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Chilaquiles!

 

Course: Breakfast
Keyword: Brunch, Chilaquiles, Cinco de Mayo, Comfort Food, Eggs, Mexican, Tex-Mex

Chilaquiles!

Chilaquiles topped with an over-easy egg.
ACTIVE TIME: 20 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings
Like so many dishes of Mexican provenance, chilaquiles are sublime yet simple...little more than a stovetop casserole of tortillas and salsa.
But simplicity isn't always "easy," and to pull it of you'll need a solid salsa (I always have my Roasted Chile Salsa on hand) and a good cast-iron skillet.
This recipe first appeared in EveryDayCook.
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  • 2 tablespoons vegetable oil
  • 5 to 6 medium corn tortillas, each torn into 4 to 6 pieces
  • 9 to 12 ounces Roasted Chile Salsa
  • 4 large eggs
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon chopped cilantro

Specialized Hardware

10- to 12-inch cast-iron skillet
Chilaquiles topped with an over-easy egg.
ACTIVE TIME: 20 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings

Procedure

  • Heat the oil over medium heat in a 10- to 12-inch cast-iron skillet until oil barely shimmers. Heat your broiler to high and place a rack about 6 inches under the burner.
  • Add tortilla pieces a few at a time to the skillet. Once they're all in, they'll overlap, but move them around and flip them with tongs every now and then and they'll fry evenly.
  • When the chips are crisp and slightly brown around the edges, ladle in the salsa. If you prefer your chilaquiles on the crunchy side, go with 9 ounces. If you like it soft, as I do, go with 12.
  • Reduce the heat and allow the salsa to simmer and absorb into the chips a bit, 5 minutes. Since they’re fried, the chips will hold together forming layers.
  • Arrange the softened tortillas so that you can crack 4 eggs evenly across the surface, one in each quarter of the pan.
  • Park the pan under the broiler for 3 minutes or until the whites set. The yolks will hopefully still be a bit runny.
  • Remove skillet and scatter surface with the cotija cheese and the cilantro. Deliver to the table and serve right out of the skillet.

Gluten-Free Flour Mix

 

Course: Sweets
Keyword: Baking, Gluten-Free

Gluten-Free Flour Mix

Gluten-free flour mix ingredients separated in glass bowls.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 7 1/4 cups
Shake up seven ingredients for a simple, homemade gluten-free flour mix; the perfect substitute in holiday baking.
Thanks to a hearty blend of rice flour, tapioca flour, and potato starch, this easy gluten-free mix is ideal for baked goods that require little structure, such as sugar cookies, brownies, and crumbles. I wouldn't recommend it for desserts that require more structure, like cakes, and I haven't tried it in breads...yet.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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  • 1 3/4  cup plus 1 1/2 teaspoons brown rice flour
  • 1 1/2 cups plus 2 tablespoons white rice flour
  • 1 1/4 cups plus 2 teaspoons tapioca flour or starch
  • 1 cup plus 1 tablespoon cornstarch
  • 1 cup nonfat dry milk powder
  • 1/2 cup plus 1 1/2 tablespoons potato starch
  • 1 tablespoon plus 1/2 teaspoon xanthan gum
Gluten-free flour mix ingredients separated in glass bowls.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 7 1/4 cups

Procedure

  • Combine all of the ingredients in a large, airtight container, shake well, and use within 6 months.

Make-Ahead Thanksgiving Gravy

 

Course: Sauces & Condiments
Keyword: Comfort Food, Condiments, Holidays, Make-Ahead, Sauces, Thanksgiving

Make-Ahead Thanksgiving Gravy

ACTIVE TIME: 1 hour 10 minutes
TOTAL TIME: 3 hours 10 minutes
Yield: 1 pint
Most Thanksgiving gravy recipes require last-minute construction as they usually call for pan drippings from the bird to make a broth to thicken. This means a lot of last-minute fuss and more times than not, disappointing flavor.
The approach here is to create a flavorful and concentrated stock ahead of time...way ahead, and then thicken it before use. It's the best gravy I know how to make. I often finish it a couple of hours before I serve the bird and keep it hot in a thermos.
Photo by Lynne Calamia
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Stock

