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Fish and rhubarb? Absolutely! Photo courtesy McCormick. The eighth of McCormick’s 2010 flavor trends is a pairing of roasted ginger & rhubarb Ginger is a wonderfully pungent spice with a long history of cultivation. In China, where the plant originated, as well as in other Asian countries, the spice is used in a multitude of…
Continue reading “RECIPE: Tilapia With Gingered Rhubarb Sauce”
Creole mustard and shellfish are the fifth of the pairings in McCormick’s 2010 flavor trends. Creole mustard is a staple in New Orleans cuisine. It can be used as a sandwich condiment, a marinade for meat, a dip and incorporated into seafood dishes. Creole mustard is grainier in appearance and tastes tangier than other mustards…
Continue reading “RECIPE: Fried Green Tomatoes With Crab & Creole Mustard”
How could it be that we have lived this many decades without the joys of smoked shrimp and scallops? Smoked fish we’ve had aplenty: black cod (sablefish), chub (carp), salmon, sturgeon, trout, whitefish. But our smoked shellfish experience has been limited to imported cans of smoked mussels and clams. We employed them in various hors…
Continue reading “TOP PICK OF THE WEEK: Smoked Shrimp & Scallops From Sullivan Harbor Farm”
Salmon caviar is an affordable treat for Valentine’s Day. You can use it in a variety of ways: in canapés, in pasta, in a baked potato, as garnish on grilled fish or in soup, and of course, with smoked salmon. Don’t miss an opportunity to serve salmon caviar during your Valentine festivities. Take a look…
Continue reading “TIP OF THE DAY: Super Salmon Caviar”
Celebrate the day by topping your bagel and lox with scrambled eggs. Photo courtesy American Egg Board. February 9th is National Bagels and Lox Day. “Lox” is an old generic term for smoked salmon that is fading away, replaced by much more complicated choices. So how does one decide among the Irish, Danish, Nova Scotia,…
Continue reading “TIP OF THE DAY: Sorting Out Smoked Salmon”
