Not too big and with the right amount of brininess.
|
|
The tiny pink shrimp were succulent and plump, bursting with brininess.
|
|
Leave out the beans, double down on the kale and add a few crushed olives for brininess.
|
|
Then, consider a bit of whole grain mustard, or Dijon, and perhaps some chopped capers or olives for a little more brininess.
|
|
Best of all is picadillo, ground beef simmered for two hours in crushed tomatoes, with green olives bringing an almost voluptuous brininess.
|
|
The oceanic liquor pops up in an array of papaya salads, many studded with salted or preserved sea creatures, leaning into brininess.
|
|
Many country hams, aged only a matter of weeks, have the rubbery texture of Canadian bacon and an overwhelming, often off-putting brininess.
|
|
Their salty insides will infuse your run-of-the-mill tomato and basil sauce with an ocean brininess that you will not soon forget.
|
|
But this port also took on a slightly savory, saline flavor that Martina Mirandola Mullen of New York likened to a brininess derived from the sea.
|
|
From experience, we might expect the tartness of blackberries or the brininess of black olives or the near-bitterness of charred meat and blistered pizza crusts.
|
|
This pasta dish, with fresh zucchini, tomatoes, herbs and lobster, is a fine match, and feta cheese adds a bit of complementary brininess against the wine.
|
|
The brininess of these bivalves can hold up to a lot of bold cooking techniques and flavors—even punch-in-the-face ones like straight-up smoke and garlicky ramps.
|
|
For her take on lemon curd, a particularly thick type of egg custard, she whisks in the juice from a jar of preserved lemons, which adds a complex, slightly funky brininess to the usual citrus tang.
|
|
A sushi board becomes a platform for open-faced herring sandwiches, built not on bread but rounds of potato, cucumber and hard-boiled egg; the brininess is tempered by sour cream and a confetti of red onion.
|
|
From the day's catch, I selected a grilled whole San Pietro, or John Dory fish — possibly the most unsightly flatfish the Adriatic has to offer, but light and submissive in the mouth, requiring only a little parsley and lemon to bring out its gentle brininess.
|
|
The intense heat of the burning pine opens the mussels and adds to their brininess the fragrance of the forest floor, and that would be a cool thing to do and eat this weekend if you have access to the pine, and a space in which to burn it.
|
|
Among the standouts are the saline, spreadable Danish White Cheese; Vita Mundo, a light goat cheese; the fruity and creamy Flora Mundo; Vesterhavsost, a complex semisoft cheese from northern Denmark with a hint of seaside brininess; and Trelleborg, a nutty cow's milk cheese with rich caramel notes balanced by good acidity.
|
|
Another cookbook gives as a typical assortment in a caldeirada as conger eel, angel shark, sea bass or sea bream, red gurnard, sardines, ray, shrimp, and clams. Another cookbook recommends about 11 ounces of fish per person. Other components of the dish include vegetables (such as potatoes, onions, green peppers, tomatoes and tomato purée or tomato paste); spices (such as salt and black pepper, bay leaf, coriander, parsley, sweet and hot paprika, white pepper, oregano) and other ingredients (such as vermicelli, olive oil, allspice, port wine, white wine and whisky or brandy). Some recipes do not add salt to caldeirada, because the brininess of the shellfish already adds salt.
|
|