“Crudo” is essentially an Italian way to present pristine raw fish — think sashimi but more interesting and varied — and this recipe is a winner.
Albacore Crudo with Strawberries and Nuoc Cham
This is a simple, absolutely wonderful recipe if you have super-fresh fish and want a quick way to prepare it. Besides being utterly delicious, it’s pretty and lends itself well to adaptations. For the uninitiated, “crudo” is the same concept as sashimi except the preparation is as varied as the cook’s imagination. While nominally an Italian dish, it’s prepared in all kinds of ways by fancy chefs and home cooks. In my dish, the richness of the fish is underscored by the light, slightly citrusy sauce with its Asian flavors, which I pump up a bit with the barest drizzle of lime oil. The sweet/tart pop of strawberries goes quite well with this. Even if using strawberries with fish sounds weird to you, try it anyway and you won’t be sorry. Or use pomegranate seeds. Continue reading
Posted in Appetizers/Starters, Berries, Fish/Seafood, Home Chefs, Ingredients, Main Course, Recipes, Tips/Techniques
Tagged albacore tuna, hamachi, lime oil, seafood crudo
Once harvested commercially until few were left in the wild, California red abalone is so delicious that demand is ongoing. Now the farmed abalone available at two Bay Area operations is said to taste even better than the wild kind and is a “best choice” according to the Monterey Bay Aquarium’s Seafood Watch. Find out where to buy it in the Bay Area and learn about its interesting history. Read all about it on KQED’s Bay Area Bites here.
One-bite wonders at Pintxos Pote in Los Gatos keep diners coming back, like this combo of egg, shrimp, olive and aoili.
(To be published by South Bay Accent magazine)
Pintxos — those luscious bites found in Spain’s Basque region — are to tapas what porterhouse steak is to beef. At least, that’s what any visitor to the incredible foodie capital of San Sebastián on the Atlantic near the French border would tell you. This thriving Basque city has Michelin stars like other towns have gas stations and the top activity seems to be devouring mind-blowing mouthfuls in the city’s hundred-plus pintxos bars. But South Bay residents don’t have to go nearly that far to munch on outrageously tasty pintxos in a friendly environment. Continue reading
Northern California is now the world’s biggest importer of New Zealand wines because local wine nuts are discovering the country’s expressive, vibrant varietals — including pinot noir, syrah and cabernet blends — are not just great price performers but come from a beautiful place at the forefront of sustainable winemaking. Real about it on KQED’s Bay Area Bites here.
The super-hot fast casual trend is taking the region by storm, demonstrating that counter service doesn’t mean bad food.
(To be published by South Bay Accent magazine)
While fast food undeniably has a bad rep, Americans still like the stuff, with one in four citizens consuming some sort of fast food daily. Made-ahead greasy burgers, oily pizza, salty fries — people enjoy such fare not just because the unhealthful properties resonate with guilty taste buds but largely due to the fact it’s inexpensive and, well , fast. But the supersize-me crowd is being joined by more discriminating eaters as both flock to one of the hottest dining trends in the last few years: fast casual restaurants. Continue reading
Posted in Food Articles
Tagged Asian Box, Curry Up Now, fast casual, HOM Korean, Lemonade, LYFE Kitchen, Nick the Greek, Sajj Mediterranean, Super Duper Burgers, Sushirrito, Sweetgreen, Tender Greens, The Counter
Cauliflower is definitely having a moment, being discovered in recent years by chefs and home cooks who resonate with its mild, goes-with-anything flavor and appealing texture. I love, love this veggie and cook it frequently, including making up recipes using a relatively new offering from Trader Joe’s called “riced” cauliflower that looks a lot like the grain and can be whipped up as a non-starchy substitute. TJ’s also sells riced broccoli but I prefer the white stuff.
Thus I was primed to like a new recipe from UK-based Israeli chef Yotam Ottolenghi that appeared in Bon Appetit that is the best thing I’ve tried from this popular cookbook author. The dish consists of “steaks” of thick-cut cauliflower with a puree of the veggie underneath, punched up with a “salsa” of walnuts, capers, parsley and currants that takes the delightful dish into new territories of delicious. Continue reading
I fondly recall an enchilada dish my mom made that was notable for the colorful inclusion of black olives (the tasteless canned, sliced kind — she was busy) and sliced scallions. Compared to the gloppy enchiladas in Mexican restaurants swimming in mud-colored sauce, hers was a pretty change of pace even though it probably relied on canned tomatoes and other convenient ingredients popular with her generation. So I set out to do a version with better ingredients. Given that this is completely made up, I apologize for not having succinct amounts and detailed instructions. But enchiladas aren’t very hard to make so this should be easily put together. Note my alternative approach for the usual frying of tortillas called for in making enchiladas. Continue reading