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THE NIBBLE’s Gourmet News & Views
Trends, Products & Items Of Note In The World Of Specialty Foods
This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
the online magazine about gourmet and specialty food.
Archive for Fish/Seafood/Caviar
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November 4, 2009 at 8:15 am
· Filed under Entertaining, Fish/Seafood/Caviar, Tip Of The Day
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A simple-to-make, impressive first course is a smoked salmon roll filled with salmon caviar and crème fraîche. Ask the counter person to slice the salmon in wide pieces instead of narrow strips—explain that you’re going to fill the slices and roll them up like a cigar.
1. Spread the inside of each slice with crème fraîche and a teaspoon of your favorite caviar or roe, but leave the last inch on each end clear of filling so it doesn’t spill out when you roll up. Then roll!
2. Put a few beads of caviar on top of the “cigar” for decor (consider some contrasting caviar, e.g. flavored whitefish roe or tobiko).
3. Garnish the plate with a sprinkle of snipped chives and dill and some finely diced red onion. This cigar is smokin’!
Discover the different types of smoked salmon.
Explore all the different types of caviar in our Caviar Glossary.
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Can’t afford sturgeon caviar in a recession (or any time)? Affordable salmon caviar is delicious in this recipe. Photo courtesy of Red-Caviar.com, certified kosher. |
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October 28, 2009 at 1:05 pm
· Filed under Diet Nibbles, Fish/Seafood/Caviar, Recipes
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Oysters on the half shell: so delicious, so low-calorie. Photo courtesy of Carrie Bailey-Morey. |
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Heavy cocktail sauces with horseradish are too much for oysters at their prime. We eat great oysters straight from the shell, without even a dab of citrus juice. But for those who like a bit of garnish, here’s a lovely recipe, courtesy of Charleston, South Carolina’s Charleston Grill and Carrie Bailey-Morey, co-owner of Callie’s Charleston Biscuits, who recently enjoyed them there.
Combine to taste:
Seeded, finely chopped cucumbers
Meyer lemon juice
Meyer lemon zest
Finely chopped mint
Garnish plate with watercress and edible flowers.
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For more of Carrie’s favorite things to eat in Charleston, read her blog.
Read our review of Callie’s Charleston Biscuits, a NIBBLE Top Pick Of The Week and simply divine. (Mario Batali orders them).
Live in Houston? There’s a free tasting of Callie’s today and tomorrow at Rice Epicurean Markets: San Felipe and Post Oak store Wednesday, October 28th from 2:00-6:00pm and the Westheimer and Wesleyan store Thursday, October 29th from 10:00-3:00 pm. from 10:00-2:00pm.
Live in Chicago? The tastings are on November 5th and 6th at Fox & Obel (we love that store!).
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September 21, 2009 at 7:20 am
· Filed under Fish/Seafood/Caviar, Tip Of The Day
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For a quick and easy first course/appetizer, serve a trio of miniature blinis or toast points, each with a different color of caviar. Put a dab of crème fraîche on each toast and top with a different caviar. Depending on your budget, try salmon, golden whitefish and a flavored whitefish caviar; or treat your guests to American sturgeon. Without the sturgeon caviar, it’s a relatively inexpensive and high wow-factor dish. The caviar blinis or toast points also make exciting or hors d’oeuvres.
Take a look at the flavored caviars from Tsar Nicoulai.
Read about the wide world of caviar and fish roe.
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August 6, 2009 at 7:00 am
· Filed under Condiments, Fish/Seafood/Caviar, Recipes
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Add 4 ounces of slivered almonds to tuna, egg and chicken salads for a crunchy gourmet twist. Use fresh herbs: Snip basil, chives, cilantro, dill or parsley into your salad for more great flavor with no added calories. Another tip—use a great mayonnaise like those from The Ojai Cook, a Top Pick Of The Week. Its delicious Lemonaise is redolent of lemon and gentle spice, which layers more flavor into the salad. Lemonaise Light has half the calories, but you can use half mayonnaise, half fat-free yogurt to cut down on the calories, too.
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Lemonaise is a mainstay dressing in THE NIBBLE kitchen. |
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August 5, 2009 at 6:59 am
· Filed under Fish/Seafood/Caviar, Food Holidays, Tip Of The Day
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Today is National Oyster Day, so feast on a few. Oysters are chock full of protein and are low in calories. Oysters on the half shell make a great first course with Champagne or Chablis. Buy the largest, freshest oysters you can find and shuck them right before serving. Serve them with fresh lemon wedges. Very fresh oysters need nothing more (in fact, we don’t even use the lemon wedges!), but you can make mignonette sauce (there’s a recipe in our Oyster Glossary) or cocktail sauce by mixing ketchup with prepared (bottled) grated horseradish like Gold’s (find it in the grocer’s refrigerator case).
