June 9, 2015

Summer Homecooking

Some recent home cooking exploits as the weather heats up and my palate shifts to fresher and lighter flavors. Above, some-Szechuan-style pork dumplings in a spicy chili oil. A tasty dish, from a recipe by Fuchsia Dunlop's great book, Every Grain of Rice.
Making dumplings isn't easy, and you need to dedicate some time to do it right. I  need to work on my folding, to get the traditional "water caltrop" shape, but I was pretty happy with how these turned out.
I also made this terrific pickled shrimp salad on pumpernickel dish. My homage to the great dish at Edmund's Oast in Charleston picture below. I'm developing a real love for pickled shrimp as a warm weather snack. While many southern chefs have renditions, I used the Lee Brothers' recipe for this dish. The shrimp plays great off the aioli, warm bread, and crunch from the fennel and radish.
Edmund's Oast's killer version that lead me down this path.

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