Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    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

RECIPE: Crab Stuffed Flounder

Print

Crab-stuffed flounder is actually easy to
make. Photo and recipe courtesy Westside
Market | New York City.

 

February 18th is National Crab-Stuffed Flounder Day. The recipe is easy to make, and gives the appearance of a “fancy” preparation. You can stuff any white fish filet with crab meat.

Before buying crab, note that there are four grades of meat. In order of expense, they are:

  • Jumbo lump crab meat, the largest, snow-white lumps.
  • Lump/backfin crab meat, the same color, flavor and texture of jumbo lump, but is in slightly smaller pieces
  • White crab meat, smaller white pieces ideal for recipes where the size and shape of the crab flake becomes indistinguishable, such as crab cakes.
  • Claw crab meat, the reddish-brown claw and leg meat which is actually more flavorful and is preferred by many (who also and appreciate the lower price) and is the best to use in spicy dishes, where the flavor best holds up to the spices,
  •  
    So the best crab meat to use is this recipe is claw or white, depending on preference and availability.

    Here’s more on the different types of crab meat.

    Thanks to the Westside Market in New York City for this easy recipe.

    RECIPE: CRABMEAT STUFFED FLOUNDER

    Ingredients For 4 Servings

  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 celery rib, minced
  • ¼ cup chopped parsley or dill plus more for garnish
  • ½ cup plain breadcrumbs
  • 8 ounces crab meat, picked over
  • 1 tablespoon lemon juice
  • 1/8 tablespoon cayenne
  • 4 8-ounce flounder or tilapia fillets
  • 1 teaspoon paprika
  • 4-8 toothpicks
  • Optional garnish: lemon slice or wedge, parsley or dill sprigs
  •  

    Preparation

    1. PREHEAT oven to 400°F. Lightly oil 9 x13-inch ovenproof dish.

    2. MELT butter in skillet. Add onion and celery and sauté until soft. Stir in parsley or dill. Remove skillet from heat and stir in breadcrumbs, crab meat, lemon juice and cayenne.

    3. DIVIDE crab meat mixture among fillets and roll up. Hold together with toothpicks. Place fish seam side down in baking dish. Sprinkle paprika over fish.

    4. BAKE for 20 to 25 minutes. Garnish with dill and lemon before serving.
     
    CRAB MEAT OR CRABMEAT?

    You’ll see both uses. Which is correct?

    “Crab meat” is more correct, although the incorrect “crabmeat” has eased into acceptance over time (spell or pronounce something incorrectly enough and people accept it as right).

     

    claw-meat-phillips230

    Claw meat and leg meat are darker but more flavorful and less expensive. Use it in recipes where the crab gets fully blended with other ingredients. Photo courtesy Phillips Crab.

     

    Whenever you’re confused about how to write something, think of other uses. For example, lobster meat is the correct form; you’d never write “lobstermeat.”

      

    Comments

    RECIPE: Bacon-Wrapped Shrimp

    Looking for “gourmet” Super Bowl fare? Try this recipe from Dietz & Watson. Just a bit of fresh basil elevates bacon-wrapped shrimp to new flavor heights.

    Serve the shrimp on a platter for game-watching, with cocktails or as an appetizer or first course for dinner.

    RECIPE: BACON-WRAPPED SHRIMP WITH BASIL

    Ingredients For 4 Servings

  • 16 jumbo shrimp (thawed if frozen), peeled and
    deveined
  • 16 fresh basil leaves
  • 16 slices bacon
  • 16 flavorless wooden toothpicks
  • 2 cups vegetable oil
  • 12 ounces barbeque sauce
  • 4 teaspoons grated horseradish
  • 2 dashes hot pepper sauce
  • Garnish: lemon wedges, basil leaves
  •  


    Fresh basil elevates the flavor of bacon-wrapped shrimp. Photo courtesy Dietz & Watson.

     

    Preparation

    1. PREHEAT oven to 375°F and butterfly the shrimp: Make a deep slit along the back of each, but not all the way through.

    2. RINSE the shrimp and pat dry. Place one basil leaf inside the slit in each shrimp. Wrap each shrimp in a slice of bacon and secure with a toothpick.

