1. Dear Chef, I find myself newly single and living on my own for the first time. My ex was the cook and I want to get confident in the kitchen, but I am so overwhelmed. Can you share where I can start? Sincerely, Cooking for One…for Now.
On your breakup, accept either my sympathies or congratulations, depending on the circumstances. Otherwise, I applaud you for using your newly found time to elevate your cooking acumen—there is not much more of a healing experience than creating something delicious. Here is my recommendation to new cooks: Choose five dishes and master them. Once you get comfortable making them without looking at a recipe, you can start to play by changing out proteins, spices, salts, or infused oils. If you can make an impressive quiche, a roasted chicken, a hearty red sauce, a stir fry, and a seasonal fruit cobbler, that is a fantastic base to build upon. Browse around your local cooking store and find a few social media feeds or cookbooks that inspire you.
2. Dear Chef, My neighbor and I are debating over the best grilling method. He swears by charcoal, but I love gas. We have a six-pack riding on your answer. Thank you, The Gas Man.
Ah, the age-old quandary of quality versus convenience wrapped in a juicy steak. I have both types of grills (plus a smoker), and the answer is easily arrived at with a question: How much time do you have? If time is of no issue, choose charcoal or wood every time; there is just no substitute for a slow-cooked meal with the flavor of woodsy flame. Otherwise, gas is awesome for a quick and delicious meal. Here’s a tip: Add a small piece of hardwood or smoker chips into the gas grill to impart some smoky flavor. I think you can split that six-pack as you cook your next burgers.
3. Dear Chef, My niece is getting married in her backyard in late June. My gift to her is a raw bar with Maine oysters. I know how to properly open them, but I am nervous about opening that many—is there a trick to (safely) speed that part up? And do you have a favorite mignonette recipe? Sincerely, A Shucking Good Auntie.
That is a generous gift indeed! First off, I would suggest buying oysters from three or four harvesting areas in Maine—your local fish market can suggest options from sweet to briny and different sizes. Yes, there is a great tip for opening multiple oysters. In batches, drop oysters into boiling water for 30–45 seconds, then plunge them into very cold ice water until chilled and ready to serve. Don’t leave them in the water longer than stated; we don’t want to cook the meat. This method relaxes the abductor muscle, making it much easier to open the shell.
Along with a traditional mignonette, how about this Spicy Strawberry Mignonette I published last year?
4. Dear Chef, I opened some lobsters last night and saw something new (to me). It was red-orange stuff. I know what tamale is, but what was that? Thanks! Still Learning Lobster.
It is a bit of a happy jackpot to open a lobster and see those immature eggs, also called lobster roe, that are naturally black but turn bright orange when cooked. (If eggs are visible on the outside of the lobster, it is illegal to catch those, so toss it back.) My favorite use for lobster roe is to make a compound butter: To 1 stick of softened butter, whip in 2 teaspoons of roe in a food processor or by hand. This has so many uses: melting on eggs or pasta, spreading on sandwiches, or even dipping lobster meat!
