Solve the fish mystery and toss both on the barbie
May 16, 2013 1:31 pm
It's a prawn, it's a shrimp, it's a delicious crustacean! We're happy when either lands on our plate, but if you truly need to know the difference, we can point you in the right direction. For the record: you'd be hard-pressed to tell them apart by taste-test alone.
“I’m a small cook from a small town. It’s the seventh largest city in the United States. It’s called San Antonio.” Jason Dady tells me this, wide-smiled and sweating, while he hovers over a Big Green Egg at last month’s Austin Food & Wine Festival. He’s grilling a whole branzino that has been simply dressed with fresh herbs and a little olive oil. It's just one of the grilling secrets he shares with us. Many more, right this way...
Tonight's not about opening a pack of chicken breasts and hoping something interesting will happen if you put them in a hot pan. Tonight is about treating poultry right — that means firing up the fryer, getting your grind on, honoring the thigh and getting every piece of meat off that juicy carcass. Here are 7 chicken recipes to keep your bird game fresh.
Today for lunch, get intimate with what I firmly believe to be the best part of the chicken (aside from deep-fried skin, obviously), don't hesitate to go to the dark side and find your perfect use for this juicy meat.