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[1] Grilled catfish with ancho-chile rub. The recipe follows. (photo by A.I.). [2] Ancho chiles are dried poblanos (photo © Rancho Gordo.). [3] Poblano chiles (photo © Rio Luna). [4] Ancho chile powder (photo © Savory Spice Shop). [5] A simple preparation: Parsley leaves, cherry tomatoes and lime juice make a salad topping for catfish.…
Continue reading “FOOD HOLIDAY: National Catfish Day & Grilled Catfish Recipe”
June 15th is National Lobster Day. Where we live, people are crazy for lobster rolls. Just the merest announcement that some small restaurant in a remote neighborhood serves them, ensures a pilgrimage with lines down the block. So today’s tip is: Make your own lobster rolls. Make a lobster roll feast an annual family…
Continue reading “Make Lobster Rolls With Chef Jasper White’s Recipe”
We love skate, a group of cartilaginous fishes belonging to the family Rajidae, the rays. The firm white flesh, which comes from the “wings” of the ray, is sweet, succulent and distinctively delicious. We always order skate when we see it on a menu—invariably at a French or seafood restaurant. Often, it is served in…
Continue reading “TIP OF THE DAY: Make A Skate Wing Recipe”
Recently one of our team embarked on a two-week trip to India. Problem: She doesn’t like Indian food. We hooked her up with Sea Fare Pacific—sustainable, wild caught albacore tuna and salmon in lightweight, environmentally-friendly pouches. You don’t need to leave the country to enjoy the tuna and salmon, though. Sea Fare Pacific catches fish…
Continue reading “PRODUCT: Sea Fare Pacific Tuna & Salmon Pounches”
“Jiro Dreams Of Sushi” is a documentary by American filmmaker David Gelb, about 85 year-old sushi chef Jiro Ono—considered by many to be the world’s greatest sushi chef. The film opens today in New York City at the Lincoln Plaza and IFC Center, and on Friday, March 16th in Los Angeles at the Nuart Theatre.…
Continue reading “FILM: Jiro Dreams Of Sushi, A Lesson On Sushi & Life”
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