|
2
results
|
||
|
Narrow Results
|
03/07/2007
The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay.
Issue #8
06/18/2010
Chef Zak Pelaccio, of New York City's Fatty Crab, hints of flavors from the South Seas as he expertly uses cincalok (fermented shrimp) in his savory brined lamb and garlicky lemon sauce.
Does Not Apply
|
|



