Recipes By Susan Herrmann Loomis
8 recipes found
Boiled Gooseneck Barnacles With Aioli
What looks like a carpenter's thumb, feels like a rubber hose and is sweeter and more tender than spiny lobster? Why, gooseneck barnacles. They were long a delicacy to the indigenous peoples of the Pacific Northwest who used to scrape them off rocks at great risk and reserve them for tribal elders. When this recipe appeared in The New York Times in 1987, a seafood company in Nanaimo, British Columbia, had started exporting the barnacles to Spain and Portugal to keep up with demand.
7m4 appetizer servings
Roasted Sichuan Pepper-Salt
10mAbout a half cup of pepper-salt
Tea-Smoked Duck Breast
30m4 appetizer servings
Jerilyn's Blackberry Cobbler
1hTwelve servings
Freda Cenarrusa's Braised Lamb Shanks
4h 30mSix servings
Ginger-Pickled Red Cabbage
3h 5mSix to eight servings
Pickled Ginger
15mAbout one-and-a-half to two quarts
Adolfo Calles's Aioli
5m1 1/3 cups