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Tag Archives: Recipes
Lamb Roti
Lamb Roti Roti is a wonderful unleavened bread served hot from the griddle. Along with its variations, such as phulka and chapatti, it is a staple in many parts of the world, especially the Caribbean, India and the Middle East. … Continue reading
Posted in Food Photography, Recipes
Tagged Bill Brady, Bill Brady Food Photographer, digital photography, food photographer, Food Photography, Food Photography techniques, food pictures, food stylist, hummus, lamb roti, Lighting techniques, location, loft rental, patient, people, photographer, photographs, Photography, photos, portraits, Recipes, roti, still life, studio, west indian cuisine
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A spectacular shrimp recipe featuring one of the seven fish dishes prepared in our documentary the Feast of the 7 Fishes http://www/7fishes.com.
Italian Style Shrimp, Broiled or Grilled (serves 6)
These delicate morsels are a far cry from those heavily breaded deep fried
shrimp served in so many restaurants. These are not battered fried but
enrobed in a light coating of olive oil, bread crumbs and seasonings to
provide a delicate protective covering and then broiled.
You must use your own judgment in the perfect amount of oil and breadcrumbs.
This will vary depending on the size of the shrimp as smaller shrimp have
more surface area and will require a bit more oil. There should be just
enough oil to coat the shrimp and just enough breadcrumbs to retain the oil
and provide a thin coating. Be sure to use the best quality shrimp you can
find.
Ingredients
1 ½ lbs. large shrimp
3 T extra virgin olive oil
3 T vegetable oil (I prefer peanut oil)
2/3 cup fine dry plain breadcrumbs
½ t freshly grated lemon rind
½ t minced garlic
2 t finely minced parsley
¾ t salt
1/4 t freshly ground black pepper
Lemon wedges
Directions
1. Peel and devein shrimp leaving tails intact. Rinse under cold water and
pat dry.
2. In a bowl large enough to generously accommodate shrimp, mix both oils
and then the shrimp. Toss.
3. Add as many breadcrumbs as needed to form a light, even coating.
4. Add lemon zest, garlic, salt and pepper. Toss again and allow to rest 15
minutes before proceeding.
5. Place on a lightly oiled grill rack under a hot broiler or on a stove top
grill pan for 2 to 3 minutes per side, no longer than it takes to form a
crisp, golden crust.
6. Serve immediately with lemon wedges. If you’d like a change from the
ubiquitous marinara dipping sauce, make some tartar sauce to serve
alongside.
(Adapted from a recipe by Marcella Hazan)
Tartar Sauce
2 medium shallots, finely chopped
2 medium gherkins or cornichons, finely diced
2 T freshly squeezed lemon juice
2 T parsley, finely chopped
1 cup mayonnaise
Salt and pepper to taste
Mix all ingredients and refrigerate until ready to use.
Recipe by Phyllis Kirigin
Link
April 5, 2012
Tagged Bill Brady, Bill Brady Food Photographer, digital photography, feast of the 7 fishes, food photographer, food photographer in N.Y., food pictures, fried shrimp, Good Friday Menu, Italian seafood dishes, Italian shrimp, location, Photography, Recipes, seafood, Shrimp, stock food, studio, top photographer
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The Big Easy to Eat
As a self pronounced foodie, I just can’t help being drawn to the diversity of the cuisine of New Orleans and its surrounding parishes. My Sicilian ancestry taught me how the blending of cultures in a particular region can produce … Continue reading
Posted in Food Articles, Food Photography, Recipes
Tagged Africans, andouille, beans, bell pepper, Bill Brady, Bill Brady Food Photographer, Cajun, celery, chicken, Crab, crawfish, Creole, cuisine of New Orleans, digital photography, Emerill, Food Photography, food photos, food pictures, George W Bush, gumbo, Italians, Jambalaya, Katrina, muffuletta, Native Americans, New Orleans “The Big Easy.”, onions, photographs, Portuguese, Recipes, rench, rice, Shrimp, smoked ham, Spanish
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Chris’ Barbecued Pulled Pork: Food Photography
Pulled pork is one of the South’s most popular dishes. However, you don’t have to seek out a North Carolina barbecue joint to enjoy this tender, savory delight. In fact, you don’t even need a barbecue pit. My son Chris … Continue reading
Posted in Food Photography, Recipes
Tagged Alain Ducasse, BBQ pork, Bill Brady, Bill Brady Food Photographer, Bobby Flay, Danny Meyers, digital photography, food photographer, food photographer in N.Y., Food Photography, Food Photography techniques, food stylist, Mario Batali, Martha Stewart, Paula Deen, pork, pork products, Pulled, Pulled Pork, rachel rey, Recipes, Shake Shack
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Grilled Pork Chops with Balsamic Caramelized Pears
Ingredients 1 1/2 quarts water 5 tablespoons kosher salt 2 tablespoons white sugar 6 pork loin chops, 1/2 inch thick 1/2 cup olive oil 4 cloves garlic, minced 1 tablespoon fresh rosemary, minced 1/2 cup balsamic vinegar 1 tablespoon butter … Continue reading
“Zizen Pesach” A goyim goes to Seder… Matzoh Ball Soup Recipe-
The first time is tasted matzoh ball soup was at a Seder, which my next door neighbor invited me to. The Sands lived next door. They along with a large segment of the neighborhood families were Jewish. I was brought up Catholic and had never had an opportunity to witness other religious observances first hand. I must say I was really taken by the experience. I remember the seriousness of it, the sense of connection that the ritual had which stretched through oceans of time. Continue reading
Shellfish Stew
A healthy alternative to meat stews. This simple shellfish stew is quick and easy to make. Continue reading
Posted in Food Photography, Recipes
Tagged Bill Brady, Bill Brady Food Photographer, Clams, food photographer in N.Y., Recipes, Scallops, Shellfish Stew, Shrimp, Stew
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Lasagna Bolognese – Mario Batali’s Recipe
Lasagna Bolognese – Mario Batali’s Recipe Continue reading