    3. HEAT the oil over high heat to 350°F in a medium stockpot or saucepan. When hot, carefully add the shrimp, a few at a time. Deep-fry for 2 to 3 minutes, until crisp. Using a slotted spoon, remove the shrimp from the oil and place on a tray lined with paper towels to absorb any excess oil.

    4. COMBINE the barbeque sauce, horseradish and hot pepper sauce in a skillet. Add the shrimp to the sauce and heat, basting the shrimp for 5 minutes, until they are heated through. Serve on a platter garnished with lemon wedges and sprinkle with a chiffonade of basil.
     
    HOW TO MAKE A CHIFFONADE

    A chiffonade is a cut that creates long, thin strips. Stack the leaves, roll them tightly and slice perpendicular to the roll. See the photo above.

      

    Comments

    TIP OF THE DAY: Pan-Seared Fish, Crispy Skin

    Sear that skin until it’s crisp! Photo courtesy
    Pollen Restaurant.

     

    Fish is healthy, low-fat protein; we all should eat more of it. Grilled or pan-seared fish is at the top of the list many nutritionists suggest for making better changes in your diet.

    This is not news.

    The news is: the fish doesn’t have to be dull. You can prepare it exciting without a cholesterol- and calorie-laden butter sauce.

    Here’s how to keep it health and delicious.

    1. Sear the skin. Crispy skin is a treat, without being a no-no. Yes, there’s some fat—but far less than chicken skin.

    2. Use a very light sauce. Serve the fish in a bowl of broth (just a half inch or so). You can use clear stock, tomato-based broth or even vegetable soup. Another option: tomato sauce, like a chunky pasta sauce. Better brands, without added sugar, are very low in calories. We often use diced San Marzano tomatoes, straight from the can with some fresh herbs.

     

    3. Top the fish with healthy vegetables. Steam the vegetables or lightly sautée them in olive oil. Combine three different vegetables for more arresting color and flavor. Don’t forget the super-healthful cruciferous group, including, among others, bok choy, chard, kale and Napa cabbage. Or instead of a topping, use vegetables as a base with the fish on top (spinach is great as a bed), and hold the broth.

     

    4. Serve with whole grains, beans or legumes. A bed of barley, beans, brown rice, lentils or quinoa hits the trifecta: attractive, healthful, tasty. Or with a dollop of yogurt seasoned with olive oil, salt, pepper, and maybe some grated cucumber, radish, and garlic. Perch it on a bed of greens with an assertive vinaigrette.

    5. Garnish with something artistic. Consider edamame, microgreens, snipped fresh herbs, sprouts, thin slices of baby radishes. Celery leaves are great for this purpose. Most people toss them out, but they’re an attractive and tasty garnish.
     
    HOW TO GET CRISP SKIN

    Crispy skin on a fish filet is a treat. Here’s how to do it.

    1. HEAT a heavy-bottomed skillet (cast iron is great, nonstick doesn’t work as well) until it gets very hot; then reduce heat to medium-high heat for several minutes before you start cooking.

     

    Get rid of the butter- or cream-based sauce. Photo courtesy Nobilio.

     

    2. PAT the skin fry with a paper towel before seasoning (season both sides). If the skin sticks to the skillet, either the skin is too damp or the pan isn’t hot enough.

    3. BRUSH fish with oil (canola or grapeseed) and apply an even coating of oil to the pan. It will smoke; that’s when you add the fish, skin side down. When the fillet curves upward, use a spatula to press it once and it will flatten out, ensuring full skin contact.

    4. COOK until you see a golden brown color on the edge of the skin. The fish will be about 70% cooked. Then, gently slide the spatula under the fillet and flip it; cook for a few more seconds. You want to flip it just once; flipping it back and forth impedes proper cooking.

    5. PLATE and serve.

      

    Comments

    PRODUCT: Sardines, Delicious & Great For You

    Serve sardines topped with cress or with
    other salad greens for a light lunch, first
    course or main dinner course. Photo courtesy
    Payard | NYC, which grilled fresh sardines for this rexipe.

     

    If you’re trying to incorporate more fish into your diet, peel back a tin of quality sardines. It’s a break from the same old can of tuna, and the right brand can be a delightful discovery.

    BELA-Olhão, from the fishing community of Olhão, Portugal, has perfected the art of canning sardines. Plump, meaty and pretty, too—their silvery skins shimmer on the plate—these are gourmet sardines.

