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A well–seasoned cast–iron griddle is essential for broiling fish (don’t use that wavy broiler pan that came with your oven for broiling fish: it’s designed for meat). Preheated well under the broiler, the griddle sears the bottom of the fish while the broiler cooks from the top down. And since it has a flat surface, it’s easy to remove the fish when it’s cooked. Some griddles are double-sided. The flip side, with ridges, is what you want for stovetop grilling.
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 BACK TO STORIES |
| North Las Vegas shrimp farm offers locavores fresh seafood |
| July 26, 2011 |
In the northern most point of North Las Vegas, immersed in the dry desert climate 300 miles from the nearest ocean, salt water shrimp are thriving.
The 30,000-square-foot Blue Oasis Pure Shrimp Farm opened at the beginning of the month in the Kapex area of the city, 30 miles north of the Strip. The $5 million farm aims to produce fresh, sustainable, white shrimp from pond to plate to a majority of the West Coast.
Click Here to Read More |
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OYSTER STEW
8 tbsp (1 stick) unsalted butter
4 C whole milk
1 C heavy cream
Coarse salt and freshly ground white pepper
Tabasco sauce
1 pint shucked oysters, with their liquor
Oyster crackers
Melt the butter in a wide saucepan over medium heat. Add the milk and cream and bring to a simmer. Season well with salt, white pepper and Tabasco (remember, you’re putting in the Tabasco so you can taste it, so don’t be shy), then add the oysters and their liquor. Cook just until the edges of the oysters curl; they’ll look like ruffled petticoats.
Serve hot, with plenty of oyster crackers.
There is something completely satisfying about this simple lunchtime soup. Shucked oysters make preparing it a snap!
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