Soft-shell crab sliders are crunchy, delicious, textural wonders among a vast assortment of choices.
(To be published by South Bay Accent magazine.)
Imagine a restaurateur planning the menu for a new seafood place who scribbles down every beloved from-the-sea dish around, regardless of type (finger food, starter, voluminous entree) and cuisine (European, Asian, Latin, regional American). But rather than selecting a few, he includes them all. This is the improbable but wildly successful premise of Santana Row’s new hit, EMC Seafood. Rumored to stand for “eat more clams,” this busy, contemporary spot serves sashimi, sushi rolls, fish tacos, Parisian-style towering platters of seafood, New England clam chowder and lobster rolls, shucked oysters, inspired seafood pasta preparations, grilled fish, elegant entrees and even that old standby, shrimp cocktail. Continue reading
Bay Area diners are increasingly crazy about Japanese cuisine, which is fresh, healthful and includes much more than just raw fish.
(Published by South Bay Accent magazine in February 2018.)
Quick — what city in the world has received the most Michelin stars for its restaurants? Paris, you say? Not even close. Tokyo has led this august group of awardees for awhile now, boasting almost triple the stars compared to the French capital: 302 versus just 105, including a dozen achieving the lofty three-star ranking. This interesting development underscores a trend that is well underway in the South Bay, where Japanese cuisine is hot, hot, hot. Continue reading
Red abalone is a locally raised ingredient that is inspiring chefs around the region.
(Published by South Bay Accent magazine in October, 2017.)
Once so common in California that it could be collected at low tide, red abalone — the tastiest member of the species — is now a luxury ingredient not seen on many menus but beloved by those who have tried it. Rich, subtle, creamy, with a whisper of ocean, the meat of this giant sea snail is different from most other seafood. Deliciously so. Continue reading
“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.
There’s more to modern-day Hawaii than beautiful beaches. The food has become almost as popular on the mainland as tropical vacations.
(Published by South Bay Accent magazine in February, 2017)
It might take five hours to fly to the Hawaiian Islands from the Bay Area but for many of us, the gorgeous 50th state feel like it’s almost next door given how nui (that means “big”) Hawaii is as a popular vacation destination. But in recent years, we can get a taste of the islands without any air travel whatsoever because Hawaiian music, drinks and — particularly — food have become a sizzling trend on the mainland. Too bad the trade winds and sub-tropical sunsets aren’t as easy to transplant. Continue reading
Gravlax is a beloved staple in Scandinavia and in Jewish households that wouldn’t serve anything else but lox with their bagels and cream cheese. This simple fish curing technique is based on the idea of preserving salmon with a combination of salt and sugar. It’s super easy and only requires a little foresight because curing takes a couple of days. Continue reading