    The sardines are wild caught, sustainably fished off a non-industrial coast and 100% dolphin safe. They are packed within eight ours of the catch and canned in top-quality olive oil. They are certified sustainable by the Marine Stewardship Council.

    They’re available in plain plus delicious flavored varieties:

  • Cayenne Pepper Flavored Extra Virgin Olive Oil
  • Lemon Infused Extra Virgin Olive Oil
  • Lightly Smoked in Olive Oil
  • Lightly Smoked in Tomato Sauce
  •  
    Matiz, from Spain, is another top-quality brand. There’s no “fishiness” in these fine sardines. If your prior experiences with sardines have not been satisfying, give them a try.

    SARDINE NUTRITION & HEALTH BENEFITS

    Omega 3, 6 & 9. Among fish, sardines have the highest levels of omega-3, -6 and -9 essential fatty acids.They aid the body in transferring oxygen, help with muscle elasticity, brain activity and have a positive impact on the blood vessels and heart.

    Calcium. Sardines are super-rich in calcium: A 3.5-ounce serving has more calcium than a cup of whole milk! One 4.25-ounce tin provides 30% of your daily value.

    Coenzyme Q. Sardines are rich in coenzyme Q-10, plus a spate of vitamins and minerals. Coenzyme Q-10 can stave off heart disease, high blood pressure, cancer, even depression.

    More. Sardines are a good source of vitamin D, B12 and lean protein.

    Low mercury. With a mercury content of 0.016 ppm, the FDA calculates that sardines have one of the lowest levels of mercury among seafood. This may be a result of a diet that consists mainly of krill and plankton. The more kinds of other fish a species eats, the more likely it is to absorb the mercury levels of the fish that it feasts upon (which is why shark mercury levels are so high—they eat so many kinds of fish, some of which contain a high mercury content).

    SARDINES VS. SALMON

    Sardines are “the new salmon.” Now if only consumers would figure that out!

    Because of the move to eat more salmon, the wild fish have become less abundant, less sustainable, less nutritious and are suffering from epidemic-like outbreaks created when infected farmed salmon escape into the wild.

    There are numerous issues with farmed salmon—read this article in the New York Times by Taras Grescoe, author of Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood.

    The bottom line: Sardines are a great alternative.

     

    SERVING SARDINES

    All sardines need—fresh or canned—is a squeeze of lemon juice and some minced parsley (and if fresh-grilled, a few drops of quality olive). The quality of Bela-Olhão’s extra virgin olive oil means that no draining is required.

    Sardines are simple to serve:

  • On pasta with tomato sauce or simply olive oil, garlic and herbs
  • On garlic bread as a first course or a snack
  • On a bed of steamed spinach, a vegetable medley or a whole grain
  • In any green (substitute for tuna in a Niçoise salad)
  •  
    Or, make “sardine cakes” instead of crab cakes. Here’s a recipe for fresh, light, meaty sardine cakes from Bela-Olhão:

    RECIPE: SARDINE CAKES

    Ingredients For 4 Servings (2 Cakes Each)

     

    Bela Olhao sardines in plain and flavored olive oils. Photo by Melody Lan | THE NIBBLE.

  • 1 can (4-1/4 ounces) sardines in olive oil, drained and mashed
  • 1 can (15-1/2-ounces) cannellini beans, drained and rinsed
  • 1 cup pre-shredded part-skim mozzarella cheese
  • 1 small red or orange bell pepper, finely diced (about 3/4 cup)
  • 1-1/2 cups panko bread crumbs, divided
  • 1 large egg, beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • Pepper to taste
  • 2 tablespoons canola oil
  •  

    Preparation

    1. MASH the beans in a large bowl using the back of a spoon until smooth but still a bit chunky.

    2. ADD sardines, cheese, pepper, 3/4 cup of the bread crumbs, egg, lemon juice, tarragon, salt, and pepper to taste and mix well to combine. Place the remaining bread crumbs on a plate.

    3. SHAPE the mixture into eight 1/2-inch thick patties and coat with the remaining bread crumbs.

    4. HEAT 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Add the remaining oil when you turn the patties.

    5. SERVE with a wedge of lemon, and optional tartar sauce or ketchup for dipping.

    SARDINES & SALAD

    Like tuna, sardines fit in to any green salad preparation. Try this recipe for a sophisticated Sardine, Cress & Almond Salad.

