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When you live in a ceviche culture, what do you do for something new? Ceviche, raw seafood marinated in lime juice with onions and other vegetables, is the national dish of Peru—and our favorite food. But what’s tiradito? Here, ceviche vs. tiradito and a brief history of them. While the variations in ceviche recipes seem…
Continue reading “FOOD 101: Ceviche Vs. Tiradito & The History”
Belon oysters from Maine. Photo courtesy J.P. Shellfish. What’s shucking in your town? In ours, New York City, we’re in the middle of New York Oyster Week—actually two weeks of oyster-centric events, from September 11th through September 28th. Once, in the waters surrounding us, oysters were so plentiful that anyone could enjoy as much…
Continue reading “EVENT: Oyster Frenzy”
Once upon a time there was a magical restaurant in Wheeling, Illinois, Le Français, the creation of chef-owner Jean Banchet. There, among other glories, we were first introduced to the “trio” approach he brought from his classic French training: Whatever protein you hungered for—beef, duck, seafood, veal—would be served in three different preparations on one…
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Grill, don’t boil. Photo courtesy ILoveBlueSea.com. David Chang is a well-known New York chef and restaurateur, founder of the Momofuku restaurant group. He wants you to enjoy lobster that’s more tender. So don’t boil the lobster, he advises in an article from GQ, which the magazine shared with us. “I’ve sent thousands of lobsters…
Continue reading “TIP OF THE DAY: Don’t Boil Lobster—Grill It!”
It’s not an orange: It‘s a roasted peach, served with grilled ahi tuna. Photo courtesy Waterbar | San Francisco. Peach season in the U.S. lasts from May through August or early September, thanks to the different zones and climates where they are grown. In the cooler weather states, the harvest starts later but lasts…
Continue reading “RECIPE: Seared Tuna With Roasted Peaches”
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