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By Root 601 0

strip, wrap the scallop with the fish strips, forming a bi-colored “rose” of fish with a scallop in the center. Using tongs, gently place the wrapped scallops on a broiler pan and top each with a slice of the compound butter. Cook 4 inches below the broiler for 7 minutes. The fish will be perfectly cooked through and the scallop will be just underdone (which is perfect for this type of seafood).

Yield: 8 appetizer portions

Software:

½ pound salmon filet

½ pound halibut filet

8 sea scallops (21- to 25-per-pound

is a great size for this recipe,

but you can go with U-10s if

you like really big scallops; see Shrimp Smarts)

Kosher salt and freshly ground

black pepper

Herbed Compound Butter

Hardware:

Sharp thin knife (such as a filet

knife or slicer)

Broiler pan

Tongs

This is a very cool dish, not only because it tastes good, but because it scares the heck out of people. On the plate, it looks like it was very difficult to make, which—of course—it’s not.

Chicksicles

Kebob makers tend to squeeze their food-on-a-stick pieces too tightly together. This does nothing but slow the cooking process. It’s okay for these pieces to touch, but just barely.

Application: Broiling or Grilling

Place coriander and cumin in a heavy dry skillet and toast, tossing occasionally, over high heat. When the seeds just start to smoke, remove from the heat and pour onto a plate to cool. Then grind in a mortar with a pestle, or an electric coffee grinder. Combine the cumin and coriander with other spices and sugar in a small bowl.

Another great way to toast whole spices? A hot-air popcorn popper.

Chop the peanuts in a food processor until they’re the size of small crumbs. Add the spices to the processor. While pulsing, add the oils and process to form a paste.

Rub the paste on the chicken pieces. Cover and refrigerate overnight.

Thread the chicken pieces onto skewers.

Heat the broiler and move the rack into position so that the chicken will be within 4 inches of the burner. Or fire up a grill or hibachi. Lay the skewers directly over the heat and cook, turning often until paste is dark and chicken cooked through.

Yield: 4 to 8 kebobs, depending on the size of the skewers

Note: Metal skewers are best because, unlike bamboo, they don’t have the nasty habit of catching on fire. That said, bamboo brings a certain authenticity to the party. So, to prevent forest fires, you can do one of two things:

• Hit the hibachi. Most hibachi-style grills have grates that stand above the side of the grill. This makes it possible for the meat to lie flat on the grate while the skewers stick straight out to the side.

• Soak the skewers. This is a fine idea as long as you’re going to cook right away, but if you plan on skewering and refrigerating, odds are good the woodworks will again be flammable by the time bird meets burner.

Software:

1 tablespoon coriander seeds

2 teaspoons cumin seeds

½ teaspoon curry powder

¼ teaspoon cinnamon

1 teaspoon salt

2 teaspoons sugar

½ cup peanuts (or more to taste)

2 tablespoons sesame oil

2 tablespoons neutral vegetable oil

2 pounds chicken breast, cut into

1-inch cubes or ½-inch slices

Hardware

Heavy-bottom skillet

Mortar wth pestle, or coffee grinder

Small bowl

Food processor

Metal or bamboo skewers (see Note)

Broiler and broiler pan, or gas or

charcoal grill

Scampi V1.0

Application: Broiling

Heat the broiler and position the rack to about 5 inches below the heat source. Arrange the shrimp in the broiler pan so there is no overlapping. Drizzle the oil and scatter the garlic over the shrimp and season with salt, pepper, and Old Bay. Put the pan under the broiler for 2 minutes, until the shrimp begin to turn pink. Sir in the lemon juice, add the panko and parsley, and toss to coat the shrimp evenly. Return to the broiler and cook until the bread crumbs are evenly brown. Serve immediately.

(Alternatively, sauté the shrimp in the oil and garlic and, when they are almost finished, season with salt, pepper,