Dan, Recipephany’s grillmaster, can make just about anything tender, juicy and deliciously smoky on his (t)rusty old Grill Master barbecue. Usually he just plays it by ear, mixing up rubs and sauces with seemingly random herbs and spices. He knows when something’s done by using common methods like an instant-read thermometer, and by being “open to vibrations in the ether.” But for his Marinated Grilled Shrimp, he sticks pretty closely to this recipe—although he rarely uses a measuring cup. And every time it comes out tangy, luscious and with a slight Italian accent. The secret is the simple marinade. The fact that I often request Dan’s Marinated Grilled Shrimp attests to its magnificence. After…
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Beet-Dyed Deviled Eggs
It’s fun to color hard-boiled Easter eggs. But why not punch up the insides, too? Here’s an easy way to turn the whites a lovely magenta by simply soaking the peeled eggs in juice from canned beets. Beet-dyed deviled eggs turn a classic crowd-pleaser into a centerpiece. As they say, we eat with our eyes. Beet-dyed deviled eggs first bowled us over at Lulu’s, a cozy restaurant in Allston, Massachusetts known for draft beers and comfort food. They turned the humble deviled egg downright seductive, with the vibrant color and a caper-studded sweet-and-tangy filling. And to add to the allure, Lulu’s presented the eggs on a kind of porcelain pedestal. They cut eggs crosswise—so…
