Archive for Seafood Recipes
Read on dear foodies for the answer to this burning question….
The coastal Salish, pronounced “SAY’-lish” were an indigenous, native American Indian group of people who are known to be the first inhabitants of the region of the Pacific Northwest, including the Strait of Juan de Fuca, Strait of Georgia, and Puget Sound, over 8000 years ago. The culture included several different tribes, which continue today to have fishing rights over many areas within the San Juan Islands. The coastal Salish were hunters of both land and sea, and had a large abundance of salmon, shellfish, clams, and water fowl used for consumption and trade. Legends say that every Spring, the Salish welcomed and celebrated the return of the salmon, as a sign of a renewal of the earth.
Salish salt is a dark colored organic artisan sea salt. Harvested from the seawater of the Salish sea, it is then smoked and infused over Northwest alderwood. A flavor secret of our favorite Phoenix chef, it is fantastic used as a rub prior to cooking or grilling, as well as a finishing salt. The alder tree wood contributes to a less sweet flavor than fruit woods, similar to hickory, but more intense.
Here are a few ideas to get you rolling:
– it is absolutely awesome on all fish, used as a rub mixed with a small bit of brown sugar
– add as a finishing salt to scrambled eggs, baked potatoes, or corn on the cob
– sprinkle over grilled asparagus
– use it as a rub for barbequed beef skewered kabobs in this recipe from Onion Creek Farms
– try halibut smoked on alderwood via this recipe, thank you SO much Anthony’s Restaurant for sharing!
Halibut Smoked on Alderwood With Salish Salt
2 pounds halibut
4 to 6 Tbsp olive oil
1 dash hickory salt or Salish alder-smoked salt (or plain sea salt)
Beurre Blanc (recipe below)
2 alder planks, 6 x 10 inches each
Diced red peppers and chopped parsley, for garnish
Rub planks lightly with oil. Preheat planks in 400° F oven.
Cut the halibut into 4 to 6 even pieces and rub each with olive oil and salt. Place fillets on planks, skin-side down. Bake at 400° until the internal temperature of the fish reaches 140° F, about 12 minutes.
Remove the fillets and place on plates. Drizzle beurre blanc sauce on each piece. Garnish with red peppers and parsley. Serve with your choice of side dishes.
Beurre Blanc Sauce
• 1-1/2 Tbsp finely minced shallots
• 1/4 tsp freshly squeezed lemon juice
• 3 Tbsp white wine
• 2 Tbsp whipping cream
• 2 sticks unsalted butter, at room temperature
• 1/8 tsp kosher salt
Combine shallots, lemon juice, and white wine in a pan and let simmer until reduced by half. Strain.
Return liquid to pan and add cream. Working on and off the heat, add the butter in small pieces and whisk to form an emulsion. Keep warm until ready to use.
Enjoy! And we apologize for our absence, you are so appreciated for sticking by our side! Your loyalty means the world to us.
xooo hugs, love, kisses, rainbows and unicorns
Ceviche is one of our favorite summertime appetizers, especially on a hot summer day when turning on any type of kitchen heat seems unthinkable.
For those not thoroughly familiar, here is a brief ceviche synopsis. Originally a South or Central American dish, it’s magic lies in “cooking” raw seafood via acidic citrus, usually lemon or lime. How does this work? The proteins in the fish, shrimp, or seafood become denatured, literally cooked, by the acids in the citrus. The flesh becomes firm and opaque. Jalapeño, minced onions, tomato, and cilantro are often added to the seafood citrus mixture. The end result is a fresh and highly addictive flavor combination of spicy, rich, savory and tart with a crunchy texture. In Peru, the dish is often served with a side of plantain chips, cold boiled and sliced sweet potato, or maiz tostado (aka corn nuts) with cold beer. We most often serve it simply by itself, or with tortilla chips or soft and warm corn tortillas. Don’t be afraid to get creative! Add orange. grapefruit, or tangerine juice, diced cucumbers or heirloom tomatoes, freshly chopped garlic, chives, or whatever you wish.
Our recipe today is a gorgeously simple Ceviche with California avocados and scallops from Chef Victor Scargle. Chef Victor, formerly Executive Chef of Go Fish restaurant in St. Helena and San Francisco’s Grande Café, is currently sharing his culinary expertise teaching at the Culinary Institue of America’s Greystone campus in Napa Valley.
(Ingredient note: We love California avocados as opposed to those from Central or South America, because they typically are fresher due to less transit time en route. Learn more about the fruit’s journey from seedling to market via the California Avocado Commission here.)
Scallop and California Avocado Ceviche
Chef Victor Scargle
1 lb sea scallops, cleaned
3⁄4 cups fresh lemon juice
1⁄4 cup chopped cilantro
1⁄4 cup chopped red onion
1⁄4 cup ketchup
1⁄4 cup fresh orange juice
1⁄4 cup clam juice
1⁄2 Tbsp finely chopped jalapeño peppers
hot pepper sauce to taste
salt to taste
2 California avocados, diced
Cilantro sprigs for garnish
Clean and quarter scallops. Cover scallops with lemon juice; marinate until firm and opaque, about 2 hours.
Meanwhile, mix red onion and remaining ingredients, except for the avocados.
When scallops are ready, drain, reserving lemon juice. Fold scallop and avocado into ketchup mixture. Stir in some of the reserved lemon juice to taste. Chill to blend flavors.
Per serving, put 2/3 cup ceviche in a martini glass or other stemmed glass. Garnish with cilantro sprigs.
Photo © California Avocado Commission
Grand Central Terminal in NYC is largely delicious. Freaking huge, bold, and beautiful. At last count over 750,000 people pass through the 42nd St Grand Central Terminal per day. Who are they and why? They are locals or tourists either traveling to one of 600 destinations, or simply people watching and soaking up the classic New York landmark splendor, or tasting perhaps some of the best oysters in the city.
The Grand Central Oyster Bar, located under the station is a classic NYC seafood venue. Featuring beautiful Guastivino tiled vaulted ceilings, this downstairs from the terminal eatery is a favorite destination for both tourists and locals alike.
Today we are so proud to share with you one of their restaurant recipes, a deliciously famous oyster delight that is fairly simple to make, their Oyster Pan Roast which is served over toast. For more recipes, purchase their book from Amazon here.
Grand Central Oyster Bar: The Famous Oyster Roast Recipe
Serves: 1, simply double for two
8 freshly opened oysters
2 Tbsp (1/4 stick) of sweet butter
1 Tbsp chili sauce
1 Tbsp Worcestershire Sauce
1/4 cup oyster liquor, also called liquid
1/2 tsp paprika
dash celery salt
1 oz of clam juice
1/2 cup cream
1 slice of dry toast
Place all ingredients except cream, toast and 1 Tbsp of butter in the top part of a double broiler over boiling water. Do not let the top pan of the double broiler touch the water below.
Whisk or stir briskly and constantly for abut 1 minute until oyster edges begin to curl. Stirring carefully as to not damage the oysters.
Add cream and continue stirring briskly, Do not boil.
Pour pan roast into a soup plate over the slice of dry toast
Top with remaining 1 Tbsp butter, and sprinkle with paprika, and serve right away.
To create other individual stews and pan roasts, simply substitute the oysters for the following:
Shrimp: 8 raw shrimp, shelled, deveined, with tails off
Clams: 8 freshly opened cherrystone or littleneck clams
Lobster: 2 oz fresh lobster meat
Scallops: 10 – 12 raw bay scallops
Mussels: 14-16, bearded, but in the shell
Mixture: 3 shrimp, 2 oysters, 2 clams, 3 scallops, 2 oz lobster
Enjoy, go, eat, play!