  • 1 large white onion
  • 1 large carrot
  • 2 stalks celery
  • 6 whole chicken wings
  • 2 tablespoons vegetable oil
  • 8 sprigs fresh thyme
  • 6 fresh sage leaves
  • 1 teaspoon black peppercorns
  • 1/4 cup red wine
  • 6 cups water

Gravy

  • 1 teaspoon brown miso paste
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dark brown sugar
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 cups stock (above)
  • 3 tablespoons high-quality unsalted butter
  • 3 tablespoons plus 1 teaspoon all-purpose flour
  • kosher salt, to taste

Specialized Hardware

Large Dutch oven
Fine sieve
Fat separator
ACTIVE TIME: 1 hour 10 minutes
TOTAL TIME: 3 hours 10 minutes
Yield: 1 pint

Procedure

To Make the Stock

  • Peel and quarter the onion into wedges and cut the carrot and celery stalks into several large pieces. Chop each chicken wing into three pieces using a heavy chef's knife or cleaver.
  • Heat a large heavy pot or, better, a wide Dutch oven over high heat. Add the oil and brown the wing pieces thoroughly. Remove to a plate or bowl.
  • Place the onion wedges cut-side down in the bottom of the pot and scatter the carrots and celery around. Cook, without moving, until the surface of the onion is dark brown. Then flip and cook the other flat side in the same manner. As the onion is cooking, move the carrots and celery so that they brown as well, but the important thing is browning the onion.
  • When the second side of the onion is dark brown, add the thyme, sage, and peppercorns and return the chicken to the pot. Deglaze the pot with the red wine, stirring for about 15 seconds and scraping up the browned bits from the bottom of the pot. Add the water and bring to a boil over high heat. Cover tightly, reduce the heat to medium-low, and simmerIf steam starts belching out from under the lid, turn the heat down a bit. for 1 hour.
  • Kill the heat and let the pot sit, still covered, for 30 minutes. Then strain the stock through a colander set over a tall, medium sauce pot. You should have approximately 5 cups of liquid. Discard the solids as they've given their all.
  • Bring the strained stock to a boil over high heat yet again, then reduce to medium and simmer for 30 minutes to reduce and concentrate the flavors. After this, you should be left with about 3 cups. Strain through a fine sieve into a fat separator and cool long enough for the fat to settle on top. Then pour off the stock into another container, seal and refrigerate. The stock can be kept chilled for up to 2 weeks or frozen for up to 3 months.

To Make the Gravy

  • Whisk the miso, Worcestershire sauce, dark brown sugar, and the 1/2 teaspoon ground black pepper into the 2 cups of stock.
  • Melt the butter in a saucepan or saucier over medium-low heat. When the foaming subsides, whisk in the flour. Continue to cook, whisking, until the foaming stops and the roux darkens slightly to light blonde, 3 to 5 minutes.
  • While whisking constantly, slowly pour the stock mixture into the roux. Boost the heat to medium and whisk until the gravy gently bubbles and thickens, about 5 minutes. At this point, it should heavily coat the back of a spoon. Taste and adjust seasoning with salt and more black pepper, as desired.
  • If there are any signs of lumps, strain through a fine sieve into a gravy boat to serve or another vessel to cool and store. You may need to use a serving spoon to push it through the sieve. The gravy can be cooled and refrigerated for up to 3 days or frozen for up to 3 months then reheated gently for service or, as mentioned above, kept hot in a thermos.

