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Los Angeles: Shrimp Tacos Dorados from the Mariscos Jalisco Truck
Since first parking their truck east of downtown over a decade ago, Mariscos Jalisco has made it a point to keep their lunch-only crowd satisfied, even on Christmas Day. Hailing from Jalisco, the western seaside state south of the border, Raul Ortega and his crew have made seafood their business since day one. Taco lovers should pay special attention to the fried shrimp and avocado tacos de camaron.Sunday Brunch: Shrimp, Andouille and Okra Gumbo
When suffering through the after-effects of a late night on the town nothing quite sets me straight like a bowl of gumbo. When served the traditional way (with white rice) it satisfies all my hangover needs; carbs, heat, salt and fat. Some may be tempted to skip the somewhat tedious step of making a dark roux; I advise against this. The time and energy spent lovingly stirring the flour/oil mixture is essential to gumbo, and in my mind is part of the magic that can turn a rough morning around.Dinner Tonight: Smoked Salmon with Shrimp, Horseradish Cream and Lime Vinaigrette
Isn't smoked salmon good enough to be on its own? That's the question I asked when I gazed upon this recipe from the BBC, which paired smoked salmon with shrimp. Though it seems a little unnecessary at first, the two items actually play well together; the thinly sliced salty salmon complements the plump sweet shrimp.Video: Bay Shrimping After the BP Oil Spill
There are many disagreements out there about the future of fishing and shrimping in the gulf. This episode shows one perspective, as well as some awesome food too.A Sandwich a Day: Shrimp Toast Sandwich at Son of a Gun in Los Angeles
Shrimp toast, already one of the greatest gifts to the world's taste buds, receives a perhaps unnecessary, but much appreciated, additional boost from chefs Jon Shook and Vinny Dotolo (of Animal) at their new L.A. seafood-centric Son of a Gun. The two dudes take the classic shrimp toast and sandwichize it, slapping gorgeous hunks of tender shrimp between slices of crackly, buttery grilled toast.Tiki Week: Shrimp Toast
Of all the Tiki Week dishes, shrimp toast was probably my favorite growing up, and not because I loved shrimp. In normal Tiki style, the main ingredient in this dish is not really the point. The shrimp, flavored with scallions, garlic, sesame, and soy, ends up more as a vehicle for ensuring that all the aromatics are stuck nicely to the "toast." And I put that in quotes, because it's not often that the word "toast" refers to "deep fried bread."Tiki Week: Coconut Shrimp
It's not clear where crispy, crunchy, and nutty, coconut shrimp entered the snack-food lexicon—they might be caribbean, possibly Polynesian, or most likely, a purely American tiki-bar invention—but they're popular enough that you'll find'em everywhere from Thai restaurants to Irish pubs.This Week in America's Test Kitchen: Shrimp Tempura
A few preliminary attempts at making tempura revealed to the folks at America's Test Kitchen why some Japanese chefs devote their entire careers to this one technique. Success hinges almost entirely on the batter—which is maddeningly hard to get right. Among other things, they settled on using the largest shrimp available, since it's easy to overcook small shrimp. Instead of a wok, they substituted a large Dutch oven. For the batter, they replaced a bit of the flour with cornstarch to improve the structure and lightness. For a super tender coating, they used a combination of seltzer and vodka instead of the traditional tap water. To see how they did it, watch the video here and then go visit America's Test Kitchen for the recipe. (Free registration required.)Seriously Asian: 'The Wei Chuan Cookbook' Was My 'Joy of Cooking'
In many households there is a venerable old cookbook, worn and brittle, sitting among the newer books and magazines in the kitchen. For a lot of American households this might be Julia Child's Mastering the Art of French Cooking, or The Joy of Cooking by Irma Baumgarten. Representing as they do the tastes of their period, the recipes in these tomes transcend judgment; besides which, old-school bechamel sauces and old-fashioned meatloafs are good, even if we consider them dated.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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