Curry and the Decapod
A decapod? Here are a few questions to tease your brain… What decapod: 1) Was the first on the North Pacific Coast to be fished commercially? 2) Resides in the ocean from the Alaskan Aleutian Islands to about Monterrey, California? 3) Is a culinary jewel of a town in Washington state on the Olympic Peninsula? [...]
Using the Harvest: Cod Couscous and Onion T’faya with Persimmons
Persimmons… I truly love them (see Amagaki post earlier in November). The stacks are dwindling at stores. I noticed Amagakis are no more at Whole Foods Market in Sacramento. So I picked up the workhorse, a Fuyu, and decided to incorporate it into a recipe I’d been wanting to try. Let’s go to Morocco, where [...]
Sardines Go Mainstream
Sardines… They were never anywhere near the top, let alone middle of my list of food items to enjoy. Just the word sardine would ring negatively in my ears. I had them in the pickled herring category, which is on the verge of un-edible. Slimy, oily, fishy and not happening! A friend recently shared she [...]
Sam Choy’s World-Famous Fried Marlin Poke
This is a bit untraditional in that the fish is briefly seared. You could leave it raw if you prefer, but you need the highest-quality fish available. Serves 4 1 pound marlin fillets, cut into 1/4- to 3/4-inch cubes [note: you could try ahi or skipjack tuna as substitutes] 4 teaspoons soy sauce 1 cup [...]
Oven-Baked Salmon
Baking salmon is a great option for avoiding the mess of grilling or pan frying. Try to find wild salmon from the Pacific Northwest for the best flavor and sustainability. Preheat oven to 500F. Cut salmon fillets into pieces weighing about 6 oz each (about 2-3″ across, depending on thickness). Drizzle olive oil into a [...]
