Word: shrimps
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Clam chowder and the dependable Chickwich took backseats to shrimp showpieces Wednesday night, as four teams of Summer School students brought an improvisational flair to the cooking flame in the first-ever Annenberg “Iron Chef” competition...
...brought in outside things that fit chicken or shrimp. We knew everybody was preparing for chicken, because it’s cheaper,” said Hudson H. Duan, a member of The Professionals...
...judges, the contest came down to the Cookie Monsters’ shrimp tart with tomato basil and roasted vegetables and the Professionals’ mojito-marinade shrimp kebabs, potatoes with garlic and chives, and fresh salad with blueberries, strawberries, and citrus vinaigrette...
...where he presides over his blended family's kitchen with diligence, passion and Southern-inflected love. "All of my kids are grits champions. Maybe that's because I approach grits as something different. Grits with cheese, tomato and pepper. Fish and grits. Lately I've begun working diligently on shrimp and grits. I've knocked a few people over with that one." Moyo, a gemologist by training and a brand builder by trade, belongs to the growing ranks of husbands and fathers who are the primary cooks for their families. He keeps his pantry well stocked with onions, garlic, ginger...
...their company and their insights. (The kids, he says, have developed particularly sharp eyes for bad service.) On a recent trip to a top hotel in Korea, Pokodner checked on the cleanliness of the rooms, the smileyness of the concierge and the juiciness of the restaurant's tenderloin-and-shrimp brochette. His approach is straightforward. "I act like any other guest," he says, but one who pays unusually close attention to detail. Occasionally he heads to the rest room to jot down observations, but mostly he just takes mental notes...