Grits with Shrimp

 

Course: Breakfast
Keyword: Brunch, Comfort Food, Make-Ahead, Seafood, Southern

Grits with Shrimp

Charleston-style shrimp and grits with creamy grits and spicy shrimp
ACTIVE TIME: 30 minutes
TOTAL TIME: 8 hours 15 minutes
Yield: 4 servings
Just like real Charlestonians during shrimp season, I consume this shrimp and grits application more for breakfast than dinner. If you want to follow suit, try soaking the grits overnight to shorten the cooking time.
Oh, and since the grits are all too often neglected here, I put them first in the title.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 2 pounds large (31- to 35-count) head-on, tail-on shrimp
  • 6 cups water
  • 1 tablespoon kosher salt
  • 2 to 3 bay leaves
  • 1 cup stone-ground grits
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • 2 teaspoons hot sauce
  • 1 teaspoon Old Bay
  • 4 slices bacon
  • 4 green onions, finely chopped
Charleston-style shrimp and grits with creamy grits and spicy shrimp
ACTIVE TIME: 30 minutes
TOTAL TIME: 8 hours 15 minutes
Yield: 4 servings

Procedure

  • Remove the heads and tails from the shrimp, and reserve for shrimp broth. Devein the shrimp and refrigerate while making shrimp broth.
  • Make the shrimp broth: Rinse the shrimp shells with cool water. Heat a 4-quart pot over medium-high heat. Add the shrimp shells and cook until pink. Cover with the water and bring to a boil. Reduce the heat to a simmer and continue to cook, uncovered, until the liquid has reduced to 1 quart, 45 minutes to 1 hour. Strain the stock and cool over an ice bath.
  • Add the salt and bay leaves to the cooled stock, whisking until the salt is dissolved. Set the grits in a 4-quart pot and top with the shrimp. Cover the grits and shrimp with the brine and stash in the fridge for at least 6 hours or up to overnight.
  • After the 6-hour brine, remove any chaffs or hulls from the grits that may be floating on the surface. Remove the shrimp from the brine.
  • Bring the grits to a simmer over medium-high heat, whisking continuously until the grits boil to avoid lumps. Reduce the heat and cook the grits until tender and creamy, 30 to 35 minutes. Add a tablespoon of butter and stir to combine. Cover to keep warm while cooking the shrimp.
  • Toss the shrimp with the lemon juice, hot sauce, and Old Bay. Set aside.
  • Cook the bacon until crisp in a large cast-iron skillet over medium-high heat. Remove from the pan to paper towels to drain. Add the shrimp and cook until pink, about 2 minutes per side. Coarsely chop the bacon and return to the pan and add the green onion. Stir to combine.
  • To serve, ladle grits into a bowl and scatter the shrimp and bacon mixture over the top. Drizzle with any remaining bacon grease.

Little Brown Biscuits

 

Course: Breads
Keyword: Baking, Breakfast, Brunch, Snacks, Southern

Little Brown Biscuits

ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
Yield: 14 (2-inch) biscuits
Down South, biscuits are powerful symbols of culture as well as calling cards for cooks who know that regardless of what you've got in the pantry, technique holds sway. The combo of AP and whole wheat pastry flour gives these biscuits both a tender texture and nutty flavor.
Though cold shortening or supermarket lard can be used, I prefer leaf lard rendered from the abdominal fat around a pig's kidneys.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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Specialized Hardware

Digital kitchen scale
2-inch biscuit cutter
ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
Yield: 14 (2-inch) biscuits

Procedure

  • Heat oven to 450°F. Coat a 9-inch straight-sided aluminum cake pan with 1 teaspoon of lard.
  • Whisk the all-purpose flour, whole wheat pastry flour, baking powder, and salt together in a large bowl. Quickly cut the lard until the mixture resembles coarse crumbs. Stir in the buttermilk using a large, wide spatula until the dough just comes together. The dough will be very loose and shaggy.
  • Dump the dough onto a lightly floured counter, fold it over onto itself 6 to 8 times and pat to 1/2-inch thickness. Dip a 2-inch biscuit cutter into flour and cut biscuits. Press the cutter straight down and do not twist. Place the biscuits in the prepared pan so that they are just touching each other and the side of the pan. Fold together the remaining dough and repeat cutting. Press down lightly in the center of each biscuit with a fingertip.
  • Set the pan on the middle rack of the oven and then boost the oven to 500°F. Bake until golden brown, 12 to 14 minutes. Cool for 3 minutes in the pan before devouring.