      

    Comments

    FOOD FUN: Japanese-Inspired Salmon Appetizer


    Cooked salmon “roll.” Photo courtesy
    MacKnight Foods.

     

    First, the health benefits:

    For years, healthcare professionals have been promoting the benefits of eating more salmon for its omega 3 essential fatty acids. Omega 3s contribute to:

  • Cardiovascular health
  • Decreased cancer risk (breast, colorectal and prostate cancer)
  • Eye health—both dry eye and macular degeneration
  • Improved mood and cognition
  • Joint protection
  •  
    Beyond the well-promoted omega 3s, salmon has two equally strong health benefit components:

     
    Salmon Proteins and Amino Acids

  • Recent studies have found that salmon contains small bioactive protein molecules called bioactive peptides. They may provide help with joint cartilage, insulin effectiveness and control of inflammation in the digestive tract (e.g., ulcerative colitis).
     
    Selenium, An Antioxidant

  • Salmon is noteworthy for its high selenium content. High selenium intake is associated with decreased joint inflammation, and also with prevention of certain types of cancer, including colorectal cancer. Four ounces of salmon provide more than 60% of the Daily Value (DV) for this mineral.
  • As an antioxidant nutrient, selenium has also been shown to be especially important in cardiovascular protection through maintenance of the molecule glutathione.
  •  
    Enough seriousness; now for the fun.

    As an alternative to the conventional baked, broiled, grilled, roasted or sauteed salmon main course, here’s an idea for an appetizer or first course. You can also serve it as a salad course, plated with a green salad.

     

    SALMON “ROLL” APPETIZER

    This easy recipe was inspired by sashimi, but it isn’t raw. The ingredients are:

  • Salmon, cooked or smoked
  • Nori, the roasted seaweed sheets used to wrap sushi rolls
  • Optional: cucumber spears for smoked salmon roll
  • Optional: plate with Asian slaw or seaweed salad
  •  
    Then:

  • For smoked salmon: Cut cucumber to size and roll in a piece of smoked salmon; wrap with a band of nori.
  • For cooked salmon: Cut thick fingers of cooked salmon. Wrap with nori and serve.
  •  

    Smoked salmon “rolls.” Photo courtesy MacKnight Foods.

     

    NORI: ANOTHER “HEALTH FOOD”

    You can buy nori in the Asian products aisle of your market, at Asian grocers, or online. Look for a brand that has perforated sections so it can also be more easily cut.

    Store nori in an airtight container (a heavy duty storage bag with the air squeezed out will do).

    Nori is about one-third protein and one-third dietary fiber, and contains high proportions of iodine, vitamins A, B, and K, and iron.

    It has almost no calories; and the people who love it really love it. You can also use a chiffonade of nori as a garnish for noodles, soups and other dishes.

    You can also eat nori as a snack. You may have noticed the proliferation of nori snack packages—toasty, crunchy nori seasoned with sesame seeds or other flavors. We love them!
     
    BE SAVVY ABOUT SALMON

  • Types of salmon. Do you know your Coho from your Chinook?
  • Make an informed choice. Check out the difference between wild and farmed salmon.
  • Then, take our wild salmon trivia quiz.

     
    FAVORITE SALMON APPETIZERS

  • Pancakes With Smoked Salmon & Salmon Caviar
  • Smoked Salmon & Caviar Blinis
  • Seven Layer Smoked Salmon & Caviar Sandwiches
  •  
    PLUS

  • The different types of smoked salmon
  •   

    Comments

    RECIPE: Caviar Smoked Salmon Sandwich

    Thanks to our friend Ordway, who always gives us a tin of Petrossian caviar for Christmas, we typically have a caviar lunch on New Year’s Day—our first indulgence of the New Year.

    Sometimes we just eat it from the tin with a spoon. Other times we spoon it onto slices of Yukon Gold potatoes with a tab of crème fraîche.

    This year we made the following recipe from Petrossian, where we enjoyed many a fine repast during the year. We made one switch, trading the honey mustard dressing for a spread of crème fraîche and dill. If your market doesn’t carry crème fraîche, here’s a recipe to make it.

