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[1] Spoon the herb butter sauce over the fillet. [2] Plated with a butter lettuce salad (recipes below). [3] With kale and baby potatoes (photos #1, #2 and #3 © Good Eggs). Last night we had guests over for a simple salmon dinner. It was an impromptu event: Our fishmonger had a sale on…
Continue reading “RECIPE: A Simple Salmon Dinner & The History Of Oven Cooking”
You may not have great sushi chops—it takes years of training—but you can make a sashimi roll, as long as you have a sharp knife. What’s a sashimi roll? It’s sashimi ingredients wrapped in another piece of fish, a cucumber wrap, even nori (toasted seaweed). As long as there’s no vinegared (seasoned) rice, it’s not…
Continue reading “TIP OF THE DAY: Types Of Sashimi Rolls”
Top and Center: Fish, especially fillets, is delicate and thus easier to break and fall through the grates, unlike meats. The solution: a grill basket or grill pan, like these from Williams-Sonoma. Bottom: A different type of grilling basket from Sur La Table. Summer begins today, officially at 6:34 p.m. Eastern Daylight Time. It’s…
Continue reading “TIP OF THE DAY: Summer Marinades For Fish”
If Dad’s drink is a Bloody Mary and he loves a shrimp cocktail, combine both concepts into this two-in-one “cocktail.” The recipe was inspired by Farm To Market Bloody Mary Pickles. But you can use your favorite Bloody Mary recipe and add the pickles and shrimp. Here’s THE NIBBLE’s favorite Bloody Mary mix recipe. While…
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Top: One sign of a good lobster: long antennae (photo courtesy I Love Blue Sea. Center: Mmm, mmm: a lobster Platter at North River Lobster Company. Bottom: Different lobster have different colors, both live and when cooked. This one is from Portugal (photo courtesy Vermillion Restaurant). Planning to buy live lobsters for National Lobster…
Continue reading “TIP OF THE DAY: How To Pick The Best Live Lobster”
