Chopping the chicken into chunks takes a good knife and a steady hand, and then threading them onto skewers is a sticky, messy affair. You’ll end up with bits of marinade on your fingers, which you’ll wipe on your apron more than once. Grilling these kabobs means standing by the grill, flipping and listening for … Read more
Making shrimp ceviche means dealing with raw shrimp that’s been quickly ‘cooked’ in lime juice, so you’ll spend a good chunk of time peeling and deveining, trying not to squish the flesh. The acid starts to turn the shrimp opaque, but the texture stays firm, almost like a gentle chew that snaps clean. It’s a … Read more
Filling the bun with cold, tender lobster meat is the first step, and it’s all about the texture—firm, slightly sticky, with a faint brine. I get a sense of the mix slipping between my fingers, the smell of fresh seafood mixing with lemon and butter as I prep it. Eating it involves a bit of … Read more
Peeling back the charred corn husks lets out a smoky, slightly sweet aroma as you reveal the kernels beneath. You’ll need to work quickly to brush off the husks without burning your fingers, then brush the corn with a spicy, tangy mayo mixture while it’s still hot. The mess of prep—peeling, buttering, sprinkling cheese—happens in … Read more
