Archive for Seafood Recipes
Holiday Appetizers: Salmon Pizza with Jacques Pépin
Posted by: | CommentsJacques Pépin is truly one of our favorite chefs of all time. Author of 25 cookbooks and host of over 300 cooking shows on public television, his elegant recipes and detailed instructions command a deep level of respect from both home cooks and culinary experts throughout the world.
In this video from Food and Wine, Jacques and his daughter Claudine prepare a 10 minute recipe of cured salmon gravlax pizza, a quick and delicious appetizer that would bring holiday cheer to your Christmas party with minimal effort!
What is gravlax you ask? Scandinavian in origin, gravlax literally translates to “salmon dug into the ground”. In the middle ages, Swedish, Danish, Norwegian and Estonian fisherman had a special technique to cure their freshly caught salmon. They salted it and fermented it (to preserve the fish) by burying it into the sand for several days. Modern preparation of gravlax is much simpler, thinly sliced salmon is simply cured with a dry rub of salt, sugar, and often dill.
Jacques Pépin’s recipe for salmon gravlax pizza calls for the following ingredients: thinly sliced raw salmon, kosher salt, pepper, brown sugar, sour cream, horseradish, a cooked thin pizza crust (you may use a frozen pizza dough to prepare this), thinly sliced red onion, black olives, capers, and basil.
Steamed Mussels with Beer
Posted by: | CommentsLately videos from “The Icelandic Chef” have been appearing in the food video world. Set with a backdrop of the breathtaking coast of Iceland, his videos feature him collecting his own food wearing chunky wool, and preparing it outside of his scenic RV camping spot on the shore. Who is this vagabond culinary expert? Is he really a chef? Savory Tv had to know! It turns out his name is as exotic as his image, Volundur Snaer Volundarson, and he is otherwise known as “Chef Worly”. He was raised in northern Iceland, and is quite the seasoned chef indeed. He has also authored a book entitled “Delicious Iceland: Tales of Unique Northern Delicacies”, which the publisher describes as “a glorious culinary and cultural tour”. You can read more about Chef Worly and his award winning book on his professional site here, and visit his blog for original recipes here.
This video features the Icelandic Chef whipping up a simple but delicious looking recipe of steamed mussels with light beer, ginger, red onion, jalapeno, sweet red pepper, tomato, butter, cream, and thyme.
Steamed Mussels from IcelandicChef on Vimeo.
Wild Salmon with a Cranberry Compote
Posted by: | CommentsChef Becky Troelstra of Sliced Tomatoes in Vancouver, prepares an wild salmon from British Columbia with a cranberry compote. A compote is simply fresh or dried fruit simmered with sugar to a syrupy consistency. Becky pairs the entree with roasted acorn squash and a fresh garden salad, and the end result is a very healthy and warm autumn meal.
Orange BC Wild Salmon With Cranberry Compote – Click here for more home videos
Ingredients:
For the squash, acorn squash, diced onion, diced garlic, olive oil, coarse salt, pepper
For the entree, wild sockeye salmon,half of a sliced orange, the juice and zest of the rest of the orange, white wine, cloves, a bayleaf
For the compote: dried cranberries, brown sugar, orange juice
For the salad, organic spring greens, toasted almonds, tomato, cucumber
For the dressing, apple cider vinegar, olive oil, dijon, salt, pepper
