Grilled Mussels with Coconut Curry Broth–what more is there to say? Last summer we did a piece about grilling clams. Mussels–and oysters–work the same way. You pop them on a hot grill and wait. When they open, they’re done. We’re talking about very lightly grilled seafood here. As you can see from the pictures, Jody first made the coconut curry broth. Then we grilled the mussels (no, really, we grilled the mussels). If you’re deft with a pair of tongs you can get the mussels off the grill and into the coconut broth with minimal loss of mussel juice. Toss the mussels with the herbs and the coconut broth and Bob’s your uncle.
Sometimes you eat the bear and sometimes the bear eats you. That’s the way it was with Warm Radish Salad with Bacon and Pea Tips. Salad is a killer to photograph. Light glints off the dressed surfaces, producing bits of glare or “hot spots.” And if the salad is one part greens and another part something else, then while it may taste delicious to toss everything together, that homestyle approach doesn’t make for an alluring photo. The heavier components tend to weigh down the more delicate ones. What’s a guy with a camera and a chef for a wife to do?
Make the damn salad and photograph it a second time, that’s what.* The salad above is composed with a photograph, or dinner guests, in mind–radishes here, salad there, easy on the dressing. The photo shot from straight down later in the post is the way we’d normally eat the salad in all its messy collapsed glory. Different stees.
Craig Claiborne, the late pioneer of food journalism for the New York Times once wrote a New Year’s Day column that included the line, “Blessed indeed is the household whose refrigerator contains an overlooked tin of caviar.” Yes, well. For most of us, caviar times may be gone, but that only means the return of our salad days. Substitute chickpeas for caviar and you’re halfway to Wilted Green Salad with Fresh Chickpeas, Feta and Greek Yogurt.