Tuesday, April 26, 2011
With temperatures approaching 80 degrees in NYC I am happy to report that I am sitting on the porch with a cold, refreshing glass of iced tea. While I love a generous lemon wedge as garnish, I have been exploring some other accessories for my iced tea. Lately the likes of apples, limes, orange slices, mint leaves, grapes, and raspberries have been seen taking a swim in my drink. Come summertime there may just be a peach or plum. I also like to freeze my garnishes to add a chill to my drink.
What do you like to add to your iced beverages?
Thursday, April 21, 2011
Wednesday, April 20, 2011
Tuesday, April 19, 2011
Thursday, April 14, 2011
BBQ season is coming soon...This is a can't miss. It's refreshing and a real taste of summer. The fruit salsa is very versatile as well. If you give it a try, send in your photos so that we can post them, firstname.lastname@example.org.
1 lb. of 16/20 shrimp Peeled and Deveined
1 cup of orange juice ¼ cup of chopped cilantro
Juice of 1 lime Zest of lemon, lime and orange
Juice of 1 lemon ¼ cup of olive oil
Salt and Pepper ¼ cup of white wine
3 shots of Hot Sauce
When the shrimp are peeled and clean, slice them up the back so they will stand on a plate when cooked. Add all the ingredients and the shrimp to a bowl or a bag and refrigerate for ½ hour. You don’t want to go too long on the marinade here because the acid from the citrus will start to cook the shrimp.
You can cook the shrimp on a grill, or a pan. I prefer the flavor from a grill. When the tails are pink and the shrimp are white, they are done.
¾ cup of finely chopped pineapple
¾ cup of finely chopped mango
½ cup of finely chopped strawberries
¼ cup of finely chopped red onion
2 tablespoons of fresh chopped mint
Juice of ½ an orange
Juice of 1 Lime
Pinch of Salt
Combine all the ingredients and cover. Let all the ingredients get to know each other. Take the time to introduce each one and wait about a half an hour for them all to get comfortable with one another and serve.
Wednesday, April 13, 2011
Tuesday, April 12, 2011
Monday, April 11, 2011
Wednesday, April 6, 2011
Tuesday, April 5, 2011
Old wives' tale? Maybe. To check the fresh factor of eggs, lower uncooked eggs into a bowl of water. If the egg settles horizontally, the egg is fresh enough for human consumption. If it settles vertically, feed it to the dog. If it rises to the top, feed it to the garden.
Have any tips to share? Email them, email@example.com.
Monday, April 4, 2011
BISCo. Fish & Chips
2lbs of Codfish (hake, pollock, haddock or scrod are great too)
2 cups of flour
½ cup of corn flour
1 teaspoon of baking powder
1 bottle of beer* (darker beer will produce a darker batter)
1 teaspoon of Old Bay
Dash of salt and pepper
A dash of paprika
Oil for frying
Ask your fish monger to clean and filet the cod. Make your batter first. In a bowl add the flour, corn flour, baking powder, Old Bay and paprika. Stir this mixture and then start to whisk in the beer. Do this a little at a time until you reach a consistency a little thinner than that of a pancake batter. Refrigerate the batter for about 20 minutes. Cut the cod into a size you like and take a bowl of flour for dredging. When the batter is cool, heat your oil in a deep pot to 375 degrees. (Use a candy thermometer to check accurate heat) Make sure the pot is deep and will not overflow!!! Dredge the fish in flour and then into the batter. If the batter is too thick, add a touch of beer and whisk again. Slowly add the battered fish and let it cook for about three or four minutes.
Serve with tartar sauce (see below), malt vinegar and a cold pint.
“Chips” is the English term for fried potatoes. They are usually a larger cut than the traditional French Fry. For this recipe, we will substitute French Fries for Chips. Go to your local super market. Then go to isle seven (frozen foods). Buy a bag of pre-cut French Fries. Take them home and turn the bag over. Follow directions on back side of the bag. If you screw this up, do not tell anyone, just try again.
BISCo. Tartar Sauce:
1 cup mayo
4 teaspoon chopped chives
1 teaspoon shopped capers
2 teaspoon tarragon
1 tablespoon parsley
1 teaspoon finely diced shallot
1 tsp lemon juice
4 teaspoon diced cornichons
dash of milk
Combine all the ingredients except milk and stir together. If the consistency is too thick, you can splash it with milk to thin it out.
- Block Island Seafood Company
- Block Island Seafood Company (BISCO) helps fellow seafood enthusiasts enjoy the gifts of summer in their own homes all year long. BISCO will leave your family and friends with a memorable experience beyond the traditional catered gathering by providing a dynamic chef and extraordinary cuisine. Block Island, RI (41°09'N 71°33'W) is a small island that sits in the Atlantic Ocean between Rhode Island and Montauk Point, NY. For many years it has been a vacation spot for me and my family, and now I’d like to bring Block Island to your dinner table.
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