BCLT Tacos (Blackened Catfish Lettuce Tomato)

 

Course: Mains
Keyword: Catfish, Cinco de Mayo, Seafood, Summer, Tex-Mex

BCLT Tacos (Blackened Catfish Lettuce Tomato)

ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings
It's generally accepted that the technique of "blackening" was created in New Orleans in the early eighties. The concept is simple — apply a potent mixture of herbs and spices to fish, slap it on a hot surface and cook it very quickly.
Personally, I love blackened farm-raised catfish, especially when it's in a taco topped with crema. A Mexican form of cultured sour cream, crema is closer in viscosity to creme fraiche. Purists will argue that using sour cream is cheating. I'm okay with that.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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Blackening Seasoning

Crema

  • 1 cup sour cream
  • 1 lime, zested
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/2 cup packed basil, divided
  • 1 chipotle pepper in adobo

Tacos

  • 1 pound farm-raised U.S. catfish, 3 to 4 fillets
  • 2 tablespoons peanut oil
  • 8 corn tortillas, toasted
  • 2 cups romaine lettuce, shredded
  • 2 medium tomatoes, diced

Specialized Hardware

Mini-food processor
Cast-iron skillet
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings

Procedure

  • Combine the salt, paprika, black pepper, cayenne, garlic powder, cumin, oregano, and thyme in a small bowl, then sprinkle evenly onto catfish fillets and set aside while preparing the "crema."
  • Combine the sour cream, lime zest, lime juice, garlic, basil, and chipotle pepper in a small food processor and process until smooth. Refrigerate until ready to use.
  • Place a cast-iron skillet over high heat. When you think it's really hot, leave it for a few more minutes. If you turn the lights off and it glows...you're ready.
  • Add the catfish to the pan and cook until crisped and blackened, about 1 minute. Flip and cook another minute, then rest on a plate off the heat for 1 minute. The fish should be opaque inside and flake easily when broken with a fork.
  • Turn the heat off and use the residual heat to heat the tortillas or, if you like a little more char, lay them one at a time right over gas burners set to low for about 30 seconds per side.
  • Break up the cooked fish into several pieces and serve inside the tortillas topped with the tomatoes, lettuce, and "crema"If you like your crema extra tangy, add some yogurt to it. mixture.

Breakfast Carbonara

 

Course: Breakfast
Keyword: Brunch, Eggs, Pasta, Pecorino Romano

Breakfast Carbonara

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings
If you're going to eat pasta on a regular basis, you should start with breakfast so you've got the whole day to work it off. With that theory in mind, I offer this riff on carbonara that delivers eggs, sausage, toast, and even a touch of citrus.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 1/4 cup finely chopped fresh parsley leaves
  • 1/4 cup breadcrumbs
  • 1 tablespoon orange zest
  • 1 tablespoon kosher salt
  • 8 ounces dry linguine, preferably whole wheat
  • 8 ounces bulk breakfast sausage (the kind in a tube, not links)
  • 2 green onions, thinly sliced
  • 4 large eggs, at room temperature
  • 3 ounces finely grated pecorino Romano cheese
  • 1 teaspoon freshly ground black pepper
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings

Procedure

  • Combine the parsley, breadcrumbs, and orange zest in a small bowl. Set aside.
  • Add 2 quarts of water, the salt, and linguine to an 11-inch high-sided pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes or until the pasta is al dente.
  • Meanwhile, cook the sausage, crumbling with a wooden spoon, in a 12-inch cast-iron skillet over medium-high heat until brown. Add the green onions and reduce the heat to low.
  • While the pasta and sausage are cooking, whisk together the eggs, cheese, and pepper in a medium bowl.
  • Drain the pasta, reserving 1/4 cup of the starchy water. Add the pasta to the sausage, tossing the pasta to coat in the fat.
  • Kill the heat, add the egg mixture. Toss to thoroughly combine, thinning as needed with the reserved pasta water.
  • Serve immediately with a generous sprinkle of the parsley mixture.