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July 29, 2009 at 7:02 am
· Filed under Fish/Seafood/Caviar, Recipes
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From the Waldorf-Astoria Hotel to your lunch box: the Waldorf tuna salad. Photo courtesy of StarKist. |
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Waldorf Salad was created in 1896 by Oscar Tschirky, the maĂ®tre d’hĂ´tel (dining room manager) of New York’s Waldorf-Astoria Hotel. Containing only apples, celery and mayonnaise on a bed of lettuce, it was an instant hit. Chopped walnuts were later added to the recipe, and subsequent variations included grapes. You can update this old-fashioned favorite of the “ladies who lunch” by adding tuna, which gives it universal appeal. Here’s a quick recipe from StarKist. Prep Time: 10 Minutes. Serves 2.
Ingredients
- 2 cans (4 ounces) tuna, drained and chunked (or one 6.4-ounce pouch or two 2.6-ounce pouches)
- 2 tablespoon lemon juice
- 1/3 cup raisins
- 1/2 cup mayonnaise
- 1/4 teaspoon ground cinnamon
- 3 apples, medium, cored and cubed
- 1 cup celery, chopped
- 1/3 cup walnuts or pecans, chopped
- 1/4 cup milk
- Lettuce leaves
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Directions
1. In a large bowl, toss together apples and lemon juice. Add celery, raisins, walnuts and tuna; toss gently.
2. In a medium bowl, combine mayonnaise, milk, and cinnamon; blend well. Pour dressing over apple-tuna mixture; toss gently to coat.
3. Serve over greens.
How about Barack Obama’s favorite tuna salad recipe?
Go gourmet with a recipe for seared sesame tuna with lemongrass and lychee coulis.
Our editor’s favorite tuna recipe is Daniel Boulud’s tuna tartare.
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July 28, 2009 at 6:59 am
· Filed under Fish/Seafood/Caviar, Tip Of The Day
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Love shrimp? Add beauty and flavor to grilled shrimp with this simple trick: Use fresh rosemary as your skewer. Look for large, woody rosemary bunches and soak the sprigs in water for 15 minutes prior to grilling, to prevent burning. Toss jumbo shrimp with olive oil; skewer 3 onto each sprig. Salt and pepper to taste. You can use a grilling pan or the outdoor grill, on medium hot. Grill until the shrimp are lightly curled, pink and opaque (approximately 2 to 3 minutes per side). Add a squeeze of fresh lime and serve. They’re so delicious, no sauce or condiment is required.
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July 18, 2009 at 6:59 am
· Filed under Fish/Seafood/Caviar, Food Holidays, Tip Of The Day
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It’s Caviar Day, but don’t worry—you can celebrate without taking out a second mortgage. Pressed caviar is made from the ripest beluga, osetra and sevruga eggs that were broken or otherwise damaged in handling. The eggs are pressed together until they become like a spread, and are sold for substantially less money than regular caviar. Because three pounds of eggs are made into one pound of pressed caviar, it is much oilier, saltier and more pungent than whole caviar eggs; but many people find it a good substitute for a pricier caviar fix. A bit of crème fraîche can diffuse the saltiness. Try some on toasted brioche, and see if you agree. Pressed caviar also works well in canapés (we like it with slices of foie gras terrine).
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June 15, 2009 at 11:37 am
· Filed under Fish/Seafood/Caviar, Food Holidays, Recipes
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Today is National Lobster Day, so buy a few crustaceans and get creative! How about dressing one of America’s favorite salads with lobster instead of chicken? Here’s a Lobster Cobb Salad recipe from Wolfgang Puck.
Ingredients:
- 2 heads romaine lettuce cut into thin strips
- 2 heads watercress
- 1 lb. diced cooked lobster meat
- 1/2 lb. cooked chopped bacon
- 1/2 lb. cut green beans
- 2 medium diced tomatoes
- 6 hard-boiled eggs (separated into yolks and whites and then chopped)
- 2 diced avocados
- 1/4 lb. crumbled Roquefort cheese |
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Still alive and kicking: Live lobster from FineLobster.com. |
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Preparation:
Assemble the ingredients in stripes across a dinner plate and serve with a balsamic vinaigrette on the side. Here’s Wolfgang’s balsamic vinaigrette recipe:
- 1/4 cup balsamic vinegar
- 2 tbsp. sherry vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. chopped shallots
- 1/2 cup + 2 tbsp extra virgin olive oil
- Salt and pepper to taste
With a glass of Champagne, toast to the lobsters of the world for tasting so darned good. See for more gourmet seafood recipes.
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May 6, 2009 at 9:19 am
· Filed under Contest, Fish/Seafood/Caviar, Gourmet News, Recipes
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Tilapia have lovely pink scales. |
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Good news for people who like cooking with tilapia, saving money and winning contests! Regal Springs Tilapia seeks contestants to submit cost-effective and family-friendly tilapia recipes. The person to submit the most creative, most thorough and, of course, most delicious dish will win a grand prize of $5,000. Read the details and submit your recipes to Regal Springs by August 1, 2009. |
Do your homework. Get the basic background info on tilapia and hundred of other denizens of the sea in our Seafood Glossary.
A cooking tip from The Nibble: mild-tasting, value-oriented fish such as tilapia take well to strong, savory simmer sauces. Here are some flavors to inspire your winning recipes!
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