rack to the middle position. Remove the meat from the remaining parts, saving the shells. When the lobsters are cool enough to handle, tear off the tails, claws, and small legs. Amy Traverso makes two versions of Julia Childs classic French Crepes: Mushroom crepes, the first Julia recipe she ever made as a teenager and a New England crepe inspired by Eventides brown butter lobster roll. Add the tomatoes with their juice and the pepper, stir, then remove from the heat.ģ. Add the onion to the pan and sauté until translucent, 6 minutes. Remove the cooked bacon from the pot with a slotted spoon and transfer to a paper towel–lined plate. ![]() ![]() Meanwhile, in a heavy-bottom Dutch oven (5- to 7-quart size) over medium heat, cook the diced bacon until crisp and rendered, 10 to 12 minutes. Remove the lobsters, reserving the cooking water, and set them aside on a rimmed sheet to cool.Ģ. Add salt and lobsters, then close the lid and steam until lobsters are bright red and the legs twist off easily (about 6 minutes). This incredibly easy and quick-to-make snack comes from The Apple Lovers Cookbook. In a lobster pot (16- to 20-quart size), bring water to a boil. On a floured surface, roll out into a rectangle about 16 inches wide, 12 inches long, and 1/8 inch thick (if the dough becomes soft or sticky at any point during this process, put it in the freezer for 10 minutes). Recipe Courtesy Amy Traverso & Yankee Magazineġ. Preheat the oven to 400 degrees F and set a rack to the middle position. ![]() Lobster Chowder with Saffron and Tomatoes - Home & Family ![]()
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