Category: Great Food

TIP OF THE DAY: Fish Fillet Vs. Fish Steak

Posted on by thenibble

A salmon fillet: no bone, but skin on the bottom. Photo courtesy DailyPerricone.com.   You’ll note that some fish recipes, like the one below for Pretzel-Crusted Tuna, call for fish steaks. Other recipes call for fillets. What’s the difference? It’s all about the cut.   FISH FILLET To fillet (it’s a verb as well as…
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RECIPE: Pretzel Crusted Tuna For National Pretzel Day

Posted on by thenibble

[1] A delicious way to prepare tuna steaks: with a pretzel crust (photo © Bonefish Grill.) [2] Yummy tuna loin, about to be coated with crushed pretzels (photo © Sea Delight). [3] Take a rolling pin to a bag of pretzels (photo © Lisa Fotios | Pexels). [4] Dough for the original pretzels, called pretiola…
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RECIPE: Raw Scallops With Grapefruit

Posted on by thenibble

Raw scallops and grapefruit. Use dill or fennel fronds for decoration. Photo by Glen Allsop courtesy Estela Restaurant | NYC.   Before the tastiest citrus goes away until next season, consider this super-easy yet elegant (and low-calorie!) first course. Estela Restaurant in New York City made it with small “cocktail” grapefruits, but we added some…
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TIP OF THE DAY: Spring Beer Styles

Posted on by thenibble

Yesterday was National Bock Beer Day, coinciding with the first day of spring. It’s a holiday declaration that makes sense: bock beer is a spring beer. There’s a lot of media attention to eating seasonally; less so to drinking seasonally. So today we’re starting the first in our seasonal beer recommendations. By the end of…
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The Different Styles Of Bock Beer For National Bock Beer Day

Posted on by thenibble

A double bock beer from Samuel Adams, shown with a scattering of the hops used to brew it (photo by Julia Tomases | © THE NIBBLE). Bock beer with smoked Gouda cheese (photo © Wisconsin Cheese). [3] Weizenbock is a wheat version of German-style bock, a bigger and beefier Dunkelweizen. It’s low on bitterness and…
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