Articles by: Chef Glenn

Just Like Dynamite Shrimp…Only Different
June 1, 2023 by Oldtown Crier
By Chef Glenn Morel

There’s something irresistible about Dynamite Shrimp. A perfect balance of crispy exterior and succulent interior, it hits that salty-sweet-spicy trifecta that triggers the pleasure receptors in our brains. When done right, Dynamite Shrimp is as visually appealing as it is delicious. Versatile too: Served as an appetizer or the main course, it can be tailored to the season or occasion. On this occasion, I chose to make dynamite shrimp the same…but different.

Chef Glenn’s Dynamite “Lobster” on Forbidden Black Rice

I prefer spiny lobster (Langusta) over the sweeter Maine lobster. Forbidden black Rice was once reserved only for the wealthy and powerful to ensure their health and long life. No one else was allowed to eat it.

Here is my variation of the popular Dynamite Recipe.

Ingredients:

– 10 to 15 small lobster tails, cut into ¼ inch thick medallions

– Salt and pepper

– 2 eggs

– 1 cup of corn flour

Dynamite sauce ingredients:

-1 cup of mayo

-1 tablespoon of hot sauce

-2 teaspoon of paprika or chili powder

-2 tablespoon of honey

-3 tablespoons of tomato ketchup

-2 teaspoon of minced garlic

-2 teaspoon of sesame oil

-2 tablespoon of rice vinegar

-2 cups of Forbidden black rice cooked per recipe on box or bag

Directions:

Season the lobster medallions with salt and pepper.
In a bowl, mix the egg, corn flour, salt, and pepper. Add the lobster medallions and mix well until evenly coated. Add a few teaspoons of water if the batter is too dry.
Heat oil in a large skillet or pan to medium-high heat. To check if the oil is ready, you can dip a wooden spoon into the oil. If it sizzles, the oil is ready.
Fry a few pieces of lobster at a time for 2-3 minutes until golden brown. Transfer to a paper-towel lined plate to remove excess oil.
In a separate bowl, mix all the sauce ingredients together.
Toss the fried lobster with the sauce until evenly coated.
Serve the Lobster Dynamite over the forbidden black rice. (This recipe yields enough for 10 hearty appetizer portions.)

Bon Appetit!

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Overcoming Kitchen Anxiety: A Guide for Home Cooks
August 1, 2023 by oldtowncrier
By Glenn Morel

For many home cooks, the kitchen can be an intimidating place. Uncertainty about equipment, spaces, and products can create fear and apprehension. Heck, even WITH a handbook I’d be afraid to change my car’s transmission. This article aims to address these concerns and provide practical advice on how to alleviate kitchen anxiety and gain confidence in cooking.

Familiarize Yourself with Your Kitchen:
Start by getting to know your kitchen (“Hi Kitchen!”) and its layout. Take inventory of your cooking equipment and tools, such as pots, pans, knives, and utensils. Understanding what you have will help you plan meals and navigate recipes effectively. Organize your kitchen, ensuring that frequently used items are easily accessible. Avoid buying too many gadgets thus reducing stress during meal preparation.

Master the Essential Cooking Techniques:
Learning fundamental cooking techniques will boost your confidence in the kitchen. Begin with basic skills such as chopping, sautéing, boiling, and baking. Practice these techniques through simple recipes and gradually progress to more complex dishes. Online tutorials, cooking classes, and cookbooks can be valuable resources for honing your skills. Remember, practice makes better not perfect, so don’t be discouraged by initial setbacks. Embrace the learning process and take pride in your progress.

Experiment with Ingredients and Recipes:
One of the best ways to overcome kitchen anxiety is through experimentation. Start by exploring different ingredients and flavors. Experiment with herbs, spices, and seasonings to enhance your dishes. Gradually expand your culinary repertoire by trying new recipes and techniques. Don’t be afraid to make mistakes; they are valuable learning opportunities. Embrace creativity in the kitchen and trust your taste buds. Over time, you’ll develop a better understanding of flavors and gain confidence in your ability to create delicious meals.

Seek Inspiration and Guidance:
To alleviate kitchen anxiety, seek inspiration and guidance from various sources. Follow food blogs, watch cooking shows (Lord knows there are plenty), and subscribe to cooking channels on social media platforms. These platforms can provide valuable tips, techniques, and recipe ideas. Engage with fellow home cooks by joining cooking communities or attending local cooking classes. Sharing experiences and seeking advice from others who have faced similar challenges can be incredibly helpful. Remember, cooking is a journey, and there is always room to grow and learn.

Conclusion:

Overcoming kitchen anxiety is possible by familiarizing yourself with your kitchen, “mastering” essential cooking techniques, and embracing experimentation. Seek inspiration from various sources and remember that cooking is a journey of continuous learning. With time and practice, you’ll gain confidence and transform your kitchen into a space of creativity and enjoyment.

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​Creamy Salmon with Sun-Dried Tomatoes and Spinach in Garlic Parmesan Sauce
March 1, 2024 by oldtowncrier
By Chef Glenn Morel

Perfect for any occasion or a cozy night in, this recipe elevates the humble salmon into a gourmet delight that will leave your taste buds singing.

Ingredients:

12 oz. salmon

4 Tbsp. olive oil (divided)

2 Tbsp. butter

1 small onion (diced)

4 cloves garlic (minced)

1/2 cup cherry tomatoes

1/4 cup sun-dried tomatoes

1/2 cup vegetable broth

1/2 cup heavy cream

1 tsp. ground basil

1/2 tsp. kosher salt

1/4 tsp. pepper

1/4 cup Parmesan cheese

2 cups fresh baby spinach,

2 Tbsp. fresh parsley for garnish.

Preparation

Start by seasoning the salmon fillets with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the salmon fillets and cook for about 4-5 minutes per side or until cooked to your desired doneness. Once done, remove the salmon from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of olive oil and butter. Sauté the diced onion until it becomes translucent, then add the minced garlic and cook for another minute until fragrant.

Next, add the cherry tomatoes, sun-dried tomatoes, vegetable broth, heavy cream, ground basil, salt, and pepper to the skillet. Stir well to combine all the ingredients and bring the mixture to a simmer.

Once the sauce has thickened slightly, stir in the Parmesan cheese until it melts and the sauce becomes creamy and smooth. Taste and adjust the seasoning if needed.

Add the fresh baby spinach to the skillet and cook until it wilts, stirring gently to incorporate it into the sauce.

Return the cooked salmon fillets to the skillet, spooning some of the sauce over the top. Allow the salmon to heat through for a couple of minutes in the sauce.

To serve, plate the creamy salmon alongside a generous portion of the garlic parmesan sauce, sun-dried tomatoes, and spinach. Garnish with fresh parsley for a pop of color and added freshness.

You can leave out the cream if you want a lighter sauce.