    RECIPE: CAVIAR SMOKED SALMON CLUB
    SANDWICH

    Ingredients For 6 Sandwiches

  • 24 large blinis at room temperature or 24 slices of toasted quality white bread
  • Honey mustard dressing (recipe below)
  • 2 large tomatoes, each cut thinly into 6 slices
  • Mesclun greens sufficient for 6 sandwiches
  •  

    A luxurious club sandwich. Photo and recipe courtesy Petrossian.

  • Optional: 6 slices bacon, cooked on a sheet in the oven until crisp and cut in half
  • 12 smoked salmon slices (about 1 pound)
  • 100g (3.5 ounces) sturgeon or salmon caviar
  • Optional: homemade potato chips (recipe)
  •  

    Crème fraîche and caviar. Photo courtesy
    Petrossian.

     

    Ingredients For Honey Mustard Dressing

  • 3 tablespoons Dijon mustard
  • 1 teaspoons sugar
  • 3 ounces red wine vinegar
  • Salt and pepper to taste
  • 1 cup extra virgin olive oil
  •  
    Alternative

  • 4 ounces crème fraîche
  • 1 teaspoon minced dill
  •  
    Preparation

    1. MAKE honey mustard: Combine mustard, sugar, vinegar and a dash of salt and fresh pepper in blender. Mix at full speed 2 minutes.

    2. REDUCE speed by half and add the oil a little at a time until incorporated. Taste and adjust seasonings and texture. Consistency should be spreadable. Blend for another minute. Store refrigerated. When ready to assemble sandwiches…

     

    3. SPREAD honey mustard on 6 blinis. Arrange 1 tomato slice, a handful of greens and 1 slice of salmon on dressed bread. Repeat with 6 more blini, and add to the top of the first 6. Add 2 half-slices of bacon if desired.

    4. ADD another blini to each stack, but no dressing. Cover with a thick layer of caviar and close with the final blini. Cut into quarters and skewer each with a toothpick. Serve with homemade potato chips.
     
    Do you know the different types of caviar? Check out our Caviar Glossary.

      

    Comments

    TIP OF THE DAY: Don’t Toss It, Transform It!

    We love the food at Petrossian in New York City. It doesn’t have to be caviar (the restaurant’s most famous offering) to be wonderful, as we discovered when we ordered crab cakes.

    The chef stuffed sections of the crab legs with fresh crab and sea urchin and topped them with caviar: very upscale sashimi!

    We’ve ordered crab cakes countless times at countless restaurants, but no one ever served us the stuffed legs of the crab with our crab cake. We loved it, and it inspired today’s tip:

    Before you toss out shells—be they crab legs or shells, lobster claws or shells, scallop shells, juiced citrus halves, de-seeded pomegranates or other fruits or vegetables—consider how to repurpose them. You don’t need caviar to make it fun.

    IDEAS FOR STUFFING THE SHELLS

     

    Petrossian turned the empty crab legs into gourmet sashimi. Photo courtesy Petrossian Restasurant | NYC.

  • Condiments: chutney, dipping sauces, mustard, etc.
  • Dessert: fruit salad, ice cream/sorbet or pudding in fruit shells
  • Garnishes: chopped chiles, herbs, onions, nuts and other items that people can choose to add or not
  • Salads: chopped greens, egg salad or protein salads (chicken, shrimp, etc.), slaws, vegetable salads
  • Sides: applesauce, fruit compote, mashed potatoes, rice or grains, vegetable purée
  •  

    What kind of leftover shells do you typically have, and what would you do with them?

    NOT ENOUGH SHELLS FOR EVERYONE?

    Simply freeze them until you have enough.

      

    Comments

    FOOD FUN: Christmas Sushi & Sashimi

    Delicious Christmas trees. Photo courtesy
    Bemka.com.

