I like my big green egg. I’m not a fanatic like some, mind you. But I do like it. It does a lot of stuff pretty well. Kamodos are the Swiss army knife of charcoal grills. They do everything pretty well. But they do one thing better than any other grill I know. The big green egg as a wood oven. That’s it’s wheelhouse. And nobody knows this. I don’t know why. It’s dead easy. You probably already have almost all the bits you need.
My appreciation for quinoa came late. This was one trend I didn’t pay any attention to initially. Quinoa? Ancient grains? Sounds like barley to me. Who cares! That was a mistake. I finally got around to trying it. Hooked. That mildly nutty flavour is a canvas to play with. It’s healthy. It’s tasty. And you can do all kinds of stuff with it. Salmon with quinoa salad is just one way to use it. Not a bad one though, if I do say so myself.
Lobster bisque. This is soup for when you want to impress. Creamy. Rich. Luxurious. It’s everything wrong with French cooking. And it’s everything right with French cooking. Wonderful stuff indeed.
Fish and rice noodles isn’t something that just pops into your head when you’re thinking about what to make for dinner. At least it doesn’t pop into mine very often. Don’t know why. When I do think of it this is one I like. Salmon with rice noodles. It makes a fast, yet elegant weeknight meal.
There was a time before Internet. Hard to believe but true. Back then, you had to figure things out the hard way. PBS. Cookbooks. Word of mouth. All still great but more work. I learned how to cook pad thai in the only cooking class I ever took. Taught by a Thai who I would credit except I have no idea what her name was. This recipe has drifted a bit over the years but still have my original notes so I know it’s really her recipe with some of my technique on top.
When done right, shrimp cocktail is one of my favourite appetizers. Done poorly though, and it’s a big mess of tough or watery shrimp. This method pretty much guarantees perfect shrimp cocktail every time.