Butterscotch Mille-Feuille

 

Course: Sweets
Keyword: Baking, Butterscotch Mille-Feuille, Christmas, Desserts, French, Holidays

Butterscotch Mille-Feuille

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 6 to 7 servings
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  • 1 sheet frozen puff pastry, thawed
  • 2/3 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 vanilla bean, split and scraped
  • 3 cups whole milk
  • 1/4 cup cornstarch
  • 1 tablespoon all-purpose flour
  • 4 large eggs
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons Scotch whiskey
  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar
  • Smoked salt, for sprinkling

Specialized Hardware

Kitchen blowtorch
2 pastry bags fitted with medium round tips
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 6 to 7 servings

Procedure

  • Heat oven to 400ºF. Line an 18-by-13-inch baking sheet with parchment paper. Have another 18-by-13-inch baking sheet and piece of parchment on hand.
  • Roll out the puff pastry to a 12-by-15-inch rectangle. Cut in three equal rectangles, about 12 by 5 inches each. Dock all over with a fork to suppress the puff pastry's rise in the oven. Transfer the pieces to the prepared baking sheet, cover with the other sheet of parchment, and top with the second baking sheet. Bake until the flour structure has set and the pastry looks light golden and flaky, 10 to 12 minutes. Remove the top baking sheet and piece of parchment and return to the oven until golden brown, 4 to 5 minutes more. Cool completely on a wire rack.
  • Meanwhile, combine the sugar, salt, vanilla, and 2 1/2 cups of the milk in a large saucepan. Cook over medium-high heat until bubbles form around the edges. While the milk is warming, whisk together the cornstarch, flour, eggs, and remaining 1/2 cup milk in a large bowl.
  • Temper the egg mixture with the hot milk mixture, adding a ladleful of the hot milk to the egg mixture at a time, whisking the whole time. Once you've added two-thirds of the milk mixture to the egg mixture, pour it back into the pan and cook on medium heat, whisking constantly. Once the mixture thickens and comes to boil, stir vigorously and count to 60. Remove from the heat.
  • Pass the pastry cream through a fine-mesh sieve into a bowl, then stir in the butter and Scotch. Cool over an ice bath, stirring occasionally, until the pastry cream reaches room temperature. Transfer the pastry cream to a pastry bag fitted with a medium round tip. If not using immediately, cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream to keep a skin from forming.
  • Whip the cream in a medium bowl with a hand mixer or balloon whisk until medium-stiff peaks form. Put the whipped cream in a separate pastry bag with a medium round tip.
  • Trim the cooled puff pastry carefully with a serrated bread knife to produce three identical pieces. Then, slice the long rectangle pieces crosswise into 2-inch pieces.
  • Line up a third of the pieces to form the first layer of the mille-feuille, like a puzzle. Pipe dots of pastry cream on the first layer. Top with the next layer of pastry. Pipe dots of whipped cream on the second layer of pastry. Line up the pieces of pastry for the final layer on a baking sheet. Dust the top with the confectioners' sugar, covering the pastry completely. Torch the top, being careful not to burn the sugar. Dust with a second layer of confectioner’s sugar and torch again. Sprinkle with the smoked salt, and allow the pastry to cool before handling, about 3 minutes. Top the mille-feuille with the final layer of bruleed pastry. Serve immediately.

Gimme Some Skin

 

Course: Soups & Sandwiches
Keyword: Chicken, Comfort Food, Gimme Some Skin, Hacks, Sandwiches

Gimme Some Skin

ACTIVE TIME: 25 minutes
TOTAL TIME: 35 minutes
Yield: 2 servings
Photo by Lynne Calamia
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  • Skin of 1 chicken, in as big of sheets as possible
  • 4 slices white sandwich bread, Pepperidge Farm white loaf does nicely
  • 2 tablespoons Duke's mayonnaise
  • 1 teaspoon dried marjoram, optional
  • Kosher salt, to taste