     

    Sushi and sashimi fans: Delight your fellow enthusiasts with these hors d’oeuvre:

    RECIPE: SASHIMI TARTARE CHRISTMAS TREES

    Ingredients

  • Cucumber slices
  • Waffle potato chips (you can substitute conventional chips)
  • Tuna tartare and/or salmon tartare (recipe below)
  • Garnish: chives and/or wasabi tobiko caviar
  • Optional garnish: slices of yellow grape tomato for top of trees
  •  
    EASY TARTARE RECIPE

    Ingredients

  • 1 pound sushi grade tuna or salmon, finely diced
  • 3 tablespoons olive oil
  • 1/4 teaspoon wasabi powder
  • 1 tablespoon sesame seeds, toasted
  • 1/8 teaspoon cracked black pepper
  • Pinch salt
  •  
    Preparation

    1. BLEND together olive oil, wasabi, sesame seeds, pepper and salt. Add fish and toss until evenly coated.

    2. ADJUST seasoning as desired with additional wasabi powder, pepper and/or salt.

    3. ASSEMBLE on cucumber and potato chip bases as shown in photo.

     

    RECIPE: CALIFORNIA ROLL SNOWMAN

    The photo shows a non-edible scarf and hat. We’ve substituted edible versions in our recipe.

    Ingredients

  • California rolls, purchased or homemade
  • Black sesame seeds or black caviar roe (e.g. lumpfish caviar) for face
  • Toothpicks
  • Optional nose: a small piece of carrot
  • Optional garnish: red “scarf” cut from a roasted red bell pepper (pimento) or a green scarf made from the top portion of a green onion
  • Optional garnish: “hat” made from small square crackers
  •  
    Preparation

    You can assemble a standing snowman by slightly flattening the bottom piece, or simply arrange it flat on a dark colored plate (for contrast with the white rice).

     

    Stack California rolls to make a snowman. Photo courtesy Genji Sushi.

     

    1. CREATE the face on the top piece: eyes, nose and mouth. Use the bit of carrot as an optional nose.

    2. STACK three California roll pieces. For a standing snowman, use toothpicks to join the pieces.

    3. ADD toothpicks as arms.

    4. ADD optional “clothing”: red scarf and hat. For a hat, affix two crackers in a perpendicular fashion with cream cheese. If using a green onion scarf, blanch it in boiling water to make it easier to tie.
     
    Check out all the different types of sushi in our beautiful Sushi Glossary.

      

    Comments

    FOOD FUN: Stuffed Crab Legs

    This isn’t primarily a recipe for stuffed crab legs, but a tip that many things we often discard still have a place on the plate.

    Here, the creative chefs at Petrossian made a crab salad with fresh whole crab. Instead of discarding the empty crab legs, they stuffed them and arranged them on the plate: a clever, fun presentation.

    Petrossian stuffed the legs with more crab, a quail egg and caviar and served them with a stripe of aïoli (garlic mayonnaise). But you can stuff them with anything, including:

  • Chopped salad
  • Mashed potatoes of “crab mashed potatoes” with some crab mixed in
  • Rice salad
  • Savory custard, simulating bone marrow
  •  

    Crab legs, stuffed and garnished. Photo courtesy Petrossian.

  • Seasoned, cooked ground beef—an unusual “surf and turf”
  •  

    Garnish the tops with:

  • Caviar or other roe
  • Crumbled bacon
  • Olive or sweet gherkin slices
  •  
    Suggestions for stuffings and garnishes? Let us know.

      

    Comments

    TIP OF THE DAY: Festive Food Presentation

    Make your food look more beautiful this holiday season.

    Sometimes, exciting food isn’t about complex cooking skills, but in an artistic outlook. The difference between your presentation and that at a fine restaurant may simply be a colorful and imaginative garnish.

    This red snapper from Aureole in New York City uses two chef techniques:

  • Plating the protein atop the vegetables or starch
  • Scattering bits of fruits, vegetables, flowers, nuts and/or drops of purée from a squeeze bottle or piping bag
  •  
    In this dish, red snapper was placed upon a molded circle of pea puree. The edible garnish includes corn kernels,sprouts, tomato (you can use red bell pepper) and zucchini.

    The result: edible art.

     

    Food presentation counts in this dish of red snapper with artistic garnish. Photo courtesy Aureole | NYC.

     

    Fine restaurants buy much of their equipment at J.B. Prince. Serious cooks (and serious eaters) will enjoy perusing the website. We’d like Santa to bring us:

  • Heart-shape ice cream scoop
  • Cube-shape ice cream scoop
  •  
    Is there something special for your favorite cook?

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact
    Twitter Auto Publish Powered By : XYZScripts.com