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Think outside the box when combining ingredients. That’s what Executive Chef Leo Forneas of Silk Rd Tavern did, topping a crispy fish fillet with julienned apples. He chose red-skinned apples to add a touch of color. You can use raw apples or lightly sauté the strips in butter or oil. You can cook the apples…
Continue reading “TIP OF THE DAY: Fish With Apples (Oh Yes You Can)”
June 28th is National Ceviche Day in Peru, where it’s one of the national dishes. The holiday has arrived in the U.S.—a healthy celebration for trying new ceviche recipes. Ceviche—shellfish cured by citrus juice acid—has been popular in Latin America for many centuries. It dates some 2,000 years to an Inca dish of raw marinated…
Continue reading “FOOD HOLIDAY: National Ceviche Day & Ceviche Recipes”
Anchovies get a bad rap in the U.S. They typically appear on “most hated foods” lists. That’s because many people were first introduced to cheap, oily, odoriferus, overly salty and “fishy” tasting examples on pizzas or in Caesar salads at the local diner. One reason those anchovies are so intense is that casual restaurants don’t…
Continue reading “PRODUCT: Cetara Anchovies & Anchovy Pasta Recipe”
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