Weekend special:  Chicago’s own Shrimp de Jonghe

Our store has jumbo 16-20 count wild-caught, raw Gulf shrimp on sale this weekend (editor’s note:  by now, some of you have figured out where I work; after all, how many high-end grocery chains are there in greater Chicago?  But I digress).  That makes it the perfect time to make Shrimp de Jonghe.  it’s the…

St. Patrick’s Week extra:  Irish beef stew with Guinness stout

Who, besides vegetarians, doesn’t like beef stew?  Irish beef stew flavored with Guinness stout is a classic, and a touch of Jameson’s Irish whiskey for deglazing won’t go amiss.  Very Gaelic indeed.  You’ll want plenty of freshly baked bread or warm rolls and lots of sweet Kerrygold butter to serve with this – people will want…

How-tos:  how to cook corned beef brisket, the newbie guide

It’s that time of year again.  About two weeks before St. Patrick’s Day, the bulk corned beef and prepackaged slabs begin to appear in every grocer’s meat case.   For 11 months of the year, most of us make do with sliced corned beef from the deli.  In March, however, shoppers suddenly want the real thing;…

How-tos:  new ways to cook old favorites – Catfish

With more people eating fish and seafood these days, if only through Lent, home cooks are always looking for new twists on old stand-bys.  One of those stand-bys is catfish.  After all, it’s been around for a while … like since the late Cretaceous period (no wonder the poor thing needs a new outfit!).  …

Quick lists:  the many ways to prepare Gulf shrimp

We’re going to have shrimp on sale this weekend – BIG shrimp.   Oh, joy!   I just love shrimp – especially big, plump, pink Gulf shrimp.  Don’t you?  Can’t get enough of it. Yet when I’m tired at the end of a long day, I forget just how many ways there are to fix my favorite…

Lenten special:  Mediterranean style Red Snapper

It’s the first Friday of Lent as I write this, and I’ve been inspired to produce something appropriate for the occasion.  If you eat a lot of fish during Lent (the period of restraint and penitence that Christians observe in the weeks after Ash Wednesday and before Easter), it’s easy to get bored – unless…

Mardi Gras/Chinese New Year special:  Firecracker Shrimp

February, it turns out, is shrimp month.  As if our store doesn’t sell plenty of shrimp as it is, we’ll be demo-ing lots of shrimp throughout the month.  Fine with me:  I love shrimp. To some people, February means Valentine’s Day and two presidents’ birthdays and, possibly, a long holiday weekend as a result.  To…

Sunday special: Florentine Steak with Garlic & Herb Butter

So: you can’t have surf without turf, apparently … and this weekend, the store has some fantastic Black Angus bone-in rib-eye (Delmonico) steaks to go with those jumbo shrimp and monster 10-14 ounce lobster tails we mentioned earlier.  Fortunately, I happened to have a little taste of Italy handy by way of a recipe for…

Weekend special: Butter-poached shrimp and Carolina-style grits

We have shrimp on sale this weekend (again), but this time it’s the really good ones:   8-10 count jumbo wild-caught, raw Gulf shrimp from Louisiana, the best kind.  This being a short Mardi Gras season in 2016 (January 6 through Fat Tuesday on February 9 – barely four weeks), I’m looking for an excuse to…