The Minimalist Cooks Dinner (2010) - Plot & Excerpts
SPANISH-STYLE SHRIMP SHRIMP COOKED IN LIME JUICE SHRIMP, ROMAN STYLE SHRIMP WITH BETTER COCKTAIL SAUCE SHRIMP IN “BARBECUE” SAUCE SPICY SHRIMP SCALLOPS A LA PLANCHA CURRIED SCALLOPS WITH TOMATOES SCALLOPS WITH ALMONDS TRIPLE SESAME SALAD WITH SCALLOPS SQUID IN RED WINE SAUCE Black SkilletMussels TIME: 30 minutes MAKES: 2 servings Many years ago in Barcelona, I saw mussels and clams cooked a la plancha—on a thick slab of hot metal much like the griddles used by short-order cooks. The technique is common in Spain, and indeed throughout the Mediterranean. Though the mollusks are usually served unadorned, they’re filled with their own flavors as well as a certain smokiness contributed by their juices, which burn on the hot surface. This smokiness sometimes makes people think that mussels cooked this way are cooked over wood, but that is not the case, nor is it necessary. San Francisco chef Reed Hearon devised this method of achieving the same results in an ordinary cast-iron skillet, and it works beautifully.
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