Specialized Hardware

Waffle iron
ACTIVE TIME: 25 minutes
TOTAL TIME: 35 minutes
Yield: 2 servings

Procedure

  • Start by removing the skin from the chicken and spread, fat-side down, on paper towels or paper plates to dry. (I'm a huge fan of paper plates in the kitchen.) Be sure to get the skins as flat and stretched as possible. Dry for 10 minutes.
  • Crank your waffle iron to high.
  • When the skins are dry, move carefully to the waffle iron; depending on your model, you may only get a couple of pieces in at a time. Do not allow them to overlap.
  • Cook for 5 minutes, or until golden brown and crisp. Remove to a wire rack and season with salt and pepper.
  • Repeat until all the skins have been converted into meat crackers, stopping halfway through to carefully pour the rendered fat (schmaltz) into a heatproof bowl. DO NOT DISCARD AS THIS IS ESSENTIALLY GOLD.
  • To make sandwiches, turn iron down to medium and brush one side of a single piece of bread liberally with schmaltz.
  • Place the bread, schmaltz-side down, on the waffle iron. Spread with mayonnaise then top with a layer of the skin and season with the marjoram. Spread some mayonnaise on one side of a second slice of bread and close the sandwich, mayonnaise-side down. Brush the top with schmaltz and close the waffle iron lid. Weigh the top of the waffle iron down with a cast-iron skillet or a 28-ounce can of tomatoes.
  • After 1 minute, check for doneness. When you peek under the bread corner, it should be golden brown and everything should be crisp, if not, continue cooking another minute. Repeat the process with the remaining bread and ingredients.
  • Serve as is or cut into quarters. Serve with chicken soup or just binge right then and there with no apologies. If so, shower afterwards.

Bowl-Smoked Shrimp

 

Course: Mains
Keyword: Appetizers, Bowl-Smoked Shrimp, Gluten-Free, Hacks, Seafood

Bowl-Smoked Shrimp

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 4 to 6 servings
Build a homemade smoker out of just two bowls for perfectly plump shrimp smoked indoors. The spicy brown mustard dipping sauce is optional, but highly recommended.
This recipe first appeared on Food Network.com.
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Spicy Brown Mustard Dipping Sauce

Bowl-Smoked Shrimp

  • 2 quarts wood chips
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 2 cups water
  • 1 teaspoon red pepper flakes
  • 1 quart ice
  • 2 pounds (21- to 25-count) jumbo whole shrimp, rinsed thoroughly and drained
  • 2 quarts all-natural chunk charcoal

Specialized Hardware

Immersion blender
Electric kettle
Chimney starter
4 to 6 rounded skewers
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 4 to 6 servings

Procedure

Spicy Brown Mustard Dipping Sauce

  • Whisk together the mustard seed, dry mustard, and water in a small bowl.
  • Place the mustard and water mixture into a small saucepan and add the vinegars, salt, brown sugar, cinnamon, ginger, and allspice. Bring to a simmer over high heat. Do not allow to boil. Remove from the heat and puree with an immersion blender for 5 to 10 seconds while drizzling in the oil, leaving some of the seeds intact if desired. Pour into a glass jar or container, allow to cool, cover, and allow to sit in refrigerator overnight before using. Store in the refrigerator for up to 1 month.

Bowl-Smoked Shrimp

  • Place the wood chips in a bowl and cover with cool water. Set aside to soak for 1 hour.
  • In the meantime, place the salt, sugar, water, and red pepper flakes in an electric kettle and heat just until the salt and sugar have dissolved. Turn the kettle off and add the ice. Stir until the brine has cooled. Place the shrimp into a 1-gallon zip-top bag and add the brine. Place in a leak-proof container and set in the refrigerator until the wood chips are done soaking, approximately 45 more minutes.
  • While the shrimp are brining, heat about 2 quarts of charcoal in a chimney starter until the coals are covered with a white ash.
  • After the chips are done soaking, drain them and set aside. Drain the shrimp in a colander and thread on 4 to 6 rounded skewers.
  • Carefully transfer the charcoal to an 18-inch round stainless-steel bowl. Cover the charcoal with the wood chips. Lay the skewered shrimp directly atop the chips, making sure that the shrimp do not come in direct contact with the charcoal and that the shrimp are in one layer. Turn another, smaller (13- to 14-inch) metal bowl upside down on top of the shrimp. Cook until the shrimp are firm and no longer translucent, 15 to 20 minutes. Serve warm or chilled with Spicy Brown Mustard Dipping Sauce.