Posted in Fish & Seafood on February 15, 2007 | 4 Comments »
Crab cakes are one of my absolute favorite foods, but one that I can almost never order when we go out to eat or buy pre-made in the grocery store–they all use all-purpose flour or breadcrumbs as a binder. It’s quite unnecessary, and this yummy recipe demonstrates it by using egg as the binder and [...]
Posted in Fish & Seafood on January 9, 2007 | No Comments »
Continuing with Dungeness crab season, this appetizer is excellent served with a glass of Vigioner or Chardonnay.
Ingredients
1 lb dungeness crab, cracked and shells removed
1 cup mango, diced
2 1/2 tablespoons chives, minced
1/2 cup jicama, peeled and diced
juice of 1 lemon
1 teaspoon lemon zest
1/2 tablespoon white wine vinegar
1/2 cup sour cream
1 teaspoon curry powder
freshly ground black pepper
Directions [...]
Posted in Fish & Seafood on January 3, 2007 | No Comments »
Winter time is Dungeness crab season on the west coast. Dungeness crab is just about the perfect crab when it comes to culinary greatness. They are far sweeter and more flavorful than the more familiar King Crab. They are larger than east coast varieties of crab, and they are the meatiest crabs in the [...]
Posted in Fish & Seafood, Soups on October 11, 2006 | No Comments »
When I first moved out on my own after college and had to cook for myself seafood bouillabaisse was one of the first things I taught myself how to make. Don’t be too impressed with me. There was a local market that sold a spice pack with easy directions. It was two steps away from [...]
Posted in Fish & Seafood on September 13, 2006 | No Comments »
Ahi is one of my most favorite fish. It is best eaten raw or very rare. Raw or rare, it has a beautiful deep red color and a silky texture. When it’s cooked, however, it turns dry, rubbery, and tough–like canned tuna without the oil. Yuck. It’s too expensive and way to good raw/rare to [...]
Posted in Fish & Seafood on August 3, 2006 | No Comments »
This is a great little appetizer when you use those Cars Water Crackers as the base, spread the red onion creme fraiche, and top with the salmon tartar. This is easy to make, it looks very colorful–especially when garnished with black sesame seeds, it’s very tasty, and it has a creamy texture with crunch on [...]
Posted in Fish & Seafood on August 1, 2006 | No Comments »
This is a rather traditional Mediterranean recipe for seafood pasta. It’s quite flavorful and packs a bit of a spicy punch with the red pepper flakes. That punch makes Sauvignon Blanc a great pairing with this dish–which I like because it’s a nontraditional white wine pairing with red sauce.
Ingredients
2 tablespoons olive oil
2 teaspoons chopped shallots
1 [...]
Posted in Fish & Seafood on July 27, 2006 | No Comments »
It’s been a while since I posted a recipe. Since fava beans are in season right now, I thought I would get to this one. It’s a great summer dish (not the least of which because summer is the only time you’ll get fava beans) because it is a flavorful but light dish for those [...]
Posted in Fish & Seafood on June 2, 2006 | No Comments »
When I was in Whole Foods the other day, the mahi mahi looked spectacular. So, I thought I would encourage you all to get some and make this fabulously, nutty recipe.
As with many of my seafood recipes, I also have a vegetarian variation with tofu (yes, you can thank Alex again). Instructions are included [...]
Posted in Fish & Seafood, Sauces & Condiments on May 31, 2006 | No Comments »
This is one of those few recipes where having a lot of ingredients really works. I'm usually a fan of simple, but the complexity (in terms of number of ingredients) of this one really pays off in the flavor.
The banana curry can be made separately and put over foods other than fish. This recipe also [...]
